Wholemeal Swedish Carrot Cake

Ten years have passed since my student exchange in Sweden. During the Fall Semester of 2006/07 I spent about eight months in Uppsala, 70 km north of Stockholm. The walk down my memory lane always starts with a giggle, as I still have vivid memories of thousands of sleepless nights, never-ending parties and pure fun, in its simplest and most spontaneous essence.

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Sourdough Semola & Sesame Seeds Bread

There are some really hot summer days in Rio de Janeiro where all you want to do is lay down, leave your window slightly open and embrace the enchanting energies of this city flowing in your room. I eventually land in that state of nostalgic melancholy that people here call “saudade”.

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Avocado & Chocolate ½ Rawcake

Let me introduce this raw vegan delight, one of my favourite afternoon treats. I really felt I need that chocolate kick today and I got these tempting ripe avocados ready to rumble! 

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Oat and Almond Crunchy Crumble

I have come up with this Oat&Almont crunchy crumble to have an alternative to the classic nutty crust of my raw cakes, ending up with really versatile crumble mix that can be shaped also into small cookies or even chucks, perfect for a casual snack or breakfast.

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Oat Chocolate Cookies

Who doesn’t love cookies? Here follows my own recipe for low sugar wholemeal Oat & Chocolate cookies. Well, we have all tasted new recipes and felt like… “mmmm… this needs something” but were not sure what that “something” was.

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Fermented Mustard

Se, come me avete, un vero debole per spezie e condimenti preparatevi…questa ricetta vi conquisterà! La classica salsa di senape è ricavata da uma miscela di semi di senape scura e/o gialla, aceto e spezie varie. Aggiungendo qualche cucchiano di una cultura starter e lasciando fermentare per qualche giorno otteniamo una salsa lactofermentata dal sapore ancora piu intenso! Fermentare i condimenti, come la senape, è un metodo semplice per aumentare la nostra assunzione giornaliera di un’ampia… Continue reading →

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Fermented Ketchup

Way before refrigeration and hot water bath canning, most condiments were lacto-fermented. This natural fermentation method provides an easy way to preserve food safely, while enriching it with beneficial probiotic bacteria and with a pleasant sour taste. Culturing our condiments, like ketchup, it is a simple way to to boost our daily intake of a wide variety of beneficial microorganisms, that nourish our intestine while bolstering our immune system. If you are hungry for fermented food you… Continue reading →

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