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A quick recipe that I made early this week: I was hungry, I was craving pancakes and a matcha. So I made matcha pancakes and here is the recipe that you have been many to ask.

1/3 cup of milk (I used almond milk),
2 tbsp (tablespoon) of vegetable oil (I used avocado oil),
2 Tbsp of maple syrup (or other such as honey or sugar),
1/2 tsp (teaspoon) of vanilla,
1/2 cup of flour (I made my own oat flour by mixing oats),
1 tbsp of matcha powder,
1 1/2 tsp of baking powder,
A pinch of salt.

I put everything in a bowl and I mix well with the whip.
Cook like regular pancakes: on a crepes or regular pan, pour a little 1/4 cup (approx) of your mixture. Cook until small bubbles appear on top of your pancake and turn over to cook on the other side.

I served with coconut flakes, bananas and maple syrup (a lot of maple syrup).

10 November 2017 0 comment
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Let’s be real: what prompted me to make falafel at home is the sandwich I tasted at the Panthere Verte restaurant. I can eat in this restaurant every day, I will not get tired of it! Instead of spending all my money there, I thought it would be nice if I could reproduce a healthy version to their falafels. Here is my recipe:

You’ll need:
6 cloves garlic peeled,
1 can chickpeas rinsed (15 ounce)
1 ½ cup of parsley leaves,
1 cup of fresh cilantro leaves,
½ cup diced onion,
1/3 cup whole wheat flour,
1 tbsp lemon juice,
1 ½ tsp baking powder,
1 ½ tsp salt
1 ½ tsp ground cumin,
½ tsp black pepper
Olive oil

It’s simple: you put everything (except the oil) in the mixer and you mix! Put the mixture in a bowl that you cover with plasticized paper and leave to rest in the fridge for 2 hours.

On parchment paper, form small balls that you crush to form small disks (see photos). Meanwhile, heat the oil and cook for about 2 minutes on each side. Let’s say it: fried falafels are delicious but I opted for the healthier option.

Allow to cool on absorbent paper before eating.

Enjoy your falafels with humus, a fresh salad of cucumber tomatoes onions or in a sandwich.

15 May 2017 0 comment
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When I have meetings in the morning, I am often in a hurry. Since I always like to have something to eat in my bag, I thought of making myself “breakfast muffins” that I could grab and go. I admit that I ate them all the time, except in the morning! Let’s keep this between us…

Ingredients
1 cup quick oats,
¼ cup unsweetened cocoa powder,
1 tsp baking powder,
½ cup unsweetened almond milk,
1 medium-size ripe banana,
2 tbsp maple syrup,
2 tbsp nut butter,
1 tsp vanilla,
2 tbsp chocolate chip (vegan or not, your choice).

Preheat your over to 350F and lightly grease individual sized ramekins with coconut oil.
Add the oats, the baking powder and cocoa powder to a blender and process on high until you get a consistency of fine flour.
Add all of the remaining ingredients except for the chocolate chips and process on high until the dough become smooth and creamy. Fold in the chocolate chip.
Divide the dough between the ramekins and bake for 30-35min. It’s ready when you insert a knife (or a toothpick) into the center and it comes out clean. Wait about 15min before enjoying.

21 April 2017 0 comment
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I love eggplants, any kind of dish with eggplants will please me. I made a “charmoula” to marinate my eggplants and thought it would be a great idea to share this easy delicious dish with you guys.

For the “charmoula”, you’ll need to whisk all these ingredients together:

  • Minced garlic (2 cloves),
  • Olive oil,
  • 2 tsp Ground cumin,
  • 2 tsp Ground coriander,
  • 1 tsp Ground paprika,
  • ½ tsp Chili powder,
  • 1/2 Lemon juice.

Cut your eggplants in two equal parts and make some crisscross cuts to allow the sauce to get into every crevice. Use a silicone brush to distribute the mixture. Then place your eggplants on a baking sheet, flesh side up. Place them in the over during 45min or until eggplant flesh is very soft.
Meanwhile, in a small bowl, make the sauce: whisk coconut yogurt with half a lemon juice, salt and mint.
Serve your eggplants with the sauce in top of it. I also made a tomato and cucumber salad and some sauté barley with Portobello mushrooms and onions.

15 March 2017 2 comments
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