This month I will be celebrating this beautiful season by publishing a picture a day of fresh ingredients….Let’s see what is going to happen! 🙂 Hopefully these pictures might inspire new recipes or simply give me an opportunity to interact with you, receiving advice and feedback, while I am building my photographic portfolio.
And you never know, I might continue with this project if I can manage with this daily task.
Today’s smoothie is packed with antioxidants and it’s great if you, like me, need a little help to strengthen up and boost the immune system with natural vitamins and minerals, during the change of seasons. This is also a delicious and light breakfast smoothie, but it could be a tasty non-alcoholic drink to enjoy with friends if diluted with a little more orange juice.
Mango and strawberry smoothie.
Serves 2
1 ripe mango, peeled and cut into pieces
200 g strawberries, washed , cleaned and cut into halves
the juice of half an orange
the grated zest of an organic orange
a pinch of grated ginger
3 ice cubes
Method.
1. Blend all the ingredients together until smooth and creamy.
2. Serve in two big glasses with some straws.
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Smoothie light con mango e fragole.
Per 2 persone
1 mango maturo, sbucciato e tagliato a pezzi
200 g di fragole lavate, pulite e tagliate a metà
il succo di mezza arancia, biologica
un pizzico di scorza grattugiata d’ arancia, biologica
un pizzico di zenzero grattugiato
3 cubetti di ghiaccio
Metodo.
1. Frullare tutti gli ingredienti insieme fino ad ottenere una bevanda cremosa.
2. Servire in due bicchieri grandi con alcune cannucce.
A fresh recipe with lots of vitamin C!!!!
A lovely and easy spring recipe, inspired by our trofie al pesto, a traditional Genoese pasta served with boiled green beans and potatoes, seasoned with plenty of fresh pesto….Really delicious!!!
For this recipe I am using salmon instead of pasta and then I added more vegetables with some lemon juice to lighten up the dish, as salmon is quite an oily fish.
This is definitely a very healthy dish, packed with fibre and wonderful nutrients like vitamin K, C, vitamins B, manganese and omega-3 fatty acids (just to name a few).
Salmon with pesto, potatoes and green beans.
4 salmon fillets (about 100 g each)
130 g of fresh pesto (see the pesto recipe)
300 g green beans, washed and cleaned
300 g potatoes, washed and peeled
a few drops of lemon juice
a few tablespoons of water
Method.
1. Steam the green beans with the potatoes (cut into pieces) for 15 minutes.
2. Remove the vegetables and steam the salmon for about 7 minutes.
3. Serve and season with plenty of pesto, previously diluted with a little bit of warm water, mixed with a few drops of lemon.
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Salmone con pesto patate e fagiolini.
4 tranci di salmone (circa100 g ciascuno)
130 g di pesto fresco (vedi la ricetta del pesto alla genovese)
300 g fagiolini
300 g patate
qualche goccia di limone
qualche cucchiaio d’acqua
Preparazione.
1. Fate cuocere a vapore i fagiolini e le patate per 15 minuti.
2. Togliete le verdure e mettete a cuocere il salmone per circa 7 minuti.
3. Servite e condite con del pesto allungato con un po’ d’acqua tiepida e qualche goccia di limone.
…A healthy and delicious salmon recipe with a traditional twist!
Exploring seasonal wild flowers and wild plants in the garden…
I hope you’ll enjoy this series of photographs! 🙂
A beautiful and huge wild cabbage plant growing strong in front of my parents’ house…Showing off its strength and determination! 😉
This week’s healthy recipe is packed with fibre, vitamin C, B6, manganese, potassium and with the vegetable proteins of the oats and the soya milk….Today I am sharing a dairy-free smoothie recipe for a super healthy and delicious energy boosting drink filled with bananas and strawberries; perfect for breakfast or as a light lunch. No need to say that banana and strawberry are a match made in heaven… Enjoy! 😉
Strawberry and banana smoothie
Ingredients
Serves 2
250 g strawberries, washed and cleaned
100 ml soya milk
2 bananas, cut into chunks
4 tablespoons of rolled oats
the grated zest of an organic lemon
1 tablespoon of honey (optional)
a few leaves of fresh mint (optional)
3 ice cubes
Method.
1. Blend all the ingredients together until smooth.
2. Serve in two large glasses or glass jars with two straws.
Smoothie con fragole e banane.
Ingredienti
per 2 persone (due smoothie grandi)
250 g di fragole, lavate e pulite
100 ml di latte di soia
2 banane, tagliate a pezzi grandi
4 cucchiai di fiocchi d’avena
la scorza grattugiata di un limone, non trattato
1 cucchiaio di miele (facoltativo)
qualche foglia di menta fresca (facoltativo)
3 cubetti di ghiaccio
Preparazione.
1. Frullate tutti gli ingredienti fino ad ottenere una consistenza cremosa.
2. Servite in due bicchieri grandi (oppure in due vasetti di vetro) con delle cannucce.
I have to admit that this recipe comes from my mother’s favourite dishes. She was enthusiastic about this dish and as soon as I tasted it I could see why… Not only is it a delicious and tasty soup, but it’s also a recipe that anyone can make and with ingredients that are cheap and everyone has in the kitchen pantry.
For this dish I used ditaloni, which is a short pasta often used in soups in Italy. If you don’t find this particular kind of pasta you can replace it with some broken spaghetti (make them two-three centimetres long). You can also add some freshly grated Parmesan cheese to add some flavour and protein, however this soup is so tasty that you don’t really need to add any additional ingredients to flavour it…It is delicious!!!
Chickpea and potato soup with rosemary.
Preparation and cooking time: about 30 minutes
Ingredients
Serves 4
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3 sprigs of rosemary
2 cans of chickpeas
Vegetable stock made with organic vegetable stock cubes
2 large potatoes, washed, peeled and diced
220 g of ditaloni
3 tablespoons extra virgin olive oil
Method.
1. Sauté the chopped onion with 3 tablespoons of extra virgin olive oil, after a few minutes add the chopped garlic.
2. When the onion is soft and transparent, add the chickpeas with the diced potatoes and the rosemary sprigs. Cover with vegetable stock and simmer for about 20-25 minutes. Stir quite often during the cooking time.
3. Cook the pasta separately and then drain when is al dente.
4. When the soup is ready remove the rosemary, then add the pasta and serve.
Zuppa di ceci e patate al rosmarino.
Tempo di preparazione e cottura: 30 minuti circa
Ingredienti
Per 4 persone
1 cipolla
2 spicchi d’aglio
3 mazzetti di rosmarino
2 scatole di ceci
Brodo fatto con due dadi vegetali biologici
2 patate grosse, lavate, pelate tagliate a pezzetti
220 g di ditaloni
3 cucchiai olio extra vergine d’oliva
Preparazione.
1. Fate soffriggere la cipolla tritata con tre cucchiai d’olio extra vergine d’oliva, dopo qualche minuto aggiungete l’aglio tritato.
2. Quando la cipolla sarà diventata morbida e trasparente, aggiungete i ceci, le patate e 3 rametti rosmarino. Ricoprite con del brodo vegetale e fate cuocere per 20-25 minuti, mescolando abbastanza spesso.
3. A parte cuocete la pasta, poi scolatela quando è al dente.
4. Quando la minestra è pronta togliete i rametti di rosmarino, poi aggiungete la pasta e servite.
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