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6 healthy recipes to take care of your diet

6 healthy recipes to take care of your diet

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Advertising - Keep reading under Roasted Vegetable Salad Getty Images

INGREDIENTS (4 people):
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- Wild asparagus
- 1 onion
- 1 zucchini
- 1 tomato
- Sesame seeds
- Green leaves
- Virgin olive oil
- Sherry vinager
- Salt

Preheat the oven to 180º C. Peel and cut the onion into pieces. Wash the asparagus and remove the hard part. Wash and cut the zucchini lengthwise into thin sheets of the same thickness (ideally use a mandolin).

Place on a baking sheet Zucchini slices, asparagus, tomato, onion pieces and whole peppers. Sprinkle the vegetables with a dash of olive oil. Bake until well roasted, between 30 and 40 minutes.

Shake the peppers, Peel them and cut them into strips. Peel and cut the tomato. Arrange the roasted vegetables in a bowl. Add green leaves. Dress with virgin olive oil, vinegar, salt and sesame seeds, nuts or pipes that give it a crunch.

Pasta with lemon and parsley Getty Images

INGREDIENTS (4 people):
- 400 g of spaghetti
- 1 bouquet of fresh parsley
- 3 lemons
- 1 teaspoon of garlic powder
- 100 g of Grana Padano cheese
- 4 tablespoons extra virgin olive oil
- Salt
- Pepper

Put a pot on the fire with plenty of water. When it starts to boil, add half a teaspoon of fine salt. A few seconds later, add the pasta. Stir with a wooden spoon so that the spaghetti does not stick. Let cook 10 minutes until al dente. Check the cooking point. Then, remove, drain completely and let cool.

Make lemons juice and grate your skin. Chop some fresh parsley branches. Grate the cheese.

Put the lemon juice in a bowl and its zest, chopped parsley, garlic powder, grated cheese and 4 tablespoons virgin olive oil; Mix.

Add pasta and stir so that it is well smeared. Add freshly ground black pepper.

Tuna onions Getty Images

INGREDIENTS (4 people):
- 800 g of fresh tuna
- 1 dl of oil
virgin olive
- 3 onions
- Pepper
- 2 dl white wine
- 2 garlic
- Laurel
- Salt

Clean and cut the tuna in thick dice, about 2 centimeters side. Season with salt and pepper to taste. Put the olive oil in a pot on the fire. When hot, add the tuna tacos and brown over high heat for a couple of minutes. Remove to a plate and reserve. It is best to do this step by adding the tuna to the casserole in three batches.

Peel and cut the onion in julienne. Peel and cut the garlic into slices. In the same oil that we fried the tuna, brown the garlic. Add the onion, bay leaf and half a teaspoon of salt. Leave on low heat until the onion is very tender, between 20 and 30 minutes.

Add the tuna again, The peppercorns and the white wine. Cook everything for 20 minutes over low heat. Salt rectify.

Steamed cod with pepper vinaigrette Getty Images

INGREDIENTS (4 people):
- 800 g of fresh cod
- Parsley
- 1 green pepper
- 1 large onion
- Cilatro
- Olive oil
- Vinegar
- Black pepper
- Salt

Wash the pepper well. Remove the seeds and chop finely, "brunoise" type. Peel and finely chop the onion and coriander leaves. Put these three ingredients in a bowl. Add a good stream of olive oil, vinegar to taste and salt and pepper; stir.

Cut the cod in pieces of a similar size and thickness. Place the cod pieces in the steamer, distributing them so that they do not pile up. Put to heat water over medium heat in a casserole with a diameter similar to that of the steamer and, once it starts to steam, place the steamer over the casserole.

Keep the casserole over medium heat and cook the cod 5 minutes. Remove from the fire. Serve the cod with the pepper vinaigrette on top.

Summer cake with rose petals Getty Images

INGREDIENTS (4 people):
- 125 g of flour
- 8 eggs
- Butter
- Sugar
- Lemon zest
- Orange blossom water
- Blackberry jam
- 2 eggs
- Mascarpone cheese
- Powdered sugar
- Comestible flowers
- Blackberries

Preheat the oven to 180º C. Beat 6 eggs with 50 g of sugar. Mix with the lemon zest, a teaspoon of orange blossom water and 90 g of butter. Add sifted flour. Fill a mold and bake 30 minutes. Let cool and divide into three parts.

Mount 2 egg whites with a little sugar for greater firmness. Mix the egg whites with 150 g of blackberry jam and 250 g of mascarpone.

Spread on a sponge cake base half of the cream, half of the blackberries and cover with another sponge cake base. Arrange the rest of the cream, blackberries and finish with a final layer of cake. Sprinkle with icing sugar and decorate with rose petals. Reserve in the refrigerator, at least, 6 hours to take body.

Blackberry and blueberry ice cream Getty Images

INGREDIENTS (4 people):
- 500 g of Greek yogurt without sugar
- 150 g of blueberries
- 250 g blackberries
- 400 g of whipped cream (35% fat)
- 1 tablespoon
honey tureen
- 200 g of condensed milk

Mount the cream. Reserve a part for the presentation of the ice cream. Put 100 g of blueberries and 200 g of blackberries in a blender glass; Crush. Mix the yogurt with the condensed milk and honey in a bowl. Add the fruit until a homogeneous mixture is obtained. Incorporate 300 g of whipped cream with enveloping movements.

Pour the mixture into the refrigerator (The container must be in the freezer for 24 hours) or in a metal container lined with transparent film. Cover with plastic wrap and put in the freezer about 6 hours.

Remove the ice cream from the freezer 15 minutes before serving, so that it is creamier. Present the ice cream balls on whipped cream and berries.