Casa Robino

Davide and I collaborated on a most delicious winter morning drink:
Chai Bomb; chai masala tea with a shot of espresso.

First, prepare an old-fashioned handmade espresso with the old steel machine.

Meanwhile, make your chai.
Boil water on the stovetop with a mixture of:
ginger, cinnamon, black tea leaves, nutmeg, cloves, 1 small dried peperoncino, sweet red pepper, and cardamom pods until dark.

Add (soya or rice, for vegans) milk to taste. Continue boiling.

Strain the chai mixture into a teapot.

We should start sharing recipes for leftover foods, For example, the other day Martina made a wonderful lunch out of our previous nights dinner of cous cous and baked vegtables by adding eggs, and frying it. Or how about baking left over pasta with cheese, olive oil, and some herbs on top?

Any more ideas?

Yesterday, Kasper and I picked up a bag of bio Mung Beans, which we are prepared to sprout. Mung beans are tridoshic, meaning that they can help to balance all 3 doshas (vata, pitta, kapha) in Ayurveda. They offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.

1. Easy and very good vinegarette:

In a large jar mix together:
-- a lot of balsamic vinegar
-- a lot of cold-pressed extra virgin olive oil
-- fresh lemon juice from 1-2 lemons, mixed with honey (dissolve the honey into the lemon juice beforehand by stirring rapidly)
-- herbs de provence (dried, a lot-- oregano, marjoram, etc.)
-- fresh minced garlic
-- a little salt
-- a little black pepper

Shake like a polaroid picture and serve.

* Variations: minced onion, chopped peppers, fresh herbs, pure maple syrup instead of honey

2. Spanish Tomato Salad