HEALTHY AND EASY FALL SALAD

We are what we eat! Everything we eat and drink directly affects our cells. We know that two-thirds of our plate should be vegetables and fruit, with the remaining one-third covered by lean protein (lentils, beans, chicken, fish) and whole grains.
Autumn has arrived in Italy but at the same time, the heat of this strange November makes me abandon the soups for fresh salads. I love salad and this is my Autumn Salad.

Ingredients:

• a lettuce
• 1 cup of pinto beans (borlotti)
• 2 pomegranates
• 10 walnuts
• cider vinegar
• extra virgin olive oil
• toasted wholemeal bread
• paprika, curcuma and pepper

This recipe is really easy, just shelling the pomegranate and on my facebook page you can find a post where you see how to do it easily https://www.facebook.com/ciboformafisicasalute/?ref=hl , add pinto beans, nuts and cider vinegar, extra virgin olive oil, spices and serve with toasted wholemeal bread.
Enjoy your meal!

For beans
Soak the beans the night before (for at least 12 hours, remember that pre-soaking is really important), cover beans with about three inches of water and pay attention because beans do “drink” the water. then you cook them in pressure cooker (cooking time depend on what kind of bean and what kind of pressure cooker you have), usually 40 minutes.

Try my new recipe: roman gnocchi

Roman Gnocchi Light

Roman Gnocchi Light

ROMAN GNOCCHI LIGHT

This is a simple recipe, it’s inexpensive but really good! My daughter loves these gnocchi! This is much lighter than classical recipe, in fact the classical have butter, eggs and too much cheese. Gnocchi alla Romana is a typical italian recipe, from Rome (the capital of Italy). This dish can be prepared in advance so it’s easy and quick. Roman Gnocchi are tender inside with a thin crunchy crust.

Ingredients:

• 2 cups (250 gr.) semolina flour
• 4 1/2 cups (1 lt.) water
• 2 tablespoons extra virgin olive oil
• salt
• 2 oz. (50 gr.) parmesan cheese freshly grated

Method:

in a heavy bottomed saucepan, bring the water to a lightly simmer, then add salt and semolina flour then stir with a whisk to avoid lumps.
Cook for at least 5 minutes. The mixture should be like some mashed potatoes. Remove from heat add olive oil and 1 oz. parmesan and stir until all is well mixed.
Put the dough over a baking paper and roll to about 0.50 inches (1 cm).
Cut the dough in circles, I used a coffee cup with edges oiled with some extra virgin olive oil. If you choose, like me, the classic form you can re-knead what is left and roll out again to make other gnocchi.
Put a baking paper or oil into baking pan, add gnocchi and sprinkle some Parmesan, pour some oil on. Preheat the oven to 350/400°F gas 4 and bake about 30 minutes.