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VEGETARIAN MOUSSAKA

VEGETARIAN MOUSSAKA

INGREDIENTS - 

2 large eggplants 

3 large potatoes

2 zucchinis

Handful of mushrooms

1 brown onion, diced

1 leek, diced 

2 garlic cloves

2 cans chickpeas

2 cans brown lentils

1 bottle pasata 

Ricotta 500g

Parmesan 

Milk 

White flour

2 tbsp. Butter

 

 

METHOD - 

  1. Thinly slice eggplants, potatoes, zucchini and set aside
     
  2. Fry onion, leek and garlic and mushrooms
     
  3. Stir in pasata, chickpeas and lentils - set aside
     
  4. Layer eggplant onto the bottom of the dish
     
  5. Add a thin layer of sauce on top and sprinkle ricotta evenly
     
  6. Continue alternating with vegetables and sauce until you reach the top
     
  7. White sauce - in a seperate pot, add butter, slowly add flour, continue stirring until a dough-like mixture is formed. Slowly add milk until you have a smooth, white sauce
     
  8. Pour on top, add parmesan, salt and pepper
     
  9. Oven bake for 30-40 minutes
ALLA SCALINI'S EGGPLANT PARMIGIANA

ALLA SCALINI'S EGGPLANT PARMIGIANA

QUINOA SUSHI

QUINOA SUSHI