March 26, 2018

Spring is here, and with the new season in bloom everything flourishes and we have an opportunity to start fresh once again with the Wood energy of growing and moving upwards that this season brings.

Take this time to connect with yourself and with your real emotions to tap deeper into your journey and follow your true path. Take time for bring mindfulness in your life. Take the opportunity to explore your subconscious with the creative mindful journey with ART of HOLISTIC Tarots Archetypes Readings. Trough the powerful meaning of the Major Arcana you will be exploring your subconscious and emotions, removing blockages and clear your mind to start fresh. Spring brings new beginnings in the air. :-)

February 12, 2018

Some of my favourite spots in the Big Apple...

Check them out if you are in town for Macrobiotic Heavens. :-)

http://www.macrobiotics.org.uk/3-macrobiotic-gems-in-new-york/

September 21, 2017

The air is getting crispier, light is softer and like usual I wrote for the Macrobiotic Association UK the 5 Tips for the Month to reconnected and 'stayed tuned' with Nature. Check it out here or on the web site:

www.macrobiotics.org.uk

Happy Autumn Equinox!

August 13, 2017

*Watch the Solar Eclipse of August 21st and set new positive intentions with the New Moon at night for a new begging. August is a Fire Energy month, a great time to start new things with power and determination.

*Make a simple and refreshing fruit jelly with your favourite summer fruit, water, agar and a fruit Juice of your choice. Add ginger, lemon and some mint if you like. Invite your friends and enjoy it together!

*Walk barefoot in the sand or on the grass. Stroll on the beach or in a park and reconnect with nature, breath intensely while you are grounding.

*Pickles! In this period of the year there are lots of wonderful and colourful Summer vegetables, like courgettes, peppers, cucumbers, etc.. It is the perfect time to pickled them and storage them for the Winter months. The fermentation keeps th...

June 28, 2017

From March I've been working for a while in New York where incredible opportunities have arisen. I met fantastic new interesting people and visited many fascinating places, and ....ART of HOLISTIC was magically featured in New York Time Out after only one month I was there!!! :-)

This made me reflect on the importance of "STEPPING INTO THE UNKNOWN". We only should fear the Known as we are already aware of its limitations.

I am thankful. x

, instead he Unknown is always full of unimaginable opportunities. I am grateful. x

April 7, 2017

SPRING RAINBOW SALAD * WOOD ENERGY 

So, after a long Winter finally Spring is here again! :-)  We all feel relieved by the sun touching our skin and feeling re-energised with new plans and re-fonnd vitality. Life is shinig again and everything around us is growing and blooming..... Wood Energy! So what best that using this time to detox and Alkaline our body with a fresh, refreshing, uplifting and empowering, Spring Rainbow Salad? :-)

Yes because colours glow in Spring time and everything seems shining and brighter. LOVE SPRING!!!!  So here is the yummy juicy..

SPRING RAINBOW SALAD* :

1Avocado

1Carrots

1Red pepper

1Purple cabbage

1 Sweet Potato

1Rocket

50gApple

1Toasted pine nuts

80gSprouts

50g Dry Figs

50g Coconut Flakes

50gDressing:Olive Oil to taste

Umeboshi plum vinegar to taste

Lemon 1/2

Gomasio to taste

Mustard...

February 11, 2017

Bit the cold weather with this warming, heartfull, delicious and fun unique croquette.

Quinoa protein with a twist of spicy sweetness... perfect for a hot date for San Valentine. 

Quinoa 150g

Seitan 300g

Sweet Potato 1 big

Raisins 50g

Dates 6

Onion 1 big

Garlic 2

Arame seaweeds to taste

Parsley 2

Thyme 1

Chilli to taste

Breadcrumbs

NORTHEN LIGHT DRESSING

Daikon half of a small one

Cucumber half

Olive oil to taste

Balsamic vinegar 1 spoon

Hemp seed 2 small spoon

Lime 1

Wasabi 1 spoon

Tamari 1 spoon

Mirin 1 spoon

Chili to taste

Cardamom 4 seeds

Radicchio leaves for decoration

Place quinoa in a pan with sweet potatoes pilled and cut in small pieces, add water and arame seaweed and leave to cook until the water is all absorbed.

Meanwhile blend seitan, dates, garlic, onion, spices and herbs and place in a large container, when ready add to i...

January 20, 2017

New Year, New Beginning. ( Every day is a NEW beginning actually :-) Start the new year with fresh energy, with the uplifting power of the colour GREEN. Enjoy this delicious, simple and visually 'flirty' recipe. Feel satisfied and refreshed, inspired and ready....HAPPY New Year!

Quinoa  200g

Green Cabbage  

Black olives   

Sweet potatoes   

Avocado  

Red pepper for decorations 

Watercress for decoration

Olve oil

Lemon

Salt

Place the quinoa with cubes of sweet potatoes in a pan with 4 fingers of water and a pinch of salt. Let it cook until all the water is absorbed. When cooked, add black olives, olive oil, lemon juice. Shape the mix into rounded small balls, using a coffee cup or other small containers if you’d like. Separately, mash the avocado to make a soft cream and cut red pepper in nice sh...

December 18, 2016

1/5 Kg  apple

14 tbsp Polenta

200g raisin

5 dry figs

150g coconut milk or almond milk

4 tbsp olive oil

1tbsp yeast

1 tbsp cinnamon

2 lemons

Grated ginge

150g soy yogurt

Almonds for decorations

Mix polenta, cinnamon, oil, lemon skin until it becomes a dense mix, meanwhile warm the milk and add the yeast, let it rest until it grows. Cut the figs and add them with the raisins to the mix. Cut apples and add to the mix. Mix all together and put it in a oven container, shape it and add the almond to decorate. Cover with oven foil and cook for approximately 45 minutes. Let it rest before to serve.

This is a warming and easy to make pudding to share for  the Holidays..... Share Love :-) x

Happy Christmas! ***

December 8, 2016

Ingredients:

80g Kale

1 head Broccoli

2 Beetroot  

1 Pomegranate

2 Carrots         

Pumpkins seeds

Extra virgin olive oil as required

Vinegar as required

Salt to taste

Ginger to taste

Steam Kale and broccoli, meanwhile in a container grate beetroot and carrots,. When kale and broccoli are cooked mix it all together in the container and add pomegranate and pumpkin seeds. Serve with olive oil, balsamic vinegar, ginger and salt dressing. Enjoy!

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