Posted on July 4, 2016
My Monday inspiration comes from Angela Liddon announcing the release of her second cookbook Oh She Glows Every Day…
To get to your ideal self, you have to love the eternal You—the You that you don’t ever see in the mirror but you feel deep inside.
Posted on July 2, 2016
It has really been too hot around here to cook, bake or simply think about anything but water, smoothies, salads and even more water. Summer has laid its usual traps for my kids: they crave for limonade, fruit juice and icecream…
Don’t you think it is sometines tricky to please them, feed them and avoid useless sugars?
I never add sugar to their morning smoothies because smoothies are already prepared with the natural sugar contained in fruits.
Now I wish to learn how to prepare scrumptious home-made icecream with reduced sugar.
For a cold and refreshing dessert on Wednesday, I simply blended a few handfuls of frozen berries with almond milk, popy seeds and a pinch of coconut sugar.
What are your tricks to replace sugar in your children’s drinks and meals?
Posted on June 22, 2016
Hello, dear kitchen-ers!
The weather is getting hot. I am not fierce enough to go running or do a lot of cardio. Here is the workout I enjoyed this morning. It is relaxing and soft, yet really efficient.
Posted on June 21, 2016
Don’t look for the pixie dust in this recipe. I did not find any. Except if fairies rolled in my cinnamon powder on Sunday morning. There was a lot of dust on my kitchen table – teff flour, nut powder, coco sugar – but this earthy-colored dust almost fell of my thoughts like dust from the cover of an old book. Nothing to do with my crush for Mr Rock-My-Spud. This Father’s Day was filled with a myriad of scents and flavours guided by the lost voices of the men we loved and left us too early. Their scents too. Tobacco, leather, dry mud, warm wood.
I did bake my Sunday morning cake with an earthy feeling thinking of my grand-dad and one special other man. Cinnamon and nuts came to me naturally in this story. Teff flour as well as it has a light hazelnut flavour. And raw chocolate for its strength.
All my Sunday cooking actually reverberated my nostalgia.
Because it is never too late (or too early) to cook for someone we love – even if this someone is gone – here is the recipe of my Time Cake. It really acts like a time machine in my mouth.
- 2 egg yolks
- 2 egg whites
- 2/3 mug of coco sugar
- 1/2 mug of almond powder
- 1/2 mug of hazelnut powder
- 2/3 mug of brown rice flour
- 2/3 mug of teff flour
- 3 tsp of baking powder
- 2 pinches of cinnamon
- 1 pinch of salt
- 1/2 glass of oat milk
- Raw chocolate chips
- 1 tsp of cocoa butter
- Preheat the oven (mark 8 on my electric oven)
- Separate the yolks from the whites in two different bowls.
- Whisk the yolks.
- Add some coco sugar, almond, hazelnut powders, brown rice, teff flours and a few spoons of baking powder with 2 pinches of cinnamon.
- Mix the flours together.
- Pour 1/2 glass of oat milk in the bowl.
- Whisk the whites with a pinch of salt until stiff.
- Add the whites to the pastry.
- Stir gently.
- Sprinkle some chops of raw chocolate on it.
- Gently melt the cocoa butter in a saucepan.
- Grease your cake pan with some cocoa butter thanks to a pastry brush.
- Pour the pastry in your cake pan and put it in the oven.
- Reduce the oven heat (down mark 5)
- Let the Time Cake bake for about 35′.
- Let it cool.
- You can serve it with Greek Yoghurt.
Posted on June 15, 2016
Yesterday morning, I prepared a smoothie for my children & I and kept a full glass to make today’s pudding. A nice and fruity way to save some cash on family’s breakfasts thanks to chia seeds.
Chia seeds are real game changers. Full of nutrients, proteins and fibers, they share their fair amount of Omega-3 fatty acids with us in every meal. It is a mucilaginous seed once plunged into water, juice or plant-based milk. Thanks to that, you can make chia pudding with almost every juice.
This one was made with yesterday’s smoothie which contained:
- 2 bananas
- 1 carrot
- 4 oranges
- 1 lemon
- 1 mug of quinoa milk (a nice try as I thought it was full of proteins and nutrients but I’ve read this article and I am seriously thinking of making my own dairy-free milk)
- 1/3 vanilla pod
- 2 kiwis
- 1 apple
- 20cl of coconut water (only because I had some left in the fridge)
- 1 mango
I blended all the ingredients and saved some in a jar for today. All I added was a handful of chia seeds. I covered it and put it in the fridge. It created a gel most people call a chia pudding. I served a few spoons of it and some home-made granola.
Hope you’ll enjoy your breakfast too!
Have a nice day!
Posted on June 14, 2016
Hello, dear readers!
Boon, my youngest daughter, is sick. One more cuddle and I am getting her way – except she can bounce all around the house and I am too tired for that.
There is a routine I love to practice when I am less than dynamic. It is a ballet dancing inspired workout. I am far from being slim but ballet dancing workout still helps me feeling stronger, leaner and more feminine. It helps me connect my male side to my female side naturally (Maybe the Big Ballet Bang Theory). Here are two short sessions I do enjoy when I feel “foggy”.
I hope you will enjoy them too this morning. Let’s dance!
Posted on June 13, 2016
Yesterday, I got some last minute work and totally forgot about a friend of mine coming for lunch. I had nothing ready but a pot of germinated brown rice I had cooked the night before for the children. So I made a quick salad with it and decided to call it The 6′ Salad because it was ready in less than 10′. My friend was amazed… and I was even more!
Of course, I did not tell her I totally forgot our appointment.
If you are in a rush too, here are the ingredients:
- A few handfuls of Arugula
- 1 Cucumber
- left over of a germinted brown rice meal
- 1 Greek yoghurt
- 1 pinch of pink salt
- 2 pinches of black pepper & pink peppercorn
- 4 pinches of chia seeds
- 1/2 lemon
- 2 tsp of olive oil
- 1 teaspoon of hyssop
First comes the arugula. Just put a few handfuls of this vibrant salad green rich in antioxidants into a bowl. Add slices of cucumber, a few tsp of cold already cooked germed brown rice (or whatever you’ve got left from the previous meal – pasta, quinoa…).
In another bowl, whisk 1 one Greek yoghurt with salt, pepper, pink peppercorn, a pinch of hyssop, 2 tsp of olive oil and the juice of 1/2 lemon.
Add this light dressing to your salad.
Sprinkle chia seeds all over it.
Serve… and enjoy!