Little French Girl

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 16, 2010}   Carrot Salad Boost

I just made this two days in a row: the first time with chicken, the second time replacing the chicken with coconut meat. Both times were delicious, slightly sweet, refreshing… and a nice energy boost!

Ingredients for 1 (main course) or 2 (appetizer):
1 small cucumber, peeled and diced
2 carrots, peeled and shredded
1/3 cup shredded cooked (not fried) chicken breasts or 1/3 cup coconut meat
1 tablespoon apple cider vinegar
2 tablespoons coconut oil
1 tablespoon shredded fresh ginger
1 teaspoon ginseng honey (or 1 teaspoon honey with a pinch of powdered ginseng)
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cinnamon
1 pinch clove
1 pinch salt

At the bottom of a bowl, whisk honey, ginger, apple cider vinegar, coconut oil, cinnamon, close, salt, chili and turmeric together. Add, cucumber, carrots and either chicken or coconut meat. Place covered in the fridge for at least 30 minutes. Stir a little and serve nice and cold!

{May 2, 2010}   Mediterranean Brunch

Ingredients (serves 2)

2 eggs
1 pack anchovies in olive oil
2 courgettes (zucchini), washed and chopped
2 large tomatoes, washed and chopped
mixed Provence herbs
salt and pepper to taste
1 tablespoon olive oil

in a skillet over medium, pour the anchovies and their oil. When the mix starts to sizzle add herbs, pepper and the zucchini. heat 2 minutes then add tomatoes, stir well and cover, reducing the heat slightly. Simmer for 10-15 minutes. Don’t add salt as the anchovies are very salty.

In a little frying pan over medium, pour the olive oil, when it sizzles add the two eggs. Fry gently until the whites are fully cooked. Soak with a few tablespoons from the anchovies vegetables mix so the white don’t burn. When the yolks are hot but still runny, take away from heat and serve 1 egg per plate, with the anchovies-vegetable mix next to it.

If you’re not an egg person, you can replace it with roast turkey.

I don’t eat bread, but a slice of country bread and a little goat’s cheese is also a nice addition to this dish.

et cetera