Beetroot & red cabbage smoothie

I will be sipping on this beautiful & colorful smoothie all morning 😍

I have a 500ml or 1 liter smoothie everyday, sometimes twice per day, i use a big glass jar and pour it into a glass when needed.take your time, enjoy your food and try to masticate and chew while having your smoothie or cold press juices, . I would recommend at least 30 minutes to drink a smoothie.

Here is a simple smoothie recipe, i have added a banana but if you are doing Jean’s NAAD 6 weeks challenge, remove the banana and add more veggies.

if you need more inpsiration on daily smoothies, vegan & raw food recipes, check out my Instagram and FB group

 Instagram : _healthy_kitchen_   https://www.instagram.com/_healthy_kitchen_/

 Face book group: https://www.facebook.com/groups/422457211286599/

 

 

Beetroot & red cabbage smoothie
Serves 1
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 frozen banana (optional) or any other vegetables
  2. 1 beetroot
  3. 2 cups of red cabbage
  4. 2 handfuls of spinach
  5. 1 liter of water
  6. Flax seeds
Instructions
  1. Place all the ingredients in a high speed blender.
  2. Blend until smooth
Notes
  1. If you have a nutribullet it will be difficult to add 1 liter of water, just fill up the nutribullet jar as much as you can, blend for 1 to 2 minutes, pour the smoothie in a big glass jar, add the rest of the water and stir well
http://fhttuae.com/

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
Write a review
Print
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
http://fhttuae.com/
 

Truffes de chocolat cru
Serves 4
Write a review
Print
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
http://fhttuae.com/

 

 

Raw vegan almond & zaatar cheese / Fromage cru vegan aux amandes et zaatar

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
Serves 4
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup of almonds (soaked, drained & skin removed)
  2. 1/4 cup of water
  3. 2 TBS of olive oil
  4. 2 TBS of nutritional yeast
  5. 3 TBS of lemon juice
  6. 1 TS of agar agar + 2 TS of water
  7. 1 TS of zaatar (feel free to add more for a stronger taste)
  8. 1 garlic clove
  9. Pinch of salt
Instructions
  1. Soak the almond for 2 hours in hot water, remove the skin. It takes a little time but it is easy.
  2. Place the almonds, garlic,nutritional yeat, lemon juice, zaatar, olive oil, and the salt in a food processor.
  3. Process until smooth
  4. 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
  5. Place a little of olive oil in a ramekins, depending on the size you might need 2 or 3 ramekin.
  6. Pour the mixture and place in the fridge for 2 hours.
  7. Unmold the cheese and place on a plate.
  8. Serve with raw crackers, raw veggies, baguette
Notes
  1. Nutritional yeast is available at Organic food cafe.
  2. I have seen it at lulu supermarket too for about 30 aed
  3. 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.
http://fhttuae.com/
Fromage cru vegan aux amandes et zaatar
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
Ingredients
  1. 1 tasse d'amandes (trempé, peau retirer)
  2. 1/4 tasse d'eau
  3. 2 C a S d'huile d'olive
  4. 2 C a S de levure maltée
  5. 3 C a S de jus de citron
  6. 1 gousse d'ail
  7. 1 C a S de zaatar
  8. 1 C a C d'agar agar + 2 C a c d'eau
  9. Sel, poivre
Instructions
  1. Faire tremper les amandes dans un bol rempli d’eau chaude pendant 2h.
  2. Retirer la peau ( ça prend un peu de temps mais reste facile).
  3. Déposer les amandes, la levure maltée, citron, zaatar, huile d’olive et le sel dans le robot ( utiliser la lame S).
  4. Mélanger le tout pendant 1 minute.
  5. La préparation doit être lisse et homogène.
  6. Dans une petite casserole ajouter l'agar agar avec l’eau, mélanger pendant 15 secondes.
  7. Verser le liquide dans le robot et faire tourner pendant 1 a 2 minutes.
  8. Préparer 2 à 3 ramequins et déposer un peu d’huile d’olive ( le fromage se démoulera plus facilement)
  9. Remplir les ramequins de fromage , déposer dans le frigo et laisser refroidir pendant 2 heures.
  10. Démouler les fromages dans une belle assiette.
Notes
  1. Si vous ne trouvez pas de zaatar, les herbes comme le thym, le romarin ou herbes de provence seront très bien.
  2. Les fromages se gardent 1 semaine au frais
http://fhttuae.com/
 

 

 

Overnight soaked porridge

This easy raw  overnight soaked porridge breakfast is on my top 5. Very versatile you can mix it with anything you like 

12953004_10154181092556349_275791570_o

image

image

Overnight soaked porridge
Write a review
Print
Ingredients
  1. 1 cup of rolled oats (GF)
  2. 1 cup 1/2 of almond milk
  3. 1 tbs of chia seeds
  4. sunflower & pumpkin seeds
  5. 2tbs dried raisins
  6. 2 tbs of raw almonds
  7. any topping and fresh fruits
  8. Coconut sugar (Optional)
Instructions
  1. Place the oats and the milk in a big bowl, stir well.
  2. Add the chia, seeds and almonds
  3. Place in the fridge overnight.
  4. Next morning place in jars and add the coconut sugar and pomegranate seeds
Notes
  1. You can add anything you like
  2. Et voila
http://fhttuae.com/

Easy kale salad with molasses marinade

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. 

image

image

 

 

Easy kale salad with molasses marinade
Easy kale salad with a delicious molasse marinade
Write a review
Print
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
http://fhttuae.com/

Buckwheat & kale tabouleh

I have started this 12 weeks gym programme and I am always hungry !! I came up with this easy  “Buckwheat & kale tabouleh recipe. Full of nutrients and easy to prepare. It can be made in advance and will last for few days. 

I can guarantee that you will not be hungry for a little while after eating the taboule ♥

image

image

Buckwheat & kale tabouleh
Serves 4
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 Bunch of kale (rib removed)
  2. 4 tomatoes (chop in small cubes)
  3. 1 yellow pepper (chop in cubes)
  4. 1 shallot (finely chopped)
  5. 1 cup of sprouted chick peas
  6. 1 cup of buckwheat (soaked for 8hours and dehydrated for 1 to 2 hours)
  7. 1 lemon (the juice of one lemon)
  8. 2 tbs of olive oil
Instructions
  1. Place the kale in a food processor with the S blade
  2. Process until the kale is finely chopped
  3. Place the kale in a bowl, add the lemon juice and olive oil, massage gently
  4. Add the tomatoes, yellow pepper, shallots, sprouted chick peas and the buckwheat
  5. Stir well and serve
Notes
  1. The taboule can be kept in the fridge up to 3 days
http://fhttuae.com/

 

Coco/ banana ice cream

Sometimes we just want to stay in bed, watch a good movie and eat an ice cream!!! this is what happened to me this week end. This coconut, vanilla and banana ice cream is a winner.

You can add any toppings and  i am sure everyone will enjoy it

Try and let me know ♥

image

 

coco/banana ice cream
Serves 2
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 3 frozen bananas
  2. 1/2 cup of coconut milk
  3. 1/4 ts of vanilla powder
  4. Maple sirup (optional)
Toppings
  1. Dark chocolate
  2. Sesame seeds
  3. Blueberries
Instructions
  1. Place the frozen bananas in a food processor, process for few seconds.
  2. Add the milk & vanilla, process until you get a smooth & creamy mixture
  3. Serve in a bowl adding any topping of your choice
http://fhttuae.com/

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

image 

image

Raw buckwheat & sprouts salad, tahini & miso dressing
Serves 2
Write a review
Print
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.
http://fhttuae.com/

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. 

 

IMG_9331

 

Summer salad
Serves 2
A very refreshing salad, perfect for hot weather
Write a review
Print
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.
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/