This recipe is elegant and exquisite, yet simple and easy to prepare.

For 4 persons

Ingredients:
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350 grams of swordfish
1 garlic clove
30 grams of pistachios, shell removed and peeled*
4 TSP of extra-virgin olive oil
Zest of 1 biological lemon, finely grated
320 grams of pasta, such as penne or fusilli

Directions:

Grill the swordfish for 3 minutes in a well heated pan. Cut it into small cubes, maximum 1 centimeter per side.

Chop garlic and pistachios.

Heat the olive oil in a pan at mid-temperature. Add garlic and pistachios and cook for few minutes, stirring from time to time. Add the swordfish, stir well for 2-3 more minutes. Set aside.

Cook the pasta in boiling water with salt. Drain and reserve one glass of the pasta boiling water. Heat the pan with the swordfish for 1 minute and add the pasta, tossing until the sauce coats the pasta – it should take 1 minute- if necessary, add the reserved pasta boiling water.

Add the lemon zest.

Enjoy it!

(*) To peel pistachios, place them for 1 minute in boiling water. Drain and then dry them with a clean towel. Gently squeeze the pistachios to remove the skin. Toast them for 5 minutes in a pan at mid-temperature, tossing continuously to avoid burning. 

Home-made pesto is incomparable with the one you can buy in shops. It is prepared with simple and genuine ingredients, and its taste and aroma will be enchanting. It can be quickly and easily prepared with an electric blender.

For 4 persons

Ingredients:

50 grams of basil leaves, possibly small and biological
1 garlic clove
5-6 TSP extra-virgin olive oil
50 grams of parmesan and dry pecorino cheese
3 TSP pinenuts
320 grams of pasta (trofie or linguine)

Directions:

Gently wash and dry the basil leaves. Put them in the bowl of a blender, add the garlic clove, peeled, cheese in small pieces, pine-nuts and the extra virgin olive oil. Blend till you obtain a thick cream.
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Cook the pasta in boiling water with salt. Put the pesto cream in a bowl that can contain the pasta, and make it thinner by adding few TSP of the pasta boiling water, till obtaining a creamy sauce. Drain the pasta, add it to the pesto, mix and serve.

Tips:

• Basil leaves should not be washed but simply cleaned with a humid paper towel.
• Remove the central part of the garlic clove for a milder taste.
• Traditionally, add a potato cut in 1cm side cubes and string beans cut in pieces of 1cm, to the pasta boiling water.
• You can keep the pesto sauce in the fridge in glass pot, covered with extra-virgin olive oil and closed with the lid.
• Pesto can be frozen – you may keep it up to 1 month.

You can name it risotto or couscous. It is a raw food recipe. I prefer to call it couscous – but name it the way you prefer, it’s good, light and easy to prepare: no cooking involved! Just chopping vegetables! The cauliflower, chopped, becomes more tasteful thanks to the other ingredients, simple and wholesome such as extra virgin olive oil.

For 4 persons

Ingredients:
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1 small cauliflower
1 carrot
1 celery ribs
1 small courgette
½ red or yellow pepper
15 pitted black olives
1 TSP capers, rinsed
5 sun-dried tomatoes
4 TSP extra virgin olive oil
4 TSP lemon juice
Salt
1 TSP parsley, chopped
1 TSP subflower seeds

Directions:

Wash and dry the cauliflower florets. Put them into the food processor and mix till the cauliflower gets the consistence of couscous. Place in a bowl. 

Cut in small pieces, maximum half cm side, carrot, celery, courgette and pepper. Chop olives, capers and sun-dried tomatoes. 

Add vegetables to the cauliflower mix, season with extra virgin olive oil, salt, lemon juice, parsely. Mix well. 

Toast in a pan on medium heat the sunflower seeds, stir continuously to avoid burning. Add the seeds to the cauliflower and mix.

Serve immediately or keep in the fridge until serving.