Raw cauliflower & beetroot maki rolls

Those raw maki rolls are my little addiction at the moment, when I don’t have time to prepare anything I go for the maki rolls or summer rolls !! There are easy to prepare, nice idea for pack lunches and so colourful I love them 😍

 

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Raw cauliflower & beetroot maki rolls
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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 cauliflower
  2. 1 cup of beetroot
  3. 1 avocado (finely in slices)
  4. 1 cucumber (finely sliced)
  5. Any sprouts
  6. Nori sheets
  7. 1tbs of miso paste
  8. Mint
Instructions
  1. Place the cauliflower & beetroot in a food processor, process until crunchy.
  2. Set aside
  3. Slice the avocado & cucumbers
  4. Place a nori sheet on a bamboo rolling mat
  5. Brush the edge of the nori with 1/4 ts of miso paste
  6. Place the cauliflower/ beetroot mixture , avocado,sprouts & cucumbers
  7. Start rolling away from you, keeping the roll tight.
  8. The miso paste should stick the roll at the end.
  9. Cut in slices and dip it in tamari sauce
Notes
  1. You can mix any vegetables
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Buckwheat & kale tabouleh

I have started this 12 weeks gym programme and I am always hungry !! I came up with this easy  “Buckwheat & kale tabouleh recipe. Full of nutrients and easy to prepare. It can be made in advance and will last for few days. 

I can guarantee that you will not be hungry for a little while after eating the taboule ♥

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Buckwheat & kale tabouleh
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 Bunch of kale (rib removed)
  2. 4 tomatoes (chop in small cubes)
  3. 1 yellow pepper (chop in cubes)
  4. 1 shallot (finely chopped)
  5. 1 cup of sprouted chick peas
  6. 1 cup of buckwheat (soaked for 8hours and dehydrated for 1 to 2 hours)
  7. 1 lemon (the juice of one lemon)
  8. 2 tbs of olive oil
Instructions
  1. Place the kale in a food processor with the S blade
  2. Process until the kale is finely chopped
  3. Place the kale in a bowl, add the lemon juice and olive oil, massage gently
  4. Add the tomatoes, yellow pepper, shallots, sprouted chick peas and the buckwheat
  5. Stir well and serve
Notes
  1. The taboule can be kept in the fridge up to 3 days
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Berries/ banana ice cream

Another easy ice cream recipe this morning ❤️

Easy, low fat, and full of nutrients.

Bananas are a good source of vitamin B6, vitamin C, folate, manganese, potassium, magnesium.

Berries are a excellent source of vitamin C, low in calories, high in fiber and rich of nutrients 

 

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Berries/ banana ice cream
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3 frozen bananas
  2. 1/2 cup of fresh blueberries
  3. 1/2 cup of strawberries
  4. 1/2 cup of frozen blackberries
  5. 1/2 cup of coconut cream or milk
Instructions
  1. Place all the ingredients in a food processor
  2. Process until smooth
  3. Add any topping of your choice
Notes
  1. Enjoy ❤️
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Roasted butternut squash & lentil soup

It is raining here !!! And I have to say I love it … Enjoying a little bit of coolness before the sun heat us up

This soup is perfect for this weather and will warm you up for sure ♥

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Roasted butternut squash & lentil soup
A creamy roasted butternut squash and lentils soup with a hint of turmeric
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 3 cups of butternut squash (cut in small cubes)
  2. 2 tbs of olive oil
  3. 1 1/2 cup of red lentils
  4. 3 to 4 carrots
  5. 1 onion
  6. 1 garlic clove
  7. 1/2 ts of turmeric
  8. 1/2 cup of nut milk
  9. Salt and pepper to taste
  10. Pinch of cumin
Instructions
  1. Preheat the oven to 180 degrees
  2. Place the butternut squash in a baking tray and toss with 2 tbs of olive oil.
  3. Cook for 25 minutes. Set aside
  4. In a large pot, place the lentils, carrots, onion, garlic, cumin and water. Simmer the soup for 25 minutes, stirring occasionally.
  5. Allow the soup to cool down so you don't burn yourself when blending.
  6. Place all the ingredients in a high speed blender, add the turmeric, salt, pepper and nut milk, blend until smooth.
  7. You might need to add more water or more milk.
Notes
  1. The soup can be kept in the fridge for few days or in a freezer up to 3 months
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Breast milk chia pudding

I have started a baby food section on the blog to share easy recipes for babies. It is mosltly what my daughter have for breakfast, lunch and diner.

Today i am sharing a breastmilk chia pudding, perfect with you have extra milk pumped in the fridge 

Marilyne xx

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Breast milk chia pudding
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 80 ml of breast milk
  2. 1 tbs of chia seeds
  3. Half banana
  4. Few blueberries
Instructions
  1. Place the chia and breastmilk in a bowl, stir and place in the fridge for 40 minutes
  2. The chia pudding should be runny.
  3. Add the banana and blueberries
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Prenatal massage workshop

Two months ago I participated in a prenatal massage workshop in Abu Dhabi taught by Vandana.  She is a very nice lady, Vandana is a qualified, committed and intuitive Holistic Therapist who believes that the body is fully capable of healing itself. Her expertise in Holism includes Angelic Reiki, foot and facial reflexology, prenatal reflexology, Indian head massage/trainer. Vandana is running regular workshops on various topics such as: Learning to communicate with angels, Prenatal massages techniques, Head massage, Organic & Natural personal skin care and faciaIs. She is a contributing author to the ‘Empowerment Manual’ published by Visionary Insight Press USA; currently available on Amazon and Barnes & Noble websites.

 

I first met her towards the end of my pregnancy when I took a few reflexology sessions with her. It was the first time I had reflexology treatments, I felt very good and after the sessions, feeling very light and peaceful.  She is truly amazing so when she proposed this workshop I didn’t hesitate and signed up for the course.

 

The course started in the morning with two trainees and two lovely pregnant ladies acting as our practice clients for the course. Vandana taught us how to massage the back, neck, head, hands and feet. It wasn’t easy at first to learn everything and feel confident. Even if I am used to give massages to my friends and family – especially to my son, I felt a little clumsy at the beginning but as the course progressed, I felt more confident.  I am always happy to learn new things, so the experience was rewarding.  

 

As a newly certified Doula, I am interested in all things related to pregnancy and well-being. A prenatal massage can be beneficial throughout the pregnancy, during labour and after the birth. The massage can be done to relieve the pain or tiredness felt during pregnancy, but also when feeling a little tense. It can also help improve blood circulation, mood, get a better sleep, decrease the level of stress hormones, help with relaxation and relieve tension and joint pains. Sometimes, especially towards the end of the pregnancy, feet and hands can become tired, doing a lymphatic massage can help reduce edema and giving a nice feeling of lightness. During the labour, massaging the back and using breathing technique can be a drug-free alternative choice for pain management. The massage techniques are easy to understand and can be taught to the partner. It can be a good idea to have the partner practicing these massage techniques regularly so when the time comes the technique are well-known.

 

Doing this workshop was very useful and has helped me to understand how to help my clients feel better during the pregnancy and how simple massage technique can have a big impact on your body and mind, help to feel more relaxed and release tensions. I also recognize that if it is an option, it is good to get the partner involved and learn some of the techniques.

 

I am looking forward practicing those massage techniques on my clients in the near future, so get in touch if you are interested.

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Coco/ banana ice cream

Sometimes we just want to stay in bed, watch a good movie and eat an ice cream!!! this is what happened to me this week end. This coconut, vanilla and banana ice cream is a winner.

You can add any toppings and  i am sure everyone will enjoy it

Try and let me know ♥

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coco/banana ice cream
Serves 2
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 3 frozen bananas
  2. 1/2 cup of coconut milk
  3. 1/4 ts of vanilla powder
  4. Maple sirup (optional)
Toppings
  1. Dark chocolate
  2. Sesame seeds
  3. Blueberries
Instructions
  1. Place the frozen bananas in a food processor, process for few seconds.
  2. Add the milk & vanilla, process until you get a smooth & creamy mixture
  3. Serve in a bowl adding any topping of your choice
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Raw coconut salad

This coconut salad is our favorite at the moment, i am making it few times per week and everyone  loves it.

Raw, fresh and full of flavour. The shredded coconut will give a feeling of satiety, it is very versatile, easy to mix with any fruits or vegetables.

The shredded coconut is easy to find in most supermarket in Abu Dhabi such as Waitrose, lulu, Carefour 

 

Marilyne xx

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Raw coconut salad
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1/2 pack of shredded coconut
  2. 2 cucumbers (cut in cubes)
  3. 1 yellow pepper (cut in cubes)
  4. 1 orange pepper (cut in cubes)
  5. 1 tomato (cut in cubes)
  6. half red onion or 1 shallot (finely chopped)
  7. 1 lime ( juice only)
  8. Mint
  9. Parsley
  10. Olive oil (optional)
  11. Salt and pepper to taste
Instructions
  1. Place the fresh shredded coconut in a bowl, squeeze the lime, stir well and set aside
  2. Chop the vegetables
  3. Mix the vegetables with the coconut. Place in the fridge for 1 hour or serve immediately.
Notes
  1. Keep in the fridge for 3 days xx
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