Greengage Yogurt cake - Gluten free

I now have an oven again and I have been so happy to be baking again! Simple things...

A few people in my family have discovered they can't have gluten anymore and so I have been recreating a really simple and traditional cake that we make in France: Le gateau au Yaourt.

French readers this will make you laugh, indeed this is a recipe we usually learn when we are about 3 years old... 

This is a revisited version though using a gluten free self raising blend ( Dove Farm ) and some fresh greengages I found at the Lewisham market.

You can replace the greengages with any other fruit but always be aware of the amount of water they contain and the amount you use so as not to make the cake too wet.

Buy a small yogurt pot (125g) and we will use the pot to measure the ingredients so don't throw it away!

 "Gateau au Yaourt aux reine Claudes"

1 x 125g natural yogurt pot (keep the pot to measure the other ingredients!)

2 Pots Soft Dark brown sugar

3 pots Gluten free self raising flour

2 eggs

1/2 pot Coconut oil melted

8 greengages

Preheat your oven to 180c.

Greese a cake tin with some coconut oil (I used a brownie tin here but it works very well in a round  tin too) and then flour the tin thinly shaking off the excess of flour.

In a mixing bowl, add the yogurt, sugar, and 2 pots of flour. Mix well.

Add the eggs and mix well again.

Now add the last pot of flour and the melted oil.

Pour the batter in the cake tin.

Cut the greengages in half and place them on the cake mixture skin side up, gently pressing them half way down.

Bake for about 20/25min or until a knife comes out clean.

Delicious with a cuppa'!

Bon appetit!

If you want to learn more gluten free recipes, come to my Natural baking class on the 4th of October, you will learn how to make  the healthier versions of ‘Carrot cake’, ‘Granola Bars’, ‘Chocolate Brownies’, ‘Flourless Blondies’ , 'Peanut butter Cookies' and more, using unusual ingredients but  easy to make!

Cauliflower, potato and pea curry

Watercolour by Sybille Pouzet

In a month's time I will be in India, exploring Rishikesh and surroundings, doing loads of yoga, and eating a lot of curries! 

So to get used to it, I have been trying out some recipes… 

So for you this month here is another curry recipe, using seasonal ingredients as always!

Cauliflower is wonderful cooked in these indian spices and may well remind you of some Indian takeaways… perhaps a bit less greasy… 

Feel free to customise it as usual, this is a nice base and you can adapt it by removing the peas and adding asparagus instead, or any other vegetable you like! 

It is a lovely simple dish, easy to digest, and rather easy to make as well. I tend to make a big batch and keep it for a day or two… I hope you enjoy it! 

Cauliflower, potato and pea curry

Serves 6-8

3 tbsp coconut oil

2 onions, finely chopped

2 garlic cloves, finely chopped

1 tsp ground ginger

1tsp mustard seeds

1tsp cumin seeds

2 tomatoes, diced small

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

3 curry leaves

1 kg potatoes, diced 

1 large cauliflower, cut into florets 

250g frozen or fresh peas.

Heat the coconut oil in a heavy pan. Sauté the onions and garlic until soft. 

Add all the other spices and tomatoes and stir well. Cook for another 2 min. 

Add the potatoes, some sea salt, and just cover with cold water. Bring to a simmer, cover with a lid and continue to simmer for 10min. Add the cauliflower and cook for another 6-8min, then add the peas and cook for another 2 or 3 min or until the cauliflower and potatoes are tender.

Serve hot with some rice or salad. 

Bon appétit!

Wild rice and broad bean salad with orange dressing

Welcome spring! 

I just love it when spring vegetables arrive. That's the beauty of eating seasonal, you get to look forward to the beautiful vegetables and fruit nature gives us. I always get excited when broad beans, broccoli and all sorts of delicious green things arrive.

The thing is that nature is very clever, it gives us exactly what we need at each season, more roots in winter to stay warm and grounded, more greens and light veggies in spring and summer to get lighter, and embrace warmer weather. 

So here is a little recipe for you to enjoy the arrival of spring…Bon appetit!

Wild rice and broad beans salad 

3/4 Cup (120g) Wild rice

1 red peppers

1 yellow peppers

1 bunch asparagus

1 bunch chervil 

300g frozen or fresh broad beans, shelled

orange dressing

Orange dressing

1&1/2 tsp Grainy mustard

4 TBSP Orange juice

1 TBSP lemon juice

1/2 TBSP honey

5 TBSP olive oil

Salt and pepper

Preheat the oven at 180c.

First cook the rice as indicated on the packet, usually cook it in a pan of boiling water for about 30-40min. Drain well and let it cool down.

Meanwhile, chop the peppers in small cubes and place them on a baking tray. Drizzle with olive oil, salt and pepper and roast in the oven for about 25min, or until soft and slightly caramelised.

Wash the asparagus well. Cut the ends and then cut them in 3 or 4. Place them on a baking tray and drizzle with olive oil, salt and pepper. Roast in the oven for about 20min, or until soft.

Cook the broad beans in a saucepan of salted boiling water for about 3 min. Drain. When they are cooler you can start removing the shells if you like, this is optional.

Chop the chervil roughly, set aside.

For the dressing: Mix the mustard with the orange and lemon juices, then add the honey. Stir and slowly add the olive oil. Season with salt and black pepper.

Now let’s bring the salad together: Mix the rice to the asparagus, broad beans, peppers and chervil. Poor some of the orange dressing and mix well. Of course, taste it to see if it needs more seasoning. Delicious...

Note: You can of course use any there rice, Camargue rice or brown basmati rice would work well.

Buckwheat pancakes with leeks and spinach

After Christmas and New year's eve, 

you'd have thought it would be over with indulging, but in France, it just never ends! 

The first week of January, we celebrate the arrival of the Kings with an incredibly rich (and delicious) pastry called "Galette des rois". It's basically a pie, with two layers of puff pastry filled with a rich almond cream. But that's not what we will be talking about today...

Then in February, it's Pancake day and "mardi gras" where we make loads of pancakes to fill ourselves up before the fast before easter… at least that's the tradition… 

So this month I wanted to give you a pancake recipe, but making it a little bit more unusual . 

This batter is actually usually made for " galettes bretonnes" , in Brittany. I really like the  distinct flavour of buckwheat, that goes really well with savoury fillings. 

Buckwheat is not wheat, it is a seed and is completely gluten free. It contains good amounts of vitamin B2 and B3, copper and magnesium. It is rich in soluble dietary fiber and contains about 11-14g of protein per 100g.

 Buckwheat pancakes with leeks and spinach

Serves 4 (2 pancakes each)

Pancake mix:

330g Buckwheat flour

10g sea salt

1 egg

750ml cold water

60ml Olive oil (to cook the pancakes)

Filling:

4 leeks- tops removed

200g baby spinach

200g soft goats cheese- crumbled

8 Sundried tomatoes- cut into small pieces

Sea salt

Black pepper

First make the pancake batter:

In a big bowl mix the flour with the salt.

In a jug mix the water and the egg.

Make a little well in the middle of the flour mix.

Slowly poor the water/egg mix in the well and start stirring with a whisk from the centre to the edges.

Slowly add more of the water mix, still stirring well until the batter is soft. Continue with the remaining of the water until you have a smooth, soft batter. 

Cover and let it rest for at least an hour in the fridge.

Meanwhile, prepare the filling:

Cut the leeks in half, and then in thick slices. Wash if needed. 

Put the leeks in a saucepan with a teaspoon of olive oil, and a tablespoon of water on medium heat. 

Cover so the leeks can steam. In French we call that a "fondue de poireaux". 

Let them cook for about 5 min or until soft, but still bright green. If you overcook them they will become darker. 

Add the spinach, cover and let it wilt. Set aside.

Make the pancakes:

In a pancake pan, or a frying pan, put a teaspoon of olive oil. Let the pan get very hot, then add a small ladle full of batter. It should be quite a thin layer. Cook until the edges start to come away from the pan, then gently slide a pallet knife under the pancake to lift it and turn it over.

Once turned over, add some leek and spinach mix, a few pieces of tomatoes and some crumbled goat's cheese. Cook for a few minutes.

Transfer to a plate and either roll or fold the pancake. 

Serve hot with a green salad.

Happy Pancake day!

Note: If you have some batter left over, you can make sweet pancakes. One of my favourites used to be  a squeeze of lemon juice and sugar… Twist it using coconut sugar, shredded coconut, a few chocolate chips… Let your imagination guide you! 

Dark Chocolate Vegan Truffles

When I was a little girl in France, making truffles for Christmas was a real tradition. Every year we would get our hands covered in chocolate and make a mess in the kitchen to prepare these delicious "petits fours". We would often make them only a few days before Christmas so we could give them as a present in a little box or a sachet. Along with some "beautiful " salt dough handmade and hand painted christmas decorations, we thought they were a wonderful gift! 

The traditional recipe is made with cream. This year I wanted to try different ways to make a dairy free version...

I first tried a wonderful recipe that uses raw cacao paste , and made rich super dark truffles. You can find this recipe here. 

I loved that recipe but I also wanted to make an easier version, and also a recipe that would be closer to the recipe I used as a child. 

Traditionnaly, truffles are actually made of a thick "Ganache" that is refrigerated, shaped into small balls and rolled into cacao powder. A "Ganache" is typically made from dark chocolate, double cream, and sometimes a little bit of butter. 

To make these truffles, I have replaced the cream with Coconut milk, in a smaller quantity. And there you are, a Vegan version of truffles!

So here is your recipe:

Dark Chocolate Truffles

Makes 24 

200g Dark Chocolate ( 70% cacao)

100g Full fat Coconut milk

1 tsp Vanilla essence (optional)

A Pinch of sea salt

Dark cacao powder to roll the truffles

Finely chop / or grate the chocolate and place it into a mixing bowl.

Heat the coconut milk in a saucepan until it comes to the boil.

Slowly pour the hot milk onto the chocolate. Do not mix yet, simply let the chocolate melt. 

After a minute or two, start mixing the chocolate and the milk, starting from the centre and slowly going towards the edges. The mixture should be silky smooth. 

At this point you can add the vanilla and salt, and mix again but resist the temptation to over mix or it will change the consistency of the truffles, they may loose there smoothness! 

Let the mixture cool down, cover with a plate or cling film and let it set in the fridge for at least an hour, or overnight.

Prepare a plate with some cacao powder to roll the truffles in.

When the mixture has hardened, scoop a little bit with a teaspoon, roll into a small ball with your hands, and roll it in the cacao powder.

You can keep the truffles in an airtight container in the fridge for about a week.

They make a great present or a lovely after dinner treat!

Bon Appetit!

Butternut Squash Curry

Butternut Squash- Watercolour on paper

Warm and comforting foods are on the menu everyday at home. This means soups and stews are simmering nearly everyday on the stove! I can't get enough. My body is craving root vegetables and easy to digest foods. My raw salads will have to wait till spring… 

Every Friday Riverford's veggie box brings me delicious veggies to cook with, and to improvise with!

Needless to say that at the moment squashes, parsnips and carrots are kings and queens.

And this is perfect since mother earth has planned to give us exactly what we need each season…

This month's recipe is a wonderful warming curry, delicious served with brown rice and yogurt.

Butternut squash is an amazing fruit that we use as a vegetable. I love it's nutty flavour (and I must say that the organic ones definitely have a ton more flavour…). You can roast it, make it into soups, dips, or even grate it like carrots. It contains Vitamin B6, which helps keep the nervous system functioning optimally. It is also said to help reduce inflammation in the body… 

It is also simply delicious and I get very excited when the squash season starts! 

I hope you enjoy this recipe, do let me know and if there is anything you'd like to see on this blog please do make your requests! 

Butternut Squash Curry

Serves 4

1 onion, diced

1cm fresh ginger, peeled and finely chopped

1 garlic clove, finely sliced

1tsp dried chilli flakes

2tsp coriander seeds

2tsp cumin seeds

2 tsp Garam masala

1 red pepper, cut in chunks

1 butternut squash, peeled, deseeded and cut into roughly 2cm chunks

100g red lentils

750ml vegetable stock (I use Marigold powder diluted in hot water)

400g tinned tomatoes

1 big handful of fresh coriander, roughly chopped

Sea salt and Black pepper

Heat the oil in a large, heavy-bottomed saucepan over medium heat.

Add the onions, ginger and garlic, a pinch of salt and sauté until the onions have softened, stirring frequently.

Add the chilli flakes, the coriander, cumin and gram masala. Stir for a minute or two, then add the lentils,  red pepper, squash and stir until well coated.

Now add the stock and the tomatoes.

Simmer, part covered for about 30min, stirring form time to time.

When the squash is soft and the lentils are cooked, add some fresh coriander and mix well.

Delicious with some brown rice and some yogurt.

You can also serve it the next day, the flavours will have developed even more…

Bon appétit!

Raw Cheesecake recipe

I had been thinking about giving you a bit more recipes lately so it is my immense pleasure to introduce you to the Raw Cheesecake! 

This is not trying to compete with the dairy version of this famous desert but it is really delicious in its own right.

Some would say it is healthier as it has no dairy, no processed sugar, no wheat and it is vegan. It is still a rich desert though so treat as such...

Try it with raspberries, strawberries, blueberries or any of your favourite fruit.

It makes a delicious summer pudding...

Vanilla Cheesecake with almond crust

For the crust

1 and ¾ cup almonds

¼ cup medjol dates

½ cup figs

Zest of one lemon

A pinch of sea salt

For the filling

3 cups cashews, soaked for at least 1h

¾ cup lemon juice (about 4 lemons)

¾ cup agave syrup

¾ cup + 1 TBSP coconut butter (melted)

1 vanilla pod

½ tsp sea salt

Fresh berries and coconut flakes to decorate

(1/2 cup of frozen red fruit optional to make a layered cheesecake- see tip)

For the crust: 

Blend all the crust ingredients in a food processor until slightly sticky (when you take a bit of the mixture and press it between two fingers it should stick together).

Press into a cheesecake tin, refrigerate.

For the filling:

Drain the cashew nuts and put in a food processor or high speed blender. Add the lemon juice, agave syrup, ¾ cup coconut butter (melted), vanilla and salt. Process until the mixture is smooth. 

Pour the mixture onto the crust, decorate with berries and coconut flakes, refrigerate. You can also freeze your cheesecake to make it in advance!

Tip: 

For a 2 layer cheesecake with red fruit:

Only pour ¾ of the vanilla mixture on the crust, refrigerate and let it set.

Keep the ¼ of the mixture that’s left in the food processor and add ½ cup of red fruit and 1 TBSP of melted coconut butter. Process until smooth then pour over the first layer of the cheesecake. At this stage you can decorate with berries and coconut flakes. Refrigerate and let it set. 

You can also freeze the cheesecake if you want to prepare it in advance.

Enjoy!

Healthy Breakfast Granola

250g Jumbo oats

60g pumpkin seeds

60g Hazelnuts, roughly chopped

A handful of Coconut flakes

40g Goji berries/ or any other dried fruit you like

4 Tbsp melted coconut butter

4 Tbsp Date syrup

A pinch of see salt

Preheat your oven to 180c.

In a big bowl, mix the oats with the pumpkin seeds and the hazelnuts.

Mix the melted coconut butter with the date syrup, pour the coconut butter/date mixture over the oat mixture and mix well so everything is well coated in the coconut butter and date syrup (add more date syrup if you like it sweeter).

Line a baking sheet with some baking parchment. Spread the oat mixture on the baking sheet and roast in the oven for 6min. At this stage, add the coconut flakes and roast in the oven for an extra 2min, or until the coconut flakes are golden.

Take out of the oven, let the granola cool down, and add your dried fruit. Mix well. Store in jars or airtight containers. Delicious with a bit of yogurt, and if you are a dark chocolate fan you can even add a few chunks of it in the mix…

Bon appétit!

Hearty wintery lunch

Warm quinoa, squash, cauliflower and avocado salad

Serves 4 

1 Cup of Quinoa

2 Cups of water

1 small cauliflower

1 small butternut squash

1 Avocado, roughly diced

1 tsp cumin seeds

1 tsp coriander seeds

Olive oil

Sea salt

Black pepper

 A handful of Fresh parsley

A Handful of almonds, roughly chopped

(Optional -not really in season- : 1 Grated courgette)

Preheat your oven to 180c.

Peel the butternut squash, cut it in half lengthways and remove the seeds with a spoon.

Cut each half in half again lengthways. Now cut them in small quarter moons, or small chunks. It does not really matter in what shape you cut them as long as they are fairly even in size so they cook evenly.

Place the squash chunks on a baking tray lined with baking parchment (or silicone sheet). Drizzle with some olive oil, sea salt, black pepper, 1/2 a teaspoon of cumin seeds and 1/2 teaspoon of coriander seeds. Mix well.

Roast in the oven for about 20-25 min or until the squash is tender and slightly brown.

Cut the cauliflower in small florets. Place a baking tray lined with baking parchment (or silicone sheet). Drizzle with some olive oil, sea salt, black pepper, 1/2 a teaspoon of cumin seeds and 1/2 teaspoon of coriander seeds. Mix well.

Roast in the oven for about 15min or until the cauliflower is tender and slightly brown and crispy.

Meanwhile cook your quinoa:

Rinse the quinoa through a fine sieve.

 Put the quinoa and the cold water in a saucepan.

Bring to a boil, simmer for 5-7min.

Turn the heat off, cover the saucepan and let the quinoa absorb the water for about 5min.

Using a fork, fluff the quinoa and season with some sea salt, black pepper and a drizzle of olive oil.

When all the vegetables are cooked, add them to the quinoa, add the avocado and the parsley and mix carefully. Check and adjust the seasoning.

Sprinkle the almonds over the salad before serving.

Delicious served with a fresh green salad seasoned with a simple dash of balsamic vinegar, some good olive oil and salt and pepper. 

Bon Appétit!

Quinoa

Taste: Lovely fine texture and nutty taste

Where from: Originally from the Andes

Nutrition: Quinoa is a very easily digestible starch, it contains a lot of protein (about 13% for 100g) and no gluten at all. 

Ideas: You can use it instead of couscous with vegetable tagine,  make  a lovely morning porridge with almond milk and a bit of honey, or even use it in its flour form to bake biscuits and cakes. You can also find red quinoa in some health food stores that will look beautiful on a plate.

Photography and recipe:  ©Sybille Pouzet- All rights reserved 

Raw coconut, almond and cacao after yoga treats!

Today I wanted to share with you this lovely recipe using delicious plant based ingredients. No processed sugar, dairy or gluten involved... 100% delicious though, and nutritious...

This is a great snack for after yoga/ workout, or simply as a treat with a cup of tea!
The beauty of raw food treats is that it usually is very easy and quick to prepare.
Deliciously fudgy, and chocolaty, a little goes a long way so enjoy it and try to keep some for later...

Ingredients:

1/2 cup dessicated coconut
1/2 cup almonds
8 dates (if you use medjol dates, use only 4)
1 Tbsp water- only if the mixture is too dry- (it depends on the dates you use!)
2 Tbsp Almond butter
1 Tbsp raw cacao powder - or carob powder
A pinch of sea salt

Directions:

• Place the almond and coconut in a food processor equipped with the S blade. Pulse until the mixture becomes like flour. 
• Now add the dates, almond butter, cacao, salt and water if needed. Pulse until the mixture comes together and gets sticky.
• Press the mixture onto a cutting board and form a rectangle. Slice into bite size pieces with a sharp knife. Eat now and if you can resist keep some in a container in the fridge! It will keep about 5 days.

And if you are interested in learning more healthy vegetarian recipes, we have some lovely workshops coming up in the autumn so check it out here!
Also let me know how this goes and if there is anything you'd like to learn (food-wise or yoga-wise) please do let me know by email or on the comment section below!

Raw Spaghetti for vitality! ♥

I just love it when it starts getting a bit warmer and the courgettes are back in season! Hooray!

Eating more raw foods at this time of the year comes to me naturally and I have to say I am always amazed at how much vitality it gives me, and it is much needed at the moment!
I am lucky to have a lot of work, teaching yoga and cooking, and I am preparing for a 5 week trip to Bali in August to complete my 500h Yoga teacher training. More on that soon.

In busy times I am always reminded how important it is for me to keep up with eating well, practicing yoga in a nurturing way (which should obviously always be the case but this means sometimes really slowing down and making sure we're practicing to replenish rather than exhaust more...)  and making sure to also have time for the people I love!

Back to the courgette.
The courgette (Zucchini) belongs to the squash family, this one being a summer squash. In a culinary context, the courgette is considered as a vegetable, however, it is an immature fruit, it is actually the swollen ovary of the courgette flower!!

Nutritionally in its raw form, it has very little calories and is rich in potassium and vitamin A.
I always think it is best to eat it raw so it keeps all its nutritional properties but to be honest I also like it cooked occasionally.
There are millions of dishes you can make with it: grated courgette salad, courgette lasagne (you can learn this one next tuesday HERE), courgette stir fry, oven roasted courgettes, stuffed courgettes....
But for now we'll stick to a real quick recipe, ideal for an energising lunch/dinner, the courgette spaghettis.

Courgette spaghettis

Serves 2

2 courgettes
1 handful of alfalfa sprouts
1 handful of mixed crunchy sprouts (such as lentils, chickpeas, mung beans...)
1 avocado, diced
1 handful of pumpkin seeds

For the fresh tomato sauce:
4 tomatoes (about 250g)
1tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp minced shallots
1 tsp dijon mustard
1/2 tsp sea salt
1/2 tsp black pepper

Make the tomato sauce by blending all the sauce ingredients in a blender. Adjust the seasoning. Set aside.

Cut the courgettes in spaghetti-like strips using a spiraliser or a julienne peeler. If you don't own any of these you can simply make ribbons with a potato peeler.

In a dish mix the spaghetti with the tomato sauce. Add the avocado, the sprouts and pumpkin seeds. Mix gently and serve!
Bon appétit!

Let me know how it goes and let me know your requests for the next blogs in the comments below!

S.

French celeriac "remoulade"- the healthier way

I was testing a celeriac soup recipe for one of my next classes at Divertimenti in London when I was left with half a celeriac unused. This is the sort of thing that gets my creative juices going as I just feel so free to do anything I want, and only if I want. No pressure to create something for a class or for guests, this is completely up to me to make anything or not, and I feel totally free to make something that I want, and no one else needs to want or like it! This is often how the best ideas come and the most satisfactory creations appear in my kitchen! So in the end I thought I would share it with you...

Celeriac is very much used in France and the "remoulade" is a dish that is as old as the oldest stones if the country probably (although I have not verified that fact...). It is a very simple salad made of grated celeriac, a very mustardy mayonnaise. This is THE tip, as all the teachers at cookery school repeat "il faut mettre beaucoup de moutarde!", in other words put a lot of mustard. 

The only thing is I don't like mayonnaise, I don't like that there is egg and so much oil in it. 

So I came up with this option: using yogurt.

This not only healthier (in that case it means not as fat) but a lot quicker and easier! 

As I don't eat much dairy, I used soy yogurt but feel free to use normal yogurt. 

Enjoy this lovely wintery salad, let me know how it goes and I'll be back with more creations soon... 

Celeriac Remoulade

- 1/2 Celeriac (about 400g)

- 1/2 Lemon juice

- 2 tsp Dijon mustard

- 5 Tbsp Soy yogurt

- 1 Tbsp olive oil

- Sea salt

- Black pepper

Peel and grate the celeriac. Put it in a salad bowl and pour the lemon juice over, some sea salt and mix well. The lemon juice will prevent the celeriac to go brown so don't miss that step!

To make the dressing simply mix the yogurt with the mustard, olive oil, salt and pepper. 

Pour the dressing over the celeriac and mix well.

Et voila, c'est prêt!

Bon appétit!

Happy new year! A hearty nutritious stew to start the year.

Happy New Year to all of you my dear readers!

May this year be filled with new experiences, excitement, love, creations and hearty healthy food!


In this beginning of the new year, I feel more than ever the need to create.
Infact I have taken up drawing lessons again and it is such a joy to make marks on paper, I can't believe I did not do it for so many years!
Like yoga, cooking, or anything really, i find it sometimes hard and daunting to start making the first mark, but once the process is started, it feels amazing and liberating!

For this New Year's stew, I started putting onions in the pan, then added ingredients I had I thought would go well together and little by little this stew came together beautifully.

So here is a hearty stew recipe for you, I hope you like it as much as me and my guests have liked it. So Happy New Year again and bon appetit!

Sweet potato, beetroot and kale stew

Serves 4-6

1 red onion, peeled and diced small

1 Tbsp olive oil

1 Tbsp fresh or dried thyme

5 small carrots, peeled and cut in chunks

5 small sweet potatoes, peeled and cut in chunks

4 small potatoes, peeled and cut in chunks

1 raw beetroot, peeled and cut in chunks

1 Tbsp yellow (or red) lentils

200g curly kale, stalk removed and ripped in small pieces

(200g Tempeh, optional)

1 tsp vegetable stock powder ( I use the Marigold brand)

Water to cover 

Salt and pepper

In a big saucepan, sauté the onions with a drizzle of olive oil. Let the onions cook under medium heat for 5 min. or until soft and slightly caramelised. 

Add the thyme and all the vegetables apart from the kale. 

Add the stock powder, and enough water to cover the vegetables half way. 

Cover the pan with a lid and cook under medium heat for about 15-20min, or until the vegetables are soft. 

Now add the kale and mix well, cook for another few minutes, until the kale is soft but still bright green. Season with salt and pepper. 

If using Tempeh, cut it in chunks and pan fry it in olive oil until crispy. Serve on top of the stew. 

Bon appetit!!

Fruity-nutty granola-Homemade christmas present-

EN FRANÇAIS AU BAS DE LA PAGE!

Now that we have moved south east London, we have the immense privilege to have a big kitchen! And who says "big kitchen" says "more recipe testings and fun, inventing (or not) new (or old) healthy- delicious- beautiful- simple dishes". 

I don't think I realised how having a big kitchen would inspire me again so much, and I feel excited to play and share. 

Because I feel like healthy tasty food that makes you feel good and looks beautiful should be everywhere...

So on this sunday just before christmas I thought I would make something that I can give as an edible present. This granola came as an idea when I stumbled upon this a-ma-zing blog Green kitchen stories, which I love and if you like my blog, you are gonna LOVE this blog even more! 

Anyway, I thought this would be a great alternative to my usual raw chocolates. 

It's pretty easy to make and will be a delicious breakfast with some yogurt or nut milk.

Granola

The base:

4 Cups of rolled oats

5 Tbsp Coconut butter, melted

5 Tbsp agave syrup (or honey)

1 tsp ground cinnamon

1 tsp ground ginger

a Pinch of sea salt

The nutty stuff:

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup almonds, roughly chopped

1/2 cup macadamia nuts, roughly cut

The fruity stuff:

1/2 cup currants

1/2 cup dried  figs, chopped in small chunks

1/2 cup dried cranberries

Preheat your oven to 180c. Line a baking sheet with some baking parchment.

In a bowl, mix the oats with the melted coconut butter, agave, cinnamon, ginger and salt. "Massage" the oats well to coat them. Spread the oats on the baking sheet and put in the oven for about 10min. 

Stir from time to time to avoid burning the oats. After 10 min, add the nuts and seeds and bake for another 10min. 

Once out of the oven, add the dried fruit, mix well and let it cool down before storing it in glass jars or wrapping it in little bags. 

EN FRANÇAIS:

Depuis que nous avons déménagé au sud est Londonien, nous avons l'immense privilège d'avoir une grande cuisine! Et qui dit grande cuisine dit essais de recettes, nouvelles ou anciennes, et créations de petits plats sains-delicieux-beaux et simples.

Je n'avais pas réalise a quel point avoir une grande cuisine me redonnerai tant d'inspiration et l'envie de créer et partager.

Simplement parce que j'aimerai trouve ce genre de cuisine partout! 

Donc en ce dimanche avant Noel, j'ai pense fabriquer des petits cadeaux qui se mangent et pour changer des traditionnels chocolats, je me suis dit qu'un muesli/granola maison ferai l'affaire. 

Pour tout vous dire je me suis inspirée de ce fabuleux blog Green kitchen stories que j'adore. Si vous aimez mon blog, alors vous allez ADORER celui ci! 

Pour en revenir a notre muesli, il est délicieux avec du yaourt de soja ou du lait végétal.

Granola

La base:

4 tasses de flocons d'avoine

5 CS de beurre de noix de coco fondu

5 CS de sirop d'agave (ou miel)

1 cc de cannelle moulue

1 cc de gingembre moulu

Une pincée de sel de mer

Les noix et graines:

1/2 tasse de graines de tournesol

1/2 tasse de graines de courge

1/2 tasse d'amandes, hachees grossièrement

1/2 tasse de noix de macadamia, hachees grossièrement 

Les fruits:

1/2 tasse de raisins de corinthe secs

1/2 tasse de figues séchées, coupées en petits morceaux

1/2 tasse de canneberge séchées

 Prechaufez votre four a 180c. Preparez une plaque a four avec une feuille de papier sulfirise.

Dans un grand bol, melangez les flocons d'avoine avec le beurre de coco fondu, le sirop d'agave, la cannelle, le gingembre et le sel. Melangez bien en "massageant" les flocons pour qu'ils soient bien recouvert de beurre et agave. Etalez les flocons sur la plaquet mettez au four pour environ 10 min, en melangeant de temps en temps pour éviter que le dessus ne brule.

Apres 10min, ajoutez les noix et graines et remettez au four pour environ 10min, ou jusqu'a ce que le melnage prenne une belle couleur dorée.

Une fois hors du four, ajoutez les fruits secs et melangez bien. Laissez refroidir completement avant de ranger le granola dans un bocal en verre ou dans de petits sacs pour offrir.