


Le persone nate sotto il segno della Vergine sono molto altruiste, coscienziose, hanno un alto livello d’intelligenza, e un buon gusto artistico. Sono serie e attendibili, amano la precisione, e tendono ad essere alquanto analitici. Hanno un forte senso critico che, se non viene moderato, può essere frainteso.
Sono grandi lavoratori che portano a termine le proprie mansione con perfezionismo. Essendo un segno di Terra, ricercano sempre attività concrete che possono fare in maniera affidabile e precisa. Sono portati a scegliere professioni dove l’attenzione per i particolari, il rispetto per le regole, e l’onestà sono indispensabile, e l’attività medica gli si addice. Amministrano con intelligenza i soldi, che insieme alla grande dote di pazienza, fanno sì che sono ottimi artigiani e contabili.
La Vergine è un segno dove il cervello tende a prevalere sul cuore. I nati sotto questo segno tendono a nascondere i loro sentimenti, sembrando spesso insensibili, ma non è così. Nei rapporti di coppia preferiscono i fatti alle parole e affrontano i problemi con decisione. Sentono un forte senso di responsabilità, e raramente agiscono istintivamente. La loro natura alquanto analitica fa si che possono sembrare poco romantica, e tendono a vivere i rapporti sentimentali in modo cerebrale. Non sono particolarmente gelosi, ma se traditi diventano vendicativi!
Sono molto pratici, un tantino inquieti, razionali, a volte malinconici ma pieni di buonsenso. Sono ottimi amici e selezionano le loro amicizie perché per loro questo rapporto è sacro. Si fanno carico dei problemi e sono sempre pronti ad aiutare tutti. Tendono a soffrire di problemi di digestione, forse dovuto alla loro grande sensibilità. Devono bere sempre molta acqua e mangiare cose semplici e genuine. Prestano molta attenzione alla loro salute e seguono sani regimi alimentari, con aggiunta di integratori e vitamine.
La vergine ama il cibo… ma se deve prestare attenzione a ciò che mette nel piatto, come può non rinunciare al gusto? Con il piatto che oggi vi proponiamo: la pasta di farina di lenticchie! E’ da un po’ di tempo che si stanno diffondendo le paste di farine di legumi, ottime per i bambini, prive di glutine, e una valida alternativa anche per chi è intollerante E’ una pasta a tutti gli effetti, e si trova nei supermercati e negozi bio. Come per la pasta normale, il gusto e la consistenza cambiano in base alla marca. Noi abbiamo provato anche quella artigianale… notevolmente superiore… un po’ come succede fra la pasta commerciale e quella di Gragnano.
Abbiamo scoperto una azienda agricola in occasione della nostra visita all’evento Isola di Veg a Roma, di Maggio scorso. Ne siamo rimaste davvero entusiaste! 🙂
http://www.agribioilcerqueto.it/
Ingredienti:
Pasta di farina di lenticchie rosse
Cipolla
Pomodorini
Olio
Basilico
Sale e pepe
2 melanzane
Aglio
In una padella rosoliamo l’aglio in un pò d’olio, aggiungiamo le melanzane tagliate a cubetti, regoliamo di sale e facciamo cuocere. In un tegame rosoliamo una cipolla tritata con poco olio, e quando sarà imbiondita, aggiungiamo i pomodorini interi, mettiamo il sale, il pepe, il basilico e copriamo. In una pentola mettiamo l’ acqua, quando bolle aggiungiamo il sale e buttiamo la pasta. Terminata la cottura la scoliamo e la versiamo nel tegame con i pomodorini, giriamo e aggiungiamo le melanzane e altro basilico. Serviamo subito!
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People born under the Virgo star sign are very altruistic, meticulous, and highly intelligent, with a taste for art. They are dependable, trustworthy, and they love precision and analysis. They have an acute sense of judgement which, if not moderated, can be easily misunderstood.
They are really hard workers who carry out their duties in a timely manner with great precision. Being an Earth sign, they tend to look for activities that are concrete, that they can do while gratifying their innate sense of reliability and perfectionism. They often choose professions that require a careful attention for detail, respect for rules and regulations, and honesty so they are often found in the medical fields. Virgos are quite thrifty and know how to make good investments, so this, combined with their natural patience, makes them excellent artisans and accountant.
Virgo people tend to use their heads more than their hearts, they often hide their feelings and can seem insensitive to others, but it’s not so. In love relationships they prefer to show their love with actions instead of words and when there’s a problem they are ready to face it head on. Virgos are extremely responsible people and rarely act on instinct, their analytical nature makes them seem not very romantic as they tend to think too much when living a sentimental relationship. They aren’t the jealous types, but don’t betray them because they can be really vindictive!
Those born under the Virgo sign are very rational, practical people, a bit restless, at times gloomy, but always of sound judgement. They make great friends and they choose these wisely because to them friendship is sacred. They take on the problems of all those whom they care about and are always ready to help. They do things calmly, patiently and thoroughly. Many Virgos are afraid of illnesses and strive for cleanliness and hygiene in all aspects of life.
Virgos tend to have digestive problems, probably because they are extremely sensitive people. They need to drink a lot of water and stay hydrated, and choose simple and genuine foods. By nature, they pay careful attention to their health and consequently to what they eat and drink, besides taking appropriate supplements and vitamins.
Virgo people love good food… but if they have to be careful with what they put in their plates, how can they not give up eating yummy foods? Well, with the dish we suggest today, of course… lentil flour pasta! Pulse flour pasta is becoming more and more popular nowadays and they are a good alternative for those who are intolerant to wheat flour and great for children. It’s just like pasta and can be found in supermarkets and organic food shops. Just like normal pasta, the flavour and consistency changes according to the brand.
We’ve tried the homemade kind… noticeably better… a bit like the difference between an anonymous brand and a Gragnano brand pasta!!
We discovered this great pasta made in a wonderful farm, here’s the link, when we visited the event recently held here in Rome called Isola di Veg in May this year. 🙂
http://www.agribioilcerqueto.it/
Ingredients:
Red lentil flour pasta
Onion
Cherry tomatoes
Olive oil
Basil
Salt and pepper
2 aubergines/eggplants
Garlic
In a frying pan we simmer the garlic and the diced aubergines, we add salt. In a larger frying pan, we simmer the chopped onion with a bit of oil, and when it’s golden we add the tomatoes then add salt, pepper, basil and cover it. We boil the water for the pasta in a pot, and add salt and the pasta. When the pasta is cooked we drain it and add it to the pan with the tomatoes, stir, then add the aubergines and a bit more basil. Serve immediately!!!
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