Beet Crepes with Ricotta, Blood Oranges and Pistachios

Beet Crepes with Ricotta, Blood Oranges and Pistachios

Farro beet crepes! As you can imagine, these beautiful crepes are naturally colored with beet puree. They are the perfect dish for Mother’s Day brunch.

Farro-Beet-CrepesEver since I learned how easy it is to naturally color my food, I have been experimenting more and more in my kitchen. I love the esthetic look of colored food—Bright! Fun!—I also love packing in more nutritious vegetables to every meal. Plus, it’s easier than you think—way easier.

This post is sponsored by Poggio del Farro. I created the recipe, photos and video—which you can also find on their website along with many other delicious farro recipes. The writing and opinions are my own.

I remember the first time I made a crepe; I was in high school. My feet on a step stool and my hands reaching  in the far corners of the wooden pantry shelf (where sometimes my older brother hid the best snacks), I ran across an old 1960s box with a crepe pan designed on the front—probably a wedding present. I was intrigued. I pulled it out, dusted it off and opened it up to find a little recipe book on top of the black crepe pan. That night I made cannelloni crepes for my family. I remember they turned out absolutely terribile. I was disappointed. My dad, on the other hand, continued to eat them. “It’s just one meal, Cindy,” I remember him saying. Ahh, my dad’s simple wisdom. He was right. I was just 16. In my lifetime I would have thousands of more meals to make and whole lot of opportunities to get it right.

Farro-Beet-CrepesThe second time I made a crepe was last year, almost 20 years later (wow does that make me feel old). I was recipe testing for Smeg {affiliate link}, an Italian design appliance brand. Since their small appliances have adorable colors, I wanted to create something stylish and colorful as well. My blender spinach crepes were so good that I brought them to my friends house where we created a beautiful outdoor aperitivo (Italian style happy hour).

Farro-Beet-CrepesSince spinach worked so well, I had to try it with beets. I also used farro wheat from Poggio del Farro for these crepes. I have come quite obsessed with Poggio del Farro’s products. Farro has lower gluten content and higher amounts of protein and fiber compared to modern day grains. I use their farro grains to make soups and salads, and their flours to make crepes, pancakes, chocolate chip cookies and homemade pasta, among many other recipes. Farro is pretty much replacing all other flours in my kitchen.

Farro-Beet-CrepesThe beet crepe on its own is not so beet-y tasting, so you can top it with a myriad of fillings from sweet to savory. My favorite for this recipe is fresh crispy arugula, creamy ricotta, juicy blood oranges, crunchy pistachios all drizzled with extra virgin olive oil, aged balsamic vinegar (affiliate link) and sweet honey. Pure deliciousness.

Farro-Beet-Crepes

Happy Mother’s day to all and especially to my mom, an extraordinary woman whom I admire.

Beet Crepes with Ricotta, Blood Oranges and Pistachios
 
Prep time
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These beautiful farro beet crepes are the perfect brunch recipe to surprise your mom on Mother's Day.
Serves: 6-8 crepes
Ingredients
  • For the Crepes:
  • 1¼ cup (300ml) milk
  • 2 large organic eggs
  • 9 tablespoons(5.3oz,150g) beet puree
  • 1 tablespoon melted butter + more for cooking the crepes
  • 1 cup (130g) Poggio del Farro Organic Farro Flour*
  • ¼ teaspoon salt
  • Toppings:
  • 1 package organic arugula
  • 18oz (500g) ricotta
  • Orange zest from 2 organic blood oranges
  • 2 organic blood oranges, peel removed and chopped
  • ¼ cup chopped pistachios
  • Extra virgin olive oil
  • Aged Balsamic Vinegar (Affiliate Link)
  • Honey
Instructions
  1. In a blender or a bowl, add all of the ingredients for the crepes then blend or whisk until homogenous. Chill in the refrigerator for ½ hour.
  2. Add a small knob of butter to a crepe pan or frying pan. As the butter and as it melts over medium heat, swirl the pan so that the butter covers the bottom. Pour in ½ cup of the crepe and quickly swirl the pan so that it distributes the liquid evenly. Cook for 1-3 minutes then flip and cook for another 1-2 minutes. Repeat for the rest of the crepes. Keep the crepes warm by putting them in the oven at a low temperature.
  3. Fill each crepe with some ricotta, arugula, blood orange pieces & zest and pistachios. Drizzle with extra virgin olive oil, aged balsamic vinegar and honey.
Notes
Batter should be chilled in the refrigerator for ½ hour before using.

*If you are not able to find farro flour you can replace with other flour.

 

 

Gluten-Free Mini Blueberry Muffins  

Gluten-Free Mini Blueberry Muffins  

Yes! Gluten-free mini blueberry muffins that actually taste amazing!

Gluten-Free-Mini-Blueberry-MuffinsGuys, you are going to love these. Whether or not you follow a gluten-free diet or you just want to mix up your diet with other healthy flour substitutes, these gluten-free mini blueberry muffins are so delicious that you will be too busy having a second one to even think about “normal” muffins.

What I love about these muffins is that they are made with almond meal (just throw raw almonds in your blender or food processor and blend until it because a crumbly flour.) Almonds— and all nuts in general—are one of my favorite go-to snacks. Why? Just a handful of almonds give me a boost of energy throughout the day and they are full of healthy fats, fiber, protein and all sorts of other nutritional benefits. I always bring them with me when I go hiking or on road trips. And, I love topping almonds in my salads or making almond butter to swirl in my smoothie or grain bowls.

When I was a kid, my mom always had a wooden bowl full of nuts. Not the already shelled kind that I usually have in my cupboards, but a bowlful of almonds, walnuts, hazelnuts and Brazilian nuts to actually crack. Surely you’ve seen the shells of walnuts, but have you ever seen the shell of an almond? With its tan oval shape and tiny little holes, it looks like its made out of cork. Or, how about a hazelnut shell? It looks like an acorn missing its little top. Then there is the peculiar Brazilian nut shell with its brown rugged surface that seems like a chunk  of washed up wood that you’d find at the beach. All so distinctive and unique, all so delicious too.

Gluten-Free Mini Blueberry Muffins
 
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These gluten-free mini blueberry muffins are made with almond meal and are a great breakfast or snack filled with a good source of protein and fiber.
Serves: 24 mini muffins
Ingredients
  • 3 cups (330g) cups almond meal
  • ¼ (1g) tsp salt
  • ½ tsp (3g) baking soda
  • 1 tsp (2g) cinnamon
  • 1 tablespoon (12g) chia seeds
  • 2 tbsp (45g) honey
  • ¼ cup (50g) melted coconut oil
  • ½ cup almond milk
  • 3 organic eggs
  • 1 cup (150g) fresh blueberries
  • 2 tablespoons raw cane sugar
  • ¼ teaspoon cinnamon
Instructions
  1. Preheat the oven to 350°F (175°C). Butter or spray a mini muffin pan.
  2. In the bowl of a stand mixer equipped with the whisk attachment, add the following: almond meal, salt, baking soda, cinnamon and chia seeds. Mix on speed 4 for 10 seconds.
  3. In a separate bowl mix together: honey, coconut oil, almond milk and eggs.
  4. Add the wet ingredients to the bowl of the stand mixer and whisk on speed 4 until just combined, about 10 seconds. Remove the bowl from the stand mixer and stir in the blueberries with a spatula.
  5. In a small bowl, mix together the raw cane sugar and cinnamon.
  6. Fill the greased muffin cups until full. Sprinkle with the cinnamon sugar mixture.
  7. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
  8. Store in an air tight container for up to 5 days or freeze in an airtight container for up to 2-3 months.

How to Make a Smoothie Bowl 

How to Make a Smoothie Bowl 

Smoothie bowls are a huge food trend these days, and what’s not to love? Eat them as a healthy breakfast, lunch or a snack. Pack them with superfoods to jumpstart your day or keep you going when you need a burst of energy.

How-To-Make-A-Smoothie-BowlSo what is the difference between a smoothie and a smoothie bowl? Two things: CONTINUE READING!

{Event in Milan} Green Detox Smoothie + Recipe

{Event in Milan} Green Detox Smoothie + Recipe

The festivities are now over, and the new year has kicked off. Start right: incorporate healthy meals into your daily diet, like this Green Detox Smoothie that can be eaten for any meal or as a healthy and energy boosting snack. If you are in Milan and want to learn how to make delicious smoothies :: frullati and other healthy meals, come join me tomorrow at the Smeg store. Sign up asap (the event is tomorrow: Thursday, January 21st!), on the Smeg Moscova website.

Smeg_Event_Detox

In today’s fast paced world, it’s not always easy to eat healthy :: mangiare sano. I’m often tempted to buy ready-made food, especially when I don’t have a lot of time or don’t feel like cooking. However, I try to resist. I always check the nutritional facts on the back of the product. If it’s made with whole, natural  products, then it’s okay for me. If it’s made with CONTINUE READING