MAHI MAHI MY WAY

The first time I had mahi mahi fish was in Costa Rica.
It's a very nice fish with a firm chair that reminds me of cod.
I have started using it in my kitchen in NY because it's easy to find
it coming from Hawaii or the Carabbeans.

I have experimented this very tasty recipe that reminds me
of my mediterranean sea.

MAHI MAHI MY WAY

Ingredients:
4 pieces of mahi mahi fish
flour
2 cups of cherry tomatoes
1 onion finelly chopped
1 clove of garlic
1 or 2 TBS of fresh chopped origanum and basil
olive oil
1 TBS basil pesto dissolved in half glass of water
salt and pepper

In a frying pan cook sliced onion in oil for 5 minutes, then add halved tomatoes and fresh herbs and cook till tomatoes soften. Adjust salt and pepper and put tomatoes aside in a dish.

Dry fish and dip it in flour.
Add some more oil and garlic and warm up a bit.
Add fish pieces in pan and cook on both sides till golden.
Add salt and pesto. After few minutes add tomatoes and mix well.

It is a perfect dish for summer as fish is a cooling food!

SUMMER CHERRY PIE

The beginning of summer is the thriumph of cherries.
I love their intense red color (my favorite), their crunchy and juicy texture,
but most of all I like their health benefits.
Cherries are one of the very low calorie fruits, they are rich source of nutrients, vitamins (C and A), and minerals.Cherry fruits are very rich in
stable anti-oxidant melatonin, that helps calming down the nervous system.
They are also good source of minerals such as potassium, iron, zinc, copper and manganese. Their anti-inflammatory property has been found effective in
reducing heart disease risk factors by scavenging action against
free radicals.

What do you want more????!!!....

All that said we are ready to make a super-delicious pie with them!

Cherry pie

Ingredients:

800 g (around 2 pounds)of fresh dark cherries
60 g (around 3 TBS) of almond meal (or toasted and grinded almonds)
140 g brown sugar
1 tsp of arrowroot dissolved in 1/4 glass of cold water or
30 g of corn starch
280 g of flour
180 g of cold butter
6 TBS of cold water

Prepare dough mixing in a blender flour,a pinch of salt with butter to obtain crumbles, then add 5/6 TBS of cold water.
Transfer on a wooden table, mix well then cover it with cling paper and refrigerate for 20 minutes.
Remove stones from cherries and mix them with sugar, grinded almonds and arrowroot.
Roll half dough to make a fine pastry and transfer it on a buttered pie tray.
Fill it in with cherries mixture and cover with left over dough rolled and cut in stripes.
Bake at 450 F (220 C) for 20 minutes and at 375 F (180 C) for other 30 minutes or till golden.
Let it cool down and ENJOY IT!!!!

TEA TIME

Although is summer and hot outside, I keep my tea time as a sacred space where I meet with myself and sometimes with a dear friend.
I started this tradition when I was at University in Rome leaving at Clara's house.
Every day she would invite me to join in her sacred tea time space.
She would prepare an excellent tea with Ceylon tea leaves and serve it with a piece of lemon and a slice of jam tart.
I have kept this ritual alive everywhere I have been leaving but I have adapted the kind of teas I have been brewing to my different needs.
In South Africa I would use Roibos tea accompanied by scones, here in New York, as I am very conscious about healthy eating, I prepare Green tea and serve it with a variety of
"deliciously good for you" cookies.
Following is the recipe of crunchly tasty vegan cookies.

OATS AND GOJYBERRIES COOKIES

Ingredients:
1 cup rolled oats
1 cup whole wheat flour
1 cup almond meal
1/2 cup shredded dry coconut
1/2tsp salt
1/2 cup coconut oil
1/2 cup agave
1 tsp vanilla essence
1/4 cup gojyberries
1/4 cup dry cranberries

Mix wet ingredients, than add all dry ingredients and mix well.
Preheat oven at 350 F and line a cookies tray with baking paper.
Form balls with dough and press them lightly on tray.
Bake for 15/20 minutes or till golden.

Enjoy them with no guilt because all the ingredients used in this
recipe are good for your health!