Marinated coconut ceviche salad

I came across a very nice raw coconut ceviche salad a few days ago on FullyRaw. Kristina is absolutly amazing, i recomend checking out her YouTube Chanel FullyRawKristina for amazing recipes.

I made few changes to the original recipe: swaped some vegetables and marinated the coconut meat with lime, mint parsley, to give more flavours to the salad. This ceviche is super fresh and on …. hot summer days, ideal for any occasion!

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Marinated coconut ceviche salad
Serves 2
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Prep Time
10 min
Total Time
1 hr 10 min
Prep Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 1 avocado (Cut in slices or cubes)
  2. 1/2 red onion (finely chopped)
  3. 1 tomato (cut in slices)
  4. 2 small cucumbers (cut in small cubes)
  5. 2 cups of red cabbage (chopped)
  6. 1 coconut (meat only)
  7. 1 pepper ( finely chopped)
For the coconut ceviche marinade
  1. The juice of 2 limes
  2. 3 tbs of olive oil
  3. mint, parsley
  4. mixed herbs
  5. salt & pepper to taste
Instructions
  1. in a bowl, combine the lime juice, mint, parsley, mixed herbs, olive oil, salt & pepper.
  2. Chop the coconut meat, mix it with the marinade and place in the fridge for 1 hour.
  3. place the rest of the ingredient in a big salad bowl.
  4. when the coconut ceviche is ready add it to the salad.
  5. serve immediately
Notes
  1. to get a spicy marinade, add some chopped chilli
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Kale, pear and avocado salad

My weekly fruit and veg market supply was rather ripe this week, so I wanted to use them quickly. The result is a refreshing and flavoursome salad with a sweet twist thanks to the pears. To soften the kale and liberate its flavour, I recommend marinating it. 

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Kale, pear & avocado salad
Serves 2
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 kale leaves
  2. 1 sliced pear
  3. 2 sliced avocados
  4. 4 cherry tomatoes cut in half
  5. 1/2 chopped onion
  6. 1 cup of rocket leaves
For the kale marinade
  1. 1 tbs of tamari sauce
  2. 1 tbs of olive oil
  3. 1 tbs of lemon juice
  4. Salt & pepper to taste
Instructions
  1. In a bowl mix the olive oil, lemon juice and tamari sauce. Chop the kale, mix it with the marinade, Massaging gently. Leave in the fridge for 1hour
  2. Chop and slice the pear, avocado, onion, cherry tomatoes.
  3. Place the kale into a big salad bowl, add the rest of the ingredients.
Notes
  1. A light dressing is ideal with this salad, some olive oil and squeezed lime or lemon or a light vinaigrette work very well.
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Amaranth & peanut butter porridge

Amaranth is one of my favourite precious little seed, gluten free, it contains calcium, potassium and iron. It is also a very good source of protein, there are many ways of using it and it is gluten free! perfect breakfast if you have a long day ahead, it will for sure keep you full all morning.IMG_1993

 

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Amaranth & peanut butter porridge
Serves 1
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 3/4 cup of organic Amaranth
  2. 2 cups of almond milk
  3. 1/4 ts of cinamon (optional)
  4. 1 tbs of peanut butter
  5. dash of maple sirup or coconut sugar (Optional)
  6. add water if needed
Instructions
  1. Pour the amaranth and milk in a saucepan.
  2. Cook for 20mn to 25mn stirring from time to time in low heat.
  3. The last 5mn add the cinamon, maple sirup (or coconut sugar) stir well. The amaranth will get translucent when done.
  4. Remove from the heat add the almond butter, whisk to get a creamy porridge.
  5. Pour in to a bowl and add any fruits, seeds and nuts of your choice.
Notes
  1. Enjoy and have a beautiful day
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Roasted butternut squash & chickpea salad

Every time I go to Paris, my childhood friend Frederic makes this delicious salad for me.  Simple with few ingredients, this is nourishing and tasty dish that works for every seasons.  The combination of the butternut squash fondant and chickpeas is a delight. 

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Roasted butternut squash & chickpea salad
Serves 4
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 can of organic chick peas
  2. 1 butternut squash
  3. 1 tbs of olive oil
  4. Parsley
  5. Salt and pepper to taste
Tahini miso dressing
  1. 1/2 cup of tahini
  2. 1 ts of brown miso paste
  3. 1/3 cup of water (feel free to add more if needed)
  4. 1/4 cup of lemon juice
  5. 2 minced garlic cloves
  6. 1/2 ts of sea salt
  7. 1tbs Maple syrup
Instructions
  1. Preheat the oven to 240 degrees
  2. Cut the butternut squash in small cubes
  3. Mix 1 tbs spoon of olive oil with the butternut squash stir and place in the oven.
  4. Cook for 20 to 25 minutes. When it is done let it cool down.
  5. In the meantime, prepare the chick peas, remove the skin, chop the parsley, set aside.
  6. To prepare the dressing simply add all the ingredients in a small blender.
  7. Mix the roasted butternut squash, parsley, chick peas and tahini sauce in a salad bowl and enjoy
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