Kombucha, also known as the Elixir of life in Imperial China, is a lightly effervescent fermented drink made with tea. It is also referred to as "kombucha mushroom tea", but in reality, it's not a mushroom, but a colony of bacteria and yeast. Therefore, this delicious beverage is high in probiotics and will keep your gut and immune system happy!Read More
Christmas countdown has officially begun! I can't realize we are in December. My definition of December = snow, red cheeks and snowsuits... Last weekend, on our way to the beach, we could see hundreds of christmas trees tied on top of car's roofs! That's when it hit me: it's already been 6 months since we moved to California. Our baby girl will be turning one year old in a few days.
Reality check.Read More
Pumpkin again ! This elegant, silken and vegan recipe is inspired by a dessert I ate at my all time favorite vegetarian restaurant, the Green Restaurant, established at the famous Fort Masson in San Francisco. I ate lunch there a few weeks ago and they had a pumpkin creme caramel on the menu. It was just AMAZING !Read More
It’s Thanksgiving today! I’m so trilled to have a few days off with my husband and to be able to enjoy the outdoor autumn scenes. Even if it’s not even close to the cold winter temperatures I’m used to, we are loosing a few degrees here as well and everybody's saying that winter is coming… At least the Californian’s definition of winter!Read More
My husband and I both love soups, especially creamy soups like this turmeric roasted carrot and fennel soup. This is a delicious, warm and flavourful autumn soup, perfect for the cold weather or for comfort-food cravings! Roasting the carrots and fennel accentuates the natural sweetness of the veggies, but you can still do this soup by boiling the vegetables in a good stock instead.
The misunderstood Brussels sprout, the “kid's most hated vegetable”, is the star in this fantastic salad! I normally like to oven-roast my sprouts, but shaved and raw, they are as delicious! Slicing the Brussels sprouts into very thin slices with a sharp knife (or a food processor) give them a delicate shaved appearance and result in this "chic and festive cabbage salad". If you really don't love Brussel sprouts and kale, you could totally do this salad by replacing them with lettuce/mesclun/white cabbage instead. The result will still be lovely and tasty.Read More
Soon, I will celebrate my first real American Thanksgiving. Even if we won't do the typical "turkey" dinner, inspirations come from everywhere (my Facebook and Pinterest accounts are loaded with pictures of Thanksgiving menus !). I suddenly have cravings for sweet potato, cranberry sauce, comforting root veggies casserole, mashed potato/gravy and of course, pumpkin pie...!Read More
Easy to make ! Easier to eat ! Especially if you're a peanut butter fan ! I've been making peanut butter cookies for a long time now, since they are my husband's favorite cookies. But this variant is so good and by FAR the best peanut butter cookies I've ever made.Read More
My baby girl has been teething and inevitably transformed into a "scotch tape baby" so in the morning... forget about pancakes for awhile! Among my top breakfast recipes there is my homemade nutty chai granola (as well as my basic overnight oats recipe and my chia pudding !). This is totally the kind of recipe I need when I don't have a lot of time (or hands untied!). Therefore, I always make sure I have 1-2 jars in my pantry.Read More
After weeks (!) of trying to create the perfect vegan tempeh meatballs recipe, I can say that my taste buds are finally satisfied! These "no meatballs" are made with tempeh, which is fermented soy beans (while tofu is not). The whole process of fermentation increases the digestibility and the nutrient absorption of soy.Read More