February is the best month to begin cleansing the body from toxins accumulated during the winter: let’s start every meal with a detox salad with fennels, leeks and turnips seasoned with extra virgin olive oil and a pinch of salt. At the end of the month, you can collect early small and tender dandelion leaves,
The Savoy and black cabbage salad with oranges and walnuts is garnished with pomegranate and a tahini-based sauce.
The daikon and carrot salad with peanut sauce and tofu is a light winter meal.
The citrus fruit and daikon salad is served with soy vinaigrette and chopped pistachios.
The squash salad with black cabbage crisps and pomegranate combines the flavours of autumnal fruits and vegetables.
L’insalata di radicchio e noci è resa più sfiziosa con l’aggiunta del gorgonzola.
The courgette and melon salad is a fresh starter and is very easy to prepare.
L’insalata di anguria e feta è fresca e leggera. Ottima a pranzo. Aggiungere olive nere e cipolla per avere una variante di frutta all’insalata greca.
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
The buckwheat, chickpeas and green beans salad is a tasty alternative to the traditional rice salad
