Posted on July 13, 2016
Let me introduce Dr Watsnail, my new kitchen aide, one of the most curious snails I have ever met.
Posted on June 15, 2016
Yesterday morning, I prepared a smoothie for my children & I and kept a full glass to make today’s pudding. A nice and fruity way to save some cash on family’s breakfasts thanks to chia seeds.
Chia seeds are real game changers. Full of nutrients, proteins and fibers, they share their fair amount of Omega-3 fatty acids with us in every meal. It is a mucilaginous seed once plunged into water, juice or plant-based milk. Thanks to that, you can make chia pudding with almost every juice.
This one was made with yesterday’s smoothie which contained:
I blended all the ingredients and saved some in a jar for today. All I added was a handful of chia seeds. I covered it and put it in the fridge. It created a gel most people call a chia pudding. I served a few spoons of it and some home-made granola.
Hope you’ll enjoy your breakfast too!
Have a nice day!
Posted on June 6, 2016
Carrot porridge with cumin and vanilla.
If you want to try it at home, you will need:
Peel and wash the carrots and the tumeric before cutting them into slices.
Fry them in a saucepan with 1 tsp of olive oil.
Pour a little bit of water in the pan and let it boil.
Meanwhile, put the rolled oats in an other pan with a pinch of salt and some grated vanilla.
Pour almond milk all over and make it boil.
Let it cook for a few minutes.
Stir while the porridge thickens so it won’t stick to the bottom of the pan.
Add some cumin in the other pan.
Whizz the carrots.
Serve purée and porridge in the same bowl.
Stir a little but let some separate layers of porridge and purée appear.