Beetroot and lentils burgers


These burgers are literally my perfect mid week supper. I tend to make a big batch on Sunday afternoon and then freeze them so whenever I come home late from work or I am too tired to cook anything I just stick these in the oven, bit of salad, lots of hummus and I have got an extremely delicious, so satisfying dinner!if you want to go extra mile I totally recommend to serve them squeezed them between 2 pan fried portobello mushrooms, it looks incredible and taste amazing too!

As for the toppings please feel free to go completely crazy, the more the merrier! I love to have mine with a generous dollop of my kale and parsley pesto ( previous post), hummus, sliced tomatoes, sliced avocado and fresh lettuce. The result is a not only beautiful looking plate of food, but a super filling,veggie goodnes packed meal which will definitely make you glow from inside out!

Makes about 8-10 burgers


2 cups of cooked lentils

1 cup of cooked quinoa

2 beetroots peeled and grated

1/2 cup of buckwheat flour

4-5 sundried tomatoes finely chopped

1 tablespoon of milled flaxseeds + 3 tablespoon of water

1 small red onion minced

1 clove of garlic minced

1/2 teaspoon of smoked paprika

1/2 teaspoon of coriander powder

the juice of 1/2 a lemon

salt and pepper to taste

olive oil for cooking

optional toppings:

sliced tomatoes

lettuce leaves

sliced avocado


my kale and parsley pesto

Preheat the oven at 180’degrees. Make the flax egg simply mixing the ground flax seeds with the water. Set on one side, it will acquire a gloopy and gelly consistency.

In a small pan heat up a tablespoon of olive oil, gently fry the chopped onion and the garlic until the have soften up and caramelised. Add the coriander powder and the paprika and cook for a further minute. Took the pan off the heat and leave it on one side.

Put the cooked lentils in a food processor and pulse briefly just to break them down, you don’t want a purée consistency. Transfer them into a bowl and mix them with the quinoa, the buckwheat flour, the flaxseed and the grated beetroot. Incorporate all the ingredient together and then add the cooked onion, the lemon juice and the chopped sundried tomatoes. Adjust of salt and pepper to taste. The mixture should stick together well but don’t be afraid of adding more flour. Shape into 8 or 10 burgers and place them on a baking tray covered with baking paper ( this is very important otherwise they will end up sticking to the bottom).

Bake the burgers in the oven for about 30-35 minutes and flip them halfway through.

While the burgers cook prepare your mushroom buns. Wash and destemmed the mushrooms. Place them in a frying pan with a little olive oil and a pinch of salt. Fry them for about 5-10 minutes until they start to soften.

To serve place the burgers between the two portobello mushroom and top with your favourite  trimmings!




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Raw pecans and chocolate cups with raspberries filling



for the base

3/4 of a cup of pecans ground into a meal

1/4 of a cup of grounded oats

2 tablespoon of almond butter or nut butter of your choice

1 tablespoon of coconut oil

1tablespoon of maple syrup or honey

1/2 teaspoon of cinnamon

a pinch of sea salt

for the raspberries filling

150 gr of fresh raspberries

for the chocolate layer:

3 tablespoon of coconut oil

3 tablespoon of maple syrup or honey

2 tablespoon of raw cacao powder

add the pecans end oats into a food processor until they form a flour. Add the remaining ingredients: coconut oil, almond butter, maple syrup cinnamon and the pinch of salt and blitz again until a sticky dough forms.

Line a muffin tin with baking paper or use a silicon muffins mould.portion the dough into each muffin cups and press down until smooth. Place the tin in the freezer.

For the raspberries filling simply mash up the raspberries with a fork. You can add an teaspoon of maple syrup if you like it sweeter.

Place 1 teaspoon of the raspberries compote in the middle of each cups. Place back into the freezer.

For the chocolate sauce whisk the coconut oil with the cacao powder, maple syrup until no clumps remain. Pour the chocolate sauce on top of each of your cups distributing evenly.  Place the tin back in the freezer for at least 1 hour to allow all the ingredients to set. Take them out of freezer half an hour before serving and decorate with fresh raspberries or shredded coconuts.

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Two grains risotto with hazelnut and kale pesto


With the temperature seriously dropping all my body craves is comforting, soul warming food. In all honestly the idea of a salad for dinner really doesn’t appeal me anymore! I am sure when eventually the temperatures will raise again I will start to fancy more raw food but for the moment I have got to be clever and trying to still get lots of green goodness into my daily routine. This recipe is actually a very good example, even if you don’t like kale I promise you, you will love this dish! The kale is kind of in disguise with the fragrant basil, crunchy hazelnut and sweet pumpkin, it’s still there giving you all his green super power but the flavour is subtle, perfect for kale first timer!;)

Make 2 large bowls


1 small pumpkin of your choice

for the risotto:

3/4 of a cup of millet

3/4 of a cup of quinoa

2 cups of vegetable stock

1 small onion

3 cloves of garlic

salt and pepper to taste

for the pesto:

1 cup of chopped kale

1 bunch of basil

1/2 cup of hazelnuts

the juice of 1/2 a lemon

1 clove of garlic

1/2 cup of extra virgin olive oil

1 flat tablespoon of nutritional yeast

salt and pepper to taste

to decorate:

mixed seeds ( pumpkin seeds,sesame seeds etc…)

Start by roasting the pumpkin. Heat the oven at 180.

Wash the pumpkin, cut it in half, with a spoon remove all the seeds and slice it length way. Put the slices onto a try with a bit of olive oil and salt and pepper. With your hands rub the seasoning  into the pumpkin slices. Roast for at  least 20 minutes until soft.

To make the risotto: chop as finely as possible the onion and the garlic. In a saucepan heat a tablespoon of olive oil and start gently frying the onion and the garlic. In a colander rinse the millet and quinoa. Once the onion is translucent add the grains into the pan together with the vegetable stock. Cook the risotto on a low heat stirring from time to time until all the liquid has been absorbed and the quinoa and millet are tender.

While the risotto is cooking make the pesto: in a food processor put the kale, hazelnuts, basil, nutritional yeast, lemon juice olive oil, salt and pepper and the garlic. Pulse for a couple of minutes until the pesto has a creamy consistency, if you feel is still too thick you can add gradually a bit of water.

Once the risotto is cooked fold in the pesto and add some pumpkin seeds if you want an extra crunch. Serve the kale pesto risotto with the slices of pumpkin on top, a drizzle of olive oil and mixed seeds to decorate.





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Saffron millet risotto with garlicky wild mushrooms


Maybe because I am Italian but there is something so comforting, almost soothing about a big bowl of creamy risotto at the end of a long day. I have decided to use millet in this recipe not just because is an interesting alternative to rice, but also because is packed with so much goodness! Millet is a great source of copper, magnesium, manganese and fibre. It.s completely gluten free and I find slightly easier to digest than brown rice.


for the risotto

1 cup of millet

1 tablespoon of olive oil

2 1/2 cups of vegetable stock

1 onion

3 cloves of garlic

1/2 teaspoon of saffron powder

2 tablespoons of coconut milk (optional)

for the garlicky mushrooms

about 300 g of mixed wild or exotic mushrooms ( I bought an already mixed mushrooms pack in my local supermarket)

3 cloves of garlic

1 teaspoon of chilli flakes

A bunch of fresh thyme

a squeeze of lemon

Start by making the risotto.  Heat about 1 tablespoon of olive oil in a pan on medium heat.Finely chopped the Onion and the garlic cloves and transfer them to the pan. Fry the onion and garlic gently until the become translucent.Rinse the millet under fresh water and add it to the pan together with vegetable stock, coconut milk and the saffron powder. Cook the millet for about 20 minutes until all the liquid has been absorbed and the millet is thick and creamy. Adjust with salt and pepper.

while the millet is cooking start to prepare the mushrooms. Place the garlic cloves into a garlic crusher and fry them gently in a separate pan together with the chilly flakes. Wash and chop the mushroom, add them to the pan with the garlic and chilli flakes. Cook the mushroom on a medium heat for about 8-10 minutes. Chopped the fresh thyme, add it to the mushroom once they have finished cooking.

to assemble the risotto simply plate the millet and pour the mushroom on top, add a generous squeeze of lemons  and add extra thyme for decoration.

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Coconut and orange truffles


These are the easiest and the quickest sweet treat ever! They literally take 10 minutes to whip up and they totally hit the spot when you crave something sweet and morish at the same time. The coconut shreds and the coconut oils create a fudgy and creamy consistency, while the orange zest add a hint of tanginess making these truffles taste absolutely irresistible! Completely gluten free and refined sugar free,these little guys are also packed with incredible fatty acids from the coconut which are so important for healthy, glowing skin.

Make about 10 balls


1 cup of dried coconut + about 1/2 cup for rolling the truffles

1/4 of a cup of coconut oil

2 tablespoon of rice malt syrup or honey ( you want to use quite a sticky sweetener that will help the truffles to stick together)

2 teaspoon of orange extract

the zest of 1 orange plus extra for decorating

Simply put 1 cup of coconut shreds, the coconut oil, the maple syrup and the orange extract into a a food processor and pulse for about 2 minutes until a sticky dough ball starts to form. Remove it form the food processor and put into a bowl and fold in the orange zest. Shape the dough into small balls gently rolling them between your hands. Coat the balls in coconut shreds and place in the fridge to set for at least half an hour. Before serving sprinkle them with some orange zest.

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