{"id":33746,"date":"2025-06-09T20:30:49","date_gmt":"2025-06-09T20:30:49","guid":{"rendered":"https:\/\/usapulseseu.org\/legumbres-y-la-nutricion-ayurvedica\/"},"modified":"2025-06-09T20:30:49","modified_gmt":"2025-06-09T20:30:49","slug":"legumbres-y-la-nutricion-ayurvedica","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/es\/legumbres-y-la-nutricion-ayurvedica\/","title":{"rendered":"Legumbres y la nutrici\u00f3n ayurv\u00e9dica"},"content":{"rendered":"\n<p>Tras la publicaci\u00f3n del libro de <a href=\"https:\/\/www.instagram.com\/xavierpellicer\/\" data-type=\"URL\" data-id=\"https:\/\/www.instagram.com\/xavierpellicer\/\">Xavier Pellicer,<\/a> Healthy Kitchen, Cocina Futuro recoge en una entrevista las palabras del autor en torno a su especializaci\u00f3n en las legumbres y la nutrici\u00f3n ayurv\u00e9dica.<\/p>\n\n\n\n<p>Hablar de Ayurveda es hablar de la ciencia de la vida defendiendo la salud como un todo en el ser humano, manteniendo en equilibrio cuerpo y mente. Y para que exista ese equilibrio adecuado entre mente y cuerpo es importante llevar a cabo una dieta ayurv\u00e9dica ligera, completa y que cumpla con las 6 Razas o sabores.<\/p>\n\n\n\n<p>Al igual que como dice Xavier Pellicer, una de las caracter\u00edsticas de la dieta ayurv\u00e9dica es la forma de cocinar las legumbres, ya que al considerarse prote\u00edna vegetal no se emplean con prote\u00edna animal. Esto facilita su digesti\u00f3n y las hace menos pesadas. Adem\u00e1s, una preparaci\u00f3n adecuada de las legumbres en remojo y otros trucos sencillos y al alcance de todos, hacen olvidar la reputaci\u00f3n indigesta de este alimento.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/usapulseseu.org\/wp-content\/uploads\/2021\/08\/hummus-de-garbanzos-cu\u0301rcuma-y-flores-1-768x512-1.jpg\" alt=\"Legumbres y la nutrici\u00f3n ayurv\u00e9dica\" class=\"wp-image-12998\" width=\"280\" height=\"187\"\/><figcaption><a href=\"http:\/\/cocinafuturo.net\/legumbres-ayurvedicas-xavier-pellicer\/\" data-type=\"URL\" data-id=\"http:\/\/cocinafuturo.net\/legumbres-ayurvedicas-xavier-pellicer\/\">Cocina Futuro<\/a><\/figcaption><\/figure><\/div>\n\n\n\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=S_3OofwKHNE&#038;t=917s\" data-type=\"URL\" data-id=\"https:\/\/www.youtube.com\/watch?v=S_3OofwKHNE&#038;t=917s\">Las seis<\/a> <a href=\"https:\/\/www.youtube.com\/watch?v=S_3OofwKHNE&#038;t=917s\">Razas<\/a>: dulce, agrio, salado, picante, amargo y astringente, son imprescindibles para un equilibrio sano. Cada sabor est\u00e1 relacionado con un dosha y entre todos, se completa la esencia y personalidad de alguien. Un dato curioso es que siempre se empieza con el dulce cuando se habla de Ayurveda y es que este sabor es aceitoso, untuoso, refrescante y lleva a la calma. Ante el hambre primero tiene que llegar el sentimiento de calma, un momento que nos permita bajar la ansiedad y la velocidad. El dulce ayudar\u00e1 a regular nuestros jugos g\u00e1stricos y enzimas, calmar los nervios y reducir la cantidad de ingesta.<\/p>\n\n\n\n<p>La versatilidad que poseen las legumbres hace de este alimento un componente perfecto de la dieta Ayurv\u00e9dica de la que tanto habla Xavier Pellicer. En su restaurante las legumbres son protagonistas en platos como \u2018hummus de\u00a0lentejas\u00a0pardina, comino, chalota confitada y setas de temporada\u2019. Un restaurante que al igual que su Chef defiende que salud y sabor van de la mano.<\/p>\n\n\n\n<p>Accede a la web de<a href=\"https:\/\/usapulseseu.org\/es\/cocinar-con-legumbres\/recetas\/\"> LegumeChef<\/a> para encontrar m\u00e1s recetas ayurv\u00e9dicas.<\/p>\n\n\n\n<!--WPRM Recipe 7967-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Khichdi de Lentejas Rojas<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/usapulseseu.org\/wp-content\/uploads\/2021\/06\/khichdi-de-lentejas-rojas-540x720-1-150x150.jpeg\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>1\/4 de taza de quinoa<\/li><li>1\/2 taza de lentejas rojas<\/li><li>remojados juntos por un m\u00ednimo de 1 hora<\/li><li>1 cucharada de ghee o aceite de oliva<\/li><li>1 cucharadita de semillas de mostaza negra<\/li><li>1 cucharadita de semillas de comino<\/li><li>6-8 hojas de curry<\/li><li>1 cucharadita de c\u00farcuma en polvo<\/li><li>1 cucharadita de jengibre fresco rallado<\/li><li>1 cucharadita de polvo de cilantro<\/li><li>sal al gusto<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>Calentar el ghee o el aceite de oliva en una sart\u00e9n grande antiadherente a fuego medio. Una vez que est\u00e9 lo suficientemente caliente, a\u00f1adir las semillas de mostaza.<\/li><li>Esperar a que empiecen a romperse y luego agregar las hojas de curry y las semillas de comino y revolver.<\/li><li>Escurrir la mezcla de quinoa y lentejas y a\u00f1adirla a la sart\u00e9n. Revolver bien a fuego medio y si es necesario a\u00f1adir una cucharadita de ghee.<\/li><li>Incorporar el jengibre, la c\u00farcuma y el cilantro en polvo y revolver bien para que se mezclen.<\/li><li>Sazonar con sal.<\/li><li>A\u00f1adir 2,5 tazas de agua reci\u00e9n hervida, mezclar bien y llevar a ebullici\u00f3n. Bajar el fuego y dejar hervir a fuego lento durante 20-25 minutos, hasta que la quinoa y el daal est\u00e9n cocidos y la mayor parte del agua haya sido absorbida.<\/li><li>Si se seca demasiado pronto, a\u00f1adir m\u00e1s agua caliente.<\/li><li>Retirar del fuego y dejar reposar.<\/li><li>Notar\u00e1s que se espesa a medida que se enfr\u00eda, as\u00ed que siempre puedes a\u00f1adir m\u00e1s agua para diluirlo. Probar y sazonar en consecuencia, a\u00f1adiendo un chorrito de zumo de lima y cilantro fresco para terminar<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Plato principal<\/div><div class=\"wprm-fallback-recipe-meta-keyword\">Ayurveda, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Tras la publicaci\u00f3n del libro de Xavier Pellicer, Healthy Kitchen, Cocina Futuro recoge en una entrevista las palabras del autor en torno a su especializaci\u00f3n en las legumbres y la nutrici\u00f3n ayurv\u00e9dica. Hablar de Ayurveda es hablar de la ciencia de la vida defendiendo la salud como un todo en el ser humano, manteniendo en [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[142],"dipi_cpt_category":[],"class_list":["post-33746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-restaurantes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Legumbres y la nutrici\u00f3n ayurv\u00e9dica - USA Pulses EU<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/usapulseseu.org\/es\/legumbres-y-la-nutricion-ayurvedica\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Legumbres y la nutrici\u00f3n ayurv\u00e9dica - USA Pulses EU\" \/>\n<meta property=\"og:description\" content=\"Tras la publicaci\u00f3n del libro de Xavier Pellicer, Healthy Kitchen, Cocina Futuro recoge en una entrevista las palabras del autor en torno a su especializaci\u00f3n en las legumbres y la nutrici\u00f3n ayurv\u00e9dica. 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