Chocolate Quinoa Croissants - gluten free & dairy freeRead More
200 g quinoa flour
50 g almond flour
80 g soy yogurt (or other vegan yogurt)
6 g baking powder
1 tablespoon lemon zest
2 tablespoons water
FOR THE FILLING
3 medium Bosc pears, ripe
50 g raisins
1 teaspoon cinnamon
40 g crumbled walnuts
1 egg (for egg wash)
Pre heat the oven at 350F/180 degrees.
Make the filling:
Peel the pears then grate them. Squeeze the grated pears to release the excessive juice. Now mix them in a bowl with the raisins, walnuts and cinnamon. Stir and set aside.
Make the dough:
In a medium bowl mix quinoa flour, almond flour, soy yogurt, egg, baking powder, lemon zest and water.
Mix together then turn mixture onto a slightly floured surface and work it to form a soft dough (if dough is very dry then add an extra tablespoon of water).
Roll out the dough to 1/8" thickness.
Transfer to a 8" or 9’’ pie dish. Trim the dish of any extra dough. Set aside the extra dough, you’re going to use it to cover the pie.
Spread the filling evenly on the top of the dough. Now cover the pie with the extra dough after you’ve rolled to 1/8’’ thickness. Seal the edges of the pie using your fingers.
Brush the pie with the egg wash and sprinkle crumbled walnuts on top.
Bake for about 20 minutes or until golden brown.
You can also make this pie with other flours, i tried it with amaranth and buckwheat flour and it tasted amazing!
Enjoy it and as usual let me know if you try it!
What I’m up to these days: not much..January and February are the worst months in terms of weather here in Ottawa, -20/25 degrees doesn’t sound fun at all. So I’m trying to keep busy with my regular weekly stuff that I do which includes shooting video recipes, photographing food, lots of editing. I try to avoid going out because I hate the cold, except mornings because I have to go to work.
So after a 7 hour shift I try to find some energy left to keep up with the other things as well, you know, posting and also updating my personal website here.
But what is really going on in my life right now?
I’m in a place that feels a bit unsure due to the fact that I don’t know where i’ll be in about 6 months from now. As some of you might know I live in Canada and i’m here with a work permit, immigration stuff is too complicated to discuss here but to make it short my work permit expires soon, I applied for an extension but I don’t know if they will accept it. I guess I will find out in about a month. But beside that, me and my boyfriend need PR to be able to stay here permanently. It’s a quite complicated process and right now we’re not “qualifying” to apply for permanent residency, according to the government.
The thought of not being here in 6 months from now excites me and frightens me at the same time, for many reasons. Going back to Italy would mean starting from zero, a new chapter or better, pick up from where i left 4 years ago. Italy is not the best place to be right now, the economy sucks, it’s hard to find a job or be a freelancer or at least that’s what everyone tells me.
But I can’t hide that I won’t be sad if I’ll have to go back. I miss my family, my friends, I miss home, I miss being in the nature all the time, and Italy. I miss the feeling of freedom that I can only feel it when i’m in Europe, that’s my home. You’ll probably get what I mean if you live there. There’s just a different vibe and energy, even the air is different.
Maybe you think a photographer/blogger’s life is super exciting and just like it’s pictured on Instagram but I promise you it isn’t :) And my goal is to have no filters here when i write about my life. It’s hard for me to open up like this but I treat this place as my personal diary, the one I would write in my room at night by myself. So you’ll read the good stuff but also the not so good.
Now I will leave you with this recipe I made for my Italian recipe blog @videoricette per i gruppi sanguigni
i found out they’re also called “socca”, in Italy they’re called “frittelle”. It’s a crazy simple recipe.
If you’ll try it, let me know!
Until next time <3
MAKES ABOUT 10 thin pancakes
200 g chickpea flour
250 g water
40 g vegetable oil
1 tablespoon dried oregano
1 teaspoon salt
soy yogurt or almond yogurt ,sunflower seeds and fresh basil leaves.
In a large bowl combine chickpea flour with oregano and salt. Add the water gradually while mixing to prevent lumps. Add the oil as well and whisk until the batter is smooth. Let sit for about 10 minutes.
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add the batter in the pan, one tablespoon at a time. I was able to fit 2 pancakes at a time. Cook for about 1 minute per side or until lightly golden with crisped edges.
Serve them warm with dollops of your favourite vegan yogurt, top with sunflower seeds o crumbled walnuts and fresh basil leaves.
I remember when I was little, I used to spend every summer time in the country side at my grand parents’ house in Romania. It was a small house, my grandparents had built it themselves. My grandfather kept telling me stories about how they used to build houses back in the day, using clay, straw and wood. It was fascinating.
We had no technology available, no television..well we had it but there was only one channel available and that was the only channel streaming Sailor Moon (I was obsessed with it) I think once a week. Can you image that now? The kids would not be able to survive without technology today haha!
I would spend my days in the nature, exploring, picking flowers, taking care of the chickens or helping with the garden. I played a lot by myself, i was a loner from a young age. I would build my little kitchen near the chicken nests and play there every day, they were my little friends.
We couldn’t afford to buy toys but I was obsessed with Barbie dolls and wanted to own them all but they were so damn expensive in Romania so I would play with them rarely when I would hang with my best friend Paola. Both my mom and grandma knew who to sow really well so they taught me too. So me and Paola started making clothes for the dolls and we would “host” Barbie runways lol! So much fun haha!
Of course Barbie houses cost a fortune to own so we would “build” that too, our way, using scarfs, pieces of wood, random fabrics and anything we could find around the house.
Everything we ate was from the garden, and i mean EVERY single thing. That’s was the culture in the Romanian country side. And everything tasted so damn good. I would eat the sweetest tomatoes from the garden for breakfast, climb cherry trees and hang there for hours until grandma would start yelling because she didn’t know where I was hiding.
Little did I know that those times would end sooner or later and I would wake up one day regretting the fact that I didn’t appreciate enough those times.
The only thing I can do is keep the memories alive by writing about them and bring back the smell and flavours i grew up with, at least a very small part of it.
That’s what I tried to do with this recipe. The house smelled so good, I could close my eyes and see my 7 year old self running around grandma’s kitchen waiting to indulge in one of my favourite desserts.
I hope you’ll like it as well!
6 bosc pears or whichever you prefer
100 g crumbled walnuts
1 tsp cardamom powder or cinnamon
12 tbsp maple syrup (1 tsbp for each half pear)
Pre heat the oven to 180C/350F.
Cut the pears in half and scoop out the seeds.
Place the pears on a baking sheet making sure the half pears sit upright, just cut a tiny sliver off the other side of half.
Top the pears with crumbled walnuts, sprinkle with cardamom, top with walnuts and drizzle 1 tbsp maple syrup over each half.
Bake the pears for about 25-30 minutes.
Remove from the oven and enjoy!
Of course after the holidays we all want to get back to our routine, diet and just eating healthier in general.
Personally I didn’t eat much different than how I usually eat..still lots of veggies, no gluten and no dairy so I feel pretty good and I don’t feel like I need to transition to my regular diet because i’ve tried to be consistent throughout the holidays.
The reality is I didn’t even cook that much myself because I’ve been working and it’s just myself and my boyfriend so we don’t eat that much and we try to keep it simple, easy meals.
Some days I just crave a nice bowl of hot soup, especially in the winter time..trust me it gets damn cold here in Canada, I just want hot meals that make me feel cozy! So I throw a bunch of veggies in a pot, basically whatever I have in the fridge that I need to get rid of and it always turns out so good.
Fennel, cabbage, sweet potatoes, onions, broccoli, parsley to name a few..these are always present in my fridge.
The majority of the recipes you see here or on my instagram feed are things I cook for our cooking show/weekly video recipes in italian ‘Videoricette per i gruppi sanguigni’, like this vegetable soup!
This time I picked my favourite veggies but you can use whichever you like, I promise it will turn out just as good or maybe even better!
SPINACH AND BROCCOLI SOUP, GLUTEN & DAIRY FREE
500 g broccoli
300 g spinach
2 large sweet potatoes
about 2 litres water or vegetable stock
Peel the onions and the sweet potatoes, trim broccoli and cut them into chunks and florets. Roughly chop the spinach as well.
Add all the cut vegetables into a pot and cover with water or vegetable stock.
Cover and cook, on medium heat for about 30-40 minutes until the vegetables are very tender.
Once the veggies are cooked add the salt and start blending everything with a regular blender or with an immersion one.
Serve the soup hot with your favourite gluten free crostini or crumbled walnuts, top with 1 tbsp olive oil and freshly chopped parsley.
Soo..I’m back again with a new recipe! I make a lot of recipes during the week but i don’t have the time to add them here on my website so I decided to just pick the ones i like the most and the ones that look the best in photos (haha!)
Well, since I moved to Canada, away from my family, I kinda lost the holiday spirit. To me Christmas and New Year’s Eve feel just like another day, it sounds sad but i’m ok with it.
I’ve never been too hyper about any festivity anyways, i mean I liked spending them with my family of course, cooking and taking it easy. Not too keen on how materialistic Christmas has become but that’s another topic.
Anyway..I still enjoy the season’s vibe and use it as an inspiration for my photos.
This time I wanted to make a super simple desert, the one I can make in 30 minutes or so and it tastes delicious!
So here is the recipe for my version of these cute mini cakes!
I made it gluten and dairy free but you can use different flours, i’m pretty sure it will taste great!
I hope you enjoy it!
4 eggs at room temperature
60 g sugar
50 g vegan butter (or margarine)
120 g buckwheat flour
40 g almond flour
10 g cacao powder
8 g baking powder
1 tsp of rum extract
about 1 glass of water (150 g ish)
For the chocolate ganache:
100 g semi-sweet chocolate
60 g almond milk
Preheat the oven to 180 C - 356 F.
Line a 28cm x 21cm baking tin with parchment paper.
In a large bowl combine: almond flour, buckwheat flour, cacao powder, baking powder
In a separate bowl, beat the eggs with the sugar, added gradually, with a hand mixer until smooth and fluffy, it'll take a couple minutes. Melt the butter in the microwave (or margarine) and add it to the mixture.
Gradually add the dry ingredients to the egg mixture and mix gently with a spatula.
Pour the batter into the prepared baking tin and smooth out the top. Bake for about 10-11 minutes or until a toothpick comes out clean.
Remove from the oven when ready and let the cake cool down on a cooling rack.
Place the cake on a flat surface. Use a 2 inch round cutter to cut out about 24 shapes.
Mix the rum extract with the water and brush each cake round with the mixture, with a pastry brush. This will keep your cakes soft and moist and will add that extra flavour. Rum tastes amazing with chocolate but If you don’t like it you can substitute with something else like vanilla extract.
Sandwich 3 rounds together with about 1 tsp of raspberry jam between each layer.
Chop the chocolate and place into a small bowl. Heat the almond milk until boiling point, pour over chocolate and stir until the chocolate is very smooth and has melted, if it’s not smooth enough add more warm almond milk. Place the cakes on the cooling rack with a plate under it (this will prevent the chocolate to end up on the table :D)
Pour the smooth chocolate on each of the cakes and place them in the fridge for about 20 minutes.
After 20 minutes decorate the cakes with cranberries, sprinkle with sugar, take LOTS of photos of them (LOL) and now you can serve them. Enjoy!
This recipe was inspired by Nirvanacakery.
As some of you know me and my boyfriend Alessio run an Italian food blog, Alessio is Italian, I’m Romanian but I grew up in Italy from age 15 until 24 (now 29). Italy is and will always be my home, it’s where my best memories happened and it’s the country that changed my life when I moved there from Romania.
We moved to Canada tho about 4 years ago because unfortunately things are not that pretty in Italy, the economy is not the best there right now, if you live there you know what I mean.
So long story short, me and Alessio have an online business together, we make weekly video recipes and we also host a live cooking show every Sunday on our Facebook page.
It’s not just a simple food blog, we basically make video recipes for people who follow the blood type diet. I’m not gonna explain here what kind of diet it is (it’s more a lifestyle than diet) but you can check here for more details.
We both have followed this type of diet/lifestyle since 2012 with positive results on our body and overall health. About 2 years ago we decided we wanted to create something that could help people who follow this diet, which is not so popular, it has a very small niche in Italy thanks to Piero Mozzi who is an Italian doctor and it’s the one who basically introduced people to this way of eating.
The basics of the diet is eliminating wheat (so everything that contains gluten), dairy (so no milk and no cheese) and also pork. But that’s not it.. besides eliminating all this every blood type is compatible with certain foods, for example blood type 0 can eat red meat while blood type A cannot. And it’s also important to pay attention on what foods you eat on the same plate, like for example foods with a lot of starch (potatoes, rice and so on) don’t go very well with sugars, fruit, legumes (beans), because this combination creates bloating, flatulence and more digestive problems in the long term.
Again, there’s more to it and mine is just a “bad” summary. For all the details and the why read more here.
When we first started in 2012 it was hard for us to figure out what to eat, we didn’t really know how to switch to a gluten and dairy free diet, what kind of recipes we could make and so on. The main reason we started this diet was to get rid of fatigue, bloating, occasional heartburn, hair loss (me). Crohn’s disease and psoriasis (Alessio, my boyfriend). And we did get rid of these problems.
Occasionally, now, I still have my cheat days when I really crave something and I can definitely tell that my body notices the difference when I eat something i shouldn’t. Especially my hair, I’ve suffered from hair loss since I was little. It’s gotten better but i know when I eat bad foods, especially sugar, wheat, dairy, my hair doesn’t like it.
So in about 2 years we’ve built this community around the blood type diet. There’s a science behind cooking without gluten and dairy. I’ve written 2 cookbooks with easy recipes, mostly Italian but totally re adapted and every week I try to come up with new ideas, some borrowed from the Italian culture and some developed by me.
Funny thing is I began taking food pictures when we started this video recipes project in 2016 because someone had to take the pictures for our Facebook page. I was always interested in photography in general like fine art photography, portraits but I never thought I would develop this passion into an actual project.
In case you are wondering what else I do in life, I do have a full time job in a grocery store besides my food photography side project and the video recipes in Italian.
I am also a singer and songwriter, I used to be a trance vocalist, sang in rock bands as well (yes I’m also a metal lover at heart) although I kind of abandoned singing because there’s only that much I can do in a day, maybe one day I will return because that used to be my main passion and the most fulfilling one.
So I just wanted to briefly talk a bit about myself and what I do because I don’t usually do it, I tend to be a little shy and keep everything to myself. I hope you enjoyed knowing more about me!
I’m also sharing a recipe for these gluten and dairy free Chickpea Mini Quiche that I think they’re a delicious appetizer for pretty much any occasion.
GLUTEN & DAIRY FREE CHICKPEA MINI QUICHE
Ingredients for the dough:
340 g chickpea flour
120 g water
50 g olive oil
1 pinch Salt
For the filling:
15 g fresh spinach chopped
1 small onion
140 g almond or soy milk
Preheat the oven at 350.
Grease a 12-hole, round-based muffin tin.
Finely chop the onions and cook them in hot oil in a large skillet over medium-high heat, stirring often, until onions are caramel coloured. Set aside.
Make the dough:
In a bowl combine the chickpea flour , water, oil and salt.
Stir well then knead dough until smooth, adding more flour if dough is very sticky.
Cut the dough in half. Roll each half (don’t roll it too thin, at about 5 mm thickness) on a parchment paper sheet.
Using a 10cm-round cutter, cut 12 rounds from dough.
Press the rounds into a greased muffin tin. Use a fork to poke holes in each round. This will prevent the dough from rising in the oven.
Bake the rounds for about 9 minutes.
Make the filling:
Whisk eggs, almond or soy milk, cooked onions, chopped spinach and salt. Pour mixture into the rounds. Bake again for about 15-20 minutes or until golden and set. Garnish with fresh basil and serve.
Hey guys! I'm back with a brand new behind the scenes video! In this video i'm showing you how I styled 2 dark and moody sets: Ice cream cones and a simple salad. I hope you'll like it and if you have any questions leave them in comments below!
If you're a busy person or food photography is your side hustle and you don't have time to take pictures every single day OR you just like to plan things ahead, then this is for you!
I just uploaded a brand new behind the scenes video where I show you how you can create 5 instagram photos with a single dish! It's all about angles and styling so make sure you watch the whole video via the link in my bio AND let me know what you think! ❤️
I love adding human interaction in a shot because it tells a story and makes the picture more interesting and dynamic. Whether it's dusting sugar, pouring tea in a cup or drizzling honey on pancakes, in today's video i'm gonna show you how I create these types of photos! I hope you'll like it and if you have any questions leave them in comments below!