November 28, 2016

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 – 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


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 – 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.


October 12, 2016

How to Build a Soul Bowl - Toolbox


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.


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...


September 26, 2016

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.

September 07, 2016

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)

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.