Ingredients
2 cups cooked quinoa, cold (here’s how to cook quinoa)
1-2 chilled nectarines, sliced
1 banana, sliced
2-3 handfuls of chilled blueberries
a squeeze of lemon juice
2-3 pinches of vanilla powder
rice malt syrup, to taste
Makes 2 servings. [click to continue…]
Posted in: breakfast and brunch, fruits, gluten-free, grains, lunch-box, picnic, salads, summer, sweet
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Ingredients
half a teaspoon powdered saffron
400 ml coconut milk
6-7 tablespoons rice malt syrup
3 tablespoons cashew butter
a pinch of whole sea salt
a few pinches of dried ginger powder
Makes 4 servings. [click to continue…]
Posted in: desserts, gluten-free, ice-cream, summer, sweet
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Ingredients
For the fava bean soup
700 g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water
1 small shallot, peeled and chopped
3-4 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
For the cherry tomato and basil relish
2 handfuls cherry tomatoes, cleaned and cut into halves or quarters
extra virgin olive oil, to taste (and some more, to serve)
whole salt, just enough to taste
a large handful of fresh basil, cleaned and chopped
Makes 4 servings.
Posted in: beans and legumes, chilled soups, condiments and seasoning, savoury, soups, spring, summer, vegetables
{ 4 comments }
Ingredients
For the apricots
700-750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices
4 tablespoons rice malt syrup
the juice of 1 lemon
1 teaspoon natural vanilla extract
half a teaspoon dried ginger powder
half a teaspoon cardamom powder
For the crumble
300 g almond meal
5-6 tablespoons muscovado sugar
a few pinches of cinnamon powder
1 large tablespoon cocoa powder
a pinch of whole sea salt
70 g pure cocoa butter, melted
30 ml extra virgin olive oil
1 tablespoon almond butter
Makes 4-6 servings. [click to continue…]
Posted in: breakfast and brunch, chocolate, crumbles, desserts, fruits, gluten-free, lunch-box, picnic, spicy, sweet, tea time
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Ingredients
70-80 g semi-whole long grain rice
70-80 black venere rice
juice of half a lemon
4-5 handfuls of fresh peas (out of pod), cooked in boiling and slightly salted water for 5-7 minutes, drained, rinsed under cold running water and set aside to cool
1 carrot, peeled and diced
1 zucchini, cleaned and diced
2 small handfuls of pumpkin seeds
pickled ginger (sushi ginger), chopped, to taste
sesame oil, to taste
a pinch of whole sea salt
nori flakes, to taste
fresh chives, cleaned and chopped, to taste
Makes 2 servings. [click to continue…]
Posted in: beans and legumes, gluten-free, lunch-box, picnic, rice, salads, savoury, spring, summer, vegetables
{ 2 comments }
VERSIONE ITALIANA