January 16, 2017

Labneh with Stewed Kumquats

Labneh-with-Stewed-Kumquats

If you take a peek at gardens in our neighbourhood, you will see plenty of citrus trees laden with lemons, oranges, grapefruits or kumquats. Winter sunshines waiting to be picked and eaten. The usually mild winter climate of this part of France makes it ideal to grow such trees and we’ve also had a lemon tree on our balcony for over a year, although recent frosts have required covering it for shelter. We eat a fair amount of citrus fruits all winter long for all the health benefits they provide (vitamin C + lots of essential nutrients), but we also love their sweet/acidic taste.

We bought a lot of kumquats at the market the other day, and my favourite way to eat them was to simply stew them with a little bit of maple syrup and serve them with my morning porridge or thick strained yogurt. They get deliciously sweet all the while keeping a bit of their bitterness.

My next cooking project is to try making jam as I have a fond memory of a kumquat marmalade that I tried in Australia a few years ago, and that was so incredible that I still seem to remember its taste! If you’ve got experience in preserving citrus fruits, I’d love to hear about it. Thanks heaps and wishing you a lovely week x


Labneh with Stewed Kumquats – serves 4
You could easily double the proportions to have a bigger batch of both the labneh and kumquats. For a vegan option, labneh can also be made with soy yogurt.

•500g natural yogurt (I use sheep’s milk yogurt)
•300g kumquats
•3tbsp maple syrup

1.To make the labneh, in the evening, pour the yogurt into a sieve covered with muslin cloth. Place the sieve over a bowl. Cover the yogurt with the cloth, place a small plate on it with a weight and place in the fridge to drain overnight.
2.In the morning, transfer the strained yogurt to a container, your labneh is ready! Don’t discard the whey (the strained liquid) as it is delicious added to smoothies for instance and rich in protein.
3.Slice the kumquats, removing the pips at the same time, and place them in a small saucepan with the maple syrup and 2tbsp water. Bring to a gentle simmer and cook, stirring every so often for about 10-15min until soft and translucent.
4.Serve the kumquats still warm or cooled down with a generous spoonful of labneh.


Labneh et Compotée de Kumquats – pour 4 personnes
Vous pouvez tout à fait doubler les proportions à la fois du labneh et des kumquats pour en avoir un peu plus. Pour une option vegan, il est possible de réaliser le labneh avec du yaourt de soja.

•500g de fromage blanc nature (j’utilise du fromage blanc de brebis)
•300g de kumquats
•3cs de sirop d’érable

1.Pour faire le labneh, la veille au soir, verser le fromage blanc dans une passoire fine recouverte de mousseline. Mettre la passoire au-dessus d’un saladier. Envelopper le yaourt dans la mousseline, mettre une petite assiette dessus ainsi qu’un poids, et mettre à  égoutter au réfrigérateur toute la nuit.
2.Le lendemain, transférer le yaourt égoutté dans un récipient, votre labneh est prêt ! Ne jetez pas le liquide récupérer dans le saladier, il est délicieux dans des smoothies par exemple, et une bonne source de protéines.
3.Couper les kumquats en rondelles, en prenant soin d’enlever les pépins au passage, et les mettre dans une petite casserole avec le sirop d’érable et 2cs d’eau. Laisser frémir pour 10-15min, jusqu'à ce que les fruits soient tendres et translucides.
4.Servir les kumquats encore chaud ou refroidis avec un généreuse cuillérée de labneh.

December 23, 2016

Winter Cabbage Salad and Fruity Quinoa

Winter-Cabbage-Salad-and-Fruity-Quinoa

The end of the year and Holiday season is always a perfect time to reflect back on the past year and look forward to what’s to come in the new one. Although I have a general feeling of 2016 having been a difficult year on many aspects, I was thinking back earlier of all the happy memories from this year, and realised that after all it had also been pretty good.

Even if I would have loved to do a lot more with Food Moods in 2016, I’m learning the art of acceptance and to be content with how things turn out, and I hope you’ve enjoyed what I shared on this special online space over the last 12 months. I also wanted to say a huge thank you for all those of you who read my blog and support me doing one of the things I love the most!

Winter-Cabbage-Salad-and-Fruity-Quinoa

Here I’m sharing one last recipe for this year; if like me you like to have lighter meals in between the holiday celebrations and flourish of treats, this dish would make a nice light lunch (or you might want to save the recipe for January!). The salad can easily be prepared ahead of time, to allow the seasoning to soften slightly (though they will retain their crunch) and flavour the vegetables. You could also decide to replace the red cabbage with radicchio salad and use purple kale instead of green for more of a monochrome dish. I served it alongside a bowl of fruity and spicy quinoa, which definitely gave festive flavours to it. This all made a simple but truly satisfying and delicious winter meal.

Wishing you a happy Christmas and a healthy, abundant and vibrant New Year! Xx

Winter-Cabbage-Salad-and-Fruity-Quinoa

Red Cabbage, Fennel and Kale Salad with Orange Dressing + Fruity Quinoa – serves 4 to 6
•Juice of 1 orange
•Salt and pepper
•1tbsp wholegrain mustard
•3tbsp olive oil
•3tbsp hazelnuts
•2tbsp sunflower seeds
•1/2 red cabbage
•1 small fennel
•1 small or ½ large chioggia beetroot, peeled
•4 curly kale leaves
•125g quinoa, rinsed (and if possible soaked overnight)
•1tbsp raisins
•1tbsp dried cranberries
•½ tsp cinnamon
•½ tsp all spice

1.Preheat the oven to 150°C.
2.Prepare the salad dressing in a large salad bowl by mixing together the orange juice, some salt and pepper, the wholegrain mustard and the olive oil.
3.Place the hazelnuts and sunflower seeds on a small baking tray and place in the oven for 10-15min until golden and fragrant. Set aside to cool.
4.Shred the red cabbage, fennel and beetroot very finely using a mandolin slicer or a sharp knife. Chop the kale finely, after having discarded the central hard stem. Place all the ingredients in the salad bowl and mix well using your hands, to coat the vegetables with the dressing.
5.Place the quinoa in a small saucepan with the raisins, cranberries, cinnamon and all spice, cover with about 500ml water, bring to a gentle boil, cover and leave to simmer for about 15min or until all the water is absorbed.
6.Sprinkle the salad with the hazelnuts and the quinoa with the sunflower seeds and serve.


Salade de Chou Rouge, Fenouil et Kale, Vinaigrette à l’Orange + Quinoa Fruité - pour 4 à 6 personnes
•Jus d’ 1 orange
•Sel et poivre
•1cs de moutarde à l’ancienne
•3cs d’huile d’olive
•3cs de noisettes
•2cs de graines de tournesol
•½ chou rouge
•1 petit fenouil
•1 petite ou ½ grosse betterave chioggia, pelée
•4 feuilles de kale
•125g de quinoa, rincé (et si possible trempé pendant une nuit)
•1cs de raisins secs
•1cs de cranberries séchées
•½ cc de cannelle moulu
•½ cc de 4-épices

1.Préchauffer le four sur 150°C.
2.Préparer la vinaigrette en mélangeant dans un grand saladier le jus d’orange, du sel et du poivre, la moutarde et l’huile d’olive.
3.Mettre les noisettes et les graines de tournesol dans un petit plat à four et enfourner pour 10-15min jusqu’a ce qu’elles soient dorées et parfumées. Laisser refroidir.
4.Emincer finement le chou rouge, le fenouil et la betterave à  l’aide d’une mandoline ou d’un couteau bien tranchant. Emincer le kale au couteau après avoir retiré la partie centrale dure. Mettre tous les ingrédients dans le saladier et bien mélanger avec les mains pour imbiber les légumes de vinaigrette.
5.Mettre le quinoa dans une petite casserole avec les raisins secs, les cranberries, la cannelle et le 4-épices, couvrir d’environ 500ml d’eau et porter à  ébullition. Puis couvrir et laisser frémir environ 15min, ou jusqu’ à ce que toute l’eau soit absorbée.
6.Parsemer la salade de noisettes et de quinoa de graines de tournesol et servir.

November 28, 2016

Broccoli, Split Pea + Croutons Salad with Mustard Vinaigrette

Broccoli-Split-Pea-Croutons-Salad-with-Mustard-Vinaigrette

In the middle of life’s busyness and whirlwind, food seems to be the one element that always gathers us around the table. This is where we talk about our day or make grand plans for our future, but also where we play with our little boy and make him discover a whole world of flavours and textures. And even when life gets like CRAZY BUSY and we sometimes have to opt for very simple meals (hello life saver avocado-on-toast or tomato pasta!), real wholesome food is at the centre of our lives. To nourish us.

You might have noticed that blog posts have been a bit sparser in the last few months as I’ve had to focus on other work projects, but hey, I’m still around and with a mountain of ideas for things that I’d like to share with you whenever I find the opportunity. In the meantime, here’s a beautiful salad for winter; I voluntarily kept the cooking time for the broccoli quite short as I like them to have a slight crunch to them. Similarly, I boiled the eggs for only a few minutes to keep the yolk still soft, but I’ll leave you decide on those elements according to your liking.

Wishing you a lovely week xx

Broccoli-Split-Pea-Croutons-Salad-with-Mustard-Vinaigrette

Broccoli, Split Pea + Croutons Salad with Mustard Vinaigrette – serves 4

•125g green split peas, soaked overnight
•2 small heads broccoli, cut into florets
•A large piece of bread (I used half a sourdough baguette), cut into cubes
•1tsp dried thyme
•½ tsp chilli flakes
•Salt and pepper
•4tbsp olive oil
•1tbsp wholegrain mustard
•1tbsp soy sauce
•1tbsp cider vinegar
•2 handfuls lamb lettuce
•4 eggs, hard-boiled, shelled and cut into quarters

1.Preheat the oven to 200°.
2.Rinse and drain the split peas, place in a pan, cover with water and bring to a gentle boil. Cook for about 20min until tender but not mushy, removing any foam that comes up to the surface. Drain, rinse under cold water and set aside.
3.Cook the broccolis in a large pan of boiling water, for about 5min. Drain and rinse under cold water.
4.Place the bread cubes on a baking tray. Add the thyme, chili flakes and 1tbsp olive oil. Mix well using your hands. Place in the oven for 10min until the bread has golden and become crunchy.
5.Prepare the vinaigrette by mixing in a small bowl the rest of the olive oil with salt and pepper, the mustard, soy sauce and vinegar.
6.To serve, scatter the lamb lettuce on a serving plate or large bowl and add the split peas, broccoli, croutons and eggs and drizzle with the vinaigrette.


Salade de Brocolis, Pois Cassés + Croutons, Vinaigrette à la Moutarde – pour 4 personnes

•125g de pois cassés, trempés une nuit
•2 petits brocolis, séparés en fleurettes
•Un gros morceau de pain (j’ai utilisé une-demi baguette au levain), coupé en dés
•1cc de thym séché
•½ cc de piment concassé
•Sel et poivre
•4cs d’huile d’olive
•1cs de moutarde à  l’ancienne
•1cs de sauce soja
•1cs de vinaigre de cidre
•2 poignées de mâche
•4 œufs durs, épluchés et coupés en quartiers

1.Préchauffer le four sur 200°.
2.Rincer et égoutter les pois cassés et les mettre dans une casserole avec de l’eau, puis porter à ébullition. Faire cuire environ 20min jusqu'à ce qu’ils soient tendres mais ne s’écrasent pas, en enlevant la mousse éventuelle qui pourrait remonter à la surface en cuisant. Egoutter, rincer à l’eau froide et mettre de côté.
3.Cuire les brocolis dans une casserole d’eau bouillante pendant 5min. Egoutter et rincer à l’eau froide.
4.Mettre les dés de pain sur une plaque à four et parsemer de thym, de piment, de sel et poivre et d’1cs d’huile d’olive. Mélanger à l’aide de vos mains puis mettre au four 10min jusqu'à ce qu’il soit doré et croustillant.
5.Préparer la vinaigrette dans un petit bol en mélangeant le reste de l’huile d’olive avec du sel et du poivre, la moutarde, la sauce soja et le vinaigre.
6.Pour servir, mettre la mâche sur une assiette de service ou saladier et parsemer des pois cassés, des brocolis, des croutons, des œufs durs et arroser de vinaigrette.

November 07, 2016

Date, Walnut and Persimmon Cakes

Date-Walnut-and-Persimmon-Cakes

So, I was just about to post a new article on the blog, with the recipe for a rainbow salad, but I looked out of the window and the rain was pouring outside and the wind howling, a proper November day. It simply didn’t feel like salad weather, and because I believe in listening to your body’s needs and a diet that follows what’s in season, I opened a blank page and decided instead to share a pudding recipe that we made at the weekend – truly autumnal, sweet and comforting. Orange seems to be a dominating colour in fruits and vegetables that are currently in season such as squash and pumpkin, carrots, sweet potatoes, and my beloved persimmons. These mini tarts/cakes require only a few ingredients that you might already have in your pantry and persimmons/kakis as a centre piece. I used a variety that stays firm when ripe, to prevent the fruits from becoming mushy while cooking. We dug into the first batch still warm from the oven, but they were also delicious once cooled.

I’d love to hear what autumn/fall inspires you. We’ve been going on walks, admiring the changing colours on the trees and collecting leaves. Every morning, we light a candle at our breakfast table for a gentle transition into the new day. We also always take time for family cuddles in bed at the weekend and baking cakes that we’ll have with cups of tea. Tis the season of cosy…

Date-Walnut-and-Persimmon-Cakes

Date, Walnut and Persimmon Cakes – makes 4
Inspired by a recipe found in Happi Food magazine.

•15-17 fresh or Medjool dates, pitted
•190g walnuts + 2tbsp, chopped
•A pinch of salt
•2tsp ground cinnamon
•1tbsp coconut oil, melted
•2 firm ripe persimmons, halved
•4tbsp honey or maple syrup

1.Preheat the oven to 180°C
2.Place the dates, 190g walnuts, salt and cinnamon in a food processor and pulse until rough sticky crumbs form. Alternatively, to make the recipe without a food processor, chop the dates and mash them with a fork, and chop the walnuts finely, then mixing all the ingredients together.
3.Brush four individual tart dishes with the melted coconut oil and transfer the mixture into them, and press it against the bottom and side of the dish. Place a persimmon half in the middle of each dish and sprinkle extra chopped walnuts around the persimmons.
4.Finally, gently heat the honey in a small saucepan and brush the persimmons with it, before placing the tarts in the oven for 15-20min, until the walnuts start getting golden.
5.Take out of the oven, and brush again the persimmons with honey. Serve straight away or leave to cool down before serving.


Petits Gâteaux aux Dattes, Noix et Kaki – pour 4 tartes individuelles
Inspirée par une recette trouvée dans le magazine Happi Food.

•15-17 dattes fraiches ou Medjool, dénoyautées
•190g de noix + 2cs, émincées
•Une pincée de sel
•2cc de cannelle moulue
•1cs d’huile de noix de coco, fondue
•2 kakis fermes murs, coupés en deux
•4cs de miel ou de sirop d’érable

1.Préchauffer le four sur 180°C
2.Mettre les dattes, 190g de noix, le sel et la cannelle dans un robot et utiliser la touche pulse jusqu’a obtenir une texture de miettes collantes. Pour une version de la recette sans robot, couper les dattes en petits morceaux et les écraser à la fourchette et émincer finement les noix, puis les mélanger au reste des ingrédients.
3.Badigeonner au pinceau les plats à  tarte individuels d’huile de coco puis transférer le mélange dans les plats à tarte tout en l’appuyant bien sur le fond et les cotés du plat. Mettre un kaki au milieu de chaque plat, et parsemer les 2cs de noix émincées restantes autour des kakis.
4.Enfin, faire chauffer tout doucement le miel pour le rendre liquide dans une petite casserole, puis badigeonner les kakis de miel avant de les enfourner pour 15-20min, jusqu’a ce que les noix commencent à dorer.
5.Sortir du four et badigeonner de nouveau les kakis avec du miel. Servir encore chaud ou laisser refroidir avant de déguster.

Date-Walnut-and-Persimmon-Cakes

October 12, 2016

How to Build a Soul Bowl - Toolbox

Kitchen-Toolbox-How-to-Make-a-Soul-Bowl

Bowl food seems to have been a recurring theme on the blog this year, and after sharing the recipe and pictures for the Mediterranean Bowl a few weeks back, I got inspired to creating a Toolbox article and infographic, that you might like to print and stick on your fridge or save on a Pinterest board!

Below are the basics on how to make your own Soul Bowl (also known as Buddha Bowl / Macrobiotic Bowl / Nourishing Bowl / Abundance Bowl / Veggie Bowl):

Grain Base: brown/black/red rice, quinoa, millet, amaranth bulgur, buckwheat, pearl barley, oat groats, noodles

Fresh Greens: kale, spinach, watercress, rocket, fresh herbs, Swiss chard, lettuce

Vegetables: carrots, squash, sweet potato, parsnip, courgette, sweetcorn, aubergine, broccoli, cauliflower, green beans

Protein: tofu, tempeh, lentils, chickpeas, beans, nuts, eggs

Flourish: goji berries, seaweed flakes, lemon juice, fresh fruit, chilli flakes, sauerkraut, sesame seeds, nutritional yeast, goat’s cheese, olives

Healthy Fats: avocado, olive oil, coconut oil, nuts, seeds

Dressing: vinaigrette, hummus, miso sauce

In a large bowl or plate, place a few spoonfuls/sprinkles of a selection of ingredients from the lists above and serve.

Kitchen-Toolbox-How-to-Make-a-Soul-Bowl

Soul bowls are a perfect way of using leftovers or batch cooking ingredients for the week ahead and then get really creative and create a colourful and delicious meal bowl. Most often than not, they can also be packed in a lunch box and taken away and enjoyed while out. Veggie bowls don’t really require a recipe and are a chance to use what’s in the fridge or what’s in season. For a visually and tastefully attractive bowl, make sure to mix colours and textures, cooked and raw ingredients and flavours.

Now, get started and build a bowl of your own! ;-)


PS: I am delighted to be featured in the latest issue of Simple Things magazine France. Grab your copy and get ready to feel inspired...

Simple-Things-Magazine-October-2016