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Crocchette di Soia e Verza

Soybeans contain proteins, minerals and phytonutrients, which play a protective and are valuable to the whole organism. The cabbage, as well as being rich in beta carotene, has several vitamins, especially C. For this reason it is also interesting to consume raw, in salads, as I proposed in conjunction with the prescription of the dog food, very good !!!!!

Ingredients for 4 people: 200gr

. of soybeans to natural

400gr.

cabbage 1 / 2 red onion

100gr.

40gr breadcrumbs. flour 0,

a hint of chili powder

extra virgin olive oil, apple cider vinegar

salt.

Preparation: wash soybeans, allow 48 hours (maybe 24) soaked in changing the water every now and then ... .. eliminate the soaking water, place it in a pressure cooker with a pinch of salt and cover with water (3 volumes per volume of seeds) and cook over low heat for 2 hours. Clean the cabbage plants by removing the ribs, wash the leaves, dried, cut to julienne, weigh 200g. and set aside (you will then seasoned raw as a side dish). Peel and chop the onion and brown in a skillet with 3 tablespoons oil, 2 of water and a dash of chili powder, add the other 200gr.di cabbage leaves (although these cut ends), a pinch of salt, cover the pot and simmer for 10-15 minutes on medium heat, stirring occasionally. Drip soybeans cooked, put them in a bowl and mash with a fork, add the cooked cabbage, bread crumbs, half the flour and mix. With floured hands, form as many balls as big as walnuts, aligned on the plate covered with baking paper, sprinkle with a little oil and bake in oven at 220 degrees for 10 minutes, if you should turn them to the last minute. Serve warm with the remaining raw cabbage seasoned with a little oil, salt and a tablespoon of vinegar.

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Banane alla Crema di Liquore

Perhaps the picture does not live very well the idea because the dish was much more beautiful to behold. Compared to traditional fruit salad, I find that this is a way po’ più invitante e originale per presentare la frutta. E’ velocissimo da farsi ed è molto coreografico e buono.

Ingredienti x 4 persone:
4 grosse banane,
4 kiwi,
1/4 di vino bianco secco,
4 cucchiaiate di marmellata di albicocche senza zucchero,
1 limone bio,
3 bicchierini di rum (circa 80ml.),
uvetta,
mandorle spellate,
2 cucchiai di succo d’agave (o altro dolcificante).

Preparazione: versare il vino bianco in una casseruola, mescolare a freddo la marmellata di albicocche trying to dissolve in the liquid as possible. Put on the stove over low heat, add a spoonful of raisins and a little 'zest of lemon. Bring slowly to the boil and simmer for a couple of minutes, add the liqueur and the juice of agave, stir well and remove from heat. Add cream, coarsely chopped almonds and let cool. Slice the bananas, place a crown on a dish, cover with the cream liqueur and surround with slices of kiwi.

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Pizza Polenta

The idea was to make a quick meal and practical, and for this I used instant polenta (I had been a box a bit ' hidden in the cupboard and close at the end .. also does rhyme! ) The base is always the same but let's be on your throat to decide. In addition to this recipe can be used as a cover of this even if, for example similpizza lots of vegetables grilled and seasoned with good olive oil, salt and pepper, white or pink. Good !!!!!!

Ingredients for 6 persons:
500gr. 750g instant polenta
. red onion
pulite2 cloves garlic
100gr. black olive
200gr.
cherry tomatoes 1 bunch fresh herbs (parsley, thyme and oregano)

extra virgin olive oil salt and pepper.

Preparation: for polenta proceed as the instructions on the box. To cover but clean and thinly slice the onions and brown them in a large pan without cover, with 2 tablespoons of olive oil, crushed garlic and herbs tied with string in the kitchen, salt and pepper. Then add 1 cup of water and let simmer 20 minutes x. Remove the bouquet of herbs and garlic and allow to cool. Wash the tomatoes cut into wedges and cook them in a pan with a pinch of salt and a little 'oil, then combine them with the onions. When the polenta is ready roll it out in a large pan or two smaller oiled. Distribute the mixture of tomatoes, onions and olives and bake at 200 degrees for about 10 minutes. Remove from oven and serve immediately hot.

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Budino Dolce di Tahin

Here are some recipes for / lovers Tahin from the book of macrobiotics "Cooking for the body and spirit" Elena Roggero William. I added in brackets the type of power that concerns us instead of writing to a macrobiotic our best reference.

For lovers of tahini and macrobiotic cooking, I recommend this be in the pudding and simple in its ingredients. Suitable for those days you feel like something sweet, but also as healthy as possible ... ... I woke up this morning with this desire, then I looked in the fridge and saw the jar of tahini (home made) is still almost intact, I took advantage of it now and I tried this recipe ... .. My mother is always on a diet, he tasted it and was booked for a cup at the end of dinner ... let cool and refrigerate, to be served cold. Very pleasant taste of fruit.

Ingredients:
750 ml of apple juice, 5g
. agar agar,
3 tablespoons white rice flour (about 35gr.)
3 tablespoons of tahini,
1 / 2 teaspoon lemon zest (bio) grated
1 tablespoon of agave.

Preparazione: mettere a scaldare in una pentola la metà del succo di mela e l’agar agar. Sciogliere a parte in un altro tegamino il resto di succo di mela con il tahin, la farina di riso bianca (in mancanza della farina di riso bianca si può usare quella di riso integrale, quella di avena o quella di saraceno ), il succo d’agave.Quando l’agar agar sarà ben sciolto, aggiungere il tutto dell’altro pentolino. Cuocere mescolando per 15 minuti e lasciare stiepidire. Aggiungere la buccia di limone, mescolare. Mettere in coppette di vetro e guarnire con abbondanti nocciole tritate e una cucchiaiata di albicocche fresche o secche cotte a crema con il succo di 1 arancio e 1 cucchiata di marmellata di albicocche. Thickens on cooling.

COLD CREAM LEMON (VEGAN)

Ingredients:

1 / 2 liter or 2 cups of apple juice,

grated rind of 1 large lemon, juice of 2 lemons

,

10gr. agar agar,

1 / 2 cup of tahini,

1 / 2 cup maple syrup (or rice malt),

1 / 4 teaspoon of salt.

Preparation: mix apple juice, tahini, maple syrup, salt, agar agar in a saucepan and boil 5 minutes x. Add the grated lemon zest and lemon juice and remove from heat immediately. put in a blender and blend for a few minutes. Repeat this process of blending every 5 minutes, putting the glass in the meantime, whisk in the refrigerator. continue until completely cooled.

STUFFED BAKED APPLES (VEGAN)
Ingredients:
4 apples, 3 tablespoons of raisins
,
1 or 2 tablespoons of tahini, salt
few granules.

Preparation: remove the core the apples, leaving bottom intact. Spray the inside with salt. Stir in raisins with a cup tahini and fill the apples. Bake for 20-30 minutes.

Carotina (VEGAN)
Ingredients:
1 cup of raw carrots and grated, 1 tablespoon tahini
,
2 tablespoons of raisins,
a pinch of salt.

Preparation: mix all ingredients (if necessary add a drizzle of wholemeal wheat flour to blend the mixture) and mix well. Make small balls and bake for about 30 minutes.

TOFU TOPPING (VEGAN)
Ingredients: 200g
. tofu (baked with steam for 5 '),
1 / 2 cup rice malt,
1 tablespoon tahini,
3 tablespoons of water or juice, 1 cup
and a half of fresh fruit (peaches - strawberry-raspberry-blueberry-apricot),
2 pinches of salt.

Preparation: mix the ingredients in a blender and blend until consistency of ice cream. We may need to add or remove a little of the various ingredients to get the right consistency.

CREAM MISO and tahini (VEGAN)
Ingredients:
3 / 4 tablespoons of tahini, 1 tablespoon of Miso
.

Preparation: toast the tahini in a small saucepan, stirring constantly, until golden brown. Add the miso and stir very well. To get a softer consistency you can add 2 or 3 teaspoons of boiled water. 1st VARIANT: 1 tablespoon of onion or finely chopped onion. 2nd OPTION: 1 / 2 teaspoon grated orange rind. 3rd VARIANT: 4 tablespoons tablespoons tahini Miso +4 +1 / 2 teaspoon grated fresh ginger.

Tamaro and tahini (VEGAN)
Ingredients: 1 onion, chopped fine
,
1 cucchaio of Tamari,
4 tablespoons of tahini,
8 tablespoons of water.

Preparation: skip the onion in a saucepan with 2 tablespoons of water for 1 or 2 minutes. Add tahini and mix well. Tamari and then add water and mix well. Cook for 1 minute. Serve hot or cold.