2 bowls - 15 mn Preparation and 10 mn Cooking Ingredients 500g brown rice (cooked a day ahead if time allows) 2 Thai mangoes 180g cooked french been 1 big shallot 3 cloves garlic 5 cm ginger 1 lime juice 50g unsalted cashew Handful of fresh coriander leaves 1/2 tsp red pepper flakes 2 teaspoons crushed coriander seed 3 tablespoons soy sauce (or tamari if you want GF) 2 tablespoons sesame oil (I like the toasted notes but any vegetable oil suits) Instructions Cook the rice the night a day ahead and refrigerate. This helps to dry the grains out eno ..read more

  15 mn Preparation Ingredients 3 garlic gloves 1/2 tps coarse salt 3 tbs lemon juice (about 2 lemons) 3 tbs tahini (sesame paste) 3 tbs water 1 tbs olive oil (optional) Instructions Crush the peeled garlic cloves with the sea salt in a mortar and grind until it becomes a smooth paste.  Combine the tahini, garlic paste, lemon juice, olive oil and whisk to combine. Add the water and whisk until it becomes a creamy dressing. Serve immediately or refrigerate. It can be store in the fridge for several weeks. Serving tip. Buddha-bowl’ best friend. What’s good ..read more

  2 plates - 20 mn Preparation and 40 mn Cooking The beauty of buddha bowls is that you can bring in whatever you have in your fridge. Just an inspiration below to create your own rainbow plate. Ingredients 1 sweet potato 1 brinjal (or eggplant) 1 or 2 carrots 80g green beans Olive oil Salt and Pepper Paprika (optional) 150g fresh spinach 70g soba noodles 1 small red onion A handful of cherry tomatoes Fresh parsley (optional) Instructions Roast the vegetables the night before if you want the buddha bowl for your lunch. Preheat the oven to 200ºC and prepare a l ..read more

  75cl Juice - 10 mn Preparation, 2 hours cool down, 1 hour in the fridge Ingredients 2 limes 15g basil 20g coconut sugar 75cl warm water Instructions Squeeze the 2 limes. Combine the coconut sugar with the lime juice in a large pitcher and stir continuously until the sugar dissolves. Add the basil leaves and the water and let marinate for 2 hours. Remove the basil leaves with a spoon or pour the mixture through a strainer into another pitcher and let cool down in the fridge for 1 hour. Serving tip. Serve with ice. What’s good here? Iron: basil leave. Anti ..read more

  2 portions - 20 mn Preparation, 20 mn Cooking Ingredients 4 Bell peppers 2 Garlic cloves 1 tsp Coarse sea salt Olive oil Black Pepper Instructions Preheat the oven to 200ºC and line a baking tray with parchment paper or foil paper (which I forgot here!). Place the whole peppers in the oven directly on the rack on the top position close to the broiler heat. Leave the oven slightly open. Roast for about 10 to 15 minutes, turn halfway through until the skin is well scorched. Switch off and close the oven with the peppers for 10mn. This step replace the old school plasti ..read more

  2 plates - 20 mn Preparation and 5 mn Toasting Ingredients 2 beetroots 1 celery stick 80g feta cheese (sheep or goat milk) A handful of hazelnuts Fresh basil or Mint Vinaigrette Salt and Pepper Instructions Toast the nuts in a small pan and set aside to cool. Rinse the celery stick, chop in small slices and set aside. Peel and slice the beetroots into fine matchsticks with a mandolin or box grater. Place in the plates. Add the celery on the beetroot and season with some olive oil vinaigrette. Add the feta in crumbles, the hazelnuts and finish the herbs (basi ..read more

  2 portions - 5 mn Preparation 1 night in the fridge When my friend Meliz left Singapore I inherited her kitchen jars. I had no idea what acai berry powder was neither how to use chia seeds, here is how I’m using part of her legacy. Ingredients Overnight oats can be prepared in advance and kept in the fridge for 3 to 4 days.  30g rolled-oat or baby oats (softer preparation) 1 tbs almond butter 1 tbs or sweetener, coconut sugar, honey or maple sirup 1 tbs acai powder 1 tbs chia seeds 150g almond milk Instructions Whisk together in a bowl or a mason jar the almond b ..read more

  4 Bowls - 15 mn Preparation - 15 mn Cooking This recipe is the result of two frustrations; an overcooked peanut butter with a strong smokey flavour and my organic basket full of carrots (again!). Ingredients 600g carrots 1 onion 800ml vegetable broth 60g to 80g crunchy peanut butter 1 teaspoon of Paprika (optional) 1 tbs olive oil Salt and Black Pepper Instructions Heat some olive oil in a pan and sweat the onion. Add the carrots and the vegetable broth. Bring to a lively simmer. Reduce heat and cook for 15mn. Remove from heat, add the peanut butter, a teaspoo ..read more

  8 cookies - 20 mn Preparation 10 mn Cooking Ingredients 110g oat flour 35g rice flour 35g corn starch 100g brown sugar 30g cocoa powder 1 tsp baking soda Pinch salt 1 egg 80g coconut oil 80g cocoa bites + 20g on top Instructions Preheat the oven to 180ºC and line a baking tray with parchment paper. Mix together in a blender or a bowl the dry ingredients, oat flour, rice flour, corn starch, sugar, cocoa powder, pinch of salt baking soda. In a separate bowl whisk the wet ingredients, egg and coconut oil. Combine the two preparations and add the chocolate bite ..read more

  4 patties - 45 mn Preparation and 10 mn Cooking Ingredients 150g cooked quinoa 150g cooked chickpeas 80g baby oat 1/2 lemon juice 1/2 red onion 1 tsp Olive oil 1 tsp Oregano Salt and Pepper Instructions Bring 50g of quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15mn. Combine the quinoa, chickpeas and oat in a blender or mash in a bowl.  Slice finely the onion, add to the preparation with lemon juice, olive oil, oregano, salt and pepper. Mix into 4 patties. Heat some olive oil in a ..read more