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.

Directions

Cook the fava beans until very tender (use 2 parts water to 1 part beans). In a pot, sauté the shallot in the olive oil, then add it to the soup. Season with salt and process with a blender until smooth. Let cool at room temperature then refrigerate.

Place the cherry tomatoes in a salad bowl, add the olive oil, salt and basil and toss. Refrigerate until serving time.

When the soup is cold and ready to be served, divide it among individual bowls then top with some extra olive oil and the cherry tomato and basil relish.

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.

Directions

Cook the long grain rice in plenty of boiling, slightly salted water. Cook the black venere rice the same way in a separate pan. Make sure the rice is still al dente when you drain it. Rinse it under cold running water and transfer it into a salad bowl. Add the lemon juice and some sesame oil and refrigerate until it’s completely cold. To assemble your rice salad, take out the rice from the fridge and add all the vegetables, the ginger, some more sesame oil, the  salt, the nori flakes and toss. Top with the chives and serve cool.

Ingredients

50 ml GMO-free vegetable cream (I used almond cream), unsweetened and unflavoured
50 ml almond milk, unsweetened and unflavoured
120 g rice malt syrup
50 g hazelnut butter
50 g almond butter
100 g dark fairtrade chocolate (70% cocoa), broken into pieces and melted in a bain-marie
2 teaspoons natural vanilla extract
1-2 handfuls of dried sour cherries
1 large handful of coarsely chopped hazelnuts

Makes 2-4 servings.

Directions

Pour the vegetable cream and almond milk into the bowl of your mixer, add the rice malt syrup, hazelnut butter, almond butter and process for a couple of minutes until combined. Slowly add the melted chocolate and process again until smooth. Put the mixture into the fridge for about 10-15 minutes then transfer it into your ice cream maker and process according to the manufacturer’s instructions. 30-40 minutes should be enough to make a creamy, thick ice cream. 3-4 minutes before the end of the cycle, add the dried sour cherries and chopped hazelnuts. At the end of the cycle, remove the ice cream from the machine and divide it into bowls or glasses. Eat your ice cream right away or keep it in the freezer until serving time.

Ingredients

4-5 handfuls of fava beans
1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15-20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again
1 cucumber, cleaned and cut into small sticks
4-5 tablespoons extra virgin olive oil
2 tablespoons tamari
juice of half a lemon
1 tablespoon rice vinegar
a pinch of whole sea salt
a pinch of chili powder
fresh basil, cleaned and chopped, to taste

Makes 2 servings.

Directions

In a salad bowl, mix the fava beans with the hijiki and the cucumber. Add the olive oil, tamari, lemon, salt, chili and basil and toss gently until thoroughly coated. Refrigerate to chill for about 10-15 minutes before serving.

Ingredients

350 g ripe strawberries, cleaned and coarsely puréed
150 g rice malt syrup
juice of half a lemon
half a teaspoon powdered cardamom
a few pinches of powdered vanilla
half a teaspoon agar agar powder, dissolved in 1 tablespoon filtered water

Makes about 1 jar.

Directions

Put the strawberries in a large heavy-based saucepan. Add the malt syrup, lemon, cardamom and vanilla and toss until combined. Cook the fruit over medium heat for 10-15 minutes, then turn the heat down to low and keep cooking for another 15 minutes, stirring occasionally. Add the agar gar, stir well and simmer for 5-10 minutes, or until the fruit has thickened, stirring constantly to keep from sticking to the pan. Turn the heat off, pour the strawberry mixture into individual jars. Let cool before covering each jar with a tight-fitting lid. Store in the fridge, where it will keep for up to 10 days, 2 weeks.

Ingredients

150 g rice malt syrup
130 g raw almond butter
20 g raw coconut oil
50 ml almond milk (unflavoured and unsweetened)
65 ml almond cream, or other GMO-free, vegetable cream (unflavoured and unsweetened)
1 teaspoon powdered cinnamon

Makes 2-4 servings.

Directions

Put all the ingredients in the bowl of a mixer and process until smooth. Transfer the mixture into the fridge for about 30 minutes then pour it into your ice cream maker and process according to the manufacturer’s instructions. 40 minutes should be enough to make a creamy, thick ice cream. At the end of the cycle, remove the ice cream from the machine and divide it into bowls. Eat the ice cream right away or keep it in the freezer until serving time.

Ingredients

1 tablespoon Himalayan salt
1 teaspoon flakes of dulse seaweed
1 teaspoon rooibos tea

Directions

Finely grind all ingredients with a pestle in a mortar (or use a coffee grinder for a finer texture). Store in a jar.

Ingredients

1 garlic clove, peeled
a pinch of whole sea salt
a pinch of white pepper
a pinch of chili powder
6-8 tablespoons extra virgin olive oil
juice of 1 lemon
fresh thyme leaves, to taste
fresh oregano, to taste
250-300 g plain seitan, broken into small, bite-sized chunks

Makes 2 servings (or more if served as finger food).

Start by pounding the garlic in a mortar and pestle, then add the salt, pepper, chili, oil, lemon, thyme and oregano. Using the pestle in a circular motion, coarsely grind the mixture then set aside. Break the seitan into small, bite-sized chunks. Place a heavy bottomed pan on the heat and wait until it’s hot. Dip the seitan chunks in the marinade making sure they’re completely covered and cook until they’re evenly golden brown. Transfer the seitan onto a serving plate, pour the left-over marinade (if any) over, and serve. You can also enjoy the seitan as finger food, using toothpicks or skewer sticks.

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 water for about 10 minutes

For the pizza base

1 cup kamut flour
1/4 cup natural mineral or filtered water
1 tablespoon extra virgin olive oil
a pinch of whole sea salt
1 teaspoon cream of tartar

Makes 1 pizza.

Directions

Finely chop the rocket and parsley, mince the garlic and transfer everything into a bowl. Season with the olive oil, vinegar, salt and chilli and mix well. Coarsely chop the hazelnuts and add them to the bowl. Pat dry the soaked tomatoes, coarsely chop them, and combine them with the rest of the ingredients. Mix again then refrigerate until use.

Preheat the oven to 180° C. Sieve the flour, salt and baking powder on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. In a large bowl, combine flour, baking powder, and salt. Mix the water with oil and slowly pour into the flour’s well. Using your hands, fold the flour into the water until mixture comes together. If it’s too wet and sticky, add some more flour. Knead for about 5 minutes and form a ball. Place the dough in a floured bowl, cover it with a damp cloth and let it sit in a warm place for 10 minutes. Turn the dough out on a lightly floured board, and dust your hands, the dough, and the rolling pin with a little flour before rolling the dough out. While rolling it to the desired thickness, dust with more flour if necessary. When you have reached the desired thickness, poke a few holes with a fork then fit you pizza to a pizza pan or an ordinary oven tray covered with an oiled sheet of parchment paper. The pizza is now ready to be cooked.

Place the pizza base in the oven and bake for 10-15 minutes (baking time will depend on the thickness of the base). Remove from the oven, let cool and spread the rocket pesto all over the pizza in a nice layer. Garnish with some hazelnuts (whole or chopped) and serve.

Ingredients

1 medium zucchini (peeled and stems removed), coarsely chopped
a handful of almonds, peeled
1 teaspoon raw almond butter
3 tablespoons extra virgin olive oil
a pinch of white pepper
a pinch of whole sea salt
1 teaspoon apple vinegar
juice of half a lemon
a few fresh basil leaves, washed and pat dried

Makes 1 small cup.

Directions

Process all ingredients in a food processor until fairly smooth. Transfer into a serving bowl or individual mini glasses and add a few drops of olive oil. Serve immediately or refrigerate until ready to use (do not prepare more than 2 hours in advance).

Thoughts, tips, ideas

This pate is delicious on crostini and crackers or paired with raw vegetables such as fennel and celery or carrot and cucumber sticks.

Ingredients

250 g chickpeas, soaked for 8-10 hours then cooked in 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 finely chopped
half a red onion, peeled and finely sliced
juice of 1 lemon
a small handful of fresh mint leaves, washed and pat dried, whole or chopped
half a teaspoon of ground cumin
chilli powder, just enough to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste

Makes 2-4 servings.

Directions

Cook the chickpeas in a pressure cooker or large pot until al dente. Rinse them under cold running water, put them in a salad bowl then let cool completely (first at room temperature, then in the fridge). In the meantime, prepare the vegetables. Once the chickpeas are chilled, add the tomatoes, the parsley, the onion, the lemon juice, the mint, the cumin and the chilli powder. Toss and sprinkle with the the olive oil and salt then toss again and serve immediately.

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 tablespoons rice malt syrup
3 tablespoons raw almond butter
a pinch of whole sea salt

Makes about half a cup of custard, which is just enough to top 6-8 tartlets, 6-8 cm each.

To complete

fresh berries (I used raspberries and blueberries)
a sprinkle of powdered whole cane sugar

Directions

First, make the custard. In a bowl, mix the soy yogurt, malt syrup, almond butter and salt. Whisk until very smooth then refrigerate for about 1 hour.

When ready to make the crust, preheat the oven to 180° C. Stir the flours, salt and vanilla together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork. Add the water little by little, to make a good grainy texture. You might not need all the water indicated in the recipe. As soon as the dough holds together, you don’t need any more water. Knead until you have a smooth dough. Transfer the ball of dough in a flour-dusted bowl and cover the bowl with a damp cloth. Refrigerate for about 1 hour.

When the dough is ready to be rolled, take it and place it on a lightly floured surface. Dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm), then cut out  round disc shapes using a round cookie cutter or  a cup and place the  discs on an oven tray lined with a sheet of parchment paper. Poke a few holes in the  tartlets with a fork to let the steam escape, and transfer the pan into the oven. Bake for 10-15 minutes until nicely golden (cooking time varies according to the thickness, as well as the oven), then remove from the oven and let cool.

Once the custard is set and the tartlets are cold, arrange them on a serving plate or tray just before serving. Spoon some custard onto each tartlet, top with the raspberries and blueberries and sprinkle with the powdered sugar. Enjoy.

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 removed), diced
1 clove of garlic, peeled and minced
a pinch of whole sea salt
a pinch of chilli powder
1 large handful of capers, soaked in water for 10-20 minutes to remove excess salt
1 handful of fresh parsley leaves, 1 handful of fresh mint leaves, 1 handful of fresh basil leaves, washed and pat dried with a paper towel

Directions

Bring a pan of plenty water to a boil. Heat the oil in a large pan or wok over medium heat then add the carrot, peppers, garlic and salt and sauté for a few minutes (the carrot and peppers should stay crunchy). As soon as the water is boiling, add some salt and cook the pasta until al dente. Drain the pasta then put it in the pan where you previously cooked the vegetables. Rinse the capers and add them to the pasta. Sprinkle with the chilli and add a little more olive oil if needed, then  mix and sauté over medium heat for 30-40 seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley, mint and basil (chopped or whole), toss and serve.

Thoughts, tips, ideas

This pasta is delicious served warm but can be also enjoyed cold as a summer picnic pasta. It can be stored in an airtight container in the fridge for up to 6-8 hours.

Ingredients

5 bananas, preferably Fairtrade, ripe enough, peeled
3 tablespoons almond meal
4 tablespoons agave syrup
a pinch of whole sea salt
a pinch of powdered vanilla
juice of 1/2 a lemon
6 tablespoons raw almond butter
2 handfuls of fresh, ripe raspberries, crashed and blended with 2 teaspoons lemon juice (those should be prepared at the very end, just before serving).

Makes 4 servings.

Directions

Purée the bananas in a blender, add the almond meal, agave, salt, lemon and almond butter and continue processing until very smooth. Place into serving glasses or little cups and refrigerate for at least 1 hour. Top with the crashed raspberries before serving.

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 in a large heavy-based saucepan. Pour the water, the rice malt syrup,  then add the sugar, almonds, rosemary and the lemon zest. Toss until combined and start cooking over medium heat, stirring now and then. When the figs start to soften, change heat to low and simmer for around 30 minutes, or until the jam has thickened. Stir to keep the jam from sticking to the saucepan. When the jam has reached setting point, pour it into individual jars (being very careful as it’s burning hot). Let cool before covering each jar with a tight-fitting lid. Store in a very cool and dark place (it keeps for around one year in the fridge).

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 salt, just enough to taste
2-3 handfuls of fresh, ripe raspberries

To complete

thyme sprigs, to taste
fresh chives, to taste

Directions

Cook the beans in boiling water for 6-8 minutes (don’t overcook them). Drain, rinse under running water, pat dry  if necessary with some kitchen paper, transfer into a salad bowl and let cool (first at room temperature, then in the fridge).

Place all the dressing ingredients except the raspberries in a jar with a tight-fitting lid and shake well. Add the raspberries, shake a little more and refrigerate until ready to serve.

Once the green beans are completely cold, you can proceed makingyour salad. Wash and trim the figs then cut them into wedges. Wash the rocket and pat dry it with some paper towel. Wash the peach and slice it, removing the stone.  Add the figs, rocket and peach to the salad bowl  where you previously put the green beans. Toss and mix, drizzle with the dressing, garnish with the thyme and chives and serve.

Thoughts, tips, ideas

Very refreshing and satisfying without being heavy, this salad is perfect for a light lunch but also works well as a second course.

If you don’t like balsamic vinegar, try to replace it with apple vinegar (in which case I suggest adding some extra agave syrup). You can also use rice malt syrup instead of agave but the vinaigrette might turn out a bit thicker.

Ingredients

2 bananas, peeled
350 ml almond milk
170 g almond butter
100 ml agave syrup
2 tablespoons arrowroot
a pinch of vanilla powder
a pinch of dried ginger powder
a pinch of whole sea salt
80 ml coconut milk
3-4 handfuls of chopped walnuts
maple syrup (grade C, or B), to taste

Makes 4-6 servings.

Directions

Place all the ingredients except the walnuts and the maple syrup into the bowl of your mixer, and process until smooth. Put the ice cream base into the fridge for about 30 minutes then take it out, pour it into your ice cream maker and process according to the manufacturer’s instructions. 30 minutes should be enough to make a creamy, smooth ice cream. Towards the very end of the cycle, add the walnuts and when the machine has finished processing, remove the ice cream and divide it into bowls or glasses. You can either eat it right away or keep it in the freezer until serving time. Pour some maple syrup over the ice cream and enjoy.

Ingredients

For the cacao butter and coconut cream

50 g cacao butter (I used raw cacao butter)
200 ml coconut milk
6 tablespoons agave syrup
1 teaspoon lemon juice
the zest of half a lemon
2 tablespoons almond butter

For the crust

50 g almond flour
100 g whole rice flakes’ flour
100 g semi-whole wheat flour
a pinch of whole sea salt
1 teaspoon cream of tartar
a sprinkle of cinnamon
70 ml extra virgin olive oil
50 ml natural mineral or filtered water, at room temperature
50 g agave syrup

For the raspberry sauce

a handful of fresh raspberries
1 tablespoon lemon juice
1 tablespoon agave syrup

To complete

Fresh raspberries, 2-3 handfuls

Makes a 20-22 cm tart.

First, make the cacao and coconut cream. Melt the cacao butter (it melts at approximately 35° C), pour it into the bowl of a mixer, add the coconut milk, the agave, the lemon juice and lemon zest, and the almond butter. Process until perfectly smooth, transfer into a bowl and refrigerate for at least 1-2 hours.

When ready to make the crust, preheat the oven to 180° C. Stir the flours, salt, cream of tartar and cinnamon together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork. Add the water little by little, to make a good grainy texture. You might not need all the water indicated in the recipe, and that’s ok, as long as the dough holds together. Add the agave and work the dough with your hands. Knead until you have a smooth dough. Transfer the ball of dough in a flour-dusted bowl and cover the bowl with a damp cloth. Set aside for about 30 minutes.

When the dough is ready to be rolled, take it and place it on a lightly floured surface, dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm). Oil your cake pan and sprinkle with a light coating of flour. Arrange the dough in the pan, poke a few holes in the dough with a fork to let the steam escape, and transfer the pan into the oven. Bake for 15-20 minutes until nicely golden (cooking time varies according to the thickness).

To make the raspberry sauce, place all ingredients in the bowl of a mixer, and process until combined. Strain through a fine sieve into a bowl, discard the seeds and skins and refrigerate until ready to use.

Once the tart has cooled completely and the cream is cold and set, you can fill the tart and top with the raspberries and the sauce. Serve immediately.

Ingredients

200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch of whole sea salt to cook it -use 1 part farro, 2 parts water)
the juice of 1 lemon
2 large handfuls of  fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
5-6 sun dried tomatoes, soaked in natural mineral or filtered water for about 30 minutes
a handful of capers, soaked in natural mineral or filtered water for about 10 minutes
2 cloves of garlic, peeled
a small handful of fresh mint
a couple leaves of fresh basil
10-12 cherry tomatoes, washed
extra virgin olive oil, to taste
whole sea salt, just enough to taste
chilli powder, to taste

Makes 4 servings.

Directions

Put the farro and the water in a pan. Add the salt and bring to a boil over medium heat. Turn the heat down a little, cover with a lid and let cook. The farro should be ready in about 30 minutes (about 15 if you are using a pressure cooker). As soon as the farro is cooked al dente, drain well and transfer it into a large salad bowl. Pour half of the lemon juice over it, stir well and let cool (first at room temperature, then in the fridge).
In the meantime, cook the green beans in boilig salted water (5-6 minutes should be enough, do not overcook). Drain the green beans, rinse them under cold running water, pat dry and transfer them into a bowl. Add the remaining lemon juice and let cool (first at room temperature then in the fridge). Once the soaking time is over, rinse the sun dried tomatoes, pat dry them and chop or cut them. Rinse the capers and pat dry them. Mince the garlic, mint and basil. Cut the cherry tomatoes into halves or wedges. When both the farro and the green beans are cold mix them together in the salad bowl and add the remaining ingredients. Toss, sprinkle with oil, salt and chilli powder and toss once more just before serving.

Thoughts, tips, ideas

Pearled or semi-pearled farro can be substituted with whole farro or barley (pearled or whole). If you use whole grains, they need to be soaked first and of course the cooking time varies from grain to grain.

Ingredients

For the almond-thyme ‘cheese’ (quantities for 1 cup)

1 cup peeled almonds, soaked in cold water for at least 2 hours (in the fridge)
juice of 1/2 a lemon
a pinch of whole sea salt
1 teaspoon almond butter (from untoasted almonds)
fresh chopped thyme, to taste

For the pizza base

1 cup wholemeal wheat flour
1/2 a cup natural mineral or filtered water
1 tablespoon extra virgin olive oil
a pinch of whole sea salt
1 teaspoon cream of tartar

For the topping

2-3 handfuls of rocket, washed, pat dried and sprinkled with some extra virgin olive oil, a pinch of whole sea salt and a little dried thyme
3-4 fresh figs, washed, trimmed and cut into wedges
almond-thyme cheese, to taste

Makes 1 pizza.

Directions

After soaking time, rinse the almonds and ground them in a food processor. Trasfer the ground almonds in a cup, add the lemon juice, salt, almond butter and thyme and mix using a fork or your fingers. Cover and refrigerate for 6-8  hours before using.

Preheat the oven to 180° C. Sieve the flour, salt and baking powder on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. In a large bowl, combine flour, baking powder, and salt. Mix the water with oil and slowly pour into the flour’s well. Using your hands, fold the flour into the water until mixture comes together. If it’s too wet and sticky, add some more flour. Knead for about 5 minutes and form a ball. Place the dough in a floured bowl, cover it with a damp cloth and let it sit in a warm place for 10 minutes. Turn the dough out on a lightly floured board, and dust your hands, the dough, and the rolling pin with a little flour before rolling the dough out. While rolling it to the desired thickness, dust with more flour if necessary. Fit you pizza to a pizza pan or an oiled sheet of parchment paper. You can now poke a few holes with a fork. The pizza is now ready to be cooked.

Place the pizza base in the oven and bake for about 10-20 minutes (baking time will depend on the thickness of the base). Remove from the oven, let cool and top with the rocket, figs and almond-thyme ‘cheese’ (either cold or at room temperature) to taste.

Thoughts, tips, ideas

This pizza is best served cold or very slightly warm.

Feel free to substitute wholemeal flour with semi-whole. You can also use spelt and kamut (whole or semi-whole) instead of wheat.