Pink Smoothie Bowl

I recently realised that I had never posted a smoothie bowl recipe on the blog, despite me having them on a nearly weekly basis. For a good while, I had green bowls on repeat, until I started noticing that for some reason I struggled to digest them. It was an interesting experience to notice how long it’s taken for me to make the link between the green bowls and feeling tummy discomfort, but after a few months, I was certain that there was a link. I’m still not sure whether it was one particular ingredient that my body didn’t like, but even if I used to love the taste of them, I decided to stay away from them for a while. That’s when I expanded my repertoire and this pink coconut and berry loaded smoothie turned out to be very satisfying, minus the tummy ache. I’m listing below a few topping ideas, but any fruits, nuts, seeds or other superfood of your choice can do the job here. A few spoonfuls of granola also make a more sustaining breakfast. And although I have classified the recipe under the breakfast section, smoothie bowls are a nice snack to have at various times of day – I like mine as a post yoga recovery treat.

Happy Monday and have a beautiful week xx

Pink Smoothie Bowl – serves 2
•250ml coconut milk
•2 frozen bananas
•1 large handful fresh or frozen blueberries
•1 large handful fresh or frozen raspberries
•1tbsp maple syrup
•1tbps almond butter
•1tbsp hemp seeds
•Toppings: fresh figs, edible flowers, shredded coconut, bee pollen, chia seeds, goji berries

1.Place the coconut milk, bananas, berries, maple syrup, almond butter and hemp seeds in a blender and blend until smooth.
2.Transfer to a couple of bowls and top up with the topping of your choice.

Smoothie Bowl Rose – pour 2 personnes
•250ml de lait de coco
•2 bananes surgelées
•1 grosse poignée de myrtilles, fraiches ou surgelées
•1 grosse poignée de framboises, fraiches ou surgelées
•1cs de sirop d’érable
•1cs de purée d’amandes
•1cs de graines de chanvre
•Garniture : figues, fleurs comestibles, noix de coco râpée, pollen, graines de chia, baies de goji

1.Mettre le lait de coco dans un blender avec les bananes, les myrtilles et framboises, le sirop d’érable, la purée d’amandes et les graines de chanvre et mixer jusqu'à obtenir une texture lisse.
2.Transférer dans des bols et garnir avec les ingrédients de votre choix.

Mediterranean Bowl

Abundance bowls. Buddha bowls. Nourishing bowls. Various names for one idea: a wholesome, colourful and delicious meal in a bowl. Throughout the year, varying seasonal ingredients, combinations are endless. We often bulk prepare staples once in a week, such as cooking grains and legumes or roasting vegetables, and we then end up assembling beautiful bowls, adding raw, cooked or fermented vegetables, a luscious sauce and toppings such as spice mix, nuts and seeds, crumbled cheese, etc. They make a simple way of eating healthy even when in a hurry, and are fantastic to be added onto your weekly meal planning now that it’s back to school and most of the ingredients can be prepared ahead of time.

For this Med-inspired bowl, I loved playing with colours, flavours and textures. And if like me, you have a big crush on Mediterranean foods, this bowl will surely be very satisfying…

Happy September friends!

Mediterranean Bowl – serves 4 to 6

•3 courgettes
•2 sprigs of thyme
•Salt and pepper
•Olive oil
•1 jar roasted red peppers (about 3 medium-size peppers), chopped
•¼ red onion, peeled and chopped
•1 clove garlic, peeled and finely chopped
•Juice of ½ lemon
•2 handfuls cherry tomatoes, quartered
•250g cooked millet or bulgur
•250g cooked butter beans
•2 handfuls Greek black olives
•200g feta, cubed
•Za’atar (find the recipe here)
•Basil leaves

1.Preheat the oven to 190°C. Cut the courgettes in half lengthways and slice them into half-moons. Place on a baking tray lined with baking paper with the thyme and season with salt and pepper and a good drizzle of olive oil. Mix well and place in the oven for 20-30min until the courgettes are tender.
2.In the meantime, prepare the roasted pepper sauce by blending together the roasted peppers, red onion, garlic, lemon juice, 2tbsp olive oil and some salt and pepper. Set aside.
3.Assemble the ingredients into a large serving bowl or directly into plates: the roasted courgettes, cherry tomatoes, bulgur or millet, butter beans, black olives and feta. Sprinkle the feta with za’atar and the bowl with basil leaves. Serve with the pepper sauce.

Bol Méditerranéen – pour 4 à 6 personnes

•3 courgettes
•2 branches de thym
•Sel et poivre
•Huile d’olive
•1 bocal de poivrons grillés (environ 3 poivrons moyens), émincés
•¼ oignon rouge, pelé et émincé
•1 gousse d’ail, pelée et émincée
•Jus d’½ citron
•2 poignées de tomates cerise, coupées en quartiers
•250g de millet ou boulgour cuit
•250g de haricots blancs judion
•2 poignées d’olives noires à la grecque
•200g de feta, coupée en cubes
•Za’atar (pour la recette, cliquez ici)
•Basilic

1.Préchauffer le four sur 190°C. Couper les courgettes en deux dans le sens de la longueur et les couper ensuite en demi-lunes. Les mettre sur une plaque à  four recouverte de papier caisson avec le thym et assaisonner de sel et de poivre et d’huile d’olive. Bien mélanger et mettre au four pour 20-30min, jusqu’a ce que les courgettes soient tendres.
2.Pendant ce temps, préparer la sauce au poivron en mixant ensemble les poivrons rôtis, l’oignon rouge, l’ail, le jus de citron, 2cs d’huile d’olive et du sel et du poivre. Mettre de côté.
3.Disposer les ingrédients dans un grand saladier ou directement dans des assiettes de service: les courgettes rôties, les tomates cerise, le boulgour ou millet, les haricots blancs, les olives et la feta. Parsemer la feta de za’atar et le saladier de feuilles de basilic. Servir avec la sauce aux poivrons.

Our Summer of Slow Living and a Melon, Mint and Cucumber Cooler

Before I get on to the recipe for this melon, mint and cucumber cooler I wanted to share a few thoughts on the subject of slow living. Living slow is a concept that has kept on coming back to me all throughout the year. We might all have different definition of what this entails, but to me it means simplifying and living a life being fully present, soaking each and every moment as it comes and goes. So many times I’ve found myself caught into the mad rush of life and although there are certain situations when this whirlwind seems hard to avoid, coming back to what is essential, what matters most, is what keeps me grounded. And what happens when you start slowing down is that you notice the little things; a pretty flower, the smile of a stranger, the rays of the sun filtering through the branches of a tree... It doesn’t mean you don’t do or achieve anything, but it means to be fully aware and present in what you do – which in turns gives you increased focus and clarity. When life has thrown challenges at us, I’ve found that taking time to assess the situation and find an appropriate answer to it, has been what’s worked best, trying to get out of the pattern of instant reaction to things.

So, this is what we’ve tried to put into practice this year, and what better time of year than summer, when things can naturally slow down and the cycles of nature invite you to take time to take time. In practice, my philosophy is always to start small and build up from it. A few areas we work on include going on long mindful walks every day, playing with our baby boy, practicing daily yoga/meditation, eating with full awareness, growing our own food and disconnecting from social media and the Internet.

When our boy and I spent a couple of week’s holiday with my parents, I thoroughly enjoyed cooking simple meals for them with seasonal fare. One hot day all I could think of was the idea of a chilled thirst-quencher drink and I therefore prepared this cooling beverage using a few hydrating ingredients that I most often than not have to hand in the summer months: melon, cucumber, lime and mint. We had it sat out on the deck, simply enjoying each other’s presence, before we headed to the beach for a late afternoon play. Snippet of a summer lived wholeheartedly.

I would love to read what your thoughts on the subject of slow living are, it is always such a delight to hear from you and feel part of an amazing community of like-minded people. Much love x

Melon, Mint and Cucumber Cooler – serves 6
Ice cubes can be added for extra freshness, and cucumber and lime slices can decorate the glass.
•¼ of a green melon, peeled, seeded and cut into cubes
•½ large cucumber, peeled and seeded
•2 sprigs of mint, leaves picked
•Juice of 2 limes
•Sparkling water, chilled

1.Place the melon, cucumber, mint and lime juice into a blender and blend until smooth.
2.Pour the liquid into glasses up to about one third and top up with sparkling water and enjoy straight away.

Boisson Rafraichissante au Melon, Menthe et Concombre – pour 6 personnes
Il est possible d'ajouter des glacons pour plus de fraicheur et d'utiliser des rondelles de citron vert et concombre pour décorer les verres.
•¼ de melon vert, pelé, épépiné et coupé en cubes
•½ gros concombre, pelé et épépiné
•Feuilles de 2 brins de menthe
•Jus de 2 citrons verts
•Eau gazeuse, fraiche

1.Mettre le melon, le concombre, la menthe et le jus de citron vert dans un mixeur et mixer.
2.Remplir des verres au tiers de ce mélange puis compléter avec de l’eau gazeuse et servir de suite.

Edible Flowers, Purslane and Quinoa Salad

This very simple salad was inspired by the edible flowers and fresh herbs that we’ve grown on our balcony garden. I love the visual appeal of it (such a showstopper, how can you resist such pretty flowers?) and the explosion of flavours in the mouth! Yet it remains so easy to prepare, makes a healthy and balanced meal and tastes of summer days. I added purslane to the salad; though often considered as a weed, I find it absolutely delightful, with a slight crunch to the tooth and is packed with antioxidants and omega 3 fatty acids amongst other health benefits.

I hope you have a beautiful summer, with love x


Bloom Salad – serves 4
• 4 raspberries
• Salt and pepper
• Juice of 1 lime
• 3tbsp olive oil
• 180g cooked red quinoa
• 2 handfuls purslane, leaves picked
• 1 handful fresh herbs (basil, parsley, chives, dill)
• A bunch of edible flowers (calendula, borage, nasturtium, cornflower, etc.)


1. Mash the raspberries with a fork in a small bowl, then add salt and pepper, the lime juice and olive oil and stir. Set aside.
2. Place the quinoa and purslane in a salad bowl with the raspberry dressing and mix together. Dish out into plates and sprinkle with fresh herbs (chopped or left whole) and edible flowers.


Salade Fleurie – pour 4 personnes
• 4 framboises
• Sel et poivre
• Jus d’1 citron vert
• 3cs d’huile d’olive
• 180g de quinoa rouge cuit
• 2 poignées de feuilles de pourpier
• 1 poignée d’herbes fraiches (basilic, persil, ciboulette, aneth)
• Une poignée de fleurs comestibles (souci, bourache, capucine, bleuet, etc.)


1. Ecraser les framboises dans un petit bol, puis ajouter le sel et le poivre, le jus de citron vert, l’huile d’olive et bien mélanger. Mettre de côté.
2. Mettre le quinoa et le pourpier dans un saladier avec l’assaisonnement à la framboise et mélanger délicatement. Servir sur des assiettes ou bols et parsemer d’herbes fraiches (émincées ou non) et de fleurs comestibles.

Blueberry Picking and a Skillet Blueberry Pancake

There’s a mountain at the foothills of the Pyrenees that we can see from our living-room window, and on that mountain is an organic blueberry farm. The Domaine Xixtaberri is open to the public for about one month in the year at the beginning of July, when blueberries are in season. We went there with a couple of friends and what a delight it was! Rows after rows of blueberry bushes bursting with juicy berries. I think that we probably ate nearly as many blueberries as we picked to take back home, but it was impossible to resist! This makes a perfect day out with children, who can help to the task and learn about how the fruits grow. Although too little to help us, our little man was on my back and didn’t fail to want to join in, pulling leaves from the trees as we went along!

We came home with nearly 3kg of blueberries, and at €4.70 a kilo of organic berries, this was not only a bargain, but also such a pleasure to support local farmers and experience a day out like no other.

We froze a large bag of them as a keeper for the rest of the year when not in season, and we’re still going through the rest, enjoying them in smoothies, tarts, jam, etc.

Here today, I wanted to share a very simple recipe for a baked skillet pancake that we had at the weekend. It can be thrown together in a couple of minutes, doesn’t take very long to cook either and makes a very special breakfast, best enjoyed with maple syrup and fresh fruits.

Blueberry Picking – Domaine Xixtaberri, 64250 Cambo-les-Bains, France, +33777771052
Open in July, €4.70 a kilo of blueberries

Skillet Blueberry & Vanilla Baked Pancake – serves 2 to 4
For a sweeter pancake, feel free to add an extra 30g unrefined sugar to the batter.
•100g buckwheat flour
•½ tsp bicarbonate of soda
•A pinch of salt
•3 eggs
•250ml plant milk (I used rice)
•½ tsp vanilla extract
•Seeds from ½ vanilla bean
•125g blueberries
•1tbsp coconut oil

1.Preheat the oven to 190˚C.
2.In a large bowl, mix the flour with the bicarbonate of soda and salt.
3.In another bowl, beat the eggs with the milk, vanilla extract and vanilla seeds. Add to the dry ingredients and mix well with a whisk.
4.Heat the coconut oil in a skillet on the hob. Add half the blueberries, then pour the batter over and add the rest of the blueberries on top. Cook for about 5min on a medium heat, until starting to set, then transfer to the oven and cook for another 10-15min, until the pancake is completely set.
5.Serve cut into squares, along with maple syrup, yogurt, fresh fruits or any other topping of your choice.

Grosse Crêpe au Four aux Myrtilles et à la Vanille – pour 2 à 4 personnes
Pour une crêpe un peu plus sucrée, vous pouvez ajouter 30g de sucre complet à la pâte.
•100g de farine de sarrasin
•½ cc de bicarbonate de soude
•1 pincée de sel
•3 œufs
•250ml de lait végétal (j’ai utilisé du lait de riz)
•½ cc d’extrait de vanille
•Les graines d’½ gousse de vanille
•125g de myrtilles
•1cs d’huile de coco

1.Préchauffer le four sur 190˚C.
2.Dans un saladier, mélanger la farine avec le bicarbonate et le sel.
3.Dans un autre bol, battez les œufs avec le lait, l’extrait de vanille et les graines de vanille. Verser dans le mélange sec et mélanger avec un fouet pour obtenir une consistance homogène.
4.Faire chauffer l’huile de coco dans un poêlon allant au four. Ajouter la moitié des myrtilles puis verser la pâte et ajouter le reste des myrtilles. Laisser cuire 5min à feu moyen, puis transférer au four et laisser cuire 10-15min, jusqu'à ce que la crêpe soit cuite.
5.Servir coupé en quartiers avec du sirop d’érable, du yaourt, des fruits frais ou tout autre accompagnement de votre choix.