Only Recipes, by Alessandra Zecchini ©

So yummy: Kiwi, baby spinach leaves and frozen mixed berries, plus some coconut water. Photos and Recipes by Alessandra Zecchini  ©

One of my favourite dishes from my village in Italy, borlenghi or berleghi. A bit like a savoury crepe, made with a simple batter, just flour, a pinch of salt and enough water to thin it down to a glue consistency (in fact the batter is called  colla , i.e. glue!). Then it is cooked between two very hot and greased flat iron plates called  cotte  and turned several times until cooked (still flexible and soft but a little crispy on the borders). For the dressing traditionally lard is used, but since I don't eat meat I use salted butter mixed with finely chopped fresh rosemary and garlic. Then add parmigiano reggiano and fold. Eat immediately, and patiently wait for another one!  Photos and Recipes by Alessandra Zecchini ©

Time for vitamin C! This smoothie is just kiwi, banana and coconut water, a real meal in a glass! Photos and Recipes by Alessandra Zecchini  ©

This vegan bacon recipe can be life-changing for those former bacon lovers and for new vegans. This is the best recipe so far, considering also that it looks like the real thing in quite a spooky way (with those white stripes and all), and requires just a few easy to find ingredients. The first 'secret' ingredient (and this is my first very own input) is sun-dried (or semi dried) tomatoes, which I soaked in a little hot water for 5 minutes. Then I added a tsp of smoked paprika, 1 tbsp of Japanese soy sauce, 2 tbsp of extra virgin olive oil, half tsp of salt and a little aquafaba (water from a can of chickpeas). I blended everything into a paste (using the nutribullet). The resulting paste should have the consistency of a spread, so add more aquafaba if it is too thick. Don't make it runny. Now for the second main ingredient (and here I got the idea from my friend Lucia who has a vegan bacon recipe  here) : rice paper. I found this to be such a cool idea, plus it