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.

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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

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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 🙂

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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.

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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

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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 🙂

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Meri’s Warm Winter Bowl |Il Piatto Invernale di Meri

Meri’s Warm Winter Bowl:

The weather is getting colder here in Berkeley, and I am in constant need of nourishing and cozy meals. Everyday I am looking for different and fast recipes to prepare during my lunch breaks and this winter bowl is just perfect because you can cook the ingredients the night before and enjoy it the day after for lunch or dinner. This recipe is not only super delicious, but very rich in protein, carbohydrates, vitamins and minerals.

Pumpkin and Walnut Focaccia | Focaccia Dolce al profumo di Zucca e Noci

Pumpkin and Walnut Focaccia:

Breakfast is my favourite meal, I love to start my day with a freshly squeezed lemon juice, a good workout, followed by a nourishing and sweet breakfast. At the moment I’m back home, in Italy, and I’m baking almost everyday a big variety of cakes and breads for my friends and family. This Pumpkin Focaccia is perfect for a sweet but healthy breakfast, because pumpkin is naturally rich in antioxidants vitamins such as: vitamin A, vitamin E and vitamin C.

Pear & Chocolate Cake | Torta alle Pere e Cioccolato

Chocolate and Pear Cake:

I love to cook and eat seasonal fruits and vegetables, which is the reason why today I want to share with you the recipe for a very indulgent yet guilt-free cake, made with pears and very dark chocolate. Even if my favourite dessert is my healthy and plant-based crumble, this cake is very satisfying yet light and easy to digest. Dark chocolate is a very good source of fiber and important minerals, such as: iron, magnesium, manganese and zinc.

My favourite Chia Parafait | Il Mio Pudding di Chia Preferito

My Favourite Chia Parfait :

I love Chia pudding because it keeps me full for 4-5 hours which is perfect when I need a nourishing breakfast and I know I will have to keep on going until lunch time. The recipe I’m sharing with you today is quite easy and you can prepare in the evening and leave it in the fridge overnight. For this recipe I used a good amount of cinnamon that can really help to balance blood sugar levels, it is also loaded with antioxidants and it helps the body to fight infections and repair tissue damages.

Butternut Squash and Sweet Potato Soup | Zuppa di Zucca e Patata Americana

Butternut Squash and Sweet Potato Soup:

Autumn is probably one of my favourite season , mainly because I love how quickly the leaves turn red, orange and yellow. In Autumn I like to take long walks in the park and buy organic vegetables from the local farmer’s market. My favourite fruits and vegetables of this season, are : butternut squash, sweet potato and apples. The recipe I’m sharing with you today has a very high content of vitamins, such as: vitamin A, vitamin B and vitamin C. Butternut squash and sweet potatoes are also a good source of magnesium and potassium.

Cinnamon Cashew Milk | Latte di Anacardi alla Cannella

Cinnamon Cashew Milk: 

Cashew milk is my favourite plant-based milk and I like to use it basically everywhere. I add it to my morning smoothie, to my healthy and vegan sweet treats or to my porridge. This recipe is super tasty and very easy to prepare as you don’t have to drain it like classic almond milk. Cashew nuts are really good for you as they have a very low Glycemic Index and they are a super good source of copper and magnesium.

Warm Berry Porridge | Porridge ai Frutti Rossi

Warm Berry Porridge:
In London, the porridge season has officially started. Even if I truly love to have a fresh smoothie in the morning, when the weather gets colder and the sky is grey, I’ll rather have a warm and cozy porridge packed with vitamins and minerals. For this porridge I normally use blueberries, raspberries and blackberries mixed together. Berries are a very good source of vitamin C, that will boost your Immune System.

The Benefits of Goji Berries| Le Proprietà Delle Bacche di Goji

The Benefits of Goji Berries:

Today I’m going to talk to you about goji berries, I personally love this kind of berries because they last for months and they work well with many different dishes. I even named my little French Bulldog after this super delicious berries.

Meri’s Guide to New York | La Mia Guida di New York

Meri’s Guide to New York:

If you are a vegan, a vegetarian or simply a healthy freak like me, New York is the best place to go. You can find many different restaurant and bars all around Manhattan or Brooklyn. There are also plenty of organic shops and supermarkets where you can find delicious local products. Last week I was in New York with my brother Giulio and we spent 3 days in Soho, which is a very young and cool area.