More than a recipe this is a tip: fresh red currants make a delicious tea, just wash the berries and add hot water, let them sit for 5-10 minutes and then serve, with lemon slices if you like, and sweeten if you wish (sugar, honey, maple syrup...)

Don't mind the basil in the background, it just happened to be there but it is not an ingredient (although, maybe next time I'll put some in, it should taste good!). 

This green juice is 100% vegetable, and yet it is not bitter, and it looks 'greener' that it tastes, if you understand what I mean (I am talking to those of you that scream and run away when they see green juices! hahaha!). Use 60% celery, 35% cucumber and 5% silver beet (or another green leafy vegetable). Celery and cucumber have a mild taste and lots of water so they are perfect for juicing with 'stronger' vegetables (like silver beet, kale or spinach). Try it, you will feel so good drinking it, and after! 

I decided to start the new year well with more raw fruit and vegetables! This smoothie is super easy, for 4 glasses use 2 bananas, two cups of baby spinach leaves, one punnet of blueberries and 2 cups of apple juice.

I have been doing vegetable juices too, mostly celery and carrot, they feel so healthy after all the Xmas eating! Do you like fresh juices and smoothies?

 Photos and recipes by Alessandra Zecchini ©

Do you like Japanese food? It is my favourite cuisine with Italian food, I like the simplicity, the setting, the attention that goes into it, and yes, I like to make it look beautiful. I have camellias in the garden now, they provided the setting, and two of my favourite colours for the table: red and white.

The meal itself is very simple, healthy, Vegan and gluten free, and if you are the multitasking type it doesn't take long to make. In fact it is a perfect meal for a Monday night, to make those meatless Monday dinners even more ethical. And then I love a good healthy meal to start the week, especially if on Sunday I had a bit too much dairy stuff and sugar!

I am off to another school for two sessions of the Wordsmith soon, so I don't have time to publish the recipes, but I will do so in the next few days, probably one by one, and you will see just how easy they are to make. For now, here some photos and descriptions!