15 LichField Road556835 Singapore
When you live in a country where it is eternal summer, you need to be creative with your salad dressings, trust me 🙂
The super easy dressing I share below can work with many salads (potatoes, pasta, ..) and this time I paired it with white beans and fresh veggies to get a balanced protein and fibers packed light lunch. The little trick in this dressing is the use of SUMAC, a dried red powder coming from a bush bay and which is mostly used in Middle Eastern cuisine. It’s lightly astringent and brings a nice tart twist when sprinkled on houmous or roasted veggies. Really worth trying !
Recipe just below. Enjoy !
Herby Sumac dressing
- 60 ml Olive oil
- A good handful chopped coriander (15grs)
- A good handful chopped mint (15grs)
- The zest of a medium sized organic lemon
- 4 tbsp lemon juice
- 1 crushed garlic clove
- Start with 0,5 tsp sumac and add more according to taste (I put 1 tsp)
- Sea salt and pepper to taste
Mix well everything (you can use your blender for a smoother texture) and use as a dressing on potatoes salad, beans salad, pasta salad. Always remenber to mix carbs, grains (proteins) and fresh veggies in your salads. And colors !!
This dressing can be kept for 2 days in the fridge but better used on the day it was made (herbs will not look as nice:)
If you are looking for a great topping that can be sprinkled on almost any dish, brings crunchy addictive texture and middle eastern flavors, then Dukkah is for you !
Discovered it for the first time in Australia at some friends place. They had pan seared some salmon and just topped it with store-bought Dukkah. The next day I rushed into the shop where they had bought it and started using it on almost anything.. to the point my buddy started to be fed up with it 🙂 So unlike me, as usually I hate eating the same thing twice.
Anyway, after sometime, I used it with more balance 🙂 and more importantly started making my own, as it is such an easy treat you can bulk bake and flavor as you like. Super easy, the only thing is that you have to toast and grind your seeds (really worth the efforts, trust me )
Recipe for this variation using pistachios just below (if you don’t find pistachios, you can swap for hazelnuts). Enjoy and let me know what you ate it with !
Pistachios Dukkah recipe
INGREDIENTS (1 CUP)
- 3 tbsp coriander seeds
- 1,5 tbsp cumin seeds
- 60 grs pistachio nuts unsalted
- 40 grs almonds
- 40 grs white sesame seeds
- 2 tbsp shredded coconut (omit if you don’t like but gives a nice twist)
- 1 tsp sea salt
- Cracked black pepper according to taste
- Toast cumin and coriander seeds over medium heat until fragrant. Put aside until cold. Grind them using a mortar and pestle or coffee grinder.
- Roast nuts until golden in a small pan. Once cooled chop and set aside. Toast the sesame seeds until golden, and finish doing the same for the coconut.
- Put toasted nuts, seeds and grinded spices in a bowl, add salt, and pepper and adjust according to taste.
Enjoy with extra-virgin olive oil on sourdough bread, wholewheat pita, …. sprinkle your salads, or pasta dishes and if not vegan top your grilled fish.
Will keep for several weeks in airtight container
Another pesto recipe ! Yes, yes ! You can never have enough pesto options, and this one is GF, NF and vegan ! Try it on your pasta or as your sandwich base and let me know if it was not worth trying this variation 🙂
Recipe just below !
INGREDIENTS (makes 1 cup)
- 1 garlic clove minced
- 2,5 cups packed fresh basil shredded
- 1 cup Italian chopped parsley
- 1/2 cup oven roasted pumpkin seeds (15 min 180° oven)
- 1/3 cup extra virgin olive oil
- 3 tsp white wine vinegar
- Good pinch of salt
- Red chili flakes according to your spice tastebuds 🙂
DIRECTIONS
- Combine garlic, basil, parsley, roasted pepitas, olive oil and vinegar in your high speed blender.
- Blend until smooth, but still a bit crunchy (lovely crunch bite 🙂 add chili flakes, and add salt and cracked pepper according to taste.
- If needed add a bit more vinegar if you want it tangier.
- Transfer to an airtight container and keep in the fridge for 4/5 days or freeze if you are not going to eat it all.
Trust me we are a pasta family ! Now that we live in Singapore, we have also turned into a noodle family 🙂 but seriously speaking, pasta are a staple in our cupboard and we can not have a week without any on our table for sure.
I tend to go for the healthy options: gluten free buckwheat ones, or wholewheat if with gluten, and when I have time, will make my own vegan pasta dough. Seriously super easy to make, just a bit time consuming for the shaping part. I use the Rouxbe recipe I learnt when I was graduating from Rouxbe plant based certification course. A winner with everyone, and as good as real pasta. This time I made proper ravioli as I wanted to use the little gadget I had just bought 🙂 Very nice result, kids were impressed and ate the mushroom filling easily 🙂
Sharing the pasta dough recipe below, once it’s done, you can laminate it and shape it the way you feel like. You are the chef artist ! Enjoy
INGREDIENTS
- 1 pack (8 to10 oz) silken tofu
- 1 tbsp olive oil
- 1/4 tsp turmeric
- 1/4 tsp sea salt
- 1 1/4 cup all–purpose flour
- 1 1/4 cup semolina
DIRECTIONS
- Blend the tofu, oil, turmeric and sea salt until smooth.
- Add the flour and semolina slowly, in equal parts, until the dough begins to clump into a ball.
- Remove from the food processor and place on lightly dusted board.
- Add more flour and semolina slowly until the dough is not sticking to the counter top.
- Knead the dough for about 10 minutes until very smooth.
- Wrap tight in plastic wrap and allow the dough to rest for at least 30 minutes, or overnight in refrigerator.
- Once rested, roll out the dough and use it as you feel like it 🙂
Hello ! If you have no time and need to prepare some healthy snacks for the kids, or yourself, just pull out some dates, nuts and lemon from your cupboard and make these power balls ! The definition of super easy healthy yummy food 🙂
Vegan, GF, raw, nutritious and delicious !
Try and share your feedbacks 🙂
Ingredients
- 170 gr cashew nuts
- 180 gr pitted soft dates
- 50 grs unsweetened shredded coconut
- 45 gr chia seeds
- 4 grs lemon zest (1 big lemon zested)
- 2 tbsp lemon, juice (1 big lemon juiced)
Directions
- Pulse the cashews in your high speed blender
- Add the dates, the chia seeds, 2/3 of the shredded coconut and process until you get some kind of a rough paste
- Add the lemon (juice and zest) and combine until you get a sticky paste
- Using a tbsp, make some balls (adjust the size to have bite sized balls or bigger ones. usually I make 20grs balls).
- Roll them in the remaining shredded coconut
- Store them in an airtight container in your fridge for up to 5 days.
Hey Granola lovers ! A long due recipe, finally available on the blog 🙂
If you love Sicily, pistachios and apricots, then this granola will become a permanent in your pantry 🙂
Super flavorful, with a nice spice hint and a subtle olive oil flavor (yum), crusty, nutty,… and of course gluten free, refined sugar free and Vegan.
If you want to change pistachios for other nuts (cheaper ones like almonds could also work ) and you can use other dry fruits if you don’t have apricots (cherries would also be a good combo with the pistachios :).
Super easy recipe just below. Try and enjoy 🙂
Ingredients
- 3 cups GF rolled oats
- 3/4 cup raw pistachios
- 1,5 cup raw pumpkin seeds
- 3/4 cup coconut chips (can be omitted if you don’t like coconut)
- 1/2 cup maple syrup (depending on your sweet tooth 🙂
- ½ cup extra virgin olive oil
- 1,5 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 teaspoon ground cardamom
- 2/3 cup chopped dried apricots
Instructions
- Preheat oven to 145°C fan forced
- Combine everything except the coconut flakes and apricots and ensure it is well coated.
- Spread it in a thin even layer on your baking tray layered with baking paper
- Bake for 15 minutes, stir, then bake again for 15 min. Add the coconut flakes and bake for 5 min more
- Take it out from the oven, add the chopped apricots and let it cool down completely before transferring to an airtight container
Nb: can keep for a few weeks (though doubt it will last that long) and can also be frozen for longer shelf life.
Did my first “official” catering event today (ie not for a friend 🙂 ) so feeling a bit overwhelmed and exhausted and too tired to bake after that 🙂
So I thought it was a good time to update my blog, at last ! I had promise to post the recipe of this really delicious gluten free lime and almond banana loaf I posted on IG a few days ago. Here it comes ! I increased a little the quantity of lime vs the original recipe from Golden door Australia. Also I put a little less maple syrup, to get it less sweet but you can always increase that by adding a syrup if you have a sweeter tooth than me. The recipe is ridiculously easy and turns out to be very yummy for breakfast or afternoon snacks. Also it is really nutritionally balanced with the healthy fat and proteins coming from the almonds and absence of any refined sugar. Follow the link below and share any comments you have after. Enjoy this beautiful week end start wherever you are on planet earth (here I am literally melting !! soo hot !)
http://chickpeaandberries.com/lime-and-almond-banana-loaf/
One day we won’t be living in Singapore any more… and I will regret the eternal summer… But right now it has been so hot that I find myself wishing it would rain. I was raised in the East part of France where it rains so much and is cold almost 3/4 of the year so I would have never imagined I would write anything about wishing the rain to come ever 🙂
Anyway this heat wave is a good excuse to look for summer recipes and luckily I found back in a notebook this ginger ale I had done ages ago…
3 ingredients, 3 min, detox, no refined sugar, can be batch prepared. Now you are excited, just follow the basic instructions below and enjoy !
Recipe for 1,2 litres ginger ale
- 50 grs young ginger washed unpeeled
- 150 grs lemon peeled
- 2 tbsp maple syrup (up to 4 if you really want a bit of sweetness 🙂
- 1 litre sparkling water
- Cold press the lemon and ginger and add the maple syrup
- Sift and add your sparkling water.
- That’s it !
Nb: enjoy it cold, on the rocks 🙂
Nb2: if you want to make a big quantity prepare a batch of lemon and ginger cold pressed juice that you can keep in a glass jar in your fridge for 3/4 days. Then finish adding your mineral water whenever you want
If you follow me you must know that I spend some of my days at Microbakerykitchen, where Jas bakes amazing sourdough bread. When I go there I can not not eat bread. Anything she proposes me to try will be so good that I end up eating half a loaf of bread in a few hours 🙂 But at home we don’t have bread on our table everyday. First we live in Singapore and have adapted our diet to a more fusion Asian kind of diet, which does not imply bread .. and also from a health perspective I have banned white bread and promote some gluten free days even if we can all eat gluten. Just that we feel less bloated and a bit more balanced than when we had bread at any single meal in Paris !
When we want to make avocado toasts or eat some spreads I tend to bake my own GF bread and the one I share here is a great easy bake that will always satisfy your cravings for bread, especially if you like seeds and a nice crust.
I am sharing the recipe in the link below and would love to know what you ate your slice of seeded potato bread with.
Enjoy 🙂
http://chickpeaandberries.com/gluten-free-sweet-potato-seeded-bread-you-can-not-not-love/
Wether you are in the mood for a brunch or a quick and easy lunch, those frittatas are meant for you !
Light and fluffy, thanks to the use of a rich ricotta filling, vegetarian, gluten free and nutritious with the addition of crispy quinoa, they are terribly yummy !
Quick and easy recipe just below !
INGREDIENTS (serves 4)
- 100 grs uncooked quinoa
- 8 big free range eggs
- 200 grs ricotta
- 200 grs halved cherry tomatoes
- 2 crushed garlic cloves
- 2 chopped spring onions
- A handfull chopped basil leaves
- 2 tsp fresh thyme
- Salt and cracked pepper
DIRECTIONS
- Preheat the oven to 180°C fan forced.
- Cook the quinoa, rinse and drain
- Combine the eggs, garlic and ricotta in a bowl and stir well
- Add the herbs, onions, tomatoes and 2/3 quinoa
- Season with salt and pepper
- Pour un muffin tins lined with paper cases. Top with the remaining quinoa
- Bake for 25/30 minutes (should be golden)
- Eat hot or at room temperature, with green leaves salad, or a nice sauce (avocado green dressing, tomato sauce, pesto….)
Note: can keep for 2 days in the fridge. You can also play with different herbs to vary flavors