Springtime is now here, and with the warm weather comes the need to detox from the heavier and mostly cooked winter meals and favor more raw and fresh ingredients. This is a simple and easy way to instantly add more nutrients and health benefits to […]
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 […]
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 […]
I love soups. They can be made in advance, frozen and they are a great and delicious way to keep weight under control and to cleanse our systems in a natural way. Luscious and green, this creamy soup is great for the summer too, helping […]
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 last minute vegan and gluten-free friends.
Polenta is gluten-free and can be ready in only few minutes ( if you use the brand that I recommend below) so it great to have in your kitchen cupboard. It is fancy enough to be used in more sophisticated recipes to impress your friends for dinner, but humble enough to used a substitute to mash potatoes, to accompany stews ad sauces.
Polenta is basically a type of corn flour, originally from northern Italy. The good point is that once cooked it really fills itself with water, meaning that you can to use a small quantity for single serving. The downside is though it has very little fibres and a higher GI ( similar to that of white potatoes).
Healthy tip. Make sure you add lots of vegetables or a proteins rich sauce to lower its sugar release. Eat in moderate quantities.
Polenta with mushrooms & crushed walnuts
A vegan, gluten-free, autumnal recipe, perfect for a comforting meal in or dinner party.
By: Claudia Armani
- Ingredients (serves two)
- 50 grams of ( precooked) polenta (Polenta valsugana)
- 1 packet of brown mushrooms
- 1/2 a carrot
- 2 garlic cloves
- 4 walnuts
- Extra-virgin olive oil-
- a bit of organic stock cube ( kalo)
- Step 1 Wash and slice the mushrooms, and place them in a small non-stick pan, with a little of olive oil and the garlic and carrot chopped up.
- Step 2 Let them cook adding a small amount of water and a tad of crumbled stock cube.
- Step 3 In the meantime cook the polenta according to the packet instructions. You will have to stir it continuously, but only for 3 minutes, so it is possible.
- Step 4 When the polenta is ready place it in a serving plate, add the mushrooms and crushed walnuts. Enjoy!
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 […]
A nice late summer soup, great for kids and grown ups alike. Perfect to use up all you veggies leftover and gently cleanse your body. Great as a healthy starter, or for a lighter dinner. _ Looking for other soup ideas? Check out my […]
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 dishes. Great with fish, as a starter or as an option for cold buffet.
Courgettes & pepper summer salad
An easy and convenient summer salad, rich in fibers and great as accompaniment to fish, as a starter or cold buffet.
By: Claudia Armani
- 2-3 courgettes
- 2 yellow peppers
- a bunch of fresh parsley
- 2 garlic cloves
- Extra-virgin olive oil
- A dash of balsamic
- Sea saltt to taste
- Step 1 Wash the vegetables. Cut the courgettes and the pepper, put them in a roasting tin with some olive oil, sea salt and 2 garlic cloves. let them roast in the oven for 25 min.
- Step 2 When they are ready let them cool down and place them in a bowl. Add the chopped parsley, sprinkly with olive oil, a dash of balsamic, a pinch of salt and serve. Yummy!
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 […]
A very tasty and speedy frittata, filling, and great to use up left overs. For this recipe I used a non-stick 20cm pan, ( I found an excellent one in Wilko), the doses are for one person as a main meal, or for two if this is just a starter. As a healthy tip, if you are having this as a main course, make sure that you are a nice salad on a side.
- 2 eggs
- 1 small potato ( lightly steamed)
- a handful of mixed rocket, spinach , watercress leaves or baby kale leaves
- 1 garlic clove
- extra-virgin olive oil
- sea salt to taste
Sprinkle some olive oil in a non stick pan, ad the garlic cut in two and the salad leaves. Let them cook at low/medium heat for a 2-3 minutes then add the potatoes rough sliced and chopped and let them release the flavors i the oil for other 3 minutes at low/medium heat. Stir often and the mixture dries too much add a teaspoon of water. In the meantime beat the eggs, and when the vegetables are ready, add the eggs. Lower the heat and let the frittata cook for a few minutes, then turn it on the other side. When ready serve with a salad on a side and half of sourdough mixed rye and wheat bread slice. Enjoy!
How to turn the frittata. This can be quite tricky for many people, and one of the reason why many people don’t cook frittata. My tip is to use a turner to detach the frittata from the pan and the use a use flat lid, like this one from Ikea, to slide the frittata on to, and easily move it back to pan to finish to cook the other side.
A very delicate, cleansing soup, great even for the summer months. The fennel seeds help to get rid of bloating, so this soup is great if you need to show off a flat tummy in summery clothes! If you have overindulged, maybe eaten too many […]
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 […]