Today we had a video shoot out in our house in the country. It was last-minute, they called up yesterday afternoon to see if the house was available and we said yes. Normally our cleaning lady goes there and looks after the house while people are there, making sure they don’t break anything etc, but since this was such last-minute, she wasn’t available so I went. It’s pretty strange and nerve-racking to see what they do to your house. They basically take all the furniture out of several rooms and redecorate them with the furniture they want to publish. This happens for design photos, but generally at any photo shoot they take some stuff out or at least rearrange. There are so many people in the house and if you are the owner lets just say its best you are not there, if you don’t want to have a heart attack… 😉
The video makers finished early and everyone was gone by 6 pm. they taped 5 different scenes with different actors. At the end I think it will come out to be a 2 minute long video to put on their website.
I made it back to Milan by 7 30ish and decided to make something with beets, another vegetable I’m totally in love with, how weird! 🙂

Ingredients (for 2 servings):
-1/2 cup quinoa
-2 medium beets
-1/4 cup pumpkin seeds (3 tbls)
-1/2 cup mixed sprouts (alfa alfa, onion, beet ..)
-extra virgin olive oil
-salt and pepper

Start by steaming your beets in plenty water or boiling them . Take the skin off once they are cooked, and save the cooking water, it should be deep red.
Then cook the quinoa using 1 cup of beet water. cover and let simmer until water has evaporated. Once the Quinoa is finished cooking, turn the heat off and keep the lid on for 5 minutes. Then fluff the quinoa with a fork, it should look pink ish from the colored water, yum.
In the meantime make the “Beet cream”: chop the beets into cubes and mix with the pumpkin seeds, some salt and pepper and 1 tbls olive oil. Blend to make the cream.
Serve with a “bed” of red quinoa, then the beet cream and on top some sprouts. Oh, and drizzle with some good extra virgin olive oil.