April 28, 2013

Early Spring Fruit Salad with Orange Blossom Water


Suddenly spring was upon us. In a matter of days, there was an explosion of colours and bursting green as buds on the trees opened. Spring has arrived in all its glory! How sweet it is to sit on the freshly cut grass, basking in the deliciously warm sunshine and hear bumble bees buzzing around. I feel completely re-energised and longing to spend my days outdoors. We welcomed the arrival of spring by doing a little juice detox. Following this, my skin was glowing and I felt great. I then decided to carry on reintroducing more and more raw foods in my diet, which feels wonderful. This fruit salad is very simple and typical of what we would have for pudding these days. The orange blossom water gives a floral note that reminds me of spring. I hope you like it x



Early Spring Fruit Salad with Orange Blossom Water – serves 2
• 2 kiwis, peeled and sliced
• 100g strawberries, sliced
• 2 clementines, peeled and separated into segments
• 1 mango, peeled, stoned and sliced
• 1tbsp orange blossom water

1. Place all the fruits in a bowl. Add the orange blossom water and mix. Serve.


Salade de Fruit Printanière à l’Eau de Fleur d’Oranger – pour 2 personnes
• 2 kiwis, pelés et coupés en cubes
• 100g de fraises, coupées en lamelles
• 2 clémentines, pelées et séparées en segments
• 1 mangue, pelée, dénoyautée et coupée en lamelles
• 1cs d’eau de fleur d’oranger

1. Mettre tous les ingrédients dans un bol/saladier. Ajouter l’eau de fleur d’oranger. Mélanger et servir.

April 22, 2013

Coconut & Rosehip Pancakes with Raspberry Compote

Pancakes pilled on a plate

Pancakes are my perfect idea of a lazy Sunday morning. We have them every so often, when we haven’t got to rush away somewhere and have all the time in the world in front of us. I’m usually the first one to get up while Luke snoozes happily in bed. By the time the batter is ready, I usually call him to come down if he wants to eat his pancakes warm. Also, I really love having breakfast together. During week time, we both have our breakfast habits and tend to go for something quick that we eat in silence, barely awake. At the weekend, we just chill out and have long discussions at the breakfast table, in front of something a little bit more elaborate and a glass of freshly squeezed orange juice.

These pancakes turned out beautiful. Naturally gluten free and packed with goodness, I couldn’t ask for more. I used leftover raspberries I had frozen last summer, but other berries would go very well too, I am sure.

Coconut & Rosehip Pancakes with Raspberry Compote – makes about 12 pancakes
• 250g raspberries, fresh or frozen
• 1tbsp vanilla sugar
• 150g coconut flour or ground coconut
• 1tbsp chia seeds
• ½ tsp baking powder
• 1tbsp ground rosehip
• 3 bananas, mashed
• 4 eggs, beaten
• Coconut oil or ghee for frying
• Honey, to serve

1. Prepare the raspberry compote: place them in a small saucepan with the vanilla sugar. Cook on a medium heat until very soft.
2. In a large bowl, mix the coconut flour with the chia seeds, baking powder and rosehip. In another bowl mix the bananas with the eggs. Add the wet ingredients to the dry ingredients and mix well.
3. Heat the oil or ghee in a large frying pan over a medium to high heat. Add a few spoonfuls of the pancakes batters to make little portions and cook for a couple of minutes on each side. Repeat until you’ve used all the batter.
4. Serve stacked with a few spoonfuls of raspberry compote on top and a drizzle of honey.

Pancakes à la Noix de Coco et à la Baie d’Eglantine et leur Compote de Framboise – pour environ 12 pancakes
• 250g de framboises, fraîches ou surgelées
• 1cs de sucre vanillé
• 150g de farine de noix de coco, ou de noix de coco moulue
• 1cs de graines de chia
• ½ cc de levure
• 1cs de baie d’églantine en poudre
• 3 bananes, écrasées
• 4 œufs, battus
• Huile de noix de coco ou ghee, pour cuire
• Miel, pour servir

1. Préparer la compote de framboise : les mettre dans une petite casserole avec le sucre vanillé. Faire cuire à feu doux jusqu’à ce qu’elles aient la consistance d’une compote.
2. Dans un saladier, mélanger la farine de noix de coco avec les graines de chia, la levure et la baie d’églantine en poudre. Dans un autre bol, mélanger les bananes avec les œufs. Verser le mélange liquide sur le mélange sec et bien mélanger.
3. Faire chauffer 1cs d’huile de noix de coco dans une grande poêle. Faire des petits tas de pâte et les aplatir légèrement. Les faire cuire quelques minutes de chaque côté. Répéter jusqu’à épuisement de la pâte.
4. Servir les pancakes empilés les uns sur les autres, avec une cuillérée de compote et du miel.

April 13, 2013

Leek, Polenta & Almond Patties


The inspiration for these patties was simply found in ingredients which I had at home. I had leftover nut pulp from the last time I made nut milk and had at the back of my mind to make patties with these and the baby leeks I had bought at the farmers market. I was about to cook some millet to add to the patties, but as I opened the cupboard, I saw a bag of polenta, and thought: why not? As I cooked the polenta, I had the surprise to find out that it can bubble rather volcanically! In no time, the hob was covered in splashes from the polenta and I was starting to wonder how on earth I was going to reach the handle from the saucepan to get it off the heat. Thankfully I managed, but the kitchen looked like a bit of a mess. Nevertheless, the polenta went really well with the rest of the ingredients. I ate the patties in pita bread with green salad, lemon juice and a yogurt and herbs sauce, in what made a very lovely lunch.


Leek, Polenta & Almond Patties – makes 10 to 12 patties
• 4tbsp cooking olive oil
• 6 baby leeks, finely chopped
• 100g polenta
• 100g almond pulp or ground almonds
• 20g parmesan, grated
• Salt and pepper
• 1 egg, beaten

1. Heat 1tbsp oil in a pan on a medium heat, add the leeks and stir-fry them for 3-5min until they are soft.
2. Bring 400ml water to the boil in a small saucepan, pour the polenta in and don’t stop stirring with a wooden spoon or whisk for 1min (be careful as the polenta can bubble like a volcano!). Take off the heat.
3. In a large bowl, mix together the leeks, polenta, ground almonds, parmesan, 1tbsp oil, salt, pepper and egg. Take a spoonful of the mixture and form a little ball with it, then flatten it in a patties’ shape.
4. Heat 1tbsp oil in a large frying pan on a medium heat and place about half of the patties in it. After 3min, flip the patties and let them cook for another 3min on the other side. Keep warm while you cook the rest of the patties.
5. Serve as it is or with lemon juice, yogurt and herb sauce, in a pita bread, in a burger bun, with green salad, etc.

Croquettes aux Poireaux, Polenta et Amandes – pour 10 à 12 croquettes
• 4cs d’huile d’olive de cuisson
• 6 petits poireaux, finement émincés
• 100g de polenta
• 100g de pulpe d’amandes ou d’amandes en poudre
• 20g de parmesan râpé
• Sel et poivre
• 1 œuf, battu

1. Faire chauffer 1cs d’huile d’olive dans une poêle et y faire revenir les poireaux pendant 3-5min jusqu’à ce qu’ils soient tendres.
2. Porter 400ml d’eau à ébullition dans une petite casserole, y verser la polenta en pluie, sans cesser de remuer à l’aide d’une cuillère en bois, pendant 1min (faire attention car la polenta peut faire de très grosses bulles). Retirer du feu.
3. Dans un grand bol, mélanger les poireaux avec la polenta, l’amande, le parmesan, 1cs d’huile, du sel et du poivre et l’œuf battu. Prendre une cuillérée de la mixture dans la main et former une petite boule. L’aplatir un peu pour faire une croquette. Répéter jusqu’à épuisement.
4. Faire chauffer 1cs d’huile dans une poêle. Y ajouter la moitié des croquettes et faire cuire 3min. Retourner les croquettes à l’aide d’une spatule et faire cuire encore 3min de l’autre côté. Garder au chaud le temps de cuire les autres croquettes.
5. Servir tel quel ou avec du jus de citron, de la sauce au yaourt, dans un pain pita ou un pain à hamburger, avec de la salade verte, etc.

April 05, 2013

Apple, Kiwi, Fennel & Cucumber Juice


We treated us with a juicer at the end of last year. I hesitated for a long time whether to get one or not. The beast takes quite a lot of space and I was afraid that it would end up being one of those kitchen appliances that would be rarely used. But so far so good and we’ve used it pretty much every week, and how much I love freshly made juice! Juicing is a great way to include a varied intake of vegetables and fruits in your diet and is nutrient dense. Although the juicer can take a bit of time to clean afterwards, it is not a too hard job. We’ve been experimenting with various fruits and vegetables and I have learnt so far not to juice too soft fruits/vegetables are they get mashed and most of it ends up going in the rubbish. Taste wise, start with ingredients that you like and experiment! Some might taste a bit strange at first, so it’s worth trying different combinations. Finally, it is best to drink the juice straight after it’s been made as fresh juice is highly perishable.

Here is a recipe for a juice mixing fruits and vegetables, which is great if you’re new to juicing. I hope you enjoy it, and let me know in the comments below if you juice, and if so, what are your favourite combinations.

Apple, Kiwi, Fennel & Cucumber Juice – for 1 large glass or 2 small glasses
• 2 green apples, cored
• 2 kiwis, peeled
• ½ fennel bulb
• ½ lime, peeled
• ½ cucumber

1. Place all the ingredients in a juicer and turn it on. You might need to do this in 2 rounds.
2. Pour into a glass and serve straight away.

Jus de Pommes, Kiwi, Fenouil et Concombre – pour 1 grand verre ou 2 petits verres
• 2 pommes vertes, évidées
• 2 kiwis, pelés
• ½ bulbe de fenouil
• ½ citron vert, pelé
• ½ concombre

1. Mettre tous les ingrédients dans un extracteur de jus/centrifugeuse et le mettre en route. Il sera peut être nécessaire de le faire en deux fois.
2. Verser dans un verre et servir de suite.


If the more liquid part of the juice separates from the more solid part like on the picture, just give it a little stir before drinking it