TIPS FOR A HEALTHIER LIFESTYLE

• Take a holistic approach to life and don't just focus on the food, but most importantly, choose the right food.

• Start with the right fat for your diet. Extra virgin olive oil is considered the healthiest of all vegetable oils. A few teaspoons are enough as a daily dose.

• Always keep some of the “superfood” in your fridge. Freshly cooked legumes (never canned), seasonal leafy or cruciferous vegetables, sweet potatoes, and fruit.

• Simple carbohydrates must come from high quality grains and avoid white flour products. Stay away from packaged breads on supermarket shelves (whether you read the misleading words "natural, whole grain, or sourdough," there are no government regulations to use those marketing-oriented words).

• Bring color to your plate. Fill your plate with as many colors as possible. Our brain generally associates something positive or negative with different colors.

• Eat healthy, seasonal foods. WFPB (Whole Food, Plant-Based Diet) is also a diet worth checking out.

• Cook at home and have dinner with loved ones as often as possible. Remember, only those you love have the patience and passion to buy, cook, and serve the healthiest foods.

• Keep your gut flora healthy with fermented foods and/or drinks like kombucha or kefir, pro- and prebiotic foods like cultured yogurt. This not only helps with weight loss, but thanks to many positive mechanisms, it also ensures a better mood and more positive thinking that affects body and soul.

• Go for walks as if in nature, even better. Stay connected with nature, breathe fresh clean air, think, observe and be curious. This will help you get distracted from any negative thoughts you may have. Walking and “eating colors” will help you stay strong and positive.

4 servings

INGREDIENTS

320 g of orecchiette from high quality semolina 2 lb of broccoli rape

2 anchovies

100 g of breadcrumbs

METHOD

Begin by washing the broccoli rape and remove the blossoms and some of the leaves and discard the stalks. Bring a medium-large pot of water to a boil, add 1 tablespoon of coarse salt and cook the orecchiette (you can use shop-bought, if preferred).

Meanwhile, gently fry the garlic and chili with the anchovies in a little of the olive oil until they have softened a little and the anchovies have dissolved. About 4 minutes before the pasta is ready, add the broccoli rabe to the pasta pan to let it cook together. Drain, then add the pasta and broccoli to the anchovy pan and toss to coat the pasta evenly. Serve hot with an extra drizzle of olive oil and toasted breadcrumbs.