I am so excited to announce that my salad recipe e-book is now ready and you can buy it here on this blog!
It has been a wonderful experience to write it, taste all the recipes, sometimes many times, and take pictures.
16 mouth watering, easy and healthy recipes, just for you!
I have to admit it was ready a long time ago but i was struggling with technical matters and wanted everything to work properly before putting it online. It has taken perseverance to understand how to use paypal tools and web stuff but i can now say that i have become a bit of an expert (or just about...). Anyway it is now ready and i am already thinking about the next one and also about translating this one in French!
I wanted to create a little e-book with really easy recipe for everyone to enjoy and that don't ask for too many tools or "hard to find" ingredients. It is always a bonus if you can also make your food look great so i had fun plating and photo shooting them.
I hope you will enjoy it too and bon appetit!
To buy it just go to that page:
Saturday, 14 May 2011
|Raw Chocolate ganache tart|
EN FRANCAIS AU BAS DE LA PAGE, COMME D'HAB'!
A few weeks ago I was invited to my friend Cath’s raw potluck.
Cath is also a yoga teacher and a great raw food teacher, she hosts workshops in her house.
There are never more than 8 people and it lasts the whole day. You get to taste everything, and everything is really tasty, yet easy to prepare. At the end of the day, you go home full but energised and inspired! For more details go to http://cathparker.wordpress.com/workshops.
She had invited me and a few friends to share our passion for raw food and also to get inspired by each other’s creations.
We were a small group but had loads of food and especially loads of raw chocolate. We ended the day buzzing!
All the food was delicious and inspiring.
Cath had made her delicious raw crackers, some raw zucchini spaghetti, delicious raw brownies and an amazing salad dressing with hemp (can I have the recipe please??).
|Buckwheat and red fruit biscuits|
|Cath's raw brownies|
Her friend Liz had brought some of her incredible raw chocolates. Liz hosts raw chocolate workshops, I haven’t attended yet but the chocs she made were so good that I’m sure the workshops are wonderful (http://www.sweetsensations.uk.com/) .
We also had loads of salads and raw ice cream.
I had brought my raw chocolate ganache tart which was one of my last workshop’s recipe. It is always a big success for dark chocolate lovers.
So because it is so delicious, it feels like it needs to shared with the world, here is the recipe for you! It is delicious with a raspberry coulis so I also gave you the recipe for it. Try it and let me know how it goes!
Raw chocolate ganache tart
For a 20cm loose base round tin
Serves about 12
70g desiccated coconut
80g whole almonds
20g cacao nibs (optional)
1 tsp water
55g coconut butter, melted
75g raw cacao powder
180g Agave syrup or Sweet Freedom
Fresh raspberries/ cacao nibs/ coconut flakes to decorate – optional
1 cups fresh or frozen Raspberries
¼ cup Agave syrup
Put the coconut butter to melt slowly in a bain-marie, making sure it does not heat above 40°c (a little more than body temperature).
Meanwhile, prepare the crust: put all the ingredients in a food processor apart from the water. Stop the machine and check if the mixture sticks, if it does not, add a bit of cold water and mix again. Press on the bottom of the tin and place in the fridge to set.
Prepare the filling: once the coconut butter is melted, slowly add the cacao powder with a whisk. Keep warm to prevent the mixture to harden. Very slowly add the agave or other syrup while stirring. Poor over the crust. You can then add a few cacao nibs, coconut flakes or anything you like to decorate. Place in the fridge to let it set.
For the coulis, simply blend all the ingredients together. You can add more or less sweetener according to your taste.
To serve, take the tart out of the tin, cut small portions as it is quite rich and very potent! Serve the coulis on the side or drizzled on top. Take a picture and send it to me!!
Il y a quelques semaines, j’étais invité chez une amie Cath pour un repas partage cru (chacun apporte un plat).
Cath est aussi professeur de yoga et donne des cours de cuisine crûe. Elle organise des cours chez elle, il n’y a jamais plus de 8 personnes et c’est pour toute la journée.
Monday, 2 May 2011
The past few weeks have been very exciting. I have been to a fantastic Yoga week end workshop held by Jason Crandell (http://www.jasonyoga.com/). The weather was fantastic here in London, it was even warmer than in California where he came from, he could not believe it!
His very precise and deep way of teaching has been truly inspiring.
I have also been teaching quite a bit, it’s great to be able to share a bit of the beauty of yoga... I think it’s also important to remember to be a student as well as a teacher, you always learn so much from your students too. I am very grateful to them.
Yoga is a journey, and I feel like I’ll never finish learning about it. But what’s important is to appreciate the trip!
I’ve also been busy preparing my vegetarian and raw food cookery classes in June (http://www.sybillepouzet.com/p/i-will-be-offering-raw-and-living-food.html) and trying recipes and preparing the new classes for autumn winter.
Spring has definitely arrived in London and with it, loads of beautiful fresh vegetables.
I love going to the Farmers market near London Fields and just buy whatever I think looks good and inspiring. That’s how I often come up with ideas. Coming home, I unload my bag and see what I can combine to make a great dish!
Today I got some carrots, radishes, beetroots, white cabbage, cos lettuce and a whole bunch of fragrant coriander. Everything to make a wonderful colourful and crispy spring salad.
So here we are, just for you, the recipe:
Farmers market spring salad
1/8 white cabbage
½ raw beetroot
½ cos lettuce
½ bunch of fresh coriander
1 handfull of pumpkin seeds
Juice of ½ lemon
1 tsp tamari sauce
½ tsp Chilli flakes
2 Tbsp olive oil
Peel and grate the carrots and the beetroot. Put in a salad bowl.
Shred the white cabbage thinly and mix it to the carrots and beets.
Shred the cos lettuce and add to the salad.
Prepare the dressing: mix all the ingredients together.
Pour the dressing on the salad, mix well.
Chop the coriander and mix it in with the salad.
Sprinkle the pumpkin seeds on top and serve!
Les dernières semaines ont été bien remplies.
J’ai eu la chance d’assister à un week-end atelier de Yoga avec Jason Crandell qui venait de Californie. Il faisait un temps extraordinaire ici à Londres, plus chaud que chez lui, il n’en revenait pas !
Sa façon d’enseigner, précise et profonde m’a beaucoup inspiré et j’ai énormément appris.
J’ai aussi été bien occupée à donner des cours de yoga, à chaque fois c’est formidable de pouvoir partager un peu de la beauté du yoga…