A great binge of flavors and colors. So we can summarize in a few words "Il Cucchiaio Arcobaleno", a book published by Edizioni Sonda with beyond 170 vegan recipes from all over the world, presented according to one subdivision of your city and by geographical area, combining the benefits of chromotherapy to the extraordinary variety of ethnic cuisines.
The book was born from the meeting and collaboration between a expert in food issues, Valerio Costanzia, and a very good chef vegan globetrotter, Yari Simone Prete, convinced that good food can be perfectly combined with respect for other forms of life, united by their love for dishes "beautiful, good and fair". Together they gave life to this volume in which the colors, together with the ingredients, help to find the natural balance, determining effects on the body and mind.
The red of a tomato, the green of an avocado, the orange of a pumpkin, the blue of a blueberry also have a beneficial effect on health and moods. It is with these colorful recipes that cooking becomes a multisensory experience. The colors, in fact, help the body and the psyche to find their natural balance, determining physical and psychic effects able to stimulate the energies and calm certain symptoms. Even in the kitchen, according to recent research, the pigments that color fruit and vegetables, that is "Phytonutrienti", produce effects benefits on the whole organism and perform different actions based on their color.
We at healthiergang.com want to give you a taste of the many rainbow menus, healthy and ethical, provided by the volume “Il Cucchiaio Arcobaleno” (in which the spoon on the cover really looks like wood!). there 3 simple recipes selected from this truly original book, which certainly cannot be missing from the shelves of the library not only for those who are vegan, but above all for those who have not yet made this choice, who will thus be able to discover how the choice not to eat foods of animal origin is not healthy and ethical , but also tasty, fun and… very colorful.
ORANGE. Nam ma muang, mango sauce
A classic not to be missed in the numerous Bangkok vegetarian restaurants and to be offered again at home given the speed of preparation
- 2 mango
- 3 cloves of garlic
- 1 tablespoon of lime juice
- 1 tablespoon of soy sauce
- 4 tablespoons of coconut milk
- 2 tablespoons of sweet chili sauce
- 2 tablespoons of raw cane sugar
- ½ tsp turmeric
- ½ tsp red pepper flakes
- Whole sea salt
Peel and cut the mango into pieces, removing the stone. Pour it into the blender glass, then add all the other ingredients. Operate for a few minutes to obtain a smooth and velvety sauce. Serve alongside grilled marinated tofu or spring rolls.
WHITE. Cocada, coconut cake
If you like coconut, this dessert, originally from Northeast of Brazil, it's perfect!
- 300 grams of grated coconut pulp
- 200 grams of sugar
- 100 grams of coconut milk
In a thick-bottomed pan, pour all the ingredients and start cooking over a moderate heat, stirring constantly with a wooden spoon until, after about 10 minutes, the mixture comes off the bottom of the pan. With the help of two spoons, shape the still hot dough into 10 sweets. Line a baking sheet with parchment paper and arrange them, not too close together. Cover the pan with a kitchen gauze cloth and let them air dry.
BLU AND VIOLA. Mazamorra address, porridge di mais nero
Classic Peruvian dessert, to be prepared as is done in Lima in October to commemorate El Señor de Milagros. You can find black corn with its original name of mais morado
- 1 bag of black corn powder (about 200 grams)
- 2 apples
- 1 and a half liters of water
- 150 grams raisins
- 150 grams prunes
- 250 grams of potato starch
- 250 raw cane sugar
- 1 cinnamon stick
- 3 cloves
- 200 grams of pineapple jam
- 2 tsp ground cinnamon +
Peel and cut the apples into cubes. In a saucepan pour the water and add the raisins, plums, apples. In a container, mix the corn with the starch, dissolve the mixture with water and pour it into the pan with the sugar, cinnamon, cloves. Stir to mix well, bring to a boil and cook for 10 minutes. Remove from the heat, add the jam and let it cool. Serve sprinkled with cinnamon in individual bowls.
Recipes taken from the book "The Rainbow Spoon"