Tag: summer

Organic or vegan solariums, how to choose protection for a green summer – Italian Cuisine

Even if we use sunscreen a few times a year, it should be chosen very carefully – both for our health and for that of the planet. We choose together

Organic or vegan sunscreens, how to choose protection for a summer green? Sunscreen is often one of those products that we risk choosing with little attention or superficiality. Most often it is only used during the summer holidays, perhaps left in the bathroom locker until the next summer's trip – a mistake not to be made. Instead, we should reflect on the fact that the sunscreen is spread on our skin several times a day, especially on children.

In addition to the attention necessary for the correct identification of the sun filter suitable for our skin phototype, it is also important to dwell on the solar ingredients same. The mass market has accustomed us to special offers and savings formats, thus risking making us lose sight of the intrinsic quality of the product. In addition to doing good to our skin, why don't we also check the list of sunscreen ingredients as we would for a food product? Sensitive toenvironment, responsible towards the Planet, perhaps vegans, the choice of solar should be ethical and conscious. It is enough to read the list of ingredients well so that even a moment of relaxation, such as sunbathing, can be a contribution not only to one's own well-being but also to that of the surrounding planet.

Organic sunscreens

What is the difference between a traditional solar and a solar bio? It's all in the content! At the time of purchase, we make sure that the components of the sunscreens are actually organic from organic farming and that they do not pollute the environment as well as being safe for the health of the skin. There are official certifications such as ICEA and NATRUE, among the most widespread in organic sunscreens on the market in Italy, in addition to the most immediate as Gluten free or that show the indications of tests conducted on heavy metals, nickel, the absence of artificial colors, fragrances, petrolatum, parabens and chemical preservatives.

The organic sunscreen they are natural products that totally exclude from their composition i chemical sunscreens. Natural physical filters and chemical filters have the same function, that is to reduce the amount of radiation from the sun's rays, but they do it in a completely different way. While chemical filters are synthetic molecules capable of absorbing ultraviolet rays triggering the release of harmful free radicals, natural ones are made up of small mineral particles that instead reflect them protecting the skin.

Traditional solar products are likely to contain oil substances, therefore be highly polluting for the environment, harmful both to fish, molluscs and other species. Not always good for us too: potentials allergenic, often contain unhealthy substances like the Benzophenone, which turned out to be a dangerous endocrine disruptor. The products of eco-natural cosmetics of today they offer levels of quality that have nothing to envy to the classic solar products. We therefore try to choose physical filters like the titanium dioxide and thezinc oxide since they have a safer toxicological profile than chemical filters, they do not interact with the skin and are potentially less allergenic.

Vegan sunscreens

Besides doing one responsible choice both towards your skin and towards the environment, when you follow a vegan lifestyle at the table it is correct to take it even to the beach. Then the hunt for vegan sunscreens starts, that is do not contain ingredients of animal origin such as beeswax, lanolin (fat extracted from sheep fleece) or chitin (from insect shells). The advice we give you is to give a careful reading to the composition on the packaging, favoring products marked by unequivocal certifications such as Vegan (without ingredients of animal origin) and, why not, also Cruelty free (not tested on animal guinea pigs).

Browse the photo gallery for organic or vegan solar proposals

Smoothie, recipes with summer vegetables – Italian Cuisine

Not only with fruit, smoothies are delicious even if prepared with vegetables. In summer, the choice is really wide. Here are three recipes that will help you recharge your batteries on the hottest days

In the summer the variety of vegetables at our disposal is really wide. And then, why not indulge in excellent smoothies based on vegetables? Colorful, velvety and inviting, they are also rich in vitamins and mineral salts, useful alternatives to fizzy drinks or fruit juices to fight thirst and exhaustion due to heat. Not to be confused with smoothies and centrifuges, smoothies do not contain milk, rarely yogurt, mainly ice, water and vegetables which can also be frozen. To make the compound more homogeneous, in some cases a portion of vegetable milk, rice, soy or almond is added, for example.

Smoothie "green", a charge of mineral salts

The "green" smoothie is one of the most popular. It is based on green leafy vegetables (lettuce, rocket, spinach, basil, parsley in summer, cabbage or chard in winter) that I am rich in iron and antioxidant properties. The ingredients to prepare it are two large lettuce leaves, 150 grams of spinach, half a banana, half a cucumber, a stalk of celery and 200 ml of coconut water. Wash the lettuce and spinach, dry them gently and place them in the mixer. Add the pieces of banana, cucumber and celery, previously frozen. Stretch with coconut water and whisk well.

Not only green, but also spicy

In this smoothie, in the power of vegetables is also added that of spices. As a result one flavor bomb it's a full of energy. The vegetables we need are a stalk of celery, a cucumber, 50 grams of parsley, 100 grams of rocket, 30 grams of mint leaves, a slice of ginger. To these ingredients must be added the juice of half a lemon, a pinch of chili pepper, 15 grams of cumin seeds, 45 grams of chia seeds and 200 grams of kefir, a drink rich in lactic and probiotic ferments obtained from the fermentation of milk. Put the vegetables in the mixer first, after having washed and dried them, then add the kefir, the spices, the lemon juice and whisk well.

Tomato smoothie with coriander and avocado

The coriander, not to be confused with parsley, it has a slightly more aromatic flavor and is a precious ally for health. IS rich in vitamins and minerals, like all green leafy plants, besides being excellent fiber source and to contain one good dose of antioxidants. To prepare this smoothie you need 90 ml of water, 300 grams of cherry tomatoes, 50 grams of coriander leaves, half an avocado, the juice of half a lime, a pinch of salt, one of chilli powder and 250 grams of ice cubes. Put the water and the tomatoes in the mixer first, blend coarsely, add the other ingredients including the ice and finish the preparation.

Summer recipes with tomatoes – Italian Cuisine

In summer the tomatoes reach their maximum ripeness, they are rich in flavor and very fragrant. A good reason to choose them as the main ingredient in tasty, fresh, light and easy to prepare summer recipes

Summer is the season of tomatoes. In this period they reach their full maturity and it is worth eating in large quantities. Often there is no need even to light the stove to prepare tasty dishes summer recipes made from tomatoes. Besides being rich in water, vitamins and mineral salts, they easily combine with many different ingredients, from pasta to cheese, from meat to fish. The star chef Heston Blumenthal discovered the reason for their versatility in the kitchen. Their secret is the Seasonings. In fact, 13 species of tomatoes contain the highest concentration of free glutamic acid, the umami stimulator, the fifth flavor in addition to sweet, salty, sour and bitter.

tomatoes

Gazpacho and velvety: two fresh and light first courses

Tomatoes can be used to prepare tomatoes fresh and light first courses. One of these is the Gazpacho, a typical dish from the Spanish region of Andalusia, but which has now also depopulated on Italian tables. It is easy to make, does not require the use of the stove and, above all, it goes served very cold. To prepare it, it takes 600 grams of coppery tomatoes, 200 grams of Red peppers, 200 grams of green peppers, 200 grams of cucumbers, one Red onion, a slice of garlic, 100 grams of stale bread crumbs, 100 ml of White wine vinegar, oil, salt and pepper. Put the crumb in a bowl, pour the vinegar and enough water so that it soaks well and let it marinate until it has absorbed all the liquids. Then drain it with a strainer and set it aside. Wash the vegetables, peel the cucumbers and remove the peppers and tomatoes from the seeds. Also clean the garlic and the onion. Put all the cut vegetables and pieces in the mixer and blend until the mixture is thick and homogeneous. Pour it into a bowl through a sieve. Transfer the cream back into the mixer and add the crumb. Blend again for a few seconds and at this point, after having transferred it to a container, put the gazpacho to rest in the refrigerator for a few hours. Another recipe with first course, which includes fresh and seasonal ingredients, is that of Zucchini flowers with ricotta cheese on lemon grass tomatoes. In this case the dish is a little more elaborate but in an hour everything will be ready to be served on the table.

Caprese finger food, for a smart aperitif

There tomato and mozzarella caprese it's a great summer must. To propose it in an alternative way it can be presented in the form of finger food. For about ten people, it takes 250 grams of conchiglioni, 300 grams of cherry tomatoes, 300 grams of mozzarella bites, 70 grams of Pine nuts, a bunch of basil, oil, salt, pepper and chilli powder. Boil the conchiglioni, drain them when they are still al dente and place them on a serving dish to cool them. Cut the mozzarella into slices and the tomatoes into round slices. Separately blend the pine nuts, basil and oil, so as to obtain a sort of pesto. Put on the bottom of each shell a teaspoon of this emulsion and fill it with the slices of tomato and mozzarella, arranged alternately. Season with a little oil, salt, pepper and a sprinkling of chilli. To finish, garnish with a basil leaf.

Not the usual savory pie

Although it may seem, this is not the usual savory pie. The base is crisp, one brisée with pesto, perfect for accommodating a creamy cheese filling on which to lay a triumph of Cherry tomatoes that smell of the sun. The ingredients are: 300 grams of cherry tomatoes, 50 grams of butter, 200 grams of flour, 250 grams of ricotta cheese, 80 grams of pesto, 50 grams of Pine nuts, a teaspoon of cumin, basil, oil, salt and pepper. To prepare the brisée, mix the flour with the chopped butter, the pesto and three tablespoons of very cold water. Form a ball, wrap it in plastic wrap and put it to rest in the refrigerator for half an hour. Then oil a cake pan, place a layer of 5 mm thick pasta, prick with a fork and bake in the oven for about twenty minutes. In the meantime, cut the tomatoes into four wedges and season to taste, then work the ricotta with oil, salt, pepper and cumin. When the dough has cooled down, stuff the base with this filling and decorate with the tomatoes, toasted pine nuts and a few basil leaves.