Sunday 20 November 2011

Ingredients: Parsnip

Parsnip

The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most carrots and have a sweeter taste, especially when cooked. The parsnip figures in the long list of comestibles enjoyed by Bonvesin de la Riva in his "Marvels of Milan" (my home town!). Parsnips can be eaten raw, boiled, roasted or used in stews, soups and casseroles. Parsnips are a good source of vitamin C, fibre, folate and potassium.

Recipes with parsnip:

Lentils, Parsnip and Cranberries Parsnip, Spinach and Cherry Tomatoes
Red Cabbage, Carrots and Eggs Mayo Lentils, Parsnip and Watercress

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Ingredienti: La pastinaca

La pastinaca (Pastinaca sativa) è una radice relativa della carota. La pastinaca assomiglia alle carote, ma è più pallido che la maggior parte carote e ha un sapore più dolce, soprattutto se cotto. La pastinaca comune figura nella lunga lista di verdure commestibili elogiate dal milanese Bonvesin de la Riva nel suo "Meraviglie di Milano" (la mia citta' natale!). Le pastinache possono essere consumate crude, bollite, arrosto o utilizzate zuppe e stufati. Pastinache sono una buona fonte di vitamina C, fibre, acido folico e potassio.

Ricette con la pastinaca:

Lentils, Parsnip and Cranberries Parsnip, Spinach and Cherry Tomatoes
Red Cabbage, Carrots and Eggs Mayo Lentils, Parsnip and Watercress

Saturday 19 November 2011

Lentils, Parsnip and Cranberries

Lentils, Parsnip and Cranberries

Ingredients for 1:
2 shaved parsnips 200gr
A handful of dried cranberries
black lentils 200gr
A spoonful of chives (dried or fresh)
A handful of pine nuts

Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper.

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Lenticchie, Pastinaca e Mirtilli rossi

Ingredienti per 1:
2 pastinache Pelate col pelapatate 200gr
Una manciata di mirtilli rossi secchi
Lenticchie nere 200gr
Un cucchiaio di erba cipollina (secca o fresca)
Una manciata di pinoli

Condimento: Olio extravergine di oliva, aceto balsamico, sale e pepe.

Friday 18 November 2011

Suggestions: "PLANEAT" Film Documentary



A group of leading international scientists, doctors and professors have spent their lives trying to find out what is the best way to eat. A pattern has begun to emerge in their research, which shows that our animal-based diets are the cause of our most challenging health and environmental problems. Having to battle against their own beliefs, and those of the institutions they worked for, they have come up with a solution that will change peoples lives forever. They share their ideas on how we can not only prevent prevalent diseases like cancer and heart disease but also cure them. And also how applying the same principles can dramatically reduce our greenhouse gas emissions, at the same time as providing more food for the planet. In accordance with this scientific evidence, pioneering farmers and chefs around the world are discovering new ways to produce and prepare the food we should be eating. Sign up to watch the film at www.planeat.co.uk

I strongly recommend to watch this film.

Thursday 17 November 2011

Salmon Caviar, Rice and Crispy Seaweed

Salmon Caviar, Rice and Crispy Seaweed

Ingredients for 1:
50gr of salmon caviar
2 spring onions
White Rice 100gr
Sushi Nori Seaweed (yes the one you use to roll sushi) cut into fine strips and toasted for a second on a pan medium heat with a tbs of soya sauce

Dressing: 3tbs Sesame oil (or extra virgin olive oil), 2tbs soya sauce, 1tbs wasabi powder (mix them all together in advance).

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Caviale di salmone, riso e alghe croccanti

Ingredienti per 1:
50 gr di caviale di salmone
2 cipollotti
Riso bianco 100gr
Sushi alghe Nori (sì quella che si usa a rotolare sushi) tagliata a striscioline sottili e tostate per un secondo a fuoco medio padella con un filo di salsa di soya

Condimento: 3 cucchiai di olio di sesamo (oppure extra vergine), 2 cucchiai salsa di soya, 1 cucchiaio di wasabi in polvere (mescolare tutto assieme in anticipo).

Tuesday 15 November 2011

Salmon, Avocado and Rice

Salmon, Avocado and Rice

Ingredients for 1:
100gr of fresh salmon cut into sashimi size or smaller
1 Avocado
Chives
White Rice 100gr
A handful of baby Watercress

Dressing: 3tbs Sesame oil (or extra virgin olive oil), 2tbs soya sauce, 1tbs wasabi powder (mix them all together in advance).

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Salmone, avocado e riso

Ingredienti per 1:
100gr di salmone fresco tagliato a dimensione sashimi o più piccolo
1 avocado
erba cipollina
Riso bianco 100gr
Una manciata di baby crescione

Condimento: 3 cucchiai di olio di Sesamo (o olio extravergine di oliva), 2 cucchiai di salsa di soia, 1 cucchiaio di wasabi in polvere (mixateli assieme prima di aggiungerli all'insalata).

Thursday 10 November 2011

Shiitake Mushrooms, Red Pepper and Crispy Seaweed

Shiitake  Mushrooms, Red Pepper,  and Crispy Seaweed

Ingredients for 1:
2/3 Shitake Mushrooms pan roasted
half a raw Red Pepper
Sushi Nori Seaweed (yes the one you use to roll sushi) cut into fine strips and toasted for a second with the Sesame seeds
2 little spring onions
Rocket (arugula)

Dressing: 3tbs Sesame oil (or extra virgin olive oil), 2tbs tamari sauce, 1tbs wasabi powder (mix them all together in advance).

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Funghi Shiitake, peperone rosso e alghe croccanti

Ingredienti per 1:
2 o 3 Funghi Shitake arrostiti in padella per 20 min a fuoco medio
mezzo Peperone rosso crudo
Alghe Sushi Nori secche (sì quello utilizzato per arrotolare il sushi) tagliate a striscioline sottili e tostate in padella per un secondo con dei semi di sesamo
2 cipollotti piccoli
Rucola 50gr

Condimento: 3 cucchiai di olio di sesamo (oppure extra vergine), 2 cucchiai salsa di soya tamari, 1 cucchiaio di wasabi in polvere (mescolare tutto assieme in anticipo).

Tuesday 1 November 2011

365 Days of Salads and counting

Well, everything started here.
After creating 365 salads in one year.
My challenge was coming to an end.
365 days, 365 new and original salads photographed and posted here.
But I didn't give up there nor now after 4 year.

I can't believe the number of combinations I've created,
some are very good, others OK, others so and so,
but I was learning in the process and I've definitely honed my skills.

I started this project to see if it was possible to create 365 salads for lunch from my desk, in the office or at home.
I was keen on demonstrating that salads are a yummy, fancy and complete meal, and I feel like I did it in the end.
I actually felt like I've just started nailing the art of salad making.
Only now I'm really getting the tricks on how to make successful dishes.

I've been studying and reading a lot about nutrition, seasonal veggies, properties of the ingredients, food associations, vegetarianism, vegan-ism, raw vegan-ism, local farming, organic farming, etc...
I feel kind of knowledgeable on many food-related issues, but there is always more to learn.

I hope I raised a little bit of awareness about the importance of having a sustainable, organic and healthy diet.
Especially about what your diet impact on your personal health, your local community,
and ultimately on the future of our children and of the planet in itself.

Eat a lot of tasty salads. An be proud of it.

Ciao
David

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