A Leap of Faith – From Cocktails to Juice!

Paolo Scagliarini had been working in the bar industry for 20 years until one day his health was no longer on his side and he knew he had to make a change. The answer came in the form of pressing healthy fruits and vegetables.  So Paolo took a leap of faith and went from cocktails to juice!

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Paolo went from 20 years in the cocktail bar industry to the juice bar industry.

Slow Juicing in Bologna.

I was so happy when I found this cute juice bar just right outside my apartment here in Bologna as I was really missing my fresh juice and something healthy that did not consist of bread for a quick meal.

I was lucky to meet the owner that day and went back to learn more about his venture into the juice world and his thoughts on health here in Italy. As you may know I am here with my latest project “Project Healthy in Italy”. Read more about it here

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Cute juice bar in the heart of Bologna.

From Cocktails to Juice in Bologna. 

Paolo had beeing working in the bar industry for 20 years and starting having health issues as the focus had been on serving alcohol and chips due to his job. After a while he decided he was ready for a different focus and started learning more about vegeterian, vegan and raw food.

He started noticing a change in both his attitude and his body when implementing this kind of food and juice to his diet. He also added a slow juicer to his existing bar selling more and more fresh juice.

1 1/2 ago he decided to take a leap of faith and to leave the traditional bar industry for good to open a juice bar called Nectare in Bologna. The juice bar also focuses on raw and vegan food.

Paolo says, “There is more and more focus on a plant based diet here in Italy just like the rest of the world. The Italians also like something quick, easy and light for lunch so the vast majority of my clients are actually locals and not tourists.”

He also tells us that for the first time Italians are spending more money on fruits and vegetables than on meat, which is a very positive trend. And the focus on organic is also steadily growing.

Green Detox Juice

I also asked Paolo to share his most popular juice recipe with us and it is a juice called Green Detox. It consists of fennel, apple, celery, spinach and ginger. A real green treat! You can watch us make the juice in the video below.

Visit Nectare’s website here


Spelt Orecchiette with Summer Zucchini and Parmesan

Try taking the pasta away from the Italians and I am sure you will live to regret it! Luckily there are so many healthy options being grown and produced in Italy that are a great alternativ to the refined white, wheat based pasta.

These products are being exported all around the globe and I can even buy some of them back home in my country of Norway at my local heath food store.  So today I have a great vegeterian, healthy pasta dish for you!

 

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Blood-sugar friendly whole grain spelt pasta.

I am a carbohydrate loving girl, but unfortunately my weight nor my blood sugar feels the same love, and being in Italy for a month with “Project Healthy in Italy” (read about it here) doesn’t exactly make it easier for me to stay away…

But luckily there are so many healthier alternatives to the white, processed wheat pasta at every corner. Italians are actually  large producers of the healthy ancient grain spelt, and i love it! My body digests this so much better and the taste is fantastic.

So todays recipe is made with organic whole grain spelt orecchiette ( a type of pasta from Tuscany that looks like ears) and local produce that I bought at the market today.

Italy is famed for its’ zucchini vegetables and come in all shapes and sizes, so I simply had to make something with these beautiful and healthy vegetables.  This recipe is vegeterian and vegan if you leave out the parmesan.

 

Spelt Orecchiette with Summer Zucchini and Parmesan

  • Whole grain spelt pasta. (It does not have to be orecchiettie)
  • One green zucchini
  • 1 clove of garlic
  • Parmesan ( Real Reggiano parmiggano and not the fake kind!)
  • Extra virgin olive oil
  • Fresh basil
  • Salt
  • Pepper
  • White beans, fresh or canned (optional)

 

How to: Cook the pasta as advised on the pack. In a pan, fry the chopped garlic with finely sliced zucchini. Add salt and pepper and fry until golden. Mix with the cooked pasta and add more olive oil, salt and pepper to taste. Add parmesan and fresh basil. If you have beans (like I added in my dish because they we so beautiful), you can cook them with the pasta if fresh, or add to the zucchini mixture before adding to the pasta.

 

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Protect Your Body with Strawberries

I love strawberries! They are one of my favorite sweet snacks and when the stores fill up with this berry it is a sure sign that summer is on its way, especially here in Norway.

 

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Strawberries taste great, but are also a great source of antioxidants.

 

 

Strawberries are a powerhouse full of antioxidants and may help fight cancer due to the high content.

Strawberries may also:

  • Reduce the risk of cardiovascular disease by preventing platelet build-up and reducing blood pressure via anti-inflammatory mechanisms.
  • Help to lower homocysteine levels, an amino acid in the blood associated with damaging the inner lining of arteries.
  • Act as a natural anti-inflammatory due to the quercetin content.
  • Protect against stroke due to anti-inflammatory antioxidants.
  • Lower blood pressure due to the high potassium content.
  • Help against constipation due to the high fiber content.

Strawberries are also a low glycemic fruit making them an ok choice for diabetics as well. Make sure to choose organic if you can or wash conventional strawberries in a water and vinegar solution to wash off some of the pesticides.

Enjoy them with fresh basil and a good balsamic vinegar for a healthy and exciting treat:)

 


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.

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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!

 

 

 

 

 


Creamy, Vegan Cauliflower Soup

ecipe

I love cauliflower as it is so comforting and easy to use as a replacement for a low carb alternative to rice, potatoes and pasta.

One of my favorite ways to use this super-healthy cruciferous vegetable is in a soup. I love to make my vegan (dairy free) cauliflower soup with soaked cashew nuts. Trust me; you will not miss the heavy cream! I love to top mine with crunchy home-made popcorn and dill oil.

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You will need:

  • One large head of cauliflower
  • 1 yellow onion
  • 2-3 cloves of garlic
  • 1 liter vegetable stock
  • 100 grams soaked cashew nuts
  • 1 tbs. nutritional yeast
  • 1 ts. lemon juice
  • Salt and pepper to taste

How to:

  • Chop the onion and garlic and add to a pot. Simmer in olive oil until tender
  • Divide the caulifower into florets and add to the pot with the vegetable stock. Cook until tender.
  • When tender place the mixture in a blender, add the soaked cashews and blend VERY CAREFULLY until smooth.
  • Add back to the pot and season with lemon juice, nutritional yeast, salt and pepper.

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