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My goal is to help people find balance with their unique body type through a nourishing diet & healthy lifestyle. By working with me you will discover the healing power of  food and herbs and how to intuitively eat according to your nature.

I offer bodywork sessions. I love working with people who are seeking to improve their health with massage as it has many benefits for our well being. The body holds our tensions, stress and deep-rooted emotions and if we ignore it, pain will arise to let us know that something is out of balance.

 I am here to facilitate the healing process.

 

Follow me through my journey and discover ways to nourish & heal your body, mind and soul. I blog about recipes, natural remedies and motherhood. I hope you will find this entertaining and educational and I hope we will continue this journey together.

 

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Mushroom Risotto (vegan, gluten free)

Updated: Mar 2, 2019


Risotto is one of my favorite dish!!

Oh wow….I can ‘t believe I am saying this! A few years ago, before starting my healing journey, I would have never said that. I would have chosen pasta or pizza as one of my top list foods. But today, I think risotto is one of the easiest but fanciest dish to make for me and the family. It is simple, creamy and delicious!

I don’t know if I told you guys before but I have recently become gluten free and with rice, you can’t go wrong.

I usually make risotto with any vegetables…asparagus, mushrooms, zucchini, peas, pumpkin….you name it! (The process is always the same. )

INGREDIENTS ( for 2 people):

  • 180 gr carnaroli o Arborio rice

  • 175 gr mushrooms

  • 750 ml vegetables broth

  • ¼ cup onion, diced

  • 3 tbsp olive oil

  • 1 tsp of garlic powder

  • A handful of parsley

  • Salt and pepper

  • 1 tbsp Vegan butter

  • 2 tbsp Nutritional yeast(optional)

PREPARATION

  1. Heat the olive oil in a large saute pan. Add the diced onion and garlic powder and cook on a medium-low heat until softened.

  2. Add the mushrooms and cook for a further minute.

  3. Stir in the risotto rice and immediately. Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.

  4. Once cooked, stir in the vegan butter and nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.

  5. Serve and enjoy!


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