It’s colourful, easy to do and super healthy: it’s the beetroot salad! I often add beetroot with pleasure to my diet because it has many good properties: it helps digestion, lowers cholesterol, it’s rich in minerals (magnesium, phosphorus, potassium and calcium) and it’s good for anemia thanks to iron and anthocyanins. This “fuchsia salad” is ready in just five minutes and needs: – half red or a “delicate” onion, – a pack of pre steamed beetroots, – extra virgin olive oil (1 tablespoon), – salt (a pinch). I usually cut the harder part of each beetroot off and I use that juice contained in the package to add more flavor to…

Are you hungry? The answer is guacamole, a perfect dish for a quick snack or a colourful hors- d’oeuvre. Maybe the colour isn’t so inviting, but the taste is excellent. Here’s what I used and how I prepared it: – half an avocado, – tomato pulp (I used a couples of teaspoons of tomatoes sauce I’ve done before), – garlic powder (or half mashed and cut to pieces garlic), – olive oil, – half lemon juice, – salt, – black pepper, – chilli powder. I cut the avocado in half, paying attention to the seed, and I crushed a half with a fork in a bowl. I added olive oil,…