Who doesn't love a pie that is refreshing and good for you? Today I'd like to introduce to you a super easy and cute summer dessert recipe ~ Pink Berry Tartelettes.
What you'll need: For the base 1/2 cup of raw almonds 4 medjool dates or regular dates soaked in hot water for 15 minutes 1 tb. spoon of maple syrup 1 tb. spoon almond butter For the filling 1/2 cup of raw cashews, soaked in hot water for 15 minutes 2 tb. spoon maple syrup 2 tb. spoon coconut oil 10 strawberries 4x9 blueberries Utensils A food processor 4 tartelette molds (I used mason-jar lids, worked wonders!) Lining parchment paper Measuring cups and spoons A few easy steps For the base Put in the almonds in the food processor and process until they turn into a coarse powder. Add the other ingredients and mix briefly until they get a dough-like consistency. Line each mold with the paper, spoon a 1/4 of the dough in each and spread (with your fingers) evenly to cover all-around. For the filling Mix all ingredients together, except blueberries, until they reach a creamy consistency. Split the cream equally between the 4 molds Add blueberries for decoration (and an extra boost of antioxidants) Let the tartelettes set in the freezer for a couple of hours When it's time to indulge, take them out of the molds and plate them with extra berries or some coconut whip cream (simply whip the solid part of coconut milk - after placing it in the fridge for a few hours - with some maple syrup).
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On a warm summer afternoon last week, I was craving a nice cool glass of milk. Next thing I know, I was in my kitchen wondering what I would find there to satisfy my taste buds. I found pine nuts, hemp seeds, dates and vanilla and made my most decadently delicious milk so far! It was like drinking the sweets I used to indulge in during my childhood vacations in Tunisia (as you can see below, posing with my sisters). What you need ~ a handful of pine nuts (about 2 tablespoons) ~ a handful of hemp seeds (about 2 tablespoons) ~ 2 medjool dates ~ 1/4 of a vanilla bean ~ 16oz of Filtered Water Few easy steps ~ Pit the dates ~ Scrape the vanilla bean and save the brown seeds ~ Throw everything in a blender with water ~ Blend for 30 seconds or more! Tips ~ You can filter before drinking (using a sieve of a nut-bag) if you want a perfect milk. ~ Keep in the fridge and drink up within 3 to 5 days ~ Extra recipe: Pour some milk in a cup, adding 2 tablespoons of chia seeds, mix and keep in the fridge for 20 minutes.... Tadaaaaa, here is a Chia Pudding for dessert! I live by my beauty guru Pratima's moto "if you can't eat it, don't put it on your skin". After a month of intensive sweaty yoga teacher training, my skin was crying for some TLC. It was time for a SUPERFOOD MASK, made in the spur of the moment, with what I could put my hands on, in my pantry: DRY INGREDIENTS - 1 tablespoon of Oatmeal (powdered in a blender), soothing and softening for the skin, - 1 teaspoon of Acai powder, powerful antioxidant to protect the skin from free radicals, - 1 teaspoon of Camu Camu powder, fruit super rich in vitamin C, known for its rejuvenating properties, - 1 teaspoon of Spirulina, contains vitamin E and selenium, known for their anti-ageing effects, - 1 teaspoon Raw Cacao, full of antioxidants and minerals. WET INGREDIENTS - 1 large tablespoon of Raw Honey, powerful antibacterial, cleanses deeply, open pores and nourishes skin, - 1 drop of DoTERRA Lavender essential oil, soothing for the skin, relaxing for the mind (you can use geranium if you have dry skin or rose if you have sensitive skin), - 2 tablespoons (or more, based on final consistency) of Rose water (or filtered water). NOW WHAT Mix all the dry ingredients together (you can skip powdering the oatmeal, it'll just be a little messy-er) in a glass or ceramic bowl (no plastic). Mix all the wet ingredients together and add the dry mix. Mix with a fork to create a thick yet manageable paste. Slather on and leave for 20 minutes (perfect timing to meditate!). Wet your hands and rub softly for gentle exfoliation. Rinse thoroughly. Finish with a few spritz of rose water to tone, balance your skin and remove any leftover with a cotton ball. Moisturize with a few drops of pure coconut oil, cooling for the skin, great for the summer. Jojoba is great too, even Almond or Olive oil, just add a drop of essential for a more glamorous scent, as long as you avoid all citrus oils as they are photo-sensible. They will make you burn in the sun. Don't get caught up if you are missing 1, 2 or 3 ingredients though. Go with what you have on-hand, with what you feel inspired to use, what smells good to you... For instance I could have made a plain Honey-Cacao mask or a Honey-Spiru-Mint (instead of Lavender essential oil) version! I just get a little carried away when it comes to playing with food on my face :) I've been posting a lot of my food photos on social medias lately, but I haven't really posted recipes and requests are coming in! The #1 reason why I rarely post recipe is that I very much cook in the spur of the moment depending on my mood and my inspiration. So much so that I don't really take the time to write things down... Nut milks are really easy to make and so much fun to experiment with! Here it is, my first recipe/nutrition tip sharing: ~ Use raw vs. roasted nuts to get the full nutrient range - roasting nuts over 117 degrees Fahrenheit is believed to destroy enzymes that help with digestion as well as vitamins, minerals and life force from any whole food, all sensitive to high heat. ~ Soak nuts overnight, ideally or at least for a few hours, to get rid of the enzyme inhibitors that prevent absorption of all the nutrients. Pour filtered water over nuts in a bowl at night, rinse and get rid of the water the next morning. ~ Use a 1:4 ratio nuts to water, that is 1 cup of soaked nuts for 4 cups of filtered water or, if you want to do a single portion, make it 1/4 cup of nuts for 1 cup of water. ~ Place rinsed nuts + 4 times the volume of filtered water in a blender, blend and filter! You can use a strainer/sieve, a cheese clothes (or any clean thin fabric, dare I say it.... a NEW clean sock would work too) or buy a nut sack that you can easily find online. ~ Keep the pulp left in the freezer to add to cake or cookie dough, granola or smoothies! ~ Supercharge your milk with anything you like like cinnamon, vanilla, raw cacao, lucuma, mesquite, irish moss. You can even use cold tea or herbal tea instead of water - and any kind of nuts you like (almonds are super rich in protein, walnuts and hemp seeds in Omega 3, sesame in calcium...), you can mix them up or even use grains like oats if you're on a grain free kick! Be creative! Tip: When in a hurry, use hemp seeds - they are so soft, they dont actually need to be strained! ~ Drink up within 3 or 4 days as there is no preservative in this homemade milk. Left picture: Walnut Almond Hemp Sesame Milk Right picture: Oat Vanilla Date Smoothie, made with oat pulp leftover from making oat milk + a couple of pitted dates (soaked in hot water for 15 minutes if more on the dry side) + oat milk + cinnamon + vanilla, voila! Feel free to use the section below with any questions or comments. Happy milking! Faire son propre lait d'amandes, noisettes, noix de cajou, ou quelque soit votre oléagineux de choix, est beaucoup plus simple qu'on pourrait le penser!
Il vous faudra : 4 poignées d'oléagineux bio, crus, à faire tremper dans de l’eau toute une nuit (ou au minimum 8 heures) pour les rendre plus digestes, 1L d’eau, 1 pincée de sel en guise de conservateur Facultatif: ½ cu à café de vanille en poudre ou liquide Facultatif: 2 cuillères à soupe de miel cru (à rajouter après si on prévoit de faire chauffer le lait) ou 2 dattes. Quelques étapes : Une fois les noix trempées, jetez l’eau de trempage en les mettant dans une passoire et rincez-les bien sous l’eau courante. Mettez tous les ingrédients dans un blender (le plus puissant, le mieux) et mixez pendant une bonne minute. Passez le mélange dans un sac à lait ou au chinois, pour séparer le lait de la pulpe, appelée « okara », puis verser votre lait dans un contenant en verre. Notes : Votre lait se conservera 2 ou 3 jours au frigo. Si votre lait se sépare, il suffit de secouer la bouteille. Sachez que le lait de noix de cajou et celui de graines de chanvre décortiquées ne nécessitent pas de filtrage, pratique pour les matins préssés ! Si vous prévoyez de boire ce lait chaud, ne mettez pas de miel et rajoutez le dans votre tasse, une fois le lait chauffé. Vous pouvez conserver l'okara pour en faire des biscuits par exemple. Ingredients Enough water to serve you and your loved ones A hand full of rice noodles A small piece of ginger A few spoons of Tamari A generous spoon of miso paste A plate full of your favorites veggies sliced thinly (spinach, mushrooms, carrots...) Optionally delicious toppings: nori, sesame seeds, cilantro, goji berries Few easy steps ~ Boil water with a piece of ginger and a couple of spoons on Tamari ~ Add rice noodle for more of a hearty meal ~ Dilute miso paste in small amount of the warm water ~ Add miso paste and any veggies you feel like eating OFF of the fire to maintain full health benefits (vitamins and probiotics) Tips ~ Get any type of miso you can find (non-GMO soy, rice...) stored in the refrigerated section of your nearest health food store. ~ Add nori, dulse, sesame seeds, cilantro, goji berries or any other toppings you may have on hand and throw them in at the last minute in individual bowls so they stay a little crunchy and beautiful. A pretty plate is as important to its taste, make it beautiful and enjoy! --------------------------------------------------------------------------------------------------------------- En plus d'être délicieuse, cette soupe, très facile et rapide à faire vous apportera, entre autres, les vitamines et enzyme des légumes qui auront à peine cuits, les minéraux des algues, les vertus digestives et réchauffantes du gingembre, les probiotique de la pate miso et du tamari! Il vous faudra: De l'eau à mesurer en fonction du nombre de bols que vous servirez Des nouilles de riz Un petit morceau de gingembre, râpé Quelques légumes râpés (épinards, champignons, carottes...) Une cuillère a soupe de pate miso 1 ou 2 cuillère(s) à soupe de tamari, à ajuster selon votre gout (à la place du sel) 1 cuillère à soupe d'huile de sésame Toppings facultatifs mais tellement nutritifs qu'il serait dommage de s'en priver: nori (algues), graines de sésame ou gomasio, coriandre, baies de goji... Quelques étapes: Verser l'eau dans une casserole et ajoutez-y les nouilles et le gingembre râpé. Faites bouillir quelques minutes puis retirez la casserole du feu. Ajoutez les légumes râpés et laissez-les pocher pour maintenir un maximum de leurs vitamines. Mettez une louche de ce bouillon dans un petit bol et dissolvez-y la pate miso. Une fois dissolue, versez le mélange dans la casserole, ajoutez le tamari, l'huile de sésame. Servez dans un bol puis saupoudrer des toppings de votre choix. Jouez avec les couleurs et faites-vous une belle assiette, vos papilles s'en régaleront d'autant plus! Just another day in the kitchen, you know....
Kidding, these are some random shots from my CNE cooking assignments. I just love playing around with colors and yes, white is a color! Oh yes, my Gateau Rose, recipe creation from my Culinary Nutrition Certification Program was selected among the forty something recipes featured in the ebook "From Scratch"!
"From scratch" is a collection of breakfast, starters, salads, soups, main dishes and desserts from CNE alumni that will make your mouth water just looking at the beautiful pictures. Delicious recipes, health and vitality promoting, who wouldn't want that?? Cherry on the cake: 100% of the proceed will be donated to an amazing charitable organization http://www.organics4orphans.org/ Get it before it's too late!!! http://meghantelpner.com/shop/from-scratch-over-40-recipes-from-our-culinary-nutrition-experts/ |
Perrine
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November 2019
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