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Summer Saturday

24 Jun

It’s official: it’s Summer Time…
Few days ago we celebrate the Summer Solstice… and in this period I like to do things to re-charge my mind (and also my body), the summer is notorious for slowing us down especially at work. It’s a great time to take advantage of the slow season and refuel our senses. To clear away the busy work and focus on tasks that will build us up and sharpen our skills, like listen podcast. Or it’s just the perfect time to revisit your goals. Time to check in on them. Evaluate your progress, re-examine and re-align to stay on track.
But it’s important to remember to have fun. We forget the most important ingredient of life is to always have fun. Take a craft class, go bike riding, or in my case going out for a run. Making time for joy clears your mind and energizes you so that when you return to work Monday (or to study) you are focused and replenished.
Indeed I started my Saturday morning with an early run (only six k but it’s ok) after that we decided to going out for random shopping… And because I’m a big fan of breakfast we went to a magic cafeteria named Le Maison des delices and we ordered soy Cappuccino grande and a slice of orange cake and just few biscuits.
The cake was terrific! I’ll link the recipe here
orange cake
After that we went to an huge stationary market, there I found new items to use with my Passion Planner and to study/ working (notice the summery pastel colors they are wonderful…)
In the afternoon we went out for a walk with Camilla and I baked a Wild Berries Crostata, is a free-form pie with the crust folded around the filling. You don’t need a special pie dish and it’s easy to made, let me know if you are interest and I’ll post the recipe.
wild berries
We finish the evening with an homemade happy hour with vegan bitter (alcohol free) and some rustic chips.
vegan bitter
If you want to prepare the chips at home I’ll suggest you this recipe by Olivia’s Cuisine.

The summer solstice is a time for strength and vitality for action and movement.
(Carole Carlton from Mrs Darley’s Pagan Whispers: A Celebration of Pagan Festivals, Sacred Days, Spirituality and Traditions of the Year).

Happy week end


Creamy Strawberry Smoothie

27 May

Hello Hello,

now  the June it’s coming why we don’t taste a little bit of summer time? Yes…. it’s time to make a deliciously creamy strawberry banana smoothie.
What you need its’ just 2-ingredients and this smoothie tastes like strawberry ice cream! Also it’s vegan, healthy and fabulous!smoothie

You will love this strawberry smoothie because  it is double-thick and refreshing

1 frozen banana
1 1/2 c frozen strawberries
1 – 1 1/2 c homemade almond milk

Combine all ingredients in a blender and blend until thick and smooth. I started with 1 cup of almond milk, and added an additional 1/2 c to get all the ingredients to come together. You may need more/less depending on your desired consistency!
Bonus tips: you can substitute the almond milk with coconut milk to have more thickness!

Enjoy it as a snack on a hot day, or have it for breakfast or as a post-workout meal. Naturally gluten-free, healthy and delicious!

Spice Peach Smoothie

6 May

Hi everyone,
today I want to share with you my favorite smoothie of the month. As you know I love all fruit, but juicy ripe peaches are one of my favourites.
peach smoothieThis Spice (Ginger) Peach Smoothie comes together with just four ingredients, five if you add a little maple syrup for extra sweetness.

Peach and ginger made a wonderful combination. The spice warmth of the ginger works perfectly with the sweetness of peach flavour: they create a naturally sweet and fresh smoothie at the same time.
When you drink this Ginger Peach Smoothie, you first get the sweet hit from the peach then the spice heat from the ginger: a perfect start to the day.

2 ripe juicy peaches , pits removed
1 medium frozen banana
¾ cup rice milk (or if you prefer sparkling water)
1 tablespoon of grated fresh ginger
1 tablespoon maple syrup (optional)

Add all of the ingredients to a blender.
Blend until smooth and taste.
Add more ginger if you want a little more spice and add the maple syrup if it isn’t quite sweet enough.
Blend again and put in a glass of your choice and serve.
Bonus tip: Add some chia seeds and goji berries
peach smoothie goji
Have a nice day…

Fruit Bruschetta

8 Apr

Good morning folks,
happy Sunday morning… I like so much on the week end getting up not so early (like a normally do!), dangling around home with my favorite cup of ginseng coffee, doing things in a very calm (and sometimes lazy) way!
coffee ginseng right
This morning I was craving something sweet: I like mini sweet snacks they allow you to curb cravings with just a few bites, or eat triple the amount you normally would because they are so tiny. It’s all about balance :)!!!

Then I decide to make some fruit bruschetta: I sliced and toasted a whole grain bread (called dark bread it’s from Nattura). Topped with fresh fruit, I used banana and organic orange. Also I added some coconut flakes, chia seeds and creamy homemade peanut butter: my perfect breakfast for this final days of winter. It’s also a great sping/summer breakfast…. Not to mention, it is colorful and full of flavor.vegan bruschetta
My simple mind enjoys eating items that are brightly colored.
If you are interest in why it’s so good to star your day with fruit I’d like to suggest to read this two articles:
1) Top five reasons start day fruit;
2) 5 Reasons Why You Should Start Your Day With Fruit!!

Have a nice ad warm Sunday

Mushrooms Vegan Pizza

3 Mar

I was born in Italy and off course I love pizza… Since I became vegan I tried a lot of recipes to made a great vegan pizza and finally I had my ta-da moment.
vegan pizza mushroomI’d like to share this recipe with you!!!

Ingredients for the crust
1 tsp activeyeast
1/2 cup warm water
1 tbsp flour
1 1/4 cup flour unbleached white or a combination of white and whole wheat
1/3 tsp salt
1 tsp olive oil
1/2 tsp dried oregano or other herbs

Ingredients for the toppings
Red Pizza sauce of choice
thinly sliced white mushrooms
sliced Mozzarisella (or any of my other homemade cheeses like cheddar, etc)
1 tsp extra virgin olive oil

In a bowl, mix warm water, yeast and 1 tbsp flour. Let it sit for a few minutes to activate.
Add 1 cup flour, salt, herbs and garlic and olive oil and mix in. Add another 3 tbsp flour and mix in. Get your hands in there to mix and knead for a few seconds into a soft slightly sticky dough. Add another tbsp flour if needed. Gather the dough into a ball and let it sit for 15 minutes in a warm place.
Add a 1/2 tsp oil over the dough. Gather the dough into a ball and place on parchment lined sheet. Use a bit of flour to spread the dough into a 13 to 14 inch size oval. Spread it depending on on how thick or thin you want the crust to be. Preheat the oven to 435 degrees F / 220ºc.

Spread the pizza sauce on the crust. Bake the pizza for 17 to 18 minutes or until golden on the edges. Sprinkle the mushroms and the mozzarisella. Bake for another 10 to 15 minutes. Off and open the oven or a few seconds then slice and serve!

Happy week

January: the month of konjac pasta

1 Feb

Hi Everyone,
today I want tho share with you an amazing culinary discovery that I recently made thanks to Kate Flowers (on this video): Shirataki Noodles aka konjac pasta.

davShirataki noodles is an ingredient popular in Asian cuisine. It’s made from konjak plant which is ground and them shaped into noodles, fettuccini or even rice. Shirataki noodles are almost zero calorie and zero carb. They are made mostly of water, containing about 97 percent water and 3 percent glucomannan fiber. For this reason, they are free of calories and digestible carbohydrates but provide many of the benefits supplied by glucomannan fiber, making them an excellent addition to the diet.

Shirataki literally translates to “white waterfalls.” The noodles are translucent with a glass-like appearance and are generally tasteless, absorbing the flavors of whatever they are cooked with. They are produced by mixing water with glucomannan fiber and a small amount of lime juice to help retain their shape. They are then boiled and shaped to form noodles.

This studio shows that the glucomannan found in shirataki noodles may help you lose weight and improve health.

How I Cook Shirataki Noodles? In a very simple way I used:

1 zucchini noodles (homemade)
2 carrots noodles (homemade)
1 tbs of soy sauce
1 tbs of curry
1 pack of shirataki noodles
1 tbs of sesam seeds

Drain the noodles – discard all the water. Place the noodles in a large sieve and wash well under running water.
Transfer into a pot with boiling water and cook for 2-3 minutes.
Drain the noodles and place on a hot pan with the carrots and zucchini noodles.
Fry over a medium-high heat for about 10 minutes mixing soy sauce, curry and seeds.

This is a great lunch that utilised what you have handy, and it can be made in a flash!!!

See you soon…




A day in life: summer time

11 Aug

early morningGet up in the morning, early than the rest of the people around you is the best way to start you day.  I’m bit a fan of  “early morning productivity” because your mind is fresh, ready to elaborate concepts and ready to process things.
Usually I’m going to run or fitness walking or do some yoga’s poses… after moving my body and feeling I’m alive, I’d like to indulge in a healthy breakfast especially in the week end when I have more time to do so!

In this sunny morning of summer I started my day with a new product that I found in a local bio-vegan store: Harvest Moon coconut milk yogurt (a little disclaimer: I’m not affiliated with no one of the products that I talked/talk/will talk about. I’d like only to share my experience with this products).harvest moon1You can find the yogurt in two different taste: vanilla or chocolate. I choose vanilla, because in summer I usually don’t eat chocolate (in my mind is a winter food!).

smoothie1I blended the yogurt with some kiwi and hemp protein. I forgot to take photos of the final result but I’m assure you, it was delicious and boosted my body and my mood!

After breakfast we decided to go for a biking on the mountain, to exercise more and feeling connected with nature. It was an hard riding, I was exhausted but it was this kind of tiredness that you may like, because your mind is fresh and vigil and your body just a bit tired but feels healthy and more productive.

After that we prepared a fresh and light lunch to rehydrate the body.
We found organic strawberries at the local market, we added raw zucchini (we made spaghetti), cherries tomato, green beans and an apple.

We ended up our day with some snack (I have an addiction to peanut butter), chattering about the day and future plans, reading and try to enjoy every moments!

Have a nice week end!

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