Tuesday, June 20, 2017

Patriotic blueberry, raspberry and white chocolate frozen yogurt bark

--> recipe in English

    Au début du mois, je cherchais des idées pour proposer une nouvelle recette pour le 4 juillet pour la Fête de l'Indépendance Américaine et puis faute de temps pour la préparer, j'ai décidé de proposer cette recette originale pour le 14 juillet (assez facile avec les mêmes couleurs sur nos drapeaux respectifs).

   Vous connaissez sûrement le "froyo" ou "frozen yogurt" ou encore "yaourt glacé" en français dans le texte, ces glaces "allégées" font fureur depuis quelques années, il suffit de mixer un yaourt et un fruit et de congeler le mélange - ou juste un yaourt nature ou un yaourt aromatisé - et de le déguster quelques heures plus tard. L'avantage? Pas de sucre ajouté (selon le yaourt utilisé) et un snack bien rafraichissant! D'ailleurs, si vous aimez la mangue, venez par ici.

   Voici donc une version du yaourt glacé en version plaque garnie de framboises, myrtilles et pépites de chocolat blanc. A déguster en collation ou en dessert pour vous rafraichir!

   Et si vous cherchez d'autres idées pour le 14 juillet, vous pouvez décliner cette tarte vegan aux fruits rouges ou bien ce carpaccio de fruits rouges et tomates cerises.

Plaque de yaourt glacé aux fruits rouges et chocolat blanc

Préparation : 5 min
Repos au congélateur : 4 heures minimum
Sans cuisson
Quantité : 2 à 3 personnes

- 375 g de yaourt nature ou aromatisé
- 3 c. à soupe de miel (ou sirop d'agave)
- 3 à 4 c. à soupe de pépites de chocolat blanc
- une poignée de framboises
- une poignée de myrtilles

  • Dans un saladier, mélangez le yaourt et le sucrant liquide. Ajoutez les pépites de chocolat blanc et mélangez délicatement.

  • Versez dans un plat à gratin assez large recouvert de film alimentaire ou bien une plaque à cookies recouverte de papier cuisson selon l'épaisseur souhaité.

  • Disposez les framboises et myrtilles sur le yaourt en les enfonçant légèrement. Recouvrez de film alimentaire et déposez bien à plat dans le congélateur pour au moins 4 heures. Au moment de la dégustation, cassez la plaque en morceaux plus ou moins grands et dégustez!

Sur une idée de Honey and Birch

Wednesday, May 3, 2017

Raw Spring pointed cabbage, fennel, carrot and apple salad, almond butter and soy sauce seasoning

--> recette en français

    A few days ago, I stumbled on a type of cabbage I didn't even know about called "chou pointu" which means "pointed cabbage" in French because of the shape its leaves give it. It's a Spring cabbage, sweeter and more easily digestible. Its leaves are tender and slick. It had been a while since I wanted to make a raw cabbage salad so I gave it a try.

   Lately, the weather has ben very ugly in France and I kind of only crave for comforting and warm dishes but I thought a good salad would be nice to celebrate May. 

   I had a fennel and a carrot to use in the fridge and I thought that an apple would bring some sharpness. If you don't like fennel just skip it and put more cabbage.  

   To make this salad more fun, I added some raisins, goji berries and cashews. And to season it, I made a almond butter and soy sauce dressing, just delicious.  I use tamari soy sauce that is vegan and also gluten free, it's naturally fermented and I find it less salty, I just use this sauce now. And don't forget to add some proteins, I added some tamari fermented tofu and then some almond sesame smoked tofu, two of my favorites. 

   A piece of advice: use the heart raw and the external leaves for cooked dishes. And you could want to try these recipes, the Colcannon, an Irish dish or some vegan gluten free cabbage lasagna.

Raw Spring pointed cabbage, fennel, carrot and apple salad, almond butter and soy sauce seasoning

Prep time : 20 minutes
Serving : 3 to 4

- 100 g / 3,53 oz fennel (a small one)
- 100 g / 3,53 oz  pointed cabbage (1/2 to 3/4 of one)
- 130 g/ 4,60 oz carrot (about one)
- 100 g / 3,53 oz Granny Smith apple (about one)
- 60 g / 2,11 oz blond raisins
- 20 g / 0,71 oz goji berries
- 15 g / 0,53 oz nature and unsalted, cashews

- 110 g / 3,88 oz almond butter
- 30 g / 1,06 lemon juice
- 30 g / 1,06 tamari soy sauce
- pepper
- water

  • Wash and dry the fennel, cut the base and the stalks. Peel the possible damaged external parts and slice the fennel finely and put in a salad bowl.

  • Cut the base of the cabbage, remove the two external leaves that may be damaged. Separate the leaves from the core, wash and dry them. Start by slicing the heart finely and continue with the biggest leaves until you reach the quantity needed. Keep the large leaves for a cooked recipe (such a these gluten free vegan cabbage lasagna or this colcannon). Put the sliced cabbage into the bowl. 

  • Peel the carrot and slice it finely or grate it and put into the bowl. 

  • Wash the apple and dry it. You can peel it but the skin has more vitamins than the flesh. Remove the core and slice the apple finely, put into the bowl.

  • Add a dash of lemon juice and mix the raw sliced veggies. Liven the salad up with dried fruit (raisins, cranberries...) or seeds (sunflower, squash, sesame, etc.), as you wish. 

  • Prepare the seasoning :

  • In a bowl, mix the almond butter with lemon juice, tamari soy sauce and some pepper. You do not need to add salt, the soy sauce is already salty. Add some water if you want the seasoning more liquid.

  • Serve the salad with the sauce and enjoy ! 

  • Don't forget to add some proteins (I add some fermented tamari tofu or almond sesame smoked tofu, both my favorites).

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--> recette en français

Sunday, April 9, 2017

{ Jesse 4-year-old birthday } Banana gluten free dog cookies

--> recette en français

    Last year,  I prepared some healthy pumpkin cookies for Jesse 3-year-old birthday - muffins too but she liked the cookies way better - with healthy natural ingredients. This year, I promised her to bake a new recipe for her 4th birthday and she enjoyed these cookies last weekend.

   These two recipes are either eatable by our fury friends but also ourselves, so no problem if one of your kids you happen to grab one to taste. These cookies are vegan but do not forget that our dogs and cats are not vegetarian nor vegan, whatever our diet is and for whatever reason, they need to eat meat/fish or it could be dangerous for their health. However, a few vegetarian/vegan treats from time to time is not bad for them.

Tuesday, April 4, 2017

Banana bread porridge

--> recette en français

    A few weeks ago, I went back on the porridge track. It had ben my usual breakfast almost everything week days morning for many years and then I got bored and quite even disgusted and didn't want to hear about porridge. At that time, I used to make it with only oats, milk and cooked in the microwaves. And lately, I've stumbled upon recipes cooked with water in a saucepan and garnished with fruit and else and it made me want to try again.

    Since then, I've started collecting flakes as for flours, I have oats, oat bran, rice, millet, buckwheat or even toasted soy flakes. It's as many possibilities to make different porridges in flavor or texture. And actually, cooked in a saucepan doesn't take more time than in the microwaves. I also like it better cooked in water, it's less thick at the end but I like to do half and half with milk too. So, now I want to try lots of porridges and today's recipe is really yummy, filling and won't let you down until lunch time. It's quite rich in carbs so better as a pre-workout breakfast. 

Friday, March 31, 2017

{ Where to eat - Paris, France } Alma the Chimney Cake Factory, rolled brioches from Central Europe Europe

--> en français

   Today, no new recipe but a new good address where to eat. Well, the first one on the English version of the blog, I really have to translate and give you my other good addresses to eat in Paris and Barcelona.

   I had the occasion to go back to Alma the Chimney Cake Factory a few days ago to the new address and as it was another good time there, I thought it was time to tell you about it. Alma proposes rolled savory and sweet brioches called "chimney cakes" in English but "Kurtoskalacs" in Hungary and "Trdelníks" in Czech Republic where they're from. Originally, these Central Europe brioches are only sweet rolled into sugar and cinnamon.