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
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.
Light miso soup & raw vegetables
- 8 cups of water
- 2 lemon grass sticks
- 4 garlic cloved
- 1 kombu
- 1 thumb of ginger
- 4 tbs miso paste
- Dash of tamari sauce
- 2 dried seeweed sheet cut in small pieces
- 1 cup of finely sliced green onions
- 2 cups of finely chopped kale
- 2 cups of finely sliced mushrooms
- 1 zucchini (to make noodles)
- 1/2 red bell pepper finely sliced
- 1/2 of lime
- 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.
- In the meantime start chopping the vegetables. Use a spiruliser or a julienne to make zuchini ribbons.
- Place the vegetables on a big platter and the noodles in a bowl and set aside.
- Serve the miso broth in a bowl and add the vegetables of your choice.
- Et voila.
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.
A very refreshing salad, perfect for hot weather
- 1 bunch of kale, washed and chopped
- Alfalfa sprouts
- 1 blood orange cut in slices
- 6 strawberries cut in slices
- 1 small cucumber cut in small cubes
- 2 tbs of olive oil
- 2 tbs of apple cider vinegar
- 1 tbs of maple sirup
- Salt & pepper to taste
- in a bowl, place the olive oil, apple cider vinegar , maple sirup, salt & pepper, stir well. Add the kale
- Massage the kale gently with your hands.
- Place it in the fridge for 1 hour.
- Get the kale from the fridge, add the strawberries, blood orange and alfalfa sprouts.
- Serve immediatly.
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.
Raw okra salad & avocado dressing
- 2 cups of lettuce of your choice
- 1/2 chopped red onion or shallot
- 5 okra cut in slices
- 1 small cucumber cut in cubes
- 1 carrot (Use a spirilizer or a julienne to make the ribbons)
- 1 ripe avocado
- juice of 1 lime
- 2tbs of olive oil
- 2tbs of apple cider vinegar
- 1 crushed garlic
- salt & pepper to taste
- Brush the okra, prepare the rest of the vegetables and place everything in a big salad bowl.
- Place the avocado, olive oil, lime, apple cider vinegar garlic, salt & pepper in a blender. Mix until smooth.
- Mix the sauce with the salad and serve immediately.
- If you wish to serve the salad a bit later, keep the dressing on the side.
Beat the heat with this refreshing strawberry and watermelon gaspacho
Watermelon & strawberries gazpacho
- 2 cups of watermelon (cut into chunks)
- 3 large beef tomatoes (cut into chunks)
- 1 cucumber (cut into chunks)
- 1/4 bunch of parsley
- 1/4 bunch of basil
- Lemon juice from 1/2 lemon
- 7 strawberries (cut in half)
- 1/2 jalapeño( seeded and cut in chunks)
- 1 avocado
- Salt and pepper to taste
- Place all the ingredients in your high speed blender.
- Place in the fridge for 1 hour or serve immediately, with a drizzle of olive oil
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.
- 1 cup of cashews
- 1 cup of walnut
- 1 cup of almond
- 50g of coconut chip
- 50g organic dried cramberries
- 50g sunflower seeds
- 50g pumpkind seeds
- 2tbs of fennel seeds
- 50g amaranth pops
- Roughly crush your cashews, almonds and walnuts in your food processor. Not to much as you want to keep it crunchy.
- Add the rest of your dried fruits and seeds.
- Store for 1 week in a jar ... Enjoy
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!
Marinated coconut ceviche salad
- 1 avocado (Cut in slices or cubes)
- 1/2 red onion (finely chopped)
- 1 tomato (cut in slices)
- 2 small cucumbers (cut in small cubes)
- 2 cups of red cabbage (chopped)
- 1 coconut (meat only)
- 1 pepper ( finely chopped)
- The juice of 2 limes
- 3 tbs of olive oil
- mint, parsley
- mixed herbs
- salt & pepper to taste
- in a bowl, combine the lime juice, mint, parsley, mixed herbs, olive oil, salt & pepper.
- Chop the coconut meat, mix it with the marinade and place in the fridge for 1 hour.
- place the rest of the ingredient in a big salad bowl.
- when the coconut ceviche is ready add it to the salad.
- serve immediately
- to get a spicy marinade, add some chopped chilli
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.
Kale, pear & avocado salad
- 3 kale leaves
- 1 sliced pear
- 2 sliced avocados
- 4 cherry tomatoes cut in half
- 1/2 chopped onion
- 1 cup of rocket leaves
- 1 tbs of tamari sauce
- 1 tbs of olive oil
- 1 tbs of lemon juice
- Salt & pepper to taste
- 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
- Chop and slice the pear, avocado, onion, cherry tomatoes.
- Place the kale into a big salad bowl, add the rest of the ingredients.
- A light dressing is ideal with this salad, some olive oil and squeezed lime or lemon or a light vinaigrette work very well.
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.
Roasted butternut squash & chickpea salad
- 1 can of organic chick peas
- 1 butternut squash
- 1 tbs of olive oil
- Salt and pepper to taste
- 1/2 cup of tahini
- 1 ts of brown miso paste
- 1/3 cup of water (feel free to add more if needed)
- 1/4 cup of lemon juice
- 2 minced garlic cloves
- 1/2 ts of sea salt
- 1tbs Maple syrup
- Preheat the oven to 240 degrees
- Cut the butternut squash in small cubes
- Mix 1 tbs spoon of olive oil with the butternut squash stir and place in the oven.
- Cook for 20 to 25 minutes. When it is done let it cool down.
- In the meantime, prepare the chick peas, remove the skin, chop the parsley, set aside.
- To prepare the dressing simply add all the ingredients in a small blender.
- Mix the roasted butternut squash, parsley, chick peas and tahini sauce in a salad bowl and enjoy