Carotene lunch

Baked paprika, carotene powered.
I am not sure the body tells what it needs, but I wanted to eat this yellow orange color. I like thinking these food bring a lot of antioxidant β-carotene that I need now. Even if I’m wrong, I’ve eaten something good.

A yellow paprika and carrot *okara*. I made carrot juice, they are the grounds.

The filling is azuki beans, new onion, the carrot *okara*, turmeric, garlic, chili pepper, salt.

Baked. I’ve put a drizzle of olive oil on top. That favors vitamin absorption.

Today’s salad : chrysanthemum, young onion (salted, let 20 minutes, rinsed), parsley and ninniku no me (garlic stalks).

Dessert : citrus flavored torta di riso (see here).

A nice little three course meal, ready in few minute. The dessert was made a few days ago.

Black sesame baked goya-maki

I love contrasts like this bitter squash with sweet nutty filling. It could be delicious raw in another season, but today it’s baked.

all about go~ya

The filling is sweet like a cake, soft and nutty like a brownie.

The goya has this raw and green texture and keeps it through baking. Take away the white center.

Fill and bake about 20 minutes.

A bouquet of delicious Winter flowers.

Green baking baby ‘tatoes and favas

Green cravings.

Even potatoes can be green.

I’ve got many tiny new potatoes. The smaller, the tastier. I’ve half-boiled them. Then rubbed with salt, herbes de Provence and olive oil.

I put some big favas (broad beans too).

And baked.

Frozen greener guacamole (click here to know more). Let it near the oven…

It thawed into this sour green sauce.

This green guacamole brings the perfect contrast to pinpoint the mildness of the starchy bites.