Leaves http://www.leavespurefood.com #PastaMagic Fri, 10 Mar 2017 08:52:13 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.18 Healthy food lover? Find out where you should live based on your diet! http://www.leavespurefood.com/healthy-food-country-quiz/ http://www.leavespurefood.com/healthy-food-country-quiz/#comments Sat, 04 Feb 2017 13:41:32 +0000 http://www.leavespurefood.com/?p=2376 Are you curious? Take the test below! Please note that based on your connection and device it may take a few seconds to load. Hang in there! Healthy food lover? Find out where you should live based on your diet! What does healthy eating really mean to you? Are you living in the right place? […]

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Is pasta healthy? 3 dark secrets that might ruin your appetite http://www.leavespurefood.com/is-pasta-healthy-3-dark-secrets-that-might-ruin-your-appetite/ http://www.leavespurefood.com/is-pasta-healthy-3-dark-secrets-that-might-ruin-your-appetite/#comments Mon, 09 Jan 2017 12:59:08 +0000 http://www.leavespurefood.com/?p=2217 I’ll start with a disclaimer: my Italian husband and I built an entire company on high-quality, nutritious pasta. We both love pasta and we believe it’s one of the most versatile, delicious ingredients in the world. We also know that pasta has the potential to become a nutritional powerhouse when crafted with care and a […]

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Pasta Healthy: fusilli beetroot lettuce

I’ll start with a disclaimer: my Italian husband and I built an entire company on high-quality, nutritious pasta.

We both love pasta and we believe it’s one of the most versatile, delicious ingredients in the world.

We also know that pasta has the potential to become a nutritional powerhouse when crafted with care and a bit of innovation. An example? our buckwheat and chickpea pasta specifically crafted to support active women throughout their days.

 

So if you want a quick answer to “Is pasta healthy?” here you have it: YES, when it’s made properly.

 

 

So why the alarming title? Is pasta healthy or not?

Are there any dark secrets about pasta in the first place?

 

Unfortunately, yes. And by the time you reach the end of this post, you won’t look at your good old noodles in the same way.

 

 

A few years ago we embarked on a journey to find out more about what’s behind the pasta we commonly find on the supermarket shelves.

 

The thing is: what we found out was not good news.

 

In fact, it was alarming and disheartening. Once we heard and seen for ourselves what big brands are doing to our favourite food, we felt a mix of anger, sadness and disgust.

That’s when we knew it was time to use our expertise in food and health research to create an alternative.

 

So we know the question: is pasta healthy? Let’s find out the answer.

 

From the field to the supermarket’s shelf is a long journey! And there are many pitfalls along the way, and many corners that can be cut to save a few cents.

 

 

As you’ll see, chances are that the pasta in your cupboard might have been cooked already 3 times, before even coming out of the packaging!

 

Shocking, isn’t it?

 

Note: this is a long read, but I promise it’s full of information and tips on how to pick the right pasta for you.
So is pasta healthy or not?

 

 

#1: They use dead flour

 

First of all, a stone mill is generally slower than an industrial one. This means the temperature remains low to preserve the nutritional and flavour profile of the ingredients.

Modern industrial mills, when not properly cooled down, reach very high temperature and “cook” the food, destroying part of their nutrients and altering their biological structure.

 

Second, mass-produced pasta is made with extremely refined flour. Which is another name for extremely nutritionally-poor flour.

 

Fibre, minerals, essential oils. Most of the natural qualities of the ingredients will remain at the mill.

High-quality traditional mills, on the contrary, will not grind the flour so finely.

 

And this, as you guessed, is a very good thing!

 

But why would anybody do this to their ingredients if it is so bad?

 

Glad you asked.

 

First, it’s cheaper. It takes less time and they can process a higher quantity of flour.

It’s also a great way to mask ingredients that were low quality in the first place.

Lastly, when you remove all the live components from the flour, you have something that is essentially dead.
And it turns out that dead flour can be stored for months or even years.

 

YUCK!

 

So, lesson number one: make sure the pasta you buy is made with high-quality ingredients, in a way that respects them and enhances them, and with flour that is freshly milled right before making the pasta.

 

Bad news: not many pasta brands match this description (not even some organic and artisan ones!)

Good news: we have a brand in mind to suggest you that does exactly that! :)

 

 

#2: The lower the quality of the pasta, the smoother it is going to be. (plus: gluten free flours are often pre-processed)

To make pasta, you add water to the flour, mix it and then extrude it to give it the shape you desire.

 

What could possibly go wrong here?

 

As we’ve seen above, it’s very important to keep the temperature low throughout the process in order to achieve:

  • maximum taste,
  • outstanding nutrition
  • easy digestion.

 

Let’s start from the mixing temperature. What you are looking for is a producer that mixes the flour with cold water to preserve the ingredients.

 

A word of caution about gluten free pasta here

 

As you probably know, gluten is what keeps regular pasta together. Using flours that do not contain gluten makes it more difficult to create a pasta that is as strong and resistant as the classic one.

For this reason, many gluten free producers treat their flours with a process called “starch gelatinization“: when the starch is added to the water at high temperatures (60° – 80°) it swells, increasing in volume and altering its structure to make it easy to handle.

 

Corn flour is an example of a flour that often goes through such a process.

 

As you can imagine this changes the ingredients and affects the nutritional profile of the end product.
Is pasta healthy when it’s made this way? There are no studies nor reasons to believe that pre-treated flour is bad for you, but we like to think that fresh flour processed as little as possible is better!

 

I’ll tell you a quick story to show you how common this process is.

When we were looking for the right machines to prepare our pasta, we had a meeting in Parma, Italy with one of the country’s best pasta machines manufacturer.

We started by showing them a sample of our pasta. They asked a few questions about our process, so we just told them that we would use a traditional, simple method to prepare it.

 

Them: Wait, but what about the pre-treatment of the flour?

Us: the..what?

Them: You can’t make gluten-free pasta without altering the structure of the flour!

Us: yes we can! You’re holding a sample in your hands, right now.

Them: No, probably the flour is pre-processed.

Us: No, we know our supplier very well! Just show us a traditional machine, we don’t need any other extra equipment.

 

They made us call our supplier in front of them, and only when they heard the supplier confirming that the flour was indeed 100% fresh and natural, they started to believe that maybe what we were saying was possible.

 

It was so hard for them to accept the idea that you can make wheat-free pasta without pre-treating the flour because so many manufacturers use this process every day.

 

 

Bronze vs Teflon: a difference you can taste

 

Last but not least, more often than not, mass-produced pasta is extruded with Teflon dies.

Why? Because they are cheaper and faster. Teflon dies create the kind of even, smooth, shiny pasta that sauce won’t stick to.

 

With traditional bronze dies, we can craft a pasta that is rough and more porous, so that it will hold on to your sauce for a rich, flavourful mouthful. Plus, pasta extruded with bronze will feel lighter and more delicate.

 

In a nutshell: the lower the quality of the pasta, the smoother it is going to be.

 

But there’s more. Studies are being performed to research how Teflon dies might affect the digestibility of the pasta itself, not only its outer structure. We’ll keep an eye on further development and we will definitely let you know!

 

 

#3: They dry the pasta at high-temperature. This makes it long to cook and hard to digest.

 

Imagine giant pasta plants.

Plants that can process tonnes and tonnes of pasta every single hour.

Imagine being able to cut production time by a good few hours every cycle. This, multiplied by the huge volumes manufactured every day, could save a lot of money.

 

And it does.

 

The problem? This also damages the pasta.

 

Mass-produced pasta is dried quickly at high temperature. The very little that remained after using dead flour and the industrial mixing and extruding process, gets stripped away by this step.

The nutrients are gone, the protein “shrinks” together and the pasta becomes like rocks in your belly.

 

Heaviness and bloating anyone?

 

That’s why savvy, artisan producers slow dry their pasta at low temperature. They value their work and the quality of what they produce, and they won’t destroy it all only to save some time and money.

 

It turns out that high-quality pasta is a process that can’t be rushed.

 

 

It started with a question: “Is pasta healthy?”

The answer brought us to discover something truly shocking.

 

But I want to end this overview about what’s behind mass-produced pasta on a happier note.

 

Increasing numbers of consumers are getting more and more aware of what they eat, and more demanding for high-quality foods that will nurture their bodies and mind instead of damaging them.

This has led to an increase in smaller, artisan producers that respect their products and their customers. In the meanwhile, big corporations and brands are rapidly losing their momentum.

 

That’s why sharing this kind of information is so important: an informed customer is a healthy customer.

 

There are great alternatives out there. You don’t have to give up on pasta, just pick a better one.

 

Maybe this will force also bigger brands to come around and reconsider their production policies.

 

In the meanwhile, have a look at our PastaMagic and see if it is something for you. It’s made in Italy with organic buckwheat and chickpeas, using traditional methods.

It’s unique in its kind as it is tailored to the lifestyle of active women.

 

Loving yourself starts with your next meal, make it a good one!

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3 healthy ingredients to supercharge your meals in minutes http://www.leavespurefood.com/3-healthy-ingredients-to-supercharge-your-meals-in-minutes/ http://www.leavespurefood.com/3-healthy-ingredients-to-supercharge-your-meals-in-minutes/#comments Sun, 08 Jan 2017 15:54:36 +0000 http://www.leavespurefood.com/?p=2199 I’m sure this is not the first time you read this:   “Every meal is an opportunity to shine. To nourish your mind and body with healthy ingredients and do something beautiful for yourself.” Well, it turns out that it is true! But.. BUT… It’s not always so easy to come up with the right […]

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Healthy ingredients: try basil

I’m sure this is not the first time you read this:

 

“Every meal is an opportunity to shine. To nourish your mind and body with healthy ingredients and do something beautiful for yourself.”

Well, it turns out that it is true! But..

BUT…

It’s not always so easy to come up with the right recipe. Maybe you don’t have time, or you just don’t feel like it.
Does this sound familiar?

 

What to do then?

Well, there are some healthy ingredients that you can keep in your pantry (or even in your purse to power-up your meals on-the-go) that can help you in these moments.

We call them “Boosters” and they are your shortcut to turn every meal into a health powerhouse.

I picked 3 of our favourites and listed them together with some recipe ideas and inspiration.

 

Not so fast!

Before starting, I want to be very clear with you.

If you are looking for more of the same old classics, you can stop reading now.

 

Nuts, seeds, seaweed. They are all fantastic and very healthy ingredients to boost any meal. I personally wrote about them on multiple occasions. They’re featured in guides, lists and slideshows all over the web.

Nothing wrong with them, but for this article I have other plans. I want to inspire you to think about 2 gorgeous spices and my very favourite herb in a different way.

 

So here you have it.

 

If you are up for a new take on meal boosters, with a couple of actionable ideas you can start implementing immediately, then look no further: this article has got you covered!

 

Our top 3 healthy ingredients to boost your meals

 

#1 Cinnamon: One for the heart

“Cinnamon smells like Christmas” that’s what my best friend used to say when we were just two little girls. And I still believe it this to this day.

 

But cinnamon is much more than that. It turns out, it’s one of the healthiest spices in the world.

 

Here is a quick overview of some of cinnamon’s superpowers:

  • Protects heart health
  • Lowers blood sugar
  • Reduces inflammation
  • Works as an anti-microbial food
  • Boosts brain activity: even just smelling it!

 

A word of warning

The brick-red, sweet, warm powder you just brought home from the supermarket might not be what you think.

This is because there are 2 types of cinnamon: Cassia (or Chinese Cinnamon) and Ceylon Cinnamon.
They both starts with the letter “C”. And this might be as far as their similarities can go.

Cinnamon Cassia is a cheaper, nutritionally poorer spice that might even be dangerous if consumed in great quantities.

But most importantly, the Cassia variety won’t offer you the same incredible health benefits you will experience with the more expensive, harder to find, Ceylon Cinnamon. So make sure you check carefully what’s in that little glass bottle and buy from trustworthy suppliers.

 

And now the fun part: a few ideas to use cinnamon as a meal booster

 

Breakfast

This is easy, just sprinkle it over your porridge, or spoon it into your smoothie. Even a cup of natural yoghurt with a good amount of cinnamon and a touch of honey and lemon would be a fantastic way to start your day.

 

Lunch

Power up your grilled cheese sandwich with half a teaspoon of cinnamon sprinkled over the cheese. Be warned, once you taste this version, you might never be able to go back to the classic recipe.

Do you want to bring it further? Add a couple of slices of apple and prepare to be wowed.

 

Dinner

What if I’d tell you that you could make cinnamon-infused roast potatoes? Or add a dash of cinnamon to a warm portion of sweet potato fries?

Another easy one is to add it to your vegetable soups.

Or you could try this roasted acorn squash with cinnamon butter recipe by Martha Stewart.

 

#2 Ginger: One for the tummy

I am a ginger addict. Honestly, I love ginger’s warmth and its spicy flavour. And my husband and Leaves’ co-founder Nico loves it too. So we experiment with it every day, to find new ways to use it in different recipes and combine it with other healthy ingredients.

Nico has type 1 diabetes and suffers from reflux too. And ginger has been helping him to keep both conditions better controlled!

That’s because ginger too can claim a top spot in the list of the best healthy ingredients available on a supermarket’s shelf.

Take a look:

  • Thanks to its bioactive compound gingerol, it helps as a powerful antioxidant and anti-inflammatory ingredient.
  • Ginger helps with nausea, vomiting and sickness, including morning sickness during pregnancy
  • Its anti-inflammatory effects might help with osteoarthritis
  • Early stage research shows that ginger might help to treat diabetes thanks to its blood-glucose-lowering properties.
  • It helps to protect your heart and your brain.

 

It travelled for thousands of years to help your belly

It’s believed that the Indians and Chinese have been growing ginger as a medicine for over 5000 years.

Ginger is even featured among some of Confucius advice on diet and healthy ingredients:

  • Do not eat too much
  • Do not talk at meals
  • Do not take away the ginger

 

And now let’s get to some ideas to use it as a meal booster

Breakfast

It works with literally any fresh juice or smoothie. It works in the porridge and grated on your granola.

But did you know it’s delicious sprinkled with your scrambled eggs or scrambled tofu?
This is absolutely a must-try, trust me!

 

Lunch

Let the fresh ginger marinate in lemon juice to use it a refreshing, flavorful salad dressing. Or you could make your own ginger-flavoured oil.

When I was younger, my family and I used to eat cheese and ginger “pannenkoeken” (which is Dutch for pancakes).

Guess what? This works extremely well in sandwiches too! One of my favourite combinations is ginger with blue cheese. What’s yours?

 

Dinner

Putting ginger in soups is an easy win. You can use the ginger-flavoured oil we mentioned above.

Or what about a cold pasta that you can prepare in advance and avoid stressing out over dinner? One of our favourite recipes is this Buckwheat noodles with miso and ginger by David Tanis and published in the New York Times.

 

Flash Tip: why not try this recipe with our PastaMagic to make it even healthier by adding protein, minerals, fibre and vitamins?

 

#3 Basil: One for the happiness

In Italy, basil has been considered a symbol of love for centuries. This mighty herb’s scent is believed to increase energy level and improve blood circulation, hence increasing libido.

Maybe it’s time to reconsider that good old plate of pasta with pesto for your next date night!

 

But there is so much more to basil:

  • Basil fights depression
  • It improves blood flow
  • It helps detoxify the body
  • Basil makes the body more alkaline and restores proper pH levels
  • It aids digestion

 

Basil: one or many?

Did you know there are dozens of varieties of basil each and every one with its own distinct flavour?

Among the most popular ones: purple basil, Thai basil and holy basil (or tulsi). This last one is considered the elixir of life in Hindu religion and Ayurveda practices.

I personally like Thai basil, with its anise-like aroma. What about you? How many did you try?

PastaMagic with pesto and other healthy ingredients

Leaves PastaMagic with pesto, lemon zest and fresh cherry tomatoes: a great use of healthy ingredients.

Healthy ingredients tips: how to use basil to boost your meals!

Breakfast

Wait, what? Basil for breakfast?

Oh Yes! Try to spice up your porridge by adding mango, lemon and basil. You’re welcome!

 

Lunch

Pesto is the first thing that comes to mind. You can use it on your sandwiches, bagels, salads, and more.

But don’t underestimate the fresh punch that adding fresh basil leaves can add to almost any sandwich and salad for a healthy boost on the go.

 

Dinner

We close this shower of recipe ideas which incorporate healthy ingredients to your days and boost your meals with a very exciting dessert: Basil and lime sorbet by Jamie Oliver.

 

There you have it: 3 healthy ingredients to power up your meals in an effortless way. 3 tools to add to your evergreen meal boosters such as nuts, seeds and seaweed.

And it doesn’t end here. How exciting and inspiring would be to discover how coconut oil, sage, turmeric, chickpeas and even matcha green tea can be used in creative ways as meal booster?

 

It’s an easy answer: very exciting! But it’s a story for another time.

 

In the meanwhile, please share with our readers your best tricks and healthy ingredients you use to supercharge your meals when you don’t have the chance to plan everything from scratch.

 

And if you think this article could be helpful for any of your friends, please spread the word and share it!

 

Til next time,

 

Sabine

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So excited to share this with you! Organic and less packaging! http://www.leavespurefood.com/organic_and_no_plastic/ http://www.leavespurefood.com/organic_and_no_plastic/#comments Wed, 19 Oct 2016 15:09:10 +0000 http://www.leavespurefood.com/?p=1846 We have some wonderful news, that we just have to share with you! Have a look at our video: Organic We are so proud that now we can officially state that our products are organic! We always used organic ingredients, but we now finalised the process of getting the organic stamp. You’ll find it on the […]

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We have some wonderful news, that we just have to share with you! Have a look at our video:

Organic

We are so proud that now we can officially state that our products are organic! We always used organic ingredients, but we now finalised the process of getting the organic stamp. You’ll find it on the front and back of our pack.

Less plastic, less resources used

We always try to minimise the amount of packaging we used. This is why we are so excited to share with you that our pasta will now be directly placed into the packs. It is as safe and the pasta will taste as great as you are used to. Just less plastic is used in the process, which is something worth celebrating!

More exciting news?

We have some more exciting news coming soon, so stay tuned!

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Leaves Penne with Garlic with Bayin Sesame Oil http://www.leavespurefood.com/leaves-penne-with-garlic-with-bayin-sesame-oil/ http://www.leavespurefood.com/leaves-penne-with-garlic-with-bayin-sesame-oil/#comments Tue, 18 Oct 2016 09:39:13 +0000 http://www.leavespurefood.com/?p=1792 Close your eyes. Imagine the Mediterranean meeting Asia. If you would eat it, what does it taste like? This recipe is our own attempt to answer this fascinating question and trust us, the result is nothing short of stunning. Then when you know that your pasta is giving you all the protein and fibre you […]

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Leaves Pasta Penne with Garlic and Bayin Sesame Oil

Close your eyes. Imagine the Mediterranean meeting Asia. If you would eat it, what does it taste like?

This recipe is our own attempt to answer this fascinating question and trust us, the result is nothing short of stunning. Then when you know that your pasta is giving you all the protein and fibre you need, and the Bayin Sesame Oil is responsibly sourced then you can enjoy this delicious dish feeling extremely good about yourself!

It works as an exciting side dish or as a stand-alone main course, as it has all you need from a meal!

Get your best fork from the kitchen drawer and be ready for a culinary celebration!

Ingredients

1 pack of Leaves Penne with Garlic, 300g – Available nationwide in SuperValu Food Academy

3 tbsp of Bayin sesame oil

1 red bell pepper

1 tsp of gluten-free soy sauce

2 spring onions, chopped

1 garlic clove, crushed

1 tsp of fresh ginger, grated

1 tbsp sesame seeds

Method

Put a pot of salted water (3litre) on and add Leaves pasta when it boils.

Pour the sesame oil in a hot wok over medium-high heat. Add the crushed garlic, the soy sauce and the grated ginger. After a minute, add the sliced bell pepper and the spring onions.

After 4 minutes drain the pasta and add to the wok. Sautèe for an extra minute.

Sprinkle with toasted sesame seeds and serve immediately.

Buon appetito!

Did you know?

Each portion of Leaves PastaMagic gives you more than 16g of protein and 3 times the fibre of regular pasta. It is free from wheat and eggs and it is easier to digest. Enjoy your dinner knowing that you will feel energized and wonderful afterwards: bye bye bloating and heaviness!

Leaves just launched an even better value 300g pack available exclusively in SuperValu for €3.99!
Don’t forget to celebrate World Pasta Day by supporting budding Irish brands and experience pasta in a new, delicious and healthy way. Bloating-free and absolutely no guilt, of course.

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Recipe: Pasta with Pears, Blue Cheese and Walnuts http://www.leavespurefood.com/pasta_pears_cheese_walnuts/ http://www.leavespurefood.com/pasta_pears_cheese_walnuts/#comments Fri, 14 Oct 2016 13:05:19 +0000 http://www.leavespurefood.com/?p=1841 There is no denying it anymore: autumn is officially upon us! To celebrate the new season, we decided to cook with some autumn ingredients! This week we picked some beautiful autumn pears as well as walnuts that are still in their shell. Sounds complex? The whole recipe is finished in just over 5 minutes! Have […]

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Pasta with Pears, Blue cheese and Walnuts

There is no denying it anymore: autumn is officially upon us! To celebrate the new season, we decided to cook with some autumn ingredients! This week we picked some beautiful autumn pears as well as walnuts that are still in their shell.

Sounds complex? The whole recipe is finished in just over 5 minutes! Have a look at our recipe video to find out what we made and just keep on reading below.

Ingredients

salt for the boiling water – 10 grammes per litre

300 grammes of Leaves Pasta Fusilli Originale

1 1/2 pears

5-6 whole walnuts in their shell

50 grammes of blue cheese

150 ml of cream

chives

balsamic vinegar

Method

Bring salted water to the boil, remember to use about 3 litres of water when cooking 300 grammes of pasta. Every litre of water needs 10 grammes of salt. Add the pasta as soon as the water boils. The pasta will cook for 4 and a half minute.

Select the pears you will be using, and wash them.

Tip: a pear is ripe when you push gently on the stem of the pear and it leaves a dent in the neck of the pear. Cut the pear into small pieces, leaving the skin on. The skin gives the dish a more rustic feel and will provide you with extra nutrients and fibre. Place the cut pear in a bowl.

Open the walnuts by using a small pairing knife. Twist it gently in between the halves of the walnut. You can now easily take the pieces of walnut out of their shell and add them to the pear you’ve just cut. Because you opened the walnuts yourself, they are fresher than store bought, not bleached and the skin contains many healthy nutrients.

After 4 and a half minutes, drain the pasta by using a colander. We take it off the heat before it has cooked for 5 minutes, as we will add the pasta to the other ingredients later again.

Put the pot back on the heat, and add the cream, the cheese, the walnuts and the pears. Keep stirring. As soon as the cheese has melted, add the cooked pasta again. When the pasta is covered in the sauce and has been on the heat for another 30 seconds or so, transfer everything to plates.

Now you can garnish the pasta with some chives and balsamic vinegar if you like. You will notice the delicious scent of the dish filling the room. The pasta is ready to be served and enjoyed, buon appetito!  

 
Have you cooked with pears or walnuts before? What are some of your favourite autumn pasta recipes? Please let us know below in the comments!

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Leaves Fusilli Originale with Nutmost Activated Himalyan Salt Almonds http://www.leavespurefood.com/leaves-fusilli-originale-with-nutmost-activated-himalyan-salt-almonds/ http://www.leavespurefood.com/leaves-fusilli-originale-with-nutmost-activated-himalyan-salt-almonds/#comments Tue, 11 Oct 2016 09:38:31 +0000 http://www.leavespurefood.com/?p=1787 Crunchy. Fresh. Intense flavour with subtle sweet notes. Aromatic. This recipe is extremely hard to type as it sounds (and tastes!) so delicious that I have to use all my willpower to not start daydreaming about these flavours again (or better, to get away from the computer and rush to the kitchen to put together […]

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Leaves Pasta Fusilli and Nutmost Activated Himalyan Salt Almonds

Crunchy. Fresh. Intense flavour with subtle sweet notes. Aromatic. This recipe is extremely hard to type as it sounds (and tastes!) so delicious that I have to use all my willpower to not start daydreaming about these flavours again (or better, to get away from the computer and rush to the kitchen to put together this 5 minutes masterpiece of health and flavour!).

At Leaves, we adore nuts. We appreciate the nuances of every different variety and we love to use them in many of our savoury and sweet dishes. This time we’ll use Nutmost Activated Himalyan Salt Almonds: extra light, extra healthy, extra tasty! Definitely a big hit here!

So, take out your best timer and set it on 5 minutes. Not one second more. That’s all it takes.
Yes, you’ll shortly be walking in a Mediterranean paradise!

Ingredients

1 pack of Leaves Fusilli Originale, 300g – Available nationwide in SuperValu Food Academy

1 bag (50g) of Nutmost Activated Himalyan Salt Almonds

400gr of cherry tomatoes

40 basil leaves

1 garlic clove

2 tbsp of Italian pecorino cheese

8 tbsp of extra virgin olive oil

Salt and pepper to taste

Method

Put a pot of salted water (3litre) on and add Leaves pasta when it boils.

Add all other ingredients, apart from the cheese, in the blender and mix briefly. We like to keep our sauce crunchy and rustic. If you like it smoother, blend for longer and add extra oil if required.

After 5 minutes, drain the pasta and mix it gently with the sauce.

Top with the Pecorino cheese and serve immediately, or enjoy cold as a delicious salad.

That’s it. You’re welcome!

Did you know?

Each portion of Leaves PastaMagic gives you more than 16g of protein and 3 times the fibre of regular pasta. It is free from wheat and eggs and it is easier to digest. Enjoy your dinner knowing that you will feel energized and wonderful afterwards: bye bye bloating and heaviness!

Leaves just launched an even better value 300g pack available exclusively in SuperValu for €3.99!
Don’t forget to celebrate World Pasta Day by supporting budding Irish brands and experience pasta in a new, delicious and healthy way. Bloating-free and absolutely no guilt, of course.

The post Leaves Fusilli Originale with Nutmost Activated Himalyan Salt Almonds appeared first on Leaves.

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Leaves Fusilli Originale with Dr Coys Organic Virgin Coconut Oil http://www.leavespurefood.com/leaves-fusilli-originale-with-dr-coys-organic-virgin-coconut-oil/ http://www.leavespurefood.com/leaves-fusilli-originale-with-dr-coys-organic-virgin-coconut-oil/#comments Tue, 04 Oct 2016 10:37:24 +0000 http://www.leavespurefood.com/?p=1781 Pasta and coconut oil? We say: why not! Our pantry is not complete without a jar of Dr Coys Organic Virgin Coconut Oil, so we started to think how we can combine it with our super healthy buckwheat and chickpea pasta. In occasion of the upcoming World Pasta Day, we created a delicious, healthy and intriguing […]

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Leaves Pasta Fusilli and Dr Coys Organic Coconut Oil

Pasta and coconut oil? We say: why not!

Our pantry is not complete without a jar of Dr Coys Organic Virgin Coconut Oil, so we started to think how we can combine it with our super healthy buckwheat and chickpea pasta.

In occasion of the upcoming World Pasta Day, we created a delicious, healthy and intriguing recipe we decided to share in this series of pasta dishes all created with the amazing products of SuperValu Food Academy’s producers!

Are you curious to find out how we pulled it off? Read on!

Ingredients

1 pack of Leaves Fusilli Originale, 300g – Available nationwide in SuperValu Food Academy

4 tbsp of Dr Coys Organic Virgin Coconut Oil

4 medium carrots

30 cherry tomatoes

1 sprig of fresh rosemary

Fresh thyme to taste

Method

Dice carrots in 1 cm cubes

Put a pot of salted water (3litre) on and add Leaves pasta when it boils. After 5 minutes, Leaves PastaMagic is ready to be drained.

In the mean time, pour the coconut oil in a pan over medium heat and add the carrots when it has melted. Season with salt and pepper to taste and add the finely chopped rosemary. Cook for 5-7 minutes then add the halved cherry tomatoes and sautèe for 2 more minutes.

Remove from the heat and add the drained pasta, mixing gently.

Finish with a few fresh thyme leaves and serve immediately

This is an incredibly energetic meal, very high in protein and fibre, as well as healthy plant-based fats.
It also offers a nice and fresh alternative to classic Italian pasta dishes and represents a fantastic solution for a quick, healthy, mid-week meal.

Did you know?

Each portion of Leaves PastaMagic gives you more than 16g of protein and 3 times the fibre of regular pasta. It is free from wheat and eggs and it is easier to digest. Enjoy your dinner knowing that you will feel energized and wonderful afterwards: bye bye bloating and heaviness!

Leaves just launched an even better value 300g pack available exclusively in SuperValu for €3.99!
Don’t forget to celebrate World Pasta Day by supporting budding Irish brands and experience pasta in a new, delicious and healthy way. Bloating-free and absolutely no guilt, of course.

The post Leaves Fusilli Originale with Dr Coys Organic Virgin Coconut Oil appeared first on Leaves.

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Can a tomato be even better than you think? http://www.leavespurefood.com/tomato-sauce-lowers-cholesterol/ http://www.leavespurefood.com/tomato-sauce-lowers-cholesterol/#comments Fri, 30 Sep 2016 07:23:09 +0000 http://www.leavespurefood.com/?p=1795 Does your best friend help you lower your cholesterol levels? Probably not. However, pasta’s best friend, the mighty tomato, definitely does! It turns out that tomatoes are rich in lycopene, a molecule that is an absolute rockstar when it comes to our health. A study from Adelaide University, shows that consuming tomatoes regularly will help […]

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tomato in basket

Does your best friend help you lower your cholesterol levels? Probably not.

However, pasta’s best friend, the mighty tomato, definitely does! It turns out that tomatoes are rich in lycopene, a molecule that is an absolute rockstar when it comes to our health. A study from Adelaide University, shows that consuming tomatoes regularly will help reduce cholesterol by as much as 10%!

But there is more! In order to maximize the absorption of lycopene it’s better if the tomatoes are cooked, and accompanied by a few drops of olive oil…

WAIT. A tomato… cooked… olive oil…. We’re talking about a delicious red pasta sauce here!

So, inspired by this study, we couldn’t help but sharing with you guys one of my grandma’s most simple yet delightful recipes: il sugo di pomodoro!

There is something almost sacred about this sauce, absolutely everywhere in Italian kitchens all around the country.

The good news is that now, you can enjoy it too knowing that your heart will be very happy. Thank you lycopene!

Ingredients

1,2 Kg of fresh San Marzano tomatoes
3 tbsp of extra virgin olive oil
8 fresh basil leaves
salt to taste

When you buy the tomatoes you should look for gorgeous ripe tomatoes, with an attractive deep red colour, that are still quite firm to the touch.

Method

Wash the tomatoes thoroughly, then dry them. Eliminate the green piece on the top and cut them in half.
Now squeeze both halves of each tomato in a bowl to make sure you get rid of all the seeds.

Put the tomatoes in a stainless steel pot and cook on low heat with the lid on until they become mushy and loose their shape. At this stage you can put the tomatoes in a vegetable mill and collect the sauce in a smaller pot.

Add the olive oil and the salt and cook the sauce over medium-high heat to reduce it (=get rid of the water) until it reaches the consistency you like.

Finally, turn off the heat and add the fresh basil leaves torn by hand. Your sauce is delicious, super healthy and..ready!

TIP: For extra flavour you can add onion and/or garlic when reducing the sauce.

Of course, consume it with a good dose of Leaves PastaMagic, for a complete, high protein and high fibre meal that will leave you energised, light and absolutely bloating free! :) Buon appetito!

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Leaves Penne with Garlic with Janet’s Just Delicious Arrabiata sauce http://www.leavespurefood.com/leaves-penne-with-garlic-with-just-delicious-sauce/ http://www.leavespurefood.com/leaves-penne-with-garlic-with-just-delicious-sauce/#comments Tue, 27 Sep 2016 10:36:37 +0000 http://www.leavespurefood.com/?p=1773 For the second episode in this series of SuperValu FoodAcademy recipes to celebrate World Pasta Day 2016, we take an Italian traditional recipe and we reinvent it with high-quality product created by Irish artisan producers. This time we will transform Mamma’s favourite “penne all’arrabiata” using the fantastic Janet’s Just Delicous Arrabiata sauce from their range […]

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Leaves Pasta Penne with Janet's Just Delicious Sauce

For the second episode in this series of SuperValu FoodAcademy recipes to celebrate World Pasta Day 2016, we take an Italian traditional recipe and we reinvent it with high-quality product created by Irish artisan producers.

This time we will transform Mamma’s favourite “penne all’arrabiata” using the fantastic Janet’s Just Delicous Arrabiata sauce from their range of sugar and salt free sauces, coupled with a few very Mediterranean ingredients.

Ingredients

1 pack of Leaves Penne with Garlic, 300g – Available nationwide in SuperValu Food Academy

1 jar of Janet’s Just Delicious Arrabiata sauce

1 tbsp of capers

1 bunch of fresh parsley

80gr of chopped black olives

300g frozen peas

Italian grated Parmigiano cheese to taste

Method

Briefly cook the frozen peas In boiling water with a pinch of salt. When ready (3 or 4 minutes) drain and set aside

Put a pot of salted water (3litre) on and add Leaves pasta when it boils.

In the meanwhile pour Janet Just Delicious sauce in a medium-sized pan over medium heat.

While the sauce is heating up, chop the capers, the olives and the fresh parsley and add these to the sauce once hot together with the peas. Cook for another minute while stirring and set aside.

After 5 minutes, Leaves PastaMagic is ready. Drain and gently add to the sauce.

Serve immediately and enjoy with a bit of Italian Parmigiano cheese or by itself.

Did you know?

Each portion of Leaves PastaMagic gives you more than 16g of protein and 3 times the fibre of regular pasta. It is free from wheat and eggs and it is easier to digest. Enjoy your dinner knowing that you will feel energized and wonderful afterwards: bye bye bloating and heaviness!

Leaves just launched an even better value 300g pack available exclusively in SuperValu for €3.99!
Don’t forget to celebrate World Pasta Day by supporting budding Irish brands and experience pasta in a new, delicious and healthy way. Bloating-free and absolutely no guilt, of course.

The post Leaves Penne with Garlic with Janet’s Just Delicious Arrabiata sauce appeared first on Leaves.

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