Christmas is around the corner and what a better time to think about a few health recipes to add to all the goodies you will be having. I know it’s not really the time of the year when low-fat dishes are on our mind, but if you are a little concerned with the calorie intake, you can easily swap a few dishes with healthier options.
I am sharing a beautiful tasty and yummy recipe for a raw vegan almond & zaatar cheese spread. It is rich in protein but low in fat and is simply delicious on crackers, sourdough bread or baguette.
Les fêtes arrivent à grand pas et c’est le bon moment de penser à des recettes saine et facile à réaliser.
Aujourd’hui je vous propose un fromage cru et vegan aux amandes et zaatar, riche en protéines et faible en gras, délicieux avec du pain ou des crackers.
Raw vegan almond & zaatar cheese
- 1 cup of almonds (soaked, drained & skin removed)
- 1/4 cup of water
- 2 TBS of olive oil
- 2 TBS of nutritional yeast
- 3 TBS of lemon juice
- 1 TS of agar agar + 2 TS of water
- 1 TS of zaatar (feel free to add more for a stronger taste)
- 1 garlic clove
- Pinch of salt
- Soak the almond for 2 hours in hot water, remove the skin. It takes a little time but it is easy.
- Place the almonds, garlic,nutritional yeat, lemon juice, zaatar, olive oil, and the salt in a food processor.
- Process until smooth
- In a small saucepan, add the agar agar and water, stir for 15 seconds, pour the mixture in the food processor. Process again for 1 to 2 minutes
- Place a little of olive oil in a ramekins, depending on the size you might need 2 or 3 ramekin.
- Pour the mixture and place in the fridge for 2 hours.
- Unmold the cheese and place on a plate.
- Serve with raw crackers, raw veggies, baguette
- Nutritional yeast is available at Organic food cafe.
- I have seen it at lulu supermarket too for about 30 aed
- It can be kept for up to two weeks in the fridge and only takes about 10 minutes to prepare and 2 hours to set.
Fromage cru vegan aux amandes et zaatar
- 1 tasse d'amandes (trempé, peau retirer)
- 1/4 tasse d'eau
- 2 C a S d'huile d'olive
- 2 C a S de levure maltée
- 3 C a S de jus de citron
- 1 gousse d'ail
- 1 C a S de zaatar
- 1 C a C d'agar agar + 2 C a c d'eau
- Sel, poivre
- Faire tremper les amandes dans un bol rempli d’eau chaude pendant 2h.
- Retirer la peau ( ça prend un peu de temps mais reste facile).
- Déposer les amandes, la levure maltée, citron, zaatar, huile d’olive et le sel dans le robot ( utiliser la lame S).
- Mélanger le tout pendant 1 minute.
- La préparation doit être lisse et homogène.
- Dans une petite casserole ajouter l'agar agar avec l’eau, mélanger pendant 15 secondes.
- Verser le liquide dans le robot et faire tourner pendant 1 a 2 minutes.
- Préparer 2 à 3 ramequins et déposer un peu d’huile d’olive ( le fromage se démoulera plus facilement)
- Remplir les ramequins de fromage , déposer dans le frigo et laisser refroidir pendant 2 heures.
- Démouler les fromages dans une belle assiette.
- Si vous ne trouvez pas de zaatar, les herbes comme le thym, le romarin ou herbes de provence seront très bien.
- Les fromages se gardent 1 semaine au frais
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 😍
Raw cauliflower & beetroot maki rolls
- 1 cup of cauliflower
- 1 cup of beetroot
- 1 avocado (finely in slices)
- 1 cucumber (finely sliced)
- Any sprouts
- Nori sheets
- 1tbs of miso paste
- Place the cauliflower & beetroot in a food processor, process until crunchy.
- Set aside
- Slice the avocado & cucumbers
- Place a nori sheet on a bamboo rolling mat
- Brush the edge of the nori with 1/4 ts of miso paste
- Place the cauliflower/ beetroot mixture , avocado,sprouts & cucumbers
- Start rolling away from you, keeping the roll tight.
- The miso paste should stick the roll at the end.
- Cut in slices and dip it in tamari sauce
- You can mix any vegetables
Valentine’s day is nearly upon us ♥
Time to get ready for a Rawmantic snack.
The chocolate fondue is made of smooth avocado, raw cacao, oat milk and maple sirup.
It will take 5 minutes to make and it is a delicious treat for littles one too
Rawmantic chocolate fondue
- 1 big avocado or 2 smalls
- 1/4 cup of maple sirup
- 1/2 cup of nut milk
- 4 tbs of raw cacao
- 1 ts of vanilla nectar
- 1 tbs of coconut oil (optional)
- Place all the ingredients in a small high speed blender.
- You might need to add more milk or more sirup according to your taste.
- Place any fruits of your choice on a nice plate.
- Et voila dip the fruits in the chocolate fondue and enjoy
- The fondue will last 4 days in the fridge
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.
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