Recipe : Donburi, the delicious japanese bowl !
Mar14

Recipe : Donburi, the delicious japanese bowl !

Version française Rice and raw salmon… who said cooking was difficult ? Almost two years now that I’m back from my awesome culinary round the world trip that ended with the discovery of the amazing Japan… Believe me, I jumped from one adventure to another after that but my memories are just exactly the same, very true to my experience 2 years ago. And from time to time, I dream about sushis, Gyoza or japanase style...

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Recipe : Codfish, leek, mashed potatoes and its 5 seeds crumble
Feb05

Recipe : Codfish, leek, mashed potatoes and its 5 seeds crumble

Version française Quick and easy… just so you know ! Like my recipe from last week (sugar free granola) I decided to work on the healthy side of cooking for this “friday sustainable recipe day”. And because to keep a healthy diet it’s always better to keep a good balance and eat a bit of everything, this week’s recipe is using cod and is therefore not vegetarian nor vegan. I bought my products in my...

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Recipe : Quinoa, butternut and raspberry vinegar winter salad
Jan22

Recipe : Quinoa, butternut and raspberry vinegar winter salad

Version française Because, when on the go, even in winter, having a homemade salad is definitely easier and healthier ! Quinoa and cashew nuts are definitely not produced locally but as long as it’s bought unpackaged, it fits our “friday sustainable recipe day”… Phew ! It’s best to prepare this recipe the day before so that the ingredients needing a cooking process won’t melt the goat cheese. And...

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Recipe : Winter vegetables poêlée
Jan04

Recipe : Winter vegetables poêlée

Version française Some roots vegetables to warm your taste buds up As a side dish or just like this, this root vegetables poêlée will help you rediscover the charm of our winter vegetables and their delicious slightly sweet taste… It’s all about the right way to cook them, still a little bit crispy but not raw ! Ingredients (for 2 persons) : 1 leek 2 carrots (170 g) 2 potatoes (200 g) 1/2 parsnip (100 g) 2 ou 3 jerusalem...

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Recipe : Beetroot, parsnip, carrot and taragon soup
Dec05

Recipe : Beetroot, parsnip, carrot and taragon soup

Version française The perfect halloween soup I’m definitely far behind with my recipes since I thought this soup would be a perfect match for halloween. And the season is almost over for the beets which makes it even more not a good sustainable match for early december but I still love beetroot and the fact that this little gem is full of minerals and vitamins A & C and I’m a huge soup fan so let’s say I’m...

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Recipe : colorful and seasonal veggies poêlée
Nov30

Recipe : colorful and seasonal veggies poêlée

Version française For using your veggies leftovers or simply for the pleasure of enjoying a super colorful poêlée Ingredients (for 2 persons) : 8 green cabbage leaves 6 Brussels sprouts 10 fingerling potatoes 1 leek 1 beetroot 1/2 garlic clove Coarse salt Olive or groundnut oil 1 sprig of thym Preparation : Cook fingerling potatoes in a sautée pan with oil, thym and coarse salt, medium to low heat, cover. Meanwhile : Bring 2 pans full...

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Recipe : Beef tartare with rocket, parmesan cheese and dried tomatoes
Sep20

Recipe : Beef tartare with rocket, parmesan cheese and dried tomatoes

Version française Because sustainable also means “a bit of everything” ! If you’re healthy and not allergic to anything, you probably already know that the two principles of a sustainable and well balanced diet is “diversity” and “moderation”.  It is recommended to limit your meat consumption but not recommended to end it at all. A good alternative would definitely be to eat meat once or twice...

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Recipe : Fried noodles, thai style
Sep07

Recipe : Fried noodles, thai style

Version française Complete and easy to make, this meal will make you travel In the “friday, sustainable recipe day” set this recipe won’t be the one with the best carbon footprint since it requires products from asia for which my knowledge of the production branch is very low ==> “oyster sauce” and “soy sauce”. But I still decided to buy those two products at my favorite japanese food shop...

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Recipe : summer soup with beetroot, gazpacho style
Aug03

Recipe : summer soup with beetroot, gazpacho style

Version française Fresh, sweet, pink, seasonnal and just delicious, this is the cold beetroot soup ! The high season of the red beetroot is from July to october but because it’s easy to grow early ones and relatively easy to preserve, it’s definitely possible to benefit from its nutrients much longer (store in a fresh dark room). Beetroots are full of vitamins and minerals. They are recommended for people suffering from...

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Recipe : Savoury tart with swiss chard and wild spinach
Jul14

Recipe : Savoury tart with swiss chard and wild spinach

Version française For a meal full of iron and vitamins !   Ingredients : 1 big handful swiss chards cut into pieces 1 big handful wild spinach 1 handful green olives 2 eggs 25 cl milk 15 cl cream 1 pinch nutmeg Olive oil For dough : 150 g floor 75 g butter 1 pinch salt 40 ml water Aren’t they beautiful my colorful Swiss chards and my wild spinach?!? 🍃😍 . . . #homemade #homemadefood #permaculture #urbanfarming #swisschard...

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