Category Archives: Nutrition

No waste

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After the cranial reflexology session, my practitioner used on my feet the remaining of the oil she prepared for me in the morning.   “Zero gaspillage!” she said. And good for my feet.  

The other day, i made a cashew-mango-agave raw cheescake. It was not met with much enthusiasm by my family. I ate as much as i could. Still a glass was still full.

“Zero gaspillage”/no waste came to rescue. So, a day later, plus one egg, 2 spoons of flour, 180Celsius and in 20 min, these beauties joined the table. This time, they were met with the enthusiasm of a hungry mob ūüôā

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Raw vegan chocolate salami

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Chocolate salami is a childhood dessert. In recent years though its taste is too industrial. Perhaps it’s our spoiled receptors. Perhaps not.

There are many great recipes out there. I looked at quite a few for inspiration.

As i am aspiring to stay devoted to KISS (keep it simple stupid), my chocolate salami-making story goes like this:

a generous splash of Agave syrup,

a melted chocolate bar 70%,

a dozen dates,

a bit of marzipan,

two spoons of raw cacao,

a spoon of almond paste,

a handful of beautifully roasted almonds.

A bit of Magimix effort and voila!

My vegan pancakes

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I am a certified baker. By my kid. 

I love to improvise. Food ingredients have no escape. I would certify myself as an impro-baker. 


A dear friend of mine, looking at my recent pics, inspired this post. Et Voila, Nadiusa! 

So here are my improvised vegan pancakes:

2 Ts flax with 5-6 Ts water. Leave it  to combine for 10-15 min. It will be the “egg” in this recipe. 

Add 100 ml almond milk and mix well. Add 100 ml apple sauce, 2 Ts oil of choice, 1 Ts agave syrup (or a sweetener of your choice).   Mix well. Add 1 -1,5 cup flour you prefer. I usually do a combination between almond, rice, oatmeal. A bit of baking powder and salt.

Add a lot of love.   

A heated pan will do the rest. 

Bon app/enjoy!  

100 days meat free

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To celebrate my first 100 meat free days and reward myself and surprise my dear ones, I got creative with several recipes inspired by lovely people.

First, let me introduce the heart-rice. Inspired by Olivia Steer http://oliviasteer.ro/crema-de-orez-harap-alb/:

1 cup rice

1 cup almond milk

1 cup cashew nut, processed in a blender

30 g cacao butter

1 table spoon vanilla

3 table spoons honey/maple syrup or any other syrup you prefer

heart rice

I cook the rice for 15 years the same way (a Chinese method): 1 cup rice to 1.5 cup boiling water, 3 minutes on high heat, 7 on medium heat and 4 on low heat in a well covered pan. Once it’s ready, keep it covered for another 10 minutes, then add the cashew, cacao butter, vanilla and the syrup/honey. Enjoy!

My cook diary enlists now an Orange poppy seeds almond cake inspired by¬†http://talesofakitchen.com/desserts/orange-poppy-seeds-almond-cake-with-thick-fig-cream/ . I skipped the thick fig ‚Äėcream‚Äô and opted for a tart pan… Happy to have snapped a shot before the remaining three pieces vanished.it needs an overnight stay in your fridge, for a perfect marriage of flavours.poppy cake

And the jewelry of the crown: the vegan chocolate cake inspired by http://www.instructables.com/id/The-BEST-chococlate-cake-ever…that-happens-to-be/,¬† turned into muffins (purely for logistics purposes, i.e. easier to share with colleagues). I have however skipped the Chocolate Glaze (due to margarine) and replaced the 1 cup sugar with 4 teaspoons powdered Stevie and 2 tablespoons agave syrup. If you prefer it sweeter, go for 4 tablespoons agave syrup. I have also enriched the taste with ¬ľ cup almond meal. A colleague who refused sweets before, now literally devoured it!

chocolate cake

A race to slow-down: nutrition revisited

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Browsing through an Edit issue of Net-a-Porter June 2013 http://www.net-a-porter.com/magazine/200/contents, I came across Rosemary Ferguson‚Äôs article sharing ‚Äúher secret to getting swimwear-ready: smart fasting‚ÄĚ. Rosemary is a Former model who turned into a holistic nutritionist running her own business http://www.rosemaryferguson.co.uk/about.html. Her site gives insights into how she turned to nutrition. Her motivation was simple and sufficiently powerful: what she and her family (she has three children) eat for a happy life. There are many worldwide known names who share their attitudes towards nutrition. This post is not about whom to follow on this path. Each body and soul is unique in all possible ways.

I caught myself at thinking how food became an enemy in this race for faster, better, more efficient etc whatever. How progress and the speed of doing everything deprives the human kind of the humanity it needs to flourish and prosper spiritually. I do not need to go far to find an example. Take my own hectic lifestyle before my pregnancy: business trips, fast food lunch eaten in front on my PC, overeating during holidays, overindulging on stimulants, headake pain medication, irregular sleep, no time for sport, yoga or any kind of rebalancing activities, followed by high levels of stress accumulating, irritability and, to no surprise, unhappiness.

My pregnancy changed a lot. Luckily, a smart choice years earlier to switch to homeopathic remedies cleaned my body of chemical toxins accumulated through medication and years of birth-control pill. I was now able to hear and listen to my body. If I craved for peaches, I knew it was an indication of my iron levels. So, I would take a break from whatever important task at work I was doing to go to the local farmers’ market and buy some. During my pregnancy people were non-stop saying how good and enlightened I looked. I knew that changes in my nutrition was an important part of that.

After giving birth, my body refused dairy. Remember the old adagio ‚Äúif you want to have milk, drink milk‚ÄĚ? Aha! I breastfed for 2 years and 9 months effortlessly, with my calcium levels stable. A mother‚Äôs milk comes from fat accumulated during pregnancy and clean water you drink.

Some time ago at a regular check-up I discovered an ‚Äėentity‚Äô in my kidney. The doctor told me it could have been there since my birth and not every doctor pays attention to these. It still put me on an alert. I remembered coming across studies on links between dairy and cancer. These cells feed on dairy proteins (search more on the links, if you wish). And its‚Äô not the dairy’s per se fault, it‚Äôs the additives and preservatives and other chemicals, antibiotics and hormones which come with it, in an era of race for more.

A race is a race. A decision to stop and ponder is personal. I’ve only started the journey and I am happy about it. Our bodies are temples. I cherish my body and it cherishes me back, for years to come, with love.104822052

My first vegan experiences

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I am a on flesh-free diet for sixty days. The approach was rather gradual Рand it works best this way: gave up beef several years ago, having occasionally a piece of chicken. As I have been talking for some time already about a need for a change in the way I approach my nutrition, inspired by my blood tests results and a growing compassion for living beings. A first milestone reached Рsixty days meat-free Рupon successfully surfing numerous and amazingly generous vegan cooking and baking sites, have finally moved from words to deeds.

My first diet change was to replace yogurt with home make almond milk. Followed these simple steps for a great result: http://lovelymorning.com/index.php/2012/01/how-to-make-homemade-almond-milk/. Thank you, lovelymorning.com! I pour almond milk into my cereals, soy flakes and flax-seeds combined with  fresh or frozen fruits. And enjoy every bit of it, up to the last drop, every morning now!photo (2)

My first successful attempt were these oatmeal cookies, inspired by http://www.cookiemadness.net/2008/06/chewy-vegan-oatmeal-raisin-cookies/. My small imprint were to add walnuts on one occasion and almonds on another occasion for a variety of taste and flavour. I use the almond meat from the above almond milk recipe. Goes well with raisins, pineapple, cranberries and any other dry fruit.  I also reduced by half the sugar from the original recipe. They are delicious, especially with a mint tea from my kitchen garden. Thank you, cookiemadness.net !

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Cant’ really tell the difference, visually, between vegan oatmeal cookies and oatmeal cookies, which my child loves, fully inspired by www. joyofbaking.com¬†http://www.joyofbaking.com/OatmealCookies.html¬†photo (7)

And my other vegan achievement was to adapt this Easter Swirl Lamb cake recipe http://kblog.lunchboxbunch.com/2010/03/easter-swirl-lamb-cake-veganized-family.html¬†, to a Easter Vegan Bunny, to my family’s delight. Thank you, Kathy!936802_10151388848064071_323800802_n

One item I can not give up is chocolate. I am a certified chocolate ‚Äďaddict with no chance of cure. So I thought, until these: http://veggienook.com/2012/03/16/homemade-raw-vegan-chocolate-in-only-3-or-4-ingredients/ . I adjusted it a bit to: 1/4 cup coconut oil, melted; 2/3 cup cacao powder;¬† 3 instead of 4 tbsp agave nectar/maple syrup for my animal farm molds. So I can enjoy now remorse-free chocolate pork, beef and chicken :).¬† They are¬†heavenly¬†and a long lasting taste for a¬†brightened¬†mood whatever the weather outside and inside. A bit too bitter for loved ones, which works well for me, for obvious reasons :). Thank you, veggienook.com!

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These successful attempts were  such a confidence boost! I’ll certainly persevere with more good for body, good for soul, good for planet food.

Enjoy and please share your first vegan experiences

What Einstein Told His Cook: Kitchen Science Explained

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3144-nOr4ML._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_Do you care about chemistry in your food? Are you passionate about what you eat? Are you curious about how to get best results with a knife pointing at your mussels? Or  is it really ham all that is sold as ham? Or why fish is cooked quicker than meat? What is really caviar and how it gets preserved? Or how does really caffein act? What to expect of your water filter? How to demystify food labeling? and many other questions get scientifically sound answers in this book. The author is the University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist, Robert L. Wolke.

Its a light week-end reading, plus the bonus brought be a number of recipes of delicious food, from his wife, Marlene Parrish, to bring the flavor into your kitchen and pave the way to a conscious nutrition.