Salad Pride

Pride: Food Revolution.

2012-02-19T03:07:00.004-08:00

What can we do to help stop global warming, feed the hungry, prevent cruelty to animals, avoid genetically modified foods, be healthier and live longer? Eat vegetarian, a lot of people argue. The choice is to actively engage with the living world, on a path to work responsibly and joyfully to make our lives, and our societies, into expressions of our love for ourselves and for the Earth. In this direction we will try to give our children, and all children, a world with clean air and water, with blue skies and abundant wildlife, with a stable climate and a healthy environment. This is the The Food Revolution.

The Food Revolution: How Your Diet Can Help Save Your Life and Our World by J.Robbins.
John Robbins, the man who started the "food revolution" with the ground-breaking Diet for a New America, boldly posits that, collectively, our personal diet can save ourselves and the world. His latest book presents compelling new information regarding the fields of nutrition, heart disease and cancer, agribusiness, and bioengineering. It discusses the latest discoveries about the relationships between diet and longevity, aging, and vitality. Armed with powerful statistics, fascinating viewpoints, and incisive exposes, Robbins argues for adopting a vegetarian diet for personal well-being as well as for the well-being of the planet.

Pride: For Strength

2012-02-13T15:54:00.000-08:00

Fruit and vegetables are part of a balanced diet and can help us stay healthy. That’s why it so important that we get enough of them.

5 A DAY highlights the health benefits of getting five 80g portions of fruit and vegetables every day. That’s five portions of fruit and veg altogether, not five portions of each.

Five reasons to get five portions:

Fruit and vegetables taste delicious and there's so much variety to choose from.
They're a good source of vitamins and minerals, including folate, vitamin C and potassium.
They're an excellent source of dietary fibre, which helps maintain a healthy gut and prevent constipation and other digestion problems. A diet high in fibre can also reduce your risk of bowel cancer.
They can help reduce the risk of heart disease, stroke and some cancers.
Fruit and vegetables contribute to a healthy and balanced diet.

Fruit and vegetables are also usually low in fat and calories (provided you don’t fry them or roast them in lots of oil). That’s why eating them can help you maintain a healthy weight and keep your heart healthy.

5 A DAY is based on advice from the World Health Organization, which recommends eating a minimum of 400g of fruit and vegetables a day to lower the risk of serious health problems, such as heart disease, stroke, type 2 diabetes and obesity.

To get the most benefit out of your 5 A DAY, your five portions should include a variety of fruit and vegetables. This is because different fruits and vegetables contain different combinations of fibre, vitamins, minerals and other nutrients.

Almost all fruit and vegetables count towards your 5 A DAY. Potatoes and cassava don’t count because they mainly contribute starch to the diet.

To learn more about what counts towards your 5 A DAY, go to 5 A DAY: what counts?

Getting your 5 A DAY is easy. In our 5 A DAY section, you’ll find lots of advice and information, from portion sizes to recipes and restaurant tips, to help you and your family fit five portions into your daily lives.

You can also learn more by downloading this Just Eat More leaflet (PDF).
(Source NHS)

Pride: got greens?

2012-02-10T15:25:00.000-08:00

Natalie Portman, who is an advocate for animal rights, has been a vegetarian since childhood. She became a vegan in 2009 after reading Jonathan Safran Foer's Eating Animals. She does not eat animal products or wear fur, feathers, or leather. "All of my shoes are from Target and Stella McCartney," she has said. In 2007, she launched her own brand of vegan footwear. During her pregnancy in 2011, Portman went off her vegan diet and returned to vegetarianism. (from wikipedia)

News on the web is that Brad Pitt and Angelina Jolie are in a constant struggle over what they should be feeding their six children. Pitt, who’s an alleged vegetarian, wants his children to go meat-free while Angie thinks that red meat is an important part of a child’s diet. A friend of the couple told the Daily Mail: “Brad hates seeing the children eating meat and he’s annoyed with how much red meat Angelina has.
“He goes on about the damage caused by methane gases from cattle and that the family should go veggie but Angie says that’s never going to happen.
For years it’s been whispered that Pitt is a vegetarian, but no real proof has ever surfaced. Got any leads? Chime in and tell us if you can find a reputable source proving Pitt’s plant-based diet. (Source)

Carl Lewis is vegan. He reached the top of his career aged thirty on a vegan diet which he has claimed is better suited to him because he can eat a larger quantity without affecting his athleticism and he believes that switching to a vegan diet can lead to improved athletic performance. (from wikipedia)

Pride: Learning To Fly.

2012-02-06T14:21:00.000-08:00

The words ‘professional athlete’ bring to mind toned bodies, strength, endurance... and incredibly large appetites. The average fan would naturally assume that the diets of athletes like Olympian Carl Lewis and slugger Hank Aaron include a lot of meat as a source of protein and bulk for their strong-bodied machines.

But that’s not necessarily true. In fact, more current and former professional athletes than you would think have given up animal proteins and turned to a variety of alternative veggie-based diets instead.

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Orgoglio: Imparare a volare.

Le parole "atleta professionista" richiamano alla mente corpi tonici, forza, resistenza ... e greandi appetiti.Il fan medio sarebbe naturalmente portato a supporre che le diete di atleti come Carl Lewis e l'olimpionico Hank Aaron sono ricche di carne come fonte di proteine e di massa per i loro corpi muscolosi.

Ma questo non è necessariamente vero. Infatti sempre piu' atleti professionisti ed ex atleti di quanto si potrebbe pensare, hanno rinunciato alle proteine animali e hanno cominciato ad adottare a una varietà di diete alternative vegetariane.

Pride: Eat different.

2012-02-05T09:56:00.001-08:00

Pride: Priceless

2012-02-03T16:29:00.000-08:00

I decided to start a series of spoofs of famous ads and iconographic images to raise awareness about what we eat and the effect it does on our bodies and the environment.
I hope you'll enjoy them.
This is the first one.
:)

Salad: Chickpeas, Shallots and Hummous

2012-01-28T00:55:00.000-08:00

Ingredients:
Chickpeas 200gr
Gems lettuce (1 Head) 150gr
1 shallot
2 Tablespoons of Hummus

Dressing:
Smoked Chilli, Salt and pepper, Extra virgin olive oil, balsamic vinegar.

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Ceci, scalogno e Hummus

Ingredienti:
Ceci 200gr
Lattugina (1 capo) 150gr
1 scalogno
2 cucchiai di Hummus

Condimento:
Peperoncino affumicato, sale e pepe, olio extravergine di oliva, aceto balsamico.

Salad: Kale, Apple and Dried Apricots

2012-01-23T10:09:00.000-08:00

Ingredients for 1:
A handful of Dried apricots
1 Apple
Kale 200gr (steamed for only 5 minutes)
A handful of pine nuts

Dressing: Extra virgin olive oil, lemon juice, Salt and pepper.

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Cavolo, mela e albicocche secche

Ingredienti per 1:
Una manciata di albicocche secche
1 Mela
Cavolo 200gr (cotto al vapore per 5 minuti)
Una manciata di pinoli

Condimento: olio extra vergine di oliva, succo di limone, sale e pepe.

Salad: Shiitake Mushrooms, Parsley and Saffron Rice

2012-01-19T12:21:00.000-08:00

Ingredients for 1:
Saffron Rice 100gr
Fresh raw Shiitake Mushrooms 150 gr
A handful of Fresh Parsley

Dressing: Salt and Pepper, Extra virgin olive oil.

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Funghi Shiitake, prezzemolo e riso allo zafferano

Ingredienti per 1:
Riso allo Zafferano 100gr
Freschi Funghi Shiitake prime 150 gr
Una manciata di prezzemolo fresco

Condimento: sale e pepe, olio extra vergine di oliva

Salad: Mushrooms, Parsley and pomegranate

2012-01-18T12:23:00.000-08:00

Ingredients for 1:
1 gems lettuce head
a handful of parsley
A handful of Pomegranate
Raw fresh organic Shiitake Mushrooms 150gr

Dressing:
Extra virgin oilve oil, Salt and black pepper.

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Funghi, prezzemolo e melograno

Ingredienti per 1:
Lattugina 100gr
una manciata di prezzemolo
Una manciata di melograno
Funghi Shiitake crudi 150gr

Condimento:
Oilve olio extra vergine, sale e pepe nero.

Salad: Broad beans, Spinach and Red Cabbage

2012-01-15T01:21:00.000-08:00

Ingredients for 1:
A handful of raisins
broad beans boiled 200gr
1/4 of a raw red cabbage (100gr)
lemon thyme
Baby chard and Baby Spinach 50gr

Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper.

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Fagioli bianchi di spagna, spinaci e cavolo rosso

Ingredienti per 1:
Una manciata di uva passa
Fagioli bianchi di spagna lessati 200gr
1/4 di un cavolo rosso crudo (100gr)
timo limone
Baby bietole e baby spinaci 50 gr

Condimento: Olio extravergine di oliva, aceto balsamico, sale e pepe.

Salad: Sweet Potatoes, Red Cabbage and Rocket

2012-01-14T13:23:00.000-08:00

Ingredients for 1:
1/2 baked sweet potato (baked for 45 min at 180dc)
1/4 of a raw red cabbage (100gr)
Rocket (arugula) 50gr
Chives

Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper, a lot of Chilli flakes.

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Patate dolci, cavolo rosso e rucola

Ingredienti per 1:
1/2 patata dolce al forno (cotta per 45 minuti a 180gradi)
1/4 di cavolo crudo rosso (100gr)
Rucola 50gr
erba cipollina

Condimento: olio extravergine di oliva, aceto balsamico, sale e pepe, un sacco di fiocchi di peperoncino.

Ingredients: Kale.

2012-01-12T15:14:00.000-08:00

Kale is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower and brussels sprouts.

Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. Raw kale still has cholesterol-lowering ability--just not as much.
Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Kale is now recognized as providing comprehensive support for the body's detoxification system. Researchers can now identify over 45 different flavonoids that combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

I love it steamed, but I always try to steam it for no more than 5/10 minutes as I like them still a bit crunchy. Sometimes I also stir-fry them gently after the steam for few minutes with some garlic and olive oil to add some flavor.

Recipes with Kale:

Sources: Wikipedia and whfoods

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Cavolo riccio

Cavolo riccio è considerato più vicino al cavolo selvatico di maggior parte delle forme domestiche. La specie Brassica oleracea contiene una vasta gamma di verdure tra cui broccoli, cavolfiori e cavolini di Bruxelles.

Cavolo riccio e' in grado di fornire alcuni particolari benefici che abbassano il colesterolo se lo si vuole cuocere al vapore. Cavolo crudo ha anche capacità di abbassare il colesterolo - ma non così tanto.
Cavolo riccio e' in grado di fornire alcuni particolari benefici per almeno cinque tipi diversi di cancro. Questi tipi includono il cancro della vescica, della mammella, del colon, dell'ovaio e della prostata. Kale è offre un supporto completo per il sistema di disintossicazione del corpo. I ricercatori possono ora identificare oltre 45 diversi flavonoidi che combinano benefici di entrambi antiossidanti e anti-infiammatori.

Mi piace moltissimo al vapore, ma cerco sempre di vapore che per non più di 5 / 10 minuti che mi piacciono ancora un po 'croccante. A volte ho anche saltato in padella con delicatezza dopo il vapore per pochi minuti con aglio e olio d'oliva di aggiungere qualche sapore.

Ricette con Kale:

Fonti: Wikipedia and whfoods

Ingredients: Sweet Potato

2012-01-08T14:06:00.000-08:00

Sweet potato is a large, starchy, sweet-tasting, tuberous root.
The young leaves and shoots are sometimes eaten as greens. Sweet potato is only distantly related to the potato. Although the softer, orange variety is often called a yam in parts of North America, the sweet potato is botanically very distinct from the other vegetable called a yam, which is native to Africa and Asia.
The edible tuberous root is long and tapered, with a smooth skin whose color ranges between purple, red, brown, and beige. Its flesh ranges from beige through yellow, orange, and purple.

Orange-fleshed sweet potatoes may be one of nature's unsurpassed sources of beta-carotene. Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. This benefit may be particularly true for children. Sweet potatoes are not always orange-fleshed on the inside but can also be a spectacular purple color.
It's important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include.
Besides beta carotene, sweet potatoes are rich in complex carbohydrates, dietary fiber, simple starches, vitamin C, and vitamin B6.

I love it baked or steamed, it's actually very different from potatoes, it taste more like a squash or a pumpkin.

Recipes with Sweet Potatoes:

Sources: wikipedia and whfoods

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Ingredienti: La patata dolce

La patata dolce è una grande radice tuberosa amidacea, dal sapore dolce.
Si possono mangiare anche le foglie giovani e germogli apparentemente.

la patata dolce è solo lontana parente della patata. Anche se più morbida, la varietà arancione viene spesso chiamata yam in alcune parti del Nord America, ma patata dolce è botanicamente molto distinta dal yam, che è originario dell'Africa e dell'Asia.

La radice tuberosa commestibile è lunga e affusolata, con una pelle liscia il cui colore varia tra il viola, rosso, marrone e beige. La sua polpa varia dal beige al giallo, arancione e viola.

La patate dolce a polpa arancione può essere una fonte insuperabile di beta-carotene. Diversi studi recenti hanno dimostrato la superiore capacità di patate dolci per aumentare i nostri livelli ematici di vitamina A. Questa prestazione può essere particolarmente vero per i bambini.
E 'importante avere un po' di grassi nelle ricette conteneti la patata dolce, se si vuole godere il pieno dei vantaggi del beta-carotene. Recenti ricerche hanno dimostrato che un minimo di 3-5 grammi di grassi per pasto aumenta significativamente la nostra assunzione di beta-carotene da patate dolci. Naturalmente, non credo avrete problemi ad aggiungere un po' d'olio extra vergine alla vostra ricetta, crudo ancora meglio.
Oltre il beta-carotene, le patate dolci sono ricche di carboidrati complessi, fibre, amidi semplici, vitamina C e vitamina B6.

Mi piacie moltissimo al forno o al vapore, proprio perche' e' molto diversa dalle patate. Diventa molto morbida alla cottura e il gusto e' più simile a quello di una zucca.

Ricette con Patate dolci:

Fonti: wikipedia and whfoods

Suggestions: "Michael Pollan: Don't Eat What You See on TV"

2012-01-03T05:54:00.000-08:00

<br>

Michael Pollan, one of the best-known names in food-related issues, offers a guide about health and food. Food Rules: An Eater's Manual is a set of memorable ideas for eating wisely. Many of them are drawn from a variety of ethnic or cultural traditions. Whether at the supermarket or an all-you-can-eat buffet, this handy, pocket-size resource is for people who would like to become more mindful of what they are eating.

Pollan is the author of In Defense of Food: An Eater's Manifesto, The Omnivore's Dilemma and The Botany of Desire. - Book Passage

Michael Pollan is the author of The Omnivore's Dilemma: A Natural History of Four Meals, a New York Times bestseller. His previous books include The Botany of Desire: A Plant's-Eye View of the World (2001); A Place of My Own (1997); and Second Nature (1991). A contributing writer to The New York Times Magazine, Pollan is the recipient of numerous journalistic awards, including the James Beard Award for best magazine series in 2003 and the Reuters-I.U.C.N. 2000 Global Award for Environmental Journalism.

Pollan served for many years as executive editor of Harper's Magazine and is now the Knight Professor of Science and Environmental Journalism at UC Berkeley. His articles have been anthologized in Best American Science Writing 2004, Best American Essays 2003, and the Norton Book of Nature Writing.

Best-selling author Michael Pollan explains how food marketers have turned his critiques (like don't eat anything with more than five ingredients) into another way to sell consumers more food. His new rule of thumb? "Don't eat any foods you've ever seen advertised on television."

The complete video here:

Michael Pollan on Food Rules: An Eater's Manual from Book Passage on FORA.tv

Brussel Sprouts, Potatoes and Cranberries

2011-12-02T12:48:00.000-08:00

The Vegan Christmas Salad.

Ingredients for 1:
2 small oven roasted potatoes (good recipe here)
Steamed Brussel Sprouts 200gr
Mixed leaves (red and Romain lettuce) 100gr
A handful of dried cranberries

Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper.

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Cavoletti di Brussel, patate e mirtilli rossi

Ingredienti per 1:
2 piccole patate al forno (ottima ricetta qui)
Cavolini di Bruxelles al vapore 200gr
Le foglie miste (lattuga rossa e romana) 100gr
Una manciata di mirtilli rossi secchi

Condimento: Olio extravergine di oliva, aceto balsamico, sale e pepe.

Turkey, Carrots and Cranberry Sauce

2011-12-01T12:12:00.000-08:00

This is a perfect British Christmas leftovers salad.

Ingredients for 1:
Mixed Leaves (red and Romain lettuce, radicchio) 100gr
Steamed baby carrots 100 gr
2/3 Roasted Turkey slices 100 gr
2 Sage and onion stuffing 50 gr

Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper, 1 tbs Cranberry Sauce.

I didn't cook the turkey myself, but I suggest to use this recipe from the Guardian website.

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Tacchino, Carote e salsa di mirtilli

Questo è una perfetta insalata degli avanzi del Natale inglese.

Ingredienti per 1:
Insalata di Foglie miste (lattuga rossa e Romana, radicchio) 100gr
Carotine al vapore 100 gr
2 / 3 fette di arrosto di tacchino 100 gr
2 ripieni di salvia e cipolla 50 gr

Condimento: Olio extravergine di oliva, aceto balsamico, sale e pepe, 1 cucchiaio di salsa di mirtilli rossi.

Io non cucinato il tacchino, ma vi suggerisco di usare questa ricetta trovata sul sito web Guardian.

Ingredients: Parsnip

2011-11-20T03:13:00.000-08:00

The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most carrots and have a sweeter taste, especially when cooked. The parsnip figures in the long list of comestibles enjoyed by Bonvesin de la Riva in his "Marvels of Milan" (my home town!). Parsnips can be eaten raw, boiled, roasted or used in stews, soups and casseroles. Parsnips are a good source of vitamin C, fibre, folate and potassium.

Recipes with parsnip:

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Ingredienti: La pastinaca

La pastinaca (Pastinaca sativa) è una radice relativa della carota. La pastinaca assomiglia alle carote, ma è più pallido che la maggior parte carote e ha un sapore più dolce, soprattutto se cotto. La pastinaca comune figura nella lunga lista di verdure commestibili elogiate dal milanese Bonvesin de la Riva nel suo "Meraviglie di Milano" (la mia citta' natale!). Le pastinache possono essere consumate crude, bollite, arrosto o utilizzate zuppe e stufati. Pastinache sono una buona fonte di vitamina C, fibre, acido folico e potassio.

Ricette con la pastinaca:

Lentils, Parsnip and Cranberries

2011-11-19T13:20:00.000-08:00

Ingredients for 1:
2 shaved parsnips 200gr
A handful of dried cranberries
black lentils 200gr
A spoonful of chives (dried or fresh)
A handful of pine nuts

Dressing: Extra virgin olive oil, balsamic vinegar, Salt and pepper.

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Lenticchie, Pastinaca e Mirtilli rossi

Ingredienti per 1:
2 pastinache Pelate col pelapatate 200gr
Una manciata di mirtilli rossi secchi
Lenticchie nere 200gr
Un cucchiaio di erba cipollina (secca o fresca)
Una manciata di pinoli

Condimento: Olio extravergine di oliva, aceto balsamico, sale e pepe.

Suggestions: "PLANEAT" Film Documentary

2011-11-18T14:58:00.000-08:00

A group of leading international scientists, doctors and professors have spent their lives trying to find out what is the best way to eat. A pattern has begun to emerge in their research, which shows that our animal-based diets are the cause of our most challenging health and environmental problems. Having to battle against their own beliefs, and those of the institutions they worked for, they have come up with a solution that will change peoples lives forever. They share their ideas on how we can not only prevent prevalent diseases like cancer and heart disease but also cure them. And also how applying the same principles can dramatically reduce our greenhouse gas emissions, at the same time as providing more food for the planet. In accordance with this scientific evidence, pioneering farmers and chefs around the world are discovering new ways to produce and prepare the food we should be eating. Sign up to watch the film at www.planeat.co.uk

I strongly recommend to watch this film.

Salmon Caviar, Rice and Crispy Seaweed

2011-11-17T14:25:00.000-08:00

Ingredients for 1:
50gr of salmon caviar
2 spring onions
White Rice 100gr
Sushi Nori Seaweed (yes the one you use to roll sushi) cut into fine strips and toasted for a second on a pan medium heat with a tbs of soya sauce

Dressing: 3tbs Sesame oil (or extra virgin olive oil), 2tbs soya sauce, 1tbs wasabi powder (mix them all together in advance).

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Caviale di salmone, riso e alghe croccanti

Ingredienti per 1:
50 gr di caviale di salmone
2 cipollotti
Riso bianco 100gr
Sushi alghe Nori (sì quella che si usa a rotolare sushi) tagliata a striscioline sottili e tostate per un secondo a fuoco medio padella con un filo di salsa di soya

Condimento: 3 cucchiai di olio di sesamo (oppure extra vergine), 2 cucchiai salsa di soya, 1 cucchiaio di wasabi in polvere (mescolare tutto assieme in anticipo).

Salmon, Avocado and Rice

2011-11-15T09:03:00.000-08:00

Ingredients for 1:
100gr of fresh salmon cut into sashimi size or smaller
1 Avocado
Chives
White Rice 100gr
A handful of baby Watercress

Dressing: 3tbs Sesame oil (or extra virgin olive oil), 2tbs soya sauce, 1tbs wasabi powder (mix them all together in advance).

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Salmone, avocado e riso

Ingredienti per 1:
100gr di salmone fresco tagliato a dimensione sashimi o più piccolo
1 avocado
erba cipollina
Riso bianco 100gr
Una manciata di baby crescione

Condimento: 3 cucchiai di olio di Sesamo (o olio extravergine di oliva), 2 cucchiai di salsa di soia, 1 cucchiaio di wasabi in polvere (mixateli assieme prima di aggiungerli all'insalata).

Shiitake Mushrooms, Red Pepper and Crispy Seaweed

2011-11-10T01:54:00.000-08:00

Ingredients for 1:
2/3 Shitake Mushrooms pan roasted
half a raw Red Pepper
Sushi Nori Seaweed (yes the one you use to roll sushi) cut into fine strips and toasted for a second with the Sesame seeds
2 little spring onions
Rocket (arugula)

Dressing: 3tbs Sesame oil (or extra virgin olive oil), 2tbs tamari sauce, 1tbs wasabi powder (mix them all together in advance).

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Funghi Shiitake, peperone rosso e alghe croccanti

Ingredienti per 1:
2 o 3 Funghi Shitake arrostiti in padella per 20 min a fuoco medio
mezzo Peperone rosso crudo
Alghe Sushi Nori secche (sì quello utilizzato per arrotolare il sushi) tagliate a striscioline sottili e tostate in padella per un secondo con dei semi di sesamo
2 cipollotti piccoli
Rucola 50gr

Condimento: 3 cucchiai di olio di sesamo (oppure extra vergine), 2 cucchiai salsa di soya tamari, 1 cucchiaio di wasabi in polvere (mescolare tutto assieme in anticipo).

365 Days of Salads

2011-11-01T11:59:00.001-07:00

Well, here we are: 365 salads and counting.
My challenge has come to an end.
365 days, 365 new and original salads photographed and posted here.

Wow I can't believe the number of combinations I've created,
some are very good, others OK, others so and so,
but I was learning in the process and I've definitely honed my skills.

I started this project to see if it was possible to create 365 salads for lunch from my desk, in the office or at home.
I was keen on demonstrating that salads are a yummy, fancy and complete meal, and I feel like I did it in the end.
I actually feel like I've just started nailing the art of salad making.
Only now I'm really getting the tricks on how to make successful dishes.

I've been studying and reading a lot about nutrition, seasonal veggies, properties of the ingredients, food associations, vegetarianism, vegan-ism, raw vegan-ism, local farming, organic farming, etc...
I feel kind of knowledgeable on many food-related issues, but there is always more to learn.

I'm going on to create new salads and post them on the blog, but maybe I'll slow down a bit. I think a salad or two a week might do.
I'll also suggest amazing salads I see around and eat around, I'll carry on posting, reading, writing, taking pictures and sharing the love for salads with you guys.

I hope I raised a little bit of awareness about the importance of having a sustainable, organic and healthy diet.
Especially about what your diet impact on your personal health, your local community,
and ultimately on the future of our children and of the planet in itself.

Eat a lot of tasty salads. An be proud of it.

Ciao
David
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365 Giorni di Insalate.

Bene, eccoci qui: insalate di 365 e sono ancora qui.
La mia sfida è giunta al termine.
365 giorni, 365 insalate nuove e originali fotografate e pubblicate qui.

Wow Non posso credere che il numero di combinazioni che ho creato,
alcune sono molto buone, altre OK, altre così e così, ma stavo imparando nel processo e ho sicuramente affinato le mie capacità.

Ho iniziato questo progetto per vedere se era possibile creare insalate 365 per pranzo dalla mia scrivania, in ufficio o a casa. Mi sono impuntato a dimostrare che una insalata piu' essere un pasto gustoso, divertente e completo, e mi sento di averlo fatto alla fine.
Io in realtà mi sento come se avessi appena iniziato a capire l'arte di fare insalate.

Ho studiato e letto un sacco di nutrizione, verdure di stagione, le proprietà degli ingredienti, delle associazioni alimentari, la dieta vegetariana, veganismo, crudismo, l'agricoltura locale, agricoltura biologica, ecc ..
Mi sento un po' informato su molti temi legati al cibo, ma c'è sempre da imparare.

Mettero' sempre nuove insalate sul blog, ma magari rallentero' un po'.
Penso che un nuova insalata o due a settimana potrebbe bastare.
Suggeriro' molto pero', insalate che vedo intorno e che mangio in giro, continuero' a pubblicare, leggere, scrivere, fotografare e condividere l'amore per insalate.

Spero di aver sollevato un po' di consapevolezza riguardo l'importanza di avere uno sviluppo sostenibile, una dieta biologica e sana.
Specialmente sull'impatto che la tua dieta ha sulla tua salute personale, la tua comunità locale, e, infine, sul futuro dei nostri figli e del pianeta in sé.

Mangiate un sacco di gustose insalate. E siatene orgogliosi.

Ciao
David

Prawns, Saffron Mayo and Baby Mixed Herbs

2011-10-31T10:03:00.000-07:00

Ingredients for 1:
Baby salad leaves (Chard, Peas Shots, Watercress and Red lettuce)
2 table spoons of mayonnaise with Saffron
Prawns 100gr
A handful of Pine nuts
Chives

Dressing: Extra virgin olive oil and Salt.

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Gamberetti, Maionese allo zafferano ed Baby erbette miste

Ingredienti per 1:
Baby foglie di insalata (baby Bietola, germogli di piselli, crescione e lattuga rossa)
2 cucchiai di maionese allo zafferano
Gamberetti bolliti e sgusciati 100gr
Una manciata di Pinoli
erba cipollina

Condimento: Olio extravergine d'oliva e sale.