Qualitaly_117

JUN. JUL. 2020 XVI gave us the possibility to reorder our ideas, to reflect on the real priorities of life: health, family and the sincerest sentiments. It has allowed us to spend a lot of time with our children, with our companions and it has made us rediscover the pleasure of small things, of a different everyday life in which we have found a lost security. And it is perhaps for this reason that we all went back to our origins, in a certain sense, getting closer to the “kitchen” and, a bit like our grandmothers did, we started to create dishes compulsively. Perhaps because of the terror of being without food, as was the case in times of war, and because we had so much time at our disposal, an element to which very few of us were accustomed; somehow, we had to occupy it so that the days wouldn’t drag too much in that unnatural silence interspersed only by the shrill sound of ambulances that, for more than a month, was the soundtrack of our everyday life. The kitchen, therefore, has represented for many of us a safety valve, a moment of sharing, of recreation in which we rediscovered traditional recipes. We approached the world of “flour” and were enchanted by it. And then, out with the cakes, homemade pasta, gnocchi, pizzas and focaccia. Social media was invaded by posts in which we rolled dough with wooden rolling pins forgotten for years in some drawer, we played with eggs and flour and baked comforting goods. In short, the coronavirus turned us into little chefs but, having consumed immoderately flour and having had zero physical activity, during the lockdown most Italians gained weight. Now that, with difficulty, we are trying to return to the life of before, to that so-called abnormal normality to which we were accustomed, characterised by work and frenzy, the common desire is: to get back in shape! LIGHT FOOD IN THE RESTAURANT Although many of us are still traumatised by what has swept us like a flooded river, the work, commitments and economic hardship that each of us has experienced during this period, force us to get out of our dens that for months have welcomed and protected us in this viral war. We go out intimidated, lost, with masks covering our faces but with the desire to regain those little habits that we liked so much like a cappuccino at the bar, or lunch break with favourite colleagues in the restaurant near the office. But, being all fattened up and the summer being near, in order to get a good slice of customers, the most daring of whom has the courage (because many still don’t) to go to your restaurants and clubs in general you must also propose dietary menus. I advise you to try cold salads of wholemeal pasta or spelt with low glycaemic index always combined with vegetables and fish or pulses, an example could be: penne di farro al pesto with cherry tomatoes and sword, or Venere rice with zucchini and salmon, quinoa salad (for vegans and celiacs) with lentils, aubergines and rocket or cold rice salads, spelt and barley always with vegetables, pulses or fish, for example: barley salad with avocado, prawns and rocket or spelt salad with pistachio and salmon pesto. Then indulge yourself with quick, cold, tasty dishes in a light version that are well balanced from the nutritional point of view, so they must have micronutrients, i.e. vitamins and minerals essential to maintain the proper functioning of all biochemical processes that take place in our body, so fruit and vegetables should never be missing in your premises, carbohydrates, the main source of energy, such as whole grains mentioned above, proteins such as fish, chicken, white meat in general, to ensure muscle support and our tegumentary apparatus (hair, skin, nails, etc.. ) and good fats, another source of energy, such as extra virgin olive oil, avocado, dried fruit, perhaps to add to salads, another strong dish on which to focus, but not the trivial ones with mozzarella and corn, real calorie bombs, instead using vegetables that have a draining /diuretic effect as rocket, chicory, valerian, radishes and cucumbers for example, always with the addition of shrimp, tuna, mackerel, salmon, grilled chicken, octopus, seafood etc.. or pulses to enable vegan versions, which are more and more in vogue. Then, you can choose smoothies, grapefruit juices, watermelon fruit salads, walnut peach, cherries and, for breakfast, vegetal milk such as oat, coconut, rice, almond milk should be available as more and more people are lactose intolerant or, that they want to eliminate dairy products for a while; vegan and wholemeal croissants, and maybe oat pancakes to satisfy all tastes. Also, large glasses of low-fat Greek yoghurt with whole grains and fruit that many people can use as a mid-morning snack in the afternoon or as a meal replacement. ______________________________ BOX If you want to have ideas of unique, fast and well-balanced dishes you can search for my recipes on my Instagram or FB pages, Dr.ssa Barbara Panterna. **Dr. Barbara Panterna is a medical surgeon with Post-graduate specialisation in human nutrition obtained at the State University of Milan. She is active in food education and geriatrics and a teacher/trainer for the Lombardy region in first aid and microbiology courses. She is the author of several articles of medical/scientific character and novels available on Amazon books. She recently published though Passi Editore: Stories of Ordinary Gynaecology, distributed in Italy by Bayer Pharmaceutical. She carries out her medical activity in Milan as a private practice. ______________________________ MAGAZINE