March 16, 2016

Kale, Pear and Kiwi Juice

A glass with a green juice and its ingredients on a white wooden board

This time of shifting seasons gives us an opportunity for rebirth and new beginnings. We emerge from the winter and welcome the longer days and vibrant spring energy around us. Our diet can also reflect the graceful transition of seasons, as we step by step start reintroducing more raw foods and help our bodies eliminating toxins accumulated over the past winter months. Juices are a fantastic way of supporting gentle cleansing of our digestive system and reviving our body. March is also a time when all the bounty of spring ingredients hasn’t arrived just yet, but there are still plenty of pears, kiwis and kale around, and it is therefore with this in mind that I came up with this very simple juice recipe.

A juicer (slow-running, if possible) is required to prepare this juice, however, if you don’t own one, you could transform it into a smoothie by adding a bit of plant milk and blending it in a high-speed blender until smooth.

Kale, Pear & Kiwi Juice – makes 1 large glass
•4 stalks of kale, leaves removed
•2 pears, chopped
•3 kiwis, chopped
•½ lemon, skinned

1.Place all the ingredients in a juicer/juice extractor and turn on to extract the juice.
2.Pour in a glass and enjoy straight away.

Jus de Kale, Poire et Kiwi – pour 1 grand verre
•Feuilles de 4 branches de kale
•2 poires, en morceaux
•3 kiwis, en morceaux
•½ citron, pelé

1.Mettre tous les ingrédients dans un extracteur de jus ou centrifugeuse et mettre en route pour recueillir le jus.
2.Verser dans un grand verre et boire de suite.

March 02, 2016

Winter Vegetable Stew with Butter Beans & Kale

Hot pot on a wooden background

Imagine for a moment: the wind is howling outside, rain is pouring against the windows. A dark winter’s night. Thankfully, you’re in the comfort of your home, cozy inside. Maybe you’re wrapped in a blanket or in front of a toasty fire. In the kitchen, a pot is on the stove – in it, root vegetables are cooking in a rich spicy sauce. A delicious smell spreads throughout the house. Soon, dinner is ready: you and your loved ones gather around the table and dish out ladles of the warming stew. Conversation flows, bellies feel content. It feels good to be home...

Parsnips, Carrots and Sweet Potatoes on a wooden background

Casserole dish on a table


Winter Vegetable Stew with Butter Beans & Kale – serves 6
I used purple sweet potatoes, but regular orange ones would do as well.
•2tbsp olive oil
•1 red onion, peeled and sliced
•2 garlic cloves, peeled and finely chopped
•2tsp dry oregano
•1tsp mild chilli powder
•2 tsp paprika
•3 large carrots, peeled and sliced
•3 medium parsnips, peeled and chopped
•2 sweet potatoes, peeled and chopped
•2 cans whole tomatoes
•Water
•400g cooked butter beans
•1 large bunch of kale, leaves removed
•Salt and pepper
•Cooked bulgur or another grain, to serve
•1 lemon, cut into quarters, to serve

1.Heat the oil in a large saucepan or pot on a medium heat. Add the onion and fry gently, stirring often, for about 5min, until soft. Add the garlic, oregano, chilli powder and paprika and cook for a minute.
2.Add the carrots, parsnips, sweet potatoes and cans of tomatoes. Mix well, breaking the tomatoes in bits as you do so, with a wooden spoon. Add water so that the vegetables are barely covered, about 2cups, bring to a simmer, cover, reduce the heat to low and leave to cook for about 35-40min, until the vegetables are very tender.
3.Add the butterbeans, kale and season with salt and pepper. Cook for another 5min, then serve with a grain of your choice and fresh lemon.


Ragout de Légumes d’Hiver aux Haricots Blancs – pour 6 personnes
J'ai utilisé des patates douces violettes, mais des oranges feront aussi très bien l'affaire.
•2cs d’huile d’olive
•1 oignon rouge, pelé et émincé
•2 gousses d’ail, pelées et émincées
•2cc d’origan séché
•1cc de piment doux en poudre
•2cc de paprika moulu
•3 grosses carottes, pelées et coupées en rondelles
•3 panais moyens, pelés et coupés en morceaux
•2 patates douces, pelées et coupées en morceaux
•2 boites de tomates entières
•Eau
•400g de haricots blancs cuits (type haricots judion)
•1 grosse poignée de feuilles de kale
•Sel et poivre
•Boulgour cuit (ou autre graine), pour servir en accompagnement
•1 citron, coupé en quartiers

1.Faire chauffer l’huile dans une sauteuse sur feu moyen. Ajouter l’oignon et le faire revenir en remuant souvent, pendant environ 5min, jusqu'à ce qu’il soit tendre. Ajouter l’ail, l’origan, le piment et le paprika et faire chauffer 1min.
2.Ajouter les carottes, panais, patates douces et boites de tomates. Bien mélanger avec une cuillère en bois, en cassant les tomates en petits morceaux. Ajouter de l’eau pour couvrir à peine les légumes (environ 500ml), porter à ébullition, réduire le feu, couvrir et laisser mijoter environ 35-40min, jusqu'à ce que les légumes soient tendres.
3.Ajouter les haricots, le kale et assaisonner de sel et de poivre. Faire cuire encore 5min et servir avec le boulgour et du citron.

Stew, bulgur and lemon