I’ll be back to talk about Dr. Maria Papavasileiou’s book, “Mangia Smart” (published by Mondadori).

Considered the most famous nutritionist on the web, through her facebook page Personalized Diet she has taught many people over the years to eat better.
Not only with a simpler, more natural and wholesome diet, but by learning to respect food.

This aubergine cream can be paired with rice crackers or gluten-free bread for a quick and healthy lunch that is indicated for those suffering from intestinal bloating.

Food is at the heart of Doctor Papavasileiou’s book. From spices to use in the kitchen to tips for cooking potatoes or legumes, taking the best from a nutritional point of view and excluding any digestive problems.

I recommend buying it, especially because it provides many useful tricks and many healthy recipes, especially if you want to try a vegetarian or vegan diet.
It is also a splendid gift at a very small price: Eat smart: The diet so greedy that you don’t want to transgress .

In the book there is an entire chapter that doctor Papavasileiou dedicates to the anti-bloating diet with specific recipes to combat intestinal swelling .

If we suffer from a swollen stomach, taking the best of what nature offers us at the table, and limiting the consumption of industrial and refined foods, is the best way to combat it. Among the many recipes that the doctor offers us, here is the one of the aubergine cream that I have chosen for you!

Aubergine cream with fennel seeds

Recipe by doctor Papavasileiou, taken from the book Mangia Smart . 

Fennel seeds are great for eliminating intestinal bloating and making vegetables more digestible. Really, try them, for example by making a decoction and drinking it lukewarm after meals. But also in this fantastic summer mousse!
Ingredients: 500 g of aubergines, 1 tomato, fennel seeds, extra virgin olive oil, 1 lemon, parsley, salt, pe pe

Cook the aubergines in the oven for 70 minutes. When they are ready, let them cool for 10 minutes, then scoop out the pulp with a spoon. Collect all the pulp in the blender together with the fennel seeds, the lemon juice, a drizzle of oil, the salt, the pepper and stir until a smooth cream is obtained. Serve the mousse decorated with fresh tomato cubes and a few parsley leaves. The mousse can be spread on crackers or gluten-free bread.