“Food helps fill some gaps”

Nurse Inma Cuesta is secretary of the National Association of Nursing and Vaccinations and during the pandemic Covid vaccination strategy of the Ministry of Health. He never tired of repeating on these forums that “vaccines are a life-saving public health tool.”

Nutritional issues aren’t part of her expertise, but she’s clear that “many studies show that a balanced diet boosts the immune system.” “It allows us to get sick less often, see fewer doctors, and improve our overall sense of well-being.”

Also, Inma Cuesta insists on one detail: “Eating the things we love makes us feel happier, and that’s part of a healthy lifestyle.” He mentions the importance of using only quality raw materials while cooking. “It’s also important that we show love, compassion, and complicity.”

One of the most important things for her is being able to have dinner with her husband every day, and families “talking around the table, no cell phones, looking at each other,” at least at lunch or dinner. about what will happen”.

He also speaks of food as a good antidote to fill a gap or deficiency. And he gives an example: “I wasn’t going to have dinner with my husband today and he couldn’t make it to him, so I prepared it. some lentil and cod omelet, that he loves and in this way he seems to have filled the void; It is something worth doing for yourself and the other person.”

For Inma Cuesta, the health crisis has been a time when she has worked hard even though she is already retired. She doesn’t understand whether we’re learning to eat better or worse during the quarantine months, but she positively evaluates that “many people are entering the kitchen for the first time and learning how to make recipes, above all, beyond the kids.” removing plastic from a pizza to put it in the oven”.

“Concebollist”

She doesn’t consider herself a great cook “instead of passing,” but if she has to choose two recipes, she chooses paella and potato omelet. For the latter, her secret, “bulb, of course” is time and patience. “I cook the potatoes on low heat, cover them as if they are being caramelized so they are very soft,” she explains.

his rCulinary memoirs mention boiled potatoes with vegetables, which his mother prepared. “When I was little, my kids used to say there were brown vegetables and the food stayed by that name.” It also takes a lot of practice with eggs stuffed with bonito or cod and bechamel.

As a suggestion, he suggests consuming seasonal and local products, as well as incorporating market visits into their buying habits. “They build a very close relationship with them and recommend the best they can every day; It’s a very positive ritual, even emotionally.”

Opinions about food and wine consumption in hospitals are also encouraged. “I usually drink water but for a special meal I like a glass of wine, if it can be white or pink and it’s from Aragon”. Regarding the hospital diet, he assures that “the presence of nutritionists trying to adapt menus to each pathology is increasingly common.”