Lasagna with courgettes, pesto and macadamia nut cream
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 green peas and shiitake mushrooms
Tagliatelle with shiitake mushrooms pesto are a tasty spring main course made of crisp shiitake mushrooms.
Greenpeace’s 7 principles for sustainable agriculture
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”.
Buckwheat, chickpeas and green beans salad
The buckwheat, chickpeas and green beans salad is a tasty alternative to the traditional rice salad
How much (GM) soy is hidden in our food
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.
Healthy diet, oil and nuts protect the brain from mental decline
Two new studies reveal that a healthy diet rich in extra virgin olive oil and nuts, increases memory and helps preventing mental decline.
Nettle dumplings with saffron sauce
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.
Pasta with beetroot and ricotta
Hot or cold, Pasta with beetroot and ricotta is an ideal spring lunch.
Lemon and meringue cake
You can enjoy the lemon and meringue cake at breakfast or serves it as dessert at lunch.
African vs junk food diet: they have opposite effects
The first is an anticancer diet, the second is fat and meat-heavy and it increases the risk of contracting the disease. And their results can be seen only after two weeks.