Recipe : Beetroot, rocket, seeds and goat cheese salad
Version française As always a mix of colors in my plate… for a colorful summer ! A delicious mix of my colleagues’ garden redcurrant (the best), seeds in bulk, organic vegetables from l’archenterre #FlageyMarket (Yum!) and my aromtic herbs growing on my little balcony that I cherish everyday… yes cherish (wink) ! Ingredients (for 2 persons) : 2 middle size beetroot 1 fresh goat cheese 1 handful redcurrant...
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...
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...
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...
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...
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...
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...
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...
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...
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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