Health is more than just the absence of illness, it is a positive attitude towards ourselves and our surroundings, and the energy that allows us to pursue our passions. Enthusiasm can be "contagious" and very inspiring. The campaign is intended to inspire action. YOUR DOCTOR AND FRIENDS.
In our series we present people who achieved success by pursuing their passions. The first guest was Sylwia Majcher, radio and television journalist, author of the bestselling book "I cook, I don't waste. Zero waste cuisine, Polish style." As it turns out, you can prepare traditional holiday dishes without wasting food and limiting damage to the environment. A good example is hummus from beets left after cooking borscht. Here is the recipe shared with us by Sylwia Majcher:
Ingredients

• 6-8 cooked beets,
• 100 g cooked peas,
• 100 g walnuts or hazelnuts,
• lemon juice and zest,
• a handful of fresh coriander or mint,
• 2 cloves of garlic,
• small chili pepper,
• 4 tablespoons of olive oil and a pinch of salt to taste.

Preparation
Roast the nuts in a dry pan. Finely chop the cilantro or mint. Dice the beets, add the cooked peas, peeled garlic and roasted nuts. Transfer the ingredients to a blender and grind them. Pour in the olive oil, lemon juice and zest, add the chili pepper, season with salt and grind again. Transfer the finished hummus to a bowl and store in the fridge for 2-3 days.
Sylwia Majcher runs workshops on not wasting food and ecology. She encourages people to drink tap water and shop without plastic. She describes how to achieve this in her latest book entitled: "I use, I don't waste. 52 zero waste challenges". The author came to the meeting with Your Doctor with her daughter Nadia.