Beetroot Hummus

Beetroot Hummus

It is nice to wake up with a ray of sunshine on the eyelids, a sigh of wind on your cheeks, craving for ice cream and the song “Emozioni” by Battisti in your ears.                                                                                     

Happiness is like a glass of red wine, like the geraniums hanging from the grandmothers’ balconies, like my cat’s cover, and the flavour of watermelon in Summer. Dilated pupils, dimpled cheeks, crow’s feet at the sides of the eye: those are the symptoms of a natural state of serenity.

But what colour is the melancholy? This term is a combination of two Greek words: mélanos (black), and mélas, cholé (bile), so its meaning is “black bile”. It often happens in life to fall into negative emotions, but food can be useful in case like this. Today, we take from the pantry an ingredient that has the colour of happiness and at the same time is able to fight against the dark sides of melancholy: the beetroot.

In fact, in addition to its high content of minerals and vitamins and to its purifying and energetic properties, this root also contains betaine, a substance that can affect the brain, improve people mood and fight against a state of moderate depression.

The beetroot can be consumed in various ways, but I suggest you to blend it with lemon, olive oil, garlic, chickpeas, salt and tahini sauce, to obtain a creamy tasty hummus which is beneficial to the physical and mental health!

“Capire tu non puoi, tu chiamale se vuoi: Emozioni.”

The recipe

Ingredients for 4-5 people:

  • 400 g beetroot;
  • 300 g precooked chickpeas;
  • 1 garlic clove – chopped;
  • Some lemon juice;
  • 1 table spoon extra virgin olive oil;
  • 2 table spoons of tahini sauce;
  • Some mint leaves;
  • Some parsley- finely chopped;
  • A pinch of salt;
  • A sprinkling of pepper and turmeric.

Instructions:

  1. In a food blender, pour all the ingredients: beetroot, chickpeas, garlic, lemon juice, oil, tahini sauce, mint, and salt;
  2. Blend until you obtain a smooth cream, if it is too thick, add more oil;
  3. Serve with a sprinkling of turmeric, pepper and chopped parsley.

My advices:

  • There are different types of bread that originally accompanied hummus in the Middle East, such as unleavened bread orpita, however slices of toasted bread are also fine;
  • This hummus is perfect alongside falafel (you can find my recipe here). It will give the dish a touch of freshness and the scent of Summer.

Instagram

Italian Blog 

WebSite

Light Pancakes Recipe |Vegan Recipe

Light pancakes recipe| Vegan Recipe

We have all forgotten the importance of small gesture, the scent of naturalness and simple things. This morning, let’s take time for us… Let’s have breakfast in peace, like we used to when we were kids.

It’s Sunday and I woke up very early with the sunlight brushing my hair. Francesco is still wrapped in his dreams. Then I take a pan, some strawberries, some cream and chips of chocolate, and I add a flavor of love and feeling of empathy: these are the ingredients for a sweet awakening. I love having breakfast with fluffly and still warm pancakes, accompanied with fruits and a cascade of maple syrup or cream. A quick and easy recipe, that can really improve your day. Sometimes we underestimate the power of food and healthy tastes, which are the only ones able to spread the right daily positive vibes.

After we have reloaded with this abundant and healthy breakfast, we went for a long walk to the wonderful paths of Victoria park. Suddenly, we found ourselves surrounded by the green Nature of the park, the chirping of the birds in the background, the smell of the summer peeping out from the horizon. You don’t really need to go far away to smile. I mean, let’s not get lost in the conformity of everyday life, just be ourselves!

The Recipe

  • Our recipe replaces the traditional ingredients with oat flour instead of the white one, vegetable milk instead of cow’s milk, ripe banana instead of white sugar and baking soda and vinegar instead of yeast!
  • This recipe is great even for your kids, who can enjoy it for snack!

Ingredients for 5-6 (more or less) Pancakes:

  • 130 g of oat flour;
  • 230 ml of vegetable milk;
  • 2 ripe bananas;
  • A pinch of baking soda;
  • 1 tea spoon vinegar;
  • Some organic lemon zest;
  • A pinch of salt.

Instructions:

  1. Pour in a bowl the oat flour, baking soda, vinegar, a pinch of salt, vegetable milk, lemon zest and stir them well together;
  2. Cut bananas into small chunks and add them to the mixture. With the help a mixer blend well the dough;
  3. Preheat a non-stick pan with a diameter of about 10 cm;
  4. With a spoonful take the mixture and pour in the centre of the pan, then let it spread out;
  5. Let it cook for few minutes. When you see little bubbles, then your pancake is ready to be turned on the other side until it has browned. Help yourself with a spatula;
  6. Repeat the process until the dough is finished;
  7. Pile up pancakes on the top of each other and stuff them as you wish.

You can use for the topping the traditional maple syrup or let your imagination run free…

I used a vegan cream (the same one I used for the tart, you can find the recipe here), some strawberries and chips of dark chocolate.

My advice

If you don’t eat all your pancakes, save them in the fridge for about 3 days, then reheat and enjoy them again!

Victoria Park

  

Instagram

Italian Blog

WebSite

 

A special collaboration

A special collaboration

What makes London a “talking” living city concerns its multicultural and cosmopolitan background. In this city multiculturalism has become a habit. There are swarms of people from all around the world living and working here. London is certainly the city you have to pass through once in your life.

Assunta is a long-standing friend of mine. We have been knowing each other for decades, since when we were two dreamy teens from South of Italy (Apulia)…
Me and Assunta have been in touch for years, as long as I left Italy to London, where I settled and started working on my personal project Natureat, while she became a photographer.

Assunta is currently living in Bari, in Southern Italy, where she works with her camera, taking pictures and she is an amazing  wedding photographer.

Few months ago, when Assunta was passing through London, we spent some time together like the old good times. Although time passes, Assunta didn’t change much.

Some feelings and emotions just didn’t vanish over time: in fact, my dear friend Assunta looks like the same I met years ago; a genuine and dreamy person who never ceased to rejoice and being amazed of little things.

We made up for the lost years, drinking some wine together, and talking about our lives for hours. I felt like I was at home and I appreciated her curiosity (and satisfaction) when she tried (and appreciated) my vegan food.

She told me about her future plans and about the hard work concerning the wedding photography, which she deals with. I really appreciate her alternative style and the passion she puts in all her works. It makes everything magical and wonderful.

Before she left, we stopped at a coffee shop in Brick Lane: a very vintage place, which has so influenced our adolescence.

Suddenly, we had an idea… While we were chatting, unwilling to let our friendship again at the mercy of the distance, we took a decision. Me and Assunta are now working together for a common idea, a co-working between Food & Photography, that you will soon be able to follow on our blog.

Through the memories of the past and expectations about the future, we are the very same that we used to be in the past, but maybe we are more sensible and with great expectations to turn our desires into reality.

Website:  www.assuntasimone.com

Italian Blog