Archives des Recipes with low GI

QUINOA AND CAULIFLOWER NUTTY SALAD

This salad is inspired by a recipe found on a Cuisine et Vins de France magazine. Thank you, Frédérique, for pointing out this lovely recipe: I loved it.

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RED PEPPERS WITH GENUINE HALLOUMI AND CHOPPED CHERRY TOMATOES TOPPING

Halloumi cheese originates from Cyprus, it is white, it is quite stiff, and strangely makes your teeth grind. I love it! It is made of goat and ewe milk. I like to have it sliced and grilled, often with grilled vegetables, salad, olives, citrus fruits, …

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Gazpacho Asian style

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!

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Steamed turbot or wild-caught young turbot

Wild-caught turbot is a white meat lean fish and is precisely sought for its firmness and its exquisite qualities. It is quite a budget and the waste to remove after cooking is also substantial. It is rich in vitamins and proteins. Young turbots like to …

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Fish tartare with mango and vanilla oil

In Belgium as in France, I choose the fish according to the fishermen’s catch of the day. Cod fish, sea bass, or sea bream are equally good for this recipe.

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Lentil and shallots salad

Simply delicious and tasty, this salad can be served warm or cold.

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Andalusian gazpacho

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.

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Watercress velouté

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.

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Alexandra’s healthy soup

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 …

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Avocado and baby spinach velouté

A light and high in vitamins starter to prepare at the last minute. You will need a blender.

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Vegetables confit

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!

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Combava steamed cod fish

Steamed cod is a sure value as it is always delicious. For this recipe, I used a steam oven, but you also may cook in a bamboo steamer or wrapped in wax paper in your oven.

30 minutes meal ideas, Citrus recipes : vitamin C booster, Fish and seafood, Healthy recipes, Main courses, Recipes with low GI, Salty Recipes, Very easy

Vegetable tajine

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 …

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Pink tuna spread

Serve as a dip with vegetable sticks. On a slice of bread or blinis canapé it is perfect too!

30 minutes meal ideas, Batch cooking ideas, Citrus recipes : vitamin C booster, Cold ﬁngerfood, Healthy recipes, Large quantity recipes, Make-ahead recipes, Recipes with low GI, Refreshing & uncooked, Salty Recipes, Snacks Tapas & Appetizers, Toasts, pitas, lunch box, Very easy

Christine’s ginger salad

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 …

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Asmaa’s smocked aubergine spread

This is a Turkish dish turned into a versatile spread that can be used over bread, blinis, or part of a mezze table. My friend Asmaa is a Natural Chef & Health Food coach. You’ll find her on Instagram. Look for Authentickspoon. We met in …

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Armelle’s scallops carpaccio

This recipe was inspired from the 750gr website video on You Tube perfectly filmed and explained by the Chefs Damien and Christophe.

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Quinoa Salad with Almond, Feta cheese & Pomegranate

This colorful & energizing dish is inspired from a small recipe book I love : Cantine California by Jordan Feilders. I do want to thank him and his team; I was sincerely moved by their timely response and enthusiasm as we were communicating by mail. The cheeseburger recipe …

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Shrimp ans zucchini mousse

You may very well change the final touch if you have other ingredients : keep the zucchini mousse and the shrimps and top with a dash of pesto, avocado or sundried tomatoes, use cilantro or basil leaves as you wish. Served warm, at room temperature …

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Rosetta’s Fennel Ruccola & Parmesan Salad

This works either as an impressive starter or as a lunch or light supper.

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My cauliflower, avocado, pomegranate & quinoa salad

This salad was created the day two of my friends brought their salads for lunch: this delicious, refreshing and creative salad is a mix of both! Thanks Catherine and Chrystele!

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Tzatziki recipe

Tzatziki is a classic Greek Mezzé made from yogurt, cucumber, garlic, olive oil, and fresh dill. This recipe is served cold and can be kept in the refrigerator several days. It is super easy to prepare.

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Hummus by Lamia

Hummus is a traditional middle eastern dish. It is traditionally served as a dip with Lebanese or Pita bread. I like to remove the chickpea skin, and if you choose to do so, it will take twice as long to prepare, unless you get some …

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Category: Recipes with low GI