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

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!

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.

Just breathe.

Today will just be a simple post about how i'm feeling, right now, at this very moment.
If you've followed me for a while, you know that I am currently studying holistic health. Being medication free has helped me a great deal since last year's traditional treatment. Combined with a clean diet and natural supplements, it has made a difference.

There are days however when the pain does not want to go away no matter what. On those days, it would be key to love my body and mind and not be hard on myself. That would be ideal.... but reality is different.

I wish I could trade bodies and get a new one, a healthy one. I imagine dragging myself to a shop, talking briefly to a salesman, looking at various models, asking more questions about that disease-free one up there on the shelf, jumping into it to try it on and coming out of the changing rooms all brand new with ZERO pain, feeling amazing and ready to take on my new life!
(No, no, I am NOT on any medication nor am I delirious, don't worry!)
Of course it is not realistic but a girl can dream right? :-)  It could perhaps be the plot for a new movie? No? K then.

I'll go back to my studies with my dearest friend the heating pad. I just wanted to share with you that you should rest when your body wants to and not be mad about it. You will find out that in no time, once well rested, you'll be able to be out and about again and there will be light after that grey cloud passes.... so take it easy, breathe deeply and accept the situation. I know I'm trying to.

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.