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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!

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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.