Recipes & Words

Spicy Spinach soup

Posted by on ott 17, 2017 in recipes

Creamy soups are one of the comfort foods, par excellence. Although I love soups even in the warmer seasons, it is true that I prefer them in autumn and winter, with good freshly baked bread. Simplicity is at the base of my cuisine and, more generally, of Italian cuisine. This soup has all the flavor of the country spinach. The chili gives a special touch that makes the flavor of this recipe even more intense. Serves 4 Ingredients 1 onion 500 g (17 oz) spinach 2 tsbp Extra virgin olive oil Pinch of sea salt 3 potatoes, peeled and diced 700...

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Lemon cookies

Posted by on ott 16, 2017 in recipes

These cookies are crispy on the outside but, at the first bite, they conquer for their soft softness. Corn flour (corn meal) reinforces the bright color given by the lemon zest, while Farro’s flour makes the dough compact. You can only use Farro flour (or other unrefined flour) or substitute corn flour with brown rice flour. When in season, you can add orange peel to create delicious citrus-flavored cookies. Makes 12-14 Ingredients 150 g (5 oz) high quality butter, softened and cut into cubes 100 g (3½ oz) light brown sugar 1 large...

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Pasta with spicy Pumpkin

Posted by on ott 16, 2017 in recipes

Pumpkin is one of the most versatile vegetables. Precious ingredient for delicious autumn and winter recipes, with its brilliant color, it brings back to the bright light of the summer. Perfect for sweet and savory dishes, I adore it with pasta. This simple recipe has all the flavor of good and healthy Mediterranean ingredients. Serves 2 Ingredients 500 g (17 oz) pumpkin, cut into cubes Pinch of sea salt 1 sun dried tomatoes 1 shallot A sprig of rosemary Extra virgin olive oil, to taste 1 tsp dried oregano half a teaspoon dried hot chili...

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Dark chocolate and coconut mousse

Posted by on ott 14, 2017 in recipes

Chocolate and coconut: perfect match. The coconut gives freshness to the high percentage of chocolate. A rich but light eggs free and dairy free mousse, ideal with vegan cream and served with a sprinkling of corn flakes or chopped dried fruit.  Serves 4 Ingredients 100 ml (3½ oz) brown rice milk 4 tbsp raw coconut sugar 200 g (7 oz) dark chocolate 80%, chopped 250 ml (9 fl oz) rice cream (or other vegan cream) 4 tbsp coconut flakes   Method: In a saucepan, boil the rice milk with coconut sugar. Add the chocolate and stir. Once you have...

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Cookies with honey and almonds

Posted by on ott 13, 2017 in recipes

The secret to these delicious crumbly cookies is the toasted almond flour. You can find it in health food stores or in the best organic supermarkets. Or, you can prepare it at home, toasting the almonds in the oven for five minutes and, once cooled, chop them in a food processor. The result will be crispy and fragrant egg free cookies, the perfect accompaniment to breakfast or teatime. The olive oil pastry gives a special, healthy and delicious touch. Makes 15 cookies Ingredients 75 (3 oz) extra virgin olive oil 50 ml (2 fl oz) organic rice...

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Mediterranean seasonal salad

Posted by on ott 13, 2017 in recipes

A very simple, bright salad, delicious with fresh vegetables, in season, preferably organic. The difference is all here. Since I grow vegetables in my little garden, I discovered flavors and crispness that, unfortunately, the vegetables sold in supermarkets can’t give. Try to buy from the farmers and you’ll appreciate the difference.  Serves 4 Ingredients 400 g (14 oz) winter salad (radicchio, iceberg lettuce…) 50 g (2 oz) pine nuts 50 g (2 oz) dried pitted dates For the vinaigrette 1 tangerine 2 tbsp balsamic vinegar 5...

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Hazelnut chocolate cake

Posted by on ott 12, 2017 in recipes

I love this cake because without icing is perfect to serve for breakfast and, with dark chocolate icing, it becomes a dessert. Kamut and hazelnut flours give a gentle and particular softness to a fragrant  cake that keeps it soft for a few days. High quality butter, bought at a local farm, is the essential ingredient I used for icing. Serve 6-8 Ingredients 200 (7 0z) hazelnut flour 150 (5 oz) whole wheat Kamut flour, sifted 1 tbsp organic baking powder Pinch of sea salt 1 tbsp raw cocoa powder 80 g (3 oz) raw coconut sugar 100 g (3 ½ fl...

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Lentils and carrots creamy soup

Posted by on ott 12, 2017 in recipes

This is one of my favorite soups. I love to prepare it with red lentils that have a very delicate flavor and are particularly suitable for recipes like this. A perfect comfort food for the colder months, especially if served with rustic bread.  Serves 4 Ingredients 1 leek, washed, trimmed and cut into rounds 200 g (7 oz) red lentils 2 carrots, washed and cut into rounds 700 ml (25 fl oz) warm water 1 tsp powder cumin 3 tbsp Extra virgin olive oil Pinch of sea salt White pepper, to taste   Method: In a saucepan, saute the leek with two...

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Carrots autumn- winter salad

Posted by on ott 11, 2017 in recipes

I love this salad as an appetizer because it is very crunchy and “forces” to chew a lot. Chewing is not just the first step for proper digestion. It also gives a sense of satiety that helps control the amount of food during a meal. In this recipe, citrus make a difference as seasoning.  Serves 2 Ingredients 3 carrots 5 radicchio leaves 5 romaine lettuce leaves 100 g (3½ oz) valerian salad A handful white chopped almonds The juice of one orange and one lemon 3 tbsp Extra virgin olive oil Pinch of sea salt Pepper, to...

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Banana and chocolate mini cakes with almonds and pistachio flour

Posted by on ott 10, 2017 in recipes

I love dark chocolate with high percentages. Not only because it is good for health, if consumed in the right quantities, but because it really makes the cakes so good. These gluten-free and dairy-free small cakes are ideal at any time of the day. You can replace pistachio flour and almonds with coconut or hazelnuts. The oils released from dried fruit and banana make these cakes particularly soft. Serves 6 Ingredients 150 g (5 oz) dark chocolate 70 or 80% 1 organic free range egg 100 ml (3½ fl oz) organic brown rice milk 80 g (3 oz) raw...

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