Peas, Radicchio and Mayonnaise

Ingredients for 1:
Radicchio 100gr
200gr of pan roasted peas (from frozen) with a drizzle of olive oil
2 spring onions

Dressing:
2 tbs of mayonnaise, balsamic Vinegar, Salt and pepper, Extra virgin olive oil, Smoked Chilli.

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Piselli, Radicchio e maionese

Ingredienti per 1:
Radicchio 100gr
Piselli passati in padella (da congelati) con in filo d'olio 200gr
2 cipollotti

Condimento:
2 cucchiai di maionese, aceto balsamico, sale e pepe, olio extravergine di oliva, peperoncino affumicato.

Salad: Potatoes, Sun Dried Tomatoes and Mixed Herbs

Ingredients for 1:
1 oven roasted potato with skin (1 hour at 180c)
A handful of Sun dried Tomatoes
2 spring onions
Mixed young leaves (chard, Watercress and red lettuce))

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Patate, pomodori secchi ed erbe miste

Ingredienti per 1:
1 patata al forno con la pelle (1 ora a 180c)
Una manciata di pomodori essiccati al sole
2 cipollotti
Insalata mista di foglie giovani (bietole, crescione e lattughina rossa)

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Salad: Jerusalem Artichokes, Red Onions and Wild Rice

Ingredients for 1:
3 Jerusalem Artichokes cut into pieces, then pan fried it with a dash of olive oil till tender
A handful of pinenuts (2tbs)
100 gr of wild rice
1 small raw red onion finely chopped

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Topinambur, cipolle rosse e riso selvatico

Ingredienti per 1:
3 topinambur tagliati a pezzi, poi fritto in padella con un goccio di olio d'oliva finché teneri
Una manciata di pinoli (2 cucchiai)
100 gr di riso selvaggio
1 piccola cipolla cruda rossa tagliata fine

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Parsnip, Brown Mushrooms and Walnuts

Ingredients for 1:
Brown Raw Mushrooms 100gr
1 raw peeled parsnip
Baby Spinach 100gr
A handful of walnuts (2tbs)

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Pastinaca, Funghi chiodini e Noci

Ingredienti per 1:
Funghi crudi 100gr
1 pastinaca cruda pelato col pelapatate
Spinaci novelli 100gr
Una manciata di noci (2 cucchiai)

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Mixed Roasted Vegs and Rocket Giant Couscous

Ingredients for 1:
1/2 yellow pepper, 1/2 red pepper and 1 small courgette (zucchini) cut unto cubes and oven roasted for 20 min at 180c with a drizzle of oil and a pinch of salt.
Rocket (arugula) 80gr
100gr Giant Palestinian Couscous

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Couscous gigante con Misto di Verdure al forno e Rucola

Ingredienti per 1:
1/2 peperone giallo, 1/2 peperone rosso e 1 zucchina piccola tagliate a cubetti e messe in forno per 20 minuti a 180c con un filo d'olio e un pizzico di sale.
Rucola 80gr
Couscous gigante 100gr palestinese

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Carrots, Parsnip and Mixed Herbs Couscous

Ingredients for 1:
1 big Carrot and 1 parsnip cut unto cubes and oven roasted for 20 min at 180c with a drizzle of oil, a pinch of salt and dried rosmary
Mixed baby Herbs (Watercress and Chard)
100gr Couscous

Dressing:
Balsamic Vinegar, Salt and pepper, Extra virgin olive oil.

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Cuscus di Carote, pastinaca e Erbette miste

Ingredienti per 1:
1 carota grande e 1 pastinaca taglata a cubetti e messa in forno per 20 min a 180C con in filo d'olio, sale e rosmarino secco
Erbe per bambini misti (crescione e Bietola)
100gr Couscous

Condimento:
Aceto balsamico, sale e pepe, olio extra vergine di oliva.

Pride: Food Revolution.

What can we do to help stop global warming, feed the hungry, prevent cruelty to animals, avoid genetically modified foods, be healthier and live longer? Eat vegetarian, a lot of people argue. The choice is to actively engage with the living world, on a path to work responsibly and joyfully to make our lives, and our societies, into expressions of our love for ourselves and for the Earth. In this direction we will try to give our children, and all children, a world with clean air and water, with blue skies and abundant wildlife, with a stable climate and a healthy environment. This is the The Food Revolution.



The Food Revolution: How Your Diet Can Help Save Your Life and Our World by J.Robbins.
John Robbins, the man who started the "food revolution" with the ground-breaking Diet for a New America, boldly posits that, collectively, our personal diet can save ourselves and the world. His latest book presents compelling new information regarding the fields of nutrition, heart disease and cancer, agribusiness, and bioengineering. It discusses the latest discoveries about the relationships between diet and longevity, aging, and vitality. Armed with powerful statistics, fascinating viewpoints, and incisive exposes, Robbins argues for adopting a vegetarian diet for personal well-being as well as for the well-being of the planet.

Fennel, Tomatoes and Capers

Ingredients for 1:
2 tbs Capers
Cherry tomatoes 100gr
1 Raw Fennel
2 tbs pumpkin seeds
2 spring onions

Dressing:
Salt and pepper, Extra virgin olive oil, Apple cider Vinegar.

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Finocchi, pomodori e capperi

Ingredienti per 1:
2 cucchiai di capperi
Pomodorini 100gr
1 finocchio crudo
2 cucchiai di semi di zucca
2 cipollotti

Condimento:
Sale e pepe, olio extravergine di oliva, aceto di mele.

Pride: For Strength

Fruit and vegetables are part of a balanced diet and can help us stay healthy. That’s why it so important that we get enough of them.

5 A DAY highlights the health benefits of getting five 80g portions of fruit and vegetables every day. That’s five portions of fruit and veg altogether, not five portions of each.

Five reasons to get five portions:

• Fruit and vegetables taste delicious and there's so much variety to choose from.
• They're a good source of vitamins and minerals, including folate, vitamin C and potassium.
• They're an excellent source of dietary fibre, which helps maintain a healthy gut and prevent constipation and other digestion problems. A diet high in fibre can also reduce your risk of bowel cancer.
• They can help reduce the risk of heart disease, stroke and some cancers.
• Fruit and vegetables contribute to a healthy and balanced diet.

Fruit and vegetables are also usually low in fat and calories (provided you don’t fry them or roast them in lots of oil). That’s why eating them can help you maintain a healthy weight and keep your heart healthy.

5 A DAY is based on advice from the World Health Organization, which recommends eating a minimum of 400g of fruit and vegetables a day to lower the risk of serious health problems, such as heart disease, stroke, type 2 diabetes and obesity.

To get the most benefit out of your 5 A DAY, your five portions should include a variety of fruit and vegetables. This is because different fruits and vegetables contain different combinations of fibre, vitamins, minerals and other nutrients.

Almost all fruit and vegetables count towards your 5 A DAY. Potatoes and cassava don’t count because they mainly contribute starch to the diet.

To learn more about what counts towards your 5 A DAY, go to 5 A DAY: what counts?

Getting your 5 A DAY is easy. In our 5 A DAY section, you’ll find lots of advice and information, from portion sizes to recipes and restaurant tips, to help you and your family fit five portions into your daily lives.

You can also learn more by downloading this Just Eat More leaflet (PDF).
(Source NHS)

Salad: Sun dried Tomatoes, New Potatoes and Pesto

Ingredients for 1:
A handful of Sun dried Tomatoes
Steamed new potatoes (200gr)
1 gems lettuce head (100gr)
2 small spring onions

Dressing:
2 tbs vegan basil pesto, Salt and pepper, Extra virgin olive oil.

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Pomodori secchi, patate novelle e Pesto

Ingredienti per 1:
Una manciata di pomodori secchi
Patate novelle al vapore 200gr
1 lattugina 100gr
2 cipollotti piccoli

Condimento:
2 cucchiai di pesto di basilico vegan, sale e pepe, Olio extravergine di oliva.

Pride: got greens?

Natalie Portman, who is an advocate for animal rights, has been a vegetarian since childhood. She became a vegan in 2009 after reading Jonathan Safran Foer's Eating Animals. She does not eat animal products or wear fur, feathers, or leather. "All of my shoes are from Target and Stella McCartney," she has said. In 2007, she launched her own brand of vegan footwear. During her pregnancy in 2011, Portman went off her vegan diet and returned to vegetarianism. (from wikipedia)




News on the web is that Brad Pitt and Angelina Jolie are in a constant struggle over what they should be feeding their six children. Pitt, who’s an alleged vegetarian, wants his children to go meat-free while Angie thinks that red meat is an important part of a child’s diet. A friend of the couple told the Daily Mail: “Brad hates seeing the children eating meat and he’s annoyed with how much red meat Angelina has.
“He goes on about the damage caused by methane gases from cattle and that the family should go veggie but Angie says that’s never going to happen.
For years it’s been whispered that Pitt is a vegetarian, but no real proof has ever surfaced. Got any leads? Chime in and tell us if you can find a reputable source proving Pitt’s plant-based diet. (Source)




Carl Lewis is vegan. He reached the top of his career aged thirty on a vegan diet which he has claimed is better suited to him because he can eat a larger quantity without affecting his athleticism and he believes that switching to a vegan diet can lead to improved athletic performance. (from wikipedia)

Salad: Apple, Red Chicory and Brie Cheese

Ingredients for 1:
1 Red Chicory head
1 Red Apple
Brie Cheese 100gr
A handful of raisins
A handful of Chives

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

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Mela, radicchio rosso e formaggio Brie

Ingredienti per 1:
1 testa di radicchio (indivia)
1 Mela Rossa
formaggio Brie 100gr
Una manciata di uvetta
Una manciata di erba cipollina

Condimento:
Sale, Olio extravergine di oliva, aceto balsamico.

Pride: Learning To Fly.

The words ‘professional athlete’ bring to mind toned bodies, strength, endurance... and incredibly large appetites. The average fan would naturally assume that the diets of athletes like Olympian Carl Lewis and slugger Hank Aaron include a lot of meat as a source of protein and bulk for their strong-bodied machines.

But that’s not necessarily true. In fact, more current and former professional athletes than you would think have given up animal proteins and turned to a variety of alternative veggie-based diets instead.


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Orgoglio: Imparare a volare.

Le parole "atleta professionista" richiamano alla mente corpi tonici, forza, resistenza ... e greandi appetiti.Il fan medio sarebbe naturalmente portato a supporre che le diete di atleti come Carl Lewis e l'olimpionico Hank Aaron sono ricche di carne come fonte di proteine ​​e di massa per i loro corpi muscolosi.

Ma questo non è necessariamente vero. Infatti sempre piu' atleti professionisti ed ex atleti di quanto si potrebbe pensare, hanno rinunciato alle proteine ​​animali e hanno cominciato ad adottare a una varietà di diete alternative vegetariane.

Pride: Eat different.

Salad: Cheddar Cheese, Black Beans and Sweet Corn

Ingredients for 1:
Black Beans 150 gr
lamb lettuce 100gr
A handful of Sweet Corn
A handful of coriander
A handful of Sun dried Tomatoes
A handful of cheddar cubes

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

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Formaggio Cheddar, fagioli neri e mais

Ingredienti per 1:
Fagioli neri 150 gr
Songino 80gr
Una manciata di mais dolce
Una manciata di coriandolo
Una manciata di pomodori essiccati al sole
Una manciata di cubetti di formaggio cheddar (oppure asiago o emmenthal)

Condimento:
Peperoncino secco, sale e pepe, olio extravergine di oliva, aceto balsamico.

Pride: Priceless

I decided to start a series of spoofs of famous ads and iconographic images to raise awareness about what we eat and the effect it does on our bodies and the environment.
I hope you'll enjoy them.
This is the first one.
:)

Salad: Red Cabbage, Mushrooms and Spinach

Ingredients for 1:
Brown raw Mushrooms 100gr
Baby Spinach and chard 80gr
A handful of walnuts
200gr raw red cabbage

Dressing:
Extra virgin olive oil
Salt and pepper

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Cavolo rosso, funghi e spinaci

Ingredienti per 1:
Funghi crudi 100gr
Spinaci novelli e bietole 80gr
Una manciata di noci
200gr di cavolo rosso crudo

Condimento:
Olio extravergine di oliva
Sale e pepe

Salad: Artichokes, Rocket and Red Onions Pasta

Ingredients for 1:
A handful of Artichoke hearts in Extra virgin olive oil
Rocket (arugula) 50gr
Wholegrain Fusilli pasta 100gr
1/2 small red onion finely chopped

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

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Fusilli con Carciofi, Rucola e Cipolla rossa

Ingredienti per 1:
Una manciata di cuori di carciofi in olio extra vergine di oliva
Rocket (rucola) 50gr
Fusilli di pasta integrale 100gr
1/2 cipolla rossa tritata finemente

Condimento:
Peperoncino affumicato, sale e pepe, olio extravergine di oliva, aceto balsamico.

Salad: Carrots, Cauliflower and Almonds

Ingredients for 1:
3 raw pealed carrots
A quarter of a raw cauliflower
A handful of almonds
Rocket (arugula) 50gr

Dressing:
Extra virgin olive oil
Salt and pepper
3 tbs Lemon juice

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Carote, cavolfiore e mandorle

Ingredienti per 1:
3 carote pelate
Un quarto di cavolfiore crudo
Una manciata di mandorle
Rucola 50gr

condimento:
Olio extravergine di oliva
Sale e pepe
3 cucchiai di succo di limone