Coconut/chocolate date truffles (v)

I did these (vegan) truffles a couple months ago, for my mum’s birthday party as little takeaway gifts. They are easy to make (actually the longest part is to shape equally sized little balls) and are a great snack for in-between and a perfect match with your coffee. Keep them in the refrigerator if you don’t eat them right away. ūüėČ

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Ingredients (for 20-25 truffles)

  • 1 tbsp cocoa powder (unsweetened)
  • 10 dates
  • 2 tbsp almond puree
  • Grated coconut
  • 1 tbsp coconut oil
  • Pinch of salt

Preparation

  1. Soak the dates in warm water for about 30 min.
  2. If you dont have readily made almond puree, you can make it yourself- just blend a handful of almonds (preferably soak them beforehand as well) and set aside. No need to add sugar or oil.
  3. Mix all the ingredients together with a blender, except for the grated coconut.
  4. Once the dough is homogeneous, shape it into little truffles.
  5. Roll the truffles either in the grated coconut or in cocoa powder (or both!).
  6. Place in the refrigerator to set.

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Crunchy almond-cashew granola

The breakfast obsession hasn’t stopped. This time I tried myself out at home-made granola. It is super easy and fast to do- and just for the smell¬†of when your granola is baking, you will want to make it again! It’s a perfect match with yoghurt, milk, fresh fruit or as a topping on your¬†smoothie bowl.

granola-maison

Ingredients

2 cups of rolled oats

1 cup of chopped cashew nuts and almonds

1/2 cup of sunflower and pumpkin seeds

1/4 cup of shredded coconut

2 tbsp of coconut oil

1 tbsp of coconut flower syrup

1 tbsp of honey

Preparation

  1. Pre-heat your oven at 180¬įC.
  2. In a big bowl, mix all the dry ingredients together.
  3. Add the oil and honey+syrup and toss until the oats, nuts and seeds are evenly coated.
  4. Place a baking sheet on an oven tray and evenly distribute the granola on it (it should be a thin layer).
  5. Bake for 10-15 minutes. You might want to take it out at half time to stir it a bit.
  6. Let it cool before putting it into a sealed jar.
  7. Enjoy with milk, (home-made) yoghurt, or just plain ūüôā

Smoothie breakfast bowl

Be forewarned: these smoothie bowls are addictive…

Smoothies have been trendy for quite some time. To turn them into a proper breakfast meal, the newest trend has been to serve smoothies in bowls topped with your favourite super food: chia seeds, almonds, goji berries, sunflower seeds, (home-made) granola, etc. I was a bit sceptical at the beginning, sticking to my all time favourite oats-fresh fruit- rice milk breakfast, but I have finally tried it and have to say that it is really, really tasty and a perfect way to start the day!

The basis for the smoothie are bananas, combined to any other fresh and seasonal fruit (strawberry, pineapple, peach, etc.)¬†or vegetable (yes yes, e.g. spinach or cucumber) ¬†of your choice. Add a little milk, yoghurt or water depending on the consistency that you prefer. You can really be super creative and invent a new smoothie bowl every day… the fruit/topping combinations are endless!

Breakfast smoothie bowl

Here is¬†my suggestion for a ‘tropical’ smoothie bowl.

Ingredients (for one serving/bowl)

Smoothie

  • 2 baby bananas, a tropical variety¬†(keep some pieces aside for topping)
  • 4-5 chunks of pineapple
  • 1/2 mango
  • 1/2 lime
  • Rice milk (or almond milk, yohurt, water… or just no liquid at all)

N.B.: If you use very ripe fruits, no need for any sweetener. Otherwise add a little bit of honey or agave syrup.

Topping

  • Shredded coconut
  • Ground flax seeds
  • Slices of fresh banana

Preparation
1. Put all the smoothie ingredients in a blender and mix until fully blended and creamy.
2. Garnish with the topping of your choice.
3. Enjoy your bowl with some hot tea ūüôā

 

Tumeric yellow lentil curry

I love lentils.

Lentils are a great source of proteins and fiber (perfect for vegetarians or flexitarians like me to compensate a low or meat-free diet) and can be prepared in a million of ways. My favourite way of cooking lentils though is in the traditional Indian way- a curry with a lot of spices and herbs! I especially add a lot of tumeric Рit enhances the color and flavor of the lentils (in addition to the fact that tumeric has incredible health properties- look it up!).

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Ingredients (3-4 persons)

  • 1 cup of yellow lentils
  • 3 potatoes
  • 1 eggplant
  • 2 carrots
  • 2 tomatoes
  • 1 red onion
  • 1 garlic glove
  • 2 tbsp of curry powder
  • 1 tbsp of tumeric powder (even better if you have fresh tumeric)
  • Sunflower or sesame oil
  • Salt
  • Pepper

Preparation

  1. In a saucepan or wok, heat up 2 tbsp of oil and gently roast the onion and garlic.
  2. Add the curry and tumeric powder.
  3. Wash the lentils and add them in the saucepan, with enough water.
  4. Reduce the heat and let it simmer for 5 minutes.
  5. In the meantime, chop the vegetables in bite-sized pieces. Add the potatoes and carrots first. Let it cook for another 10 minutes (make sure that there’s enough water; add if necessary). Then add the eggplant and the tomatoes.
  6. Reduce to very low heat and let it simmer for 10 more minutes. Taste it (you might want to add some more curry and/or tumeric powder).
  7. Add a pinch of salt and pepper.
  8. Serve hot with some greens (cilantro leaves, baby spinach leaves, etc.).

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Rose apple-cucumber-lime salad

Have you ever seen or eaten a rose apple?

This fruit grows on a tree and is mostly found in Southeast Asia as well as in other tropical (or near-tropical) climates. Here in Thailand, it is called chom-phu and tastes like an apple and a pear, with the sweetness of a red grape (at least to me).

IngreŐĀdients salade roseapple

It is usually just eaten by itself, but here’s a nice and refreshing salad¬†recipe where the sweetness of the rose apple is balanced with a lime-cilantro dressing. Of course, you can replace the rose apple with any other fruit (apple, pear, peach, etc.).

Salade roseapple

Ingredients (1-2 persons)

  • 1 green lettuce
  • 1 medium-sized cucumber
  • 2 rose apples
  • 1 red onion

For the salad dressing:

  • 2 tbsp of sesame oil
  • 1 tbsp of (rice) vinegar
  • 1 lime
  • Cilantro (keep aside some leaves for decoration)
  • Black sesame seeds
  • Dried black currants (to sprinkle on top of the salad)
  • Pumpkin seeds (to sprinkle on top of the salad)
  • Salt
  • Black pepper

Preparation

  1. Wash all the vegetables thoroughly and chop in bite-sized cubes/pieces.
  2. Roast the pumpkin seeds in a pan without any fat.
  3. Chop the cilantro, extract the juice of the lime and put all other ingredients of the dressing in a small bowl. Stir well.
  4. Put the lettuce, cucumber and rose apple in a salad bowl, pour the dressing over it and sprinkle with the roasted pumpkin seeds, black currants and some cilantro leaves.
  5. Enjoy!

 

 

Veggie Soba noodles with black sesame

Japanese-thai fusion

Soba noodles are originally from Japan and can be eaten hot in a soup or cold with a dipping sauce. Their main characteristic is that they are gluten-free since they are made 100% from buckwheat, a crop rich in protein, B vitamins and several dietary minerals (like magnesium or phosphorus). But besides its nutritious values, it is a very tasty alternative to wheat or rice, not at last because of the versatile forms it can take (flour, noodles, grains, etc.).

For this recipe, I accompanied the slightly chilled soba noodles with some classic (Thai) vegetables, stir-fried in Teriyaki sauce and seasoned with black sesame oil and seeds.

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Ingredients (2 persons)

  • 150g soba noodles
  • 1-2 carrots
  • 6 baby corns
  • Spinach leaves
  • 1 red onion
  • 1 garlic glove
  • 2 tbsp Teriyaki sauce
  • Pepper
  • Black sesame seeds
  • Sesame oil

Preparation

  1. In a large sauce pan or wok, bring some oil (for example rice or sunflower oil) to heat and gently roast the onion and garlic.
  2. Add the thinly chopped carrots as well as some water.
  3. In a separate pot, cook the spinach leaves for 2-3 min and drain them well.
  4. Diagonally slice the baby corn and add to the wok together with the spinach leaves. Stir several times and reduce the heat.
  5. Add the Terikyaki sauce and stir again. Let it slowly simmer under a lit.
  6. Follow the instructions to cook your soba noodles (usually 7min cooking time), drain and rinse the noodles with cold water.
  7. Serve the chilled noodles on a plate next to the hot, stir-fried vegetables.
  8. Drizzle with some sesame oil and black sesame seeds.

 

Enjoy!

Lemongrass vermicelli soup

This recipe is my interpretation of the various clear broth soups that can be found in Thailand. I just¬†combined¬†some of the most popular¬†Thai flavors– ginger, lemongrass, cilantro and¬†soy sauce- for a refreshing and tasty¬†soup. Try it, even if you don’t have all the ingredients- it’s all about your creativity ūüôā

Soup lemongrass ginger

Ingredients (for two portions)

  • 2 medium sized carrots
  • 2 handful of soy sprouts
  • 1 stock of lemongrass
  • 1 little piece of ginger (add more if you like it!)
  • 1 glove of garlic
  • 1 onion
  • Cilantro
  • Rice vermicelli
  • Soy sauce

Bring 1 liter of water to boil. In the meantime, finely chop all the vegetables and herbs. Heat 2 tablespoons of oil (rice oil or whatever oil you have) and stir in the onion and garlic first. Add the ginger, lemongrass and carrots. Stir fry a bit before adding the boiled water. Let it simmer over medium heat for half an hour at least. Before serving, add the vermicelli, soy sauce and soy sprouts and let it cook for another 2-3 minutes. Pour into bowls and decorate with finely chopped cilantro.