SIMPLY GRAZIE, to all the “Real Makers” of Amsterdam, the Food Revolution Day May the 20th 2016!
And to all my family, friends , dear friends, pupils, occasional, improvised, experts, passionate and skeptics, the ones that were joining my classes just for once and the habitués that are following me since 3 years, the jealous ones and the true ones, the ones that were supporting me all along these years and the one that made me grow with critics and supportive discussions, the ones that are not anymore in this world and believed in things to happen, my cooking friends and Chefs I met, the new ones entering my world and accompanying for sometimes along this incredible cooking dream path , special path.
To al the Ambassadors, all over the world, to all my Youth of the Y4PT Foundation, sharing with me more than just a passion for a sustainable world, to the ones that have changed their path in life embracing another one and following me on this reality of the cooking life.
Is not a matter of a story to tell you, is a matter of emotions to be shared with you all: emotions that many people in this world are missing. Missing because they do not had yet the chance to have a supporter, be it a family member, a friend or a real mentor accompanying them through life.
Emotions that are a part of our human deep essence , our real reality not the one that some puppeteers all over the world, especially through the Media and Social Media world are willing us to see and live. Here is a matter of real lives, lived by real people, gentleness and kindness, generosity and pure hearted people.
People that have chosen to dedicate their lives to something that have a deep inner value, although media all over the world are willing now to make it instrumental: and damn, they seems to be good on that since some years!
Have you ever been asking yourselves why cooking shows are having such a big success nowadays? Because they are giving to a large audience, something that they have always dreamed of : the glamorous Hollywood patina; they are making the Hollywood world of television and movies, live in your kitchen. They tell people this story: you can do it, you can be a star too in your kitchen!
But what they are missing when they present us those shows ( that , in any case, for the serious Professionals of the sector is an evidence, are a fake because of many reasons…) is the true spiritual and human connection and rewarding that is creating among people that cook.
They show instead Competitions: our world nowadays is a competition based one: you should always be better of somebody else, in every field; and competitions in the kitchen are becoming more and more tougher, louder, faster, to create a form of anxiety and dependence on the spectator.
Have you ever felt tired after watching some of these Cooking Competitions in the TV shows? Well, I did…and, as an aftermath, I was thinking that, no, this is not the real world of the Kitchen.
For sure, if we take the example of Professionals, whether they are Caterers, Michelin Starred Chefs , Cooks and Commis in Restaurants , yes they live under pressure, they use their bodies, they run fast in their minds and actions connecting all the moments of which a dish is composed, they are tired and they live dangerously on the edge of physical usury. But, their passion is there: perhaps hidden under tons of work and routines.
The real Chefs are the ones that are not on the TV shows, or at least, not all. The real Chefs with a big C, are the ones that everyday wake up after a previous day of fatigue to serve a Community .The ones that do not talk and, just cook. The ones which thoughts you’ll never see and hear because they are too discrete and simple (some will say naives) or shy to be feeling to go on air or on an interview. The ones that chose their profession because it was the only chance they had doing something that they were acknowledged in their countries. The ones that by chance, you meet in a nice touristic trip in a restaurant and you are talking with. The ones that you discover as real human being and you do not see as machines. The ones that are telling you, if you have the occasion, about how good that broth they prepared was and their eyes are shining.
Well, these people, they put Love, with a big L in what they do: sometimes this big L is hidden under tons of pressure, under big bosses that are crushing their bodies and spirits, by obligatory routines that are making them forgetting about when and why they started cooking. Some of them are frustrated, they know they cook better of others but they cannot make in the System.
To all these people we should owe our real clap and hat off: because thanks to them we access the marvelous and rich world of flavors, emotions, memories, colors, textures, simplicity and complication that is the real kitchen. A world reminding us of our childhood, parents and grandparents, a world making us feeling Human and united. There is no color, no race, no age, no fears of division, when we cook and are together in a kitchen, where the goal is to teach, serve, and help a community.
Well, friends, yesterday in Amsterdam I had all these: I was so happy, emotional, driven by pure adrenalin and bliss, to be part of that day, you can call me a stupid or a naïve, up to you, but moments like those are rewarding you of every sacrifice you make to be part of.
I would love to really send positive vibes and my heartfelt thanks to Terri, Lindsey, Edwin, Damien, Thomas, FongYee, Ramon and so many other that I cannot remember the names, telling me their stories and how they started, their will to help and change this world of ours for the good through food and kitchens. You know, you were so really driven by passion and enthusiasm that the emotional rewarding was tangible in the air. The moment we shared outside, when everything was over, this image of you all in a circle, reminded me of the Knights of the Round Table.
You know, you are the real makers of the world: I see this every day since I created my group around the world. So many small and big things are happening through real people. So many real things can happen, driven by the force of real people, so real that they can subvert the artificial balance is created by decision makers.
I’d love to bring you the words of a famous Documentarian, Albert Maysles and end this long letter: let’s all continue to be real and let’s revert the world to give back to the new generations the world as it was before this madness.
Happy days ahead to you all and hope to see you soon somewhere in the world again to cook with you!
“As a documentarian I happily place my fate and faith in reality. It is my caretaker, the provider of subjects, themes, experiences—all endowed with the power of truth and the romance of discovery. And the closer I adhere to reality the more honest and authentic my tales. After all, knowledge of the real world is exactly what we need to better understand and therefore possibly to love one another. It’s my way of making the world a better place.” Albert Maysles
Spring is coming!! In the kitchen we are starting seeing back again a lot of colors like in the above picture!
My next Classes in March
Hurry up! Only 4 spots left for the unique monthly classes that are reproducing and teaching you some special dishes from the most famous italian Michelin Chefs.
This Saturday 26th of March:
We will prepare the brand new SPAGHETTO MILANO recipe, created by Chef Ribaldone for the Milan Expo 2015:
Is a special spaghetti dish with all the most famous ingredients of Milan classic recipes: the ossobuco and risotto allo zafferano!
You will be hooked by the new combination of rice and pasta that is not using fats!
Tortino di cioccolato e tofu vellutato con frutti di bosco e purea di mele
Ricetta presentata a
Identità Milano 2013 by Chef Salvini 1 Michelin star
Gourmet fashionable travel in Europe!
Plumped up lips made from sponge, chocolate torte as gel eyeliner, and rhubarb and ginger cream lined up like brush-on beauty power are all part of the delectable Bobbi Brown Afternoon Tea at Balthazar. Marking the 25th anniversary of Bobbi Brown Cosmetics, the indulgent tea includes finger sandwiches and a foundation stick fashioned out of shortbread cake with mango-passion fruit and praline mousse, encased in chocolate. Tea of all types is on the menu but for a real treat try Bobbi's punchy party cocktail - tequila blanco, lemon and lime, sweetened with gingerbread liqueur and soda. Everyone who has the tea is also invited to arrange a complimentary makeup lesson at the Bobbi Brown Covent Garden studio around the corner. Try out the ultra glamorous limited edition Vintage Red for Balthazar lip colour, developed especially for the occasion, and you'll feel like a 1940s pin up.
About BalthazarFifteen years on from the launch of his New York Parisian-style brasserie Keith McNally returned home with a London branch of Balthazar, sharing the old Theatre Museum with the London Film Museum. McNally is an English ex-pat who has built an empire of stylish brasseries in New York - Minetta Tavern, Pastis, and Balthazar among them - which appeal to locals, A-list celebrities and tourists alike. More about Balthazar
What is it? Is Europe in a nutshell, all the good things regarding the local food and drinks.
While you enjoy all the delicious drinks and bites, you will be informed about the traditions and their food-culture.
Enjoy the most delicious food and drinks, from olive oil from Crete till Hungarian Goulash, taste and try it all on the spot.
And what about this, the prices are typical Dutch; from only €2,50 up till € 5,00 a bite!
Opening Night – Thursday, 17 March 2016 (18.00hrs – 24.00hrs)
Public Days – Friday 18 March to Sunday 20 March 2016
Spaghetti alla Siciliana
To make the sauce, heat the oil in a frying pan over a medium heat, add the anchovies and allow to melt.
Bash the garlic clove, keeping the skin on. Finely chop the chilli, then add to the pan. Fry for 2 minutes, or until coloured.
Roughly chop and add the tomatoes. Simmer over a low heat for 10 to 12 minutes, or until the sauce is thick. Season with a pinch of black pepper.
To make the topping, toast the breadcrumbs in a dry frying pan, then tip into a food processor.
Roughly chop and add the parsley leaves, then blitz well with the pine nuts, or chop it all very finely with a knife. Set aside.
Cook the pasta until it’s just al dente.
Drain, reserving 2 to 3 tablespoons of the water, then tip the pasta into the sauce. Toss well to coat, adding a little of the cooking water to loosen it, if needs be.
Serve the pasta in bowls, sprinkled with a generous helping of the topping mixture and a grating of Parmesan.
Dear Turquoise Lovers,
these are generally months of indoor snuggling in most cities,..but this year we have been gracefully surprised by a very clement weather that is inspiring me in presenting you beautiful outdoor tables! Hopefully very soon we will all make our best to prepare such beautiful settings in our outdoors! In the meanwhile, let's continue to try nice recipes and live the beautiful winter months participating to Food Festivals in Europe!
Enjoy the reading!
Taste of Paris is back! The festival will be held in Paris from 11th-14th February 2016 at the Grand Palais.
The event will be held in the most emblematic places of excellence, a space that has the ability to make the past a tool of the future: the Grand Palais, Grand Palais that will transform into a foodie wonderland for 4 days of eating, drinking and entertainment. The event will bring together some of the best chefs of the ‘City of Light’, Paris. The city takes its role seriously as one of the finest culinary capitals of the world, with the rise of the newest generation of top chefs.
There will be 18 Parisian chefs and 18 pop-up restaurants were mini-bite sized signature dishes are created. For lunch or dinner, you will be able to sample the best French high cuisine ranging from chefs with Michelin stars to young and emerging talent, from classics to new clever creations …A true Festival of great chefs!
At Taste of Paris there will also be seminars, demonstrations, cooking classes, an array of artisans and brands linked to the world of gastronomy who will showcase their creations. All of this will create a warm ambience perfect for mingling, sharing , discovery, creativity, exchange and relaxation.
The Salon du Chocolat is back in Brussels! The second Belgian edition will take place between the 6th and the 8th of February 2015 in Brussels Expo in Brussels. Fans of chocolate (everyone), be ready!
With nearly 30.000 visitors in just 3 days in 2014, the second edition of the Salon du Chocolat will take place in the Belgian Capital. Organized in the biggest cities in the world (Paris, New York, Tokyo, Moscow, Beijing, Shanghai, Cairo, Bologna, Salvador da Bahia, Seoul and Zurich), it was about time Brussels had such an event to illustrate the quality of its culinary heritage.
ProgrammeThe Salon du Chocolat will offer once more a large chocolate experience to visitors, including: demonstrations of chocolate recipes and tastings, a chocolate Fashion Show, the presence of the best chocolatiers and pastry chefs, exhibitions, chocolate sculptures and much more.
My travel to Romagna with you!
In May we will travel to Bologna and reach Bertinoro, to start a 5 days culinary trip in one of the most important region of Italy.Forlimpopoli is only 5 km away from Bertinoro, and is the home of Pellegrino Artusi, the author of The Science of cooking and the art of eating well: a bestseller about Italy’s culinary traditions, which is translated in more than 160 languages. We will wander around town and cities to visit the best of this culinary and historical region, land of the inititator of my cooking adventure, my father!
Willing to know more?
Write me here! email@example.com
Recipes from the Region!
Yellow pumpkin cream with dried (if not in season) Borgotaro porcini
Ingredients: 300 g of Borgotaro porcini mushrooms, 2 kg of yellow pumpkin pulp, 100 g of potatoes, 100 g of Romagna shallots, 50 g of garlic, 100 g of butter, 1 liter of meat broth, 100 g of grated parmigiano reggiano cheese, 100 g of chopped parsley, 300 g of guanciale, 2 dl of olive oil, salt and pepper to taste. Serves 10 people.
Preparation: cut the pumpkin into small pieces and the shallot into slices and cook them over low heat with the butter. After 10 minutes, add the potatoes cut into cubes, cover with broth, add the salt and continue cooking for an hour. At the end, blend everything together with a mixer. In the meantime, clean the mushrooms, slice them and cook them in a pan with garlic, oil, parsley, and salt and pepper to taste. Cut the guanciale into strips and cook it a separate pan until it is crisp. Serve the cream of pumpkin hot and dressed with the porcini mushrooms, a bit of crisp guanciale, a dash of oil and a sprinkling of parmigiano reggiano.
The Borgotaro Porcini
The Porcino of Borgotaro is a natural product of superior quality. Distinguished by the I.G.P. (Indicazione Geografica Protetta - Protected Geographic Indication) since 1993 and protected by a committee of the same name, it grows in copse woods of Val Taro. Its botanic name, known by all, is BOLETUS EDULIS, progenitor of the Edules Group (Genus BOLETUS sec. BOLETUS). Porcini mushrooms are gathered in the most suitable season, the end of summer - autumn, is dried or used fresh, and plays a part of all traditional mountain menus. Despite the fact that valley-dwellers are very jealous of their Porcino, the aroma of the Borgotarese mushroom has crossed the borders: today it is one of Parma's most famous and appreciated typical products.
Small Sweet Semolina Pancakes
Frittelle dolci di semolino
Typical dish of the plains of Bologna at the border between Bologna and Modena. It is presented in the shape of small diamond bricks with a crispy surface and a soft inside, dusted with sugar. Its original purpose was to be a side dish for a second course with a free-range spring chicken, cut into small pieces and well browned; the kids liked to eat it on its own as a dessert.
Ingredients: 1 litre of milk, 150 g of semolina, 5-6 tablespoons of sugar, the whole peel of 1 lemon, 3 eggs, bread crumbs as much as needed, powdered sugar to taste, oil for frying. Serves 6-8.
Preparation: Start boiling the milk after adding the lemon zest to it. When it boils, add the sugar until it is melted, then take the pan off the heat and sprinkle the semolina over it and keep stirring. Put the pan back on the heat and stir until it becomes creamy. Roll the cream out on a wooden cutting board, greased with a little oil, until it is about 1.5 cm thick; flatten the surface with wet hands, to prevent getting burnt. When the cream is very cold, cut it into pieces in the shape of diamonds. Beat the three eggs in a bowl and dip each diamond first in the egg and then in the breadcrumbs. Fry the “little bricks” in oil, making sure that they turn a golden colour without getting too brown. Dry them on absorbing paper and dust them with icing sugar.
Dear Turquoise food lovers, HH 2016!!
Which simply means Happy and Healthy, our fundamentals for a beautiful living.
On the previous post below you'll find a lot of Healthy possibilities to explore during this winter and make them real healthy habits to undertake for your future years to come!
But, as with health comes also happiness, here we go for my nice traveling around the world and my future classes!
As always, take good care of yourselves,
Travel with me in Italy, Spain and Ireland!
Travel with me to Bertinoro, Ravenna and Emilia-Romagna - Italy
Travel with me to Sacrofano (Roman beautiful and truly original countryside with one day visit to Rome) - Italy
Travel with me to Rome - Italy
Travel with me to Garda Lake - Italy
Travel with me to Valencia - Spain
Travel with me to Carlingford - Ireland
Dear Turquoise food lovers , all packages will be lasting 5 days/4 nights and the price for each package, will be of 900 euros, all included , except for the travel ticket to destination.
(All included means transfer from and to airport, private minivan with personal driver, hotel accomodation and meals, cooking classes, visit to Markets, Food producers and cultural excursions)
All trips can take place ONLY with a minimum number of participants of 7 andw ill take place in spring time from Thursday till Monday, dates to be determined.
If you are interested to know more about each program and register, write me at firstname.lastname@example.org
My future classes
February the 6th, Home Made Ravioli with new fillings from the Starred italian Chefs,
February the 10th Dinner with Gaia, a great menu for an half week dinner!
To book, please write me at email@example.com
Recipes for an healthy season!
Salad with goat cheese, avocado and pink grapefruits
Polenta with codfish and capers, gluten free recipe
“One cannot think well, love well, sleep well, if one has not dined well.”
Health is the most important thing in our lives. Lets face it, without it, we won’t be happy, and we won’t be wealthy in terms of it. It is more important than anything else.
Here below a series of good plans for different detox, inflammations, high colesterol, gastritis, that can occur living a stressful life and after these festivities of December.
If you'll take the time to go through them, you will see that in all cases , the lowest common denominator is the same: eliminate sugar, and rise the intake of vegetables and fruits!
Take this January Newsletter as a guideline for your future searches and trials and find more on other websites.
Participate to my health but savory classes and continue to be curious and try new combinations in your kitchens!
Every day, try to eat the following items:
My healthy breakfast
250ml oat milk
1 pommegrenade squeezed fresh juice
1 apple, peeled, cored and chopped
10 mixed berries or raspberries
1 tbsp various seeds
1 or 2 tbsp chia seeds
Cook oats in a pan using soya milk instead of wate. Add remaining ingredients and stir.
Also, take a look at Jamie Oliver's healthy recipes here, to find delicious and nutritious dishes for all occasions!
If you feel to go further on healthy habits, try this: but remember, f you have any medical issues, do coordinate with your doc before starting the experiment!
The five rules to follow during the 2-week experiment
Rule #1: Eat lots of healthy fats!Ideally, you want about 70-80% of your calories to come from healthy fats. Example foods are avocados, butter (grass-fed preferably if you can get it), coconut oil, palm oil, olive oil, fatty meats (grass-fed preferably),bacon, poultry, eggs (from truly organic chickens, high omega-3 eggs preferably), high fat dairy products that have no sugar and little carbohydrate content (cream, high fat milk, yoghurt, cheese (preferably the older ones) etc. . It’s especially important to eat lots of coconut oil as it will reduce the time it takes for your body to adapt to the new way of eating. Also, it’s crucial to eat enough fat. If you eat enough you will not feel hungry. If you don’t you’ll be a grumpy crybaby and the experiment will not be a success. Just do it!
Rule #2: Eat vegetables and some fruit, berries and nutsPreferably you want to eat fresh, locally grown vegetables but the really important thing here is that you just eat vegetables. Don’t worry about exactly how much vegetables you need to eat, however add a portion to every meal. If you think it’s a struggle to eat vegetables for breakfast make a shake and drink both the juice and the pulp from the vegetables. Alternatively, skip the vegetables for breakfast and eat more during the rest of the day. It’s preferable to eat vegetables that are prepared with butter, oils, dressings etc. Not only does it add great taste but you need lots of fats and fats help the body digest some vitamins & minerals. For a list of some of the healthiest vegetables look here, here and here.
Enjoy fruits, berries, and nuts in moderation. A quarter of a banana, a few berries, and some nuts are ok but any more than that is not recommended as it will slow down your progress of feeling, looking, and performing better. If you don’t feel these positive effects reduce the amount of fruit, berries and nuts you’re consuming. See here for a list of some excellent fruits, berries, & nuts.
Rule #3: Eliminate vegetable & seed oils, margarine, and trans fatsThe exceptions here are of course the oils I mentioned in rule #1. Eliminate all other vegetable & seed oils, margarine, and trans fats from your diet. Vegetable & seed oils are typically found in restaurant foods & processed foods (see below for examples of processed foods). Trans fats are typically found in fast foods like chips and other deep-fried stuff. See here for a more extensive list.
Rule #4: Eliminate processed foods, grains, legumes, roots & tubers and alcoholThe following foods during must be eliminated during the 2-week experiment:
Rule #5: Moderate your protein, fruit, and nut intakeEnjoy protein rich foods such as meat, poultry, fish, eggs, cheese, etc, however aim for about 60-100 grams pr. day depending on your muscle mass and activity level (the more muscle and physical activity the more protein). As a general rule the foods above contain 15-25 grams of protein pr. 100 grams which mean eating 300-500 grams pr. day of these foods pr. day is fine.
Still not sure about what to eat? Avoid carbohydrates, and eat real, fatty foods!If there’s a food you’re not sure about look at www.nutritiondata.com and search for the food you want to check. If the food contains more than 5-10 grams of carbohydrate pr. 100 grams: don’t eat it. The only exceptions are eating a little bit of fruit, berries, and nuts as mentioned above. If you’re ever in doubt about anything else: eat fatty foods and avoid foods that didn’t exist a few hundred years ago!
The seven habits of good eating
The pot anti gastritis: carrots in saucepan with rye bread
Recipe for 2 people
Finely slice 500 g of carrots and make them cook in boiling water until they are tender. So frullale with little cooking water. Pour the puree obtained in a pan with a knob of butter and make heat. Serve with rye bread.
Because it is good for you
Rye, not recommended in the acute phase, however, suitable for the prevention of gastritis due to its purifying, regulating the intestines and stress. Well cooked carrots are useful to absorb excess acid produced in the stomach during digestion, so these vegetables have a good anti-inflammatory effect and antigastrite.
An alternative: carrot juice
To use in a centrifuge and diluted with water. To enrich it, add herbs and a pinch of turmeric.
Here are the top 10 home remedies for gastritis.
1. Carom SeedsCarom seeds are a natural antacid that is beneficial for gastritis. They provide relief to the stomach’s mucous membrane from acidity and hyperacidity. Carom seeds can also treat indigestion, nausea and bloating.
Carom Seeds Home Remedy to Get Relief from Gastritis
2. GingerGinger can also effectively treat gastritis due to its anti-inflammatory and antibacterial properties. It can reduce inflammation and treat the infection as well as alleviate symptoms like stomach pain, gas, indigestion, nausea and bloating.
3. YogurtYogurt is a good addition to your diet, especially when suffering from gastritis. Yogurt with active live cultures is particularly beneficial in this regard.
The probiotics present in yogurt help protect your stomach lining from H. pylori bacteria that causes gastritis. Also, yogurt boosts the immune system to fight off infection more quickly.
5. PeppermintPeppermint is another herb known to treat gastritis due to its anti-inflammatory, antibacterial and antispasmodic properties. Its soothing properties can reduce inflammation of the stomach lining. Plus, it can help reduce nausea, indigestion and heartburn.
In a 2011 study, European researchers concluded that regular consumption of strawberries can help reduce the harm that alcohol causes to the stomach mucous membrane.
Holy basil has also been found to be very effective for treating acute gastritis. Its anti-inflammatory and antibacterial properties help decrease inflammation and reduce infection caused by the H. pylori bacteria. It can help treat symptoms like stomach pain, indigestion, vomiting and nausea.
As fennel seeds help soothe the digestive system and relax the muscles in the gastrointestinal tract, they are highly recommended for gastritis treatment. Due to their stomachic, antispasmodic, anti-inflammatory and antibacterial properties, fennel seeds are beneficial in relieving symptoms like indigestion, bloating, intestinal gas, heartburn and vomiting.
A popular Ayurvedic remedy for gastritis is licorice. Its anti-inflammatory and soothing properties can reduce inflammation and relieve symptoms like heartburn, a burning sensation in the stomach, indigestion and more.
Also, it can protect the stomach’s inner lining from infection and reduce the risk of ulcers from gastritis.
Sponsored linksAnother effective remedy for gastritis is raw potato juice, thanks to its antacid and healing properties. The alkaline properties of potatoes help reduce bloating, cramping, excess gas and other symptoms of gastritis.
8 Tips to ReduceYour Cholesterol and 1 easy recipe!
2). Include phyto-sterol rich foods: Foods rich in phyto-sterol bind with cholesterol within the intestines and reduce the absorption of LDL cholesterol. Phyto-sterols are similar to cholesterol in structure and have a cardiovascular protective effect. Include phyto-sterols rich foods such as nuts which include almonds, pistachios, walnuts & macadamias; seeds such as sunflower seeds, pumpkin, sesame and flaxseed, avocados; and cold-pressed oils such as flax, sesame, pumpkin, sunflower and olive oil.
3). Increase your fiber intake: Soluble fiber is particularly helpful for reducing cholesterol absorption in the intestine. Good sources of soluble fiber are oats, barley, legumes, psyllium husks, chia seeds, flaxseeds, peas, squash, carrots, cabbage family vegetables and pectin containing fruits such as apple, strawberries, grapes and citrus fruits. Soluble fiber is still present in fresh juices!
4). Increase essential fatty acids: HDL cholesterol increases when we consumre more essential fatty acid foods such as oily fish, walnuts, flaxseed, chia seeds. Here is more on the good fats vs. bad fats.
5). Reduce saturated fats: Too much saturated fat can increase your cholesterol levels and so can eating too much sugar and refined carbohydrate as these are converted into saturated fat. Avoid full fat dairy, fatty meats, sugar laden foods and refined white carbohydrates in excess.
6). Avoid trans-fats: Trans-fats increase bad cholesterol, lower good cholesterol, increase clotting factors and promote inflammation, giving it the greatest detrimental effect on your cardiovascular health. These are found in processed foods like margarine, greasy fast foods, processed vegetable oils and any baked goods containing hydrogenated vegetable oil, partially hydrogenated vegetable oil or vegetable fat such as pastries, cakes and biscuits.
7). Maintain a healthy weight: Excess weight boosts harmful LDL and inactivity depresses protective HDL. Lose weight if needed and exercise more!
8). Decrease your stress levels: When our bodies are under stress, we tend to manufacture more cholesterol.
Anti-Inflammatory Diets: What Do You Eat?An exact description of the anti-inflammatory diet varies, depending on whom you ask. The anti-inflammatory diet is "probably very close to the Mediterranean diet," says Christopher Cannon, MD, associate professor of medicine at Harvard Medical School and a cardiologist at Brigham and Women's Hospital, Boston. He co-authored The Complete Idiot's Guide to The Anti-Inflammation Diet, which includes recipes for anti-inflammatory eating and information on vitamins.
An anti-inflammatory diet is the Zone diet with fish oil, says Sears, who wrote The Anti-Inflammation Zone and whose popular Zone diet recommends low-fat protein, carbs, and heart-healthy monounsaturated fats.
Specifics vary from diet to diet, but in general anti-inflammatory diets suggest:
ONE DAY ANTI INFLAMMATORY EATING
Cannon suggests a breakfast of toasted steel-cut oatmeal with berries, yogurt, or other topping and coffee or green tea. Lunch could be tuna salad on 7-grain bread and a smoothie with seasonal fruits. For a snack, try an ounce of dark chocolate and about four walnuts. Dinner could be spaghetti with turkey meat sauce, spinach salad with oranges and walnuts, and apple cranberry pie made without butter.Eat plenty of fruits and vegetables
"When you are talking about cutting back on red meat, dairy, fats and trans fats, partially hydrogenated oils, highly processed carbs -- and eating healthier protein like fish, eating more fruits and vegetables -- odds are that people are going to lose at least a little bit of weight."
Drinking cranberry juice every now and then is good for you. For women, it can help prevent UTIs (Urinary Tract Infections) and for men, it can possibly prevent prostate cancer.
This will make about 2 quarts of juice.
Save cranberries to make ice cubes!
In these difficult days around the world,
None of us is immune from sadness, anger, disappointment, stress, or loneliness.
Yet, I wish to think all of these things are temporary – they really are.
Just as we know winter will turn into spring, just as we know the days will get longer after the solstice and the darkness must give way to light: so should we be assured that hard times will always give way to new good times.
Thus, with this newsletter i'd love to bring you a bit of sweetness and ideas for your Holidays, with the wish of seeing you all soon in some places in the World!
If you are travelling during the holidays, I wish you a safe journey and look forward to seeing you back relaxed and refreshed next year.
And I wish all of you a wonderful, joyful Christmas, and a happy, happy successful New Year!
Remember there are still some places available for my New year's Eve Dinner, in Brussels, and my Christmast feast in Rome! Just book sending me an email at firstname.lastname@example.org
Typically Italian Christmas Feast in Rome!
Traveling to Rome on Christmas day? Spend the 25th at Lunch time with me and my cousin Cristina for a memorable lunch! 45 euros per person check the menu here below!
New Years Eve's Dinner!
As now a Tradition, come and enjoy the incredible atmosphere of a special dinner and fun with new people and friends! Limited to 20 people so hurry up and book fast!
SECCO AL COGNAC CON CROSTINI DI GAMBERI
TIMBALLI DI BRISEE CON TORTELLINI FUNGHI GRANA E BRANDY
TERRINA DELICATA AL CAPRINO POMPELMO E PISTACCHI
CAVOLFIORE AL GRATIN DI GRANA
ASPIC AL LAMBRUSCO E FRUTTI D'INVERNO
GRANDE MERINGA ALLA CREMA DI LIMONE E MELOGRANO
TORRONE AL LIMONCELLO
Vini Italiani, Prosecco e Champagne
To secure your place, your payment is required at the moment of booking
Pasticcio di casarecce
The Pasticcio is a Sicilian recipe rich and flavorful, perfect to be realized during the Christmas holidays:
600 grams bread dough
400 grams caserecce
400 grams minced pork
400 grams canned tomatoes
1 deciliter red wine
1 sprig of parsley
300 grams of coliflower
250 grams of ricotta
100 grams pecorino with black pepper
extra vergin olive oil
1) fry the onion and parsley in a pan with a little oil, add the minced meat, brown it, add the wine and let it evaporate.
Add the chopped tomatoes and salt, and cook over low heat for 40 minutes.
2) saute cauliflower florets in a little oil. boil al boil al dente the casarecce, drain and season with half the sauce and half of the grated cheese.
3) grease with oil a mold of 26 cm in diameter and line with a disc of bread dough; put over the casarecce, then the remaining meat sauce, cauliflower, crumbled ricotta and the remaining pecorino. Cover with the second disk of dough and seal edges. Needle the surface with a fork, brush it with oil and cook the pie in the oven at 180 degrees for 30 minutes, until browned on the surface.
Turkey's dumpling with christmas' mustard
8 slices turkey breast
100 grams flour
4 tablespoons butter
1 cup white wine
30 grams raisins
30 grams sugar
2 tablespoons mustard
2 tablespoons balsamic vinegar
q.s. extra virgin olive oil
1) dice the apples and onions and sauté them in a saucepan with half the butter and a little 'oil for 25 minutes: when they are half cooked add the vinegar, sugar, salt and pepper; at the end of the cooking add the mustard and raisins.
2) farce the slices of meat with the mixture, and roll them with kitchen string, flour them and sauté them with the remaining butter and a little 'oil. deglaze with the white wine and continue cooking covering with a lid.
3) when the sauce has reduced, turn off and serve the dumplings sliced. if you like, you can complete the dish with a few drops of balsamic vinegar.
Sweet gourmet's panettone
Cut the panettone in 5 layers widthwise with the help of a serrated knife. finely chop the chocolate, let it melt in a bain marie with the cream and let it cool.
Mix the mascarpone with the sugar, grated orange rind and cognac. put the base of the cake on a serving platter and spread it with half the mascarpone cream. continue with a layer of berries and 1 slice of cake.
Spread on this layer cake the chocolate cream and sprinkle with candied peels. cover with another cake and end with raspberry jam and pineapple chunks. complete with another layer of panettone spread on it more chocolate cream and the berries and ends with the cover of the cake.
Let it rest in the refrigerator for 1 hour. decorate with the remaining mascarpone cream and with other fresh berries.
Ristoranti contro la fame
(restaurants against hunger) Till the 16th of December
If you are in Italy just add 2 euro to your restaurant bill to help a child overcome malnutrition!
Restaurants against Hunger is a campaign to combat hunger in the world , with the help of participating restaurants and the solidarity of all .
Check the list of the Restaurants here:
Italy - Modica
ChocoModica, is a food and wine event dedicated to artisan chocolate, which takes place in the beautiful setting of the historic center of Modica from 5 to 8 December 2015
The most delicious event of this year Sicilian winter will touch the prestigious buildings, the squares and the monuments of the historic center, pearl of Sicilian Baroque e Humanity Heritage. In line with the claim, the image chosen for this edition: a traveler to the Cathedral of St. George, whose case has the shape of the classic chocolate of Modica.
UK - London
MAZI MAS IS A ROAMING RESTAURANT THAT SERVES GLOBAL HOME COOKING IN THE HEART OF LONDON.
We cook the kind of food we love to eat: simple, full of flavour, and rooted in rich cultural traditions. We source our produce from farms around London, and pride ourselves on using local, seasonal, and sustainable ingredients – not because it’s fashionable, but because it’s how our mothers taught us to cook.
Mazí Mas is a social enterprise dedicated to supporting women from migrant and refugee communities. We provide opportunities for women who aspire to careers in the food industry to gain paid work experience, develop their skills, tell their stories, and connect with the wider public.
Dear Turquoise Lovers,
November's seasonal food is awash with veg that love a nip of frost, while rich game meats complement hearty root vegetables.
With winter just around the corner, it's the perfect time to warm up with comfort food classics made with November's seasonal ingredients! How about pot roast chicken served with creamed vegetables? Although the fruits of summer are long gone, November's offerings of quince, pomegranate, and apple work in both sweet and savoury dishes from slow cooked lamb and pomegranate to apple pear and quince tarte tatin.
I will just prefer suggesting you some vegetable dishes based on the italian fagiolini ( haricots verts in french) and a comfort tart inspired on the YouTube Cheesecake Soufflé that is now ravaging the Web!
But this tart of mine...well... is an Italian recipe! :)
Enjoy the reading and always waiting for your recipes pics!
With sunny Turquoise feelings,
MY COOKING CLASSES IN NOVEMBER 2015
A fast menu to impress! 3rd round!
Rue des Tongres , Etterbeek
Another session of easy tasty original and speedy dishes that you can cook for your guests or yourself when you are back from office! We will travel from South to North...I cannot wait to prepare it!
Pasta cacio e pepe alla Romana ( one of the most wonderful and easy recipes of pata, where the dosis of the ingredients make it all!)
Pomodori gratinati alla Pugliese (the famous Tomatoes ARRAGANATI!)
Pere alla Piemontese con salsa caramellata al vino rosso e cioccolato fondente ( Piedmont pears with red wine caramelized sauce and chocolat fondant)
A fast menu to impress! 4th round!
FRANCE - PARIS
At the end of October, chocolate lovers should head to Salon du Chocolat in Paris, a worldwide event that hosts more than 550 international participants and attracts thousands of visitors who, together, celebrate the magic of chocolate. Chocolate and pastry show demonstrations, conferences, courses and a Chocolate Fashion Show are just some of the activities that visitors can enjoy at this five day long chocolate experience!
SHOW DATES AND OPENING HOURSFrom Wednesday 28th October to Sunday 1st November, 2015
Open from 10am to 7pm every day
VENUEViparis - Porte de Versailles
1 place de la Porte de Versailles
ENTRANCE FEESFull price: € 14.00
Children from 3 to 12 years old: € 6.50
Free for children under 3
ITALY -ALBA WHITE TRUFFLE FESTIVAL
The White Truffle Festival in Alba is one of the largest truffle festivals in Italy. From the 10th of October until the 15th of November, treasure hunters search underground for white truffles. The festival will offer many homemade and traditional dishes at the gastronomic stands, as well as a wide variety of entertainment such as concerts, auctions, guided walks and donkey races. Go and have a taste of this delicacy!
Piazza Medford 2 - Alba (CN)
tel. +39 0173 361051 - email@example.com
ITALY - CREMONA FESTA DEL TORRONE
The Festival of Torrone in Cremona,the sweetest event of the year, returns to the Lombard city for nine days of shows, cooking demonstrations, children's workshops, tastings, live music, historical parades and meetings where the focus will be on more than 150 manufacturers of nougat from Italy and the world. The festival, sponsored also by Expo Milano 2015 and the Region of Lombardy, has been promoted by the Province, the City and the Chamber of Commerce of Cremona. The gluttonous event will also feature Foody , the mascot of Expo Milano 2015.The city of Cremona will be alive for the first time with a double calendar of events embracing food, musicand obviously the usual shows!
UK - LONDON
Taste of London returns to East London’s Tobacco Dock from 19th – 22nd November 2015.A venue packed with character, Tobacco Dock’s Victorian architecture and modern fittings are the perfect setting for the festive instalment of the world’s greatest restaurant festival.
Sample incredible signature dishes from London’s hottest restaurants, see top chefs put their individual twists on winter classics in live demonstrations, get hands on with interactive masterclasses, indulge in cheese, wine and chocolate tastings and browse the markets for unique festive foodie gifts.
BBC GOOD FOOD SHOW LONDON
If you appreciate fine cuisine and love dining out, you will be in your element at the Pop-Up Restaurant & Street Food Experience. The Pop-Up Restaurant & Street Food Experience is located downstairs at London’s Olympia, and will open at 11am each day. The ultimate celebration of gourmet food, the Pop-Up Restaurant & Street Food Experience brings together a selection of restaurants, giving you the opportunity to sample their signature dishes. With such an array of tantalising menus from an assortment of exciting culinary traditions, you will be spoilt for choice.
15 Nov 2013 to 17 Nov 2013
15 Nov 2013 to 17 Nov 2013
Opening Times: Fri: 9:30am-6pm
River Street Events
- See more at: http://olympia.london/whatson/bbc-good-food-show-london-2013#sthash.XNq4qNOb.dpuf
Side dishes from Sicily
INSALATA DI PATATE POMODORI E FAGIOLINI ALLA SICILIANA
Serves 4 people
time: 30 min
Ingredients for 4 people:
2 large potatoes
200 grams of green beans
3 salad tomatoes
1 large onion
Cut the potatoes into chunks and place in a saucepan with the onion, cut into large pieces. Cover with water and bring to a boil; as soon as the water boils, add the green beans and cook for about twenty minutes.
Drain the vegetables and place in a salad bowl; let them cool, then add the tomatoes, washed and cut into wedges. Season to taste with chopped basil leaves, olive oil, vinegar, salt and pepper.
.GREEN BEANS WITH GARLIC AND BREAD CRUMBS
Green beans with garlic and bread crumbs are crisp an ideal side dish to accompany seconds rustic dishes or grilled as meatballs, sausages, meat or grilled fish and all cooked on the barbecue.
The bread crumbs browned in oil with the garlic give to this vegetable a pleasantly mild flavor, which in this recipe is enhanced and enriched by the other ingredients.
Fagiolini 600 gr
Panemollica rafferma 60 gr
Oliodi 5 tablespoons olive oil
Check and wash the green beans, possibly remove the strands and let them boil in salted water; drain them when they are still crunchy. Put in a pan two tablespoons of olive oil, a clove of garlic, peeled and cut in slices ( that you will lightly brown; add the beans well drained, salt and cook in the pan for a few minutes until they dry their water.
Meanwhile, take the bread crumbs and reduce it to crumbs, maybe helping with the blades of a robot. In another pan, put 3 tablespoons of olive oil and a clove of garlic cut in slices; when the oil is hot add the bread crumbs and fry everything until it becomes golden brown and crispy. At this point add all the ingredients in one pan , cook a few seconds to mix them, sprinkle with chopped parsley, salt and turn off the heat. Serve with garlic green beans and crispy crumb still hot.
TORTA AL FORMAGGIO CON CIOCCOLATO BIANCO E SALSA ALL ‘ARANCIA
On the wave of the now super famous cake with just 3 ingredients on the web, the Cheesecake Soufflé of the japanese Ochiron on YoutTube, her for you a classy recipe perhaps just a few minutes longer, the cheesecake with white chocolate and orange, but the result is really priceless!
400 g of white chocolate
500 g of natural yoghurt
240 g of butter
600 g of dry biscuits
400 g of cream cheese
6 tablespoons orange marmalade
16 g gelatin sheets
Crush the biscuits, melt the butter without letting it fry and add it to the crumbs. Mix and divide it in a springform pan of 26 cm pressing it well . Let it rest in the fridge for about half an hour. Meanwhile in a small bowl dissolve the cheese and yogurt, add the chopped white chocolate in a mixer, and 3 tablespoons of orange marmalade. Prepare the jelly according to the instructions and incorporate into the mixture. Stir well and transfer this cream over the biscuit base. Place the cake in the fridge for at least a couple of hours. Before serving cheesecake with white chocolate and orange, garnish with some spoonful of jam.
Dear friends and Turquoise lovers,
I'm going to be real honest and say that, after a harsh month of September for me, having lost my dear Mum at the beginning of this Fall, with the temperatures slowly declining, and humidity taking it all, in Brussels, the kitchen activity has thankfully picked me back again and is slowly lifting me up.
I recall the days spent to prepare exotic food for her in the kitchen and I am convinced that all the love we shared will remain around us and the food she did love to eat and not to cook (was my father the real good one!) will bring joy to many of you through my sharing.
She was intrigued by all the beautiful things and exoticism was fascinating her, from the beautiful Caribbean seas and Hawaii Islands to the wonderful colored parrots and toucans..
This simple salad from the 80s was something that she asked me to prepare many times, after me letting her discover it. Is a fresh dip into a world of Summer, that can let us forget about our Fall realities and future hard days of Winter...
I remember at that time I was using canned pineapple, not very easy to find a fresh one every day, so now we have these beautiful naturally sweet pineapples , and they will make the salad much much better!
I will be more than happy to see your pics preparing and tasting it in the future, this will bring me back in time and love.
With Love, Gaia
Ingredients, serving 4
1 crisp Romaine Lettuce
3 stalks of celery, chopped
200 gr. of crab meat
450 gr. shrimps
3/4 tablespoon of Cocktail sauce
1 fresh pineapple
salt and pepper
Wash and chop finely the Romaine lettuce as well as the celery. Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.Cut up 1 cup pineapple small chunks
In a large bowl, toss together the lettuce, pineapple, shrimps, celery, crab meat, salt and pepper. Pour the dressing over salad and toss to coat.
Mound in pineapple shells.
Cocktail sauce, originally known as Marie Rose sauce, is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafood The sauce, and the dish for which it is named, were invented by British cook Fanny Cradock.
Measure all ingredients into a mixing bowl and mix with a fork or wire whisk until smooth and creamy. If you like a sauce with more bite, add more Tabasco sauce.
EVENTS IN BRUSSELS
Brussels foodies will be spoilt for choices October with two nice food related events:
With a tasting glass in the hand, you’ll walk through the corridors of the biggest wine fair in the Benelux, where you get the chance to explore 412 exhibitors and to taste a thousand wines coming from more than 35 different countries.
Yet the personal aspect doesn’t get lost: direct contact with the wine producer allows you to get acquainted with his passions and stories.
Wine contests, workshops, wine accessories and supplies, master classes, conferences and show cookings with food pairings made Megavino into this unique wine event that you don’t want to miss.
SALON DE L'ALIMENTATION
From Saturday 10 till Sunday 25 October 2015, from 10 am to 6 pm, at Brussels Expo.
150.000 visitors are expected in this fair centred on gastronomy, comfort and well-being.
Du samedi 10 et jusqu’au dimanche 25 octobre, le Salon de l’Alimentation prend ses quartiers à Brussels Expo.
Découvrez-y les nouvelles tendances culinaires et les futures stars de la gastronomie belge !
Voir, entendre, sentir, goûter… Durant 2 semaines, vos sens seront stimulés par des dégustations, des démonstrations et des concours. Mais le Salon de l’Alimentation, c’est aussi un focus sur la mode, le bien-être et l’aménagement d’intérieur.
En famille ou entre amis, rendez-vous sur 'le plus grand marché belge' !
SIMPLE RECIPE OF THE MONTH
Simple is usually the most sustainable solution and Simple allow us to love the time we spend in the kitchen after a hard day of work!
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients (for 3 people):
250 g fresh ricotta
4/5 punches breadcrumbs
extra virgin olive oil
Slice the onion very thin and put it to brown in a pan with oil: when caramelized, add
about 300 ml of tomato sauce and 200 water and cook over high heat until it is tight. Add some oregano to taste.
Meanwhile, prepare the mixture by mixing the ricotta with the breadcrumbs: you'll have to make a soft but consistent (very dependent on the consistency of the ricotta). I've used homemade breadcrumbs using organic brown bread with seeds.
Form the balls rolling them in between your hand's palms and lately roll them in the flour. Gently deposit them in the sauce so that they are well-covered, and simmer for another 4-5 minutes.
There are 2 things in Life that are primordial: the first one is Love in all his forms and the second one is Food.
Both of them they makes us live, both of them they makes us laugh and have pleasure and both of them can make us become passionate people.
When you have a day were Love and Food are combined, the results is an explosive cocktail of connected people, energy and good vibes.
This is what happens in the world when big events like the Opening Ceremonies Olympic Games are taking place, were finally human beings are feeling what they should feel everyday: connection, empathy and commingling to a cause.
This is why Positive Leaders, Ambassadors and spoke persons are so important in our Societies; they are able to weave invisible and visible threads that are making us feel we are One.
Human beings need that: we are too numerous and too disconnected, despite all the web connections and actions are important to recreate this sense of Community so much belonging to Men.
The Food Revolution Day is one of these Days; one of these rare Day, were people on this Planet, are feeling to belong to the same Race, for a same reason.
Belonging to a cause is matter of many different factors: Genetics first of all, that is making us empathic or not, caring or not, Education and Family History and then Experiences we are going through, in Life.
And, when you embrace a Cause, there are millions personal ways to take it forward.
This is the beauty of the Food Revolution Day, where each of us as Ambassador, Believer, Supporter, Friend, “Warrior”or call it as you wish, is pushed beyond its own limits, to make it better, bigger, to demonstrate to the entire world , that we care, that we believe, that we are One.
What a personal rewarding satisfaction! Thanks to this Campaign we reward our “old common sense” and our odd feeling nowadays, of ability; that we can make it happen, that we can make it better than Governments, Authorities, than the “Ones” who rules this World.
Some people, instead, will think we are naives, ingenuous, idiotic…that we lose our precious Time, that nothing will happen.
Well, when I was very young, despite believing in a good world, I couldn’t see how my actions could have brought a Change in this World. Thanks God, Life was putting me in front of challenging decisions and unsuspected results.
Like it is the case now, supporting Jamie’s Food Revolution Day, since 2 years now.
And the Day of this Year Food Revolution was rewarding me and all the participants with this feeling of Love, Energetic Wellness, Commingling; and all this through Real Food.
What a loss for the big multinational, the millions spent in communication for almost totally industrial products. The masses they were so convinced to drive directly to the “mass grave”, were not so stupid after all, and were able to start finding their own way, the true one to heal themselves.
Which at the end is always the same good old sane equation!
We’ re connected to Nature, we are part of it, we should be back to it.
Nowadays consultancies studies are commissioned all over the world , to find back again Healthy Lifestyles…the last one that made me jump on my chair was this: “walking, biking to work can help commuters lose weight”. And we needed a study to understand that? The world of Management is losing common sense.
This is why I love the world of Cooking ; people who cook, at any level, they are grounded but creative, simple but visionary, naives and healthy.
They have a special smile, a special look, an earthy but artistic heart, a great shaking hand and dreamful minds.
And above all they love and they are passionate. Of course if I say so to the millions whose are apprentice inside small, hot and fast not famed kitchens, they will laugh at me.
But this is again where the Food Revolution comes in; isn’t it matter of changing the rules, of transforming the Society and the World of Food as well as making old common sense fundamentals on Education be back on track?
I love to share with you these pics with the smile and happiness of people that thanked me so much to do what to me is obvious: make good food with natural products and enjoy the feelings coming from it, a virtual embrace that fill the senses and beyond them, our deeper souls.
and the will to continue passionately to cook and spread the positive message of the Food Revolution Day.
Since 2 years hundreds of people touched by the message and the flavors , the kindness of my passion and the firm convincement that I’m on the right track. And, as one my Young volunteers of my Foundation says, that I can be Contagious.
Chop the beetroots and put it in a mixer with some salt, balsamic vinegar, walnuts oil, a teaspoon of honey and some mustard. Mix adding some water to make it smoother.
Prepare a beautiful green salad, mixing different green leaves, tiny beetroot slices, black olives, courgettes, red onions and black sesame seeds.
Prepare a parsley cream, mixing parsley, some walnuts oil, some light soy cream .
Jamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words.
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