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!

_________________________________________________________________________________
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 chocolate chip walnuts hazelnuts Brioche

Brioche is a big part of French culture as are croissants (plain and chocolate ones). However the traditional ones are made with eggs, milk and butter and sometimes even crème fraîche! Needless to say that your hips and tummy will not be as pleased as your taste buds :-) nor will be your health in general.
Cue the vegan brioche! Made with whole foods, fluffy, light, anti inflammatory and delicious (it was gone in less than 48 hours and there are only to of us in this household!)
I will definitely make this again and wake up to this on Christmas morning this year.

Warning: You will need to plan ahead and have some time on your hands as the dough needs to rest twice (2 X one hour)

INGREDIENTS:

Brioche:

370g wholemeal flour

100g cornstarch 

1/2 mug tepid rice milk

1/2 mug tepid aquafaba 

2 tablespoons brown sugar (or maple syrup)

5.5g fast action yeast

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon olive oil

Filling:

4 tablespoons brown sugar

2 tablespoons of melted coconut oil (or non dairy butter)

100g chopped walnuts

100g chopped hazelnuts

100g soaked raisins (in alcohol of choice or just water)

100g chopped dark chocolate or chocolate chips

METHOD:

In a large bowl, mix all of the dry ingredients together. Add the tepid milk, aquafaba and oil and combine until everything sticks together.

Sprinkle a clean surface with flour, turn the dough onto it and start kneading for about 5 to 10 minutes until your dough is nice and smooth. Add a little more flour if needed. 

Grease a large bowl and place the dough ball in it. Cover with cling film and a towel on top. Leave to rest until it has doubled in size (about one hour)

Once rested, turn the dough out onto a floured surface and punch it down. Cut it in 3 equal parts and with a rolling pin, flatten it down in a rectangle shape.

Coat the dough with melted coconut oil or dairy free butter, sprinkle with sugar, add the nuts, raisins and chocolate. Starting with the side closest to you, roll the dough into a long tight roll. Make sure all sides are sealed well (you can use wet fingers) Repeat for the other two rolls.

Take a baking sheet and place on a baking tray. Take your 3 rolls, seal them at the top and carefully start plaiting. Again, seal ends well. Cover with a towel and rest for one hour.

Preheat your oven at 180°C. 

In a small bowl, mix one tablespoon of almond or rice milk with a little oil.

Just before you place your brioche in the over, brush the top with the mixture which will act as a glaze.

Bake for about 25 to 30 minutes until golden brown. 

Carefully, transfer from tray to a baking grid to avoid the bottom from going too brown and let cool.

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.

Chai-spiced Granola

I absolutely love granola. I usually have it with a mashed banana, a dollop of nut butter and some fresh fruit. You could also have it with some coconut yogurt. It is full of healthy unsaturated fats, protein, fibre and iron. Perfect to give you the energy you need in the morning.
This recipe is SO easy to make, you will never have to buy your granola again.
You can find my original gluten-free granola recipe here but today I want to share a seasonal recipe made with Chai spices. It is Autumn after all! (and my birthday tomorrow :-)) I will even tell you how to make your own Chai spices so let's get started.

To make your own chai spices: (you can double or triple the doses and keep in a glass jar for later)

1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cardamom
1 teaspoon nutmeg
I teaspoon anise

INGREDIENTS (for a tall glass jar)

1 cup organic rolled oats
1 cup millet flakes
1/2 cup dried mulberries
4 dried apricots (diced)
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1/2 cup organic whole almonds
1/2 organic hazelnuts
2 tablespoons melted coconut oil
2 tablespoons hazelnut oil
2 tablespoons maple syrup
1 heaped tablespoons nut butter of choice (I used cashew butter)
2 tablespoons unsweetened dry raisins
2 tablespoons candied oranges (diced in tiny cubes)
2 tablespoons chai spices

METHOD:

Heat up the oven to 180° C. Cover a baking tray with some parchment paper.
In a large bowl, mix everything together except for the raisins and candied oranges.  Mix until everything is well coated in oil and spices. 
Pour onto baking sheet and spread evenly.
Bake for about 15 to 20 minutes. Stir halfway through. 
Take out of the even and let cool.
Once the mixture has cooled down, throw in the raisins and candied oranges.
Fill the jar. Happy breakfast!

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)