Farro, Chickpeas and Lemon Salad / Insalata di Ceci e Farro al Limone

Farro, Chickpeas and Lemon Salad

Today I want to share with you a salad that you can easily make on a Sunday night and have it as a fast yet healthy lunch during the week. This time I made with asparagus, since they are in Season here in California and “almost” in Season in Europe. You can substitute the asparagus with any veggies that you love, like aubergines, courgettes or squash.

Processed with VSCO with f2 preset

You will need (2 people):

  • 200 gr of farro
  • 1 glass jar of chickpeas (200 gr)
  • 200 gr of asparagus
  • 2 lemons
  • extra virgin olive oil
  • salt and pepper to taste

Processed with VSCO with f2 preset

Start by boiling two pans of water. Add salt in both and the juice of 1/2 lemon to each one of them.

Use one to cook the farro, which will take around 30 minutes, and the other  one to cook the asparagus, that will cook in around 20 minutes.

Once the farro and asparagus are cooking you can start draining and rinsing the chickpeas, please try to buy jarred chickpeas instead of canned chickpeas as they are much healthier.

In the meantime, prepare also the dressing with the juice of 1 lemon and 1 TBS of extra virgin olive oil. Add salt and pepper and stir really well.

Once the asparagus are cooked, drain them and place them on a plate. Next drain the farro and mix it on a bowl with the chickpeas. Add the dressing and serve it on top of the asparagus.

Enjoy it warm immediately or the next day for lunch. Hope you’ll love it 🙂

Processed with VSCO with f2 preset

Insalata di Ceci e Farro al Limone

Oggi voglio condividere con voi una ricetta facilissima, che potete tranquillamente preparare la Domenica sera e servirla durante la settimana per un pranzo veloce. Questa volta, ho deciso di aggiungerci gli asparagi, perché sono di stagione qui in California, ma voi potete prepararla anche con la zucca, le melanzane, le zucchine o insomma qualsiasi verdura che vi piaccia.

Processed with VSCO with f2 preset

Ingredienti (2 persone):

  • 200 gr di farro perlato
  • 200 gr di ceci (in barattolo di vetro)
  • 200 gr di asparagi circa
  • 2 limoni
  • olio extra vergine di oliva
  • sale e pepe qb

Processed with VSCO with f2 preset

Iniziate ponendo due pentole di acqua sul fuoco e aggiungete sale e il succo di mezzo limone in entrambe.

Utilizzatene una per cuocere il farro, che ci metterà circa 30 minuti. E l’altra per cuocere gli asparagi che ci metteranno invece circa 20 minuti.

Mentre il farro e gli asparagi sono sul fuoco, iniziate a scolare e sciacquare i ceci, sarebbe meglio utilizzare i ceci in barattolo di vetro in quanto sono molto più salutari.

Preparate anche il condimento dell’insalata con il succo di un limone, un cucchiaio di olio extra vergine di oliva ed il sale e il pepe.

Ricordatevi di porre gli asparagi “in piedi” dentro alla pentola, di modo che le puntine rimangano più dure. Una volta cotti, scolateli bene e poneteli in un piatto e condite leggermente.

Scolate poi il farro e mescolatelo in una terrina con i ceci ed il resto del condimento. Ponete poi il farro sopra agli asparagi e servite.

Come vi anticipavo, questo piatto può essere consumato direttamente o anche tenuto in frigo servito freddo per un pranzo settimanale veloce.

Spero vi piaccia e vi auguro un buon inizio di settimana 🙂

Processed with VSCO with p5 preset

Choco Crostatina | Crostatina al Cioccolato

Choco Crostatina: 

“ People who love to eat, are always the best people” Julia Child.

I’m starting this blog post with one of my favourite quote, and I just want to add that people who love to cook are even better !!! Today’s recipe is my own version of a classic Crostatina, which is a typical Italian pie. I have many sweet memories with Crostata, since my mom used to make it for me and my brothers when we were young. My version is just a little bit healthier but still delicious and indulgent.

Adri’s Veggie Arepas | Le Arepas di Adri

Adri’s Veggie Arepas :

After a few weeks of break, I’m back on track and I can’t wait to share many new super yummy recipes with you guys. Since I came back from my Easter holidays,  I have been really busy with school and I had no time to post on the blog any recipe or the pictures of my amazing Spring Break trip to Hawaii. Now that I have more free time I can’t wait to write many new posts for you. I will start with the recipe for the famous Arepas created by my lovely friend Adriana. Arepas are a typical Venezuelan dish made with corn flour and stuffed with different fillings like: cheese,vegetables, avocado or meat. To add more nutrients and taste to the arepas, we decided to combine the classic dough with spinach (green arepas), carrots (orange arepas), beetroot (pinky arepas) and black beans (purple arepas).

Alice’s Veggie Penne | Le Penne alle Verdure di Alice

Alice’s Veggie Penne:

Today I’m sharing with you another of Alice’s super delicious plant-based recipe. This time she decided to prepare a true Italian dish made with whole spelt Penne and a super yummy veggie cream. I tried her recipe a few times and it works perfectly for a dinner with friends or family. The tahini makes the dish even more delicious and nutritious since it’s a really good source of vitamin and minerals, such as: iron, potassium and phosphorus , vitamin E and vitamin B.

The Perfect Breakfast Pie | La Mia Torta al Caffè Preferita

The Perfect Breakfast Pie:

I have never talked to you about my first true love: coffee. I simply adore the perfume of coffee early in the morning, just as much as I love its strong and intense taste. I know it’s not the healthiest drink ever, but I am Italian and espresso is part of our culture, it simply reminds me of home and the tradition of having a quick espresso in my favourite bar before going to school or work.  So, two days ago I decided to combine my love for pies with my love for coffee et voilà here’s the recipe for my perfect breakfast pie. Caffeine it’s a very strong stimulant of the Central Nervous System and it can help to fight tiredness and promote focus, which is the reason why I really suggest you to have this cake for breakfast or after lunch but don’t serve it after dinner.

Alice’s Plant-Based Muffins | Le Camille Integrali di Alice

 

Alice’s Plant-Based Muffins:

I have decided to create a new section of the blog, where I will share healthy recipes from my friends and family. Last week my dear French friend Cecile shared the recipe for her Veggie Quiche, and this week my dear friend Alice created an extremely delicious recipe for  vegan muffins made with carrots, oranges and apples. Alice Piccin, is not only a creative plant-based chef, but also a very talented photographer based in Venice, Italy.

Plant-Based Banana Bread | Pan Bauletto al Profumo di Banana

Plant-Based Banana Bread:

As you probably know, breakfast is my favourite meal. I love to start my day with nourishing and sweet breads, healthy porridges, delicious smoothies or to spread peanut butter on toast. The recipe that I am sharing with you today, is very fast and easy to make and I normally prepare it on a Sunday afternoon when I have more time to bake, and enjoy it during the week for breakfast or as a mid-afternoon snack.

Cecile’s Veggie Quiche | La Quiche Vegetariana di Cecile

Cecile’s Veggie Quiche:
Last week I organised a brunch “chez moi” with my dear friends Cecile and Christina. I prepared various freshly squeezed juices and a healthy and delicious Banana Bread, don’t worry I will post the recipe very soon. My friend Cecile prepared a super healthy yet yummy Veggie Quiche made with courgette, eggs and curry and she kindly gave me the permission to share the recipe with you guys. Cecile’s Quiche is very simple and easy to make and super nourishing too. I use mainly organic and free-range eggs, that are naturally rich in protein and vitamins and minerals such as: selenium, vitamin D, vitamin B6 and B12.

Meri’s Guide to Los Angeles | La Guida di Meri a Los Angeles

Meri’s Guide to LA:

Last weekend I had the chance to visit Los Angeles, which is located just 1 hour by plane from San Francisco. Los Angeles is probably the “healthiest” city in the US. In LA you can find plenty of restaurants serving plant-based and organic dishes, there are also many juice bars and yoga studios. Last weekend the weather was really nice and I went running every day with my brothers Giulio and Giacomo. If you have the chance to visit California then you have to go to LA and enjoy its amazing vibe.

Strawberry & Coconut Smoothie | Frullato di Fragole e Cocco

Strawberry & Coconut Smoothie:

Now that I moved to California and I don’t have to fight the cold English weather anymore, I like to start my day with a fresh and nourishing smoothie. In my smoothies I try to combine different ingredients and I always make sure to add a good source of healthy fats like coconuot yogurt. For this smoothie I used frozen strawberries but you can use also fresh strawberries and add 2 ice cubes. Strawberries are naturally rich in nutrients, antioxidants and phytochemicals that may help the body to prevent the effects of ageing, diabetes and high blood pressure.