I usually drink my coffee with oat milk and a few days ago I discovered I had finished it without buying a new carton so… what to do? Make my own plant-based milk, of course! I had a lot of roasted and peeled hazelnuts, probably my favourite nuts of all, so I decided to give them a try. The result…
After preparing my hazelnut milk (see recipe) I had some pulp left which I didn’t want to throw away, so I decided to make healthy-ish cookies by adding some almond flour, plus ground linseed instead of eggs. This way they’re not only gluten free but also totally plant based. I say healthy-ish because they’re sweetened with Medjoul dates and just…
Who’s ever bought a a watermelon that wasn’t sweet? Everybody, I guess. 😀 Watermelon is a wonderful fruit and can be beautifully sweet, but if you get yourself a bland one, then there’s no fun in eating it just like that. Tossing it is not an option, in my home, so I usually juice it and mix it with other,…
This fresh and tasty salad is perfect for the strawberry season and it’s rich and colourful, plus it offers an ample variation in textures (think of the silkiness of the mushrooms and the crunchiness of Romaine lettuce ). Perfect if you need some extra vitamin C (strawberries, tomatoes, parsley and lime are full of it). If you’ve never tried raw…
This soup is an ode to the colour orange and thanks to its warming ingredients is perfect for giving you a boost of energy when you’re feeling down and/or need some more vitality. The hot paprika provides a little hot zing and the lime juice adds a nice touch of acidity to the sweet main ingredients. We’re using three super…
Yes, another soup! I love soup and I hope you do too. This one is very easy to prepare and ready in no time: just make sure you cut the potatoes in small chunks and the cooking time will be reduced considerably. The broccoli needs just about 10 minutes to be nice and tender and while that happens you can…
This is the perfect detox soup after the heavier festive meals. It originates from Liguria, Italy, and it’s quite easy to make. It’s one of my family recipes and I love to prepare it with rainbow chard. Plain chard and wild spinach are great too!
This little recipe is quick, easy and very, very satisfying. I’ve used the wonderful, dark organic spaghettoni (thick spaghetti) by Bio Alberti made with Senatore Cappelli, an old type of wheat which after the 60’s was almost forgotten and has – luckily – seen a fierce come-back in the Southern regions of Italy. It was originally “created” by Italian genetist…