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Anne Ricci
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Anne Ricci

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Making your own soft cheese is actually quick and easy. Here is my step-by-step recipe:

#anneshealthykitchen #cheese #cheesemaking
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Anne Ricci

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A woman asked me a question yesterday and she was feeling overwhelmed about her situation: “I have food sensitivities and I cannot eat gluten, dairy, sugar, and legumes. What is left for me?” Here is what I told her:
When I lived in China people did not eat any sugar, any dairy, any legumes. While it’s not about eating like the Chinese, why not take some ideas and add them to our own menu?
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Anne Ricci

Health and Nutrition  - 
Festive Carrot & Papaya Salad with Dark Chocolate

I love 75%+ chocolate. I bought cacao beans, the raw stuff, and it's amazing: bitter, plenty of magnesium, and it can be paired with all kinds of foods to make dishes that are a bit different.

I have published this recipe I tested and that we loved. Carrots, papaya and cocoa beans (on the picture it's 75% chocolate).

So here is the recipe for you:

Serves 4
4 medium carrots
¼ papaya
3 tbsp. lemon juice
3 tbsp. olive oil
1 oz. dark chocolate (75 percent cocoa or more)

Grate the carrots. Peel and cut the papaya into small chunks. Place in a salad bowl.
Add lemon juice and olive oil, and mix well.
Serve a portion of salad on each plate, and grate some dark chocolate on top as well as on the plate.

Then, go ahead and tell your friends you ate a carrot and chocolate salad!

+Azlin Bloor +Lisa Watson +maria nasir what do you think? does it seem weird to you?

Full story here:

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+nomad dimitri if I could send you some food to the "hosto" I would! I pick a young one (I'm not a fan of very ripe papaya).
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Anne Ricci

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Let's cook healthy recipes for Thanksgiving and beyond!

Thanks so much to all the amazing bloggers who participated in this recipe roundup:

Have a great holiday week!

+Lisa Watson +Enz F +Tiffany McCauley +Joy Stewart +Azlin Bloor +maria nasir +Amy Stafford +Amie Valpone +Tamara Andersen +Elaina Newton +Shar Kay +Rachel Schultz +Sandra McCollum +Michelle De La Cerda +Juliana Walters +Nicholas Ross +Tania Cusack 
Want to enjoy the holiday season without killing your liver or packing up the pounds? Here are 50 healthy recipes for Thanksgiving, Christmas and the New Year.
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Hi +Anne Ricci​ Wishing you wonderful year ahead. You should move your public posts to collections and simply boosts persistent engagement. ​
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My go-to winter tonic:
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Anne Ricci

Food Culture  - 
A Taste of the Canary Islands

Hi foodies! I have a quiz for you today, with my friend +Sven von Scheidemann who lives in Las Palmas. Look at this list of Canarian delicacies and guess what they are in the comment section:

-Queso de Flor (this is for +Lisa Watson )
-Adobo powder
-Cheese with Gofio (+Azlin Bloor do you know gofio?)
-Chorizo de Teror (+Lola García Blaya este es para tí mujer)
-Gallo (not a rooster)

+John Nelson  you're not allowed to play first :) but you can give clues!

If you want to find good pistas (=clues), head over to +Sven von Scheidemann 's article below and look for answers...

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+John Nelson this is amazing!! Lyon is a gourmet's paradise. And India, this is great!
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Anne Ricci

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Watch my friend +Maureen Kemeny  do 56 push-ups on her 56th birthday! She is amazing!  You can also find Maureen here:
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Anne Ricci

Health and Nutrition  - 
Zucchini Spaghetti with Avocado & Seeds Pesto

I hope using the words spaghetti and pesto for this dish won't get me kicked out of here by our Italian friends, but as I'm half Italian myself, I take full responsibility :)
+Lisa Watson what do you think? Definitely not politically correct, right?

Anyway Santa brought me a wonderful new toy: a spaghetti zucchini maker, also called spiralizer. And I’m just like my kids with their new toys, I love it!

If only this had been invented in the 1980s, my mom would have made our dream of eating spaghetti every day come true (she always had a ton of zucchini in the garden all summer).

So here is the recipe for you guys, it only takes about 8 minutes. And it is AMAZING! Really.

Serves 2 – Total time 8 min
2 medium zucchini
2 small avocados
1 tbsp. sunflower seeds
2 tsp flax seeds
1 tbsp. pumpkin seeds
1/2 tbsp. olive oil
1 lemon
sea salt

Take the spiralizer and make spaghetti with the zucchini. I use the grid that gives me thick spaghetti, but the smaller one also works fine.

Heat the olive oil in a pan and saute the zucchini spaghetti for a few minutes (as you like it) with a little bit of salt.

Meanwhile, in the food processor, add sunflower seeds, flax seeds and the flesh of the avocado, plus the lemon juice. Process to a smooth pesto.

Remove the pan from heat and add the pesto. Mix well.
Serve and sprinkle with pumpkin seeds. Enjoy!

More on the blog:

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Very healthy and loving it! 
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Anne Ricci

Health and Nutrition  - 
Sweet Potato Soup with Peanut Butter and Coconut Milk

Hi foodies, this is my favorite Sunday night soup. Kids love it. It's a meal in itself and we love peanut butter with vegetables.

I think I adapted it about a year ago from a recipe by our friend Nancy but it's quite different from the original.

This recipe just got featured on The Gracious Pantry and I'm sure +Lisa Watson and +Azlin Bloor 's kids will love it :)

+John Nelson you can add some chili to this and close your eyes; maybe you'll feel you're back in Goa!

Ingredients for 6-8 servings:
1 1/2 lb. sweet potatoes
1 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 (1-inch) piece of ginger, peeled and grated
1/2 tsp. ground cinnamon
1 tsp. cumin powder
1 pinch cayenne pepper
2 3/4 cups chicken stock or water
2 tbsp. tomato passata
1 tsp unrefined sea salt
1 cup coconut milk
1/2 cup natural peanut butter
A few chopped peanuts for garnish (optional)

Peel sweet potatoes and cut into large chunks; set aside.

Heat the olive oil in a large soup pot over medium heat. Sauté onion until soft and light golden brown, about 5 minutes. Add garlic and ginger and sauté a few minutes more; add cinnamon, cumin and cayenne pepper; mix well.

Add chicken stock or water, then add tomato puree, salt and sweet potatoes. Bring to a boil, then reduce heat and simmer until sweet potatoes are soft, approximately 20 minutes.

Remove from heat. Using an immersion blender, blend soup until smooth.

Whisk in peanut butter and coconut until smooth. Cook again over medium heat until heated through.

Adjust seasoning, to taste.
You can garnish with a few peanuts.



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Looks great--and I'll take a double dose of chilis please!
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Anne Ricci

Health and Nutrition  - 
50 Healthy Festive Recipes from 29 Amazing Food Bloggers

6 oysters, 12 snails were just appetizers
3 oz. foie gras and a great fish fillet sauce Normande were starters I loved
then came the tournedos Rossini, or the cailles flambées, or...
(guys my mom's daily cookbook was Paul Bocuse...)
a few leaves of homegrown salad
many cheeses whose names were as poetic as the ones in +Lisa Watson 's weekly quiz.
oh, and the dessert.

That was a typical holiday season meal back in the day.

So today I have something that won't require you to have a second liver transplanted...

Here is a Thanksgiving treat for you: 50 healthy festive recipes from 29 amazing food bloggers:

You'll find our fellow foodies'recipes plus many more!

Thanks so much for your contribution +Azlin Bloor +Lisa Watson +Enz F +maria nasir +Joy Stewart +Juliana Walters +Shar Kay +Elaina Newton +Nicholas Ross !!


#nomadkitchencounter #foodiesannehealthy  
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Thanks guys! I'm so glad you like the selection! xo
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A great salad idea for the Holiday Season:

Serves 4 – Prep. time 10 to 30 min
1.5 lb. (700g) mussels (with shell)
3.5 oz (100g) crab or crab sticks
2 Granny Smith apples
1 celery stick
1 lime (or lemon)
1 tsp mustard, French style
1 tbsp thick cream
3 tbsp olive oil
1 tbsp apple cider vinegar
sea salt, black pepper

Full recipe here :

#holidayseason #holidayrecipes #seafood  
A fresh and very nutritious spring and summer salad with mussels, crab and granny smith apples, seasoned with cream, lime juice,mustard and olive oil.
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Anne Ricci

Health and Nutrition  - 
Dark chocolate & peanut butter cookies - no baking required

On November 2nd, I always wish I were still in Mexico. I loved the celebration of el Día de los Muertos. It was joyful, and even if people were sad, it was a real celebration.

I used to go to the Panteón (cemetery) and listen to the mariachis playing the dead person's favorite songs while the family was enjoying great food.

So today, as I just got this recipe published, I want to share this treat with you all.

What you need for five cookies (serves 5 people):
½ cup dark chocolate (75% cocoa)
¼ cup natural peanut butter
1 ½ tbsp. grated coconut

What you do:

Cut the chocolate into pieces and place in a stainless steel pan on very low heat. Melt the chocolate, stirring delicately with a spatula. Once it’s melted, remove from heat.

Add a thin layer of chocolate in five muffin tins and place the tins in the fridge. After about 10 minutes the chocolate will solidify.

Meanwhile, mix together peanut butter and grated coconut in a bowl, until you get a homogeneous mixture.

Take the muffin tins out of the fridge and add a thick layer of the peanut butter and coconut mixture in each tin. On top, add a layer of the remaining melted chocolate (you may need to re-heat it a little).

Place the tins in the fridge until you serve.

Enjoy these wonderful chocolate and nut flavors!


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+Sally Weatherley Yes it is, but not sinful at all :)
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Healthy eating and weight loss specialist
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Madrid, Spain
France - Mexico - Austria - China - Ecuador - Italy - USA
Passionate about food, cooking, health, nature, and photography; wife of a foodie and mother of 2 little boys who love cars, trains, planes, and... food.

I love business, traveling, photography, nature, yoga, being a mom, and I am passionate about food, cooking, and health.

I’ve lived and traveled in more than 40 countries and I enjoy discovering new cultures, new points of view, and meeting new people from all over the world.

About me:

I give women practical, realistic healthy eating and weight loss guidance. I empower them to make the right food choices, lose weight, and feel great here:

  • Dietetics and Nutrition
    Biochemistry, Nutrition, present
    Currently preparing a Bachelor's degree to become a Dietician.
  • Scientific & Business background
    Maths, Physics, Biology, Chemistry
  • ESSEC Business School
    Business and Finance
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Anne Ricci's +1's are the things they like, agree with, or want to recommend.

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