Life doesn’t just have to revolve around taking drugs and doing therapies!
Life is mainly joy, sharing, loving each other, taking care of yourself, your family and friends.
Food offers us a wonderful opportunity to take care of ourselves and our family daily, to share moments in the company of friends, to rejoice.

Let’s start this cooking workshop aimed at fun, well-being and sharing. And while you have fun, while your imagination indulges supported by the colors of the foods, by their scents, by their textures, while you organize yourself to prepare simple and genuine delicacies, while you decorate the dishes to amaze the diners, while you do all this and much more , you are also:

  • doing cognitive and motor training (memory, creativity, executive skills, praxies, eye-manual coordination, …);
  • doing aromatherapy and chromotherapy;
  • practicing a healthier diet;
  • helping your family with daily household chores;
  • stimulating the 5 senses;
  • socializing

So what are we waiting for?

Let’s begin!

Beetroot cream with Mango

Cocina para personas con parkinson

Ingredients:

  • 1 medium-sized raw beetroot
  • 1 small ripe mango
  • 1 slice of fresh ginger
  • 1 jar of plain white yogurt without sugar
  • Peppercorns to be ground at will

Wash the beet well without depriving it of its peel. Cut it into small pieces and put it in the blender.
Cut the ginger slice from the fresh root, wash it well without removing its peel. Add it to the blender
Pour the jar of plain white yogurt without sugar into the blender.
Grind the pepper in the blender as desired.
Close the blender cap and operate it.
Let it go until you see that you have obtained a homogeneous and thick cream.
Stop the blender and leave the cream to rest.
In the meantime, wash the mango, slice it and peel it.
Pour the cream in a large container or in single-portion containers and garnish with the mango slices…

indulge your imagination!

Enjoy your meal!

Beetroot cream with Feta

Cocina para personas con parkinson

Ingredients:

  • 1 medium-sized raw beetroot
  • 100 g diced Feta cheese
  • 1 jar of plain white yogurt without sugar
  • Peppercorns to be ground at will
  • small wooden skewers (quantity to taste)

Wash the beet well without depriving it of its peel. Cut it into small pieces and put it in the blender.
Pour the jar of plain white yogurt without sugar into the blender.
Grind the pepper in the blender as desired.
Close the blender cap and operate it.
Let it go until you see that you have obtained a homogeneous and thick cream.
Stop the blender and leave the cream to rest.
Take the skewers and stuff the cubes of Feta cheese.
Pour the cream in a large container or in single-portion containers and garnish with the skewers of Feta cheese…

indulge your imagination!

Enjoy your meal!

Tropical chickpea salad

Cocina para personas con parkinson

Ingredients:

  • 200 gr of chickpeas
  • 1 large mango
  • grated dry coconut
  • pepper to be groundfresh mint leaves
  • Steam the chickpeas or boil them

Once cooked, allow them to cool to room temperature.
Wash the mango. Cut it in half, being careful to remove the central core.
Dig the two halves obtained so as to obtain two bowls with the mango peel. Cut the mango carved into small pieces, as if you were preparing a fruit salad.
Place the cooled chickpeas, the chopped mango, a sprinkling of coconut as you like, grind the pepper and chop some mint leaves with your hands in a large bowl. Mix everything well so that it blends with the juice that naturally flows from the mango.
Place everything in the two bowls made from the mango peel and garnish to your taste.

Enjoy your meal!

Mango carpaccio

Ingredients:

  • 1 ripe mangoDill
  • 100 gr of chickpeas
  • Coconut flakes
  • pepper

Lave el mango, pélelo y córtelo en rodajas finas.

Wash the mango, peel it and cut it into thin slices.
Arrange them on a flat serving dish, sprinkle with dill and chopped pepper as desired.
In a small bowl pour the chickpeas, the flaked coconut and the chopped pepper to taste. Mix everything and then pour it on the serving dish together with the mango.

Wash the mango, peel it and cut it into thin slices.

Arrange them on a flat serving dish, sprinkle with dill and chopped pepper as desired.
In a small bowl pour the chickpeas, the flaked coconut and the chopped pepper to taste. Mix everything and then pour it on the serving dish together with the mango.

Decorate as you like and enjoy your meal!