A nice refreshing recipe (thanks to my friend Virginie) to be prepared with a food processor in no time. Served ice-cold, it is delicious, healthy, and it does not need any cooking. Try it, you’ll love it!
Category: For Vegetarian
This recipe is another version of my Mint and Goat Cheese Pie. With its minty flavor with the vegies, it’s a pleasant summer meal in its own.
Limonana, also called Lemon & Mint Lemonade in the Middle-East, is very popular in Egypt, Israel, Lebanon and Jordan. There are so many versions! It is sipped during lunch, at bars on the beach, and grabbed on the go on a hot day. I’m sharing …
Inexpensive, easy to prepare, endives are low in calories. They have diuretic and digestive properties and are rich in minerals. So, don’t ignore them and add them to your fresh produce shopping list! They are a very pleasant seasonal side dish in its various forms
Teresa, who is a pharmacist as well as a nutritionist, has a fascinating and wonderful personality. She is the generous-type and I do thank her for sharing this recipe with us. I love the way she cooks: it is simple, tasty and always healthy. Teresa …
A delicious and crunchy recipe made in USA. The kind of simple dish that comes as a good surprise and that you can’t wait to replicate at home… many thanks to Chloé for sharing.
This is a British recipe to which I made a few changes to suit my personal taste. Very easy to prepare, you just need a five-hour marinating time for the carrots. With a food processor, the dip will be ready in no time.
This dish is my own version of a mix between two recipes from Ottolenghi and Sabrina Ghayour’s recipes.
Simply delicious and tasty, this salad can be served warm or cold.
The more the chia seeds, the thicker your pudding will be. The proportions for this recipe here are for a smooth texture, neither too thick nor too runny. Red berries, mangoes, kiwis, any type of fruits works for decoration.
The type of peaches I like to use here are called vine peaches. They are flat rather than round, are sweet and tasty, and their flesh is delicate and white. They are not as available as the other type as they are quickly perishable. You …
This is a raw vegetable soup served smooth and chilled, widely appreciated in Spain as in Portugal. I truly love it. It can even be frozen for a longer storage.
Choose firm and crunchy fuyu persimmons for this recipe as their pulp will not be too juicy. This variety is crunch, sweet, and best for salads.Thank you, Hélène, for sharing this delicious starter. Hélène’s French recipe website is now running under the name “Minute Papillotte”. …
This recipe is simple, savoury and doesn’t take much time. You may select any type of watercress, they all work! Be careful: watercress leaves are fragile so use them quickly once you’ve purchased them.
This is a genuine healthy soup: made with leeks, garlic, and onions for the pre-biotics (high in fibers), and with kale known to be high in nutrients and anti-oxydants (carotenoids, flavonoids, glucosinolates, calcium, magnesium, potassium and vitamin C, K …) I love it and I …
The key to perfect kale chips? A slow and low bake. Why does kale get so much credit? It’s remarkably high in fibre and iron. It is packed with anti-inflammatory and anti-oxidant properties. It’s also a great source of calcium and high in vitamins K …
Using chutney is common in Great Britain, but this condiment originates from India. I do love this sweet and sour dressing made of fruits, vegetables, sugar, vinegar, and spices.
Apparently, cooking red cabbage is not very popular. That is quite unfortunate because this vegetable is not only delicious, but it also contains excellent nutrients and can be stored in the refrigerator for days… Thank you, Stéphanie, for sharing your red cabbage velouté recipe.
I forget who gave me this delicious recipe a long time ago but after making some changes along the way, this is my own version of this irresistible recipe! Many thanks anyways to my unknown contributor!
You can eat it as a side dish with grilled fish or meat even fried eggs.
A light and high in vitamins starter to prepare at the last minute. You will need a blender.
A colorful and easy to prepare salad. Serve with a nice Tapenade and grilled fish, and you have made yourself one great meal!
The most difficult part in this recipe is to have a ripe avocado …then, it’s only a matter of putting your talent at work and enjoy the Guacamole!
This dish is delicious when served with a green salad; it’s also great with grilled fish or meat. The secret for this recipe? Time: slow cooking is the key!
A lovely, savoury and easy to make refreshing drink. Now that I have the inspiring photo I was shooting for, I am pleased to share this recipe with you. Lemon thyme enhances all sorts of recipes and is an excellent source of vitamins and minerals.
This is another great recipe from Mary. If you are a fan of her pesto sauce, you are going to love this one! In case you don’t have nice fresh tomatoes at hand or if they are not in season yet, you can use the …
This recipe is an extract from Martine Fallon’s book, “Energetic Bomb”. I wish to thank this wonderful Lady, the energetic food Ambassador in Belgium, for allowing me to publish her recipe on my website. Check her French Website martinefallon.com for more. Special thanks to my …
Preparing this delicious dish couldn’t be easier. Thank you Mapie for this recipe. Harissa comes from North Africa. It is made of chillies and a mix of various spices including cumin and caraway. The difference in chilli strength between one harissa and another can be …
It’s a light eggplant caviar easy to make. Paloma who gave me Mania’s recipe says that this eggplant caviar will become light and foamy as would a mayonnaise when you mix it properly. Adjust with olive oil to your taste accordingly.
You’ll need French fromage blanc to make this recipe. If you don’t have any you can use Greek Style Natural Yogurt.
Adeline Brousse who created this delicious recipe I found in a magazine years ago, gave me her go to publish my own version of her recipe. Many thanks to her. Adeline is a French journalist specialized in gastronomy and wine.
The recipe isn’t as complicated as it sounds. It just requires getting started two days before serving. But, believe me, you won’t regret it!
The famous grog: we all know this ancient lemon and honey recipe from our grandmothers. With or without rum, cloves, cinnamon or not and served nice and hot; it smells winter alright and soothes our sore throats. I discovered this recipe in the great ELLE …
The fruits that remind us Spring is coming and that are easily available until the summer months.
This healthy fresh fruit dessert has a high-vitamin content. Prepare it just before serving.
Suzanne’s chives, raisins and pomegranate goat cheese truffles is an original and easy recipe that can be prepared ahead of time.
Christine likes it with more ginger, but Caroline and I found the ginger quantity used sufficient. It will be up to you to adapt to your taste. Ginger root is a fabulous antioxidant. When raw it is a great source of manganese and copper. The …
Stylish, delicious, and festive do not necessarily mean expensive…No particular hardship for this beautiful recipe which tastes as good as it looks!
For 6 to 8 people. The deep red chicory leaves are great in this dish. If you find some don’t hesitate.
These crunchy shortbreads are absolutely delicious. You may even sprinkle a bit if cumin seeds or aniseeds to vary the flavour or simply add a pinch of Espelette chili to spice it up.
How to make orangettes? Buy fresh oranges and premium luxury dark chocolate, and give this easy orangette recipe a try. You’ll love it!
My friend Armelle, who had me discover this great starter, used pumpkin and I did too. She steamed the vegetables in her steam oven at a temperature of 100° for 15 minutes. If you use a pressure cooker, allow 5 minutes to cook after it …
The size of a cauliflower may sometimes stop you from choosing to buy it especially if there aren’t so many people in your household. Do not let yourself be impressed as there are many delicious ways to eat it, including raw or in a salad! …
For an elegant presentation, top with sunflower young leaves or any other ingredient baring the colour you wish to decorate your colourful spread. Special thanks to Chrystele who had me discover this delicious recipe created by the famous Yotam Ottolenghi.