Project Healthy in Italy! The Healthiest Country in Europe and the World.

My quest for health in Italy…

Oh, my goodness how excited I am to finally share my latest project with you…

I am going to Italy and you can come along! Well, not literally (at least not yet) but you can follow my quest live here on my blog and through social media from June 9.- July 6.!

About Project Healthy in Italy

I love Italy and the Italian culture and believe I must have been an Italian nonna (grandma), making fresh pasta all day in another lifetime. It is a country so close to my heart, but yet so far away from my lifestyle and diet goals. Or so I thought…

Italy has once again been awarded the title of being the healthiest country in Europe, and the second healthiest country in the world. Italy has for years been the healthiest in the world, and just recently recieved second place with just half a point behind Singapore. (Bloomberg Global Health Index.)

The Italians live longer, are happier and have a health care system that really works in favour of its citizens.

 

What is their secret and how can it be one of the healthiest countries in the world when pizza, pasta, cheese and wine is what first comes to mind when talking or thinking about Italy?

How can it be that this wonderfully delicious but gluten-rich, carb-loaded cuisine can bring health and happiness to Italians, but if my diet consists of this in Norway, I become sick, fat and generally unhappy?

What is it that the Italians understand that both I and the rest of the world simply don’t? What have I been missing in both my personal and professional journey as a health and diet expert that the Italians haven’t?

And is the country really that healthy? Have they been able to avoid the ever-evolving problem of declining health and expanding waistlines that the rest of the world, including my own country, just hasn’t?

So, hey Italy can I really be happy, healthy and keep a balanced weight while living the Italian lifestyle? I can’t wait to find out! Follow my monthlong quest in the country of world’s greatest food and wine, and according to Bloomberg, the world’s healthiest…

Do you think it sounds exciting? Make sure to follow my blog by subscribing and liking my Facebook page here and Instagram (which I will really be active on) here

 

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Oven Roasted Tomato Soup (Vegan)

Today I have another super-healthy, tasty and easy soup for you. This one is also vegan and loaded with antioxidants like vitamin C and lycopen, which is known for its cancer- fighting properties.

The roasting of the vegetables give the soup extra depth and flavour and it also basically makes it self so you can do other things before dinner time!

You can also make this soup in larger portions and freeze for later. It is also a great tomato sauce base for pastas and pizzas.

Ovnsbakt tomatsuppe 5351

You will need:

  • 1 kilo ( about 2 pounds) fresh tomatoes
  • 4 cloves of garlic (leave the skin on)
  • 1 yellow onion
  • 2 large carrots
  • Olive oil
  • Salt
  • Pepper
  • 1- 2 tbs. nutritional yeast

How to:

  1. Cut the tomatoes in half. Peel the onion and the carrots and cut into large pieces. Leave the skin on the garlic.
  2. On a baking tray, lined with a baking sheet, rub the ingredients with olive oil, salt and pepper.
  3. Bake in the oven for 30- 40 min at 200 degrees celsius (360 fahrenheit).
  4. When soft and golden, remove from oven and peel off the tomato skin and remove the garlic from skin. This is easy when they are baked.
  5. Place in a blender or food prosessor and blend until smooth, taking care to let out steam so it doesn’t explode! 😉
  6. Add to a pot and season to taste. Let simmer for 5- 10 minutes. Add the nutritional yeast before serving.

Recipe from my Norwegian book “Carinas sunne kjøkken” (Carina ‘s Healthy Kitchen). Buy here

 

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Oven roasting vegetables is an easy and healthy way to bring out more depth and flavour!

 

 

 

 

 


Red Velvet Juicesmoothie!

 

This juicesmoothie is bursting with natural goodness! It’s red and purple pigments are natures antioxidants and just by looking at it you can tell that it is loaded with cancer fighting and anti-aging properties. Red cabbage is simply one of the healthiest cruciferous vegetables you can eat and juice, and when mixed with raspberries- it tastes fantastic as well.

red velvet

Photo: Synøve Dreyer from my first book Juicy!

 

 

 

  • 1 apple
  • 1, 5 inch thick red cabbage
  • 1/3 lemon with rind
  • ¼ pineapple
  • 1 carrot
  • 1 tbs. cold pressed organic flaxseed oil
  • 1ts. Wheatgrass powde
  • 1 hand full frozen or fresh raspberries

 

Juicy how-to: Juice all ingredients except raspberries, oil and wheatgrass in a juicer. Pour the juice together with the remaining ingredients into a blender and blend until smooth. Enjoy!

 

 Juicy goodness: This juicesmoothie is full of antioxidants known as phytochemicals, fiber, vitamin C, healthy, fat burning fats, chlorophyll and beta-carotene.

 

Juicy tip! Can’t get a hold of red cabbage? You may use green/white cabbage or even kale instead.