Chickpea and buckwheat tacos with marinated aubergines

These gluten-free tacos made from scratch are the perfect way to learn more about your taste buds and get creative with new flavors! Are chickpeas already part of your pantry? They are definitely a staple in mine and I usually try to stock up on both dry chickpeas and flour. If you are not usedContinue reading “Chickpea and buckwheat tacos with marinated aubergines”

Ghee

Have you ever read about liquid gold? It’s one of the common ways used to talk about ghee, one of the cornerstones of Ayurveda (Indian traditional medicine). The use of ghee for cooking, Ayurvedic treatments, or as part of ceremonies is well-established in the Indian culture (but also in other countries). The Sushruta Samhita, aContinue reading “Ghee”

Orange flavoured Granola

(read in Italian) Years ago, one of the very first things that I have started making at home from scratch on a regular basis has probably been granola, since I was often not completely satisfied with the shop-brought options. It’s quick and easy to make but it’s also a good way to get more creativeContinue reading “Orange flavoured Granola”

Let’s start

“A Matter of Nourishment” is a project based on nutrition and chemistry: two areas intrinsically connected. A practical and comprehensive approach to food, nutrition and the science behind it. After years soaked up in chemistry, always keeping a hand in a laboratory, feet in the kitchen, an eye on nutrition texts and breathing in a yogaContinue reading “Let’s start”