Tag Archives: vegitarian recipes

Strozzapreti Senza Glutine al Pesto di Semi di Zucca

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The number of people intolerant to gluten is increasing each year about 20%. These Strozzapreti Farabella are produced with corn flour, rice flour and cornstarch, then suitable for celiacs.
pesto di semi di zucca

Ingredients for 4 people:
320 g strozzapeti gluten Farabella
100 g pumpkin seeds Melandri Gaudenzio
32 beautiful basil leaves
a clove of garlic (optional)
extra virgin olive oil
40 g parmesan cheese

Prepare the pesto as in recipes Cod to Pestacchio, (use pumpkin seeds instead of pistachios); Homemade with monkfish, green beans, potatoes and pesto (use pumpkin seeds instead of pine nuts). The garlic is optional and if you decide to use it should be peeled and crushed in a mortar or blended well with the other ingredients. Add the parmesan pesto. Cook the pasta in boiling water (at least 3 liters per 500 g of pasta) salt (5 g of salt per liter). After 6 minutes of cooking, turn off the heat and let it finish cooking by covering the pan. Drain the pasta and dress with the pesto.

Dry the fruit

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Dry the fruit is an interesting technique to preserve it for longer.

pera essiccata

Ingredients:
4 pears big and hard
50g powdered sugar
Preparation.
Peel the pears and cut into regular slices thickness of about 4 mm.
Lay them in trays dryer. Using a fine sieve cover the pears with a thin layer of powdered sugar.
Put to dry at 40° C for 12-24 hours, the time depends on the thickness and initial consistency of the pear.
With higher temperatures speed up the drying process, but you lose the nutritional properties of the fruit.
This procedure is also valid for other types of fruit such as apples, citrus fruits, …. important that they are not a variety too rich in water .
Another way, also used for the industrial production is to put the fruit, after having cut it, in a solution of water and ascorbic acid (15/20 g per liter of water) for 5 minutes, then drain, dry and place to dry.

Noi usiamo questo:

Matteo Casadio’s Energy Bar

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Today I wanted to try to make healthy homemade  Energy Bars. I  concentrated on combining  superfruits and other ingredients with excellent healing properties. The result is a tasty, easy and quick treat.

barretta-energetica

Ingredients for 18 bars :
200 g oatmeal
100 g shelled almonds
70 g dried cranberries
80 g shelled walnuts
50 g pitted dates
50 g flaxseed ( Melandri Guerzoni )
30 g raisins Zibibbo ( Bonomo & Giglio )
100 g of the highest quality goji berries ( Discount Coupon )
50 ml Maqui juice ( Discount Coupon )
30 g gelatin Zibibbo ( Bonomo & Giglio )
100 g of peanut butter
100 g maple syrup (Fabbri )
35 g coconut oil
In a bowl combine coconut oil, maple syrup, peanut butter, and  Zibibbo gelatin. Stir until the ingredients are well mixed .

Add oatmeal, almonds, dried cranberries, walnuts, dates , raisins, goji berries , crushed flax seeds,  and Maqui juice.
Mix well and pour the mixture into a rectangular pan 24 cm x1 8 cm x 2.5 cm lined with baking paper.
Press down firmly until level . Place in refrigerator for at least 2 hours.
Empty the mold on top of a cutting board and with a sharp knife cut into 8 cm x 3 cm  rectangles.
Place bars ontop of eachother separated by wax paper and store in the refrigerator.

These bars can be made at home in a short amount of time.  The ingredients such as dried fruit can be changed to your taste.

More energy bar variations to come!

Stay tuned!

Cabbage, Potato, and Black Garbanzo Bean Soup

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A great recipe for healthy eating and to prepare ourself for the cold nights ahead: Cabbage, Potato, and Black Garbanzo Bean Soup!

minestra di verza

Ingredients for 4 people:
500 g cabbage
500 g potatoes
200 g black garbanzo bean
celery
1/2 onion
extra virgin olive oil
4 slices whole wheat bread
salt
pepper

First, put the  black garbanzo bean in a large bowl with cold water and bicarbonate (3 g per liter) and leave for at least 12 hours. Rinse and put them  in a pot with water and cook slowly until they are tender.

In another pot , put the thinly sliced ​​onion and brown it with a little oil.
Add the cabbage and celery cut into small pieces and then dried for a few minutes on medium-low heat .
Add vegetable broth or water ,  black garbanzo bean,  and peeled  potatoes cut into cubes and salt.

Bring to a boil , adding more broth or water if necessary : it will not be too tight , since then the bread will absorb the liquid.
Adjust salt.
In a pan put a little olive oil and toast on both sides 4 slices of bread.
Place a slice of bread in the center of each bowl and pour a nice ladle of soup. Complete with olive oil , and freshly ground black pepper.

Guacamole

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Guacamole is a sauce of Mexican origin.
Main ingredient is the avocado.

avocado
ingredients:
1 ripe avocado
1/2 fresh onion Tropea
1/2 tomato red hard
50 ml extra virgin olive oil
juice of half a lime
a few leaves of fresh corriandolo
salt and pepper to taste
preparation:
Finely chop the onion.
Blanch the tomatoes for 10 seconds, peel it, remove the seeds and cut into small cubes regularly.
Cut the avocado in half by turning the knife around the pit.

guacamole
Remove the pit and with a spoon remove the pulp.
Mash the pulp with a fork until you get a creamy consistency.
Add remaining ingredients, mix and store in a tightly closed container in the refrigerator to avoid possible oxidation.

Torta di mele e yogurt

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Questa torta l’abbiamo mangiata a casa di Mauro e Mayte pochi giorni fa. Senza burro, poco zucchero,….ottima e sana,… provare per credere! torta mele

Ingredienti:
250 g farina di kamut
150 g zucchero
125 g yogurt
3 uova 3 mele golden
1/2 bustina di lievito
limone
vanillina
un pizzico di sale
poco zucchero a velo

In una bowl mescolare uova, yogurt e zucchero. Aggiungere la farina, il lievito setacciato, la scorza del limone grattugiata, la vanillina e un pizzico di sale. Versare il composto in una tortiera a cerniera dal diametro di 28 cm, imburrata e infarinata. Pelare le mele e tagliarle a fettine sottile e infilarle nell’impasto. Spolverare con un po di zucchero semolato. Cuocere in forno già riscaldato a temperatura di 180° C per 55 minuti circa. Lasciare raffreddare, spolverare con zucchero a velo e servire!