Life is about balance so if there is anything wrong with your life right now, just try to compensate with a bit of the opposite. I do this when I cook as well, I call it the Ying and Yang of cooking and it was invented thousands of years ago by the Chinese. If, for example, your food is a little too spicy (fire) then add something cooling such as cucumber (water) which will extinguish the fire caused by spicy food. Food must be balanced but you also have to follow your feelings and intuition as well. What does it mean? It means that if you feel like having just a salad then have a salad. Or if you feel like having some healthy peanut butter then eat it without any guilt. Your body knows best – of course that doesn’t mean that you have to exaggerate with your portions: when you are no longer hungry, stop eating. That’s it! You don’t need to go to a nutritionist to teach you how to nourish yourself, learn by direct experience. Only you know how you feel!

Learn to listen to your body

Ingredients :

gr. 100 of the best unbleached wheat flour possibly organic (whole wheat is good too)

gr 50 yellow or orange lentils

sea salt

1 eggplant

1 red onion

2 cloves of garlic

1-2 hot chili peppers (optional)

cooking oil (the best you can find)

fresh coriander

2 cucumbers (small)

3 juicy red tomatoes

Natural Soy Sauce (optional)

crushed peanuts (optional)


  • Fill a big pot with water put a full spoon of salt, cover it with a lid and bring to boil.
  • Put the flour in a big round bowl, add a pinch of salt and a little bit of water. Mix everything with a fork until you can start working the dough with your own hands. Add a little organic oil to make the dough smoother.
  • After a few minutes, when you can see that the dough consistency is homogeneous, add a little bit of flour on top of it and put it aside.
  • Prepare enough space on a surface to lay the dough; the final result will be a big rectangular shape so make sure you cover the surface with little pinches of flour to make sure the dough doesn’t stick to the surface.
  • Make a a ball with the dough and start pressing it down until it gets flat. Give it a rectangular shape.
  • Now, put some flour around your rolling pin (you can use a clean and dry bottle if you don’t have one) and flatten the dough until it becomes thin but not transparent. Do it in a way that you get a long rectangularly shaped dough.
  • Sprinkle the surface of the dough with some wheat and smooth it with your hand.
  • Take a knife and start cutting along the edge of the the though, it doesn’t matter is the fettuccine are not exactly the same but make sure you put them on a plate a bit separate from each other so they don’t stick.
  • When you are done, gently placed them inside the pot with the boiling water (medium heat).
  • Stir gently with a fork and when the tagliatelle rise to the surface it means they are ready. If you are not sure, take one and taste it.
  • If ready put them in a strainer and then place them in the pan with the veggie sauce.


  • Cut the eggplant in small cubes of about the same size
  • Clean the garlic and smash it with the flat part of a knife
  • Cut the chili in very small pieces
  • Rinse the lentils in a bowl of water and let them soak for five minutes
  • Put a little oil in a no stick pan
  • Add the garlic, the chilly and the eggplant
  • Set the fire to low and stir often with a wooden spoon
  • When the garlic starts changing color, add the lentils with the water as well. The water should be enough to cook the lentils but the final result should not be soupy but rather creamy. Add a pinch of salt, cover with a lid and let it cook at medium low temperature
  • Check it often to make sure the lentils are not getting burned, if necessary add a bit more water. Do this step all the way until completely cooked. The lentils have to be soft and creamy.
  • In the meantime, slice the tomatoes and the cucumbers and place them in a dish
  • Peel the red onion and slice it very thin then add it to the tomatoes and cucumbers

cucumber and tomatoes

  • Fill a big pot with water and put a spoonful of sea salt, cover it with a lid and bring it to boil at medium heat
  • Chop up the coriander and put it aside in a small dish
  • Only put the tagliatelle in hot water when the sauce is ready, if it’s not, turn the heat down to very low.
  • The sauce is ready when the consistency is very creamy, you can taste it at this stage, if necessary add a pinch of salt. Turn off the heat when the sauce is done.
  • Now, put the tagliatelle in hot water and turn the heat back to medium. You have to be fast to put them individually in the water not to break them but quickly enough to make sure their cooking time is even.
  • Once the tagliatelle rise to the surface, drain them – don’t wait too long or they will get sticky – and add them to the sauce in the pan.
  • Gently mix them with a fork and a spoon and place them in a large bowl


  • Add the tomatoes and the cucumbers and stir slightly and gently
  • Last, add some coriander
  • Put the soy sauce and the crushed peanuts on the table so that people can help themselves


Buon Appetito!


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