Peach & Cucumber Carpaccio + Finding Courage to Improve Each Day

Peach & Cucumber Carpaccio + Finding Courage to Improve Each Day

Seriously, when it’s sweltering hot: I hate elaborate cooking.

I mean this whole slaving over a hot stove and sweating through my shirt is not my idea of summer fun. In fact, it’s just not cool… (Pun intended. Oh dear. This heat is going to my head. My apologies.)

When it’s hot outside, ovens and complicated recipes are just not in my vocabulary.

But, chopping is.

Oh, yes. Chopping up ripe seasonal fruits and veggies is my hack for creating delicious, easy and elegant summer dishes. But that’s not all. You get the added benefit of washing your fruits and vegetables. If I close my eyes in that moment, I’m no longer in my hot kitchen but near a mountain spring being splashed by refreshing water that cools me down.  Makeshift paradise.

Here’s what’s in this dream summer salad:

  • Juicy, jammy cold peaches sliced paper thin
  • Cool cucumbers to add some crunch
  • Extra virgin olive oil and refreshing lemon juice
  • Fresh herbs: oregano, lemon thyme and mint. Don’t forget the mint.
  • Pepita and hemp seeds for color and vegetable protein. 
  • Parmigiano Reggiano shavings because life is just better with Parmigiano Reggiano. (Although if you want to make this Vegetarian or Vegan, just leave this off.)

What I love most about this salad is that you can prepare everything in advance so it’s easy peasy when guests arrives or you’re ready to serve your hungry family. Just put the peach and cucumber on individual plates with a squeeze of lemon juice and store in the fridge, create the herb vinaigrette and leave it at room temperature. Then when guests arrive just top with a few drizzles of the vinaigrette, pepita and hemp seeds and a few Parmigiano Reggiano shavings. It’s that simple. And, oh so good.

Skip down for this delicious recipe; otherwise read on about finding courage.

FINDING COURAGE TO IMPROVE EACH DAY

I’ve been thinking a lot about my ambitious 10 year goals :

  1. Raise curious, courageous and compassionate children.
  2. Build a successful business with Mr. Italicano that gives us a creative outlet, brings us personal satisfaction, keeps our minds challenged, helps our customers solve a problem, does well for the environment and give us monetary means to one day afford a small house and a boat on the lake surrounded by nature.
  3. Publish my novel and continue to write until I become a best selling author.
  4. Continue to learn and share with others all I have learned about the Mediterranean Diet Lifestyle by teaching cooking classes in Seattle, publishing regular content on Italicana Kitchen, writing for magazines, appearing on TV cooking shows and writing a cookbook.

Some days I feel as though I can conquer the world. I break out of my cocoon of comfort and throw myself into a challenge, dedicating myself completely towards creating something unique and exceptional. I know I have it in me to do great things and achieve the goals I’ve set for myself. I don’t let myself get in the way. I rise at dawn or work until the wee hours of the night, weekends don’t exist as I am consumed in creating something of value. For instance, a few months ago, I was sitting in my kitchen in Italy with one mission: develop the most incredible organic sprouted farro granola for my client. These granolas and granola bars would be branded under the company’s name and sold in supermarket stores all over Italy. What a satisfaction it would be to have my recipes on supermarket shelves!  I rolled up my sleeves and dove in: the days were long and hot. I researched and shopped for the best ingredients then spent hour after hour in my kitchen developing recipes, baking, tastings and retesting.

I made over 40 batches tweaking each recipe, process and cooking time until I developed five delicious and unique flavors with just the right amount of sweetness, crunch, cluster consistency and fruit to granola ratio. Mr. Italicano and I then worked with a professional baker to understand how to replicate these recipes on a larger scale production.

The project was stimulating and fascinating.  Each failed attempt was vital in the learning process. And, now these healthy granolas are on Italian supermarket shelves! I couldn’t be more proud.  These are the days I feel like I am following my path, I am improving my skill sets, I am offering value to others and making a small helpful mark in the world.

I wish I was this courageous all the time. The truth is that there are many days where I can’t find the courage to act. Instead, I remain paralyzed by fear of failure instead of actually dedicating myself to the learning process where failed attempts are a vital part of growth. I get flustered and overwhelmed, already imagining how I will not succeed. For instance, food photography still secretly frightens me. I know. Really, after four years of food blogging I should be pretty comfortable with my DSLR camera. It’s frankly embarrassing. On one hand, I love food styling and finding the perfect dishware, linens and accessories to create  a beautiful photographic set.

But when Mr. Italicano or my friends who are photographers start talking with me about technical features of the camera, my eyes glaze over and I tense up. I should know this stuff. I should be a pro. But, to be honest, each time I pick it up the camera instead of finding the courage to practice, fail, learn and improve, my mind tells me that: I’m not skilled enough, smart enough or creative enough to take great food photography because it’s too technical. I don’t do well with technical things. I’m terribly horrid at math, excel spreadsheets and anything really that requires precise measurements (that’s why you don’t see a lot of baking on this blog).  So I’ve let this fear of the technical aspects of photography stop me from developing this skill. Instead I fall back on the 1 to 2 photography tricks I know to take ok photos. Sometimes they turn out even to be great photos, but I wouldn’t be able to explain to you how I got that shot.   These are the moments I’m not proud of myself. I could be honing a craft to improve and instead I’m scared to try so my skills remain mediocre and I constantly feel insecure.

It’s funny, I look at my 8 month old daughter and she is doing everything right.

Each day Pepper is courageous. She wakes up in the morning, curious and determined to learn something new and doesn’t give up until she excels. Her mind is not deceiving her with doubts that she is too little to walk, or too small to make someone smile, or too uneducated to communicate. Oh, no. She is confident. She is persistent. She is consistent day in and out.

This daring little creature tried for a week to stand, falling time again as she tried to figure out how to coordinate her arms and legs and use her body to pull herself up. At times she would be frustrated, but she would never give up. She also didn’t care that I saw her try and fail. She had no insecurities about what I must have thought at her “failed attempts”. On the contrary, seeing her struggle, I immediately was rooting her on. It was inspiring to watch her tenacity, her resilience, her perseverance to succeed at the task at hand. And, just like that—with her continued dedication towards doing one thing well, she soon stood with ease and was off to learning her next “one big thing”.

She is growing exponentially because she constantly puts herself out there and doesn’t have fears, doubts and insecurities blocking her way.

What if I could go back to this learning mentality?

What if I could get out of my head long enough to take action towards doing one thing well each day on a consistent basis?

What if I could give myself permission to try and fail without thinking less of myself, but rather, knowing that it is just part of the process to mastering a skill?

Oh, Pepper, sweet little girl. You are a wise little one without even knowing it. When I need to find courage each day I will think of you.

Breathe.

Baby steps.

Daily steps.

Do one thing well each day.

Peach & Cucumber Carpaccio + Finding Courage to Improve Each Day
 
Prep time
Total time
 
This Peach & Cucumber Carpaccio is the perfect dish to stay cool during the summer heat. It's bursting with flavor and easy to make ahead so you can enjoy a cold glass of rosè with your friends instead of slaving away in the kitchen. Double win.
Serves: 2
Ingredients
  • 1 ripe peach
  • ¼ cucumber, thinly sliced
  • 3 tbsp extra virgin olive oil
  • Juice from ½ lemon
  • 2 twigs fresh lemon thyme, stem discarded
  • 5  twigs fresh oregano, stem discarded, roughly chopped
  • 5 mint leaves, chopped
  • Salt and black pepper, to taste
  • 1 teaspoon hemp seeds
  • 1 tablespoon, pepitas
  • Parmigiano Reggiano shavings
Instructions
  1. You can cut the peach in half, remove the pit and thinly slice half moons or, what I tend to do is to slice large circles off the whole peach working my way around the peach until I get to the pit then I discard. Divide the peaches on two plates and add the sliced cucumber. Next make the vinaigrette by whisking together the extra virgin olive oil and lemon juice. Evenly drizzle this mixture over the peaches and cucumber then top with fresh lemon thyme, oregano, mint, pepitas, hemp seeds and a few shavings of Parmigiano Reggiano cheese. Crack on top sea salt and black pepper.
  2. Make ahead: if you’d like to make in advance, just put the peach and cucumber on individual plates with a squeeze of lemon juice and store in the fridge, create the vinaigrette and leave it at room temperature. Then when guests arrive just top with a few drizzles of the vinaigrette, fresh herbs, pepita and hemp seeds and a few Parmigiano Reggiano shavings.

Beet Hummus Recipe + 17 Week Pregnancy Update

Beet Hummus Recipe + 17 Week Pregnancy Update

Beet HummusHey friends! Thank you so much for your comments, emails and messages to my and Mr. Italicano’s baby announcement last week! We are over the moon about becoming parents and starting this new beautiful, challenging and rewarding adventure. First let’s talk about this amazing beet hummus recipe that has been rocking my world lately, and for those of you who aren’t interested in all the intimate pregnancy details you can then skip to the written recipe below {I definitely don’t want to bore you!} For all of you who want the in’s and out’s about my growing belly and Baby Italicano/a’s first sailing adventure last weekend, you’ll find that in the second part of the post.

Video Recipe

This video was made in collaboration with Smeg. I created the recipe, photos and video—which you can also find on their website along with many other delicious homemade recipes. The writing and opinions are my own.

3 Things I Love About Beet Hummus

1. I can easily add a delicious beet flavor and pink color to my original hummus recipe.

2. I’m able to benefit from all the health benefits of beets like cancer fighting antioxidants, anti-aging properties and boosting my stamina (which is great because I find with the summer heat and being pregnant even climbing stairs make me tired!)

3. I can whip up a vegetarian, gluten-free, vegan-friendly, dairy-free appetizer in a matter of minutes to serve at dinner parties and please a large group of friends who have different eating restrictions. Plus, appetizer boards are one of the prettiest things ever! Just be sure if you have gluten free friends, divide the hummus into two bowls and keep one for the veggies and on another board put the bread/crackers to avoid someone dipping their cracker inside and contaminating the spread. Little chalkboard signs are also a good idea as a little reminder.

Ready to try this delicious beet hummus? Scroll down to the recipe.

Now onto baby news…. 

17 Week Pregnancy Update

17 Weeks Pregnant

How Big is Baby Italicano/a?

Baby Italicano/a is the size of a pomegranate!

It seems so surreal to have a baby this size in my belly. I still can’t feel this little pomegranate, but I had a doctor’s visit and my obstetrician said I would start to feel baby’s first movements in about three weeks. I can’t wait! Although, if he/she is anything like me when I was little, my tummy is going to get some wild kicks. When I was a kid none of my friends wanted to sleep in the same bed as me, I was an active sleeper and usually kicked them before the night was through. Luckily for Mr. Italicano, I’ve become a calmer sleeper and he doesn’t get any rude awakenings (unless constantly stealing the covers and hogging the entire bed count? Oh, how he supports me. )

How Big is Mamma?

So, I was really quite lazy the first 4 months about taking photos. I only took one about a month after I found out I was pregnant. Here it is:

Now that I’m seeing differences weekly, I want to document my expanding belly! Here’s me at 16 weeks.

And, yesterday, at the start of 17 weeks.

This is the last week of 4 months and next week I’m be officially starting five months! Nine months is a long time, but man is it flying by!!

Baby Italicano/a’s First Sailing Adventure

Every since Mr. Italicano got his sailing license two years ago, we’ve been taking every chance we can get to explore the Mediterranean Sea. We’ve been to Greek Islands and various coastal ports, towns and islands in Italy. This past weekend we went sailing around Elba Island where we recently unplugged for a truly relaxing weekend.

So, you would think that I would be ecstatic about this weekend sailing getaway! I mean, if there is some kind of outdoor activity and new location involved, I am in heaven. I consider myself an adventure-seeking soul and love exploring new places and countries. In 2008, I even took a 10 month around-the-world trip, backpacking to over 13 countries while sharing my journey and experiences on a travel blog. From riding elephants in the jungles in Asia to hiking the Himalayas in India, I pushed myself to live life at full momentum and without fear.

Yet, as I stood on the dock looking at the passerella, or gangplank, that separated myself from the boat and solid land, a million fears popped in my head as I watched a friend cross the wobbly wooden board in front of me. What if I lose my balance and fall in the water? Or worse, what if I slip and fall on the slippery boat floor when we start to sail and…*gulp*… I lose my baby? 

Fear.

Lot’s of it.

Rushed through every cell in my body.

I’ve already taken on the responsibilities of becoming a mom in the past 4 months as I’ve made many sacrifices for my sweet pea on what I eat and drink. I’m extremely, and at times excessively, strict. Yet, this is the first time I’ve ever felt the panic-mode that I’m sure most parents experience when they realize how many dangers there are in the world and all they want to do is keep their child safe.

As I watched others climb aboard, I took a deep breath and let logic take over. Nothing in this world is ever “safe”, the worst can always happen. On the contrary, the “best” can happen too, like enjoying a relaxing weekend with friends, cuddling with Mr. Italicano under the stars, feeling the wind on my face, letting Baby Italicano/a be kissed by the sun and cooled by the salty sea.

I don’t want to miss out on life’s beautiful moments because I’m afraid something bad will happen, yet, I can’t be reckless either. There is a little human growing in my body that I need to take care of and protect. So I gave my self some rules.

How to Sail Safely in Your Second Trimester

1. Let people help. Instead of being the independent-do-it-all that I normally am. Before I walked across that wobbly wooden plank, I passed my heavy bags to my friend Sara, and then took her hand as she helped me across. I felt like a little old lady, but that’s fine. 🙂

2. Minimize movements around the boat. I would find myself a comfy spot and stay there, especially when the boat was in movement. If I absolutely had to move around I made sure that I always had a tight grip on something in case the boat jerked unexpectedly.

3. Act like a pregnant lady. Use your get-out-of-work pregnancy card. At first, I felt guilty not being the proactive helper on the boat when there was something to do. It’s not that I didn’t do anything, but I limited activities when the boat was anchored or when we were in port, like cooking or washing dishes. As for helping with setting sail and mooring I simply let others do it so I wouldn’t risk rushing up and down the boat and potentially falling.

In the end, pushing the fear aside and taking extra precautions allowed mamma and Baby Italicano/a to have a good time.    Oh, and my favorite part? The hammock on the sail boat! What a genius idea. 

Where is Baby Italicano/a off to next? Today we’ll leave again for Tuscany, but this time for the hillsides where we’ll meet our client Poggio del Farro to have him taste some products I’m developing for his company that will appear soon on supermarket shelves (umm, how exciting!!) and to see the farro harvest firsthand. I’ll be posting videos and photos on Facebook and Instagram or you can check back next Thursday here for the highlights on the blog.

Hope you all are enjoying your summer. Hugs from Mrs. Italicana, Mr. Italicano and Baby Italicano/a!

Beet Hummus Recipe + 17 Week Pregnancy Update
 
Prep time
Total time
 
This beet hummus is the perfect vegetarian, gluten-free, vegan-friendly, dairy-free appetizer that you can whip up in a matter of minutes to serve at dinner parties and please a large group of friends who have different eating restrictions. Put a spin on the classic hummus dish by adding color, flavor and healthy beet nutrients.
Serves: 6-8
Ingredients
  • For the hummus:
  • ½ cup water
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon tahini
  • ⅛ teaspoon salt
  • 1 clove garlic
  • 1 small cooked beet (100g)
  • 1½ cups (260g) cooked chickpeas
  • For the toppings:
  • Extra virgin olive oil
  • Poppy seeds
  • Chia seeds
  • Pumpkin seeds
  • Thyme
  • Bread and/or Crackers
  • Raw vegetables
Instructions
  1. Put all ingredients for the hummus in the blender in the order given. Blend until smooth, adding more water or lemon juice if needed to arrive at your desired consistency.
  2. Scrape the hummus into a bowl, use a spoon to make a swirl on top and drizzle with extra virgin olive oil. Sprinkle with poppy seeds, chia seeds, pumpkin seeds and thyme. Serve with toasted bread, crackers and/or raw vegetables. Enjoy!
Notes
If you have gluten free friends, divide the hummus into two bowls and keep one for the veggies and on another board put the bread/crackers to avoid someone dipping their cracker inside and contaminating the spread. Little chalkboard signs are a good idea as a little reminder.

Easy Baked Brie 

Easy Baked Brie 





How I Miss Thanksgiving!

Living abroad in Italy is exciting and exhilarating. I met Mr. Italicano here. I have made extraordinary friends here. I started my business while living here. I love the challenges and adventure that each new day brings while living in il bel paese.  I am grateful and I am thankful each day, yet…I miss Thanksgiving!

I miss the smells from the kitchen mingling with the sweet candles burning. I miss the chaotic sounds that fill the house: the clinking and clanking in the kitchen, kids laughter in the play room and lively shouts coming from the living room after a touchdown.

Easy Baked Brie Recipe One of my favorite Thanksgiving Day foods of all time is this CONTINUE READING

2 Tips for the Perfect Blender Hummus 

2 Tips for the Perfect Blender Hummus 

I absolutely adore hummus. It’s one of my favorite go-to recipes when I entertain guests as it’s the perfect appetizer for everyone: vegans, vegetarians, non vegetarians, lactose intolerant, gluten-free.

2-tips-for-the-perfect-blender-hummus-3  I also love having it in my fridge for a healthy snack or to garnish my dishes to instantly add a good source of vegetable protein :: proteina vegetale and fiber. In short, hummus rocks.

2-tips-for-the-perfect-blender-hummus-4The word hummus is an Arabic word meaning “chickpea.” Do you know how to pronounce “chickpea” in Italian?  Test your knowlege or learn a new word by watching this short video:  CONTINUATE A LEGGERE

Fig, Stracciatella and Honey Bruschetta 

Fig, Stracciatella and Honey Bruschetta 

In this 2 minute recipe, buttery, creamy, silky stracciatella cheese unites with sweet figs and honey to create an irresistible appetizer or dessert. Oh, man, get your taste buds ready for some delicious, simple, real food!

fig-stracciatella-and-honey-bruschetta-3What is stracciatella? Well, if you’ve ever been to Italy or have bought a cone of gelato in an Italian gelato shop you probably know that Stracciatella is a delicious flavor of gelato that contains fior di latte (milk-based gelato) and chocolate chunks. Although delicious, that’s not the stracciatella I’m talking about here. I’m talking about a special artisan CONTINUE READING