Little French Girl











Greetings!

As of today I will only use this blog to post recipes and other information related to French culture.

For those who would like to read upcoming posts on health tips, food topics and healthy recipes, check out my new blog:



{August 16, 2010}   Mesquite: what’s not to love

Here’s an alter written by an alter ego of sorts in which you can learn about the many health benefits of mesquite. The ground pods is becoming one of my favorites as a flour and a sweetener. And my carrot patty recipe is at the bottom of the article…Enjoy!
http://www.naturalnews.com/029479_mesquite_blood_sugar.html



Ingredients for 2:
1/2 bunch dandelion leaves, rinsed, dried and chopped
1 carrot, peeled and sliced
1 zucchini, washed and diced
1/2 cup ground raw unsalted cashew nuts
1 tablespoon apple cider vinegar
1 tablespoon coconut oil
2 tablespoons hemp butter
1 teaspoon turmeric
1/2 teaspoon allspice
1/2 teaspoon cumin
1 teaspoon caraway seeds
1/2 teaspoon chili powder
1 pinch salt

Mix all spices, vinegar and oil with hemp butter until you have a smooth and fluid dressing. If it’s too thick, add a little water.
Toss in with dandelion, carrot, crushed cashews and zucchini. Let the leaves and vegetables soak up the dressing a bit so wait around minutes before serving.



{July 17, 2010}   Chewy Carrot Coconut Cookies

This was my second experience with a dehydrator, here’s the recipe:

Ingredients for 10 cookies:
2 carrots, peeled and shredded
1/2 cup coconut shavings
1 tablespoon minced fresh ginger
1 1/2 teaspoons cinnamon
1-2 tablespoons raw honey
1 cup raw unsalted walnuts, ground (a coffee grinder is great for it)
2 teaspoons mesquite powder
1 teaspoon maca powder
1 pinch clove
1 pinch nutmeg

Mix all ingredients well, making sure the honey is spread evenly throughout the batter. You can use your clean sprightly fingers, or a wooden spoon. Once you have an even, dense and sticky paste, make ten little disks (of the cookie shape you like) and flatten them on a dehydrator.
Turn the dehydrator to 105F (41C) and dehydrate for about 4-6 hours. My advice is to check at 4 hours and see how chewy you want them to be (the denser you like them, the longer you want to keep them in).
You can serve them as soon as they’re out of the dehydrator, or keep them in the fridge for a few days.



“Guacarama” is a term I just invented for a spread which is a healthy hybrid of guacamole and tarama. More on the healthy properties of lemons, avocados, algae and fish roe soon, but for now: it’s great for a mid-winter breakfast (think fatty acids, vitamin C, and minerals).

ingredients (for 2)
1 ripe avocado
about 30g smoked cod eggs (or 2 big tablespoons)
fresh ground pepper
the juice of half a lemon
1/4 cup dried or fresh algae salad

Mash the avocado and the smoked cod eggs together, add the pepper and the lemon juice and mash or blend until you have a smooth purée with still a few chunks. If you are working with drie algae, rinse it if needed and soak it in a little water to it regains its natural form (discard excess water). Add the algae in your guacarama.

You can serve it as a dip, or spread it on a cracker/slice of bread, or add it to a salad, or to warm quinoa.

Note(s):
1/for the algae mix, I like using a mix of palmaria palmata, ulva, and porphyra (dulse, sea lettuce, nori/gim), or add wakame to the same dulse, sea lettuce and nori mix.
2/if you are vegan/vegetarian, replace the cod eggs with another alga: spirulina (1-2 teaspoons)



et cetera