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SALTY

This is the basic recipe that you can use to do many things ..
may be the pizza dough for a cake, the pizza, a pie, flavored with herbs of bagels, croissants to be stuffed, you can fry it, you can do much more.
Here I present the basic recipe, then I will propose some of my recipes, even if you yourself can give rein to your imagination and your personal taste.
The important thing, as always, is to use good quality ingredients.

The first thing to do is refresh the sourdough ( here's the article on sourdough ) council to do so in the evening to rest all night. In the morning will definitely be ready for use. To cool off, and we weigh the same weight of flour and half of warm water. Mix well and let rest in a high area of \u200b\u200bthe house or otherwise in a place away from drafts. I always use a glass container for the dough and work with a wooden spoon, never with the steel.

The next morning we prepare our yeast dough, that's what we need: T1
500 gr flour, 140 grams sourdough filled with alveoli, 150g of sunflower oil, 100 g warm water and salt in full.

In a glass bowl put the liquid ingredients first, after the solids.
stirring with a whisk for mixing the dough mother with warm water and oil and then add the flour and finally the salt. Salt
if in close contact with yeast, prevents the rise, so it's always added after the flour together.

Now we transfer the dough in a pastry nice and good to work for a few minutes. The
put into the glass bowl and cover with plastic wrap and let rest until doubled in an environment away from drafts, it may be in the oven for example.

We started with our mix, when it is well risen, doubled.
I remind you that sourdough rises more slowly than yeast, I'm happy to refresh the sourdough the night, as I said before, you can then prepare the leavened dough in the morning and prepare the recipe in mid-afternoon / evening.

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leavened dough was better when we were worse

Every time I happen to go and find someone to eat at the table and asparagus ; in November peas, oranges and salad in June already cleaned and cut into "comfortable" plastic bags .. and so on .. Unfortunately, this happens because the vegetables are now sold frozen per una semplice questione di comodità, verdure raccolte in stagione, surgelate ed inscatolate nella plastica (e lì ci sarebbe da fare tutto un discorso sui rifiuti inutili)e così conservate nei nostri freezer per mesi. Ho imparato, con il tempo, che per poter beneficiare delle proprietà delle verdure, è necessario acquistarle fresche e consumarle prima che raggrinziscano nel nostro frigorifero, ovvero quando sono ancora vive! IL CIBO E' VITA...
(ho visto gambi di sedano ammosciarsi e addirittura congelarsi nella parete del mio frigo, abbandonati a se stessi ed infine buttati nella spazzatura..ebbene sì, quando si lavora e si ha poo tempo, accade perfino questo..)
Mi rendo conto che non è semplice, andare a shopping every day and eat fresh vegetables, but today the company has used such "good" that we buy frozen even when we could easily do without it, even when we are on vacation and instead of going to market we go to department stores .
WHY '?
E 'comfortable, I know.
But I guarantee you that when I take my inseparable boxcutter ceramic and slice the vegetables on the cutting board (wooden, not plastic), I feel the crispness of the onion and I even get out of juice, when tasting a raw carrot ... I can taste (and I mean the carrots to Bugs Bunny, those with the forelock! not find it? Of course, if you shop at discount stores or supermarkets, even as provided in your town!) Well ..... I do not regret that I went from farmer to the grocery store and I am increasingly convinced that most of those terrible cans of "mixed fry for Frozen" will never enter the most in my kitchen.

Sometimes you just educate and think carefully before filling your cart with plastic containers, containing food and certainly dead Treaty to be preserved to the fullest.

Try taking a walk in your markets, look for the farmers and bought from them.
shall know them by his dirty hands full of cuts, you will recognize them because their bench will be a few varieties of vegetables, including season .. and if you ask will tell you something that is missing: this year the wind and rain have ruined everything ........... and make you even tenderness, you'll see their hard work, lost ..
E 'from them that we provide, and when you return home with the bag and the stem of parsley that comes out, you feel suddenly a few years back, but as we always say ...
she was not better when it was worse?

A brief discourse on fruit juices. In refrigerators I
juice with mango, papaya, orange all over more ..
Juice in cartons rather than in the glass, juices with added WHITE SUGAR, REFINED, even in those where there is written "no sugar" let us case, read the labels.
Honestly, I enjoy a lot to me by my boyfriend ingiro take notes when I do a soft drink (and even here, oranges, distinguished by color of the skin, not glossy but the sweet juice) and with the manual juicer the strainer to avoid dropping the pulp and seeds.
I like to create my orange juice without adding any kind of sweetener, if you do not need oranges were purchased in season, will be sweet!

Same goes for vegetables, in season and if they are of good quality, eaten fresh, you will not need groped for season with seasonings of all kinds and various sauces .. will gistose tasty and with little need ..

Moreover, if we buy vegetables and fruits out of season, we do not know how they were matured, will cost more, come from somewhere ...

Try to go a little back in time and see that the quality of your life will change and suddenly you feel at peace with nature and with yourself and you will have less plastic containers to throw away!

I'd love to hear your comments on it! Stefy


I am attaching this table so you can see what are the seasonal fruits and vegetables to be consumed.
I hope will be useful.

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Today I propose an interesting video, taken from ELIXIR - RAI 3
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A macrobiotic ice cream

I'm back here, someone cheered a new recipe since my long absence and so I propose a recipe fresh fresh ...
In my city there is now spring in the air, someone already feels like ice cream and then I said to myself:
Perhaps it is time to introduce my macrobiotic ice cream ....

L'ho fatto per la prima volta in occasione di una cenetta con un carissimo vecchio amico.
Era un esperimento.
Il mio amico Daniele, fiducioso, ha assistito alla preparazione del gelato.
Eh sì, perchè a prepararlo ci vuole davvero un attimo, quindi ho iniziato la preparazione proprio al momento di.."mangiarlo"

Intanto ve lo presento, eccolo qui.

Ingredienti:

un frutto ovviamente di stagione
malto di riso
congelatore
robot da cucina



Procedimento: Alcune ore prima di accingervi a preparare il vostro gelato, (diciamo anche una decina) pulite the fruit and freeze it after it is made into small cubes. In addition, the container of ice cubes, frozen even the rice malt.
spent about 10 hours (not advise you to leave the fruit more than 10 hours) you put all that into food processor and blend until you get your SPUMOSISSIMO ICE CREAM !!!!! You may need to add the malt at room temperature regulator for eye doses are not necessary.
I did it with the melon, a great success. I do not recommend the fish that are watery, while the banana is also good. If you attempt with other fruits, let me know!

assure you that this macrobiotic ice cream, completely natural and easy to make has nothing to envy a quello con latte e uova.. oltretutto, il gelato macro..è adatto anche agli intolleranti al latte....

NOTA IMPORTANTE: non utilizzando una gelatiera, è ovvio che il gelato si smonterà in poco tempo, quindi fatelo sul momento e mangiatelo subito!

Pubblicherò nel corso dell'estate, ulteriori varianti fi gelato macro.
Devo sperimentarle.
Gelati ai cereali, alle verdure, frutta secca, legumi e gelati misti.
Ovviamente le ricette saranno diverse.

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1 ^ macro apericena by stefycunsy

Sono stanca, ma felice.

Oggi ho trascorso la giornata ai fornelli, ecco perchè sono felice.

Non solo.

Ho organizzato il mio primo macro.apericena a casa, per diffondere la macrobiotica, per far incontrare nuova gente, per divertirmi, per … arrotondare lo stipendio....

E così mi sono data da fare, spesa nel nuovo negozietto vicino casa, vedura fresca al mercato dai contadini e poi finalmente tranquilla, io e i miei fornelli.

Ero un po' ansiosa, ma la mia agitazione non avrebbe prodotto buoni risultati, quindi ho cercato di rilassarmi, di fare le cose con calma, di mantenere pulito il luogo in cui “lavoravo” in modo da non...confondermi.. Ricordo la cucina di mia nonna: un vero delirio..non so come facesse a preparare da mangiare in tanto disordine. Ho preso la buona abitudine di lavare subito ciò che adopero e metterlo OK, so doing well and is able to organize .. Not to be confused ..

course after a few hours to cook .. I started to go haywire, of course ..

The anxiety was so great, especially since they continued to call: "listen, but if I bring a friend?"

"listen, there is still room for two people?" And so we got to present as many as 24 or so there, at some point I lost count ...

But talk to him, the menu .. o.. list, as they say in macrobiotics.

miso soup with soba

porcini and red wine spiced with orange and fruit dry

Pretzels with olives (only intruders, not macro) with rye croutons

Mishin sauce, tofu, chickpeas, Thain arame

seitan meatballs on a bed of fresh salad

croquettes mile pumpkin soup

Paccheri Rau of seitan and béchamel

Rice Tamio in cabbage leaves with white sauce macrobiotic

braided apricot and almond cream cake

Velia

Who were present? Friends, friends of friends, people who knew nothing of macrobiotca but was curious, or people who knows and appreciates. Natural food retailers, food lovers in general. In short, there was just more ...

was pleasant to explain the dishes, but it was even more fun to see someone explain to newcomers the dishes, when up to a minute before he did not know anything.

I must say that all they seemed pretty excited and I was delighted by the genuineness of some criticism in some style too, unknown to them or even hear them say, as soon as I tasted the soup I did not like, then, Beven, l ' I appreciated the most.

Funny too sweet taste of mousse Velia, where it gives teaspoons inviting the tasters to guess the ingredients .... thought it was chocolate, invece erano azuki! Il gusto di questa crema è molto particolare, c'è chi l'ha apprezzata e chi no, ma è stato divertente.

Beh che dire.. io ho faticato un bel po' oggi con le pentole a pressione, il tagliere..oddio, non so quanta cipolla, rapa e carota ho affettatato oggi!

Forse a leggere il menu non ci si rende conto, ma è stato un lavoraccio, eppure, a parte un po' d'ansia, è andata bene.

E' andata bene quando è arrivata Mirella, per prima.

L'ho messa subito ad affettare il pane per i crostini, poi Nadia e Valentina a farcirli.

Poi la fortuna di ricevere il pane a domicilio.. e le scodelline per la zuppa da guest unknown to me, with whom I could exchange a few words and tell how I approached the macrobiotic .. and the idea of \u200b\u200bdoing macro.buffet, then two words on the blog .....

After washed and dressed the salad, everything was done and I could enjoy the evening, but I was still anxious, because I ate only when they are all gone.

I hope this is just the first of a series of events to disseminate the Macrobiotic, broaden your friendships, Diver e.. realize, after meals, which all in all, this is not only macrobiotic food for patients, as some argue sometimes.

This evening I was told that questa cucina è gustosa e... colorata, ben presentabile..

Beh, sì, è vero, la freschezza dell'insalata del contadino e della zucca, si notavano dai colori spiccati e dal gusto, ovviamente...

Sicuramente da rifare....

Spero presto...

Anche se forse non tutti leggeranno, grazie a tutti i 24 presenti... è stato bello..

e questa sera stefycunsy non era .. in YOUR kitchen, ma.. in HER Kitchen!!!

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GNOCCHETTI Casarecce CREAM SUNFLOWER

Adoro fare la pasta in casa ma a volte si crede, erroneamente, che ci voglia molto tempo e così le donne che maneggiano la pasta stanno andando in via d'estinzione, purtroppo.

Ma se ci pensate, non ci vuole niente!
Come diceva mia nonna: "chi 'ngi voli?" eheheh

Per realizzare questi gnocchetti, per due persone, ho impiegato si e no 10 minuti.

Nadia mi è testimone e può confermarlo, era con me.


Ecco gli ingredienti necessari per l'impasto:

Ho messo in una ciotola di vetro 100 gr di semola integrale di grano duro, che è quella indicata per fare le paste senza uovo, ed ho unito acqua a temperatura ambiente fino a raggiungere una giusta consistenza, ben soda ma al contempo stesso morbida.

Soon after I got the "strips" long, I cut as shown in photo, with the help of the mythical spatula iron that gave me my grandmother ... Then I sprinkle the rice flour, which is rather a meal wonderfully suited to the dough does not stick, (try it).

Now takes action that nice wooden contraption that do not know the name you see in the picture. Dusting himself on the rice flour and I slipped quickly and vigorously the small pieces of dough, getting these wonderful dumplings.

I put them in a tray and let them stand until ready to cook.
Belli eh!?

Ora prepariamo il condimento.
No, non il ragù di carne, no, neppure un intruglio con la panna, nulla di tutto ciò.
Non voglio rovinare questi delicati gnocchetti con sughi elaborati e da buona macrobiotica, prendo dello scalogno, dell'olio extravergine di oliva e dei semi di girasole!

In una padella faccio saltare poco olio, lo scalogno tagliato finemente e il sale integrale.
Dopo pochi minuti, senza far soffriggere, aggiungo i semi di girasole precedentemente tritati ed abbondante timo, che tanto mi piace... faccio amalgamare bene e ci salto su gli gnocchetti con poca acqua di cottura.

Non ho aggiunto ulteriore sale, ma se proprio volete, potete unire un goccino di tamari (Salas soya) and the dish is ready, simple, light and fragrant!

took me over to describe the dish to do it!
Povatelo, cream and sunflower seeds are really tasty, there's no need to add milk butter cream as in many traditional recipes!

But what are the sunflower seeds? In
sunflower seeds are so many proteins, carbohydrates, minerals and vitamins.

In sunflower seeds are the rare VITAMIN B12, absent in other foods of plant origin, and a record content of vitamins B1, the most high in absolute among all foods.

also good values \u200b\u200bof Vitamin A, D, E and PP.

They also have more usable protein than soy, and a high concentration of linoleic acid, a precursor essential fatty acids.

can be used to enrich bread and bakery products , mixing the dough of flour or added to salads or other vegetables.

If desired, before adding them to dishes you can lightly toast in a pan with a pinch of salt, but you can also enjoy the natural, together with a mixture of cereals breakfast.

A couple of tablespoons a day, an amount not to exceed.

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WEANING vegan seitan

share with you this interesting video, which is useful not only for those with children, but for everyone.

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How many times have you seen and eaten in restaurants seitan patties vegetarian or vegan?
But who knows how to do, I always wondered.
To all I would have thought, except that the ingredients we had rice!
But let's get to the recipe: Ingredients

:


Seitan 300g 150g rice 250g wholemeal

water 1 onion, 1 carrot, 1 celeriac (or celery)
condiments: shoyu and olive oil
at will: sage, sesame seeds, curry

Procedure:

In a pan put two rounds of oil, a beautiful onion, a carrot and a turnip cut into pieces 150g wholemeal rice, 300g of seitan, sage. Cook a few minutes over high heat, then add 250g of water. At this point you can close the pressure cooker, (if desired you can cook in regular pot) by moving a small stove with flame to a minimum and as soon as the pressure will be calculated 20 minutes.

After this time, you bleed the pot (even better if you let it rest a quarter-hour closed) and pour everything into a blender or food processor if you prefer, by combining 2 tablespoons shoyu (or tamari soy sauce) and a little curry powder (optional, I have not made)
Spend everything and let cool.

At this point, you can start making the meatballs, having at hand a little bowl of water you use to wet your hands between a meatball and the other, thus preventing the mixture from sticking to hands.

This dose will get about twenty croquettes.
At leisure, you can pass them in a saucer of sesame seeds.

Bake at 180 degrees for about 15 minutes or more, accounted for you depending on your oven.
Serve the meatballs as you like, but to love on a bed of fresh salad, seasoned with shoyu and a little oil.

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MEATBALLS RICE ROLLS ON A BED OF CABBAGE LEAVES RICE SAUCE MACRO

If you are looking for a healthy recipe you want to impress your guests with an unusual and tasty dish, this recipe is for you! Perhaps, indeed, of course, pictures do not do justice, but I'm not a photographer! I present to you the recipe today, certain that there fiderete of my word and who has been eating these rolls.

So what we need:

- rice cooked, I used the recipe for rice Tamio (I recommend it or not reach the same result)
- béchamel macrobiotics, also suitable for those intolerant to milk, made only with water but delicious .. (Try it)
- the leaves of cabbage.

Procedure:

The first thing to do is prepare the rice Tamio bechamel and macrobiotic
At this point we can take care of the cabbage.
I cooked the cabbage leaves left whole, I removed the hard part, which can be used to make soups or even eaten raw. Mine was so tender and fresh that I ate
now ;-) I put the leaves on the basket, placed inside a pressure cooker with a goccino water and cook for 4 minutes exactly I did NOT MORE '! !
I quickly extract the cabbage was well cooked and soft but not breaking, baking perfect for our preparation. Failing to do so in boiling water is not absorbed and have therefore appeared to be very dry. If you plan to boil them in water, put very little water and allow to drain well after cooking.

Without this, you can set about stuffing the leaves with Tamio rice and close in on themselves. In a pan, put the spoons of sauce macrobiotics and after that you can lay over your rolls and cover (not drown, I highly recommend) with other macro sauce.

Now there will be nothing to do but bake for a few minutes, the time necessary for you to just DORINO.
Serve warm.
I've appreciated very, very good, even cold.

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Tamio

I met several people who went to a naturopath Japanese, Tamio.
Tamio is very popular in my city, because it has helped many people and their health problems.
What is her .. secret .. I do not know .. I have not had the pleasure of knowing him, but those who met him said that his initial indications are intended to power. He advised

virtually everyone to follow diet mainly based on rice, like macrobiotics teaches ..
Here's his recipe:
brown rice with onion, turnip and carrot.

I called RICE Tamio for obvious reasons. The combination
turnip / onion, I think, is wonderful, making them simmer together you get this kind of delicious creamy sauce to say the least, if we then add the carrot even better.
fact, I have "married" these two first ingredients, turnip and onion, alternating as usual .. nitukè winter vegetables in the third rotation .. but onion and turnip ... ALWAYS. Tamio

Great!
I guarantee that those who have tasted was amazed by the sweetness of these combinations.
Here is the recipe: Ingredients

:

1 turnip 1 carrot 1 onion

rice and whole salt, tamari sauce (soy)

Procedure:
The first thing to do is obviously cook the rice in pressure cooker, I get on well with the proportion of rice and 2.5 to 1 part water, adding a full grain of salt. From the moment the pot is under pressure, calculating 45 minutes of cooking to a very slow flame. After 45 minutes, I let the pot sit, unopened, for at least 30 minutes.
During this long wait, I'm taking my nitukè.
I clean my vegetables with the help of tawashi, Japanese brush.
Using this brush, and of course you buy vegetables from farmers or people that we trust it, or used chemicals to peel .. can we avoid the vegetables.
Just clean with this fantastic brush! Look
the turnip and carrot before!

In a saucepan put two rounds of oil, in this case I used oil sunflower seeds, then finely chopped onion, the whole salt, turnip and carrot, also finely chopped.
cover and cook without ever opening the cover, except in extreme cases, to add a goccino water. Obviously, the flame will be low. When our
nitukè is well cooked, we add a teaspoon of tamari sauce (soy) and brown rice. Mix well and Tamio rice is ready.

Delicious, no doubt about it .....

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mousse cake Velia

few weeks ago, a reader of this blog, asked me to publish a recipe for a mousse that had eaten and liked it, but he did not know the recipe. Actually I do know even less about her and I was excited about the ingredients.
But I could never disappoint a reader?
And above all .... why do not groped this recipe, why not give confidence to Velia and try it? So I did some little research and I found it, I modified the dosage of the ingredients to my taste, and I tried the experiment!

And so today I'm here to thank Velia, this recipe because I love it !!!!!!!

But given my "hesitation" I have not exaggerated the dose, I wanted groped with a small amount.

Serves 2:

75gr azuki (it is a variety of beans, the ones you see in the picture)
250g of water
a piece of seaweed koumbu
100gr rice malt (the next time I will try with that of barley, tastier, and I will let you know)
80g hazelnut ( find my recipe here)
a grain of salt integral

Procedure:

The first thing to do is soak azuki beans for about 6 hours.
Then, cook them in pressure cooker with a grain of salt, 250g of water and kombu seaweed. From the moment the pot will be under pressure, let cook on slow flame for 30 minutes. Let it rest.
When they azuki beans are cooled, put them into the food processor with remaining ingredients.
Once we have a very dense mousse, I advise you to try and "fix it" Bostro according to personal taste.
I personally believe that the doses I have suggested is the right proportion.
Now let us relax the mousse in the refrigerator and serve very cold inside the cups.

I hope you will appreciate when you try this mousse as I did it!

Thanks Velia ....

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CREAM SPREAD TO HAZEL

Today I propose an easy and safe idea for your breakfast.

The hazelnut cream spread.

Doing so is simple.

ingredients?

HAZELNUTS!

right, do not need anything else. What we need is

just a little patience to crush them, after being roasted in the oven a few minutes. Just put them into the food processor and blend, blend, blend .... to the point of getting a thick cream. More and more whip cream is liquid, and then evaluated the consistency that you prefer. You will not need to add anything else! This cream is good on rye bread for example, or you can use to make desserts. With this same method, you can take the cream of almonds or peanuts. Of course, we use quality products, if we get a good result. This should ALWAYS be the basis of our kitchen: quality products!

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Since it is a lot that do not come back on this blog I've decided:

1: Update

2.Cambiarne general appearance (it's still all in decision making).
meter place in an old table test I had done for the series of retropolis for Chronicle of Mickey Mouse, and soon other updates can open a gallery on-line attached to the blog.

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Polenta full of lima beans with farro

While staying in a farmhouse in Umbria, there I took the opportunity to buy the same products of their production.


In particular, on this occasion, I will speak of barley flour.

There the sale in bulk, I thought to buy for making bread, but when they said they would ground right there at the moment, I thought I did not ask to crush too finely and then used to make polenta.

I always ate only corn polenta in my life ... and on one occasion, a restaurant in Veneto, in the buckwheat (exquisite, allowed to solidify into small pieces and then served fried, crispy outside, soft inside)

On this occasion, I could take the farro flour freshly ground at home, so I bought no less than 2 pounds!

Today I propose the farro polenta with lima beans (also a bit 'hard to find, but when you are fond of vegetables and eat them almost every day, diversify the qualities you love beans ... and you go hunting for quality new!)

I took my Pentolina clay and I put some water, about one liter.

Then I added the following vegetables, chopped finely and very patient with the knife: onion, carrot and celery. When the water came to a boil, I put together little rooms full three rain and heavy fists of farro polenta, stirring constantly with a wooden fork (if you like a whip) to avoid lumps.

I continued to spin for a long time ', then I covered and let cook very slowly.

When the polenta has begun to thicken, with the eye of course when it is cooked, I recommend about 20 minutes on a slow fire, after which I added the lima beans, cooked previously, a teaspoon of miso dissolved in a little hot water, shot well and serve!

* for cooking lima beans with macrobiotic way, I will write a text in hand, in the near future.

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brown rice with red cabbage

Since I bought the farmer red cabbage.

It 's a very sweet quality and its color enlivens the table.

I used as a sauce for my rice daily, with good organic food.

now know, is not it?

What's the first thing to do? Put the rice in a pressure cooker with water, the ratio 1 / 2.5 and a full grain of salt. From the moment when the pot reaches the pressure for 45 minutes exactly. After the interval, turning off the gas and leave the pan closed for at least 30 minutes, without letting it bleed.

While waiting, we can prepare our red cabbage, with the usual good nitukè

oil (in this case I used sunflower) for two fine chopped onions, a good pinch of salt Full and thinly sliced \u200b\u200bcabbage. I close the lid and let cook on slow flame. Only in cases of emergency to open the case, perhaps to add a goccino water.

After about 15 minutes, or the time required for cabbage and onions wilt, we can pour over the rice already cooked.

usually arrives at this point in the recipe add a small teaspoon tamari, but the red cabbage is so sweet that it is not necessary to add anything else!

The dish is ready, simple, genuine, natural, sweet e.. GOOD!

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THE CABBAGE SOUP ROMAN

I was thinking of a way to convince picky children and adults to eat vegetables and I've come up with this recipe: velvety green cabbage.
Unfortunately I do not know what the real name of this hell, I just know that it is just beautiful to look at, like a flower just blossomed. The size is very small, I have two cooked in a pressure cooker, only 5 minutes after the whistle. Then I put in a serving dish, leaving the whole and the other I went to the mill (if you prefer, in the mixer) with the addition of some water and cooking sauce according to the macrobiotic recipe found here

The amount of sauce varies according to your personal taste.
Well the result is a beautiful cream which will not need to add salt or anything else, really! And to be able to eat the cabbage to those who got crazy when it comes to vegetables.
I am curious to try this same recipe varying the vegetables, the pumpkin, for example ... mmmmm ....

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black rice with shrimp over brown rice

In macrobiotics are advised to eat two whole grains per day, brown rice is recommended daily rotation and millet, barley, barley, oats, buckwheat, whole wheat pasta, etc. ..

But there are different qualities of rice, there is the classic brown rice, red rice (fragrant and good with just a drizzle of extra virgin olive oil) basmati rice, which is also fragrant and the rice is white, called VENUS.

This quality is not well-known fact is not in regular supermarkets. I buy the usual foods containing natural and organic food stores listed on this page, on the right, after all. (There are addresses of outlets all over Italy)

The black rice is born in the Po Valley, was named after the Goddess of love and is cultivated in the provinces of Novara and Vercelli.

E 'an aromatic rice, fragrant.

The aroma is perceived already sniffing up close and uncooked grains becomes stronger with heat.

It 's so tasty, aromatic spice that is not necessary with who knows what .. the first few times I ate it, after it cooked, we put just above the finely chopped red onion, arugula and a drizzle of good extra virgin olive oil.

A show!

I then tried to dress it with the prawns, I was very surprised by the wonderful combination of flavor that comes from Venus paired with fish sauce ...

So here's my recipe for today: RICE WITH VENUS GAMBERI

La prima cosa da fare è mettere il riso venere in cottura, peso 300gr di riso e lo metto in pentola a pressione con 750gr di acqua (proporzione 1/2.5) a fiamma alta; dal momento in cui la pentola va in pressione, calcolo 45 minuti, facendo cuocere a fiamma molto lenta.

Nel frattempo, sciacquo i gamberi ed in una pentola faccio una sorta di nitukè: due giri d'olio, due scalogni tagliati fini fini, (con il pesce non mi piace usare la cipolla, sarebbe meglio l'aglio, ma con lo scalogno ottengo una piacevole via di mezzo!) sale integrale, un piccolo pomodoro fresco, spellato, tagliato a pezzettini, poco peperoncino ed infine i gamberi.

Copro e lascio cuocere a fiamma molto lenta. Quando gli ingredienti si saranno ben amalgamati, aggiungo poco vino bianco per sfumare. Indicativamente in circa 15 minuti dovrebbe essere cotto, lascio riposare coperto.

Trascorsi i 45 minuti dela cottura del riso, non faccio sfiatare la pentola a pressione, ma lascio riposare, chiuso, almeno 30 minuti e la valvola scenderà sola.

Finalmente è il momento di comporre the plate:

Around black rice on a plate and put beside the prawns.

The sughino of shrimp, I like to pour over the rice, without another word, if not chopped fresh parsley.

Bon appetit!

Scholarship For Heterochromia Iridium

BELUGA LENTILS WITH PUMPKIN

I had read that the beluga lentils go well with fish, but that did not convince me, especially since eating two different kinds of proteins in the same meal, is so correct.

so I decided to combine the beluga lentils, which I mentioned here, a brown rice with pumpkin.

First I cooked the rice in a pressure cooker: 300g of rice and 750 grams of water with a grain of salt. I figured 45 minutes from the whistle, and cook in slow flame.
After 45 minutes, I let the rice stand without the vent valve and opened after about half an hour. The rice was cooked and the water dried out completely, so all the properties of rice have remained intact and not lost any excess water that sometimes you have to throw away.

Meanwhile, I put in my pot of clay beluga lentils with cold water covering them. I have not weighed, I went to the eye. I then joined a small piece of kombu, a little thyme and thinly sliced \u200b\u200bvegetables following: 2 small shallots, carrot, half a turnip, celery.

I let it cook slowly for half an hour and finally I joined full of salt and a teaspoon of miso.

While rice and lentils cooked, I prepared a pumpkin nitukè:

In a saucepan, I put two rounds of sunflower oil, then a large onion, sliced \u200b\u200bthin the whole salt and thinly sliced \u200b\u200bpumpkin. I closed the lid and cooked very slowly, taking care to add water if everything was drying, but it was not necessary.

cooked, so it was all cooked and reduced almost to a puree ... I put together a teaspoon of tamari and rice.

The preparation of the plate: brown rice with pumpkin on one side and beluga lentils as a side dish.

Likelihood Of Another World War

MACROBIOTIC .... BUT THIS WHAT '?!

One evening at dinner with my friend Daniel, excited by the 'hummus (if you ate everything) and basmati rice with fish, I asked, "But then, is macrobiotic, WHAT '?"

Yeah, what is macrobiotics?

is not easy to explain in two words.

will try to be brief, clear and comprehensive.

Macrobiotics in my opinion is a lifestyle, not a type of power.

At the table, it is very important to balance the dish well through the principle of yin (acidic foods or fruits, vegetables, processed products such as bread, pasta, etc. ..) and yang (alkaline or foods of animal origin, meat, fish , milk and dairy products) Although there are a few exceptions.

Salt is yang, the rice is neutral.

A well-balanced meal, according to the macrobiotic Pianesi Mario (the one who brought macrobiotics in Italy) should contain all 5 flavors in the right proportions according to different needs: sweet, salty, sour, bitter, spicy. (A bit 'as my father always says: you have to eat a bit' of everything) the 5 flavors, like the fingers of one hand, are, in their diversity, are essential.

With macrobiotics I learned to choose less processed foods as possible, unrefined (which are in fact destroyed the main properties and substances and nutrients) and then whole and organic foods.

When I attended a course in macrobiotics, I learned the importance of properly and cook enough food to make them easy to digest. Knowing properly cook the vegetables, to give just a small example, do not procure flatulence!!

macrobiotic cooking methods are special, some I have already spoken ( cooking rice and nitukè ) steamer for vegetables, for example, or boiled in a little water and then let it drain well, the nitukè: the suffering that is not fried, the cooking of cereals, with the right amount of water that is completely absorbed in cooking, and then disperses the property is not throwing away the cereal ... tutti piccoli accorgimenti per una sana alimentazione e soprattutto una buona digestione!

Un pasto completo, macrobiotico prevede, in genere:

• zuppetta di miso , per cominciare, che prepara lo stomaco alla digestione;

• almeno 2 cereali integrali di cui uno in chicchi, che conservano in ogni parte del chicco tutti i nutrienti che con la raffinazione verrebbero persi..si consiglia una porzione di riso integrale ogni giorno (neutro) e una pasta integrale, che può essere di farro, di segale etc.. (yin) oppure del miglio ad esempio (yang)
• Una porzione di verdura cotta (yin, resa yang con l'aggiunta di tamari)
• Una porzione di verdura cruda (yin, resa yang con l'aggiunta di shoyu)
• Dei legumi, cotti in pressione con alga kombu per renderli ben digeribili (fortemente yin, resi yang con l'aggiunta di sale e miso) oppure del pesce (yang)
• Si sconsiglia di bere durante i pasti, o comunque bere a piccoli sorsi solo se necessario, teniamo presente che consumare molta verdura (presente nella zuppa e nel condimento dei cereali, contiene già molta acqua) e si consiglia di masticare a lungo, per favorire una corretta digestione.
  
  
  In macrobiotica si sconsiglia il consumo predominantly yang foods (such as meat, milk, cheese, ...) because they are not suited to our digestive system and therefore to our health. The shift in the intestinal tract may be slow and result in stagnation and decay ...
  When I guest, I wonder what are the various condiments that I use and where do the shopping! In fact I never go to the supermarket because there I can not find the products you use every day, they find them in stores I have listed on this page, on the right, there are addresses of the main centers or macrobiotic natural foods across Italy, including There are algae that have an effect of alkalizing blood and are rich in minerals, is among the condiments gomasio (toasted sesame seeds with salt) miso and many others of which you speak slowly ..

addition, macrobiotics, I learned to use bowls and cutlery made of wood (do not tell you my joy when I found the cups in olive wood!) Because I can better enjoy this kitchen! Also with regard to the preservation of food .... I can not use anything that is stic, I have the "mania" to put everything in glass jars, it seems more correct, more ... natural .. and flavor of foods remains unchanged .. (And I am shocked at how much plastic is Adper to store and pack everything that is sold in supermarkets ....)

To cut the vegetables I use the ceramic knife, a wonderful gift! Use a natural bristle brush to clean the vegetables under water without damaging the outer covering that contain important nutrients (it is better to buy organic products);

And then I learned that when you eat, you ... enjoy the moment: to cook slowly, giving the right "energy" to our dishes with our mood (see here: I have called "the cook with the pen" ) and then sit quietly, set the table even if you are alone, a beautiful stuoietta wood or cloth, a nice bowl, a glass, the 'water from a glass bottle, in short, just go running, eat a sandwich on the fly that remains on the stomach and hungry after an hour! And above all, enough to eat with the TV on!

I was very short, perhaps too, if you have questions write them here, by the way the web will find many other interesting tidbits about macrobiotics and more technical explanations ..

Soon I'll tell you my experience and in particular how, macrobiotics, it changed my life.