Pumpkin flowers salad
Pumpkin flowers salad: a scent of summer
Pumpkin flowers salad: a scent of summer
A study published by the British Journal of Nutrition and conducted by the Institute of Biological Chemistry of Urbino University highlights how the use of spices and aromatic herbs combined with raw vegetables, for example salad, amplifies the antioxidant effects of the latter. Adding spices to your aromatic salad increase antioxidant properties Antioxidants are
Thanks to the commitment of a number of institutions, the marine area surrounding the Aegadian islands isn’t protected only on paper. Fish, cetaceans and turtles populate its waters and rare monk seals inhabit its caves.
Starting in June 2015, the largest digital music store will also features online streaming thanks to Apple Music, the new Apple music application.
The largest Supercharger station in Europe opened in Aosta, in Italy. Elon Musk’s charging stations network is gradually espanding.
Sustainable tourism means travelling green. Here is a practical guide for those planning their holidays.
Courgettes pesto is a light and fresh seasoning, enriched with some mint leaves and sunflower or pumpkin seeds.
Cyclo-biblio, a five-day ride in support of libraries, combines the love for books with the love for bycicles. After Cycling for libraries‘ successful fourth edition (this is name of the international event from which the francophone edition drew its inspiration) in August 2014, between Montpellier and Lyon, the French association Cyclo-biblio decided to organise another edition
The Parisian Vincent Moon, award winning filmmaker for his music videos for indie rock related artists like Sufjan Stevens, R.E.M., Tom Jones and Arcade Fire, launched a crowdfunding campaign to print on vinyl and publish for the record label Le Saule the collection “Chansons du Pérou”, the Peruvian music recorded in a 3-month journey. The
Ingredients for 4 servings 4 medium-size new potatoes mixed sprouts to taste (alfalfa, clover, soy, radish, mustard, lentil sprouts) For the sauce: 1 cup of pine nuts 6 spoonful of minced parsley 6 spoonful of minced basil 6 spoonful of minced arugula 6 poonful of grated Parmesan cheese 2 spoonful of fresh lemon juice