Back in London, I used to have Miso soup all the time, at the sushi shop and at home. I would buy the Miso soup packets in the supermarkets, until I realised that they were not the healthiest option. I decided to find my own homemade and wholesome version, it is delicious and makes for a nice light family dinner. The broth can be prepared in advance, the vegetables can be cut at the last minute before meal time and arranged on a big sharing platter. Let everyone around the table pick their own vegeratbles and add it to their soup.
I like strong flavour so I use barley miso but brown rice miso offers a lighter taste. Try to find no-GMO and raw unpasteurized miso (LULU al whada Mall or Organic Food Cafe at Nation towers in Abu Dhabi usually stock these). Check out www.raw-bites.ae or OFC for a spiruliser; Daiso at Mushrif Mall or al Whada Mall usually sell juliennes.
Light miso soup & raw vegetables
- 8 cups of water
- 2 lemon grass sticks
- 4 garlic cloved
- 1 kombu
- 1 thumb of ginger
- 4 tbs miso paste
- Dash of tamari sauce
- 2 dried seeweed sheet cut in small pieces
- 1 cup of finely sliced green onions
- 2 cups of finely chopped kale
- 2 cups of finely sliced mushrooms
- 1 zucchini (to make noodles)
- 1/2 red bell pepper finely sliced
- 1/2 of lime
- Place the water into a sauce pan and heat it up on low heat. Add the kombu, garlic, ginger, miso, tamari sauce and cook for 10 minutes.
- In the meantime start chopping the vegetables. Use a spiruliser or a julienne to make zuchini ribbons.
- Place the vegetables on a big platter and the noodles in a bowl and set aside.
- Serve the miso broth in a bowl and add the vegetables of your choice.
- Et voila.
Summer is upon us! Yesterday, the temperatures soared to 47 degrees in Abu dhabi!! It is getting hot, so time to use imagination to create fresh and tasty salads. I like to combine fruits and vegetables on my salads to shake the flavours and share a fun and flavouresome salad to the kids. This summer salad is one of my favourite.
A very refreshing salad, perfect for hot weather
- 1 bunch of kale, washed and chopped
- Alfalfa sprouts
- 1 blood orange cut in slices
- 6 strawberries cut in slices
- 1 small cucumber cut in small cubes
- 2 tbs of olive oil
- 2 tbs of apple cider vinegar
- 1 tbs of maple sirup
- Salt & pepper to taste
- in a bowl, place the olive oil, apple cider vinegar , maple sirup, salt & pepper, stir well. Add the kale
- Massage the kale gently with your hands.
- Place it in the fridge for 1 hour.
- Get the kale from the fridge, add the strawberries, blood orange and alfalfa sprouts.
- Serve immediatly.
I made those oats biscuits dipped in raw chocolate sauce yesterday for my son’s birthday, they are very nice, kids loved it !!! and can be a nice present too.
Oats biscuits dipped in raw chocolate sauce
- Oats biscuits
- 1tbs chia meal
- 3tbs of water
- 1/2 cup of coconut oil
- 1/4 cup of coconut sugar
- 1/2 cup of rice or wholewheat flour
- 1/2 ts baking powder
- 1 pinch of salt
- 3/4 cups of rolled oats
- Chocolate sauce
- 1/2 cup of melted cacao butter
- 1/2 cup of raw cacao powder
- 1/4 cup of coconut oil
- 1/4 cup of maple sirup
- Preheat the oven to 240 degrees
- Mix the chia meal with the water, place in the fridge for 10minutes
- In a bowl mix the coconut oil and the coconut sugar , add the chia mixture stir well for few minutes.
- In a separate bowl combine the flour, salt, oats flakes, baking powder.
- Mix the wet ingredients with the dry mixture.
- Take one spoonful of dough, use your hand to roll a small ball, flatten to make the biscuit
- Place in a baking tray, cook for 13 minutes , remove from the tray and let the biscuits cool
- To make the chocolate sauce whisk the cacao butter, raw cacao powder, coconut oil and maple sirup together
- When the biscuits are a bit cooler dip the biscuits into the chocolate sauce and place in the freezer for 10mn to set.
- store in the fridge up to 4 days
Today it’s the week end in Abu Dhabi so week end means treat!!!! I have made this delicious Chocolate / peanut butter shake.
Chocolate & peanut butter shake
- 2 frozen bananas
- 2 tbs of peanut butter
- 2 tbs of raw cacao
- 3 medjool dates
- 1 cup vegetal milk
- Place all the ingredients in a high speed blender.
- Blend until smooth.
It is my son’s birthday in 2 weeks and the idea is to organise a baking workshop. So here is a simple recipe for a vegan banana/ chocolate muffins.
Vegan banana/chocolate muffins for 2
- 3 tbs wholemeal flour
- 1/4cup of vegetal milk
- 1/4 ts baking powder
- 1 ripe banana
- 2 tbs maple sirup
- 2tbs of melted coconut oil or any vegetal oil of your choice
- 2 1/2 tbs chocolate chip
- Preheat the oven to 180 degrees.
- Mix the flour, baking powder and salt
- Mash the Ripe banana, add the milk, maple sirup, oil, whisk well.
- Mix the wet mixture with the dry ingredients, add the dark chocolate chip.
- Place the mixture in 2 muffins holders and bake for 17 minutes.
- Let it cool down for 10 minutes and enjoy
I love zucchini noodles, it’s versatile and fresh, and by playing around with the sauce it never gets boring. One my favourite of the moment is a mix of coconut and pomegrenate: I scrap some fresh coconut, then blend it with an orange, fresh ginger, flaxseed and some garlic. The pomegrenate gives this dish a sweet flavour and the olives add a sour taste, the result is very tasty.
zucchini zoodles & coconut, orange dressing
- 2 or 3 green or yellow zucchinis
- 10 black olives
- 1 pomegrenate (seeded)
- Half of cucumber (chopped in small cubes)
- Half red onion
- Slice of orange (garnish)
- 1 to 2 coconut meat
- 1 orange
- 1 thumb of ginger
- 2 tbs of coconut water
- 1 garlic clove
- 1 ts of flax seed
- salt & pepper to taste
- Use a spiruliser or a julienne to make zucchini ribbons.
- Chop the onions and cucumber, place all the ingredients in a big salad bowl.
- To make the dressing place the coconut meat,orange, flax seed, ginger, garlic and coconut water in a blender, blend until smooth.
- Pour the dressing over the noodles, stir and enjoy
I visited Shuwib farm recently and got a batch of okra. I usually cook it in my curries, but as I am eating more raw food these days, I wanted to give raw okra a try. The result is delicious, its a winner in the health department: full of nutrients, rich in fibre, folate, vitamin A, C and K, it also helps regulate blood pressure and can help with anemia problems.
I would recommend brushing the okra instead of clean it with water. If it is very dirty, after brushing it and use a humid towel to clean it with swift movements. In contact with water the okra releases mucilage and becomes slimy, so not ideal for a raw salad.
Raw okra salad & avocado dressing
- 2 cups of lettuce of your choice
- 1/2 chopped red onion or shallot
- 5 okra cut in slices
- 1 small cucumber cut in cubes
- 1 carrot (Use a spirilizer or a julienne to make the ribbons)
- 1 ripe avocado
- juice of 1 lime
- 2tbs of olive oil
- 2tbs of apple cider vinegar
- 1 crushed garlic
- salt & pepper to taste
- Brush the okra, prepare the rest of the vegetables and place everything in a big salad bowl.
- Place the avocado, olive oil, lime, apple cider vinegar garlic, salt & pepper in a blender. Mix until smooth.
- Mix the sauce with the salad and serve immediately.
- If you wish to serve the salad a bit later, keep the dressing on the side.
Beat the heat with this refreshing strawberry and watermelon gaspacho
Watermelon & strawberries gazpacho
- 2 cups of watermelon (cut into chunks)
- 3 large beef tomatoes (cut into chunks)
- 1 cucumber (cut into chunks)
- 1/4 bunch of parsley
- 1/4 bunch of basil
- Lemon juice from 1/2 lemon
- 7 strawberries (cut in half)
- 1/2 jalapeño( seeded and cut in chunks)
- 1 avocado
- Salt and pepper to taste
- Place all the ingredients in your high speed blender.
- Place in the fridge for 1 hour or serve immediately, with a drizzle of olive oil
I love Rawnola! It is easy to make and full of nutrients, you can add some vegetal milk, coconut yogurt or even sprinkle it on your salads.
Cashews and walnuts are a good source of potassium, iron and zinc. My favourites are almonds, I used to think that they were part the nut family when actually they are seeds from the almond’s fruits. Almonds contains : Biotin, vitamin E, vitamin B12, manganese, magnesium,fibre.
Adding a handful of almonds in your daily routine can boost energy, strengthen the immune system, improve skin health, reduce heart disease and help loosing weight. I think of almonds as a magic seed.
Pumpkin and sunflower seeds are a very good source of protein, rich in iron, vitamin E, magnesium and omega 3.
Fennel seeds are rich in fibre, they are a concentrate source of minerals, iron, calcium, potassium and manganese.
Amaranth is one of my precious little seed: gluten free, it contains calcium, potassium and iron. It is also a very good source of protein and is a very versatile so can be used in many different ways.
I am sharing my recipe for Rawnola but you can adapt it depending on what you have in your cupboard.
- 1 cup of cashews
- 1 cup of walnut
- 1 cup of almond
- 50g of coconut chip
- 50g organic dried cramberries
- 50g sunflower seeds
- 50g pumpkind seeds
- 2tbs of fennel seeds
- 50g amaranth pops
- Roughly crush your cashews, almonds and walnuts in your food processor. Not to much as you want to keep it crunchy.
- Add the rest of your dried fruits and seeds.
- Store for 1 week in a jar ... Enjoy