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 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.

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.

Persimmon Tart | Torta di Cachi

Persimmons Tarte:

Last week, my lovely friend and photographer Christina, gave to me a big basket of organic persimmons from her boyfriend’s garden. Persimmon are my favourite Winter fruits as they are very sweet and juicy, therefore they are the perfect ingredient for cakes, compotes and smoothies. Persimmons are relatively high in calories, but very low in fat. These orange round fruits are also a really good source of Vitamins C, antioxidants and dietary fiber. I like to serve my Persimmons Cake for breakfast with a warm matcha tea or as a dessert combined with diary-free vanilla ice cream.

Buckwheat Choco Bites | Dolcetti al Grano Saraceno e Cioccolato

Buckwheat Choco Bites:
I know I have been a little quiet lately but I really needed to spend some time off technology and social media. Today, I’m feeling energised again and I’m ready to share a new exciting recipe with you guys. This buckwheat and choco bites are gluten-free and plant-based and I like to serve them as a light dessert or as a mid morning snack or even for breakfast with my homemade cashew milk. Buckwheat is naturally free from gluten and it has a very low Glycemic Index; it’s also very high in protein and mineral content.

Pear and Apple Crumble | Crumble di Pere e Mele

Pear and Apple Crumble:

I love crumbles, especially because they are very healthy and easy to prepare. I like to change the base of the crumble with seasonal fruits, in the Summer time I normally use peaches and apricots while in Autumn I like to prepare it with apples and pears. Pears and apples are both very high in pectin, a water soluble fiber, that can help the body to lower glucose levels and blood pressure. Pectin can also help to fight constipation and regulate the bowel movement, in addition, apples and pears are naturally rich in vitamins and minerals.

Broccoli, Courgette and Mint Soup | Vellutata di Broccoli, Zucchine e Menta

Broccoli, Courgette and Mint Soup:

I am a very big fan of soups, whenever I have guests coming over for dinner I serve a nourishing and tasty soup as a starter followed by my healthy version of a classic Greek salad or by my signature veggie frittata. This green soup is very easy to prepare and I personally love to add fresh mint leaves to make it more tasty and delicious. Broccoli are a very good source of vitamin K and A, that combined can help the body to keep the vitamin D metabolism in balance. In addition broccoli are very high in vitamin C, that can really help to fight skin damage caused by pollution and sun exposure. I like to serve this soup with a delicious cashew cream which makes it even more rich and tasty.

Choco Popcorns | Popcorn al Cioccolato

Choco Popcorns :

This is probably the easiest recipe that I have ever posted. My choco popcorns are a very healthy and delicious treat, I like to serve them as a dessert, or when I invite all my girlfriends for a movie night. To cook the popcorns I used coconut oil because of its smoke point, which is much higher than olive oil. Therefore, coconut oil can maintain most of its vitamins and mineral at very high temperature.

Hazelnut Granola | Granola alle Nocciole

Hazlenut Granola:

I created this delicious granola recipe for my grandma this Summer, and she loved it so much that I have to prepare it for her at least once a month. This granola is very simple to prepare and it is made of a few simple ingredients like oats, nuts and seeds and coconut blossom syrup. For this granola I also used coconut oil, to make it more crunchy and full of healthy fats. Coconut oil is also a very important source of vitamins and minerals, such as: vitamin E, vitamin K and iron.

A Very Veggie Frittata | Frittata alle Verdure

A Very Veggie Frittata:

I just discovered the best trick to make a perfect and delicious frittata: cook it in the oven!!!! I love to prepare a good frittata because it literally takes ten minutes to make it, and because eggs are a really good source of protein, that can really make you feel fuller for longer. I like to add veggies in my frittata to make it even more nourishing and satisfying. For this recipe I used baby spinach, red peppers and leeks. I personally try to add leeks almost in every dish because like garlic and onions they belong to a vegetable family called: Allium vegetables and they are anti-bacterial, anti-viral and anti-fungal. Leeks are also naturally rich in vitamin B, vitamin K and manganese.