Sybille's Salad recipe e-book now for sale!

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:
http://livingfoodandyoga.blogspot.com/p/buy-my-recipe-e-book.html

A bientôt!

Sybille

Raw chocolate ganache tart, for Cath...

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

Crust

70g desiccated coconut
80g whole almonds
20g cacao nibs (optional)
80g raisins
1 tsp water

Filling

55g coconut butter, melted
75g raw cacao powder
180g Agave syrup or Sweet Freedom

Fresh raspberries/ cacao nibs/ coconut flakes to decorate – optional

Coulis

1 cups fresh or frozen Raspberries
¼ cup Agave syrup
Vanilla
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!!



EN FRANCAIS

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.

Farmer's market spring salad

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
Serves 2
2 carrots
1/8 white cabbage
½ raw beetroot
½ cos lettuce
½ bunch of fresh coriander
1 handfull of pumpkin seeds

Dressing:

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!

Enjoy!



EN FRANCAIS

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…

Coconut and goji Sweets

EN FRANCAIS AU BAS DE LA PAGE...

My parents are both sixty this year, twice as young as me!

With my brothers and sister, we decided to surprise them and celebrate their birthdays in Lyon, in their flat, and invited all their friends to surprise them.
It was a success, they did not expect it AT ALL.

So we had prepared all sorts of cakes and sweets.

These little coconut and goji berry macaroons were a big hit, and people kept asking me what the recipe was.
I promised I would give it to them, on my blog.

Here it is, a very easy, quick and healthy recipe for a little treat. It's raw, vegan, gluten and dairy free.

Goji berries

Coconut and goji macaroons

200g Shredded dried coconut
60g goji berries
130g Agave syrup / or honey/ or maple syrup
1 lime zest and juice

Process all the ingredients in a food processor for 2min.

Form little balls and flatten them with your hand.

If you have a dehydrator you can dehydrate them for about 5h at 115°F.The outside will be slightly crusty and the inside moist.

If you do not have a dehydrator, they are delicious simply kept in the fridge.

Enjoy!


EN FRANCAIS
Mes parents fêtent leurs 60 ans cette année, deux fois aussi jeune que moi!

Mes frères, ma sœur et moi avions décidé de leur faire un surprise et de célébrer leur anniversaire à Lyon, chez eux, et avions invités tous leur amis pour les surprendre.
Ce fût un grand succès, ils ne s’y attendaient pas du tout, mais alors pas du tout !
Pour l’occasion nous avions préparés toute sorte de gâteaux et petites choses sucrées.

Cookery demonstration for summer in London

Spring has sprung in London.

It feels so good to feel the heat of the sun again.

The parks are full, the energy is up, everything is awakening again. I love it.

So it's time to think about new ideas for summer diners!

I will be teaching a lovely Raw Vitality for Summer class at Divertimenti cookery school in London on the 23rd of June 2011.

Join us for this 2h demonstration of easy, delicious, beautiful, healthy and vibrant dishes for summer.

For more information follow the link to my website:

http://www.sybillepouzet.com/p/i-will-be-offering-raw-and-living-food.html

Hope to see you there!

EN FRANCAIS

Le printemps est arrivé à Londres!

Ah ça fait tellement de bien de sentir la chaleur du soleil sur la peau.

Les parcs sont remplis, les oiseaux chantent, l'énergie est remontée, tout semble revivre après l'hiver.

J'adore!

Curly Kale Chips

En Français au bas de la page!

I got some lovely organic curly kale from the organic stall on Broadway Market last saturday.
I love making kale salads but this time i wanted to experiment and make some chips in my dehydrator. 
Raw fooders very often know about them and usually they are a huge hit.

Kale is a fantastic source of iron, calcium, magnesium, vitamin C and vitamin A. 

To prepare your chips:

• Remove the hard stem of the kale and shred it in mouthful pieces. Place them in a bowl.
• Sprinkle with sea salt, add a dash of apple cider vinegar, some olive oil and massage the kale with your hands. The kale will wilt slightly.
• Place on the mesh screen of your dehydrator, dehydrate for about 5h at 115°F.
• Store in an airtight container.
• Yum!

EN FRANCAIS:


J’ai trouvé du chou Kale bio du Devon chez le marchand bio du marché de Broadway Market samedi dernier.


J’adore faire de grosses salades avec le choux kale mariné dans de l’huile d’olive, du citron, sel et poivre. Mais cette fois j’ai préféré expérimenter et j’ai fait des chips de choux kale au déshydrateur.

Chocolate macarons



Raw chocolate macarons

EN FRANCAIS AU BAS DE LA PAGE!

This is a recipe I have been wanting to post for a long time as it is one of my favourites and one of the first recipes I made with raw cacao.

Raw cacao means that it has not been heated above 40°C and therefore has kept all of its nutritional value whereas “normal” cacao has been produced by roasting the cacao bean.

Raw cacao is very potent and is full of minerals (a lot of magnesium) and vitamins. It’s a great antioxidant.

It is also a stimulant. I have recently experienced what happens if you eat too much of it: a great burst of energy but also a racing heart. So be wise, it is definitely a food too eat very moderately.


This recipe is adapted from the beautiful book “Raw food real world” from Sarma Melngailis and Matthew Kenney.
http://www.amazon.co.uk/Raw-Food-Real-World-Recipes/dp/0060793554/ref=sr_1_1?ie=UTF8&qid=1299349641&sr=8-1

If you don’t have a dehydrator, you can just put the macaroons in the fridge to set and eat them as they are. Also if you can’t find raw cacao powder, you can use normal cacao powder (Van Houten is good)


Raw chocolate macarons

3 cups / 270g shredded coconut
1 ½ Cups / 115g Raw cacao powder
1 Cup/ 250g Agave syrup
50g coconut butter, melted
1 tsp vanilla essence
A pinch of sea salt

Mix everything in a bowl, form little pyramid shapes and place on a teflex sheet if you dehydrate them. Dehydrate for about 12h at 115°F, or until crisp on the outside and chewy on the inside.

If you don’t dehydrate them, simply form pyramids or balls and place on a tray. Refrigerate until set.


Enjoy!

En français


Cela fait longtemps que je veux publier cette recette. C’est une de mes préférées et aussi une de mes premières recettes avec de la poudre de cacao crûe.

Contrairement au cacao « normal », le cacao crû n’a pas été chauffé au-delà de 40°C. La fève de cacao est généralement torréfiée avant d’être moulue tandis que pour fabriquer le cacao crû elle n’a pas subit de traitement de chaleur, ce qui lui permet de conserver toute sa valeur nutritive.