Raw cacao truffles/ Truffes de cacao cru

This is my last recipe before christmas and believe me those raw truffles are very tasty, it can be a nice homemade present too.

I have decided this year I would me making my own chocolates and not buy any of industrial sweets during the festive season.

These raw chocolate balls are made with three ingredients only. Simple, healthy and wholesome. I would recommend using organic or natural dates with no added sugar or syrup to ensure the raw balls do not become too sweet and too sticky.

 

Cette recette sera la dernière jusque noël et croyez moi ces petites truffes aux chocolat sont un vrai délice.

J’ai decidé cette année de ne pas acheter de chocolats industriels mais de les faire moi meme, surtout pendant cette periode de fêtes. 

Juste 3 ingrédients pour réaliser ces truffes aux chocolat, simples et délicieuses. Déposer les truffes dans un bocal en verre pour un cadeau fait maison 

Je recommende d’utiliser des dattes de bonne qualité, sans sucre ajouté ou de sirop pour être sur que ça ne sois pas trop sucré

 

 

Raw chocolate truffles
Serves 4
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Ingredients
  1. 1 cup of pecan nuts
  2. 2 cups of medjool dates
  3. 3 to 4 TBS of raw cacao + extra for the coating
  4. Cinamon (optional)
Instructions
  1. Place the pecan nuts in a food processor. Process until finely ground
  2. Add the medjool dates little by little and process again for 2 minutes.
  3. Add the cacao, process again.
  4. You can add a pinch of salt and cinamon if you wish
  5. Process until you get a dough.
  6. Once you get a dough scoop one spoon and roll it into a ball.
  7. Make the balls and roll it into raw cacao
  8. Place in the freezer for 30 minutes or the fridge for 2 hours
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Truffes de chocolat cru
Serves 4
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Ingredients
  1. 1 tasse de noix de pecans
  2. 2 tasse de dattes (medjool de préférence)
  3. 3 à 4 C a S de cacao cru
  4. Pinch de canelle (facultatif)
Instructions
  1. Déposer les noix de pecans dans un robot (utiliser la lame S). Mixer pour obtenir une texture poudreuse.
  2. Ajouter les dattes petit à petit et continuer à mixé.
  3. Ajouter le cacao cru et mixer encore pendant 2 minutes jusqu'à ce que le tout soit homogène et se Tienne ensemble.
  4. Former des boules avec une cuillère a soupe.
  5. Recouvrir les boules de cacao cru.
  6. Deposer dans le frigo pendant 2 heures ou 30 minutes dans le freezer
  7. Et voila xxx
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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

 

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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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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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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. 

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Kale, pear & avocado salad
Serves 2
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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.
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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. 

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Roasted butternut squash & chickpea salad
Serves 4
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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
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