Light miso soup & raw vegetables

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. 

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Light miso soup & raw vegetables
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
For the miso broth
  1. 8 cups of water
  2. 2 lemon grass sticks
  3. 4 garlic cloved
  4. 1 kombu
  5. 1 thumb of ginger
  6. 4 tbs miso paste
  7. Dash of tamari sauce
For the soup filling
  1. 2 dried seeweed sheet cut in small pieces
  2. 1 cup of finely sliced green onions
  3. 2 cups of finely chopped kale
  4. 2 cups of finely sliced mushrooms
  5. 1 zucchini (to make noodles)
  6. 1/2 red bell pepper finely sliced
  7. 1/2 of lime
Instructions
  1. 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.
  2. In the meantime start chopping the vegetables. Use a spiruliser or a julienne to make zuchini ribbons.
  3. Place the vegetables on a big platter and the noodles in a bowl and set aside.
  4. Serve the miso broth in a bowl and add the vegetables of your choice.
  5. Et voila.
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Summer salad

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. 

 

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Summer salad
Serves 2
A very refreshing salad, perfect for hot weather
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 bunch of kale, washed and chopped
  2. Alfalfa sprouts
  3. 1 blood orange cut in slices
  4. 6 strawberries cut in slices
  5. 1 small cucumber cut in small cubes
Kale marinade
  1. 2 tbs of olive oil
  2. 2 tbs of apple cider vinegar
  3. 1 tbs of maple sirup
  4. Salt & pepper to taste
Instructions
  1. in a bowl, place the olive oil, apple cider vinegar , maple sirup, salt & pepper, stir well. Add the kale
  2. Massage the kale gently with your hands.
  3. Place it in the fridge for 1 hour.
  4. Get the kale from the fridge, add the strawberries, blood orange and alfalfa sprouts.
  5. Serve immediatly.
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oats biscuits dipped in raw chocolate sauce

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.

 

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Oats biscuits dipped in raw chocolate sauce
Serves 9
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Cook Time
13 min
Total Time
28 min
Cook Time
13 min
Total Time
28 min
Ingredients
  1. Oats biscuits
  2. 1tbs chia meal
  3. 3tbs of water
  4. 1/2 cup of coconut oil
  5. 1/4 cup of coconut sugar
  6. 1/2 cup of rice or wholewheat flour
  7. 1/2 ts baking powder
  8. 1 pinch of salt
  9. 3/4 cups of rolled oats
  10. Chocolate sauce
  11. 1/2 cup of melted cacao butter
  12. 1/2 cup of raw cacao powder
  13. 1/4 cup of coconut oil
  14. 1/4 cup of maple sirup
Instructions
  1. Preheat the oven to 240 degrees
  2. Mix the chia meal with the water, place in the fridge for 10minutes
  3. In a bowl mix the coconut oil and the coconut sugar , add the chia mixture stir well for few minutes.
  4. In a separate bowl combine the flour, salt, oats flakes, baking powder.
  5. Mix the wet ingredients with the dry mixture.
  6. Take one spoonful of dough, use your hand to roll a small ball, flatten to make the biscuit
  7. Place in a baking tray, cook for 13 minutes , remove from the tray and let the biscuits cool
  8. down.
  9. To make the chocolate sauce whisk the cacao butter, raw cacao powder, coconut oil and maple sirup together
  10. When the biscuits are a bit cooler dip the biscuits into the chocolate sauce and place in the freezer for 10mn to set.
Notes
  1. store in the fridge up to 4 days
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Chocolate & peanut butter shake

Today it’s the week end in Abu Dhabi  so week end means treat!!!! I have made this delicious Chocolate / peanut butter shake.

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Chocolate & peanut butter shake
Serves 1
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Ingredients
  1. 2 frozen bananas
  2. 2 tbs of peanut butter
  3. 2 tbs of raw cacao
  4. 3 medjool dates
  5. 1 cup vegetal milk
Instructions
  1. Place all the ingredients in a high speed blender.
  2. Blend until smooth.
Notes
  1. Enjoy
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Vegan banana/chocolate muffins for 2

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.

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Vegan banana/chocolate muffins for 2
Serves 2
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Prep Time
10 min
Cook Time
17 min
Total Time
27 min
Prep Time
10 min
Cook Time
17 min
Total Time
27 min
Ingredients
  1. 3 tbs wholemeal flour
  2. 1/4cup of vegetal milk
  3. 1/4 ts baking powder
  4. 1 ripe banana
  5. 2 tbs maple sirup
  6. 2tbs of melted coconut oil or any vegetal oil of your choice
  7. 2 1/2 tbs chocolate chip
Instructions
  1. Preheat the oven to 180 degrees.
  2. Mix the flour, baking powder and salt
  3. Mash the Ripe banana, add the milk, maple sirup, oil, whisk well.
  4. Mix the wet mixture with the dry ingredients, add the dark chocolate chip.
  5. Place the mixture in 2 muffins holders and bake for 17 minutes.
  6. Let it cool down for 10 minutes and enjoy
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zucchini zoodle, coconut & orange dressing

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. 

 

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zucchini zoodles & coconut, orange dressing
Serves 2
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 or 3 green or yellow zucchinis
  2. 10 black olives
  3. 1 pomegrenate (seeded)
  4. Half of cucumber (chopped in small cubes)
  5. Half red onion
  6. Slice of orange (garnish)
Coconut sauce
  1. 1 to 2 coconut meat
  2. 1 orange
  3. 1 thumb of ginger
  4. 2 tbs of coconut water
  5. 1 garlic clove
  6. 1 ts of flax seed
  7. salt & pepper to taste
Instructions
  1. Use a spiruliser or a julienne to make zucchini ribbons.
  2. Chop the onions and cucumber, place all the ingredients in a big salad bowl.
  3. To make the dressing place the coconut meat,orange, flax seed, ginger, garlic and coconut water in a blender, blend until smooth.
  4. Pour the dressing over the noodles, stir and enjoy
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Raw okra salad

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.
 

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Raw okra salad & avocado dressing
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 cups of lettuce of your choice
  2. 1/2 chopped red onion or shallot
  3. 5 okra cut in slices
  4. 1 small cucumber cut in cubes
  5. 1 carrot (Use a spirilizer or a julienne to make the ribbons)
Avocado sauce
  1. 1 ripe avocado
  2. juice of 1 lime
  3. 2tbs of olive oil
  4. 2tbs of apple cider vinegar
  5. 1 crushed garlic
  6. salt & pepper to taste
Instructions
  1. Brush the okra, prepare the rest of the vegetables and place everything in a big salad bowl.
  2. Place the avocado, olive oil, lime, apple cider vinegar garlic, salt & pepper in a blender. Mix until smooth.
  3. Mix the sauce with the salad and serve immediately.
Notes
  1. If you wish to serve the salad a bit later, keep the dressing on the side.
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Watermelon & strawberry gazpacho

Beat the heat with this refreshing strawberry and watermelon gaspacho

 

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Watermelon & strawberries gazpacho
Serves 4
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 cups of watermelon (cut into chunks)
  2. 3 large beef tomatoes (cut into chunks)
  3. 1 cucumber (cut into chunks)
  4. 1/4 bunch of parsley
  5. 1/4 bunch of basil
  6. Lemon juice from 1/2 lemon
  7. 7 strawberries (cut in half)
  8. 1/2 jalapeño( seeded and cut in chunks)
  9. 1 avocado
  10. Salt and pepper to taste
Instructions
  1. Place all the ingredients in your high speed blender.
  2. Place in the fridge for 1 hour or serve immediately, with a drizzle of olive oil
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Easy Rawnola

 

 

 

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.

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Easy rawnola
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup of cashews
  2. 1 cup of walnut
  3. 1 cup of almond
  4. 50g of coconut chip
  5. 50g organic dried cramberries
  6. 50g sunflower seeds
  7. 50g pumpkind seeds
  8. 2tbs of fennel seeds
  9. 50g amaranth pops
Instructions
  1. Roughly crush your cashews, almonds and walnuts in your food processor. Not to much as you want to keep it crunchy.
  2. Add the rest of your dried fruits and seeds.
Notes
  1. Store for 1 week in a jar ... Enjoy
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