Wild Sauerkraut

In recent years we have started a real war against bacteria. Truth is, all the eat is highly populated by these microorganisms and we too host many bacteria our body. The so-called “good bacteria” help to protect us by crowding out some of their dangerous “bad” relatives that can cause several diseases. Many of these “good” bacteria reside in our gut, helping our body break down food and absorb nutrients. Not only do we live… Continue reading →

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Cashew Cheese D.I.Y.

Questo cream cheese di anacardi è una vera delizia! Proprio la settimana scorsa, nella mia ultima lezione di pane e pasta madre, le mie alunne hanno adorato questo formaggio vegan spalmato sui crostini di pane appena sfornato.

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Raw vegan chocolate ‘n’ banana cake

Posso finalmente dire che sono tornata! Son tornata a creare, testare e preparare le mie amatissime raw cakes! Nei primi sette mesi di gravidanza, non ho sentito nessuna voglia di dolce, anzi storcevo un po’ il naso al pensiero di preparare una torta. Oggi invece, dato che i miei pulcini devo crescere e raddoppiare di peso, sospetto ci sia qualche ormone pazzerello che mi segnala la chiarissima voglia di un dessert, a base di cioccolato,… Continue reading →

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Wholemeal Focaccia Bread

Wholewheat Focaccia

Focaccia is such a YUMMY bread! Versatile, rich in flavours, it goes with any kind of toppings and it’s a true showstopper! Before presenting the recipe, I need a proper introduction to my focaccia love. It all started about two years ago, after visiting my husband’s family in Genoa, the motherland of Focaccia. Back there, I experienced something astonishing: whenever someone was hungry with no access to a proper sit-down meal, a paper bag full of… Continue reading →

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Buckwheat Strawberry Tart

Buongiorno! Meet this delicious tart called… “Crostata”, one of my favourite favourite Italian evergreen adagio, that we simply love to savour for breakfast or in the afternoon tea break. I added a special “twist” to the classic grandmother crostata, by making it vegan, while reducing the amount to sugar to be used and, least but not last, using gluten-free buckwheat flour (GI45)!

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Wholewheat pizza recipe ‘n vegan topping

From kneading the dough to carefully preparing your mise en place and, finally, baking your creation: nothing feels more rewarding than making pizza at home!  When I started to home bake my pizza, I had to face the reality that baking a good pizza it is not easy, especially if you want to replicate the pizza you eat at your favorite restaurant….using your home oven. This is way in this post I am sharing all… Continue reading →

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Oat and Quinoa Crackers

I will be soon packing my stuff and getting ready to travel all the way to my motherland…Italy! As I mentioned before, I come from unknown town of a few thousand souls called Pollenza, located in the Marche region. It is a small gem nestled in the blooming Italian countryside where people have a slow approach to living, a boasting longevity and a superior life quality. God bless! With my husband, we do fantasize about moving back… Continue reading →

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