Rice Cake

This delicious cake is said to have originated in the 1400’s in Bologna. It was especially served for “Corpus Domini” a religious holiday at the end of May. This is a typical Italian “homestyle” cake with ingredients you can easily find in your pantry. This recipe in addition is completely gluten free as the rice is substituted for flour. My version is also lactose free as I used almond milk in place of regular milk which makes it even lighter. A richer version of this recipe can be found in Florentine pastry shops in the form of a pastry called “Buddini di Riso Fiorentini”. These are little pastry cups filled with a similar rice mixture enriched with pastry cream. Not to be missed the next ime you’re in Florence! Continue reading

Raspberries and Roses Smoothie

Raspberries and roses have something in common since they both belong to the “Rubus” family of flowering plants. If you think of it, there are some roses that have a faint scent of raspberries. This raspberries and Roses Smoothie here is a delicious example of how well they go together! Continue reading

Raspberry Chocolate Layered Chia Pudding

This Raspberry Chocolate Layered Chia Pudding is so easy to make without any cooking involved. You only have to start it the night before (or in the morning to eat it for dessert later) by soaking the seeds in almond milk and a sweetener of your choice. Then to assemble it you only have to melt the chocolate and puree’ the raspberries to compose the delicious layers. Since the chia seeds are nutrient rich with lots of Omega-3, protein and anti-oxidants it can be a healthy breakfast too. Continue reading

Tapioca Cream Pudding

Tapioca Cream Pudding, the “caviar” of the pudding world, is made with tapioca pearls made from the starch of the cassava (or manioca) root – an Amazonian staple. Those clear, slightly chewy beads immersed in this creamy pudding really add an interesting texture. Also as I had mentioned in my previous post, they are packed with a lot of healthy and nutritional properties. I’ve also included the vegan version here which omits eggs and milk, substituted instead by cashew cream and almond milk. This pudding goes amazingly well with exotic fruit such as mango and papaya. This recipe is very simple and easy to make. Continue reading