A vegan & gluten-free super quick but comforting recipe ready in less than 10 min! Pestos are are really easy to make and a great way to use up your leftovers. There is no need to buy the shop made ones that are going to […]
Tag: dairy free
There is nothing more sexy than chocolate, and when Valentine comes I love the idea of making some chocolates myself. These raw chocolate & goji berries heart are brimming with health benefits and perfect for sweet Valentine surprise. Both raw chocolate and goji berries are […]
Just in time for your New Year detox, here is a NO cook salmon rainbow salad ready for those days when you have no time. but want to stock up on nutrients. Ready in 5 min.
Ready in 5 min
Ingredients (serves 2)
- 2 fillet of ready made chili salmon
- 1 ready to eat beetroots packet
- 1 packet of super-greens salad (baby kale, baby spinach, baby chard)
- 8-10 heritage cherry tomatoes
- 1 small red onion
- 2-3 basil leaves (optional)
- Extra-virgin olive oil
- a dash of clementine juice (optional)
Simply place the salad leaves, the cherry tomatoes cut in half, the beetroots drained and cut in chunks, the basil leaves and the onion finely sliced. Add the salmon and season with a sprinkle of olive oil and a dash of clementine juice. Fantastic!
A very much needed liver friendly post- Christmas salad. Green leaves that are part of the Brassica family like rocket mizuna, mustard greens, are rich in indoles which are believed to help the liver in the detoxification process. Raw red cabbage and radish (two vegetables […]
This delicious gluten-free and dairy-free chocolate pancakes are perfect for a special breakfast or for moments when you need a special sweet treat. Easy to make a perfect with a drizzle of maple syrup and some strawberries. Ready in 10 min Ingredients 2 medium eggs […]
Since the start of this blog I have been fascinated more and more by the Middle Eastern cuisine. Similar in a way to the Italian one, mostly for its use of olive oil and fresh vegetables, it create complexity with the use of intriguing spices and contrasting flavors.
This recipe is vaguely inspired by the Persian cuisine, by the use of pomegranate, and orange. The quinoa, is flavored with both saffron and turmeric, and presents a very fresh and light taste, thanks to the citrus juice and the pomegranate.
Ideal as an accompaniment to meats like lamb, or vegetables like grilled asparagus, this is also lovely as a breakfast bowl.
Ready in 15 min
- a bowl of quinoa
- 1 orange
- 1 pomegranate
- a dash of saffron
- a dash of turmeric
- cumin seeds ( optional)
- Cook the quinoa according to the packet instruction, ( usually 2 parts of water for 1 part of quinoa), adding the saffron to the water, and the turmeric half way through.
- When ready, transfer in a bowl, add half of the orange juice, the pomegranate to taste and the remaining orange, peeled and cut in small chunks. Enjoy!
This is a staple of my witnter menu. Filling and comforting, this pasta dish is great to use up left over broccoli. I often have it on its own, combining it with a freshly squeezed orange or clementine juice, and some walnuts for extra proteins […]
A healthier take on the typical English breakfast, great for a weekend brunch. The bacon has been substituted with the yummy Serrano ham, and the eggs are accompanied by some deliciously green garlic and chili spinach. The idea is also not to fry, but gently […]
Lots of green and purple goodness and vegan proteins with this easy quinoa salad, great for a light lunch, side or healthy luchbox, and great for the whole family. Radish is great to help liver detox, green beans bring lots of fibers for gut health, whilst purple sprouts will provides folates and vitamin K. This dish will also provides all the essential aminoacids ( great for vegans), and some quantity of vitamin A, vitamins B, manganese, potassio and zinc.
Really easy and quick to make!
Ready in 10-12 min
Ingredients (3-4 people)
- a packet of purple broccoli
- a packet of fine green beans
- 10-12 cherry tomatoes
- 6-8 radishes
- 100 grams of quinoa
- 1 lime
- extra-virgin olive oil
- sea salt to taste
- Light steam the broccoli and green beans ( 4-5 min) so that they are still crunchy, wash and finely slice the radish and cut the cherry tomatoes in half and put in a salad bowl.
- Add the quinoa, cooked according to the packet instructions, the vegetable finely chopped, the juice of one lime and a bit of olive oil. Stir and serve!
Sometimes the best recipes are the ones that are not planned, but made out of convenience and lack of ingredients. I made this “quinotto” on a day that I was really craving something healthy but cooked, and I had nothing left in my cupboard apart […]
Roast chicken, is one of the easiest and straightfoward meals, but this versions has a healthier kick and a different flavour, but still very easy and relatively quick to make. I choose to use the tighs instead of a whole chicken, as they easier to […]
This is my to-go soup for the winter months, when colds and sore throats become a sad reality. Rich in soothing properties, it usually manages to help me decongest a runny nose and support my system when I am run down.
I find it perfect after a yoga class too, to add on to the detoxifying power of yoga. Here is a quick reminder of the healing properties of the herbs and spices presents in the soup.
Chili. Decongestant, anti-imflammatory
Ginger. Detoxifying, anti-imflammatory
Extra-virgin olive oil. Anti-inflammatory, anti-oxidants
Pumpkin seeds. Nutrients dense, vegetable proteins.
Looking for more healing foods for the winter? Head over to my blog to check out my latest post ” Chili, garlic & ginger kale” and subscribe to receive my next article on how to support your immune system during the winter.
Pumpkin & turmeric soup
A anti-oxidants & anti-inflammatory rich soup perfect for the winter months to stave off colds.
By: Claudia Armani
- A chunk of pumpkin
- 1 brown onion
- 2-3 garlic cloves
- a small piece of ginger
- a dash of tumeric
- a dash of cumin
- half of Kalo stock (organic)
- A sprinkle of extra-virgin olive oil
- Pumpkins seeds ( optional)
- Some fresh mild chilly for decoration (optional)
- Step 1 Remove the skin of the pumpkin and onion, wash, cut in big chunks and place in a pot with some water the stock cube,the garlic, ginger & cumin.Bring it to boil, then let it simmer.
- Step 2 After 15 min add the turmeric, When ready, blend and serve in a plate with a sprinkle of olive oil.
- Step 3 Add a little of mild chili at the end, after you have tasted the soup, to make sure that it’s not too hot already.
- Step 4 Add some pumpkins seeds and enjoy!
Looking for more healing recipes? Subscribe to my blog, to receive my next healing recipe straight in your inbox.==
A gluten-free and vegan autumnal recipe, delicious, super easy to make and ready in 15 minutes! It is perfect for those chilly nights in, when you want something comforting but don’t feel like cooking, and it is a great addition for dinner party, for those […]
A super delicious juice that will satisfy even those that are new to whole juicing thing. Pineapple, is not only juicy and delicious, but is brimming with nutrients and enzymes, whilst the rainbow chard is a great substitute for spinach and kale, and a super […]
When we reach the colder season it is natural to start craving warmer and more cooked meals. This turmeric chickpeas & kale stew is comforting enough but extremely easy and quick to make.
Rich in soothing spices, this stew is a perfect vegan meal choice for the autumn, or a tasty side dish for a small with fish fillet, like cod or smocked haddock.
Turmeric, garlic & chili with their anti-inflammatory & anti-bacterial properties are great to help you stave off the first seasonal colds.
Serves 2, prep time 15 min.
- 1/2 a packet of kale
- 1 can of chickpeas
- 1 tin of chopped tomatoes
- 3-4 garlic cloves
- a sprinkle of chili flakes
- a dash of turmeric
- a dash of sumac
- Extra-virgin olive oil
Peel the garlic a cut it in a 3-2 pieces, put it in a non stick pan with some olive oil and the chili flakes. let it warm up at low heat so not to burn the oil and release the flavor. Add the chopped tomatoes, a dash of turmeric and sumac. Let it simmer for 10 minutes. A this point add the drained chickpeas and continue to simmer.
In the meantime, wash the kale, and steam it for 4-5 min. Take it off the pan, roughly squeezed the water out and place them in a larger no stick pan with the garlic, chili and olive oil to wilt at low heat for 2 min. Add the chickpeas with the tomatoes sauce, stir, keep on cooking for a couple of minutes and serve!
A refreshing and easy low sugar green juice for the summer, great for a mild detox and rich in potassium, vitamins B, C and anti-inflammatory and low in sugar.
I made this recipe for lunch, with the little leftover vegetables that I had in the fridge. I was craving something zesty and fresh and this chili and lime “salsa” was absolutely perfect. The celery, cucumber, lime and chili are a perfect combination for a […]
I am always o the lookout for low sugar and possibly gluten free breakfast ideas, and if you read my “4 common mistakes healthy people do” you might know that many of the pre-prepared cereals or muesli option on the market, (yes even some of those yummy and super-expensive cereals that you can find in Wholefoods) do actually contain a lot of sugar.
This gluten-free nutrients -rich breakfast recipe, is perfect to use up any quinoa leftover, and it is a nice and delicious change for a lower sugar cereals alternative.
The turmeric is considered to have anti-inflammatory properties, while quinoa is gluten-free, contains a full spectrum of essential amino-acids, which is rare in the vegetables world, and it is considered a superfood due to its high content of vitamins and minerals.
Gluten-free quinoa porridge
A lovely gluten-free dairy-free breakfast recipe perfect to use up quinoa leftovers
By: Claudia Armani
- 2-3 tablespoon of coked quinoa
- 3-4 tablespoons of almond milk
- a handful of berries
- a dash of turmeric powder
- a dash of cinnamon
- Step 1 Simply put all the ingredients in a bowl, and enjoy !
Also for some healthy tips on how to easily lower the sugar content of your diet, and healthy breakfast tips, please check out our article 4 common mistakes healthy people do . For more info about the healthiest almond milk choices stay tuned for my next blog post “almond milk, my pick of the best”.
A summer variation on the classic Middle Eastern dish. Gluten-free and packed with deliciously healthy fresh vegetables, this quinoa tabbouleh recipe is perfect as an accompaniment of meats, ideal for a packed lunch, or great o its own as a starter or healthy snack. I […]
A lovely and extremely versatile recipe, that can be used in a number of different ways. It can be made in advance and frozen, making it even more convenient and a time saver. Delicious, rich in fibers and a nice variation from the usual side […]
This zaatar & turmeric rice recipe is super easy and quick to do. Gluten-free and full of Mediterranean flavors, this super easy & quick recipe is ideal as a base for lunch boxes and as a gluten-free alternative to cous-cous or for those days when you are really busy and need something to eat very quickly. Yummy!
Zataar & turmeric rice
This zaatar & turmeric rice recipe is super easy and quick to do. Gluten-free and full of Mediterranean flavors, this super easy & quick recipe is ideal as a base for lunch boxes and as an alternative to cous-cous.
By: Claudia Armani
- 1 cup of basmati rice
- a dash of zataar
- a dash of turmeric
- a dash of sumac
- a sprinkle of olive oil
- sea salt to taste
- Step 1 Simply place the rice in a small pan, with double amount of water and the spice.
- Step 2 Bring to boil then simmer, for 10 min, until the water is absorbed.
- Step 3 Serve a sprinkle of olive oil.
An homage to the English garden and weather, with this summer soup. It is super easy to do, perfect for the whole family. You can make it advance and freeze it and use it as a starter or main meal. It is packed with gut […]
I love this kale salad, for its stronger taste and unusual combination. Perfect with fish like sea bream or lean meat like turkey, it has purple, green and red leaves, for a greater variety of nutrients. Baby kale has a milder taste than the ordinary […]
This delicious sea-bream and Italian rainbow salad is really easy and quick to make. It is great to use up some cos, romaine and spinach leftovers, whilst the crunchiness of the Romano pepper make it more interesting and filling.
Rainbow salads, which means salads that brings together leaves and vegetable with different colors, are great as they provide different and often complementary nutrients and allow you to use up all of your veggie leftovers.
- 1 seabream fillet
- 1 small garlic clove
- 1 lemon slice
- a sprinkle of extra-virgin olive oil
For the salad
- 2-3 cos or romaine lettuce leaves
- 2-3 red radicchio leaves
- a handful of baby spinach
- half of a red romano pepper
For the vinaigrette
- a teaspoon of capers
- a pinch of dried oregano
- a pinch of sea salt
- extra virgin olive oil
- a dash of lemon juice
- a dash of balsamic
Simply sprinkle some olive oil in a non-stick pan with garlic and lemon, and pan fried the sea-bream fillet at medium heat.
In the meantime, prepare the salad with all the salad leaves and the romano pepper finely sliced. Prepare the vinaigrette, chopping the capers and adding some olive oil, oregano, a dash of lemon juice and balsamic. Let it settle for a few minutes, when sea-bream is ready, add it to the fish and salad alike. Enjoy with some ciabatta bread on a side!
A delicious and refreshing drink for the summer, full of goodness and easy to make. When talking about fruit juices I am always a bit concerned about the amount of sugar they contains. It is worth to say that fruit mostly contains fructose (the fruit […]
Today has been one of those days when the time flies, and as soon you have the time to look at your watch is already mid-afternoon. In the midst of a sugar dip I then decided to treat myself, and cooked some delicious gluten-free pancakes […]
An easy and gluten-free cous cous, made from millet, a not very well known grain (it is actually a grass seed). Similar to cous-cous and easy digestible, millet is great if accompanied by roasted vegetables and some grilled meat, perfect for luch boxes and as easy dinner for the whole family.
This one, is very simple and done with very easy to find ingredients, yet truly delicious. I felt full for the rest of the day, but at the same time light and full of energy.
- A packet of chicken fillets
- 100 grams of millet
- 4 medium cougette
- 2 gralic cloves
- some fresh thyme
- some chilly flakes
- extra virgin olive olive
- half a lemon
- sea salt to taste
Wash and slice the courgette, put them in a pan with the garlic, some chilly flakes and some olive oil. Let them pan fry at low/medium heat in order not to burn the oil, and adding a little water where necessary.
Cook the chicken fillets, in a pan with some olive oil, garlic, thyme and two slice of lemon. In the meantime cook the millet, as you would do for quinoa, using two parts of water per millet and adding a little turmeric and some fresh thyme.
When everything is ready, put together in a serving plate, adding a sprinkle of lemon juice. Dinner is ready! You an use the left over for a great lunch box.
A delicious and filling side salad, perfect with fish, or even on its own, for a light dinner or lunch if you have over indulged. Rocket (arugula), is one of the most nutritious green vegetables around, rich in folates, vitamin K, magnesium and iron and […]
Perfect for a meat-free lunchbox, ready in minutes and packed with vegetable proteins and nutrients. Don’t be put off by the long list of ingredients. Most of them are only spices that you can keep in your cupboard and use again to give flavor to […]
A seasonal, gluten-free unusual but super delicious salad, rich in nutrients and easy to make, great to use up all those quinoa leftovers! All in under 15 min….
Preparation time 12/15 min
- 30/40 grams of quinoa ( uncooked)
- 1 salmon fillet ( preferably organic)
- a handful of baby spinach leaves
- 4-6 strawberries
- 1 spring onion
- 1 garlic cloves
- 2 lemon slices
- a dash of fresh lemon juice (optional)
- a sprinkle of extra virgin olive oil
Place the quinoa in a pot with water to cook ( ratio are 1 part of quinoa + 2 parts of water) bring it to boil and then let it simmer until cooked. In the meantime cook the salmon fillet in a non-stick pan with a sprinkle of olive oil, the garlic and 1 slice of lemon.
While the salmon is cooking, prepare the spinach leaves cutting them in small strips, the strawberries cut in half of four according to big they are, and the spring onions, and place then in a bowl. Sprinkle them with a tiny amount of olive oil and let them rest for a minute so that the natural juices and flavor of the strawberries rub on each other.
When the quinoa is ready add to the mix of vegetables and place in a serving plate together with the salmon. Healthy and delicious!