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

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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.

Enjoy!

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Recipe: Upcycle your juice pulp

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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:

 

Ingredients:

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.

RECIPE: CARROT BROWNIES (VEGAN, GLUTEN-FREE, REFINED SUGAR FREE)

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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?

 

Ingredients:

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

 

Instructions:

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.

 

RECIPE: EAT-THE-RAINBOW QUINOA SALAD

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.

RECIPE: SPICY BANANA BREAD (VEGAN, GLUTEN AND REFINED SUGAR-FREE)

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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.

Enjoy!

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!

RECIPE: VEGAN SUPERMILKS

 

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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!

BEAUTY RECIPE: HONEY AND ALOE FACIAL MASK

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Natural beauty at its finest…

Ingredients:

1 teaspoon of organic honey (for its repairing and moisturizing virtues)

2 teaspoons of Aloe Vera gel (for its healing and soothing properties)

1/2 teaspoon of rose hip oil (for its rejuvenating and nourishing effects)

1 drop of lavender oil (calming for the nervous system)

1- Blend all the ingredients together.

2- Apply this mask to your skin.

3- Leave this beautifying potion for about 30 to 40 minutes (meanwhile… dance in your bathroom, read a good book, call your bestie, etc).

4- Wash it off with lukewarm water.

5- Leave the bathroom with a supple, glowing and rejuvenated skin!!

RECIPE: Go Bananas for Chocolate!

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Guys! Listen up! I have a toothsome recipe for you: some frozen choco-banana bites! Oh so yummy!

To make these delicious treats, you’ll need:

– 1 or 2 bananas (before freezing them, don’t forget to slice the fruits!)

– 12 squares of (100% cacao) chocolate bar (it’s tantamount to about 75 grams)

– 3 table spoons of oat milk

– 1 table spoon of coconut oil

– 1 teaspoon of coconut palm sugar

– 1 pinch of cayenne pepper

– 1 pinch of Himalayan salt

– 1 teaspoon of cinnamon

– 1 teaspoon of vanilla

– 1 teaspoon of maca

– 2 tablespoons of pop-quinoa

Easy as a pie a banana:

The night before, you can freeze your banana slices.

First, melt the 100% cacao bar with the oat milk, the coconut oil in a bain-marie (hot-water “bath”).

Add a tea spoon of water if the chocolate is not runny enough.

When everything has melted together, you can add the coconut sugar, the maca powder, all the spices and the pop-quinoa. Stir it quickly once again.

Dip the frozen banana slices into the chocolate sauce.

You can roll these slices in some more pop-quinoa / raw cacao nibs / coconut flakes / Himalayan salt.

Let these choco-banana bites sit into your freezer for 2 hours.

Enjoy!

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Health Benefits:

– Banana is a good source of vitamin B6, potassium (which may help you improve your brain activity when learning for instance), magnesium and manganese.

Raw cacao is said to protect the nervous system as it is high in resveratrol (a potent antioxidant), to help repair damages caused by free radicals (again thanks to those powerful antioxidants!), to reduce blood pressure and to energize your mood. Raw cacao is also a great source of minerals like magnesium (again: Good for the brain!), potassium, iron and zinc.

– Maca is a root from Peru that may help balance the hormones, boost mental clarity and help with endurance.

Cinnamon can help to curve hunger and balance blood sugar levels.

Cayenne pepper is regarded as a metabolic-booster: It could be used to burn fat.

HOW TO SURVIVE WINTER?

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Hello pumpkins! How are you dealing with the cold weather so far?

Around me, I can see (and hear) a lot of people getting sick. And as I don’t want to catch a cold, I work on strengthening my immune system to keep the mean viruses at bay!

Below are my tricks to transform my immune system into Super(healthy)woman… Try them and let me know if you feel rejuvenated.

1- First and foremost, I do my best to stay hydrated (drink baby drink!). To keep things interesting, I mix between herbal teas, cold-pressed juices (eg: green or pink) or thai soups.

2- Then, I’ll get my fill of vitamin C munching on tangerines, grapefruits, kiwis or red bell peppers! My body will stay alert. No virus will be able to weaken it then!

3- I often overindulge in leafy greens in winter as they are rich in fibers, minerals and vitamins… to keep everything going.  I love them in cold-pressed juices (I also love the Nubio brand in Paris), in smoothies and in salads!

4- When I really feel under the weather, I will take some good-quality zinc supplements (with my doctor’s approval of course! :p ). Otherwise, let’s enjoy some pumpkin seeds: yes dear! they are naturally rich in zinc. I enjoy them as my salad  or soup toppings. Yummy yum!

5- Ok… now.. something less glamorous: I will fill my plates with antibacterial garlic (not on a romantic dinner of course.. otherwise you take the risk of watching your date running away as soon as you open your mouth!) and anti-inflammatory turmeric.

6- To purify and clean my mouth and throat, I love the Ballot Flurin Propolis spray. In winter, it’s my best friend!

7- I also often do a cure of Echinacea drink to help my poor immune system fight against all the evil germs!

8- And, of course, I strive to keep practising yoga so that my body remain fit and my mind stay sound and happy! To me, Yoga is necessary to get health on track!