Ice cream salons rarely carry vegan pistachio ice cream though. I was able to satisfy my sweet tooth at Amorino in Paris and Barcelona, but they don’t have a location in Hanover. Well, instead of moping around, waiting for them to come to me, I thought it would be much simpler (and healthier, you know me) to just whip up my own pistachio nicecream….
Guys! I don’t know what I’m most excited about today.. that decadent raw cake people go crazy over or the fact that I have finally published my first ebook. A completely free ebook at that! With 9 easy recipes, all gluten-free and under 10 ingredients!
There’s this raw cashew cheesecake, which I’ll get to in a sec, don’t worry, along with a refreshing watermelon slushie, a ratatouille-inspired summer stew and raw cookie dough bars, to name only a few….
Considering how you guys loved my first Buddha Bowls, I can’t believe it took me so long to publish another version of one of my favourite meals!
The first ones even made it all the way to #1 of my 10 most popular recipes of 2016. The pressure is on, but I hope you will like these two Buddha bowls, featuring potatoes and a quick homemade hummus, just as much as I do!
I’m afraid I do live up to that stereotype, with at least one green smoothie and a pound of tofu a week. But in all seriousness, there’s really nothing weird about these foods and everyone can enjoy them, regardless of their diet. You just need to know how to “make them delicious”….
Martin and I have been obsessed with it lately and have been making it weekly. We’re in awe before the velvety coconut sauce and the delicious pieces of tender vegetables. And monsieur likes to steal all the tofu paneer from the pan behind my back. He can’t be trusted that one.
Given all this, it was the obvious choice for our big Saturday cooking session during our weekend in the Netherlands, where we visited my foodie friend Odile who left Québec to live in Rotterdam for a year with her boyfriend and her two cats!
For outsiders who have no idea what I’m talking about, it’s in the spring that we tap the maple trees, put on our best plaid shirt and enjoy traditional dishes and maple products at the sugar shack….
We’re back from our incredible honeymoon in Sri Lanka! We wouldn’t have mind staying over there for a few more weeks, recharging our batteries in the sun like lizards, but we had to come back to reality eventually… So we headed back home with our heads filled with memories.
And super motivated to get creative in the kitchen, just in time for spring.
Hummus is one of those things that once you discover you can’t get enough of. At least that’s how it is for me. I love it so much that I’ve found many ways to enjoy it other than with a platter of veggies. For example I often thin it down with water, garlic and a few spices and use it as a great mayo replacer (in sandwiches but also to dip my fries), as a salad dressing, etc.
I must admit though that most of the time I’m super lazy and buy it from the store, but it’s so easy to make that there’s really no reason not to. Unless you’re in Québec and have access to Fontaine Santé hummus, the best brand out there! Everytime I come home, I’m surprised and delighted by their new flavour combos, including ginger & sesame, kale & chia, Moroccan… Because really, hummus combinations are endless and the company understands most people’s passion for the stuff.
Valentine’s Day is around the corner! But since we demonstrate our love for one another daily, Martin and I mostly seize the day to stuff our face with chocolate. Okay not Martin and I, just I… #chocolateaholic
This year will be our first VD as newlyweds! But we wont even be celebrating together because Martin has to go back to Sweden for work… again. But this time I get to go meet him there! I’ll be in the Swedish capital from Wednesday to Sunday and I’m super excited about it!…
Did you know that you can make a latte without using milk? Yup! All you need is water… and cashew nuts. And ideally a high-speed blender. If you don’t have one, keep on reading, you can still make the recipe :)
The result is incredibly creamy and is convenient when you just drank the last of your favourite milk. I found today’s recipe on Dr. Greger’s Instagram feed. For those who still don’t know him, he’s a renowned physician specialized in nutrition and he’s the brain behind the website Nutrition Facts, a bible in plant-based nutrition….