December 23, 2016

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!


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


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


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.

August 22, 2016

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.

August 01, 2016

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.


July 18, 2016

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 PickingDomaine 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.


July 07, 2016

9 Best Summer Salad Recipes


Summer time is here and there's no better meal for this time of year than a good salad! I love creating big bowls of goodness with fresh and seasonal ingredients, often no-fuss and always easily portable. An important point because we tend to go on picnics on a weekly basis and salads are the perfect dish to take along and share. I browsed through previously posted recipes on the blog the other day and thought that you might like a little recap of my nine best summer salad recipes. I’d love to read about your favourite summer salads too so feel free to write a line or two in the comments section below to share them. Happy summer, yay!

Summer Holiday Pasta Salad

Summer Sunshine Lunchbowl

Carrot and Chickpea Salad with Za'atar :


Cauliflower Green Tabbouleh

Broad Beans, Feta and Mint Salad

Tomato with Mozzarella

Melon, Cucumber and Feta Salad

New Potato and Asparagus Salad

June 29, 2016


Layered Smoothies in Small Glass Bottles

Years ago, I had a German pen friend whom I used to visit during the summer holidays. She lived in the North of Germany near the Baltic sea, and I have fond memories of holidays spent with her. She introduced me to a drink called Kiba, and I invariably used to order this every time we went out. Kiba stands for ‘Kirsch-Banane-Saft’ or cherry-banana drink and is a sweet and pretty looking layered drink. I’m not really sure what the drink was made with in cafés and restaurants, but I experimented a bit at home and came up with this delightful version. I love the combination of cherry and banana together, and the almond flavour from the almond milk makes it even better. This is a no-fuss and refreshing drink to have, now that summer is on our doorstep and cherry season is in full bloom.

Layered Smoothie in a glass

Kiba – makes 2 large glasses
•2 frozen bananas
•1 banana, peeled and sliced
•400ml almond milk
•A large handful of cherries, pitted

1.Place one frozen banana, the sliced banana and 200ml almond milk in a blender and blend until smooth. Poor into two glasses or glass bottles.
2.Put the leftover frozen banana with the cherries and 200ml almond milk in the blender and blend until smooth. Carefully pour the liquid on top of the first layer, pouring it on the back of a spoon to prevent the two layers from mixing. Serve.

Kiba – pour 2 grands verres
•2 bananes, congelées
•1 banane, pelée et coupée en rondelles
•400ml de lait d’amandes
•Une grosse poignée de cerises, dénoyautées

1.Mettre une des bananes congelées dans le bol d’un blender avec la banana en rondelles et 200ml de lait d’amandes et mixer jusqu'à l’obtention d’une texture lisse. Verser dans deux verres ou petites bouteilles.
2.Mettre l’autre banane congelée, les cerises et 200ml de lait d’amandes dans le blender et mixer jusqu'à l’obtention d’une texture lisse. Verser le mélange tout doucement dans les verres, en le versant sur le dos d’une cuillère pour éviter que les deux couleurs ne se mélangent. Servir.

Layered Smoothie in a Small Glass Bottle

June 13, 2016

Minty Pea + Feta Purée with Asparagus on Toast from 'A Year in my Real Food Kitchen'

Spring toasts on a white background

There are a number of food bloggers out there that I truly admire, and Emma from My Darling Lemon Thyme is one of them. I love her approach to cooking simple recipes with in-season ingredients and her passion for real food and local produce. I’ve tried and tasted many of her recipes, whether from her blog or her first book, and I was absolutely delighted to learn that Emma was releasing a new book this year, ‘A Year in my Real Food Kitchen’. I treated myself to it for my birthday, and you guessed it, I absolutely loved it! The book is divided into four sections, one for each season, and features beautiful recipes and pictures. The first recipe I tried was the Minty Pea + Feta Purée with Buttered Asparagus on Toast – super easy to prepare and an explosion of spring flavours. Below you’ll find the recipe for it, slightly adapted – Emma suggests gently frying the peas in butter with garlic, as well as the asparagus once cooked. I skipped this step and simply cooked them in boiling water for a few minutes. Either way is delicious and the toasts can be enjoyed on their own, or like I did, served alongside a carrot soup for lunch - the two paired really well.

Cookbook and ingredients on a white background

Toasts on a plate

Minty Pea + Feta Purée with Asparagus on Toast – serves 4
Recipe adapted from Emma Galloway's 'A Year in my Real Food Kitchen'.
•375g podded fresh or frozen peas
•2 bunches green asparagus, woody ends snapped off, cut in half
•2tbsp olive oil
•2 small cloves garlic, peeled and chopped
•100g feta, cubed + extra
•Big handful mint leaves, roughly chopped
•2tbsp lemon juice + zest from 1 lemon
•8 (gluten-free or not) bread slices
•Pea shoots or sprouts, to serve

1.Bring a large saucepan of water to the boil, add the peas and asparagus and cook for 5min. Drain and rinse under cold water.
2.Place the cooled peas, 1tbsp olive oil, garlic, feta, mint and lemon juice into a small food processor and pulse until puréed. Spread onto the bread slices.
3.Top up each slice with asparagus, crumbled feta, lemon zest, a drizzle of olive oil and pea shouts of sprouts. Serve.

Tartines à la purée de Petits Pois, Feta et Menthe et Asperges Vertes – pour 4 personnes
Recette adaptée du livre 'A Year in my Real Food Kitchen' d'Emma Galloway.
•375g de petits pois écossés, frais ou surgelés
•2 poignées d’asperges vertes, dont on aura coupé les extrémités, coupées en deux
•2 cs d’huile d’olive
•2 petites gousses d’ail, pelées et émincées
•100g de feta, coupée en cubes
•Une grosse poignée de feuilles de menthe, émincées
•2cs de jus de citron + le zeste d’1 citron
•8 tranches de pain (sans gluten ou non)
•Pousses de petits pois ou graines germées pour servir

1.Porter une grande casserole d’eau à ébullition, ajouter les petits pois et les asperges et cuire pour 5min. Egoutter et rincer à l’eau froide.
2.Mettre les petits pois refroidis dans un petit robot avec 1cs d’huile d’olive, l’ail, la feta, la menthe et le jus de citron et mixer jusqu’à l’obtention d’une purée. Etaler sur les tranches de pain.
3.Répartir sur les tranches de pain les asperges, la feta, le zeste de citron, un filet d’huile d’olive et les pousses de petits pois ou graines germées. Servir.

Toast on a white background