Pear And Passion Fruit Smoothie

A delicious and delicate smoothie, high in fibre, vitamins A, C and also contains a good quantity of iron, calcium, manganese and potassium. I added some chia seeds for extra fibre, omega 3 fatty acid and vegetable proteins.
If I was to describe it in a few words, I’d say that this smoothie tastes like spring! So take a sip of this wonderful drink, relax and enjoy the flavours!


Pear and passion fruit smoothie.

for 2 smoothies


2 Williams pears (Bartlett pears)

2 passion fruit (maracujà)

200 ml almond milk (or the vegetable milk of your choice)

2 tablespoons of chia seeds (optional)

4 ice cubes


1. Wash peel and clean the pears then, using a teaspoon, scoop out all the pulp form the passion fruit.

2. Using a blender, blend the fruit with 200 ml of almond milk, two tablespoons of chia seeds and 4 ice cubes.

3. Garnish with fresh mint leaves and serve.




Frullato di pere e frutto della passione.

per 2 frullati


2 pere Williams

2 frutti della passione (maracujà)

200 ml di latte di mandorle (o il latte vegetale di vostra scelta)

2 cucchiai di semi di chia (facoltativo)

4 cubetti di ghiaccio


1. Sbucciate e pulite le pere poi, utilizzando un cucchiaino, estraete tutta la polpa dai frutti della passione.

2. Frullate la frutta con 200 ml di latte di mandorla, due cucchiai di semi di chia e 4 cubetti di ghiaccio.

3. Guarnite con qualche foglia di menta fresca e servite.


Green Tomatoes On Blue Painted Wood


I am taking some time off from the blog, in order to work on my portfolio and personal website. I’ll publish the new recipes as soon as possible….In the meantime I share some photographs taken in studio. Your feedback is very much appreciated, as always :-)

Whole Spelt And Rolled Oat Crackers

Mixed salad with shrimps-10

Whole spelt and rolled oat crackers.

makes 2 baking sheets (24 cm x 33 cm) of crackers

Difficulty: easy


100 g whole spelt flour

50 g rolled oats

40 g flax seeds

3 tablespoons extra virgin olive oil

130 ml water

salt to taste


1. In a large bowl, mix all the ingredients and knead well, until you get a nice and compact dough.

Whole spelt and oat crackers

2. Cut the dough into three pieces. Dust with some flour, then roll out each piece of dough between two sheets of baking paper (make the dough as thin as possible).

Whole spelt and oat crackers-5

3. Remove the sheet of paper on top and then, using a cutting wheel, roughly cut out and shape the dough into small squares.

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Whole spelt and oat crackers-4

4. Line two baking sheets with baking paper and bake the crackers at 180°C /356° F (with the fan on) for 15 minutes.

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Whole spelt and oat crackers-8

5. Serve with the fresh vegetable and shrimp salad (see the recipe).

Mixed salad with shrimps-14

Crackers integrali di farro e fiocchi d’avena.

Per 2 teglie da forno (24 cm x 33 cm) di crackers

Difficoltà: facile


100 g farina di farro integrale

50 g di fiocchi integrali d’avena

40 g di semi di lino

3 cucchiai di olio extra vergine d’ oliva

130 ml d’acqua

sale q. b.


1. In una terrina grande, mescolate tutti gli ingredienti e impastate fino ad ottenere un impasto omogeneo.

2. Tagliate l’impasto in tre pezzi. Spolverate con un po’ di farina, poi stendete con un matterello un pezzo di pasta tra due fogli di carta da forno (cercate di renderlo il più sottile possibile).

3. Togliete il foglio di carta da forno sulla parte superiore dell’impasto e poi, con una ruota di taglio, tagliate la pasta in piccoli quadrati. Ripetete l’operazione con il resto dell’impasto.

4. Ricoprite due teglie con carta da forno e infornate i crackers a 180 ° C (con la ventola) per 15 minuti.

5. Servite con lInsalata con gamberi e avocado.

American Hearth Month

February is American Heart Month, a month-long campaign to raise awareness about the risk of heart diseases and unhealthy lifestyles; it is also a way to remind us that we have to take care of our hearts and ourselves on a regular basis. One way to do that is to improve our diets by adding more fresh vegetables, whole grains and limiting unhealthy fats, in order to lower the cholesterol levels in our blood.

We all know that these healthy foods contain a lot of nutrients such as vitamins and minerals, which are extremely important for our system, more than this, they also contain fibre, another important element that helps maintain low cholesterol levels in our blood. As a consequence, we have to cut down on unhealthy fats like the ones contained in full-fat dairy products, heavily processed food and fatty meat… It doesn’t mean we have to completely avoid these foods, we just have to be a little bit more aware about what we eat.

Healthy eating doesn’t necessarily mean tasteless food…
I am a firm believer that healthy dishes can be tastier than unhealthy processed food. In fact, the less you cook, manipulate and process the ingredients during the preparation method of a recipe, the tastier the food will be, as you preserve the nutrients contained in it…As a consequence, your body will benefit with a boost of energy and good health!

Of course, today’s recipes are dedicated to this topic..

Mixed salad with shrimps-6

Whole spelt and oat crackers-10

Fresh vegetable and shrimp salad.

Difficulty: easy


Serves 4

300 g of shrimps

1 large avocado

16 cherry tomatoes

150 g mixed salad (with fresh carrots and mixed salad leaves)

2 spring onions (optional)

the juice of a lime

a little extra virgin olive oil

salt and pepper to taste


1. Fill a small pan with water, then cover with a lid and bring to a boil. Turn off the heat and poach the shrimps for 5-7 minutes (until they turn pink), then drain and set a side.

Whole spelt and oat crackers-9

2. Wash, clean and dry all the vegetables. Cut the tomatoes into halves, the avocado into small chunks and mix with the salad. Slice the spring onion and add it to the vegetables.

3. Divide the salad into 4 equal portions, then add the shrimps and season with a little extra virgin olive oil, the juice of a lime, salt and pepper.

4. Serve the salad in bowls with a few whole spelt and oat crackers on the side.

Mixed salad with shrimps-5

Mixed salad with shrimps-7

Mixed salad with shrimps-8

See also the whole spelt and oat crackers recipe

Insalata con gamberi e avocado.

Difficoltà: facile


Per 4 persone

300 g di gamberetti

1 avocado grande

16 pomodorini ciliegia

150 g di insalata mista (con carote fresche)

2 cipollotti (facoltativo)

il succo di un lime

un po’ di olio extra vergine di oliva

sale e pepe q.b.


1. Fate bollire dell’acqua in una pentola. Spegnere il fuoco e immergetevi i gamberetti per 5-7 minuti (fino a quando diventano rosa), quindi scolate e mettete da parte.

2. Mondate tutte le verdure. Tagliate i pomodorini a metà e l’avocado in piccoli pezzi, poi uniteli all’insalata. Tagliate il cipollotto a fettine molto sottili e mischiatelo alle verdure.

3. Dividete l’insalata in 4 parti uguali, quindi aggiungete i gamberetti e condite con un filo d’olio extra vergine d’oliva, il succo di un lime, sale e pepe.

4. Servite l’insalata con dei crackers di farro e avena.

Vedete anche la ricetta dei crackers di farro e avena

Mixed salad with shrimps-15

Dark Chocolate Soufflé With Fresh Raspberries

Dark Chocolate Soufflé With Fresh Raspberries-8

A melt-in-the-mouth dark chocolate and raspberry soufflé is definitely a wonderful way to indulge during a romantic Valentine’s evening.
I know, making a soufflé for the first time can be a little bit scary, however it is quite a simple dessert to make, despite its reputation….Just remember to handle the soufflé with great care and serve it as soon as it comes out of the oven, otherwise this dessert will lose its lift.

Cooking tip. Grease and chill the soufflé dishes for at least 5 minutes before cooking, then grease again with a little butter before pouring in the soufflé mixture. This operation will prevent the soufflé sticking to the dishes during the cooking process.


Dark chocolate soufflé with raspberries.

Medium difficulty


Serves 2-3

2 small egg yolks (at room temperature)

3 small egg whites (at room temperature)

60 g dark chocolate (70% cocoa solids)

60 g fresh raspberries, washed and dried (at room temperature)

15 g butter, plus a little bit more for greasing the moulds

45 g honey, or agave syrup

1 teaspoon lemon juice


1. Melt the chocolate in a bain-marie.


2. Grease 2-3 soufflé moulds (8 cm in diameter, or larger if you use only 2).

3. Stirring gently, add the butter and the honey to the melted chocolate. Let cool a little.

4. Add the egg yolks and then the raspberries, crushing them lightly using a fork. Mix well.

Dark Chocolate Soufflé With Fresh Raspberries-4

5. Separately, whip the egg whites with a teaspoon of lemon juice (the lemon juice will help the whipping process).

Dark Chocolate Soufflé With Fresh Raspberries-3

6. Combine the whipped egg whites with the other ingredients. Mix all the ingredients gently using a spatula.

7. Fill the moulds up to 2/3 and bake at 160 ° C for 20 minutes. Garnish with fresh raspberries and serve immediately.

Dark Chocolate Soufflé With Fresh Raspberries-6

Dark Chocolate Soufflé With Fresh Raspberries-8

Dark Chocolate Soufflé With Fresh Raspberries-9

Dark Chocolate Soufflé With Fresh Raspberries-10

Soufflé di cioccolato ai lamponi.

Media difficoltà


Per 2-3 persone

2 tuorli piccoli (a temperatura ambente)

3 albumi piccoli (a temperatura ambiente)

60 g di cioccolato findente al 70 %

60 g di lamponi freschi (a temperatura ambiente)

15 g di burro e un po’ di più per imburrare gli stampi

45 g di miele (oppure sciroppo d’agave)

1 cucchiaino di succo di limone (per montare meglio gli albumi)


1. Fate sciogliere il cioccolato a bagnomaria.

2. Imburrate 2-3 stampini da soufflé di circa 8 cm di diametro (o anche un po’ più grandi, se ne usate solo due).

3. Unite il miele e il burro al cioccolato sciolto, mescolando dolcemente. Lasciate intiepidire.

4. Aggiungete gradualmente anche i tuorli e i lamponi. Schiacciate leggermente i lamponi con una forchetta e mescolate bene.

5. A parte, montate a neve gli albumi con un cucchiaino di succo di limone.

6. Unite gli albumi montati agli altri ingredienti, mescolando delicatamente dal basso verso l’alto.

7. Riempite gli stampini fino a 2/3 e infornate a 160° C per 20 minuti. Guarnite con dei lamponi freschi e servite subito.

Quick And Easy: Pineapple And Oat Smoothie

Today I am sharing a recipe for pineapple lovers! This pineapple and oat smoothie has lots of health benefits and a wonderful refreshing flavour! Really something to try…


This amazing drink is packed with vitamin C and manganese, contained in large quantities in the pineapple; it also contains rolled oat,  a good source of vitamin B1, iron, antioxidants, fibre and vegetable proteins…..A truly delicious smoothie, perfect for breakfast or as an energising drink!

You’ll love it!!


Pineapple and oat smoothie.

Preparation time: 5 minutes

Serves 2


300 g pineapple, cleaned and without the core (roughly half a big one)

1 apple (of your choice)

30 g whole oat flakes (rolled oats)

200 ml almond milk

1 cardamom pod (use only the seeds)


1. Peel and cut the fruits into chunks.

2. Place the fruit in a blender, then add 200 ml of almond milk, 30 g of oat flakes and a few crushed cardamom seeds. Add also three ice cubes and blend everything until smooth.

3. Garnish with some fresh mint leaves and serve.




Frullato di mela e ananas con fiocchi d’avena.

Tempo di preparazione: 5 minuti


Per due persone

300 g di ananas, pulito e senza la parte centrale (circa metà di un ananas grande)

1 mela (la varietà che preferite)

30 g di fiocchi d’avena integrali

200 ml di latte di mandorla

1 piccolo baccello di cardamomo (usate solo i semini all’interno e scartate la buccia)


1. Sbucciate e tagliate la frutta a pezzi.

2. Mettete la frutta nel frullatore, quindi aggiungete 200 ml di latte di mandorle, 30 g di fiocchi d’avena e qualche semino tritato di cardamomo. Aggiungere anche tre cubetti di ghiaccio e frullate tutto, fino ad ottenere una crema.

3. Guarnite con qualche foglia di menta fresca e servite.