Ingredients 300 g of carrots 2 cups of cooked chickpeas 100 g of prunes juice of a half lemon 4/5 leaves of fresh mint half teaspoonful of cumin seeds cayenne pepper 1 teaspoonful of acacia honey toasted almond flakes rose petals extra virgin olive oil marine salt Preparation Pan-fry the cumin seeds for
Ideal for breakfast or brunch, the French toast can be also made with loaves of stale bread.
A light lasagna that doesn’t require to be cooked and that is made with seasonal vegetables. A perfect delicacy for every kind of taste.
Tagliatelle with shiitake mushrooms pesto are a tasty spring main course made of crisp shiitake mushrooms.
Producing healthy food by working in harmony with the environment is possible. Greenpeace says how to do it in the report “Ecological Farming: the seven principles of a food system that has people at its heart”.
The buckwheat, chickpeas and green beans salad is a tasty alternative to the traditional rice salad
According to a WWF report, the average European citizen eats 61 kg of soy yearly, 93 percent of which is hidden as animal feed in meat, fish, eggs and dairy products.
Two new studies reveal that a healthy diet rich in extra virgin olive oil and nuts, increases memory and helps preventing mental decline.
In the spring there are many edible wild plants. Here is a recipe that will lead you to travel out of town in search of a precious ingredient: nettle. With which you can prepare scrumptious dumplings.
Hot or cold, Pasta with beetroot and ricotta is an ideal spring lunch.
