After a period of festivities like the one we have just passed, during which we generally eat a lot of sweet things and we cook traditional rich plates, starting the day with a good extract is very pleasant; my body really need it. If you do not have a juice extractor, you can use a blender, but in this case the juice you get, will keep all the fibers and will have a different consistency; also your body could have a bit more difficulties to assimilate it. I love extracts because they are more pleasent to drink …. But I invite you to try both experiences and choose the one you prefer.
When I cook, I generally give a big importance to the quality of food, but also to the combinations of colors in the plate; I’ve always thought that a beautiful dish will be easier to digest. About colors, I think that nature helps always: If we observe with attention, we’ll find out that in every moment of the year, there are many different colors in a vegetable garden, and if we try to create a plate how it was a painting, putting attention on colors combination, the taste will surprise us in a positive way….It’s like if the harmony of colors was in strictly relation with the harmony of flavours.
This colored cream can be a nice proposal for an appetizer, or a light autumn dinner.
Some monthes ago I was practising in a cooking class and the Chef told us how important is to stop each days and cook for at least half an hour to prepare a good balanced plate for us or our friends and family. This is the best condition we can try to recreate every day; unfortunately, it is not always an achievable goal. So, today, I share with you a quick and light recipe to use on one of those days, when you do not have time to stay in the kitchen, but you have no desire to eat a simply sandwich 😉 A beautiful colorful smoothie you can prepare in a few minutes and enjoy in your short break.
“Broccoli?…..No thanks!”. This is the answer when I ask to my husband if he wants to try some beautiful broccoli green tops, steamed and dressed with some extra virgin olive oil and a little bit of salt. I love them! But he doesn’t like so much this simply version. Anyway the form can be changed! So with the same broccolis I prepare for him this tasty and green risotto! This recipe is also vegan: infact I use oil and some toasted hazelnuts as dressing.