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Butternut gnocchis

Autumnal Sunday, not long before Halloween. It’s time to try some butternut recipes. We made butternut gnocchis, and my goodness it wasn’t easy (first time ever!). The thing  is, butternut has a higher water content, which makes it a but more difficult than with regular potatoes, because more liquid and elastic. But the recipe itself is pretty straightforward. You just need to slowly add wheat flour until the dough is okay to work with. Then you switch to rice flour to shape the gnocchis. A bit long, but very fun. We must have made over 100 gnocchis. And good surprise, they  hold well together after cooking. We tried them different ways, simply cooked with a mushroom and parmesan sauce (recipe coming up); as well as slightly fried on the pan with some figs and hazelnut pesto. Yum! Butternut gnocchis Handmade gnocchis, replacing the potato base with butternut 1 butternutnutmeg1…

Almonds and coconut muffins, vegan and fat free

Hello there! This weekend I wanted to start thinking about Christmas and festive recipes, meaning I wanted to put edible golden glitters everywhere. By the way, I found an always on countdown until Christmas, which is both super exciting and a bit creepy. There are only 32 nights until Christmas guys. It’s happening here. So today I give you the healthy and simple recipe of almond and coconut muffins. They are vegan and fat free. I made them with apple and apricot compote, but you can use any compote, I bet that apple and chestnuts would make it more christmassy. The texture is perfect and they are very nourishing : perfect for a snack in the afternoon with a cup of tea, or for what we French call le goûter. Almonds and coconut muffins, vegan and fat free 10min prep, 12min cooking. 150g all purpose flour50g grated coconut40g muscovado sugar1…

Vegan lemon muffins

I like baking on a Sunday afternoon. It is a nice way of chasing the blues away. If I have the chance of having kids one day, it will be one of my favorite things to make with and for them : french crêpes, pancakes, cakes, fruit pies… anything really. It’s also a good way to make healthy snacks for the week. This recipe is very easy and healthy as I used bio products and unrefined sugar (which I also used in small amounts). Oh and they are also vegan since I cannot have eggs or cow milk yet. It’s funny, ever since I stopped putting eggs in cakes or muffins, the texture has never been better. My muffins are now fluffy like the ones you buy in England. For these lemon and poppy seeds muffins, I added some crispiness by putting some crunola on top of the muffin dough.…

Spicy ginger & carrot soup

Hello ! When Autumn starts to show, the cold is never far away. So to keep up with changes of temperatures, I have an easy solution : spices. Spices like turmeric or ginger are known for their health virtues of keeping you energised and of boosting your immune system. Today I give you my recipe of a nourishing ginger and carrot soup. It is flavoured with a touch of fresh coriander and texturised by red lentils. It is perfect for this time of year. I admit, I had a bit of fun with making the texture of the soup. I wanted something creamy and that had a little something more, some lumps to give it some character. Who said that soups were boring? So, when the lentils were perfectly cooked, still a bit crunchy and tender inside, I took them out of the broth while it was still cooking. I…

Healthy nut butter

Hi, By now you must know about my unconditional love for almond butter. It is so unbelievably addictive, hence why the 700g jar we buy at Naturalia only lasts us 3 weeks to 1 month top (ouch!). I personally find almond puree much better than nutella, although I’d like to try to make a homemade one, without all the rubbish they put in it, have any suggestion? In an attempt to wean myself a little bit from almond butter, I tried to diversify my range by putting a mix of nuts together. Therefore I made a nut butter with macadamia, Brazil nuts, walnuts, pecans, almonds and hazelnuts. I just added a bit of salt flower and the result is a super strong and delicious taste of nuts. It was brilliant with my buckwheat pancake recipe (egg free). It is such an easy recipe: if you too are crazy about almond puree…

Green pasta with creamy mint pesto

Hello, When I came back from the US, I was craving for a plate full of veggies! I was trully desperate to eat my greens. I also wanted something filling like pasta to give me energy, so I created a creamy avocado pesto to go with it, by mixing the avocado with mint, almonds, lemon juice and a bit of chili flakes. I mingled the pesto with some raw courgettes ribbons and some al dente linguine; I topped it with a bit of roquette and parmesan. Yummy! So there you go, an easy recipe that was soon to become a go-to green pasta meal. I evidently redid it the next weekend, and tried it this time without the pasta, on a Scandinavian cracker.  Oh, and if you make the pesto a little bit in advance, the mint will infuse better, it’s a nice twist. N.B : Material needed– food processor…

Healing from IBS, the journey begins

Hi there, Today I wanna share something a little bit more personal. I’m a foodie, but I’ve had regular belly aches for a long time. And a few weeks ago I had the confirmation I had IBS. Well, like so many people today. It’s more and more common sadly. I decided to go see a naturopath for my belly aches, bloating and digestive problems. I suspected IBS, but now I also know what I am intolerant to, which is so helpful! I had a blood test that looked for proteins of 20 ingredients I could be intolerant to, and turns out I’m intolerant to all dairies, eggs, and slightly to gluten. So now I have to take gluten, eggs and dairy products out of my diet for a certain period of time. Because yes, I also discovered that these intolerances are not forever : you can treat them ! How ?…