Three easy no-stress recipes for the Autumn

Following a healthy and balanced diet, rich in fibre, fresh and dried fruit, legumes and proteins of high biological value, in line with the principles of the Mediterranean diet, helps you not only to keep yourself healthy, but positively influences the nervous, immune and endocrine system.

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Among the key foods to counteract physical stress we cannot fail to include chocolate, but also fish, legumes, white meats, fruit and vegetables can help boost your mood.

In this article, we have collected 3 anti-stress recipes to vary your diet. These three recipes are very easy to make but delicious at the same time. Few ingredients to buy, lots of flavours on your table!

-Legume, carrot and pumpkin soup-

Ingredients for 4 people:

-200 g of cooked chickpeas

-100 g cooked lentils

-140 g cooked white beans

-150 g pumpkin

-150 g carrots, peeled

-1 onion

-2 tablespoons extra virgin olive oil

-300 ml hot water or vegetable broth

-parsley, to taste

salt and pepper to taste

How to prepare it

-Dice the pumpkin and carrots, slice the onion and brown it in the two tablespoons of extra virgin olive oil. -Add the carrots, pumpkin, salt and pepper and leave to brown for a few minutes, then cover the vegetables with the water or vegetable broth and leave to cook for about 15 minutes.

-Add the legumes, the chopped parsley, season with salt and pepper and continue cooking for another 10 minutes, adding more hot water or broth if necessary.

-Cook until the vegetables are “al dente”. Serve piping hot.

-Beans “all’uccelletto”-

Ingredients for 4 people:

-400 g cannellini beans

-3 tablespoons extra virgin olive oil

-2 garlic cloves

-3 tomatoes

salt and sage to taste

How to prepare it

-In a pan, heat the oil with the garlic, sage and the finely chopped tomatoes. Let it cook for about 10 minutes.

-Add the drained beans and simmer for another 20 minutes. Serve as a main or a side dish.

-Carrot and Almond Cake-

Ingredients for 8 people:

-300 g peeled carrots

-150 g almonds or a mix of peeled almonds and hazelnuts

-150 g granulated sugar

-4 eggs

-50 g 00 flour

-zest of 2 lemons

-1 sachet of baking powder

salt to taste

How to prepare it

-Always in the mixer, blend the carrots cut into slices with the eggs.

-Add the sifted flour with the baking powder and a pinch of salt to the rest of the mixture.

-Pour into a 20 cm spring form tin lined with parchment paper and bake at 160 °C for 10 minutes.

-Bring the temperature to 180 °C for 40 minutes and then let it cool down. Serve at room temperature.

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