Ola Gaspacho !

As soon as the temperatures reach a certain level and as soon as tomatoes start having taste i cook gaspacho ! It is such an easy healthy recipe i can't help but keep doing it. You can play around with the ingredients and the quantities. After doing this reciped dozen of times i think i found my perfect balance with below quantities and ingredients.

Ingredients for 2 persons:

  • 3 ripped tomatoes
  • 1 tablespoon of tomato paste (not ketchup!). It will add a nice deep red color to your gaspacho.
  • 1 green pepper, 1 red pepper
  • 1/2 onion
  • 1 garlic clove
  • 1/2 cucumber
  • olive oil
  • red vinegar
  • salt, pepper
  • my favorite topping options: one diced boiled egg and olive oil toasted bread crumbs, basil or coriander leaves.

Hmmm there is not much to be said about the preparation but chopped it all and mix it in a robot. Yes i told you easy ! I like it when the texture is quite smooth and i don't feel the vegetables chunks in it, so i usually let it mix for a good 5 minutes.

I keep the seeds of the tomatoes and of the cucumber, but get rid of those of the peppers as they do not taste real good (even bitter). I advice you keep tasting as you mix it and add more of what you feel is missing.


Sweet treat : Coconut butter !

To all coconut addicts, this is for you ! I am a huge fan of coconut under its various forms: coconut water, coconut milk, shredded coconut, coconut oil... now i can add to this list coconut butter !

Coconut butter is very different from coconut oil. It has a smooth, and velvety texture. Plus you can simply eat it with a spoon out of the jar. At room temperature it is quite solid, but warming it up for less than a minute in the microwave and it can be as melted as butter can be. I use it a lot on my morning toast under the jam, it is yummy ! You can also add a spoon in your Golden Milk ( i have brought back from New York the very good Gaia Herbs Golden Milk you can simply mix with coconut milk or rice milk).

It is very easy to do (vs. very hard to find here in France in shops). The only challenge here will be to get the adequate consistency to your mixture. The blades of your robot might no catch any coconut flakes after running few minutes. So allow yourself 10-15 minutes or so to patiently scrap down the side of your robot bowl to make the magic happen !


  • Coconut flakes (you need quite a lot to ultimately fill a jar)
  • Coconut oil (one or two teaspoons max.)

Step 1: Mix the flakes, shredded coconut all together, add the coconut oil to make it smooth. Step 2: there is none ! It will take you a good 10 minutes of continuous mixing to get the final product.

You can store your butter for few months in your cupboard, no need to put it in the fridge !

Easier than this you can't do ! Enjoy !





Spinach and Goat cheese Cannellonis

Ok it is not because i posted few days ago a green detox recipe (see here), i can't indulge myself a bit too.

This recipe is definitely something to be shared with friends or family as it remains quite rich and portions are large !

It is something though you can keep in your fridge for 1-2 days or freeze for later in the month.


  • 1 goat cheese log
  • 600g of spinach
  • 50 g of flour
  • 50 g of butter
  • 3 cups of milk
  • 1 teaspoon of nutmeg
  • 1 can of tomatoes pulp/flesh
  • basil
  • olive oil
  • Parmesan cheese

In the pan cook in some butter the spinach for few minutes until it reduces. Mix it then with the goat cheese and put aside.

Pre-heat the oven at 200C (th. 7).

Prepare the bechamel, by melting the butter in a saucepan. Then add the flour while mixing it with a wooden spoon. Avoid getting the flour getting colored, so keep stirring together. Add the milk and keep mixing. The sauce should start getting thicker and smoother. Add salt, pepper and bit of nutmeg.Put aside.

Fill the cannelloni with the cheese/spinach mix.

Pour the tomatoes pulp in an oven dish, and place on top the cannelloni. Add on top the bechamel sauce and grate some Parmesan cheese on top. The whole dish should be covered for a nice even cooking of the pastas.

Place the dish in the oven and cook for 30-40 minutes.

Enjoy with friends or family !




Detox Green soup: Kale and Broccoli

Here i am back in town, back on the www and back with that strong wish to get a bit healthier after all those yummy but heavy Christmassy meals. I spent the last two weeks at my moms and found in between the renovations some time to cook this delicious light soup. It is for me the perfect way to balance my diet and find some vitamins to fight the cold.

Kale is one of the most nutrient food containing high amounts of Vitamins A, C, K, as well as fiber, magnesium, iron and more calcium per calorie than milk... Something noteworthy when you were, as me, a big consumer of milk products.

Broccoli on its side contains many nutrients, such as folate, soluble and insoluble fibre, vitamins C and A, and calcium, which are needed for numerous functions in the body.


  • 1 tablespoon of olive oil
  • 1 diced onion
  • 2 crushed garlic cloves
  • 4 cups of vegetable broth
  • 1 broccoli
  • 2 handfuls of kale
  • salt and pepper

Place in a hot pan some olive oil with the onion and the garlic. Let it turn gold after few minutes. Then add the broth, the kale and the broccoli. Bring it back to boil then let it simmer for 5-10minutes so the broccoli cooks. Add salt and pepper as desired, even though i think broth brings enough salt to the soup. Blend the soup until it gets smooth.

Enjoy !

PS: you can add tahini, lemon, cream (for the more hungry) on top of it :)

Let me know how you find it !




Chia pudding with Raspberry coulis

Ingredients: (for 1 person)

  • 1 banana
  • sugar
  • raspberry or any other red berry
  • chia seeds
  • milk (cow milk, almond or soy milk)
  • goji berries
  1. Bake the banana in the oven with a little sugar on top of it so it caramelized for few minutes.
  2. Meanwhile, prepare a raspberry (or any other red berry) coulis by mixing on the stove the fruits with a little water and sugar (only if they lack of taste). Mix it all and put it in freezer.
  3. Soak the chia seeds in milk for 30 minutes or so, the time for them to creat a gel-like “pudding” (I only tried cow milk so far, but I am sure almond or soy milks would be good options too).
  4. Place the banana, still hot, in a ramequin. Top them with the chia seeds and milk, and a spoon of frozen coulis.
  5. Goji berries on top for the final touch !

Bon Appetit !