From the category archives:
Ingredients
half a cup quinoa, rinsed under running water
filtered water and a pinch of whole sea salt (to cook the quinoa)
1 medium zucchini, trimmed, peeled and sliced
half a head of Romanesco broccoli, washed, broken into bite-sized florets and cooked in salted boiling water for 3-5 minutes (they should stay crunchy)
a large handful of green olives, [...]
Posted in: autumn, cooked, lunch-box, salads, savoury, vegetables
{ 4 comments }
Ingredients
For the rocket pesto
4-6 handfuls of fresh rocket, washed and pat dried
2 small handfuls of fresh parsley, washed and pat dried
1 garlic clove, peeled
6 tablespoons extra virgin olive oil
1 teaspoon apple vinegar
a pinch of whole sea salt
a pinch of chilli powder
2-3 handfuls of hazelnuts (and a few more for garnish)
6 sundried tomatoes, soaked in filtered [...]
Posted in: autumn, baking, breakfast and brunch, cooked, pizza, savoury, summer
{ 8 comments }
Ingredients
1200 g peeled, cored and coarsely chopped, ripe pears
400 g rice malt syrup
juice of 1 lemon
half a teaspoon powdered cinnamon
1 teaspoon fresh thyme leaves
Makes about 2 jars, 350 g each.
Directions
Put the pears in a large heavy-based saucepan. Add the malt syrup, lemon and cinnamon and toss until combined. Let the fruit marinate for 30-40 minutes [...]
Posted in: autumn, breakfast and brunch, cooked, jams, sweet
{ 2 comments }
Ingredients
250 g chickpeas, soaked for 8-10 hours then cooked in natural mineral or filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to)
8-10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges
4 large handfuls of fresh parsley, rinsed, pat dried and more ore less [...]
Posted in: beans and legumes, cooked, salads, savoury, spicy, spring, summer
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Ingredients
For the crust
50 g cornmeal (GMO-free)
100 g whole wheat flour
100 g whole rice flakes’ flour
a pinch of whole sea salt
a pinch of vanilla powder
70 ml extra virgin olive oil
70 ml natural mineral or filtered water, at room temperature
Makes about 24 discs (tartlets) or 1 20-22 cm crust.
For the custard
4 tablespoons plain and unsweetened soy yogurt (GMO-free)
4 [...]
Posted in: baking, breakfast and brunch, cooked, desserts, fruits, soy, summer, sweet, tarts
{ 1 comment }
Ingredients
180 g whole grain farro medium-short pasta ( I used ‘torchioli’)
water and whole sea salt, just enough to cook the pasta
3 tablespoons extra virgin olive oil
1 carrot, peeled and more or less finely chopped
1 yellow pepper (stem, core and seeds removed), diced
1 long, medium-hot, sweet red pepper, Italian or Mediterranean (stem, core and seeds [...]
Posted in: cooked, lunch-box, pasta, picnic, savoury, summer, sweet, vegetables
{ 4 comments }
Ingredients
16 fresh, ripe figs
100 ml natural mineral or filtered water
400 g rice malt syrup
6 tablespoons muscovado sugar
2 handfuls of almonds, peeled
2 teaspoons dried minced rosemary
zest of 2 lemons (organic), cut into ribbons using a potato peeler
Makes about 2 jars, 300 g each.
Directions
Wash the figs, trim them and divide each one into four wedges (lengthwise) and put them [...]
Posted in: breakfast and brunch, cooked, gluten-free, jams, summer, sweet
{ 2 comments }
Ingredients
For the salad
3 handfuls fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
4-5 fresh, ripe but firm figs
4 handfuls of rocket
2 small, ripe but firm white peaches
For the dressing
8 tablespoons extra virgin olive oil
1 teaspoon ground mustard
7 teaspoons agave syrup
8 teaspoons balsamic vinegar
whole sea [...]
Posted in: cooked, fruits, salads, savoury, summer, sweet, vegetables
{ 5 comments }
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