April 24, 2014

Banana Shake with Blueberry Swirl


Apart from my daily yoga practice and walking everywhere, my fitness habits had been fairly limited over the past few years. I usually tended to be more active in the summer, doing a bit of swimming and surfing, some cycling and a few hikes every so often. We wanted our move to France to be the opportunity to become active again and enjoy the outdoors as much as possible. We’re lucky to have the ocean on our doorstep, as well as beautiful countryside and mountains, and it would be a shame not to make the most of it. So, we've been here for nearly four weeks and I am pleased to say that we’re really getting into the habit of doing exercise and being active: whether it is going to explore our surroundings or to try out a new class. This is making me feel good. Of course, our bodies feel the need to get fuelled to keep us going, and this is when I find that having a wholesome balanced diet helps a great lot. I've been into making smoothies and juices a lot lately and this one is the kind that I would typically enjoy post workout. We came up with the recipe for the plain banana shake a Sunday afternoon a few months ago, and have had it on several occasions since then. The berries are totally optional, but they add a bit of a zing to the recipe and make the drink look a bit psychedelic, which I found rather cool. I hope you’ll love the recipe as much as we do. Be active, healthy and happy x


Banana Shake with Blueberry Swirl – serves 2
•4 tbsp blueberries, fresh or frozen
•Dash of lime juice
•2 bananas, peeled and sliced
•2tbsp nut butter (such as cashew or almond)
•1tbsp hemp seeds
•Dash of maple syrup
•200ml oat milk (or hemp, rice, almond, etc.)

1.Place the blueberries in the bottom of two tall glasses. Add a dash of lime juice in each glass and muddle them so that they are mushy.
2.Place the bananas, nut butter, hemp seeds, maple syrup and plant milk into a blender and blend until smooth.
3.Carefully pour the banana shake over the blueberries and serve.


Shake a la Banane et Tourbillon de Myrtilles – pour 2 personnes
•4cs de myrtilles, fraiches ou surgelées
•Un trait de citron vert
•2 bananes, pelées et coupées en rondelles
•2cs de beurre de fruits à coque (tel que amandes ou cajous)
•1cs de graines de chanvre
•Un trait de sirop d’érable
•200ml de lait d’avoine (ou de chanvre, de riz, d’amande, etc.)

1.Mettre les myrtilles au fond de deux grands verres. Ajouter un trait de jus de citron vert dans chaque verre et écraser les myrtilles.
2.Mettre les bananes, le beurre de fruits à coque, les graines de chanvre, le sirop d’érable et le lait végétal dans un mixeur et mixer jusqu'à l’obtention d’une texture onctueuse.
3.Verser dans les verres sur les myrtilles écrasées et servir.

April 15, 2014

Nutty Orange & Chocolate Mousses


I hope you will forgive me for posting yet another recipe with chocolate, but after all Easter is on its way and it is the perfect time to indulge in anything chocolaty. Where we've moved, we happen to live near the French capital of chocolate, and you can’t go out in the streets without stumbling upon a chocolaterie: there are true works of art in the shop windows, all very tempting but also rather pricey.

This recipe is nothing fancy, but nonetheless delicious, something that you could serve for a light but satisfying pudding on Easter day maybe? Do not expect something in the style of the traditional French chocolate mousse but rather something in between a mousse and a crème. Feel free to play with the recipe, as you could leave the orange out altogether for a plain mousse, or replace the bananas by two avocados for instance. Have a great rest of the week and wishing you a happy Easter!


Nutty Orange & Chocolate Mousses – serves 4
•4 ripe bananas
•Zest and juice of 1 organic orange
•5tbsp nut butter
•5tbsp raw cacao powder
•Pinch of salt
•2tbsp nuts (almonds or Brazil nuts), chopped

1.Peel and slice the bananas. Place them in a blender together with half of the orange zest, the orange juice, nut butter, cacao powder and salt and blend until smooth.
2.Spoon into little verrines or ramequins and place in the fridge for at least 1hour to set.
3.When ready to serve, sprinkle with the rest of the orange zest and the chopped nuts.

Mousses Noisettées Chocolat-Orange – pour 4 personnes
•4 bananes mures
•Zest et jus d’1 orange bio
•5cs de beurre de fruit à coque
•5cs de cacao cru en poudre
•Pincée de sel
•2cs de fruits à coque (amandes ou noix du Brésil), émincées

1.Peler les bananes et les couper en rondelles. Les mettre dans un mixeur avec la moitié du zeste d’orange, le jus d’orange, le beurre de fruits à coque, le cacao en poudre et la pincée de sel, et mixer jusqu'à l’obtention d’une consistance crémeuse.
2.Transférer dans des verrines ou ramequins et mettre au réfrigérateur pour au moins une heure.

April 08, 2014

Vegan Double Chocolate Oatmeal - Guest Post by Del's Cooking Twist

While I was busy moving to France, my blogger friend Delphine from the lovely blog Del’s Cooking Twist, kindly agreed to prepare a guest post for food moods. If you’ve never visited her blog, I urge you to do so, and you will find mouth-watering recipes with French, Scandinavian and American influences, cooked with Del’s own little twist. 
Thank you so much Delphine :) x


Today I'm lucky to be invited by my blogger friend Food Moods as a guest post. I've been following her for quite a while now and I really like the way she turns her recipes. She wants them healthy, tasty and colorful. She also uses natural ingredients, which makes you feel very close to the nature.

Because mornings are very important, I tried to create a recipe which is healthy to fit Food Moods spirit and I twisted it like a dessert to fit Del's cooking twist ;)

Vegan Double Chocolate Oatmeal with Goji Berries – serves 2
•1 cup rolled eats
•1,5 cup almond milk
•½ tsp vanilla extract
•3 tbsp dark chocolate, 100% cocoa
•2 tbsp brown sugar
•1 tbsp flaxseed meal
•1 pinch of cinnamon
•100g dark chocolate
•3 tbsp almond milk
•1 handful of goji berries
•Maple syrup (optional)

1. In a saucepan over high heat, place the rolled oats and cover with 3 cups of almond milk. Bring to a boil and cook for 3-5 minutes, stirring occasionally, adding ½ cup water as necessary as the mixture thickens. Add the cocoa powder and the vanilla to the pan and stir until well combined.
2. Turn the heat down to low. Add the sugar, flaxseed meal and cinnamon and stir to combine.
3. Melt the dark chocolate with 3 tablespoon of almond milk in the microwave.
4. Serve the oatmeal in two bowls, then top with the dark chocolate ganache and sprinkle some goji berries. Drizzle with maple syrup if wished.


Aujourd'hui j'ai le plaisir d'être invitée par Food Moods pour publier une de mes recettes réalisée pour l'occasion. Cela fait un bon moment que je suis ce blog et j'aime beaucoup l'esprit dans lequel Blandine de Food Moods inscrit ses recettes. Elle les veut pleines de saveurs, saines et colorées. En outre, elle fait la part belle aux ingrédients naturels, ce qui vous donne l'impression d'être en harmonie avec la nature.

Le matin représentant pour moi un des moments forts de la journée lorsqu'il s'agit des repas, j'ai voulu créer une recette de petit déjeuner à la fois saine pour correspondre à l'esprit de Food Moods, tout en étant aussi gourmande qu'un dessert pour lui donner le petit “twist” de Del's cooking twist.

Porridge Vegan au Double Chocolat et Baies de Goji – pour 2 personnes
•100g de flocons d'avoine
•40 cl de lait d'amande
•½ cuil. à café d'extrait de vanille
•3 cuil. à soupe de chocolat en poudre, 100% cacao
•2 cuil. à soupe de cassonade
•1 cuil. à soupe de graines de lin
•1 pincée de cannelle
•100g de chocolat noir
•3 cuil. à soupe de lait d'amande
•1 poignée de baies de goji
•Sirop d’érable (optionel)

1. Dans une casserole, porter à ébullition le lait d'amande et les flocons d'avoine et faire cuire pendant 3 à 5 minutes, en remuant de temps à autre et ajoutant 12 cl d'eau pour désepaissir. Incorporer le cacao en poudre et la vanille et mélanger.
2. Baisser le feu au minimum et ajouter le sucre, les graines de lin et la cannelle. Bien remuer.
3. Faire fondre le chocolat noir avec 3 cuil. à soupe de lait d'amande au micro onde.
4. Servir le porridge dans deux bols, puis verser la ganache au chocolat sur le dessus et parsemer de baies de goji. Arroser d’un filet de sirop d’érable, si vous le souhaitez.

Del’s Cooking Twist: http://www.delscookingtwist.com/
Facebook: https://www.facebook.com/pages/Dels-cooking-twist/158928514282620