French Galette des Rois

Traditionally, on January 6th in France, we celebrate the arrival of the Three Wise Men in Bethlehem (Epiphany) by sharing a galette with friends and family. A little charm called "Fève" is hidden inside the cake and if you get it in your slice (without choking on it ;-)), you get to wear a paper crown and be called a King or Queen for the day.

This galette is a puff pastry cake filled with an almond cream usually made with sour cream, sugar and eggs. Today, I want to share my vegan version, more digestible, anti inflammatory and made with natural sugars and no fat. It is delicious, very sweet and light!

INGREDIENTS: (Serves 10)

2 sheets of vegan puff pastry (round, 230 g each) (you can use gluten free, or filo pastry)
15 Medjool dates (or 20 Deglet Nour soaked for an hour in a little boiling water)
1 large mug almond milk
2 tablespoons apple puree
2 large mugs of almond meal (freshly ground in my NutriBullet)
1 teaspoon vanilla
1 teaspoon bitter almond extract (optional)
A little milk and melted coconut oil for the glaze

METHOD:

Preheat your oven to 180°C.
In a high speed blender, mix the dates, milk, apple puree and vanilla extract until a liquidy paste is formed. Transfer to a bowl and add the ground almonds. Stir gently.

Put parchment paper on a baking tray and lay the first puff pastry sheet. Pour the mixture onto it, spread it a little without going too close to the edges (leave about 2cm)
Place your little charm (not right in the middle!!) You can use an almond if you don't have one ;-)

Cover with the second pastry sheet and join the edges nicely, seal with a little almond milk. You can draw something on top if you want, but make sure to not go through the puff pastry with your knife.
Bake for about 20 minutes until golden brown.
As soon as the galette is out of the oven, brush gently with the milk and oil mixture. It will give your galette a nice glaze. Serve warm or cold. Keeps well in the fridge for a few days.

3-ingredient chocolate pots de crème

Full disclosure: I am not crazy about chocolate. There, I said it. I like it but I'd much rather have something fruit-based. And when I do eat it, I pick dark (70%+). Always.

However when dealing with crazy hormones or fatigue or winter blues, there is nothing I like better than a creamy decadent chocolate dessert. Preferably something gooey and sweet (naturally sweet of course).

This recipe was born one evening with hormones out of whack and craving for something sweet.  I always only have whole foods in the house so I knew I would have to make something right there and then to satisfy my sweet tooth. Those three ingredients came to me as an evidence and boy, did the result hit the s(pot)! (See what I did there ? ;-))
 (Needless to say that I scoffed mine right away but you can have it chilled as well...

Dark chocolate contains flavenoids which help lower blood pressure and blood clot risk and improve mood. When choosing your chocolate, make sure it is dark with the highest percent of cocoa solids and pure cocoa butter, and less to none hydrogenated oils, dairy or soya. About 30g a day will give you all the nutritional benefits that you want.

(WARNING: Please note that you will need a high speed blender or mixer for this recipe, at least 600 Watt). I have made this with a small food processor and the crème turned out to be lumpy and quite dense, which was fine but not the original texture that I was looking for)

INGREDIENTS: (for 4 pots)

1 large mug of almond and rice milk (or any plant-based milk of your choice)
10 medjool dates (pitted)
50g dark chocolate (melted, preferably using a bain marie or water bath)


METHOD:

Blend everything together in a high speed blender until smooth. Pour evenly in ramekins. Chill for about 4 to 6 hours.... if you can wait for that long!

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Français:

INGREDIENTS: (pour 4 ramequins)

1 grand mug de lait d'amande et riz (ou autre lait végétal de votre choix)
10 dattes Medjool (ou une quinzaine de dattes Neglour)
50g de chocolat noir (fondu au bain-marie) bien contrôler que les ingrédients ne contiennent pas de beurre ou de lait)

METHODE:
Mettre tous les ingrédients dans un blender/mixeur jusqu'à obtention d'une pâte lisse. Verser dans chaque ramequin et metttre au réfrigératuer pendant 4 à 6 heures  (4h minimum)

Vegan Christmas En Croûte (Veg and Nut Roast in puff pastry)

Tis the season! Full disclosure:  for many years, I cancelled Christmas. 😱

This post is not about bringing you down but just giving you a bit of context.
After my Daddy passed away around this time of year years ago, I wanted the world to completely come to a halt. I was in so much pain. How could I have fun? How could I celebrate? It felt awful. I missed him SO much. It physically hurt. I didn't do anything for Christmas for many years, I hated the season... until a few years ago when something finally clicked. My Dad used to love having people around. He used to love celebrating family, friendship and he mostly loved to share.

I had to stop living in the past and wallowing in sadness. I had to start honouring him and making him proud again. I took one thing at a time and  I slowly started celebrating again, taking baby steps and including my Mum and baby brother of course. Today, we love getting together again and honouring Dad around the table. He is very much in the room with us, always and forever.

Food at Christmas is evidently a big part of the situation. This is my first year cooking ALL THE THINGS completely plant-based. For the non vegans who will be around my table at Christmas, I wanted something that would be hearty and satisfy their taste buds...Having lived in Scotland for many years, I just loved vegan haggis, nutty and full of flavour.... I got inspired and this is how this dish was born. I love it and it'll be even more delicious served with mash and roasted veg. I simply cannot wait for everyone to dig in! Enjoy the holidays guys!

INGREDIENTS (for 4 people)

1 puff pastry (gluten free if possible)
2 medium carrots, diced
1/2 onion finely chopped
1 garlic clove
1 mug cooked chestnuts
1/2 mug walnuts
1/2 Pecan nuts
4 white Paris mushrooms (diced)
A handful cranberries
Some coriander leaves
Some fresh parsley
1 tablespoon agave syrup or honey
3 tablespoons red wine
A pinch Cayenne pepper
Coconut oil for the pan
A little almond milk to seal the edges
Salt and pepper to taste

Vegan gravy:
500 ml water
1 vegetable stock cube
1 tablespoon balsamic vinegar
4 tablespoons red wine
1 tablespoon onion powder
1 teaspoon garlic powder
4 tablespoons potato starch or corn starch
Some ground pepper

METHOD:

Preheat your oven to 180°C

In a frying pan, heat up the oil then toss the onion and garlic, all finely chopped. Cook for a minute. Add the agave syrup, coriander leaves, parsley, cayenne pepper, carrots and mushrooms and cook for a further two minutes. Add the cranberries.
Deglaze with the wine.

In a food processor, mix the chestnuts, walnuts and pecan nuts to a coarse breadcrumb-like texture. Add to the pan and cook for about 10 minutes on low heat.

For the gravy, put a pan on low heat and pour 500ml boiling water into it. Add the stock cube and stir. Add the onion, garlic, vinegar, pepper and wine and stir. Sieve the potato or corn starch into the mixture and keep stirring until it thickens. (To get a super smooth gravy, just sieve the mixture. )

Take a bowl and put your nutty mixture into it. Add half the gravy and stir. Set aside for about 10 to 15 minutes until the liquid is mostly absorbed. Spread the mixture on the puff pastry (mine was round so I made a pizza calzone shape but you can make it rectangle)

Seal the edges by pressing a fork all around. Brush the top and sides with a little almond milk.
Bake for about 25 minutes until golden brown.
Serve with gravy, mash and roasted veg and have it with a simple salad if you have any leftovers.

Chickpea Omelette

There is nothing I love more than a lovely, tasty, colourful brunch on a cold and sunny Sunday... and eggs have always been a big part of that.

I remember eating eggs growing up and later in life as a vegetarian because, well, everyone said they were good for me. I loved them poached and boiled... on toast or "en cocotte".
Farmers and food industrialists alike have always promoted eggs as a source of protein and they still continue to claim that they help raise HDL (the good) cholesterol. They tell you that they are good for you so that you eat more eggs and purchase more and more... just like dairy products I might add.
However, many studies have now proved that it is not the case and that they are little cholesterol bombs. In one egg, there's everything a chick needs to become just that... a chick! It is not food for humans. Now would you drink the recommended amount of cow milk to become a calf?? oh wait...

Eggs are very high in dietary cholesterol, they are bad for your heart and you can also get Salmonella. And then there's also the way the hens and chicks are cruelly treated and abused... So let's close the egg debate here for now.

Wouldn't you want a healthy plant-based alternative, also loaded with protein, very satisfying and that keeps you full for longer? Well, I have the chickpea omelette for you! (and isn't it ironic that the word "chick" is right there?) Chickpea flour is also a source of potassium, iron and magnesium and is virtually fat free.

This dish was a revelation! This omelette was light and fluffy and tasty. I topped it with seeds and veg for extra vitamins and fiber. This is now number 1 at the top of my brunch list!

INGREDIENTS (for 3 omelettes - 6 inches or 15 cm)

For the omelettes:
1 large mug of chickpea flour
1 large mug of water
A handful fresh baby spinach
3 tablespoons nutritional yeast
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon turmeric
4 strands fresh dill
1/2 teaspoon baking soda
Salt and pepper to taste
Coconut oil for the pan

For the topping:
a dozen cherry tomatoes
2 big handful of fresh baby spinach
1 teaspoon onion powder
Some pumpkin seeds
A few basil leaves
1/2 teaspoon oregano
Salt and pepper to taste
Coconut oil for the pan

METHOD:

In a bowl, mix all the dry ingredients together (chickpea flour with the onion, garlic, paprika, turmeric, yeast and baking soda). Add the water then the spinach, dill and salt and pepper. You should get a pancake-like batter. Set aside

In a frying pan, heat up the oil. Toss in the seeds, tomatoes, spinach and onion powder. Season and cook for a few minutes on low heat.

In another pan, heat up the oil and ladle in some chickpea mixture. I prefer it not too thick.

Once golden brown on the sides, (approx a couple of minutes),  take a spatula and flip it over.
Repeat for the other two.

Serve with the cherry tomatoes  and top with guacamole.

Peanut butter noodles with raw courgette

This recipe is a favorite of mine. It combines noodles and peanut butter. 'Nough said right? It is vegan, gluten free AND gorgeously creamy.

I've perfected this recipe over the last few months. This recipe was born one evening just because I was craving peanut butter and noodles... and since you can't have noodles on toast, well ... ;-)

Now, I'd had peanut butter noodles in restaurants before but I was always missing a little tangy taste... which you have in my recipe. I added some Dijon mustard and some lime and various spices.
The combo is out of this world. My mouth is watering as I am writing this. Let's dig in, shall we?

INGREDIENTS for 2 people

250 g rice noodles
1 mug grated raw courgette (zucchini) - on the coarse side of your grater
1 scallion
1 tablespoon maple syrup
1/2 lime juice
1 heaped tablespoon smooth nut butter (I choose half peanut, half almond butter)
1 teaspoon Dijon mustard
200 ml coconut milk
200 coconut cream
1 teaspoon coriander powder
1 teaspoon ginger powder
1 teaspoon paprika powder
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon cumin powder
Some coconut oil
Fresh coriander leaves
Pink Himalayan salt and pepper to taste

METHOD:

Cook the noodles according to package directions. I usually do this 5 minutes before my sauce is ready.

Heat up the coconut oil in a pan (on low heat). Add the scallion (finely chopped) then the spices. Stir frequently until roasted ( a couple of minutes). Watch they dont burn.

Add the lime juice, maple and the coconut milk and cream and cook for a couple of minutes. Add the nut butter and Dijon and stir. Cover the pan and cook on low heat for another 5 minutes.

Mix the noodles with the sauce. Top with the raw courgette and coriander leaves.

Moroccan-Style Vegetable Couscous

Comes Fall / Winter and I love a good vegetable couscous. All the veg in a nice sauce, just spicy enough and served with fluffy semolina is all I need to feel satisfied on a cold day. We all know by now that fresh organic vegetables are full of fiber, vitamins and minerals and with this dish only, you'll have your five a day! yes, you're welcome! :-)

I pick organic vegetables and make the couscous when I have time as it takes a while to prep and cook. I would say a half hour to prep the veg and about two hours to cook (on low heat! I actually use a heat diffuser) so make sure you have some time on your hands, maybe at the weekend or during the holidays.

(Now if you are a purist, look away. I have always made my own couscous and never copied anyone and although I am sure there is a "proper" way, I find mine really tasty and full of all the nutrients that your body needs, whether you are fighting an auto-immune disease or not.)

INGREDIENTS (for 4 people)

2 tablespoons olive oil
1 small onion
1 clove garlic
3 small potatoes
3 small carrots
1 yellow turnip
1 large courgette
150 g Mangetout
200 g chickpeas
10 cherry tomatoes
About 10 prunes (pitted)
About 10 dried apricots
2 handfuls sliced almonds
1 handful Corinthian raisins
1 large mug filtered water
70 g tomato paste

Couscous Spice Mix:
1 large Tablespoon cumin
1 large Tablespoon paprika
1 large Tablespoon coriander powder
1 large Tablespoon coriander leaves (chopped)
1 large Tablespoon turmeric
1 teaspoon cinnamon
A pinch of Cayenne pepper

Salt and pepper to taste

METHOD:

I use organic veg but I still peel the carrots and potatoes so start by peeling those and cut into chunks.
Also dice the turnip, courgette, cherry tomatoes, mangetout if too big. Peel and chop up onion and garlic.

In a deep saucepan, heat up the olive oil then throw the onion and garlic in there. Stir for a couple of minutes until golden. Add all the spices and roast for a couple of minutes.
Add the tomato paste and the tomatoes. Stir until everything is combined. Add the mug of water to deglaze and stir. Add the vegetables as well as your prunes, almonds, raisins and apricots. Stir and cover. You can now use the heat diffuser and leave on to cook for about 2 hours on low heat. Stir occasionally.

You can prepare your semolina about 15 minutes before you sit down for dinner. I also use millet semolina for a gluten free version.

Pear, ginger, cinnamon and chocolate Crumble

Pears are in season! Juicy, melt-in-the-mouth and tasty pears!

Pears are rich in fiber, antioxydants and flavonoids. They are fat and cholesterol free. Pears contain vitamin C and K and can help you fight free radicals. This dessert combines pears, spices and dark chocolate which is a good magnesium source when chosen vegan, raw and organic.

This is a pretty straight forward dessert but so good and satisfying. Great cold or straight out of the oven.

INGREDIENTS (for 4 people)

3 large pears
80 g vegan organic dark chocolate (75% minimum)
2 tablespoons ginger powder
1 tablespoon cinnamon
1 tablespoon maple syrup

For the topping:
1 large mug of ground almonds
1 large mug of rolled oats
1 teaspoon cinnamon
2 tablespoons maple syrup
1 tablespoon organic raw cacao
3 tablespoons melted organic coconut oil

METHOD:

Preheat your oven at 180°C.

Peel your pears, cut in chunks and put in a big bowl. Add the spices and maple syrup and give it a gentle stir. Add 40 g of chocolate (chopped). Set aside.

In another bowl, mix together the ingredients for the topping.

Grease an oven dish (I usually take a square or rectangle brownie pan) with a little coconut oil. Put the pear mixture and top with the almonds/oats mixture.
Bake for about 30 minutes. Serve with chocolate shavings (the 40g remnants) on top.

Broccoli tots

Oops... I've been sitting on this recipe FOR WEEKS! ...but Life got in the way.

I first wanted to make this with Romanesco cauliflower but when I opened the fridge that evening, I only had broccoli. (I've since made it with Romanesco and it is delicious too)

This recipe is super easy and SO tasty! You will not believe you're eating your greens.

Broccoli is a nutritional powerhouse as it contains fiber, minerals, vitamins and has a sulfur-containing compound with disease-fighting capabilities. It is a great veg to introduce to your Endodiet.

INGREDIENTS for about 16 tots

1 medium sized organic broccoli
4 tablespoons potato starch
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
2 flax eggs (made 10 minutes ahead)
1 vegetable stock cube (dry, not to be put in water)
1 teaspoon paprika
1 teaspoon cumin powder
Pink Himalayan Salt and pepper to taste

METHOD:

Prepare a baking sheet covered with parchment paper.

Chop the broccoli into small florets and put in a mixer together with the nutritional yeast. You will get a rice-like texture.
Put the mixture in a large bowl, add the rest of the ingredients (remember to crumble to stock cube, don't put it in water) and stir.

Stick in the fridge for about half an hour to get a firmer consistency.

Heat up the oven to 180°C.
Gently press between your hands to form a ball that you will shape into a tater-tot (or use two tablespoons)
Put on baking sheet and bake for about 20 minutes, until golden brown and dip in your favorite sauce! Enjoy while hot!

Stuffed Conchiglioni

I love a creamy dish but don't get me wrong: I'm not talking dairy (which wreaked havoc on my body in the past) I'm done with that, thanks!

I'm talking about plant-based creamy textures and yummy foods that make you full and give your body the nutrients that it needs.

I looked at what I had in the fridge and cupboards and thought I could whip up a nice and creamy cashew-based sauce. 

Cashews are packed with vitamins, minerals such as magnesium, copper, manganese, iron but also heart-friendly monounsaturated fats and help lower bad cholesterol and increase the good one.

I came up with stuffed pasta and let me tell you... This dish was a hit! 

My partner (who became completely plant-based in July this summer) not only ate it all but complimented me and was SO disappointed when I told him there was no leftovers. You should have seen his face... like when you tell a 5-year old that Christmas is cancelled...

For everyone who loves pasta (and really, who doesn't?) this dish is delicious and easy to make. The only thing to do ahead is soak the cashews for a couple hours (or even better overnight) and the tomato sauce (any kind will do, here I made a vegetable tomato sauce with courgettes and carrots)

So let's get started!

INGREDIENTS (for 2 people):

15 to 20 conchiglioni (jumbo pasta shells) per person 

125g non salted cashews (soaked for a few hours or overnight)

1 BIG handful of fresh spinach

1 clove garlic (remove the germ, much better for digestion)

1/2 lime juice

Fresh chives (about 5 long strands)

3 Tablespoons nutritional yeast

1 teaspoon paprika

3 Tablespoons rice cream (almond milk or even water will do)
Pink Himalayan salt and freshly ground pepper to taste

sprinkle Cayenne pepper at the end (optional)

METHOD:

Preheat your oven at 180°C.

Cook your pasta in boiling water (by the time you finish your filling, your pasta should be cooked, those big pasta shells usually require 10 minutes to be cooked "Al Dente")

Put your soaked (and rinsed) cashews in your blender with the rest of the ingredients. Blitz!

Once you have a creamy sauce, start stuffing your pasta and put in oven dish. Cover with tomato sauce of choice and bake for about 15 to 20 minutes.

Serve with a side of salad and sprinkle with nutritional yeast.

Creamy parsnip and carrot soup

Summer lingered a little but it is definitely going away soon my part of the world. Days are getting shorter and colder and very soon, Winter will have taken over. I love Winter though. You get to cozy up by the fire with a good book and drink chai-spiced tea or tasty hot chocolate, wear boots and long skirts and knits and scarves, smell the snow... AND it also means it's almost Christmas time!

Food wise, I love soup and even more in Winter. It's comforting and it fills you up. For this recipe, I chose parsnips as I feel this vegetable doesn't really get the success it deserves!It is labelled as a "forgotten vegetable" which is so unfair.
Hold on, little parsnip, you're NOT forgotten! I'll use you in my kitchen as often as possible! :-)

Parsnips are full of vitamins, fiber and potassium (good for your heart, muscles and kidneys). It tastes quite sweet and pairs well with carrots as they actually are from the same family.

INGREDIENTS (for 2 people)

3 medium parsnips
2 medium carrots
1 medium spring onion
200 ml coconut milk
A small ginger piece
Fresh coriander leaves
Pumpkin seeds
Sunflower seeds
Pink Himalayan salt and freshly ground pepper to taste
Sprinkle of Cayenne pepper

METHOD:

Chop up the veg and steam the parsnisps, carrots and onion for about 15 to 20 minutes.
Once quite mushy, put in blender with coconut milk, ginger, salt and pepper.

Serve with fresh coriander leaves, top with pumpkin and sunflower seeds and sprinkle with Cayenne pepper

Small macaroni and avocado sauce

This is my favourite lunch ... or dinner... I could even have it at breakfast I love it so much.

This is not really a recipe ... I mean... It's so easy! But someone asked me the other day about my go-to dish when I don't really have time or if I want something comforting...well, this is it.

See? E A S Y!

INGREDIENTS (for 1 person):

125g small macaroni (gluten free if you can)
1/2 lime juice
1/2 avocado (or a whole one if you're greedy like me) ;-)
1 teaspoon garlic powder
1 teaspoon paprika
Chili flakes (optional)
Pink Himalayan salt and freshly ground pepper to taste

METHOD:

Cook your pasta Al Dente
Meanwhile, mash your avocado with the lime juice, garlic, salt, pepper, paprika.
Combine the two and sprinkle with nutritional yeast. or/and chili flakes.
This dish also tastes great served cold as a pasta salad.

Green smoothie delight

Smoothies are the best. You can basically take the fruits and veggies that you like, stick them all in the blender and blitz away!

My favourite to have in the morning is this one. It's quick, easy and delish! And it keeps you full for a long time. My three basic ingredients are always spinach, a banana and almond milk. From that, you can add anything you like to make it even more nutritious. Today, I'll give you the recipe for a fun one :-)

Talking about nutrition, smoothies are much better than juices as you also get the fiber. Fiber lowers your cholesterol levels, helps control your blood sugar levels and helps maintain bowel health and movement. So shall we start?

INGREDIENTS (for about 2 Mason jars)

A big handful spinach
A small handful of lamb's lettuce
One banana
One slice of pineapple
One pear
One handful of almonds
One kiwi
Half lime juice
1 large mug of almond milk (home-made is always better)
a couple ice cubes
Optional: a teaspoon Spirulina if you're feeling extra fancy

METHOD 

 C'MOOOOON!!!!! :-)
Just stick everything in the blender for 20 to 30 seconds. Serve in pint glasses or Mason jars and slurp away :) You can also top with my home-made chai-spiced granola

Green beans with a coconut, ginger, honey and lime sauce on a bed of Basmati rice

The weather is on the verge of being bipolar here. One day it's absolutely roasting with blue skies and the next, it's like the skies open up and it's cold and grey and dull. Autumn is here I suppose and it is the season when we need comfort food again. (As well as watch films and new TV shows.) But comfort does not have to mean heavy or difficult to digest. There's nothing worse than the post-dinner slump. It can be light and delicious and still fills you up nicely.
This dish is a favourite in my household. It tastes absolutely delicious and it is so easy it is ridiculous.

INGREDIENTS:
For 2 people

One big scallion, finely chopped
A 2 cm piece of fresh ginger, finely chopped
The juice of a lime
200 ml coconut milk
200 g green beans
2 Tablespoons turmeric
1 teaspoon ginger powder
1 heaped teaspoon honey
Fresh coriander
200 g Basmati rice
Organic Olive oil
Salt and pepper to taste (I ALWAYS use pink Himalayan salt)


METHOD:
Steam the green beans. I usually stick the steam basket on top of the rice in my rice cooker, it makes the Basmati rice really fluffy too.

In a wok, put about 2 tablespoons of olive oil on a medium heat with the scallion, fresh ginger, turmeric, ginger powder. After a couple of minutes, deglaze with the lime juice. Stir constantly. Add the coconut milk and honey and keep stirring. Cook for about 5 minutes on low heat. Season to taste.

Serve the rice topped with the sauce and the beans. Top with fresh coriander and lime wedges.

Sweet potato and red beans chili

If you are on my side of the world, it is getting colder out there and the days are getting shorter. It is actually raining right now and I am writing this from my couch, all cozy with fluffy socks on and a large cup of herbal tea. Bliss!

Today's recipe is a savoury one, vegan and gluten free. A dish that is quite quick to make from whole foods (less than half an hour) and so delicious and comforting. Perfect for this season. So let's dig in!

INGREDIENTS:

For 2 people

2 medium sweet potatoes

1 small onion

1 small garlic clove

2 large tomatoes (diced)

1 avocado 

1 tin red beans (rinsed) 

3 tablespoons Balsamic vinegar

1 teaspoon Muscovado or Demerara sugar

1/2 tin tomato paste (or 2 tablespoons)

1 tablespoon ground coriander

1 tablespoon cumin

1 teaspoon paprika

1/2 teaspoon turmeric

A pinch of ground cinnamon 

A pinch of Cayenne chili powder (or more if you like it hot)

Olive or coconut oil

Pink Himalayan salt

Black pepper

Brown Basmati rice

A few coriander leaves (optional)

METHOD:

Pre heat your oven at 180°C (350°F)

Peel and dice the sweet potatoes. Place them on a baking sheet lined with parchment paper. Spray with a little olive or coconut oil and bake for 20 minutes until nice and soft.

While they are in the oven, start cooking your rice.

Dice your onion finely as well as your garlic. Spray a frying pan with oil and sauté the onions and garlic with the sugar to caramelise them. Add all of the spices (cumin, cinnamon, coriander, paprika, turmeric and chili powder). Cook and stir for a couple of minutes (this will roast the spices a little). 

Deglaze with the vinegar then add the tomato paste. Stir. Add the diced tomatoes and rinsed red beans, simmer for about 10 minutes then mash everything up with a potato masher. Season to taste.

At this point, your sweet potatoes should be done (or almost).

Mash up an avocado with half the juice of a lime, a pinch of ground garlic and some salt and pepper.

Serve over rice, add  the sweet potatoes and the mashed avocado. Top with a few coriander leaves.

Super easy houmous

There's no two ways about it. Houmous is good. It's good to taste and it's good for you. The chickpea (or Garbanzo bean) is a legume of the family FABACEAE (hence the name of the chickpea water Aquafaba). Chickpeas are naturally high in fiber and protein and are great for digestive health since they regulate blood sugar levels.
There are all sorts of houmous in the UK... not so much in France... And there's usually dairy in it for some reason.

It is originally from the Middle East and in fact, the word hummus means chickpea in Arabic. 

Houmous makes a great sandwich base but can also be eaten with a salad, spread on nice bread or used as a dip with raw vegetables or tortilla crisps.

INGREDIENTS:

200 g cooked chickpeas (rinsed and drained)
2 tablespoons aquafaba
1/2 lemon juice
2 tablespoons lime
1 small clove of garlic, chopped
2 heaped tablespoons tahini
1 teaspoon paprika
2 tablespoons olive oil
Himalayan pink salt and pepper to taste

METHOD:

Put all ingredients in a food processor and mix! :)
Pulse a few times to get a really smooth paste.
Optional but recommended: Drizzle some olive oil and sprinkle some paprika on top.
Transfer to a glass jar and store in the fridge up to 5 days.

Green Olive Tapenade without capers or anchovies

I love olives. Raw or cooked, I love them. Specially green ones. When I first tasted Tapenade which is basically olive paste, I thought I would love it. Wrong!!! I found it way too salty and sickening. Looking at the ingredients, I noticed that there were capers in it which I don't like. You can even find anchovies in it sometimes but having been a vegetarian for years (before being a vegan) I obviously never tried that one.
Olives are great for us Endogirls. They are full of healthy fats which we need in order to improve hormonal balance overall.
Before the holidays, my better half came home with a giaaant jar of olives from the market. As much as I love them, I wasn't really sure what to do with them all. He suggested we make Tapenade :)
We came up with a recipe right there and then. Below is our own version of Green Tapenade, all Endo approved. Keeps in the fridge for up to 4 or 5 days... If it lasts that long :)

INGREDIENTS:

(For a small jar)

220 g green olives
1 small garlic clove, finely chopped
1 tablespoon nutritional yeast
3 large basil leaves or 6 small ones
1/2 lemon juice
3 tablespoons virgin olive oil
Freshly ground black pepper to taste

METHOD:

Put your olives, nutritional yeast and lemon juice in a food processor and mix until finely chopped. Add the garlic, basil leaves and olive oil and mix again until you get a paste. Pulse as much as desired depending on the consistency you like. I think the smoother the better. Add black pepper to taste.
Transfer to a jar and keep in the fridge.
Spread on toasted baguette.

Nectarine Oat Bars

I'm loving nectarines right now :) They're gorgeous, juicy and in season so what's not to like? For this recipe, I got my inspiration from a recipe from Thug Kitchen and their strawberry bars. I've changed a few things - mostly replace the brown sugar with more naturally sweet ingredients I really like and tolerate better. So here we are. It is DELICIOUS, keeps up to 5 days in the fridge - if it does make it that long - it never does in my household!

Makes 12 bars:

Ingredients for the filling:
6 organic nectarines
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon maple syrup

Ingredients for the base:
2 cup rolled oats
2 heaped spoons of nut butter of your choice (I used almond/hazelnut and cashew)
2 heaped tablespoons of softened coconut oil
1 teaspoon baking soda
1 tablespoon maple syrup
6 pitted Medjool or Deglet Noor dates

Method:
Line a rectangular baking dish (mine is 17 X 27cm) with baking paper and grease it a little with coconut oil. Heat up your oven to 180° C.
Dice up the peaches, getting rid of the pits. Mix with the lime juice, vanilla and syrup and set aside.
In a food processor, mix the oats, nut butter, coconut oil, baking soda, syrup and dates until it forms a sort of crumble.

Press the mixture into the dish quite firmly. You can save a little to put on top later. Pour out the juice made by the nectarines (you can drink it later or use it in a smoothie) and press the fruits gently into the crumbly mixture. Top with the rest of the crumble and a handful of sliced almonds (optional).
Bake for about 40 minutes until the top or/and almonds becomes golden brown. Cool completely before cutting into slices. (I love them straight out of the oven!) Store in the fridge.

No-bake choconut balls

Last week I talked about the lovely coconut balls I made that could easily replace your standard truffles. This week, I want to talk about another version that I've made with hazelnuts. And they are the BOMB! They ressemble the Ferrero Rochers that I used to loooove but can't have anymore *sigh* because of endo. These are dairy/soy/palm oil and gluten free! What else do you want? 

(I made it again today with hazelnuts and almonds and it was gorgeous)

INGREDIENTS:

(for about 20 mini balls)

1 cup of hazelnuts

2 Tablespoons of hazelnut oil

1 Tablespoon of organic pure raw cocoa powder

3 Tablespoons of maple syrup

2 Tablespoons of coconut cream

1 Teaspoon of vanilla extract

METHOD:

Preheat the oven to180° C (360° F)

Arrange the hazelnuts on a baking sheet and roast for about 10 minutes until golden brown. Stir them every four minutes or so. Let them cool for another 10 minutes.

You will need to skin them. I usually transfer them into a bowl, put a plate over it and shake energically.

Separate the hazelnuts from their skin and transfer them into a food processor. Grind them until finely chopped. Scoop out 1/4 cup of the nuts onto a plate and save for later.

Back to your food processor, add the oil, the cocoa powder, the vanilla, the syrup and the coconut cream to the rest of the nuts. Pulse until you get some sort of paste (you might want to scrape down the sides a couple of times).

With a teaspoon take some of the mixture (the size of a small walnut) and press firmly in your palm to start shaping a small ball then roll it into the remaining chopped hazelnuts. 

Put them on a plate or tray and refrigerate for at least a couple of hours. Enjoy!

No-bake vegan choc' coco balls

With Christmas coming up, let's talk about chocolate truffles. Yes they are lovely and very chocolatey but they are also high in fat and can quickly become sickening. As an Endogirl, I can't have dairy or refined sugar so these are an UH-mazing alternative!

Today I made these beautiful vegan, gluten-free and most importantly guilt-free chocolate and coconut truffles. They are yummy and light and perfect for a quick dessert or just a chocolate craving. I mean just look at' em beauties!

INGREDIENTS:

(for about 10 small balls)

1 1/2 mug of shredded coconut

2 Tablespoons of coconut cream

1 Tablespoon of raw unsweetened cocoa powder

2 Tablespoons of melted coconut oil

3 Tablespoons of maple syrup

1 Teaspoon of vanilla extract

1 pinch of Himalayan or Guerande salt

METHOD:

In a food processor, mix 1 mug of shredded coconut (keep the rest for later), the melted coconut oil and the cocoa powder until well combined. You may want to scrape down the sides a couple of times.

Add the coconut cream, vanilla extract, maple syrup and salt. Mix again until you get a paste.

Place the remaining shredded coconut on a plate, shape the paste into small balls and roll them into the coconut.

Refrigerate for one hour minimum. They will be perfect after a few hours in the fridge. Enjoy!

This is my story.

Hello I'm Isabelle. I'm glad you found me. It's taken me years to get here. Questions such as "Can I do this?" "Is my story worth it?" "Can I make a difference?" were always popping in my head.... So what's changed you may ask? Well.... I did! I also got a gentle push from my friends and family. I have a story to tell that will hopefully help or inspire women like me as well as mothers, sisters, nieces, aunts and friends. And we ALL matter.

In my mid twenties, while I was living in the UK, I was diagnosed with an auto immune disease I'd never heard of and knew nothing about: Endometriosis ... (Adenomyosis & Fibromyalgia came later). It took 14 years and 8 doctors. I had an operation, the surgeon removed very extensive Stage IV Endo that had spread to my ovaries, Fallopian tubes, kidneys, lungs and diaphragm) then gave me a Zoladex shot for the next 6 months and told me I would be fine ... I didn't question... I trusted the doctors somehow.

Since I first got my period as a young girl. I was told by doctors that the pain I was feeling was normal, that my body was changing, that it was part of being a woman, that I had to take paracetamol and rest and that I'll get better soon.  As the pain got worse and worse and as I visited many doctors' practices, I realised doctors didn't actually KNOW what was wrong with me. Many of them told me that l should be stronger and take more pain killers, some doctors even told me it was all in my head! I missed a lot of school and social events and had countless doctor's notes to skip PE.

Over the years I've had several surgeries (five to this day) and every time, I got a 6-month round of either Zoladex or Decapeptyl injections. I took many painkillers .... different types, sizes, colours... and I just got on with my life. When as a young girl you are told that something is normal, well, you start believing it and you keep going, trying to live your life the best you can. The pain was so horrible most times I couldn't even walk or move.
It was like someone was reaching inside my belly, grabbing/pulling/stabbing my insides. I would cancel social plans and spend days in bed with excruciating pain,  throwing up, sometimes blood, getting awful unbearable migraines and honestly... I thought about jumping out the window many times and hurting myself so it would stop once and for all. Heavy medication at that time was my best friend. I was addicted (even though sometimes it wouldn't help). I then developed a pretty high pain threshold and this became my life. I was alright as long as my pockets were filled with lots of opium-based medication.

Last year however, my pain reached a new level of hell. I collapsed at work on Christmas Eve morning and was rushed to the ER. Doctors found a couple of tumours filled with blood one being the size of a grapefruit in my belly.  It was grabbing at my ovary and Endo had spread to the rectum and bowels. We scheduled the operation after the holidays but my body decided otherwise. At the beginning of January, I was rushed to hospital again and had an emergency operation. I started bleeding internally and the tumours were ready to burst. I nearly passed on the table. Surgeons removed the tumours, Fallopian tubes and one and a half necrotic ovaries in torsion. However they couldn't get to the ones near the rectum.

I was given shots of Decapeptyl for months. It only masked the pain and disease and the side effects slowly killed me. Chemo drugs will do that to you: Sleepless nights, hot flashes, night sweats, chills, constant muscle and joint pain, migraines, dizziness, nausea, bone issues, memory problems, joint swelling, blurred vision, hair loss.... I knew these symptoms all too well from the previous shots I had been given years before. I felt terrible and lonely and empty and really not a woman anymore. I was slowly sliding into depression.
The thing is... you can explain your pain but you cannot share it. People around me were either in denial or worried or felt helpless, doing the best they could. One painful evening, I reached out on Instagram and the response I got was unexpected and overwhelming. I found a community out there of women seeking help and support too. I was not alone anymore and it helped me a great deal.

However I was still in pain. Just before the summer of 2016, I was so on the edge that I decided to take the matter into my own hands. I switched to a whole foods diet, (cheese was my frenemy at the time), I educated myself more on my illnesses and sought a more natural treatment with the help of a homeopath. I also tried pain and heat management as well as acupuncture.

Five months later, I am 100% medication free and much happier, considering. I take natural supplements that help with the pain and my estrogen levels.
It is still painful but I do have some pain free or low pain days. I had to cut out many food groups, changed my lifestyle and gathered information on Endo because my body deserves it. I deserve it. I want to feel better without popping pills or having injections all the time. Hormones messed up with my body big time, I will not do that again if I can help it.

This blog is about my invisible illnesses, this corner of my life that you can't see unless I talk about it. And it is high time that we as women spoke up and raise awareness.
I will share healthy and anti inflammatory recipes here as I love to spend time in the kitchen creating/adapting recipes that are Endo and Fibromyalgia approved.

I hope you enjoy it. Meanwhile let's keep fighting... together :-) Thanks for taking the time to read this.
(December 2016)