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. 

 

image

image

 

 

zucchini zoodles & coconut, orange dressing
Serves 2
Write a review
Print
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
http://fhttuae.com/

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.
 

IMG_1805

 

IMG_1793

 

IMG_1796

Raw okra salad & avocado dressing
Write a review
Print
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.
http://fhttuae.com/

Watermelon & strawberry gazpacho

Beat the heat with this refreshing strawberry and watermelon gaspacho

 

image

image

Watermelon & strawberries gazpacho
Serves 4
Write a review
Print
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
http://fhttuae.com/

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.

10940471_564752366994606_5123373725877289945_n

 

 

Easy rawnola
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 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
http://fhttuae.com/

 

Marinated coconut ceviche salad

I came across a very nice raw coconut ceviche salad a few days ago on FullyRaw. Kristina is absolutly amazing, i recomend checking out her YouTube Chanel FullyRawKristina for amazing recipes.

I made few changes to the original recipe: swaped some vegetables and marinated the coconut meat with lime, mint parsley, to give more flavours to the salad. This ceviche is super fresh and on …. hot summer days, ideal for any occasion!

IMG_1707

 

 

IMG_1710

IMG_1709

Marinated coconut ceviche salad
Serves 2
Write a review
Print
Prep Time
10 min
Total Time
1 hr 10 min
Prep Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 1 avocado (Cut in slices or cubes)
  2. 1/2 red onion (finely chopped)
  3. 1 tomato (cut in slices)
  4. 2 small cucumbers (cut in small cubes)
  5. 2 cups of red cabbage (chopped)
  6. 1 coconut (meat only)
  7. 1 pepper ( finely chopped)
For the coconut ceviche marinade
  1. The juice of 2 limes
  2. 3 tbs of olive oil
  3. mint, parsley
  4. mixed herbs
  5. salt & pepper to taste
Instructions
  1. in a bowl, combine the lime juice, mint, parsley, mixed herbs, olive oil, salt & pepper.
  2. Chop the coconut meat, mix it with the marinade and place in the fridge for 1 hour.
  3. place the rest of the ingredient in a big salad bowl.
  4. when the coconut ceviche is ready add it to the salad.
  5. serve immediately
Notes
  1. to get a spicy marinade, add some chopped chilli
http://fhttuae.com/

Kale, pear and avocado salad

My weekly fruit and veg market supply was rather ripe this week, so I wanted to use them quickly. The result is a refreshing and flavoursome salad with a sweet twist thanks to the pears. To soften the kale and liberate its flavour, I recommend marinating it. 

IMG_8996

IMG_9012

 

Kale, pear & avocado salad
Serves 2
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 kale leaves
  2. 1 sliced pear
  3. 2 sliced avocados
  4. 4 cherry tomatoes cut in half
  5. 1/2 chopped onion
  6. 1 cup of rocket leaves
For the kale marinade
  1. 1 tbs of tamari sauce
  2. 1 tbs of olive oil
  3. 1 tbs of lemon juice
  4. Salt & pepper to taste
Instructions
  1. In a bowl mix the olive oil, lemon juice and tamari sauce. Chop the kale, mix it with the marinade, Massaging gently. Leave in the fridge for 1hour
  2. Chop and slice the pear, avocado, onion, cherry tomatoes.
  3. Place the kale into a big salad bowl, add the rest of the ingredients.
Notes
  1. A light dressing is ideal with this salad, some olive oil and squeezed lime or lemon or a light vinaigrette work very well.
http://fhttuae.com/

Amaranth & peanut butter porridge

Amaranth is one of my favourite precious little seed, gluten free, it contains calcium, potassium and iron. It is also a very good source of protein, there are many ways of using it and it is gluten free! perfect breakfast if you have a long day ahead, it will for sure keep you full all morning.IMG_1993

 

 IMG_1919

 

Amaranth & peanut butter porridge
Serves 1
Write a review
Print
Total Time
30 min
Total Time
30 min
Ingredients
  1. 3/4 cup of organic Amaranth
  2. 2 cups of almond milk
  3. 1/4 ts of cinamon (optional)
  4. 1 tbs of peanut butter
  5. dash of maple sirup or coconut sugar (Optional)
  6. add water if needed
Instructions
  1. Pour the amaranth and milk in a saucepan.
  2. Cook for 20mn to 25mn stirring from time to time in low heat.
  3. The last 5mn add the cinamon, maple sirup (or coconut sugar) stir well. The amaranth will get translucent when done.
  4. Remove from the heat add the almond butter, whisk to get a creamy porridge.
  5. Pour in to a bowl and add any fruits, seeds and nuts of your choice.
Notes
  1. Enjoy and have a beautiful day
http://fhttuae.com/

 

 

Roasted butternut squash & chickpea salad

Every time I go to Paris, my childhood friend Frederic makes this delicious salad for me.  Simple with few ingredients, this is nourishing and tasty dish that works for every seasons.  The combination of the butternut squash fondant and chickpeas is a delight. 

Image-1

IMG_1987

 

Image-4

Roasted butternut squash & chickpea salad
Serves 4
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 can of organic chick peas
  2. 1 butternut squash
  3. 1 tbs of olive oil
  4. Parsley
  5. Salt and pepper to taste
Tahini miso dressing
  1. 1/2 cup of tahini
  2. 1 ts of brown miso paste
  3. 1/3 cup of water (feel free to add more if needed)
  4. 1/4 cup of lemon juice
  5. 2 minced garlic cloves
  6. 1/2 ts of sea salt
  7. 1tbs Maple syrup
Instructions
  1. Preheat the oven to 240 degrees
  2. Cut the butternut squash in small cubes
  3. Mix 1 tbs spoon of olive oil with the butternut squash stir and place in the oven.
  4. Cook for 20 to 25 minutes. When it is done let it cool down.
  5. In the meantime, prepare the chick peas, remove the skin, chop the parsley, set aside.
  6. To prepare the dressing simply add all the ingredients in a small blender.
  7. Mix the roasted butternut squash, parsley, chick peas and tahini sauce in a salad bowl and enjoy
http://fhttuae.com/