As usual, we are cooking simple…and we got almost 5kg of almonds from the organic shop (FOR FREE!!) soooo had a lot to do.
With a proper blender, just blend the almonds until they become a paste, buttery texture 🙂
You can use any nuts : cashews, hazelnuts, peanuts, …
You can toast them too just a lil’ bit before mixing.
Chocolate petals or flowers are a beautiful addition to any cake or dessert. If you think it’s difficult, no worries just stay tuned for the technique! 😉
To make chocolate petals you will need: some baking paper and/or acetate/rhodoid sheets, a piping bag (if you cannot make one with the baking paper), some vegan chocolate, a bent spatula and something cylindrical like a french baguette mold or a muffin mold.
Make the piping bag with the baking paper or use one reusable.
Start with tempering your chocolate (better if you would like the chocolate ending shining and glossy). You can skip this step if you don’t care 🙂
After cutting some bands of the baking paper, use the piping bag with your tempered chocolate on the baking paper or acetate sheet as the picture shows:
Working quickly before the chocolate hardens curve it up into a half circle. Carefully transfer the chocolate petals on their baking paper(or acetate sheet) to your mold and set aside in the fridge.
Here is the result after a few minutes, the petals became harder and the chocolate is now solid, like this:
Last step is to gently remove the paper from the petals. You can use it as it is or also make chocolate flower sticking them all together…
HAVE A BEAUTIFUL DAY!
This raw millefeuille will blow your mind, as it is crunchy, creamy, sweet and sooo tasty!….
For this recipe, you will only need a blender or a food processor, some dates, bananas and apples. If you have time you can soak the dates (I’ve used medjool), otherwise it’s fine.
Chop the apples in slices, cut bananas into thin and long slices, prepare the dates caramel using your blender (dates+ water – the water we soak the dates in or filtered water), set aside.
Prepare the millefeuille: first layer is banana slices, second layer is apple slices, third layer is caramel sauce, repeat all over until you have nothing left 😀
-You can add a pinch of cinnamon on top or into the caramel sauce, if you like it-
Keep refrigerated if you can resist the temptation, or serve it as it is! Bon appetit!
This is based on my personal experiences with food/nutrition/sport and I am doing better when I am eating this way. I’m not saying that you HAVE to eat this way, I just share with you a way to maximise your energy with easier digestion….
Wherever I stay, I always bring this to put on my kitchen closets/shelves to check and do the right combo. Eat the energy you want to become.
Basically, what are we talking about in terms of foods? 80/10/10 works out easily and naturally if your calories break down approximately as follows: 90 to 97% from sweet and nonsweet fruits 2 to 6% from tender, leafy greens and celery 0 to 8% from everything else (other vegetables like cabbage and broccoli, plus fatty fruits, nuts, and seeds) You can generally accomplish this with two or three large fruit meals during the day, plus a large salad in the evening. Fruit predominates heavily, yet you consume as many greens as you like.
The information contained in The 80/10/10 Diet is provided for your general information only. It is not intended as a substitute for any treatment that may have been prescribed by your doctor. Dr. Douglas Graham does not give medical advice or engage in the practice of medicine. Under no circumstances does Dr. Graham recommend particular treatment for specific individuals, and he recommends in all cases that you consult your physician or a qualified practitioner before pursuing any course of treatment or making any changes to your diet or medications. — Douglas N. Graham, DC
Over and over again, I hear people saying they’ve tried “everything” to lose weight—low fat, high fat, low carb, high carb, low protein, high protein, all kinds of pills, shots, powders, and shakes—you name it and they say they’ve tried it. The main cause of their failure is misinformation. There are reasons for each of these dietary failures. What they were told was “low fat,” usually 30%, actually is not low fat at all, and they have no idea how to get to an effective low-fat 10% as described in this book. High-fat diets can be dangerous and put you at risk for the diseases that most Westerners die from prematurely. Low-carb diets are also dangerous, and most people have no idea that the ideal diet consists of 80% carbs.
But, it must be the right carbs.
FRUITS ARE CARBS – FRUITS ARE FAST FOOD
Other Fundamental Elements of Health
Are You Thriving or Surviving?
Rate yourself, from zero to ten, in each of the following areas.
1. Clean, fresh air
2. Pure water
3. Foods for which we are biologically designed
4. Sufficient sleep
5. Rest and relaxation
6. Vigorous activity
7. Emotional poise and stability
8. Sunshine and natural light
9. Comfortable temperature
10. Peace, harmony, serenity, and tranquility
11. Human touch
12. Thought, cogitation, and meditation
13. Friendships and companionship
14. Gregariousness (social relationships, community)
15. Love and appreciation
16. Play and recreation
17. Pleasant environment
18. Amusement and entertainment
19. Sense of humor, mirth, and merriment
20. Security of life and its means
21. Inspiration, motivation, purpose, and commitment
22. Creative, useful work (pursuit of interests)
23. Self-control and self-mastery
24. Individual sovereignty
25. Expression of reproductive instincts
26. Satisfaction of the aesthetic senses
28. Positive self-image and sense of self-worth
29. Internal and external cleanliness
31. Music and all other arts
32. Biophilia (love of nature)
This recipe was published in the Biocontact magazine, October 2016 (free sample in organic shops in France)
Ingredients you will need are:
- 200g T80 wheat flour
- 60g chickpeas flour
- 70g non refined cane sugar or coconut sugar
- half of a vanilla pod
- 50cl (500ml) homemade hemp mylk or any other kind of non dairy mylk
- 2cl (20ml) extra virgin olive oil
As a traditional crepes dough, in a large bowl, blend the dry ingredients with the wet ingredients. Cover and let it at ambient temperature for more than half an hour. Lightly oil a crepe pan and place it over medium heat. When the pan is hot, cook the crepe until it is golden, then flip it and cook the other side. Repeat the steps for any crepe until there’s no more dough left.
Enjoy with homemade raspberry coulis, carob sauce, fruits jam, according to your taste!..
You will need:
- 300g whole wheat flour (I’ve used the french one: T110)
- 180ml warm water
- 15g fresh yeast
- 1 teaspoon of cane sugar
- 1 teaspoon of salt
- 2 teaspoons of extra virgin olive oil.
As usual in baking, mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. (to control the temperature of the water if you can put a finger in the water and it’s not “burning” it is fine) Then add the sugar. Set aside.
In another mixing bowl, add the salt. Cover with the flour. Adding the liquid (yeast+water), knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add finally the olive oil. Knead again.
Let the dough rise for about an hour (until it doubled). Divide the dough in 6 equal pieces. Let the pitas rise for another 10-15 minutes. In the meantime preheat your oven at 230°C. After that, using a floured rolling pin, roll the pitas (0,5cm thick)
Put the pitas in the oven at 230°C for about 10 minutes.
My recipe makes 6 pitas and you can of course freeze them. They are perfect for Vebabs!
Fast food IS fruit , and fruits and veggies are the best way to get all the nutrients we need – but…sometimes you just need something warm, delicate, what I call comfort food: green curry noodles dish is one of them.
It’s easy (peasy) to make. You just need a couple of veggies, here I’ve used what I had (carrots, tofu, broccoli, red and yellow capsicums, some shallots and finally the rice noodles)
Green thai curry sauce In the wok, put 1 tablespoon oil and 1 teaspoon green chili paste. Add 1 kaffir lime leaf crushed, 1 slice of galangal crushed, 2,5cm of cut lemon grass, 1 tablespoon coconut milk, 1 handful of vegetables (green bean, squash, eggplant, carrot, onions), 3 tablespoons coconut milk. Cook until texture is thick. Then add 6 tablespoons of water, 1 tablespoon light tamari soy sauce, 1 teaspoon of molasses or sugar. Cook for roughly 3 minutes. Finally, add 3 tablespoons coconut milk and chopped mint or thai basil (3/4 leaves) Before serving, add 1 tablespoon of coconut milk. Gin Khao!
Ingredients: 5 kiwis , 1 mango , half pineapple (frozen) , half fresh lemon juice , 2 passionfruits , Water as needed
Fruits are not local but organic. Most of the ingredients were going to be thrown away in the bin (organic shop) so I saved them and made this superyummy smoothie. If you make it, I can certify you your mind will travel far away 😉
If you don’t know yet, you can freeze ripe bananas, and make delicious dairy free & sugar free ice creams using only fruits and a high-speed blender.
I enjoy this as a breakfast or afternoon snack. During summer of course but in winter as well (Im crazy you say?)
For this one, I’ve used frozen bananas, acai powder and then I’ve sliced some local (Sardinian) peaches and chopped some pistachios.
THis is BLISS!!…..
2 ingredients apricot syrup – yields 3 cups
(vegan, sugar free, gluten free)
Combine 1 cup of organic dried apricots(chopped) and 1 cup of water in a small saucepan, bring to a boil and simmer 20 minutes, covered. Cool; whip contents in a blender. Add about one and an half cup water or enough to reach syrup consistency. Store refrigerated.
I enjoy Fall period for the fallen leaves and the pumpkin variety.
This recipe came out of my hands, mixing two or three ingredients together for the filling of the ravioli. I love this recipe for a tons of reasons but principally because it’s easy to make, a few ingredients only, it doesn’t require lot of time, you can feel the creaminess of the mashed pumpkin (yuum) and sometimes there is nothing better than Pasta Fresca!
Pasta dough: 400g semola flour, 200ml filtered water, some curcuma, optional: you can add fresh herbs like coriander, a bit of salt if you want..
Butternut filling: a small organic butternut squash, dried tomatoes, yeast flakes (inactivated), some grated nutmeg
Important: leave the pasta dough in the fridge for about 30 minutes before roll it.
For the process of the recipe, enjoy the cooking sounds ♥ VIDEO HERE
You can obviously cut the pasta like you prefer: in round, half moon or square. and…Buon appetito!