Red vegetables

The beetroot, also known as red beet, is not an extremely common food, but we would be wise to welcome it more often to our table, for it is a great ally of a healthy body. The beet performs two fundamental services in our body: a beneficial effect on the intestine, thanks to its fiber content, and the strengthening of our immune system due to its wealth of vitamin C. It is a versatile ingredient that can be used for both savory and sweet dishes, even as a natural dye for fabrics. Glowing skin, a stronger immune system and a focused mind are some of the benefits that red cabbage can bring us. It is an excellent food for those on a diet because it’s low in fat and high in fiber, and it promotes the breakdown of fatty deposits, especially around the abdomen. Rich in vitamin K, choline and anthocyanins, it is a valuable support in mental function and concentration, and also provides large amounts of vitamin C, which helps keep skin looking young and protects it against free radicals. It is also an excellent natural detoxifier.

Adding boiled and chopped beet to the whole yogurt makes a perfect mask for fighting skin redness: spread it on the affected area and let it act for about 10 minutes and then remove it, first with hot water and then with cold water. Shredded red cabbage leaves applied to the skin of the face are a good remedy for smooth, glowing skin.

Red salad

This easy-to-make salad is a concentrate of mineral salts essential for our health, such as phosphorous, iron, magnesium, potassium and calcium. It’s the ideal recipe for a quick lunch or a light summer dinner on the terrace, not to mention a great way to keep our skin looking its best. 

Ingredients

– 1 head of red cabbage

– 4 beets, boiled

-1 red onion

– 1 handful pumpkin seeds

– 1 handful pine nuts

– 1 lemon

– Extra-virgin olive oil, pink Himalayan salt, fresh-ground green peppercorns to taste. 

Preparation

Peel the onion and slice it thin on a mandolin; soak the sliced onion in a bowl of cold water before adding to the salad, which will make it more digestible while avoiding lingering odors the next day. Strip the old leaves from the cabbage, cut it in quarters and rinse with running water. Dry carefully and slice thin on a mandolin. Eliminate the rind of the previously boiled beets and slice thin with a knife. Toast the pine nuts and pumpkin seeds in a non-stick pan. Place all the ingredients in a large bowl, adding the oil, pepper, salt and the juice of one lemon – and be careful of that white shirt when mixing it all together!