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Almond Cream Cheese



















The preparation is quite laborious, but certainly the efforts have been reciprocated, you will need a little patience as the first ingredient! True Satisfaction enjoy this cheese with almonds, the first taste is not called the flavor of almonds, is similar in texture to cottage cheese lightly seasoned but much more aroma and dry. Slightly grainy and melts in your mouth is enhanced in a salad or on a few leaves of radicchio. Soon I will try variations with different aromas and stretching maturing, the original recipe can be found on the book "Solo Crudo " written by Sara , a resource of raw food preparation for all tastes.

-
250g almonds - 2 teaspoons barley miso
- 1 / 2 red onion
- 1 teaspoon dried oregano
- 1 / 2 teaspoon salt aromatic
- 1 teaspoon of yeast dissolved in probiotic yoghurt 250ml 250ml of water or rejuvelac

- a basket of plastic Tomino cheese or, alternatively, a strainer and a cloth soaked

After the almonds for 8 hours pay it in warm water (30 °) to facilitate trimming, blending with other ingredients, adding water to obtain a homogeneous mixture is thick enough. Compact in the basket of ricotta with a spoon to remove the water too, to press further after a couple of hours and let stand at room temperature up to 10 hours. Keep in refrigerator for a day in an airtight container for it to mature. Gently flip the basket and consume in a week.
an alternative to the basket, you can use a colander covered with a cloth to weave where pour the smoothie, in that case you should retighten the cloth, wring out and let it rest with a weight to remove the liquid too.

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green cashews















Forewarned is forearmed, attention can be addictive, and you should prepare small amounts, too good!

For 3 or 4 people

- 200g cashews (soaked 6 hours)
-
1 clove garlic - 1 lemon squeezed
- fresh basil leaves
15/20 - 15/20
fresh rocket leaves - 3 tablespoons extra olive
- 2 teaspoons rice unpasteurized miso
- 1 / 2 teaspoon salt aromatic vegetables

After soaked cashews blend (small mixer or immersion blender) all ingredients adding lemon juice if it is too compact, the best result is a very dense and spreadable cream. If allowed to stand in the refrigerator tends to become more compact. Also good to dissolve in dishes cooked cereal.

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meme - 8 things about me

I was invited by Daniela of Senzapanna like you to write a meme with 8 topics relating to my personality, not there are constraints, and in total freedom. If you participate in meme, however, must find 8 other bloggers to whom to pass the ball, woe to those who refuse the invitation!
certainly do not expect a description or characteristics that correspond to reality, thinking about what I write but could better identify the opinion of my acquaintances could be very different.

1) I am an incorrigible slacker loafer from birth are lazy and indolent. Only after 18 years I have become physically active, sedentary and well before I was allergic to all activities that require effort.

2) Ready to start any new relationship but friends are few, only those who I know for a long time can understand and bear with me as I move. Normally they are very sociable and very difficult to attack button, I have good reasons.

3) I am passionate about the music I was 14 and almost 5 years I studied classical guitar, intermittently but it certainly has contributed to my personality and teaching me how to dedicate themselves to a serious interest.

4) As a child I was the chubby child who remained in goal in football matches, if the group was running I was always the last to arrive! At 18, something clicked with climbing and I was more firm, that I will recover the past ...

5) I am really happy when I can enjoy simple things, live for the day, clearing the mind of thoughts and future expectations. Lying on the grass and take a spring sun, nothing more.

6) "I Bastan few crumbs, the bare essentials ..." so says the chorus of Baloo the bear de "The Jungle Book" . I do not want some great material goods, even if I was chock full of money would not change my lifestyle, continue to live as if I had the usual salary to be exploited employee. I do not lack energy, but the use only for what really interests me, I try to enrich my person that actually belongs to me. To be satisfied and calm just very little.

7) Everyone thinks it's a healthy convinced, not exactly. No one really knows what is the purpose of his life, everyone needs to create targets for giving meaning to one of these could be a balance between body and mind. I'm ready to try anything that enriches my mind even at the expense of physical health (although it is difficult to find)

8) I am open to any change and I review often changed as a result of my experiences, I can not stand people who insist on their beliefs and become intractable when I hear the phrase "I have always done so and I will always do so ...". All that has been adopted as a habit is not always the best. Envi In recent years, however, I built the convictions are difficult to remove, I'm adjusting the aims and will not be simple conditions with other ideas.

Now I just have to call the call 8 other unfortunates who are encouraged to participate in the meme. Spending a meme:

Greenkey: http://loman.it
MissVanilla: http://www.missvanilla.eu/blog/
Yari: http://cucchiaiodilegno.blogspot.com
Vera http://veruccia.blogspot.com/
Kja: http://www.ilpranzodibabette.com/
MagieVegan: http://magievegan.blogspot.com/
Waki: http://waki. splinder.com /
Biocontessa: http://biocontessa.blogspot.com/


PS Here, however, as you can also find me:

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Mashed cauliflower raw



















The climate begins to change, cauliflowers have sprung up in fruit and vegetable counters for some time and the best way to enjoy this variety of cabbage is raw in salads, with dip or some aromatic sauce. Until a few years ago did not even know that many plant could be eaten raw, zucchini, cauliflower, cabbage, artichokes have all been a pleasant surprise! A good alterative to bring the cauliflower is mashed with different aromas that can be combined with raw vegetables, salads or alone as an appetizer.



For 2-3 people - 1 small cauliflower
- 1 / 2 sweet red onion
- 4 tablespoons olive oil extra
- 10 cashew nuts soaked for 3 hours
- 1 lemon squeezed
- 10 parsley leaves
- 5 leaves of arugula
- 1 / 2 teaspoon sea salt

roughly cut all the vegetables and mix with the rest of the ingredients, the ideal is a cream powder, but rather always spreadable. The creaminess is very dependent on the amount of oil you use and cashews. Fostering a few carrots or sautéed in a nice salad with arugula.

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maple syrup and mint jelly
















This image reminds us of everything but of something to eat, maybe a food that comes from the fictional space, a snack or Martian AL9000 lunch!? Instead I have to disappoint you because it's one of my usual odd-shaped jellies, as usual, the basic recipe is always more or less the same but the taste varies.

At home: " but who knows ... maybe this time he made up claims that we may eat well ... " patience is a misunderstood art is art! Seriously it is a very nice jelly and I found that the mint with the maple syrup is very pleasant and is almost exalted.

500ml of gelatin:

-
400ml water - 2 teaspoons of agar agar powder abundant
- 8 tablespoons of maple syrup grade C
- a bag of mint tea or teaspoon dried mint
- 100ml of grape juice

Boil water and allow the mint infusion for 5min. Add the agar agar little at a time, stirring well, pour maple syrup and grape juice. Boil for 2 minutes and pour into a container that will form. Among cool for 2-3 hours in the refrigerator will become more compact and pleasantly cool.

How Do You Make A Strong Spaghetti

Raw Foods raw and cooked Spaghetti

Al Sana 2007 Bologna I could not resist buying a gadget that curious long I was hoping to get in the kitchen. It's called Spiralix and allows you to cut in an unusual way raw vegetables and offering a LAN, or spaghetti spirals of different sizes. The consistency but also the form of a food is important to stimulate the taste, as with everything we put up and looking to see a plate of spaghetti, knowing that they're really just curious about anyone zucchini. My brother just wanted to try these noodles and appreciated them even if out of habit is reluctant to raw vegetables, so the others did not hesitate to take a forkful. So cut the zucchini, lightly marinated with spices and with the " sauce" tomatoes are a real pleasure to see and enjoy!


Spaghetti 3 people:

- 3 or 4 medium zucchini
- aromatic vegetable salt (sea salt + spices to taste)
- extra for seasoning
- lemon juice to taste

Sauce:

- 3 tomatoes

- 1 / 2 red onion

- 2 tablespoons extra
- 1 / 2 squeezed lemon
- 8 cashew nuts or walnuts (preferably soaked)
- 1 / 2 teaspoon salt
- 5 capers desalted or black olives in brine
- 5 basil leaves

Peel the zucchini (for white spaghetti, but goes very well with the green part) cut in half and "coiled" with the Spiralix . Cover with a little salt and lemon juice and let them soak for 15 min . In the meanwhile prepare the sauce by blending the tomatoes with the remaining ingredients and mix well. Serve with some basil leaves and extra virgin olive oil.

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often discusses the nutritional and healthy food, it seems to be a hot topic and the large number of opinions always creates some confusion and conflict. Browsing and reading various forums on nutrition I found this interesting article: " Raw and cooked ", the claims were endorsed, and explains what should be a diet that follows the requirements of the human physiological second our evolution, this is another article explains how education and the relationship with the flavors of food: "Imprinting biological and cultural food . For our nature we should pander to the less rational impulses is not linked to the health properties of foods, taste new flavors and try new experiences and enriches the soul, we are often satisfied by these experiences. More and more often when discussing power with people on a feeding omnivorous and considered "traditional" in our society feel like repeating myself: "Sometimes you have to let you go and get caught by the throat, the mood makes money ..." to live on the grounds that everyone needs to meet the occasional temptation. Although we are still developed the "animals" and are convinced the need to indulge the senses, it is useful to follow your instincts if he can gratify and feed the mind. What we eat is just one of the sources from which to live, everyone has their own life force (related to health) that has from birth and can be partially renovated. We can "recharge" our vitality with feelings, emotions, social relationships, personal satisfaction and interest in trying to feed the mind to everything around us is crucial. For example, drinking a glass of wine or enjoy a particular food can contribute to our health due to satisfaction sensory certainly not for nutritional value. Children are an example of vitality, always moving are curious about everything around them and have a mind like a sponge ready to absorb external stimuli and it is in the early years that form the taste and preference for certain flavors. In our normal condition but we are stunned by the huge amounts of mail that comes from society, we consume, spend, eat plenty of three times a day and is so since we were born. It 's very difficult to dismiss such thinking is confused and almost always a pleasure to the body with a pleasure-induced, it probably occurs in most cases. Consider a food as a temptation and something rewarding is often due to the value that we ascribe to him, we are influenced and we want the foods that we can not have not enough to appease those that we really are. How many times have we wanted a very sweet, a product advertised and we have loads of expectations, we eat with our eyes and everything might not have the same abundance and importance if it were at hand. My little experience has led me to reassess the unrefined and unprocessed foods largely denying the cultural imprint, this can be considered a form of conditioning, but perhaps better assist in my feelings and no doubt I feel great satisfaction, listening more personal way my wishes and do not hesitate to "let go" take me by the throat and . Most But most people do not understand and think I lead a life of hardship led by health consciousness, my desires of the palate almost always coincide with those of the great mass, many foods I do not draw it because I lost the habit of consuming them. Currently I feel great satisfaction that I enjoy food prepared just also help maintain good mental and physical strength and balance (see health ). I think it's useful to listen more deeply to our desires, wild animals and some even very young children feel more clearly the needs of the organism and are attracted above all by simple food less artifacts. The animal products and refined by the are continually enhanced by the society, consumption is a necessity and can easily lead to dependence, the power is overrated and we are bewildered by the constant messages that convince us of the needs of convenience. I admit that it has changed several times, but thinking long and hard to have accurate beliefs come back on my feet thanks to an increasing number of confirmations. I would like to invite anyone to remove this conditioning, start to enjoy the simplicity of what is closest to us rejecting the cultural impositions driven by economic interests.

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Sana 2007 - Bologna

The Sana International Exhibition of Natural Products, is the show for everything that goes around the organic market and eco-friendly. An annual trade event that brings together companies in Bologna, operators and international press. The forum Promiseland we organized the event and finally got the opportunity to meet people live with, who often discuss and exchange views on line. Appointment could not miss Miss Vanilla who led the small group of "greeted" found after months of living together on the forum. Although excited and at the risk of being obsessive I asked hundreds of suggestions and opinions to our Miss who has been very willing to follow every conversation. We shot almost the entire show, after seeing the great hall of Naturasia threw ourselves among the many exhibitors of organic food are ready to offer tastings and to try all sorts of products. The standt of books, journals and cultural publications were the main points of interest in addition to producers of apparel and textiles. A small series of pictures documenting the event is available on my photo album > Sana 2007

As promised Miss Vanilla was granted and I was able to win a photo!

Ls Studiosfree Images

cream with capers and black olives



















I read the recipe Yari on "Wooden Spoon " and I was too intrigued to season the sauce its bigoli I prerparato a raw food version without tofu zucchini based marinades, olives and capers, was a success! Delicious vegetables to add flavor but not really appreciated by the family raw foodists on pasta, potatoes and toasted croutons. I accidentally discovered the black sesame which is sold in stores bio in the line of macrobiotic products, has not suffered high temperatures and tastes more strongly with sesame clear. According to several sources have an exceptional amount of nutrients such as amino acids, calcium, magnesium, zinc, iron, selenium, vitamin A, vitamin B complex and lecithin. For this recipe I'll use just what you need to give a different flavor that contrasts with the flavor of capers and olives, a few seeds are more than enough.

- zucchini 1 small / medium
- 30 capers desalted about
- about 30 olives in brine (salt water)
- 1 tablespoon sunflower
- 1 tsp of black sesame seeds

- a pinch of salt aromatic

- a pinch of thyme

- taina or wheat germ to thicken (optional)

Roughly cut the zucchini and sprinkle with salt, wait 10 min in way to spend a bit ' water and remove the excess salt. Place all ingredients in a bowl and mix well with mixer until creamy smooth and homogeneous. Keep aside a little bit of sesame seeds for garnish. If the cream is too runny you can add wheat germ or taina and mix well. Serve with vegetables, and grains to season shoots.

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Panmolle and nostalgia














My childhood is full of flavors of Tuscany, I spent summer holidays in an old house in rural Mugello . The village, if you can call and cow near the town of Borgo San Lorenzo in the province of Florence and sooner or later I will return to this place that has become a distant memory. By the time the house was no longer available and the habits of the family have adapted to the hot summer days with sadness dela Milan depopulated.
This traditional dish was often prepared by my grandfather, who recovered the delicious Tuscan stale bread bought from the local baker. A bread crumb almost no salt-rich powder that easily accompanies all very tasty dishes of Tuscan cuisine. Taste again, this dish was a return to these tastes and those carefree afternoons spent fishing on the river and hanging out with the usual companies.

There are many versions, the best known are the panzanella with anchovies in Lazio and Tuscany panmolle flavored with capers and pepper. I allowed myself to make a small variation on the theme of Tuscan bread using whole leavened with sourdough, rustic and very fragrant. The preparation is simple and allows us to recover leftover bread and vegetables in the pantry, good for a frugal lunch or a snack, my grandfather said that even in the morning he used to have breakfast with freshly picked orchard panmolle and onions ...

Serves 4:
- 300/400g of bread (preferably stale)
- 4 ripe tomatoes
- 3 medium cucumbers
- 1 large red onion, and very sweet
- 20/30 fresh basil leaves
- 15 capers
- salt to taste (more salt, aromatic salad)
- pepper to taste (optional)
- 5 tablespoons extra virgin olive oil ( essential that both Tuscan)
- 4 tablespoons of apple cider vinegar

Soak the stale bread with water in a container and let it rest for 15min, in the meantime, finely chop the vegetables. Gently squeeze the bread, add the vegetables, capers and basil in hand. Season with plenty of olive oil, salt and vinegar, for those who want a sprinkling of black pepper. Refrigerate for another 15min and serve cold. Nothing more tasty!

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Scherzo coffee
















How do I use in many Italian homes after lunch - Here is your coffee! - I told my dad that does not hesitate to sip and you realize that coffee smiling did something wrong, it is solid!
We can call a joke dessert ... Dedicated to all fans of jelly like me who enjoy giving new shapes and flavors in this unusual food. I know that coffee is a drink to avoid or at least minimize, but in this case we can use instant coffee barley or other grains (even these are to be used occasionally as a result of roasting and refining).

-500ml of coffee, cereal
-5 tablespoons of maple syrup
-2 teaspoons of agar agar

Prepare gelatin is as easy as making coffee cereal (Instant or traditional) add 4 -5 tablespoons of maple syrup, about 2 teaspoons of agar agar powder for every 500ml of liquid and bring to a boil for 2 min. Pour into the cups and wait at least 2 hours to cool completely. Serve with a spoon as the traditional coffee and watch the reactions ...

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Blog Day - August 31st 2007



Here are 5 blogs that point out for the occasion:

Miss Vanilla
A blog for all those who are looking for an example to start a diet that follows the real requiring regular body and helps to think in a more lucid and aware. The man is fruitarian, this is the beginning!

Loman.it
A year away from my blog last reporting day, the blog of Greenkey was renewed in every aspect, has maintained an amazing variety of topics and always consistent with detachment nice irony. Web, current affairs, news from companies and real life examples of everything in a form attractive and easy to use.

Vera's blog
A point of reference for all the vegans and the most ardent environmentalists. You will find everything to limit the impact of environmental wastes and the use of products natural for different uses. Always new vegan recipes from bloggers contributing to more updates.

The wooden spoon
This little blog macrobiotic experience has grown a lot recently and I must admit that the proposed culinary ideas are always original and accessible to all. Recommended for the wide availability of Yari always ready to give advice and answer any questions about the great recipe fruit opportunities experienced firsthand.

Tabatuga
A very personal blog with no pretensions to help you find ideas for a more traditional kitchen and as a diary offers us fun and experiences that help reflection. Also recommended for pet lovers who will find a new contact for advice and exchange.

http://technorati.com/tag/BlogDay2007
http://www.blogday.org

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Dessert Salad kamut




















After a vacation in Greece, I felt the need to spentolare some twenty days without a shadow of a cooked dish and even a little prepared, just fruit and little variety of vegetables. Physical fitness has always been great beyond expectations, but the monotony of food began to get bored, I always used to prepare new recipes, in particular, raw food on site but I was lucky to find zucchini and fresh tomatoes ...

To gratify the other family I made this pudding (macrobiotic) with kamut flakes that were left in the pantry. Using rice milk or oat It need not add sweeteners, maple syrup, however, can enrich the flavor and make it more pleasing to the sweet zuccherodipendenti ... I have several in my house! It 's a light dessert and also using the agar agar gel has the consistency with starch in cereals. You can use different types of flakes, oats with those of you a good result but the texture will be more sticky.

For 4 puddings:
- 500-600 ml of rice milk or oat
- 200g kamut flakes (or other cereal)
- 1-2 tablespoons of syrup ' Maple
- 2 teaspoons of agar agar powder
- 15 cashew nuts (very good with almonds)
- 1 / 2 teaspoon vanilla powder
- if you like cinnamon

Pour the beverage of rice in a saucepan with all the trimmings kamut, bring to boil and then mix with an immersion blender. Add vanilla, maple syrup and finely chopped nuts previously. Pour the agar agar dissolved in a little rice milk and continue the hotplate for 2-3 min. Pour into bowls and let cool. On this occasion, I have kept aside some bows that I put on the bottom of the bowls and I flavored to taste for each diner, anise, caramel, cinnamon ... other ideas for you!

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Kalymnos

I returned from a long holiday in Kalymnos, the island of fishermen and sponge free climber! Extraordinary experience that led me into a different dimension, the rhythms of life, sights, smells and tastes different this arid land capable of giving very strong emotions! I spent the last 20 days Masouri, a small seaside village where climbers from all over the world meet and organize their vacation on the "rock". The climbing here is amazing, the shape of the rock makes fun to climb the walls every day and it was hard to walk away from the cliff. I have never climbed much and in this reality full of feelings I never tired very easily and recuperate.

The products offered by this arid land are not many but to my great joy the fruit is not lacking in the small supermarket and local vegetables are very good, not to mention the feast of sweet figs along the way I did.
Here is my usual evening meal, cucumbers Greeks "oversize" clear marinated zucchini with the typical mix of herbs for Greek salad (oregano, thyme, garlic and dry mint) red onions, vine tomatoes and olives, the inevitable "Kalamata". Once I tasted the typical local compact and very creamy yogurt good but drink in moderation, is very substantial and long enough to digest ... in any case, even a vegan can make an exception to the rule if you visit Greece!

We present this image that now I still arouses strong emotions!

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shoots at will

There are several ways to produce shoots in the home: Most common are the cans with the cap mesh, stackable discs of different materials, containers and even a simple terra cotta tray enough to see many seeds germinate. I found on the web also sprouted modern electronic dealing illuminate and maintain proper humidity but a few months ago I discovered the hot water ... With the cheapest systems often do not can never produce good quantities of buds, if you have too many seeds is likely present in this period of summer heat or a marciscenza molds that prevent germination.

Browsing the web I found this system to "bag" (called sprouting bags) easy with which it is possible to have large quantities of sprouts of any kind. Even the largest seeds and are difficult to germinate and will have no problems getting prosperous crops with little attention. It 'just soak the seeds in water for five minutes, depending on the variety, usually ranges from 2 to 24 hours, put them in these bags and rinse each 8 12 hours. In a short time you will have good and rich to taste buds on their own or with raw vegetables. The shoots of cereals are also excellent for raw food granola with the addition of dried fruit and oily. The bags have a fabric similar to gauze that is very resistant to quickly drain excess water, they are usually made of natural materials such as linen or plastic that prevents mold growth. I ordered these bags via the Web, in Italy I could not find the dealers and it seems that this simple system is not well understood.

shoots I prefer are those of hemp, oats, buckwheat, quinoa all very quick to prepare after only one day to just soak the quinoa and 3 for oats, it's amazing see grow visibly seeds thanks to the summer heat that makes the fastest growth. The nutritive properties of plants are exceptional, are the most vital plant food that we have to enrich and make nice food. With a few buds have very large quantities of all types of vitamins and essential amino acids immediately available and comparable. I add in schiscetta good amount of raw vegetables to bring to the office and are always crisp and fresh! Back from holiday longed to write a post about only the characteristics of different varieties of sprouts that we can have at home with this simple system.

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Lineup carrot raw food



















The combinations are endless to be tested, a little inspiration enough to entertain the eye and the palate. The avocado is a fruit that I discovered quite recently and although it was love at first taste, I never took the opportunity to combine it with some jelly. With the avocado to be patient, it is almost always sold very hard and often I do not expect mature not resist the temptation! There are several varieties and personally the most widely preferred by slightly elongated pear shape, is one of the few futti fresh with a considerable amount of fat and little sugar, and has a flavor reminiscent of ripe walnuts and pine nuts and melts in the mouth nicely. Just cut it is always advisable to sprinkle with lemon juice because it oxidizes and loses much velocemmente that beautiful pastel yellow color - green.

delicate flavor goes well with sweet and savory foods, gelatin presented here is of carrots and maple syrup, a sweet very nice not too sweet after a meal.

- 5 carrots

- 200ml of water (or soymilk)

- 100ml of maple syrup grade C

- 2 teaspoons of agar agar powder

Mix the carrots with a little water (flavored with more soy milk) to dilute and maple syrup .

The gelatin pepara as usual dissolving the agar agar in a part of the carrot puree, bring to boil for a few minutes, stir well to cold uncooked shake and strain into a container to give the preferred form. Let cool and cut as the inspiration suggests!

Denise Milani Fotos Nuevas

Often my friends and patrons of the gym are very surprised when I say that you have excluded from my diet any product animal and more over the past 10 months, I gradually reduced the cooked food while maintaining my training. In addition to not lose muscle mass, I realized that lately I can prolong workouts without feeling particularly fatigue and I have not had periods of fatigue faster recovery. Many say they could not live without eating meat, the cliché is that in addition to forgo a pleasure and would do violence to themselves after all animal proteins are essential. The system we live in of course leads to the consumption and everything is designed to promote the generation, if we all convertissimo eating only plant products and certainly we would have an economic crisis in a country like ours, famous for its gastronomy.
Questions pressing always say that man has not evolved to eat meat and animal products, all say that man is omnivorous but this is just an adaptation of the body in the long run it will acknowledge the symptoms. I am sure that many foods that are addictive after a period withdrawal will have no appeal, if a food is harmful to our body detox will reject it.


-So what you eat every day? No cook and no animal products?
-Well! Surely I have a more diverse supply of media and the amount of plant products available is huge! Fruits and vegetables of any kind, sprouts, oil seeds, dried fruits, fermented products, and even algae. It seems a little but there are many possibilities, the choice is not missing!

Here is an example of a dish varied, colorful and tasty, especially in this period African temperatures, nothing to cook and full of all the nutrients needed for our body. A plate of fresh seasonal vegetables such as cucumbers, tomatoes, peppers and a little red onion made to stand for 15 min sprinkled with a pinch of salt to dry and tasteless. Oats and quinoa sprouts rich in essential amino acids available (in a future post I will show how easily germinate) and above all my zucchini pesto with pine nuts and basil. If you want to make the dish even more rich add cubes of ripe avocado and seasoned with oregano, after a dish so you have satisfied the taste buds and you can not ask for more!

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Mixed Vegetables Apple melon dessert spoon



















This morning we have already arrived in Milan at 30 ° C, days will surely follow very similar even without the confirmation of the weather! To enjoy a dinner of fresh vegetables we can try to blend the favorite seasonal ingredients and season with aromatic herbs, you can get past the cold which can introduce very tasty meal or decorate salads with the addition of seeds oil become more dense and truly complete! To bring this delicacy to those who turn their nose to the scents is useful to present health-conscious in an attractive to intrigue the eye before the palate! My spoon the vegetables have been tested and highly valued for the fresh taste and the right consistency, whisking often, in fact too watery vegetables you get a little pulpy juice consisting of more suitable to be sipped. Basically I used zucchini and very hard-boiled ox heart tomatoes tasty but not too ripe, a little sunflower seed puree for red, pumpkin seeds and avocado green that have thickened to the right place. If you want to propose a more tasty and suitable for seasoning you can add a few teaspoon of tahini (it's hard though to find a really raw sesame cream) that surely will thicken suddenly all over.

Cream Green
- 1 tablespoon lemon juice
- 3 zucchini
- 50g fresh basil, the more you put it!
- 1 / 2 teaspoon oregano pizza
- 1 / 2 teaspoon of nori seaweed
powder - 1 / 2 avocado
- 2 tablespoons roasted pumpkin seeds (seeds Board pumpkin salad dressing not those of the classic pumpkin nostrana)
- 1 / 2 teaspoon salt
aromatic - a bit of a teaspoon of cumin powder

Cream Red
- 1 tablespoon lemon juice
- 2 ox heart tomatoes big and not too ripe > image
- 1 sweet red onion vinaigrette (the onions are also excellent)
- 1 / 2 red pepper
- a bit of a spoon of chili powder
- 3 tablespoons sunflower
- 1 / 2 teaspoon salt aromatic

Whisk together all ingredients adding in the order listed above, it is important to achieve a smooth and homogeneous cream to enrich to taste with chopped vegetables or avocado. Serve immediately in bowls or glasses and not too wide, the exposure to air oxidation of the ingredients is altering the brightly colored vegetables. The lemon helps to enrich the flavor but also to better preserve the ingredients, if there's advice to keep in the refrigerator and consume in a day.

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One of the fruits that most recalls the idea of \u200b\u200bsummer is definitely the melon, refreshing, fresh from winning and color always lively. I thought to combine well with the melon of the apple to improve consistency. Usually blending the melon juice you get a very fluid and inconsistent, with less water by adding other fruits such as bananas or apples flour is almost always get a good result. A bit of agar agar and we will have a mousse that melts in your mouth pleasantly refreshing taste buds and no overhead at all digestion. You can pick any number in shaping the dessert with the addition of agar agar manage to slice the fruit smoothie and offer it in the most unusual.



3 servings - 1 / 2 ripe melon (in this case, a melon)
- a golden apple and sweet powder
- 1 / 2 banana
- 2 teaspoons abundant agar agar powder
- leaves mint to decorate

Mix all fruits together, take 1 / 3 and gradually dissolve the agar agar. Boil for 3 minutes, stirring well and avoiding lumps. Add the cold part of the shake and let stand for 1.5 to 2 hours in the molds or bowls. Wait for it to congeal and serve in slices alternating with fruit as desired.

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weeds and seitan kamut



















I asked my mom what gift you would receive for his birthday and without hesitation asked me to prepare the family dinner to celebrate the event. In my home kitchen is not always considered, only my mother with her health-conscious trends and tastes more open appreciate preparations with unusual ingredients, but always simple and frugal. The weeds and wild rice has always been one of the favorite ingredients from my mother and for the main course I immediately thought of a nice summer recipe for the other family. In order not to disappoint my brother I improvised a cous cous easy to propose as an alternative to the more refined taste weeds.

For 3 large tomatoes:

- 3
large round tomatoes - 200g of weeds or wild rice Canadian
- 100g seitan of wheat or kamut marinated in tamari
- 1 / 2 shallot
-
50g pine nuts - 3 tablespoons mirin
- 1 tablespoon tamari
- 5
parsley leaves - 3 tablespoons olive oil extra
- 1 / 2 teaspoon masala for vegetables

Cook weeds in water for 40 to 50 min separate sauté the seitan with the shallot, the mirin and tamari . Cooked the weeds, remove water excess and place in pan, mix well and finish cooking, add the pine nuts, olive oil and parsley and turn off the heat. Cut off the top of the tomatoes and drain, steam or blanch quickly in a little salted water and let cool. Fill the tomatoes with the weeds and maybe season with masala curry.

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sorbet and banana Raspberry cream cake




















My colleague Susan recently asked me to propose a recipe for a sorbet Very light and tasty, great breakfast or perfect as the conclusion of a meal just prepared. All you need is a freezer to store for a few hours of fresh fruit and a blender is powerful enough. I tried different combinations with fruit and now you have to settle for this version of the color so much fun. The banana lends itself thanks to the creamy texture that is achieved by blending, it is necessary that the fruit is usually ripe and sweet. I always recommend to use 3 / 4 a very sweet fruit and the remaining fruit tart, personally I always add 1 tablespoon of lemon juice per serving, which enhances the flavor and makes it very refreshing.

For three sorbets:

- 3 large ripe bananas (yellow skin dark)
- 100g raspberries (blackberries are also excellent)
- 3 tablespoons lemon juice
- 50ml of sparkling mineral water


Cut the bananas into thin rounds above a flat plate (it will be easier to remove the frozen slices) for storing in the freezer better if covered with aluminum foil. Wait at least 3 hours until the bananas are completely frozen. Pour sparkling water, lemon juice, raspberries and frozen banana in a blender, run until you get a smooth cream and serve immediately in bowls. Council to prepare at the time because it keeps for a while the creamy texture. Although will be difficult to advance and avoid storing it in the freezer to freeze a block becomes more like a frozen popsicle!

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miles



















Cream of miles to end an evening home, comforted by the spirit and served cold gently refreshes the palate this summer . Dessert of unpretentious but always appreciated for its round taste and light texture and creamy. The recipe is very similar to pudding miles but in this case you can not add the agar agar and have a thick cream that you can taste the spoon. The mile is one of the most digestible cereal and appreciated by people who have stomach problems, relaxes and conquer even the most appetite. Normally the extra mile grains are easily overcook and become quite sticky, hard to use in recipes appealing. In this way, well homogenized and appreciates the aesthetics of the dish makes money.

3-4 servings 1 hour + 2 hours to cool down

- 250g miles
- 500ml of soy milk or rice milk (rice milk is sweeter)
- 100g cream with nuts (hazelnuts as an alternative chopped fine)
- 100ml of maple syrup
- 50 g of hazelnuts
- the tip of a teaspoon of cinnamon powder or cocoa powder if you prefer
- 1 / 2 teaspoon of agar agar powder (for a thicker cream)

Bake for 40 minutes in the mile of rice or soy milk and add at least 250ml of water, stir well during cooking and add water if the miles were to absorb all the liquid. Remove the pan from the heat and go well with an immersion blender until you get past a very smooth with no lumps, add the maple syrup, cream and hazelnuts, cinnamon and put everything on the stove and boil for 4-5 min, add rice milk or warm water if the mixture is too thick and difficult to lavorare.Versare in bowls and let it cool. Above all, the grain with nuts and refrigerate at least 30min before serving.

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Cucumber and wakame

This salad is an incredible source of nutrients and minerals to help profits in periods when the heat is more annoying. Most mineral supplements are useless or harmful, the companies advertise these products as remedies for exhaustion and fatigue, are really only foreign substances that the body must eliminate. Diet that includes fruits and vegetables is more than enough, plums, grapes, kiwis and bananas for example are a good source of potassium in fruit. Large quantities of minerals are also found in oilseeds such as pine nuts, fresh walnuts and almonds. Algae and tomatoes are rich in minerals and served with a salad like this hulled hemp seeds is a real bomb in nutrients!

And 'one of my many impromptu salads in 10 minutes, I used what came to hand. Tomatoes, zucchini, cucumbers, carrots, wakame seaweed and olive oil for extra flavor, hemp seeds and a little lemon juice. The algae must be soaked for at least 30 minutes and should marinate a few hours in soy sauce and vinegar, I usually prepare a good amount and preservation in the refrigerator for qulache day, the algae as they soften and eventually guadagnado an exceptional flavor. The ideal would be to cut the vegetables evenly and sprinkle with salt to soften zucchini and carrots. After 10 min, remove excess water and seasoned as most pleases with oil and some oil seed, a splash of unpasteurized apple cider vinegar or lemon flavor complement. Oregano is a must!