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 ♥

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coco/banana ice cream
Serves 2
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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
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Raw food workshop february 2016

A big thank you to Anne – Sophie, Lila, Nirmala, Samidha, Monika, Helena, Leah and Cynthia for coming to my raw food workshop last week.

I truly enjoyed meeting great people, the good vibes and learning new things.

Watch this spacce for my next workshop: Food & pack lunches for kids… Sometimes in March 

Marilyne xx

 

 

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Vegan mini cupcakes & avocado/ chocolate frosting

My daughter turned one last Saturday. I cannot believe how fast time went by. 
To celebrate this big day I wanted to make something easy, healthy that everyone of course could eat, especially Mia.  So here we go: Vegan mini  Cupcake & Avocado/ Chocolate Frosting. 
 
These cupcakes are light and so yummy : 
 
 
 
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Vegan mini cupcakes & avocado/ chocolate frosting
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 1/2 cup of wholemeal flour
  2. 1/2 cup of melted cold press coconut oil (or olive oil )
  3. 1 tbs of baking powder
  4. 1/2 ts of vanilla powder
  5. 1/2 cup of maple sirup
  6. 3/4 cup of almond milk (or any nut milk)
  7. Avocado/ chocolate frosting
  8. 1 avocado
  9. 100g of melted chocolate or 1/2 cup of raw cacao ( I use green and black )
  10. 3 tbs of maple sirup ( add more if needed)
Mini cupcakes
  1. Preheat the oven to 240 degrees
  2. Combine the flour, baking powder, vanilla powder
  3. Add the melted coconut oil, maple sirup, almond milk,
  4. Stir well
  5. Place the mixture into a mini cupcake tray
  6. Bake for 20 minutes
  7. Let it cool down while preparing the frosting.
  8. To make the avocado/ chocolate frosting
  9. Simply place the avocado, melted chocolate and maple sirup in a small blender. Blend until smooth
Cupcake assembly
  1. Place the frosting on the cupcakes using a spoon or a decorating tip.
  2. Eat immediately
Notes
  1. This time i use some melted dark chocolate from Green & Black but some raw cacao or carob powder will have a nice taste too. I made 16 mini cupcakes from the mixture but had only one cupcake tray so i made it in 2 times.
  2. If you wish to eat the cupcake later, place the frosting in the fridge and assemble last minute.
  3. I hope you will enjoy as much as we all did.
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Vegan apple tartlets, apple & mango compote

Now that my daughter Mia has started nursery, it is time to kick start my weekly workshop with my son Nathan. Every week i will share easy & kids friendly recipes.

Today Nathan made vegan apple tartlets, apple and mango compote. The crust is made of spelt flour, coconut oil and water which is much lighter than a traditional non vegan dough. This recipe is very easy to prepare. If you don’t have time you can get some already made compote and prepare the dough in advance. The crust is made with spelt flour but it will work with wholemeal or buckweat flour too. 

Rolling and playing with the dough was definitely lots of fun!!! I was so amazed to see Nathan being so detailed and delicate when placing the apple slices.

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Vegan apple tartlets, apple & mango compote
Serves 6
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Cook Time
45 min
Cook Time
45 min
For the dough
  1. 150 grams of spelt flour
  2. half cup of  melted coconut oil
  3. 2 tbs coconut sugar
  4. 20 cl of warm water
  5. 1 pinch of salt
For the compote
  1. 20 cl of water
  2. 2 ripes mangoes
  3. 4 apples
  4. 2 ts of lemon juice
  5. 1 ts of vanilla powder
  6. 1 tbs of coconut sugar ( optional)
For the tart
  1. 5 apples
  2. 1 tbs coconut sugar
  3. 1 tbs coconut oil melted
Instructions
  1. For the compote
  2. Peel the mangoes and apples, then cut in small cubes.
  3. Pour the fruits into a saucepan with water and lemon juice, slow heat for 15 minutes
  4. Let it rest for 1 hour, then blend (will prevent possible burning accident) together with the vanilla
  5. Et voila! The compote is now ready. It can be stored in a jar for up to 4 days in the fridge.
  6. For the tartlets
  7. Preheat the oven to 240 degrees
  8. Peel the apples, slice and set aside.
  9. Add the spelt flour, coconut sugar, salt and melted coconut oil in your food processor.
  10. Pulse for 30 seconds.Slowly add the warm water until you get a dough.
  11. Shape the dough into 6 balls and flatten into a disc. Start rolling the dough and place into the tartlet tray.
  12. Repeat the same until you run out of dough.
  13. Prick the dough with a fork.
  14. Add the mango and apple compote.
  15. Place the apple wedges in a spiral shape, begin at the edges of the tart and finish at the center.
  16. Sprinkle the coconut sugar over the tartlets then brush with coconut oil. This will give the tart some moist.
  17. Place the tartlets in the oven and bake for 45 minutes.
Notes
  1. You will make 6 or 7 tartlets out of the dough depending how thin you like the tarts.
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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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oats biscuits dipped in raw chocolate sauce

I made those oats biscuits dipped in raw chocolate sauce yesterday for my son’s birthday, they are very nice, kids loved it !!! and can be a nice present too.

 

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Oats biscuits dipped in raw chocolate sauce
Serves 9
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Cook Time
13 min
Total Time
28 min
Cook Time
13 min
Total Time
28 min
Ingredients
  1. Oats biscuits
  2. 1tbs chia meal
  3. 3tbs of water
  4. 1/2 cup of coconut oil
  5. 1/4 cup of coconut sugar
  6. 1/2 cup of rice or wholewheat flour
  7. 1/2 ts baking powder
  8. 1 pinch of salt
  9. 3/4 cups of rolled oats
  10. Chocolate sauce
  11. 1/2 cup of melted cacao butter
  12. 1/2 cup of raw cacao powder
  13. 1/4 cup of coconut oil
  14. 1/4 cup of maple sirup
Instructions
  1. Preheat the oven to 240 degrees
  2. Mix the chia meal with the water, place in the fridge for 10minutes
  3. In a bowl mix the coconut oil and the coconut sugar , add the chia mixture stir well for few minutes.
  4. In a separate bowl combine the flour, salt, oats flakes, baking powder.
  5. Mix the wet ingredients with the dry mixture.
  6. Take one spoonful of dough, use your hand to roll a small ball, flatten to make the biscuit
  7. Place in a baking tray, cook for 13 minutes , remove from the tray and let the biscuits cool
  8. down.
  9. To make the chocolate sauce whisk the cacao butter, raw cacao powder, coconut oil and maple sirup together
  10. When the biscuits are a bit cooler dip the biscuits into the chocolate sauce and place in the freezer for 10mn to set.
Notes
  1. store in the fridge up to 4 days
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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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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

 

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Amaranth & peanut butter porridge
Serves 1
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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
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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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