Am I an expert in cooking? Perhaps. Simply I like to say that I love to cook, cook well and I have done it for decades, but I have not come to perfection yet. I don’t have a sweet tooth for instance and sweets don’t come as good as I would like. The other thing I don’t do well is lifeless food, meaning diet food.
This past weekend I played around with juices. I produced very good fruit juices with fruit from the trees in my garden mixed with store-bought fruit and I did spectacular things. In fact I make colorful juices every weekend for my mornings delight.
Yesterday, I wanted to try a new thing: vegetable juices and I goofed. I used too much of purple and dark green vegetables with the result of a non appetizing and very dark juice. The taste is OK, very earthy and I can vouch is very healthy, but my eyes can bare to look at something this dark. “We eat with our eyes first” I know is a cliché, but it’s really true.
I used the following ingredients, all in the raw state:
½ red cabbage
½ bunch of celery stalks
2 bunches of broccoli
1 bunch of collard
salt to taste
I would have liked to obtain a colorful veggie juice and I should have used more of red, yellow, orange veggies than green or purple veggies.
Cooking is like painting, it’s all about balancing flavors, aromas and colors.
The difference is that a bad painting rarely can be remade into a new image. This time I goofed and made a bad painting with my veggie juice, but it is recyclable into a new food. I will use a few spoons into minestrone, beans soups and chicken broth. It will be delicious and so healthy. Nothing in my kitchen goes to waste. Ciao,
Copyright © 2013 Valentina Cirasola, All Rights Reserved
Valentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Most often she designs kitchens and wine grottos; outdoor kitchens and outdoor rooms; great rooms and entertainment rooms. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being. Finally she wrote two books on Italian regional cuisine and one book on color theory. Get your copy of Valentina’s books on