Mmm.. who would say no to chocolate?! Nobody! Because… well… it’s chocolate!!!
And ok, like everything good thing in life, quantity does not matter here… but quality does!
When cooking or eating chocolate, I use raw cacao or really dark chocolate (like 80% to 100% cacao).
This muffin is rich, soft and really sweet thanks to the sugar free apple sauce, which replaces butter or oil.
I tried to use as little flour as I could : Instead I blended some almonds and some oats to create a nutritious dough. I added a little bit of tapioca powder and baking soda for some extra fluffiness.

Let me know what YOU think!

50g of ground almonds
50g of ground oats (gluten free)
4 table spoons of tapioca flour
1 teaspoon of baking soda
25g of raw cacao powder (without sugar) / (you can use carob powder if you are sensitive to raw cacao)
40 to 50g of rapadura raw sugar or coconut sugar (I don’t like my cakes being too sweet, this is why I would put 40g of sugar instead of 50… YOUR call!).
180g of sugar free apple sauce
1 big pinch of good quality sea salt (I use French sea salt from Guerande or Himalayan salt)
1 teaspoon of vanilla powder (I love the one from Reunion Island)
1 big organic free range egg
Optional: Pieces of dark chocolate (I use chocolate with 98% cacao) + Keep some whole almonds on the side.

How to: 
1- Preheat the oven to 180°C / 350°F.
2- In a bowl, combine the ground almonds, the ground oats, the sifted tapioca flour, the cacao powder and the baking soda.
3- Add the sugar, the vanilla powder and the sea salt. Mix everything again.
4- And finally add the egg and the apple sauce. Combine everything together.
5- Pour your chocolate mixture into a non-stick muffin or cake tin .
6- Optional : You can “hide” a piece of dark chocolate and 1 whole almond in the middle of your muffin for some extra yumminess. The heart of the muffin will melt and crunch at the same time!
7- Bake it for 25 to 30 minutes.
8- Let it cool before savouring it!



Recipe : Cantaloupe, Fig and (vegan) Mozzarella Caprese Salad



What a scrumptious recipe for summer! Fresh, juicy and flavourful!

All you need are:
1 cantaloupe, halved and seeded

3 figs, quartered

1 cup of vegan mozzarella

¼ cup basil leaves, thinly sliced

¼ cup mint leaves, thinly sliced

3 tablespoons extra-virgin olive oil

1½ tablespoons honey

1 tablespoon white balsamic vinegar

Himalayan  salt and ground black pepper to taste


Cut the fruits and mozzarella into small pieces (or use a melon baller to scoop balls from the cantaloupe  – if you have a melon baller that is).

Throw everything into a bowl.

Add the basil and mint leaves, the salt and pepper, the balsamic, olive oil and honey dressing.


Recipe: How to eat more vegetables ?

How to eat more vegetables you ask?

Well… start eating them at every meal, I’ll say.

How is that even possible, you ask?

Let me show you how …


1 – For breakfast:

  • In a smoothie bowl: Mix together half a zucchini, some green leaves (collard, spinach, kale), one big banana, one pear or some berries, some green powder (wheatgrass, spirulina, etc) and rice or oat milk. Add extra crunchy toppings. And dig in! Here is another smoothie recipe made with beetroot.
  • In a creamy “puree”: Puree together one cooked purple sweet potato, one grated carrot, one banana, some raw cacao powder, cinnamon, vanilla bean, coconut milk and shredded coconut. Top your bowl with vegan chocolate, grated carrot, raisins and enjoy your filling breakfast!
  • In a fruit salad: Slice thinly one carrot, one banana, one apple, one orange. Add passion fruit, vanilla and activated almonds. Crunchy and yummy!
  • In a juice: But you know that already! Check this recipe! Or this blog. Or this carrot-turmeric juice.

2- For lunch or dinner:

  • In an interesting salad made with massaged kale, fennel, celery, apple, avocado, crunchy nuts with raisins and cranberries. Pour over the salad a lemon-tahini-honey mustard dressing.
  • In a “yogi bowl”: Quinoa, crudités (cucumber, tomato, bell pepper, celery), mint, parsley, coriander, pomegranate. Add an a baba ganoush (grilled eggplant mixed with tahini, lemon juice, garlic, sea salt, sumac, cinnamon, white pepper and cumin). Or you can have a look at this quinoa salad recipe.
  • In another yogi or buddha bowl (as they call it): Quinoa and brown rice pasta, homemade tomato sauce (fresh tomato, sundried tomato and basil), and green veggies (broccolis, zucchinis, spinach, etc).

3- For dessert!!!:

  • In an ice-cream: yep! You heard that right! You can buy a vegan ice cream and top it with shredded carrots, wheatgrass powder, raw cacao nibs and a green smoothie (made with zucchini, fennel leaves, coriander, banana and spirulina).
  • In a cake: Have you check this cake recipe made with juice pulp? Or this carrot brownie?
  • In a raw cake or a raw vegan “cheesecake”: More to come in the upcoming blogposts … 😉

Recipe: Upcycle your juice pulp



I love juicing but I hate wasting food. This is why I never ever throw away the pulp of my veggies and fruits. I turn it into crackers, throw it into soups or smoothies or… I … well bake it! Yep! You can hide your leftover juice pulp into a toothsome cake. Here is the recipe:



100g buckwheat or brown rice flour

100g oat flour

25g arrow-root powder or chestnut flour or coconut flour

12 tablespoons of carob (or cacao) powder

60 g of vegan chocolate chips

3 ripe bananas

1 apple

3 handfuls of raisins (or dates or dried abricots)

9 big tablespoons of your leftover juice pulp (mine was beetroot, carrot, fennel, ginger and orange)

4 tablespoons of maple syrup (OPTION – only if you have a real sweet tooth)

15 tablespoons of coconut milk

4 tablespoons of ground flaxseeds

3 tablespoons psyllium husk

3 teaspoons of spices (eg: cinnamon, cayenne pepper, ginger, clove, vanilla, etc)

2 pinches of sea salt


How to: 

1- Preheat your oven at 200°C.

2- Mix the leftover juice pulp, the fruits and raisins in a food processor.

3- In a bowl, mix together your spices, flours, carob or cacao powder, spices, flaxseeds and pysllium husk.

4- Pour in your coconut milk and then your fruit&veggie “puree”. Mix again.

5- Pour your dough in a non-sticking baking pan.

6- Bake it 35 to 40 minutes at 185°C.

7- Let your cake cool down before eating it.



Healthy yet yummy? Veggies and dessert? I’ve got you covered.

Here is a recipe of a vegan, gluten free and refined sugar free cake that is gooey and rich in chocolate flavour. You can have the best of both worlds: the benefits of the carrots (fibers, beta-carotene) and the satisfaction of eating a brownie.

You can have your cake and eat it too! Happy?



400 grams of carrots

60 grams of ground flaxseeds

40 grams of buckwheat flour

6 tablespoons of raw cacao powder

1/2 tablespoon  of powdered ginger

1 tablespoon of vanilla

1 tablespoon of cinnamon

1 pinch of sea salt

160 grams of dates (pitted)

1 tablespoon of maple syrup



1- Peel and cook the carrots until soft. Let them cool down.

2- Preheat the oven at 180°C.

3- In a food processor, mix the carrots with the dates and maple syrup.

4- Add the spices, the sea salt and the cacao powder and mix again.

5- In a bowl, you can mix together this carrot “puree” with the buckwheat flour and the flax seeds.

6- Let it sit for about 15 minutes.

7- In a nonstick baking pan, pour your chocolat-ey dough and bake it for about 35 to 40 minutes.

8- Let your brownie cool down before eating.


Health benefits:

Carrots have a high content of beta-carotene, which helps prevent oxidative damage in our body.

Cinnamon can help to reduce inflammation and help to lessen the rise in blood sugar after eating.

Ginger can help to relieve nausea or other digestion pains. It also has anti-inflammatory properties and helps to boost the immune system.

Dates are rich in fibers and help to have regular bowel movement.

Flaxseeds are a good source of omega 3 fatty acid.



Quinoa, pomegranate, veggies, mint

“The sun is shining, the weather is sweet… Lalala…”

What about a fresh and tangy kind of salad for a beautiful lunch break under the sun? (I love quinoa salads as I can get a huge batch ready during the weekend and eat it during the week at lunch time).

As always with me, this quinoa salad has been made intuitively. That’s to say, I don’t have the exact measurements… So just take this “recipe” as an inspiration for your own rainbow-style quinoa tabouleh!

For one person:

About 1 cup of quinoa that soaked overnight

1/2 a pomegranate

1/2 a red bell pepper

1/2 a yellow bell pepper

1 tomato

1/2 a cucumber

A big handful of fresh mint leaves

A handful of soaked raisins or cranberries

For the dressing: lemon juice + olive oil + Himalayan sea salt to taste

Easy peasy instructions:

  • Cook your overnight soaked quinoa according to the package guidelines.
  • Chop all your veggies in small squares and chop your mint.
  • Collect the seeds of the pomegranate.
  • Add all your veggies, mint, pomegranate and raisins to the quinoa (that has cooled down).
  • Add your lemon-olive oil dressing.
  • Stir and… Enjoy!

Voilà! Bon appétit!

PS: As always, try to buy organic and fresh products when possible.



I was craving something sweet when I came across the recipe of Vegan Banana Bread by Deliciously Ella. I twisted the recipe a little bit according to what I had in my fridge and kitchen closet, so here is my spicy version of this delicious treat.

Ingredients for a yummy and soft banana bread (for 5 people):

– 6 ripe bananas

– 2 cups of chestnut flour

– 1 cup of freshly ground almonds

– 1 cup of buckwheat flour

– 4 tablespoons of ground flaxseeds

– 1 tablespoon of psyllium husk

– 1 pinch of Himalayan salt

– 1/2 teaspoon of turmeric powder + 1/2 teaspoon of nutmeg powder + 1/2 teaspoon of coriander powder + 1 teaspoon of ginger powder + 2 teaspoons of cinnamon powder

– coconut oil for the cake pan

How to?

Pre-heat the oven at 160°C.

Then mix the ground almonds with the chestnut and buckwheat flours, the ground flaxseeds, the psyllium husk, the salt and the spices.

In a food processor, blend the bananas.

Add this puree to the “flour bowl” and mix all the ingredients together until you have a smooth yet sticky dough.

Oil a cake pan with the coconut oil and pour in the mixture.

Bake it for 1 hour.

Let the cake cool down and “dry” a little bit.


Options: You can sprinkle some coconut flakes or add some banana slices on top.

RECIPE: Got Milk? … Plantbased and dairy-free of course!

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For all the lactose intolerant out there or my vegan friends, here is a delicious recipe of a dairy-free and plant-based milk.

Only simple, whole natural ingredients are used:

– 2 cups of sunflower seeds,

– 2 cups of hazelnuts,

– 6 to 10 dried figs,

– 4 to 5 cups of filtered water,

– 1/2 teaspoon of vanilla powder,

– 1/2 teaspoon of cinnamon,

I eyeballed everything… so no exact measurements here… sorry.

1- The day before: Soak your seeds, nuts and figs in filtered water.

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2- The D-Day: Blend them.

3- Using a nut milk bag, strain the nut and seed puree.

4- Voilà! You’ve got yourself some fresh plant-based non-dairy milk.

5- Add some cinnamon and vanilla for some extra flavour.

6- Enjoy your vegan milk with your oatmeal, in a chai or in your smoothie!



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You’ve strained your precious plantbased milk already and now… what?

Now, well, you could turn this basic milk into a yummy superhealthy shake.

Below are 2 of my favorite on-the-go super shakes:


Green milk:

– one cup of plant based milk –recipe HERE

– 1 teaspoon of spirulina

– 1/2 teaspoon of turmeric

– 1 pinch of cayenne pepper

– 1 tablespoon of coconut sugar

Throw everything into a jar.

Shake it and you’ve got yourself a nice on-the-go green milk.


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Cacao and vanilla milk:

– 1 cup of plantbased milk

– 1 teaspoon of raw cacao powder

– 1 teaspoon of lucuma

– 1 teaspoon of maca powder

– 1 pinch of vanilla powder

– 1 tablespoon of coconut sugar

Throw everything into a jar.

Shake it and here is your chocolat-y milk!