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Persimmon, Apricot and Banana Smoothie

This weird reddish fruit is particularly rich in tanines, specially the variety dyospiros kaki (commonly known as kaki in europe), therefore it’s astringency. In other words, when you bite one of these persimmon before fully ripened, it will feel like you licked your dog’s feet and then brushed your teeth with vine leaves. Hmmm… This may not be that easy to visualize. Let’s move on.

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Simple Spicy Granola

You would give me a box of cereals and I would become a dangerous child. I think I would always eat almost half a box at once. Maybe that’s why I became a chubby kid. There were some cereals that were almost prohibited at home. Me and a box of Cocoa Krispies was a recipe for disaster. The thing is the f*ckin cereals would shrink and vanish in the hot milk. It would just lose all it’s crunbox-cereal-lucky-charmschiness in seconds. And of course I would add some more in the milk. It was impossible not eat more than half a box every time.

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Nut Butters

Bread with butter. Who doesn’t like it? I used to love it. As I said over and over again, I’ve always been a kid of very humble tastes. A nice slice of rustic bread with a generous portion of butter paired with a bunch of grapes was certainly one of my favorite snacks. Moreover, as the story goes, that fella ran away from home with nothing but a slice of bread with butter and a bunch of grapes. I believe he made it through.

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Arakas me Aginares – Peas with Artichokes

Anyways, all my favorite dishes used to have one thing in common – animal protein. Yes, I am not vegan because I used to like fish or meat less than you. And no, I don’t miss it, whatever that means. But even though all the animal products had been cut out of my diet, my fascination with certain products has continued. I still love stews with beans, cabbage and sweet potato, I still like to eat my chickpeas even without any codfish and I still the biggest fan of peas. About the sardines, well, they can keep doing their thing.

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