Today’s recipe – Almond & Medjool date tart – is perfect for vegans and gluten free adopters, or for those with a curious mind and looking for recipes that are healthy and not full of overly processed ingredients.
I avoid eating gluten as much as I can, because I’ve finally realized after years of struggling with stomach & digestive issues as well as major bloating – that I am intolerant to it. I love a good baguette, and I love pizza & pasta… so I still eat all of those things once in a while, but not daily anymore. It really changed my life and I feel so much better.
There are a lot of alternatives to gluten for our diets, and some really interesting and tasty ones like Almond flour.
Hard to find in Paris, I buy it online on…
Chia Seeds are my favorite Superfood. Another discovery from my local organic supermarket “La Vie Claire”. The saleswomen was telling me how it is used in Vegan recipes to replace the eggs. I’m no Vegan, but I had seen a lot of these in breakfast recipes in the past so I felt like trying them out.
Below you’ll find a recipe for Vanilla Chia Pudding. It’s the easiest recipe I’ve ever made, it literally takes 3 minutes. I always follow one rule in my cooking, and that is to first get acquainted with the product before getting into a new recipe I may fail due to lack of knowledge on the product.
So I read up, and here is what I found on Chia seeds: these tiny little grains are able to drink impressive quantities of liquid, allowing them to not…
I don’t often talk about my favorite places to eat out or my favorite brands. I’m going to try and focus a little bit more on that in the next few months because I have a lot to share with you – and I’d love for you guys to send me some of your recommendations too !
Today I want to talk about Le Chocolat Alain Ducasse, which is my favorite chocolate. Since it’s Valentine’s day soon and they just came out with this unique creation designed by the Artistic Director Pierre Tachon : the ‘Heart to share’, I thought it would be a good occasion to give this creation a taste. I won’t lie, I have a soft spot for Alain Ducasse and everything he does since I worked for him up until last year… but…
I often inspire myself with different cultures when cooking. Maybe it’s due to my bicultural background, but it fascinates me to learn how to cook with ingredients that I’m not used to cooking with on a daily basis.
If it’s new to me, with interesting combinations, is tasty and brings positive health benefits to the body, I’m all in.
Lately I have been focusing on the Japanese culture after travelling there last summer and I am now convinced that part of reason why the Japanese are so much healthier and live longer than the rest of the world is because of their way of eating.
Living in France and not having had their culinary education, I can tell you that it’s a hassle to cook Japanese food on a daily basis. First of all buying the specific produce and ingredients can…
It seems that a lot of my cooking inspirations come from the weather (how original 😉 ! ). I realize that everything I cook is according to how warm it is outside (or not), and of course according to the produce in season. Then again who wants to eat a cold tomato salad when it’s freezing outside ?! These days I’ve been getting my Staub dutch oven out for soup and ragout season, just like animals who prepare for hibernation. 🙂 I’ve been wanting to eat warm, solid comfort foods, but unfortunately it has gotten a little out of hand because I’m eating lots of non-gluten free foods, sweets, cookies, cheese… and chips… My face isn’t liking my new ways I feel like I’m a 15 year old battling through puberty again aha !