Kolhrabi leave wraps

Hello ♥

I have been so busy lately i didn’t have time to write or post any new recipes.

I got my first delivery from Al Shuwib farm last week and i am so happy about it!!!  so today i would like to write about those beauties ” Kohlrabi”

The health benefits of kohlrabi are amazing it can help to lose weight,  boost the immune system , regulate the metabolism, increase circulation, strengthen bones and improve vision health. Kolrhabi is full of nutrients and minerals like copper, potassium, manganese, iron and calcium. Vitamins such as vitamins C, vitamin A and vitamin K.

Kolhrabi leaves are also  nutritious , the young greens are very flavorful, it has a similar taste to collard greens. The leaves can be steamed, chopped in salads or simply used as bread replacement for the wraps, like you can see on the pictures below.

For the wraps i have used 5 Kohlrabi leaves, added some turmeric white bean hummus, cucumbers, grated carrots and Kolrhabi, but feel free to change any vegetables or dip.

I hope you will like these rolls, they are very easy to make, perfect for pack lunch, family diner or pic nic

 

Love marilyne xxx

 

img_0747

img_0561

img_0565

 

 

Tabouleh salad / Taboulé de légumes crue


We had such a good time in Europe this year. It was great to be surrounded by good friends. Amazing time in Bretagne, Paris, Berlin and London

This tabouleh salad is very easy to prepare, the couscous can be replaced by quinoa or millet (for a GF version)
Eating healthy without spending too much time in the kitchen … It was our summer goal!

Nous avons passé de superbe vacances cette année en Europe. Génial d’être entourée de nos amis.
Et de bons moments avec belle maman au Croisic

Ce petit taboule est facile a préparé, ont peux facilement remplacée le taboule par du quinoa ou du millet (pour une version GF) Manger sainement sans passée trop de temps en cuisine! c’etait le but de l’été.

image

 

image

 

 

Tabouleh salad
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 cup of couscous
  2. 1 cup of hot water
  3. 2 tbs of olive oil
  4. half cup of chick peas
  5. 2 to 3 tomatoes (cut in small cubes)
  6. 2 small cucumbers (cut in small cubes)
  7. Shallots
  8. Mint
  9. Parsley
  10. 1 handful of dried raisins
  11. Lemon, olive oil, salt, pepper to taste
Instructions
  1. Place 1 cup of couscous in a bowl, add 2 tbs of olive oil, stir well, add the hot water.
  2. Stir well, set aside for 10 minutes.
  3. Stir again the couscous should be ready. Allow to cool down for 1/2 hour
  4. Cut the tomatoes, cucumber, shallots.
  5. Chop the mint & parsley
  6. Place in a big salad bowl add the couscous.
  7. Drizzle some lemon juice & olive oil, add salt & pepper.
  8. Place in the fridge for 1 hour
  9. et voila Tabouleh salad is ready
Notes
  1. If you want to eat the salad later do not put the lemon juice.
http://fhttuae.com/
Taboulé de légume crue
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 tasse de couscous
  2. 1 tasse d'eau chaude
  3. 2 c a s d'huile d'olive
  4. 1/2 tasse de poix chiches
  5. 2 tomates (coupé en petit dés)
  6. 2 petits concombres (coupé en petits dés)
  7. Menthe
  8. Persil
  9. Echalotte
  10. 1 poignée de raisins
  11. Jus de citron, huile d'olive, sel et poivre
Instructions
  1. Mettre le couscous dans un bol, y ajoute les 2 cuillères a soupe d'huile d'olive puis l'eau chaude, Remuer légèrement puis laisser reposer pendant 10 minutes.
  2. Une fois le couscous prêt laisser refroidir pendant 1 heure.
  3. Couper les tomates, concombres en petit dés, ciselé la menthe et le persil.
  4. Metter le tout dans un grand bol a salade.
  5. Rajouter le couscous, assaisonner de citron, d'huile d'olive, sel et poivre.
  6. A manger de suite ou laisser reposer dans le refregirateur pendant 1 heure
http://fhttuae.com/
 

 

Easy kale salad with molasses marinade

If you know me by now you will notice how crazy i am with kale. One of my favorite way of using kale is to make salads, you can marinate the kale in differents ways and add anything you like.
Few days ago i tried a molasse based dressing… So delicious 
Blackstrap molasses is a very healthy sweetener, a  good source of iron.
Two tablespoons of blackstrap contain 13.2 percent of our RDI of iron, which our bodies need to carry oxygen to our blood cells. People who are anemic (including pregnant women) will greatly benefit from consuming 1-2 tablespoons of blackstrap molasses per day.

This salad is very easy to make and perfect for pack lunch. 

image

image

 

 

Easy kale salad with molasses marinade
Easy kale salad with a delicious molasse marinade
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 bunch of kale (washed, ribs removed, finely chopped)
  2. 2 cups of red cabbage (finely chopped)
  3. 2 peppers (cut in small cubes)
  4. 1 shallot (finely chopped)
  5. 1/2 cup of almond flakes
  6. Edible flowers
Molasse dressing
  1. 2 tbs of olive oil
  2. 2 tbs of aplle cider vinegar
  3. 1tbs of molasses
  4. 1 garlic clove
  5. 1 tbs of tamari sauce
  6. 1/2 cup of water
Instructions
  1. To make the marinade, place all the ingredients in a small blender. Blend until smooth.
  2. Remove the ribs of the kale and wash it. put half of the marinade and the kale in a bowl.
  3. Massage gently with your hands.
  4. Set aside for 1 hour.
  5. Add the peppers, shallots and red cabbage,stir well.
  6. Preheat a pan, place the almond flakes for 3 minutes
  7. Add the almonds to the salad and enjoy.
Notes
  1. The salad will last for 1 full day. so it is perfect for pack lunch
http://fhttuae.com/

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 😍

 

image

 

 

image

 

Raw cauliflower & beetroot maki rolls
Write a review
Print
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
http://fhttuae.com/

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 ♥

image

image

Buckwheat & kale tabouleh
Serves 4
Write a review
Print
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
http://fhttuae.com/

 

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 ♥

image

 

 

 

Roasted butternut squash & lentil soup
A creamy roasted butternut squash and lentils soup with a hint of turmeric
Write a review
Print
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
http://fhttuae.com/

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

image

image

 

 

Raw coconut salad
Serves 4
Write a review
Print
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
http://fhttuae.com/

Fresh summer rolls

Fresh summer rolls are perfect for any occasions: snack, lunch, dinner. You can prepare a big platter of your favourite fillings and let everyone make they own rolls; dipped in the vinaigrette fat free Tibet (recipe from crudessence) or almond butter sauce, it is simply delicious.  When I don’t feel like cooking, this is my go to dish, easy to make, ready in a few minutes and a fun meal for the whole family. 

The rice paper can usually be found in most supermarkets in Abu Dhabi, a good item to stock up on during a shopping trip. 

image

 

image

 

 

 

 

Fresh Summer rolls
Serves 10
Write a review
Print
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 pack of rice papers
  2. 2 cups of grated carrots
  3. 2 cups of grated beetroots
  4. 3 to 4 small cucumbers finely sliced
  5. 1 red or yellow pepper finely sliced
  6. 1 to 2 cups of sprouts
  7. 1 avocado finely sliced
  8. Leafy greens (romaine lettuce, spinach, flat kale)
  9. Mint
  10. Spring onions
Instructions
  1. Place the vegetables in a big platter
  2. Fill up a large bowl of hot water ( i used a large skillet pan)
  3. Dip the rice paper sheet in the water for few seconds, remove and allow it to drip over the bowl a Few seconds to remove the excess water.
  4. Place the rice paper on a flat surface, add your ingredients starting from the edge of the wrap closest to you.
  5. Start rolling away from you and tuck in your filling toward you to keep the roll tight. Fold the edge when you reach the middle of the wrap.
Notes
  1. Et voila! the summer rolls are ready. So easy and delicious
http://fhttuae.com/

 

 

Salads in a jar

Busy during the week? No time to prepare something healthy? I really recommend to try these “salad in a jar” . They are easy to make. Fun to prepare in advance. 

Here you will find a mix of tomatoes, cucumber, sprouts and corn but feel free to play with the veggies, add anything you like or anything you have! Make it bigger too.
The glass jars (WRECK) are available at Tchibo.

image

image

 

image

Salad in a jar
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 to 2 raw corn ( or 1 small cooked jar of corn )
  2. 4 small cucumbers
  3. 10 cherry tomatoes
  4. Sprouts of your choice
  5. 1 kale leave (optional)
Dressing
  1. 1/2 zucchini
  2. 1 garlic clove
  3. 3 small date
  4. 2tbs of lemon
  5. 2 tbs of olive oil
  6. pinch of salt
Tahini and zuchini dressing
  1. Place all the ingedients in a small blender. Blend until smooth.
Salad toppings
  1. Chop the tomatoes and cucumbers
  2. Strip the corn cobs with a knife.
  3. Place 2 to 4 tbs of dressing at the bottom of the jar
  4. add the cucumbers, tomatoes, sprouts & corn.
  5. Screw the lids on the jar. Place in the fridge up to 4 days
  6. When ready to eat, shake the salad and enjoy
Notes
  1. If you prefer the salad without the dressing, it is perfectly ok.
  2. If you add the dressing, it will have to be at the bottom, then you add hard vegetables, cooked grains and finish by leafy greens.
  3. You can play with the veggies and add anything you have in the fridge. Make it bigger too.
  4. The jar are available at Tchibo at the moment
http://fhttuae.com/

Raw buckwheat & sprouts salad, Tahini & miso dressing

This salad is full of goodness: raw, fresh and gluten free, it will give you a good energy boost.

I was going to have this very nice lunch with my lentils sprouts when i broke the germinating sprouting jar! No need to tell how upset i was. 

I bought a new and bigger one a few days earlier from Rawbites.ae and got some seeds at the same time. Radish lentils and quinoa. But if you don’t have a sprouting jar or do not have time you can find some sprouted alfalfa in few supermarkets such as Lulu, Waitrose or Carrefour in Abu Dhabi.

The nutrients you get from sprouts are amazing. The peppery taste of the radish seed is mild, a perfect choice for salads. Quinoa is high in protein, phosphorus, calcium, iron, magnesium, potassium, copper & zinc.Lentils are rich in iron, magnesium, sodium, phosphorias, zinc, vitamins A, B12, B2, B6, E and C; It is also a very good source of proteins.

Buckwheat is not a grain but actually a fruit seed. Perfect for people who are sensitive to wheat or other gluten products. It is also a very good source of manganese , it contains magnesium and copper.

I hope you will enjoy this salad as much as i did. It is a great way to introduce more raw food in a daily routine.

Marilyne xx

image 

image

Raw buckwheat & sprouts salad, tahini & miso dressing
Serves 2
Write a review
Print
Total Time
15 min
Total Time
15 min
Ingredients
  1. Raw buckwheat salad
  2. 1 cup of raw buckwheat groats (soaked overnight, drained and rinsed)
  3. 10 cherries tomatoes
  4. 2 small cucumbers
  5. 10 or less kalamata olives
  6. 1 cup of kale or spinach
  7. 1 cup of red cabbage
  8. 1 cup of sprouts of your choice
  9. Salt and pepper to taste
  10. Tahini & miso dressing
  11. 3 tbs of organic tahini
  12. 1/2 cup of water
  13. 1tbs of miso paste
  14. 2 tbs of lemon juice
  15. 1 garlic clove
  16. Salt & pepper to taste
  17. Sesame seeds (garnish)
Instructions
  1. Soak the buckwheat groats overnight or at least for 8 hours
  2. The next day rinse the buckwheat groats, place in a salad bowl, add the lemon juice and stir well.
  3. Chop the kale, tomatoes, cucumbers, red cabbage, add it into the salad bowl, with the sprouts and olives.
  4. To make the tahini & miso dressing, place all the ingredients in a small blender. Blend until smooth.
http://fhttuae.com/