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Ingredients
For the custard
500 ml unsweetened and unflavoured almond milk
3 teaspoons agar agar powder
6 tablespoons rice malt syrup
3 tablespoons almond butter
For the berries
black berries (1 small basket)
blueberries (1 small basket)
3-4 tablespoons rice malt syrup
a few pinches of vanilla powder
2 tablespoons lemon juice
lemon zest (from organic lemons), julienned, for garnish
Makes 4 servings.
Posted in: desserts, fruits, gluten-free, summer, sweet
{ 2 comments }
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 [...]
Posted in: beans and legumes, gluten-free, lunch-box, picnic, rice, salads, savoury, spring, summer, vegetables
{ 2 comments }
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 [...]
Posted in: beans and legumes, gluten-free, lunch-box, picnic, salads, savoury, spring, summer, vegetables
{ 4 comments }
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.
Posted in: breakfast and brunch, fruits, gluten-free, jams, snacks, spring, summer, sweet, tea time
{ 1 comment }
Ingredients
For the dressing
5-6 tablespoons extra virgin olive oil
juice of 1 lemon
1 teaspoon apple vinegar
2 teaspoons agave syrup
1 teaspoon fresh ginger juice
a quarter of a teaspoon dried, powdered ginger
a quarter of a teaspoon powdered vanilla
whole sea salt, just enough to taste
white pepper, just enough to taste
For the salad
1 large bunch of kale, cleaned, stems and tough [...]
Posted in: autumn, fruits, gluten-free, lunch-box, picnic, salads, savoury, vegetables, winter
{ 2 comments }
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).
Posted in: autumn, finger food, savoury, spring, summer, winter
{ 8 comments }
Ingredients
For the dressing
8 teaspoons extra virgin olive oil
3 teaspoons raw sesame oil
a pinch of whole sea salt
2 teaspoons umeboshi paste
3 teaspoons tahin
3 teaspoons apple vinegar
4 teaspoons white miso
3 teaspoons maple syrup
juice of half a lemon
For the salad
half a white cabbage, shredded
1 carrot, peeled and grated (using the the large holes of a grater)
2 handfuls of [...]
Posted in: autumn, salads, savoury, vegetables
{ 1 comment }
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, lunch-box, salads, savoury, vegetables
{ 4 comments }
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 [...]
Posted in: beans and legumes, cooked, salads, savoury, spicy, spring, summer
{ 0 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 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 [...]
Posted in: baking, breakfast and brunch, cakes, cooked, desserts, summer, sweet, tarts
{ 3 comments }
VERSIONE ITALIANA