apple vinegar

Welcome spring! We are entering in the season that will gradually bring us to summer time and we increasingly feel the need to reintroduce raw vegetables in our diet, eating, for example, fresh salads. Today, inspired particularly by one of km 0 open-air market, where I found delicious dandelion leafs, I have developed this simple, fast and tasty recipe. A salad, which facilitates purification, with nuts and crunchy tempeh cubes.

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Two dishes of different traditions meet together: linguine with pesto and sushi … what do you think, do you want to try?  I am attracted by harmony and beauty of all Japanese dishes. In any Japanese restaurant, dishes will always be served with great care and attention to beauty. This aspect interests me a lot, because as I said in one of the last posts, it is important to take care of aspects like beauty and harmony. Today I would like to combine two traditions: I was in Liguria and I was looking to a book specialized in Japanese cuisine; this is how “Mediterranean sushi” was born. The difficulty is quite high: you will need patience to learn how to make these rolls well … but if you like the idea, I hope you will be excited enough to try and try again until you will reach a good result. If I made it, you can make it. Enjoy the path 😉

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Another sweet recipe to reuse scraps of a juice extractor … Last week we saw the possibility to prepare a homemade oat drink. Today we are going to find out together how to reuse oat scraps, cooking these excellent vegan cookies … I’m sure, you will be amazed to discover how good they are ☺

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“Home made” mayonnaise, in two minutes ready!

I love this recipe because it is simply and fast; furthermore I can prepare a mayonnaise without using eggs, which can be potentially dangerous if you eat them raw (as they should be in the classic mayonnaise recipe) and are still often present in so many preparations (desserts or fresh pasta); another reason is because industrial preparations often contain many flavors and sugar. With this recipe, in which we can use both almond milk and soy milk, we will get a really extraordinary result; in addition we will be able to flavor our sauce as we like, making different types also thinking about the use we have to make.

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When I meet these wonderful red bunches of cherry tomatoes on the market benches, I just can’t keep of buying them. There are many ways to use during the summer time, when they are at their maximum beauty. This recipe I’m going to share, is always a great success! It’s perfect to serve for a cocktail or as a starter before a lunch with friends. You can prepare the ingredients a few hours before and then, at the last moment, create a really inviting dish!

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