Homemade biscotti and mouth-watering fettuccine - author of the culinary bestseller "Book of Happy Recipes" Marika Kravtsova (@marikakravtsova) offers affordable options for preparing Italian dishes.
Oat flakes - 200 g Jerusalem artichoke syrup A little stevia Vanilla extract (or pod) - 1 tsp Coconut flakes (for decoration and in the dough) - 1-2 tbsp. l. Any berries / fruits - 300 g A glass of milk (you can plant it) ⠀
Combine all ingredients except fruits / berries in a blender (but don't grind too much). Pour the mass into a baking dish. We bake for 15 minutes at 180 degrees. Decorate with coconut flakes and berries / fruits.
Whole grain avocado bread
Cut the low-fat cheese onto the bread and add the avocado slices.
Chickpeas (canned or boiled) - 1.5 cups Cherry tomatoes - 1 cup Red onions - 1/3 cup Cucumbers - 1 cup Feta cheese - 1/3 pack Parsley and cilantro - optional ⠀
Olive Oil Balsamic Vinegar - 1 tbsp 1 tsp Dijon mustard - 1 tsp Maple syrup - 1 tsp A little lime or lemon juice ⠀
Drain water from chickpeas, dry slightly. Cut the cherry into quarters and the onion, cucumber and cheese into cubes. Mix the dressing separately, pour our salad over it and let it stand for a while.
Let me remind you that chickpeas are a super-quality protein that is easy to digest. Therefore, it can often be seen in the diet of those who do not eat meat. It contains a lot of fiber, and it improves digestion - improves metabolism, cleanses the intestines and removes toxins.
Almond flour - 4 cups Cornstarch (or tapioca) - 2 tbsp l Soda - 1 tsp Sea salt - ½ tsp Maple / coconut syrup - 3 tbsp. Almond extract - 2 tsp Almonds (slightly chopped) - 1/2 cup Crushed cocoa beans - 1/2 cup Dark chocolate for sauce (optional) - 1/2 cup Liquid stevia - 5-10 drops ⠀
Preheat the oven to 180 degrees, cover the baking sheet with parchment. Combine flour, starch, baking soda and salt in a bowl, add syrup and almond extract, add almonds and pieces of cocoa beans, stir. Divide the dough in half and use your hands to form "logs" about 30 cm long, 7 wide and 5 high. Bake the "logs" for about 20 minutes. Then leave them to cool for 10 minutes and at the same time lower the temperature in the oven to 120 degrees. Cut the bars at a slight diagonal angle into slices about 2 cm thick. Lay flat on a sheet and dry in the oven for 10 minutes on each side. Melt the chocolate in a water bath, add the stevia, stir well. Dip each cookie slightly in chocolate and let the icing freeze in the refrigerator (you can skip this step).
Fettuccine - 300 g Parsley greens - 150-200 g Walnuts - ¼ cup Garlic - 1 clove Lemon juice - 1 tbsp. l Grated Parmesan - ¼ cup Olive oil - 2 tbsp l Young spinach - 2 handfuls White wine - ½ glass (or the same amount of water in which the pasta was cooked) Salt, pepper - to taste
Boil 300 g fettuccine in boiling salted water until al dente. In a blender, combine the parsley with nuts, a clove of garlic, lemon juice, and parmesan. Add ½ tbsp. l. olive oil, season with salt, pepper and beat for another minute. The consistency of the pesto can be adjusted with a little water or white wine. Drain the pasta in a colander and quickly return to the pot. Add pesto and spinach, stir. Add a couple tablespoons of white wine or pasta water. Serve with walnuts and parmesan if desired.