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.

Creative Vf-0040 Vista

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.

Super-impose Billboards

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!

Paint Colors And Travertine

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 ...