venerdì 30 aprile 2010
giovedì 8 aprile 2010
lunedì 22 marzo 2010
I am proud to announce that I am now the new chef editor of VeganWiz, a vegan community dedicated to vegan food. It's new, you are all invited to take a peep. Everybody can join and make comments plus, if you are a vegan cook, you can become a chef, create your profile and add your recipes. Unfortunately is wasn't my idea :) VeganWiz is the English version of VeganBlog, an italian community with over 250 italian chefs. There's also a french and spanish version.
See you there!!!
mercoledì 3 marzo 2010
Ingredients 3 / 4 servings:
1 kilo of pumpkin
2 cloves garlic chopped
1 teaspoon thyme (or rosemary)
sesame oil or sunflower
1 cup azuki beans
1 liter and a half of water
1 tablespoon shoyu (optional)
Boil azuki beans in a pressure cooker with water and salt.
In a frying pan with a lid put the shredded pumpkin, minced garlic, olive oil, salt and thyme over a low heat. Cook 20 minutes until everything is soft. Ok here we go. Blend together the contents of the two pots reserving a few pieces of pumpkin and a few spoonfuls of cooked azuki beans to be added later just before serving. Enjoy!
giovedì 18 febbraio 2010
mercoledì 17 febbraio 2010
lunedì 8 febbraio 2010
ok ok ok, I've been neglecting my shop for too long, I know. There's always the same designs, but you forget that I had two children in between and that took a lot of energy and time from me.
You've asking for it so there we go!
Hunt the hunter - Let animals live in peace
This is how I want it, my design will be screenprinted on a green organic t-shirt.
More more more t-shirts to come!
sabato 6 febbraio 2010
oooh so alkalizing!
In the winter I drink it instead of water with a few pieces of ginger.
Bancha tea is a cure for his particular alkalinizing effect on the blood. It also contains iron, calcium and vitamin A and helps in the digestion of fats. Apparently there are two types of bancha tea and the taste is very similar: Kukicha and Hojicha with a minimum content of caffein.
In the morning I prepare a liter and 1 / 2 of bancha tea, I put it in a special bottle to keep it warm and I drink it throughout the day, whether at home or when I'm out.
PS: the background, the tiger and the donkey that I drew on the wall to please my little devils, I copied Aurelia Fronty ... she designed the game cubes for DJECO.
martedì 2 febbraio 2010
mercoledì 27 gennaio 2010
Great for breakfast, I tasted a delicious castagnaccio at a birthday party last week. Thinner than usual and quite sweet, the flavor of olive oil was mixed perfectly with the sweet chestnuts and malt. I tried it at home and voila! Castagna is chestnust in italian and castagnaccio could be translated in "roughchestnutthing"... something like that. It is a very old cake, infact it is very simple to make.
(you do the proportions, should not be thicker than an inch)
4 cups of chestnut flour
1 cup rice malt
1 / 2 cup of olive oil
Enough water to form a liquid paste.
Mix well to remove lumps and add two handfuls of raisins.
Leave in refrigerator overnight or at least a few hours.
Pour into a baking dish, sprinkle with pine nuts and bake at 170 degrees (not too hot) for three quarters of an hour or until it forms the typical creases on top. Also excellent with chocolate melted over (for those who do not particularly like the taste of chestnuts or for children). This is a great alternative to the usual wheat flour cakes.