Another sweet recipe to reuse scraps of a juice extractor … Last week we saw the possibility to prepare a homemade oat drink. Today we are going to find out together how to reuse oat scraps, cooking these excellent vegan cookies … I’m sure, you will be amazed to discover how good they are ☺
A really enjoyable discovery: if you own a juice extractor you can make a very special almond drink.
Here is the simple and quick recipe to get a good alternative to milk. How do I prefer it more? Warmed up and enriched with bitter cocoa and brown sugar, or fresh and raw with a cup of crunchy mix.
Let me know if you like it 😉
Brussels sprouts … what can I say? I find them beautiful and good … they can be cooked in many ways: steamed, stewed, baked. They also contain a good amount of minerals, proteins, fibers and vitamins. Their taste can be a bit too bitter for someone; in this recipe we add some carrots and raisins that will bring to the plate a nice sweet note.
The kale is perhaps one of the less used varieties of cabbage, but it would be very nice if you will try to know it better 😉 Its content of calcium, iron, phosphorus, potassium, folic acid and vitamins of the A-E-C group, should be a good reason to make it more protagonist on our tables, expecially in winter season, up to the first months of springtime. Today I share with you a new, simple and fast recipe,: a pesto made by kale leaves. You can use it to season a pasta, enrich a quiche, make a risotto or just to prepare an excellent bruschetta. What do you think? Isn’t it a good idea? Enjoy it ☺
It ‘s time for artichokes and there are many ways to prepare them: it will be very interesting to learn how to use all the parts. For example, the outer hard leaves can be used to prepare a decoction or a vegetable broth; forthermore the stems, boiled and blended, to prepare a good risotto. Give space to your creativity and have fun cooking artichokes in different ways. Meanwhile, I invite you to try this very simple and tasty recipe: artichokes au gratin ☺
When you have the opportunity to leave near a market of organic and km 0 producers, you can choose from a large variety of products, which generally you don’t see in a traditional supermarket, because unfortunately it is all a bit standardised. These varieties always amaze and are good inspirations for creative recipes. For example, with a bunch of colored chards like these, look what a wonderful dish you can prepare …. 🙂
Christmas is coming and there is a memory in my mind, so clear and pleasant: when I was a child, during this period of the year, my mother and my grandmother, used to prepare a lot of cookies to give as present to friends and relatives…since I have a family, I keep alive this tradition preparing cookies with my children and it’s a very nice experience for everybody.
One cookie leads to another, so for this recipe, I’ve decided to use only light ingredients so you will be free to eat one more 😉
I use to prepare juices with fruits and vegetables, and every time I ask myself how to reuse the fibrous parts of carrots, beetroots, apples etc. I really love “recycle”… also when I find something old and used, I feel excited when it comes a good idea to use it another time. The same is in the kitchen: all the time I have to discard something for some preparations I think about different ways to “reuse”; it is also a nice exercise to stay in the field of possibilities and be creative in front of a question: “What can I do with this?”.
I don’t have animals or chickens wich would be very satisfied from these food scraps, so I share with you this wonderful idea: just adding some simple ingredients you will cook a vegan and sugar free carrot and beetroot cake… really tasty 😉