FIRST SUMMER HARVEST

This morning I got up at 7, like every morning, but this time I immediately went to the garden to collect the first vegetables of the summer. Obviously I cooked everything following my grandmother's instructions, that is, I didn't change the water in the pot. And this water will eventually be filtered and used to drink it and purify the body, or to make a good detox soup. If you can cook everything in clay pots everything will be healthier and better.

Those who have a garden should make the most of it. Grow all useful and healthy things for food. Especially if you have small children, try to make them eat natural vegetables and vegetable broths, not bought at the supermarket. Believe me these vegetables cleanse the body, help detoxify it, create a better balance and an important inner well-being.

MATCHA CHEESCAKE

INGREDIENTS FOR THE BASE (I used a 16 cm diameter mold)
50 gr of Weetabix

40 gr of wholemeal rusks

1 tablespoon of coconut oil

15 grams of macadamia nuts

vegetable milk of your choice to make it moist

THE CREAM
100 gr of Greek yogurt 0%

175 gr of Philadelphia balance

15 drops of vanilla flavdrop

4 gr of matcha tea powder

100 gr of egg whites

60 gr of vegetable / skimmed milk of your choice

1 small teaspoon of agar agar

PREPARATION
- blend all the ingredients for the base in a mixer and add milk to taste to make the mixture moist

- place in the pasta bowl and leave to cool in the fridge for about 15 minutes

- pour the egg white, milk, matcha tea and agar agar into a saucepan, bringing it to a boil

- leave to cool for about 5 minutes and pour everything into a mixer adding the yogurt, Philadelphia and the vanilla flavor

- pour our cream on the base and cover the surface with matcha powder and a few blackberries to decorate

- let it rest in the fridge for at least 4 hours before serving
 

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