Cracking the beauty code: a workshop on health and nutrition took place at the National Centre RUSSIA

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Why turnips are a unique product, why vegetables should be fermented and how to eat deliciously while staying fit. These questions were discussed with guests of the National Centre RUSSIA at the workshop "Genetic Code of Beauty: Secrets of Women’s Health Through the Centuries". The event took place in the Gastronomic Rows ahead of 8 March.

Pharmacist and integrative nutritionist Maria Pavitskaya and chef Tatyana Travnikova explained why the human body is genetically adapted to foods from its native land, how the "slow" culinary techniques of the past — fermentation, slow cooking and baking — can become the foundation of a modern woman’s diet and help preserve health, energy and natural beauty.

"We are used to searching for functional foods somewhere far away, even though our bodies have adapted over centuries to local vegetables and grains. Turnips, parsnips and oats support us just as well as fashionable superfoods. They help maintain women’s health gently, without extremes or strict restrictions," said Maria Pavitskaya.

The practical part of the workshop focused on two dishes: slow-cooked poultry in its own juices with root vegetables and herbs, and oat kissel with sea buckthorn. Speaking about the hot dish, chef Tatyana Travnikova emphasised that its foundation is patience and respect for the product: "The turkey is cooked slowly at a low temperature in its own juices together with root vegetables and herbs, literally falling apart into fibres under the fork. We leave the vegetables in large pieces so they retain their structure and become a proper garnish infused with the aromas of meat and herbs. It is an honest, rich dish — maximum flavour and benefit."

For dessert, chef Tatyana Travnikova prepared baked apples with pine nuts and honey. Guests saw how traditional preparation techniques can be transformed into a modern, aesthetically pleasing and practical everyday menu.

"This dessert can truly be called a balm for the digestive system. Fermented oats create that gentle coating texture that protects and restores the gastrointestinal lining, while baked apples with a high pectin content act as a delicate sorbent," explained Maria Pavitskaya.

At the end of the event, the experts answered questions from the guests. They explained how to choose meat and fish properly and why potatoes are better eaten after cooling. Special attention was given to sugar: it should not be demonised, but moderation is important. According to the nutritionist, 80% of the diet should consist of healthy, nourishing foods, while the remaining 20% can be spent on favourite desserts. Chef Tatyana Travnikova also shared a recipe for a cashew and tuna sauce and revealed a quick method for marinating meat using kiwi.

"I really liked the format of this event. It was my first time at such an event at the National Centre RUSSIA where there is a lecture, a practical part and tasting. It was interesting to return to the roots and try dishes made from products we have forgotten — turnips and parsnips. The turkey with slow-cooked root vegetables was simply wonderful. I also really liked the kissel. Usually it is made with starch, but here it was prepared through the traditional method of boiling oats. I took many ideas away and will definitely try cooking them myself," said Moscow resident Yelena Baranova.

Another participant of the workshop, Milada Bakhanova, said she deliberately chose an educational event. A biologist by training, she had long wanted to explore the topic of women’s health and learn more about the principles of a healthy lifestyle: "It was very interesting to understand which products can be used and what dishes can be prepared from them in order to look younger, healthier and more beautiful."

The workshop "Genetic Code of Beauty: Secrets of Women’s Health Through the Centuries" became part of the large festive programme dedicated to 8 March. During these days the National Centre RUSSIA speaks about women’s strength and beauty in different ways — through gastronomy and health, traditions and art. On 7 and 8 March the original multi-genre production "Russian Seasons. Spring" will also be staged, featuring music by great Russian composers, revived stage designs by artists of the early twentieth century and stories about remarkable women who glorified Russian ballet and the Russian stage.