I ate sweet potato noodles for the first time last year at a farmers market. Since then it became my favorite noodle. They are really easy to make and very feeling! Sweet potatoes are exceptionally rich in beta-carotene antioxidant and have unique storage proteins with powerful antioxidant protection.
I made these vegan brownies for Valentine’s and no one guessed the secret ingredient so I decided to post the recipe for your enjoyment.
The heat is rising and I love it… yes, I like my weather hot. What can I say? must be my tropical genes. Here is a tasty treat to help you stay cool.
This time of weather when the temperatures changes abruptly, sometimes the unexpected cold catches me without groceries to make a hot soup.
I come from a family with very humble origins. Wasting food was a big nono and meal times together were sacred. I can avoid filling a pang of guilt when I cannot finish my food in a restaurant or have to trow away perfectly good food.
I just returned from a month in the Anuttara ashram. In the gorgeous and barely touched Nass Valley. With a supply of daily picked vegetables, from the soil to the table in just an hour, and a supportive hungry crowd of karma yogis, inspiration came easily to cook nourishing meals ! what a blessing.
I went to a pub a few weeks ago in my hood just because of the Patio… it turned out they changed the menu. I couldn’t believe my eyes when I found black bean burgers!
I married my holistic nutrition stuff with yoga again… and decided to write a post about an aspect that can influence your chakras. Food! Are you surprised?
After Positano, I crossed Italy from west to east, from Napoli to Bari to attend a yoga retreat in La Rosa dei 4 venti near Martina Franca organized by Yogaspace.
At the end of June, I had lunch at Fattoria la Tagliata where I discovered the new meaning of fresh. From their garden/farm to the table! Everything served is from their own produce or nearby farms.