CONSULTANCY & NUTRITION

HEALTH

CONSULTANCY & NUTRITION

HEALTH

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OUR CONSULTANTS

El eossima gnihil id miliquisqui con repe sae rendige nectur, secae prae sa volenia que quia cones nusdaesciis repreiunt alique providi sitionseque comnim senis dis alit quatetur re essinime nus, enet labo. Pa sum, abo. Itatur simusdandae pliatios autenim

CHARLOTTA PORTELLA

Food engineer and consultant

 

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Carlota cree que la nutrición es una herramienta imprescindible para hacer salud.

En un mundo dónde la exposición a factores de riesgo para nuestro cuerpo está en creciente auge, es necesario cuidarnos por dentro para impactar de manera directa en el fuera. Esta premisa la ha llevado a abordar la nutrición desde una mirada holística.

Motivada por su inquietud de explorar campos muy diversos, ha ido enriqueciendo su conocimiento con un único objetivo: mejorar la calidad de vida de las personas. Su formación es un amalgama compuesto por tres grandes pilares: la nutrición (Diplomada en Nutrición en la Universidad Ramon Llull y experta en nutrición celular), la ciencia (Licenciada en Ciencia de los Alimentos) y la cocina como chef y fanática de la gastronomía de todo el mundo. Para ella, no solo basta con plantear dietas y menús, su motivación principal es entender a las personas y trabajar la alimentación junto con el alma.

Carlota conforma su receta personal con la pizca de sal que le aporta el mar, la dosis justa de disciplina que el deporte le ha inculcado y todo salteado con la pasión por el yoga, los viajes y la gastronomía.

 

“El microbio no es nada, el terreno lo es todo”. Claude Bernard

MARGARITA PORTELLA

Food artist and consultant

 

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One day Rita tried raw food and life acquired other colors.
And now its goal is to show people that healthy food can be beautiful, not boring and good to taste.
After all, food is one of those important aspects of our life on which our longevity, appearance, and most importantly – the state of mind depends. We are what we eat. We are what we think about.

 

Her attitude towards cooking is it’s all about spices. We eat with our eyes, we eat with our noses, we eat through memories. It is very important to combine spices skilfully and you can turn upside down any dish.
It is necessary to give people the flavors to which they are accustomed. In doing so, use other products and techniques.
(Avoid heat treatment and products of animal origin)

 

The decoration of the plates is also part of the art. A dish is a canvas, and everything else is a paint.
After the school SOL, Being a fan of gatronomy and healthy eating, Rita graduated from the academy of Mk. She tries to combine these two directions: vegetable nutrition and the art of fine cullinary.

 

Rita says: “Every time, inventing a new recipe, magic happens. Isnt it magical: combine several spices and vegetables to turn them into works of art with a game of flavors and colors.”

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INFO@TERRA.HEALTH

+62 859 3663 3130