Archive | July, 2015

Autumn Salad with Chestnuts in Summer? Why not!

12 Jul

Yesterday I received my monthly Vegan Tuck Box and I found chestnuts…
Premise that chestnuts do not contain gluten and are therefore consumables from all the people affected by celiac disease.
The chestnut is very digestible and, thanks to its properties, is recommended in cases of anemia and loss of appetite; thanks to the abundant presence of fibers chestnuts are very useful for the functionality of the intestine. By virtue of the presence of folic acid chestnut is also recommended in cases of pregnancy as the latter is able to prevent the onset of some malformations in the fetus. Being rich in minerals chestnuts have properties suitable for those suffering from chronic fatigue, for those who must regain his strength after the flu and for children and the elderly; potassium is useful to strengthen the muscles, phosphorus collaborated in the formation of the nervous tissue, sulfur is an antiseptic and disinfectant, sodium is useful to digestion, magnesium acts on nerve regeneration.

The presence of vitamin B and phosphorus in chestnuts have properties that contribute to the maintenance of nervous balance and, thanks to the presence of sugars, chestnuts can constitute an alternative food for children allergic to milk.
More info on this site.

chestnuts salad
This simple but interesting salad is great also in summer.
The dish is simple to prepare, it is healthy, delicious and you can find almost all the ingredients in your garden – if you have any. The rest of ingredients you can find in nearby forest, so this is another positive side of this dish – a lovely walk to nature. This salad is perfect for fall. And it’s perfect for a quick lunch or light dinner.


10 chestnuts
a bowl of lettuce (endive, lamb’s lettuce, rocket salad)
2 carrot
1 Tbsp. apple cider vinegar
1 Tbsp. extra virgin olive oil
a pinch of pink Hymalaya salt
a pinch of black pepper


First you have to roast chestnuts. Heat the oven to 200 degrees. Meanwhile cut the large X on a flat side of every chestnut. Put it in preheated oven for about 20 minutes. When chestnuts are roasted wait for a minute or two and peel them.

Clean the lettuce and put it in a bowl or a larger dish. Grate the carrot and add it to your salad. (Carrot is great with chestnut, because they both have slightly sweet taste). Prepare the dressing: mix vinegar, oil, salt, pepper. Pour over the salad. Finally add the peeled chestnuts and salad is ready.

Enjoy a healthy meal!


Summer Pasta

2 Jul

Hi Folks,
everything it’s gonna be ok? I hope so…. This day in Italy the weather was terrible hot..and sometimes when temperature go high my stomach does not feel hungry ….But it’s not right to starve your body, instead of eat something news and fresh. According to this, few days ago, I tried to prepare something news for lunch, something with few ingredients and easy to prepare…and the result was this: Summer Pasta!
summer pasta
160 g. whole grain pasta (fusilli)
5 slice of grilled eggplant
5/6 cherry tomato
2 tbsp olive oil
nutritional yeast

Bring a large pan of salted water to the boil. Meanwhile, heat the olive oil in a large frying pan. Add the tomato and few eggplant’s slice, and cook on a low heat until golden. Remove from the heat. Add the pasta to the water and cook following pack instructions Once cooked, drain and tip into the pan. Add nutritional yeast.

I used whole grain pasta because I recently read a lot of articles that promoted the use of whole grain pasta instead of simple grain pasta. Opting for whole wheat ensures the most nutritional benefits, including the bran and the germ’s vitamin E, antioxidants, protein, and healthy fats.

Several studies have shown that eating at least three servings of whole grains (a ½ cup of cooked whole wheat pasta counts as one serving) per day can reduce the risk of chronic health conditions like cardiovascular disease, type II diabetes, cancer, and digestive issues (though, of course, these benefits can only be reaped by those without an allergy or intolerance to wheat).

I also prepared Summer Seitansummer seitan
Nutritionally, seitan is a powerhouse. In both quantity and quality, the protein in seitan is similar to that in beef. Sirloin steak and seitan both supply approximately 16 grams of protein per 100-gram (3.5 once) serving, or about 25 percent of the U.S. Reference Daily Intake. This is twice as much as an equal amount of tofu and 40% more than is supplied by two medium eggs. Although unseasoned seitan, raw wheat gluten, is low in one essential amino acid, lysine, this is easily offset by cooking it in soy sauce-seasoned broth, or by combining or serving it with lysine-rich foods such as beans. And while the 3.5-ounce sirloin comes with 11.5 grams of saturated fat, 58 milligrams of cholesterol, and nearly 300 calories, seitan contains no saturated fat or cholesterol, and only 120 calories per 3.5-ounce serving. For more information read this article.


14 to 16 ounces seitan prepared
2 tbsp olive oil
2 tbsp of soy sauce
1 slice of tomato
1 small onion, quartered and thinly sliced
3 carrots sliced
2 teaspoons of curry

Cut the seitan into bite-sized strips. Slowly heat half the oil and half the soy sauce slowly in a stir-fry pan. Add the seitan, stir quickly to coat, and turn the heat up to medium-high. Stir-fry until lightly browned on most sides, then transfer to a plate until needed.

Heat the remaining oil in the same pan. Add the carrots and the slice of tomato cook on a low heat until golden. Remove from the heat and add some curry

Serve this dishes with some fresh juice or lemon water


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