Spaghetti Omelette Recipe
My grandmother always said that we should never throw food away and that, with left – overs, you can prepare something new and incredibly good. Since I was a child, I have been trying to follow her advice, so with a little fancy and a bit of willpower, everything can be prepared in the kitchen.
Stuffed avocado with quinoa | Summer fresh recipe
How do you start the beginning of a new week?
I have welcomed this Monday with a fruit extract, a cup of coffee and the purrs of my cat Noir. I left home early to have a walk in Victoria Park and relaxing for a while, before dealing with work commitments. I am walking along the pathways, loving and hating the grey skies of London.
I consider Monday lunch one of the most important of the whole week: it should be healthy, simple yet tastier than usual, because it should give a proper energy to face a tough week. I enter a supermarket, I stop at my favorite department (fruits and vegetables, of course) and with caution and patience I choose the best pieces. Choosing vegetables is very important to prepare healthy and tasty dishes.
Avocado, for example, should be neither too hard nor too soft, but react to the pressure of the hands without can dent. Will be the avocado the protagonist of today’s recipe: a fruit antioxidant, antitumor, anti-inflammatory, which helps weight loss and skin beauty, lowers cholesterol and blood pressure is good and versatile. In short, it is the perfect ally to fight boredom on Monday!
The avocado fruit, for example, should not be neither too hard nor too soft, but it should react to the pressure of the hands without warping itself. The avocado will be the protagonist of today’s recipe: an antioxidant, antitumor, anti-inflammatory fruit, which helps weighting loss and helps skin beauty, it lowers cholesterol and blood pressure and it is even good and versatile. In short, it is the perfect ally to fight boredom on Monday!
Ingredients for 4 portions:
- 4-5 avocados
- 100 g quinoa
- ½ red onion
- ½ cucumber
- 50 g pre-cooked peas
- 50 g cherry tomatoes
- 20 ml extra virgin olive oil
- ½ lemon juice
- Some fresh coriander or parsley leaves
- A pinch of salt
For the quinoa:
- Wash quinoa to remove saponines (which makes it bitter);
- Heat a pan with a little olive oil and toast quinoa for about a minute;
- Add twice as much water than quinoa;
- Simmer until water is completely absorbed;
- Peel and chop onion, then add it to quinoa;
- Wash cucumbers, cut into chops and add them to quinoa.
- Add chopped tomatoes and peas to the mixture.
- Season it with oil, lemon juice and a pinch of salt.
For the avocado:
- Cut the avocados in half, remove the pit and brush with olive oil and lemon;
- Grill the avocados on a burner for a few minutes. (until grill marks appear.);
- With the help of a spoon, fill the avocados with quinoa;
- Serve them cold.
It is nice to wake up with a ray of sunshine on the eyelids, a sigh of wind on your cheeks, craving for ice cream and the song “Emozioni” by Battisti in your ears.
Happiness is like a glass of red wine, like the geraniums hanging from the grandmothers’ balconies, like my cat’s cover, and the flavour of watermelon in Summer. Dilated pupils, dimpled cheeks, crow’s feet at the sides of the eye: those are the symptoms of a natural state of serenity.
But what colour is the melancholy? This term is a combination of two Greek words: mélanos (black), and mélas, cholé (bile), so its meaning is “black bile”. It often happens in life to fall into negative emotions, but food can be useful in case like this. Today, we take from the pantry an ingredient that has the colour of happiness and at the same time is able to fight against the dark sides of melancholy: the beetroot.
In fact, in addition to its high content of minerals and vitamins and to its purifying and energetic properties, this root also contains betaine, a substance that can affect the brain, improve people mood and fight against a state of moderate depression.
The beetroot can be consumed in various ways, but I suggest you to blend it with lemon, olive oil, garlic, chickpeas, salt and tahini sauce, to obtain a creamy tasty hummus which is beneficial to the physical and mental health!
“Capire tu non puoi, tu chiamale se vuoi: Emozioni.”
Ingredients for 4-5 people:
- 400 g beetroot;
- 300 g precooked chickpeas;
- 1 garlic clove – chopped;
- Some lemon juice;
- 1 table spoon extra virgin olive oil;
- 2 table spoons of tahini sauce;
- Some mint leaves;
- Some parsley- finely chopped;
- A pinch of salt;
- A sprinkling of pepper and turmeric.
- In a food blender, pour all the ingredients: beetroot, chickpeas, garlic, lemon juice, oil, tahini sauce, mint, and salt;
- Blend until you obtain a smooth cream, if it is too thick, add more oil;
- Serve with a sprinkling of turmeric, pepper and chopped parsley.
- There are different types of bread that originally accompanied hummus in the Middle East, such as unleavened bread orpita, however slices of toasted bread are also fine;
- This hummus is perfect alongside falafel (you can find my recipe here). It will give the dish a touch of freshness and the scent of Summer.