Quinoa and summer vegetable Salad

Quinoa and summer veg. salad

A quick idea for your summer lunches, this salad is very easy, deliciously healthy and yummy!

There is no exact recipe for this one as I always improvise around it and want to invite you to do the same. Use any of your favorite summer vegetables, some quinoa, loads of fresh herbs and a simple dressing made with lemon juice, olive oil, salt and pepper.

Here are the ingredients I have been using for this one:

- Quinoa, cooked

- Avocado, diced,

- Red and yellow peppers, diced and roasted in the oven

- Asparagus, cut in 3 and roasted in the oven

- Flat leave parsley

- Chervil

For the dressing:

- lemon juice

- Olive oil

-Salt and pepper

Et voila !

Bon appetit and Happy healthy summer!!

Carob fudgy-truffly- yummy

EN FRANÇAIS AU BAS DE LA PAGE!!

A week ago I gave up chocolate, for 2 weeks I said. Yes I did. Me. Chocolate addict and lover. Yes. Me.
Why? Well unfortunately it looks like chocolate is giving me a blocked nose, possibly headaches and if it's raw it's even worse... Yes I know it's supposed to be good for you, especially in its raw form. However, for some extra- sensitive people it does not agree with them and the theobromine (stimulant) contained in it is not always ideal for some. Anyway I let you do your own scientific research and tests, and to be honest if you don't have any bad effects, then if I were you I would not give up!!

The experience has  been rather enjoyable, more than I would have thought actually. It made me aware of how I had been getting used to reach for a piece of chocolate anytime I felt a bit bored or when I did not feel fulfilled... It had also become a bit of a habit and breaking it has meant it liberated some energy for other things.

Also giving it up hasn't meant not enjoying a little sweet thing from time to time and it has inspired me to create more raw sweets ( and maybe even a new e-book??). So I have rediscovered carob and love it!

Here is an ultra quick-ultra easy recipe for some carboy-fudgy-truffly yummies.

For about 10 squares/ balls

- 1/2 cup dried shredded coconut
- 1/2 cup carob powder
- 1/4 cup agave syrup
- 1 TBSP melted coconut butter

Put all the ingredients together in a bowl and mix well until it comes together.
Either form little balls or press the mixture into a small tray, about 5mm deep and keep in the fridge. When cold and set cut squares.

Yummy...

EN FRANÇAIS ICI:

Il y a une semaine, j'ai abandonne ma petite habitude de manger du chocolat... pour 2 semaines, histoire de faire une expérience. Oui je l'ai fait. Moi. Addict et amoureuse du Chocolat. Oui. Moi. Pour 2 semaines... 

Quinoa Muesli- A gluten free breakfast

A bit of Yoga on a saturday morning...

I have been enjoying a lot practicing in my living room recently. Meghan Currie  has been a great inspiration as to letting go and have fun with your own practice. I sometimes like to take it a bit as a dance, following my breath and just letting my body move how it wants to. The creative aspect of it always feeds me deeply, in the same way as creating a wonderful recipe from ingredients you (seemingly) randomly put together...

Raw Lasagna

Sorry for the lack of blogs recently, I've been busy setting up my local Yoga classes, teaching, and living! I invite you to "like" my page on Facebook though as I often post quick ideas and pictures that don't appear on this blog. You'll get all the updates of the events coming up too, to see the page click HERE.


As promised, here is the recipe of the Raw Lasagna that was a big success in my last Raw Gourmet class in London. Don't be put off by the "Rawness" of the recipe, it's absolutely delicious, and will make you feel energised and nourished. Of course it is not the same as a cooked version, it does not intend to be, but just try it... and let me know what you think!


This recipe is packed full of nutrients, vitamins, and deliciousness... Serve it with a big green salad and it makes a great dish for warmer days. I can't wait for you to try it!


Bon Appétit!


Lasagna

serves 4

3 large courgettes

2 Avocados

Pine nut “cheese”

Pesto

Tomato sauce

Pumpkin seeds

Alfalfa or any other sprouts to decorate

Green leafy salad to serve with the lasagna

For the “Cheese”

2 cups pine nuts- soaked in water for at least 2h

Juice of 1 lemon

2 Tbsp Olive oil

Salt and Black pepper

(1 Tbsp nutritional yeast optional)

Drain the pine nuts. Place them in a food processor with all the other ingredients. Mix well until it forms a paste. Taste and adjust the seasoning. 

For the Pesto

2 bunches of basil

juice of 1 lemon

3/4 cup (70g) pumpkin seeds

1/2 cup (80g) olive oil

Salt and Black pepper

Put the basil leaves in a food processor, add the lemon juice and the pumpkin seeds. Pulse and then slowly add the olive oil while blending. Adjust the seasoning with salt and pepper.

For the tomato sauce

115g sun dried tomatoes (soaked or in oil- drained)

 4 fresh tomatoes

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 clove of garlic ( optional)

Make sure to drain the dried tomatoes well. Place them in the food processor with the garlic if using and blend. Once they form a sort of paste (it’s fine if there are still some chunks), add the fresh tomatoes roughly chopped, the herbs and some black pepper. Usually the sun dried tomatoes are very salty so you should not need to add any more salt but taste and adjust.

To Assemble:

Slice the courgettes lengthways with a mandoline, or a vegetable peeler. 

Take a rectangular dish and place some courgette slices at the bottom. Sprinkle with sea salt and black pepper, add a layer of tomato sauce, some “cheese”, some pesto and some sliced avocado. Top with another layer of courgettes and repeat until you don’t have any more ingredients, or until the lasagna becomes too high!! 

On the last layer of lasagna, you can spread some pesto and then sprinkle some pumpkin seeds on top, add some sprouts, or decorate however you like, have fun!

Reserve in the fridge, cut gently into squares, and serve with a nice green salad.

Easy Red Lentil Dahl

This recipe came from a need to eat more protein, and also something filling and grounding. In the winter, I often need to add some grounding cooked food to my salads to feel nourished and warm. This recipe works perfectly for me, and has become a classic at home!

It is quick, cheap, and very healthy. Red lentils are rich in protein and fibber.

Here i give you the basic recipe, feel free to replace carrots by butternut squash, or parsnips, or even courgettes. It's also lovely to add some baby spinach just when you've finished cooking it. The spinach will wilt and cook just with the heat of the lentils. 

Bon appétit!

Cette recette vient d'un besoin de manger plus de protéines, mais aussi quelque chose de consistant. En hiver, je ressent souvent le besoin d'ajouter des plats cuisines a mes salades habituelles, quelque chose très nourrissant et chaud. Cette recette marche très bien pour moi, et est devenu un classic a la maison!

C'est facile, rapide et économique. Les lentilles roses sont riches en protéines et en fibres, elles sont un grand allie santé! Voila la recette basique, a vous de vous amuser a remplacer les carottes par de la courge butternut, des courgettes, ou du panais. Il est aussi délicieux d'ajouter des pousses d'épinard a la fin de la cuisson. Bon appétit!

Easy Red Lentil Dahl

1 TBSP Cumin seeds

1 TBSP Fennel seeds

1 TBSP Black mustard seeds

1 TBSP ground Turmeric

2 TBSP olive oil

1 + 1/2 Cup (about 280g) Red lentils

2 Carrots, grated

3/4 L Water

Salt & Pepper

Fry all the spices except from the turmeric in a saucepan with the olive oil.

Add the lentils and the grated carrots. Mix well.

Add the water and turmeric.

Cook for about 15min on medium/low heat, stirring regularly.

Season with salt and pepper.

Enjoy!

Dahl de lentilles roses rapide

1 CS graines de cumin

1 CS graines de fenouil

1 CS graines de moutarde noires

1 CS turmeric en poudre

2 CS huile d'olive

280g lentilles roses

2 carottes, rapees

3/4 L d'eau

Sel et Poivre

Faites revenir toutes les épices sauf le turmeric dans l'huile d'olive dans une casserole.

Ajouter les lentilles et les carottes rapees. Bien mélanger.

Ajouter l'eau et le turmeric.

Faites cuire pendant environ 15min a feu doux, en mélangeant souvent.

Assaisonez a votre gout de sel et poivre.

Bon appétit!

Time for dates

Here is to all of you who like something sweet, easy to make, and deliciously healthy!
This dessert/ slice/ square/ tea treat/ after dinner sweet... is inspired by the cooked version I used to make at Divertimenti Cafe, it tastes even better, I dare to say!

You'll only need a food processor to make it (as my students know this is my most useful kitchen tool at the moment!!). NO COOKING required.

Dates are rich in fibber and can help sluggish digestive systems. They are also rich in iron, potassium, calcium. They are very sweet and are often used as a sweetener in raw food desserts.

So here it is:

Date slice


For about 14 portions


For the base and topping:
2 & 1/2   cups pecan nuts
1& 1/2 cups rolled oats
1 tsp ground cinnamon
1 tsp ground ginger
5 TBSP agave syrup
1 TBSP water - optional
1 pinch of salt

For the filling:
2 cups Medjol dates- chopped
3 TBSP water
Juice of 1 orange
Zest of 1 orange
1 tsp vanilla essence

First soak the dates in the orange juice, water, vanilla and add the orange zest.
Meanwhile, prepare the base and topping:
Grind the oats in the food processor (or if you have a coffee grinder it will work very well). Place in a bowl.
Grind the pecan nuts in the same way, it's nice to keep a bit of crunch so you can grind fairly coarsely.
Mix the pecan nuts with the oats, add the ginger and cinnamon, salt, agave and mix well. Only then add a bit of water if the mixture seems too dry (it should be crumbly and sticking together slightly).

Line a tin with cling film- I used a long rectangular tart tin but feel free to use a square brownie tin or anything you fancy!

Press 3/4 of the base mixture to create a crust at the bottom of the tin.
Now for the filling, you can either use it as it is or blend it in the food processor to make it a bit smoother, your choice!
Spread the filling on top of the base, sprinkle the filling with the leftovers of base mixture.
Refrigerate for about half an hour.
Lift out of the tin and cut in portions. Serve!
It will keep for 4 or 5 days in an airtight container in the fridge.

Bon Appetit!