15 LichField Road556835 Singapore
So I am French ! And considering living a life without eating any bread seems impossible to me ! I am attending nutrition courses and we had recently a lecture about grains. Some diets recommend not to eat any and it seems some people are really reactive to the proteins they contain (not only the wheat gluten). This scared me a little and I turned grain free for a few days… But actually as rightly explained in my course, food is bio individual and we all react differently to what we eat. In my case, I have figured that eating less gluten definitely helps me digest better and feel better, but I can not imagine skipping bread for the rest of my life, or at least at this stage of my life 🙂 However I try to enjoy only the best, eating sourdough organic bread when I chose to eat real bread. And of course I have banned white loaves or baguettes and any industrial baked stuffed. And when I decide to go gluten and / or flour free I bake myself some loaves like this one, which are super yum and so nutritionally good ! Of course it doesn’t taste like bread (no yeast or levain, and no flour) but it’s got a crust, a dense moist inside with some chunky seeds bites so it definitely recalls some nordic bread loaves and works really well with savory or sweet toppings. Don’t mention to your kids it’s made with lentils, they won’t taste them 🙂 and play with the different grains ratio if you want to have more / less buckwheat or quinoa, or millet flavor. You can also add a little spices like cinnamon, and some nuts or raisins if you want to twist it a little. Recipe below, super basic, just remember to prepare it the day before to soak your legumes, grains and seeds. This is actually super beneficial from a nutrition standpoint as it activates them by removing their physic acid external coating. Phytic acid prevents them from germinating and has been proven to diminish nutrients assimilation ! So don’t skip this part !
Ingredients for one loaf
- 100 g coral lentils
- 140 g buckwheat or millet or quinoa (or combination of all those, which I prefer)
- 70 g Sunflower seeds
- 70 g Pumpkin seeds
- 10 g chia seeds
- 10 g Hemp seeds
- 4 tbsp Psyllium powder
- 250 ml water
- 2 tsp sea salt
- 2 tsp apple cider vinegar
- 1 tsp baking soda
Instructions
- Soak all your seeds and grains the day before in filtered water.
- In the morning, rinse them well and drain them
- Preheat your oven to 160°C fan forced
- Mix your psyllium with 125 ml water and let it rest for a few minutes
- Transfer your seeds and grains to your high speed blender and add your psyllium and all the other ingredients.
- Mix to blend well and break some of your seeds but ensure you keep some bits and texture. Once done add additional spices / raisins / nuts if using any.
- Transfer to your prepared tin layered with baking paper and top with additional seeds
- Put in your oven for min 1h and 20 / 25 min. Check, it should be gently golden on the top and your toothpick will come clean when checking doneness.
- Let it cool down in the tin before transferring out and wait it’s totally cool to slice.
- Enjoy!
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
I have always heard burgers were the utmost comforting food ! And now I can confirm it ! Well at least my version of a burger, ie : one made of grains, lots of veggies, avocado spread and homemade spelt seeded buns !
I will also post the recipe for the buns, which are super easy to bake, but if you are in a real hurry, those burgers will accommodate any kind of nice bun you buy or bake. Use GF buns, if you are Gluten intolerant as the patties are GF.
100% vegan, GF, nutrient and protein rich and super moist and flavorful. YESS !
Follow the quick and easy recipe below and let me know your thoughts.
Happy Burger Guys 🙂
Ingredients (serves 4)
- 1 can red beans rinsed and drained
- 150 gr cooked quinoa
- 35 gr sunflower seeds
- 10 grs chia seeds
- 1 diced red onion
- 2 cloves garlic
- 10 gr chia seeds
- 2 tbsp extra virgin olive oil
- 3 tbsp lime juice
- 1/2 tsp apple syrup
- 1 tsp cumin
- 1 tsp “herbes de provence”
- 1/4 tsp curcuma
- 1/2 tsp red chili flakes (or more if you like it really spicy 🙂
- 1/2 tsp salt and a good pinch of black pepper
Directions
- Preheat your oven to 180C fan forced
- Pulse the onion and garlic in your high speed blender then add all the other ingredients until you get some kind of a dough. If it is too sticky, add 1 to 2 tbsp GF flour such as oat or buckwheat.
- Divide the dough in four to make your patties
- Place on a baking sheet lined with baking paper
- Bake for 35 to 40 min (should become golden but not brown 🙂
- Enjoy inside a bun filled with raw and/or grilled veggies, avocado spread, … anything you like providing you add lots of veggies and play with textures !
Nb: you can make them 1/2 days ahead and keep in the fridge, or make a big batch you freeze (keep 2 months) to make easy burgers on demand 🙂
I know it is going to be Xmas and I should post winter holidays recipes… But not today 🙂
Plus we have been eating lots of cauliflower lately at home… it is in season in Australia right now (meaning you can buy it at a decent price 🙂 and it is so versatile ! kids used to like it only with white sauce and potatoes.. now they eat it in smoothies (hidden though :), as rice, in soups, …. love it !
In this recipe it is the star ingredient with red onions and lots of herbs. Quinoa is added to complete the plate with a nutty texture and proteins to get a perfectly balanced dish.
Vegan, gluten free, balanced and delicious !
INGREDIENTS (serves 4)
- 1 cauliflower head, cut into florets (ensure regular size for even roasting)
- 3 red onions cut in wedges
- 1 cup uncooked white quinoa
- 1 bunch fresh coriander (leaves pulled out, stems finely chopped)
- 1,5 cup mint leaves
- 3 tbsp extra virgin olive oil
- 2 tsp brown mustard seeds
- 2 tsp nigella seeds
- 1 to 1,5 tsp garam masala (if you want to spice up use 1,5 tsp)
- 1 tsp turmeric
- 3 tbsp fresh lemon juice, a drizzle of olive oil and pumkin seeds to serve
INSTRUCTIONS
- Preheat the oven, fan forced at 190°C
- In a large bowl combine the olive oil, spices and salt. Add the cauliflower florets and onion wedges and coat them entirely.
- Transfer to a baking tray layered with baking paper, add cracked pepper, and bake for approx 30 min (stir after 20 min to get both sides golden). Cauliflower should be golden and still crisp. You might need to take the onions out a few min before.
- Rinse and drain the quinoa and cook it as per packet instructions
- Dress your serving bowl or large plate with the quinoa, cauliflower, red onions, coriander leaves and chopped stems and mint leaves. Add the lemon juice, a drizzle of olive oil and some pumkin seeds and enjoy !
As I write this post, I realize I have been super lazy at updating the blog lately !
With the holidays, and a fe personal things going on, I did not have much time and was not really in the mood to write anyway.
So I feel I need to apologize for those who have been waiting for some of the recipes I posted on IG !
Today I shared those extremely tasty and easy patties, that are extremely flexible and can also be prepared in batch and frozen to have some always handy !
Made those a few days ago because I had cooked lots of grains and wanted to use them in a different kind of dish. Also those beauties are a great way to “hide” herbs and greens in kids meals. Used spinach in those ones but you could use chard or other green leaves.
Follow the link below to make the recipe and let me know your thoughts.
During our holidays I tried lots of new healthy restaurants and cafés in Europe and discovered great recipes I can’t wait to adapt at home !
I also did a lot of staples shopping in the organic shops I love in Paris.
I came home with some Spirulina and couldn’t resist to try a savory recipe with it. So here it goes, I opted for spirulina pesto and used it do dress up a superfood salad.
If you want to try, just follow the link below.
Hope you enjoy, and share your comments with me 🙂
Spirulina pesto superfood salad