Tabouleh salad / Taboulé de légumes crue


 

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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 taboulé est facile a préparé, ont peux facilement remplacée le taboulé 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.

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Tabouleh salad
Serves 4
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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.
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Taboulé de légume crue
Serves 4
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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
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Easy kale salad with molasses marinade

 

 

 

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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. 

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Easy kale salad with molasses marinade
Easy kale salad with a delicious molasse marinade
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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 (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
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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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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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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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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. 

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Fresh Summer rolls
Serves 10
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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
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Salads in a jar

 

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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.

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Salad in a jar
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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
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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

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Raw buckwheat & sprouts salad, tahini & miso dressing
Serves 2
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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.
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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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