Tuesday, 1 March 2011

Amazing Doli extra virgin olive oil


"Sallie Rose left her home in North London and followed her adventurous heart to Greece. Arriving in the traditional mountain village of Doli, she purchased an exceptional plot of land overlooking the sea. As autumn approached she noticed the ancient trees scattered across the terraces, which were dripping with an abundance of fleshy black olives.


Walking along the old donkey path to the sea, she met a local shepherd tending to his flock of sheep. They formed an instant rapport and Takis offered to help her harvest her fruits. He arrived next day with his donkey and together they harvested 20 sacks of olives. The local Olive Oil Co-Operative converted them into pure Green Organic Extra Virgin Olive Oil.
This is the story of how Doli Oil began and still continues . . ." ( from http://www.organic-olive-oil.co.uk/index.php)

I met Sally Rose a few weeks ago and bought some of her Olive oil.
I found it so delicious that it made me want to tell you about it!

To read more about how it's produced visit http://www.organic-olive-oil.co.uk/index.php

This oil is so full of flavour that it's delicious on its own.
As I wanted to create a recipe using this beautiful oil, I decided the best way was actually not to use too many ingredients and not do much to it to really let the taste of the oil come out!
I sometimes think it's so delicious to really taste the produce as it is, transforming it as little as possible and not mixing it too much with many other ingredients.
This way you can really taste the "finesse" of the ingredient in its purest state... bliss!

Sallie told me that when she cooks a dish she likes to add a few drops of oil at the end of cooking. It brings out flavors and gives creamyness to the dish.

As for me, I had it simply with sliced avocado and a broccoli and alfalfa sprout salad, all sprinkled with pink peppercorns, sea salt and Doli olive oil. A treat!!

Sallie sells her delicious oil to some of the top restaurants in London, Arbutus with Anthony Demetre is one of them.
Of course you don't need to be a michelin star chef to enjoy and buy Doli Olive oil!
You can order Doli olive oil online at http://www.organic-olive-oil.co.uk/index.php.

Tuesday, 22 February 2011

A quick, healthy, beautiful and delicious salad




En Français au bas de la page!

This morning, my mom asked me to give her easy and quick salad recipes.

Not only easy but also nutritious and healthy.

I have been working on salad recipes for a while as i am preparing a little e-book, but i wanted her not to have to wait until it's finished to be able to start making healthier choices.

So i went to my kitchen, and to be honest, i did not have very many ingredients left in my fridge, so i whipped up a really easy and quick carrot salad.

What i think is a great help to get great meals done quickly is to always have a few ingredients in your cupboard that you can keep for a long time and from which you can pick and choose when you want.

For example i always have:

- Extra virgin olive oil
- Dijon or grainy Mustard
- Apple cider vinegar ( i also use balsamic a lot although it's not raw)
- dried herbs and spices
- sun dried tomatoes
- olives
- tahini
- sea weeds
- Pumpkin seeds
- sunflower seeds
- all sorts of nuts...



you could have much more but this is a good base, little by little you'll add your own to it.

So here is today's recipe, a carrot and baby spinach salad.

Carrot and baby spinach salad

serves 2

2 large carrots
3 handfuls of baby spinach leaves
1 handful of pumpkin seeds
1 handful of sunflower seeds

Dressing:

1 TBSP Grainy mustard
2 TBSP Balsamic vinegar (or apple cider vinegar if you want it completely raw)
3 to 4 TBSP extra virgin Olive oil
Salt and pepper

Peel the carrots. With a vegetable peeler or a julienne peeler, make ribbons, or thin "spaghetti like" strips with the carrots. Mix the carrots with the spinach leaves and the seeds.

To make the dressing put the mustard in a little bowl, add the vinegar and stir. Then slowly add the olive oil while stiring. Add salt and pepper to taste. Adjust the seasoning. At this point you can add some dried herbs or some chillis or anything you like in the dressing.

Just before serving, add the dressing to the salad and mix well.

Divide into 2 plates and enjoy!

Bon appétit!

En Français:


Ce matin, ma mère m’a demandé de lui donner des idées de recettes de salades simples. Non seulement simples mais aussi bonnes pour la santé, belles, délicieuses, et légères.

Tuesday, 15 February 2011

Recipe testing day and walnut and mushroom paté recipe


Muhroom, walnut, red cabbage
 En Français au bas de la page!

Last tuesday i had a big recipe testing day.

It's alsways very exciting to spend the day in my home kitchen to experiment with raw food.
Today i decided to make a LOT of food, instead of testing only one recipe, i thought it would be great to actually have a proper testing, and picture day. A day like that allows me to let my creativity come out, and ideas pop up all along the day as i make recipes up. 

Because i was going to end up with a lot of food and didn't think i should eat it all by myself, i invited my local friends to share it and to hear their feedbacks!

Some people asked me how i come up with ideas, and how i make up some recipes. Well really, i am not sure anyone can say that they ever completely invent a recipe. It's always a blend of influences from finding ideas in books, experience in kitchens, but also smells, colours in everyday life, and other past experiences.
Everyone has something to say and i believe everyone can create.

So let your imagination take you!
Here are a few pics of what i prepared, and i am giving you the recipe for the walnut and mushroom paté. You do not need a dehydrator to make it.




Raw eggplant curry

raw goji berrie and coconut macarons

Blueberry and cashew "cheesecake", raw.

Walnuts are best eaten very fresh as they go rancid very quickly. If you can get some fresh walnuts and crack them, that’s wonderful.


In the market look for the nuts that should feature bright brown color, compact, uniform in size and feel heavy in hand.Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they’re rancid. And if they’re rancid, you should throw them away. You can store your walnuts in the fridge I an airtight container. Wait to shell or chop walnuts until you’re ready to use them. The same applies for ground walnut meal; don’t grind walnuts until you’re ready to add the walnut meal to your recipe. This will help maintain great flavor.




Walnuts are a great source of Omega 3 fatty acids and are very poor in carbohydrate.
These nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates.
They have a high content of Vitamin E, a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen free radicals.
They also very are rich source of minerals like manganese, copper, potassium, calcium, iron, magnesium, zinc and selenium.



Walnut and mushroom pâté


2 cups/ 240g of walnuts, soaked in water overnight, drained
1 stick of celery
3 large Portobello mushrooms
6 sun dried tomatoes, soaked in water for about 20min and drained
1 lemon juice
2 TBSP olive oil
2 TBSP Tamari
Black pepper


Slice the mushrooms and marinate them in the mixture of olive oil, lemon and tamari. Set aside for about 3Omin.

In a food processor, mix the soaked and drained walnuts with the celery, the drained tomatoes and the marinated mushrooms. Blend and season to taste with black pepper, salt if needed and a dash of olive oil. Simply adjust to your own taste.
You can serve this pâté as a dip, or fill some chestnut mushrooms with it. Have fun!

It will keeps for about 3 days, in the fridge.


En français...


Mardi dernier fût une journée dédiée à essayer des recettes, plein de recettes !


C’est toujours très excitant de passer la journée dans ma cuisine à expérimenter avec la cuisine crûe. Il y a tellement de combinaisons possibles !

D’habitude j’essaye une ou deux recettes, plus, je ne peux pas tout manger seule…

Mais cette fois ci, je voulais vraiment faire de cette journée une journée un peu folle, avec plus d’une dizaine de recettes à écrire et goûter et beaucoup de photos à prendre !

Thursday, 20 January 2011

A wonderful Raw vitality class


Thank you to all the 17 students who came to listen to me and taste my recipes!

I was teaching today, a great raw class.

I have now been teaching at Divertimenti for a while, but i always taught traditionnal food.
I think it was the first Raw class Divertimenti was holding, and it was very exciting!



Here is what we made:

Almond milk
Green Smoothie
Pink and black peppercorn cashew cheese (served with crackers)
Earth and sea salad with Wakame and Hijiki, beetroots and carrots ( Really Vibrant colours!)
Nori rolls with sprouts, parnip and miso, marinated portobello mushrooms, beetroot....and a lot of different ideas
To finish, my favorite ... a strong raw chocolate ganache tart with a coconut and cacao nibs crust and raspberry coulis...


Nori rolls




 

Raw chocolate ganache tart



Cashew cheese


I think some people came to the class feeling a bit sceptical about Raw food... it made me very happy to see that they slowly changed their mind by the end of it!

As for the people who asked me when i am going to write a book, well, i have to say i am already thinking about it, it will be a small ebook, already a few recipes are written... It should come out in a few months.
I will keep you posted!

For now i'd better get back to work if i want you to see this ebook ever!

And please leave me any feedback about the class, and about the chocolates!

Sybille

Sunday, 16 January 2011

Stress & Yoga



The mechanism of Stress



What is stress?


Stress is not a new thing.
People have been experiencing stress since the beginning of humanity!
What we call stress is a chemical response to danger. The body registers a danger and turns on its “emergency” button to protect and defend itself. The body is then in “war mode”.


What happens to us when the war mode is activated?
Here is what happens to the body:
- The rhythm of the breath increases, the heart is pumping blood faster to create energy.


- The blood pressure then increases too


- the amount of glucose in the blood increases to create energy to be able to “fight” the problem


- the muscles are more stretched


- All the digestive enzymes decrease so digestion is very poor (as the whole body is focusing on the “fight” functions: heart, muscles. The other functions of the body sort of shut down. This is why it is best not to eat while stressed as the body is unable to absorb nutrients properly which will eventually result in even more stress)


- Cortisol is released and our lymphatic system swells to protect our organs from the poisons streaming in our body.


In “war mode” the body functions are focusing on “fighting”. The response to a “danger” means that the body focuses on maintaining vital functions (preserving the heart) and focuses on being ready to fight and being reactive. This is why some functions are momentarily stopped (such as digestion).


Stress is an amazing mechanism that is very useful and keeps us going. It helps us deal with emergencies and stimulates us to go forward and do new things.

When the danger is not a danger anymore, the body calms down and relaxes again. The mechanism of stress uses a lot of energy and when the “danger” situation is gone, it is very important that the body gets a rest to recover. If the body is healthy, it is able to turn off the stress button and activates the relax button automatically. However, if the body is ill, tired, or stress never stops, the war mode is on all the time and the body can’t turn it off any longer and this can lead to diseases.


Too much stress can leave the body depleted and lead to depression.

If the body never gets a chance to reactivate its “relax mode” functions, it can never recover and can never reactivate the other functions that were stopped during “war mode”. This is why too much stress (which can become chronic stress) can lead to poor digestion, exhaustion, insomnia, depression, anger…



What activates the “war mode” can be very varied.

Stress can be caused by environmental or mental assaults, poor diet, lack of sleep



What you eat is also a factor to consider. Some foods can stress the body by creating too much toxins to eliminate and tire the body out. This purely physical stress can lead to mental stress as the body is using so much energy to deal with the stress it has less energy to deal with other activities.
Coffee, tea, alcohol, sugar, meat are best to avoid or consumed in small quantities to prevent stress.



This is why a proper diet is so important if you want to optimise your energy and feel at your best. Try to incorporate at least 50% of raw fruit and vegetables in your diet and try to minimise (or even stop) your meat consumption (meat creates lactic acid in your muscles which stiffens them and takes a very long time to digest, which takes up a lot of energy). Most importantly, learn how to listen to your body and what it is asking for. Your body knows what it needs; just pay attention to it has to say!


A good starting point is to try and recognise when you feel stressed, and see if there are patterns. Try to listen to your breath, watch your digestion and see if your stress is caused by an external (work, relationships, and environment) or internal factor (health condition, diet, sleeping patterns…). Both causes (internal and external) can be inter- related. It is a good start if you can recognise when and why you feel stressed.


Yoga & stress



Yoga is not a miracle cure that can free a person from all stress, but it can help to minimize it.

When the muscles are not moving for a long time, a chemical called lactic acid accumulates and makes the muscles stiff. It creates a physical tension that can induce physical stress. The toxins which accumulate in the joints prevent free movement. The adjoining muscles also have minute spaces in which circulation stagnates. So yogic postures stretch the muscles and expand the joints. As a result circulation improves and toxins are drained away.



Yoga can help you become more aware of your body and of what it is saying, making you more able to recognise what it needs.


The series of movements (Asanas) we do are designed to unlock energy channels in the body and let the energy (Prana) flow again.

It is also reactivating the parasympathetic system, which is reactivating the “relax” mode process.

Sometimes stress becomes chronic. The body stops being able to reactivate that system by itself and is in constant War mode. This is dangerous as, as you have read above, it stops the body from functioning properly and can lead to all sorts of disease (cancer included).

Your yoga Asana and pranayama practice (the series of movements and breathing exercises) mechanically reactivates the parasympathetic nervous system. By simply and consciously reactivating that system, (sometimes it only takes to do a few sun salutations), you are able to stop that stress mode button and the functions to start working properly again.

On a more subtle level, the series of movements (Asanas) and breathing exercises (Pranayama) we do are designed to unlock energy channels in the body and let the energy (Prana) flow again.

So remember to breath fully ,

Namaste!

A lire en français dans quelques jours...

Sunday, 2 January 2011

Happy New Year!


I wish you all an exciting, healthy and inspiring new year!

The end of the year has been busy, and the beginning of 2011 already really exciting.

This year i am going to focus on:

- Yoga teaching and practicing
- Raw food classes
- Raw chocolate making
- Recipe writing for e-book and blog


I also want to take time to connect with nature as much as possible, go for long walks, practice yoga outside. 
I want to take time to read inspiring books.
 I want to live every moment 100%.

Happy inspiring year!


Sybille













Sunday, 19 December 2010

Chocolat



I love dark chocolate. I always have. I guess i always will.

In my past experience of pastry chef, i was working with traditional chocolate quite a bit.
However, i only discovered Raw chocolate about a year ago, and i liked the idea that it is meant to be so much better for you than "normal" chocolate. So i investigated, tried a lot of different brands, and actually, i never found anything as good as my French "normal" dark chocolate i have been so used to.

However i did not want to give up my quest...

So the best thing to do was to try to make it myself.

It took a few trials and errors, and a lot of tastings to finally find the perfect balance between bitterness and sweetness, to make the chocolates smooth but hard enough, and amazingly tasty.

After so many great feedbacks from my tasting crowd, i thought that maybe i could sell them.

So i am now starting to sell them, and it's exciting!

I already have a few orders for Christmas, so if you would like some, you can still order until Tuesday, simply drop me an email sybille@sybillepouzet.com. Visit my webpage for more info http://www.sybillepouzet.com/p/buy-my-chocolates.html

Those chocolates are healthy, they are sugar, dairy and gluten free. They are made of the purest and finest ingredients, mainly organic. Chocolate is full of minerals and in its purest form can be very beneficial to health.

Why raw?
The cacao powder that i use is packed full of nutrients as the cacao beans have not been roasted before being transformed into powder. The heat generally kills most of the vitamins and minerals. This is why this chocolate is so potent!

Their strong and intense dark chocolate taste is perfect to enjoy at any time of the day...