Monday, December 9, 2013



Been a long time since I posted and now have to make it up - with recipes for Christmas, here is a famous one from Italy.

1 3/4 cups almond blanched
3 tablespoons all-purpose flour 
finely grated zest of an orange (2 tablespoons) 
1/4 teaspoon salt
2-3 tablespoons brown sugar
2 tablespoons sour cream 
2 tablespoons maple syrup
5 tablespoons of butter
1/2 teaspoon lemon extract
melted chocolate

Chop almonds and then mix in a large bowl with the flour, lemon zest and salt. 

I in a medium saucepan put sugar, cream, maple syrup and butter and stir occasionally until the sugar has melted and the mixture gets smooth.

Remove from heat and pour over the almonds mixture,

add the essence and mix until smooth.

Then let it cool at least 30 minutes.
Drop spoon sized piles of the batter on a tray lined with baking sheet, leaving space between them, as they will spread.


Bake for 10-15 minutes at 350F/175C, until cookies turn golden brown.
Allow to cool in the tray, then drizzle with melted chocolate.
I also sandwiched few cookies together putting 1 teaspoon of melted chocolate in the middle.

Saturday, October 5, 2013

Crackers "Endurance"

Crakers Endurance

1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds 
1/2 cup sesame seeds
1 cup water
1 large clove garlic, crushed
1 teaspoon onion powder
1/4 teaspoon salt
thyme / oregano

Preparation Method
Pre-heat the oven to 325F.

In the meantime, put all the seeds
in a food processor and grind a little bit (leaving seeds half the size) then put in a large bowl,
Crakers Endurance

add the rest of ingredients and mix well.

Line the largest oven tray with baking sheet and then put in it the composition and spread by hand over the entire pan.

Crakers Endurance


Bake at 325F for 30 minutes, then remove from the oven tray,
Crakers Endurance

and cut into squares or rectangles.

Then carefully turn on the other side with a spatula and bake for another 30 minutes, checking from time to time not to burn.
Allow to cool completely in the pan after removing from the oven.

Friday, September 13, 2013

Sesame Truffles

Sesame Truffles

½ cup cashews (raw)
2 tablespoons tahini (sesame butter)
2 tablespoons agave nectar / honey (or less, as you prefer)
1 teaspoon your favorite extract (I used lemon extract)
3 tablespoons sesame seeds, roasted in the pan

Preparation Method
Place cashews in a food processor and pulse mix until they're ground, then add the tahini, agave and extract and mix until smooth.

Transfer mixture to a bowl and keep in refrigerator for 2 hours.

Form from it balls of desired size
, and pass them through sesame seeds.
Sesame Truffles

Wednesday, September 11, 2013

Kale Chips

Kale Chips

2.4 (► Fullness Factor)
Nutrition Data - Kale Chips

5.0 (► ND Rating)

Nutritional Target Map
[click for more details]

1 bunch kale, washed and thoroughly dried
2 tablespoons olive oil

Preparation Method
Remove the central stem of each kale leaf, then cut
leaves into 3-4 cm pieces, place on a large baking tray and toss with olive oil and salt, and bake at 135C/275 F until crispy, for about 20 minutes (turn them after 10 minutes).

Kale Chips

Sunday, September 8, 2013

Quinoa Quiche

Quinoa Quiche

4 eggs
3/4 cup Greek yogurt
1/2 cup quinoa, rinsed
1 cup water
8 mushrooms,chopped 

3 cloves of garlic, chopped
1 onion, finely chopped
1/2 cup Parmesan cheese, grated
1 1/2 cups spinach or kale,
cut into thin strips
cherry tomatoes, cut in half
chopped dill
salt and pepper to taste

Preparation Method
Place in a saucepan water (1 cup) to a boil over medium heat, when it starts to boil add the quinoa and simmer for 15 minutes with salt, covered. Let it boil until the liquid is absorbed by the seeds. After quinoa has cooked, remove from the heat and leave covered for another 5 min. The steam will continue to cook.

Meanwhile in a pan put 2 tablespoons oil and sauté the onion and garlic then add the spinach, mushrooms and saute until liquid evaporates of mushrooms, stirring occasionally.
Then leave it to cool and
in the meantime beat the eggs with the yogurt until it becomes frothy.

In a large bowl put fried mushrooms, parmesan, cooked quinoa, beaten eggs,
dill, salt and pepper and mix well.
Then pour the mixture into an oiled tray and carefully place over it the
cherry tomatoes seed side up on top and bake at 180 C/350 F for about 45 minutes until golden brown on top.

Quinoa Quiche