"Beautiful Night" on the tile, with friarielli_crudi, cherry tomatoes, and pouff_di_neonata Ionica by GianMaria Le Mura

It 'a recipe created for the Sicilian territory with style Feng Shu. Is summed with very simple ingredients.

Perfect French Side Salad by Nancy Miyasaki

This is a simple tasting but wonderful side salad. The ingredients listed are not that easy to find, but you should feel free to substitute other lettuces and herbs that are available. The green beans are important though...so include them if you can. And the dressing is a must. Mix and enjoy!

Panzanella (Tuscan Bread Salad) by Frank Fariello

Panzanella, a Tuscan bread salad, is a great way to use old bread and avoid cooking in hot weather at the same time. And it is so simple to make, too.

Mock «puntarelle» alla romana by Frank Fariello

One of the dishes I miss most from my Roman days is the winter salad known as le puntarelle. Puntarelle are a kind of chicory native to the countryside around Rome. In fact, the vegetable is sometimes called "Roman chicory" in English. The shoots are rather thick but tender, white at the base and green at their tips. The taste is…

Tonnarelli cacio e pepe by Frank Fariello

Cacio e pepe, literally 'cheese and pepper', is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and Abruzzo, as well parts of Molise, Puglia and Le Marche.

Insalata di arance rosse by Frank Fariello

I recently found some blood oranges from California at the market--and I love blood oranges--so I made a blood orange salad as 'dessert': you just peel and slice the oranges, sprinkle over some black olives (Gaeta or nicoise are best), bits of red onion and parsley. Season with a bit (not much) of salt and pour over un filo d'olio.…

Basil and Cilantro Pesto by Jolyma

Bright and full of flavor.

Pesto with Almonds by Catherine Pappas

Pesto is a great spread that can replace butter or dip. Pesto is like Italian salsa. Enjoy and Always Cook with Lots of Love, Catherine

Almonds and plum bon-bons by Gourmandelle LifestyleBlog

This is a very easy recipe that I make most of the time after I finish the almond milk. The little sweet treats are amazing! Don't forget to make them small because they are very sweet.

Marinated champignons with lentils and cashew sauce by Gourmandelle LifestyleBlog

I love marinated mushrooms. Actually I love apple vinegar with honey! This recipe is the perfect combination of tastes. The acid flavor of vinegar combined with the sweetness of cashew sauce blend magically. This dish is perfect for hot summer days, it is very light and refreshing.

Multivitamin Salad by Gourmandelle LifestyleBlog

Two weeks ago I kept a raw week diet in order to cleanse my body because I felt terribly guilty after eating a lot of crap (meat free though) in the mini-vacation at the seaside. It was a great week during which I filled my body with a bundle of vitamins and minerals, although it was a bit annoying that I didn’t have much time for…

Cranberries Jam by Gourmandelle LifestyleBlog

I don’t eat any jams made with sugar. Sugar is another thing on my forbidden list. It is toxic! I only use natural and unrefined sweeteners, honey for example. All the jams that I make are made from dehydrated – rehydrated fruits, combined with delicious honey and amazing spices. The inconvenient is that they won’t last too long in…

Raspberry and Blueberry Raw Vegan Cupcakes by Gourmandelle LifestyleBlog

I couldn’t live without fruits! Really! In my opinion fruits are a gift from Heaven! Every time I eat a fruit I thank God for that wonderful gift. I don’t know if it’s that sweet taste that makes me so crazy about them, or that lovely juicy texture, but one thing I do know for sure is that fruits make me happy. As I told you…

Caprese Salad by Jennifer Bass

Chocolate Mousse - Raw Food by Briimstone & Grumblenott

Organic. Vegan. Live. Raw.