Tuscans are known as mangiafagioli (‘bean-eaters)’) and this filling soup has a long history in rural Tuscany where big pots were cooked in farmers’ families so that this delicacy could be enjoyed for days on end by re-heating the soup prepared in advance.

You may want to include more cruciferous vegetables in your diet, both for their health benefits as well as their ability to grow fast in almost all places. I will add a recipe every Monday.

Cruciferous vegetables, like broccoli, are widely promoted as important part of a healthy diet and have been associated with reduced risk of heart disease and stroke, and are being studied for their potential role in cancer prevention.

Women belong in the kitchen, right? So on this International Women's Day I'm sharing a simple, healthy and plant-based recipe with you from India.

Here’s an easy, quick and healthy recipe for you! You can make this broth in less than 30 minutes, refrigerate it and have it on hand during your busy week. Combine it with vegetable leftovers, with rice, quinoa or chickpeas and enjoy a tasty, plant based, oil free soup packed with healthy ingredients.

Compared to a white potato, a taro root has three times the amount of fiber, and is also a rich source of potassium, iron, vitamin C, and vitamin A. Many reasons to try this tasty Rajasthani curry!

Rajasthani parathas (a flatbread native to the Indian subcontinent) are made with a blend of chickpea and wheat flour, and this version is spiced with curcuma, fenugreek and ajvan seeds.

On Zanzibar, an insular autonomous region of Tanzania, I met Zainabu, originally from Mozambique and now frying doughnuts in a road stall.

She fried many a day and taught me how to make them.

This is how the love women from a Moldovan village cooked Borscht, a beautifully coloured beetroot soup. Normally topped with cream and /or a boiled egg, a plant based version is easily adjusted.