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A Tabbouleh for Romeo

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Gluten Free Fresh Tabbouleh

4 servings

INGREDIENTS

  • 150g of quinoa
  • 150g of millet
  • A pinch of pink Himalayan Salt
  • A pinch of green pepper
  • A handful of chia seeds
  • 6-8 little tomatoes
  • Some lettuce leaves
  • Some arugula leaves (rocket salad)
  • A bunch of fresh parsley
  • A bunch of chives
  • A bunch of mint leaves
  • The juice of 2 lemons
  • 3 tbsp of black olive oil

The magic of London has not quite left me but the sky two days ago was as bright as bright can be. Summer’s light flooded the kitchen table when I thought of preparing the meal.

Sherlock, our boldest snail, sprung out of nowhere and made its way to a bunch of mint leaves poking from a basket.

In the depth of light, I surrendered to one simple idea.

Tabbouleh

A well prepared tabbouleh is as light as light can be – yet, fully nourishing and so easy to cook my children never miss their turn to help me.

First come the grains. Then come the vegetables and herbs. Then come the dressing.

For this recipe, I used millet and quinoa. 300g. Both are gluten free and great for your health. Millet is a cereal rich in nutrients such as phosphorus and magnesium. Quinoa is not a cereal but is also full of nutrients and flavanoids.

Most people rinse the grains and soak them into boiling water for half an hour or so. I prefer to gently roast them a few minutes in a saucepan with a teaspoon of olive oil before adding the boiling water for 15/20mns.  Then I let them cool for a few hours.

Two days ago, I was lucky enough to have leftovers from the previous evening. Quinoa and millet were perfectly cooked and cooled, ready to be dressed for a summer salad.

All I had to do was to slice small and juicy tomatoes, chop lettuce and arugula leaves, chop one garlic clove, a bunch of parsley, chives and generous mint leaves I added to my bowl of grains with a handful of chia seeds.

Then I prepared the dressing. I simply mixed 3 tablespoons of olive oil (Greek and Spanish green olive oils are famous nowadays but, if you can, taste some Portugese black olive oil. My favourite!) and the juice of 2 lemons.

I added the dressing to the bowl, stirred. Then I put the salad (yes, Tabbouleh is an oriental salad) in the fridge for a while before serving it as fresh as possible.

And I enjoyed the light.

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My New Assistant

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Let me introduce Dr Watsnail, my new kitchen aide, one of the most curious snails I have ever met.

NoCookWeek #1 Frozen Berries, Kids & Sugar

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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?

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The Next-Morning Smoothie

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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.

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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

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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!

The 6′ Salad

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.

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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

 

Instructions

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!

 

 

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Cuminilla Carrots

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Carrot porridge with cumin and vanilla.

If you want to try it at home, you will need:

  • 5 carrots
  • 1/3 vanilla pod
  • 1 cup of rolled oats
  • 300ml of almond milk
  • 1/2 tumeric
  • 1 tsp of olive oil
  • 1/3 tsp of cumin
  • A pinch of salt

Peel and wash the carrots and the tumeric before cutting them into slices.

Fry them in a saucepan with 1 tsp of olive oil.

Pour a little bit of water in the pan and let it boil.

Meanwhile, put the rolled oats in an other pan with a pinch of salt and some grated vanilla.

Pour almond milk all over and make it boil.

Let it cook for a few minutes.

Stir while the porridge thickens so it won’t stick to the bottom of the pan.

Add some cumin in the other pan.

Whizz the carrots.

Serve purée and porridge in the same bowl.

Stir a little but let some separate layers of porridge and purée appear.