Baba Ganoush Recipe
At least twice a week, I feel the need to escape from the culinary tradition and prepare new special dishes, inspired from far even exotic countries. I tried this sauce years ago at a friend’s house and it was love at first sight. So I promised myself, I absolutely had to try preparing it in my kitchen. I’m talking about an alternative version of Baba Ganoush, also called eggplant caviar, which is a Middle Eastern sauce mainly prepared from vegetable pulp from which it takes its name.
Aubergine is a vegetable full of benefits: it’s good for brain, it is high in fibers, it has depurative properties and it is ideal to prevent bad cholesterol. This sauce is perfect as an appetizer or side dish…. So, let your taste buds enjoy this delicious irresistible sauce!
Altenative Pesto | Summer recipe
The noise from the pages of a novel that joins the rippling of the waves, the Sun on my skin, the sand under my feet and the freshness of the water, which removes any negative vibes: if you are free today, I advise you to reach the nearest beach!
A day at the beach is not just a way to relax, but an opportunity to enjoy all the benefits that this place hides.
The benefits of the Sea
It is well known that sunbathing reduces depression and bad mood; however it does not only improve mood: sunlight stimulates vitamin D synthesis and it is essential for the growth and health of bones, hair and skin.
Salt water contains many minerals with antibacterial properties, which can be absorbed by human bodies through an immersion in the water. Mineral salt also stimulates and contrasts blood circulation and fluid retention. In addition, sea water eliminates skin impurities due to its salt and makes it smooth and shiny. The sand can be used as an exfoliating and the sea air helps breathing.
The sea improves physical shape: go for long walks to lose weight and tone up the muscles. The Sea has also a draining effect, it enhances relaxation and wellness: the ocean is a free spa, that maybe you have always underestimated.
I’m super busy with my job and, at the right time, the beach is only a mirage. To enjoy what is my desire, though, I’m going to enjoy a fresh and flavorful dinner. I will combine toasted pine nuts, arugula, fresh basil, extra virgin olive oil, for a creamy, versatile and fragrant pesto sauce: prepare it for your snacks at the seaside!
- 100 g Rocket
- 100 g Basil
- 20 g Macadamia nuts
- 20 g Brazilian nuts
- 30 g pine nuts
- 70 ml extra virgin olive oil
- A pinch of salt.
- In a baking pan, toast pine nuts, and often shake the pan, until they become brown and leave to cool.
- With a kitchen mixer whisk the garlic, pine nuts and walnuts.
- Add rocket and basil (wash it before), a little oil and blend them together.
- Continue to mix arugula leaves and basil until the mixture is smooth and homogeneous.
- Add salt to taste
- Blend the pesto quickly to avoid overheating and basil turns black for the heat. (you can also add some ice, to avoid it).
- If you do not have to consume pesto immediately, put it in a jar and cover with the olive oil to preserve.
- This pesto is excellent for seasoning a pasta with cherry tomatoes.
In the past, a balanced healthy diet, which involved the consumption of organic food, was quite usual. During the Roman Empire, before the arrival of modern medicine, the Romans were addicted to use the cabbage as main source of healing. Cato largely discussed about the beneficial properties of this plant in his essays, praising the purifying and detoxifying features. Cabbage was used for headaches, stomach problems, wound care and diseases indeed it was largely consumed before meals to prevent the effects of alcohol and improve digestion.
Even today, cabbage is considered a food rich in beneficial properties and maintains the same qualities praised by the Romans. It strengthens the immune system, it has antitumor properties, it lowers blood pressure and the risk of allergies and it is good for your skin.
Among the various types of cabbage, I prefer the savoy cabbage. I recommend you to eat it raw to keep intact all of its properties and avoid the release of unpleasant smell which it emanates when cooked (due to the high sulphur content).
Today, I am going to prepare a vegan version of Coleslaw salad: fresh, crisp, flavorful and healthy!
- 300 g savoy cabbage;
- 1 red onion;
- 2 carrots;
- 100 g peas;
- ½ red pepper;
- 1 celery;
- 2 table spoons white vinegar;
- 4-5 table spoons vegan mayonnaise;
- A pinch of salt.
Ingredients for the mayonnaise:
- 100 ml non sugared soy milk;
- 200 ml vegetable oil;
- 1 table spoon lemon juice;
- 1 table spoon vinegar;
- A pinch of salt.
- Pour soy milk in a blender;
- Blend by adding oil, until soy milk gets thicker;
- Add lemon juice and vinegar and continue whisking;
- Add a pinch of salt to season;
- Put in the fridge and let it rest.
Method for the salad:
- Wash the cabbage and cut into julienne;
- Peel and cut into julienne carrots and onions;
- Wash and cut into julienne the red pepper and celery:
- Mix vegetables in a bowl along with the peas and add vinegar, mayonnaise and salt to season;
- Let it rest to cool in the fridge and then serve it.
- If you do not like the taste of vinegar to dress the salad, you can replace it with lemon juice.