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Spicy Roasted Chickpeas with Guérande Sea Salt




SPICY_CHICKPEAS_4

Guérande salt
or Fleur de Sel is the most loved sea salt in France. It comes from the salt marshes of Guérande, a medieval town located in Brittany.

Guérande salt is unrefined, harvested by hand and uses a slow method of crystallisation which results in a high mineral content plus countless micro-organisms emanating from the sea and has a low sodium content.

To sum it up, Sel de Guérande is totally natural – unrefined, unwashed and contains no additives.

This is a simple and quick recipe to introduce anyone to this amazing salt. It will only take a few minutes to prepare and is a great snack. Combine with the humble chickpeas (or garbanzo beans) which are gluten free and therefore free of all the naughty toxins, so whats not to like!!! But hang on there is more… it’s vegan, high-protein and super healthy…. so you will end up with a naturally delicious, low fat snack full of good nutrition, from the earth as well as the sea and perfect for those mid afternoon cravings 🙂

SPICY_CHICKPEAS

This will make 2-3 servings – What you will need:

2 cup chickpeas / garbanzo beans in a glass jar or dried soaked over night
1 tbsp Sel de Guérande
A drizzle of Olive oil
Spice Mix:
¼ tsp of ground garlic
¼ tsp of ground cumin
¼ tsp of cayenne pepper
½ tsp of black pepper
½ tsp of paprika
½ tsp of rosemary

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Step 1:

Preheat oven to 200°C.

Step 2:

You will need to drain the chickpeas and wash thoroughly. Lay your chickpeas on a tray covered with kitchen roll and roll the beans gently with the palm of your hands. This should get rid of the skin which is very hard to digest 🙂

Step 2:

Line a tray with kitchen roll. Spread the chickpeas over it on one layer and gently absorb the excess water with more kitchen roll. You want your beans to be as dry as possible to make sure you get a nice crispy finish.

Step 3:
In a bowl combine all the mixed spice ingredients and pour over the beans.

SPICY_CHICKPEAS_3Step 4:

If you are like me and avoid doing the dishes as much as possible, line a baking tray with grease proof paper and place the chickpeas on it in a single layer. Drizzle with olive oil.
Give it a little shake to make sure that it is all covered with oil

Step 5:
Bake for 30-40 minutes until golden brown and crunchy; tossing gently as not to break the beans every 10 minutes. Use a timer!!! Trust me those babies can easily burn 🙂

Step 6:

Let the chickpeas completely cool down before eating or storing in an air tight jar.

And voilà… Bon appetit ♥♥♥

SPICY_CHICKPEAS_2

FLOWERS ON OUR PLATE

FLOWERS ON OUR PLATES!

Yippee it’s nearly summer… let’s celebrate by bringing beautiful delicate petal to cheer up our plates. For so long we have been eating herbs but only few of us have been brave enough to add flowers to our dishes. Perhaps if one knew which flowers to eat then they would take the leap.

FLOWER ON OUR PLATETo begin with, unless stated NEVER use flowers that has not been grown organically for  consumption; they will be full of pesticide and a definite no no! Having a garden is great but not indispensable, a windowsill or hanging pots are ample space to grow an organic source of deliciousness.

FLOWER_ON_OUR_PLATES

There is more than 250 species of flowers which are comestible… but I have chosen my favourites to keep things simple.

Let’s start with pansies. I must admit the flavours is subtle with a delicate hazelnut note, but the colourfulness and areas of varieties makes it my first choice. It can be simply added as decoration to a cake, thrown in salad to give it that little “power flower” or added to Fromage Frais to lift your spring/summer cheese plater.

Pimp that cake!

I would have love to show you the all cake but this is the only morsel I have managed to save and took a very quick snap…

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This will make 6-8 servings – What you will need:

  • 1 Victoria sponge cake  I have bought mine form our local farm – Sandy Lane
  • A handful of blackberries picked form your nearest edge 🙂
  • Few yellow and purple pansies
  • Fresh Mint
  • Fresh creme
  • Brown sugar
  • Vanilla paste

Step 1

Mix the cream, vanilla paste and brown sugar together and beat until you get a whip cream consistency.

Step 2

With a pipping bag decorate your cake starting with the outside.

Step 3

Wash the flowers and blackberries and dry by laying on a piece of kitchen rolls, be gentle with those you don’t want to crush or damage those beautifully delicate ingredients 🙂

Step 4

Place the blackberries and the top and the flower in the centre and decorate with fresh mint.

 

And voilà… Bon appetit ♥♥♥

FLOWERS ON OUR PLATE

 





 

 

Gluten dairy sugar free pancake

Gluten, Sugar & Dairy Free Pancakes For Mardi Gras

For those who do not know (and this included me until I looked into this today 🙂 ) Shrove Tuesday or Mardi Gras in France and Louisiana, which directly translated means Fat Tuesday, is the first day of lent and the day of gorging before the ritual fasting of the Lenten season. Now I am not much into gorging and even though I was brought up Catholic nowadays I do not subscribe to any religion, I just believe in love and respect… But I still celebrate pancake day 🙂 even though that here in the UK we don’t have a carnival…

Gluten dairy sugar free pancake

As I try to avoid gluten as much as possible  (it upsets my tummy 😦 ) I  wanted to find an alternative and then remembered my Maman using chestnut flour when we were little. I have also used almond milk for the simple reason that I thought the almond and chestnut flavours would marry really well, and you know what… it was delicious. We tried it with avocado for a savoury light lunch and with a squeeze of lemon juice and date syrup for an afternoon snack, a little naughty but Yum!

Gluten dairy sugar free pancake

This will make 10-12 servings – What you will need:

  • 110 g chestnut flour – I used Amisa Organic, I found this in Whole Foods Market and it is really good and pure
  • 50 g of rice flour
  • 90 g of cornstarch – I used Maizena because that’s what Maman used to use 🙂
  • 1 teaspoon of baking powder
  • 1 pinch of  sea salt
  • 2 eggs
  • 400ml almond milk
  • 1 tablespoon rapeseed oil
  • Coconut oil for cooking

For serving :

  • Avocado
  • Lemon juice
  • Cracked black pepper
  • Pinch of sea salt

Gluten dairy sugar free pancake

Step 1

Mix all the dried ingredients in to a large bowl. The larger the better, it will really help you when whisking 🙂

Step 2

Make a well and crack the eggs in it and add the rapeseed oil. Start whisking gently, add the milk gradually increasing the whisking strength.

Step3 

When all the milk is mixed in and you obtain an homogeneous consistency cover with cling film and leave in a cool place to rest for at least an hour.

Gluten dairy sugar free pancake

Step 4

After the resting period melt the coconut oil in a pancake pan and pour into a bowl and set aside.

Step 5 

With a brush, lightly oil your pan with the melted coconut oil and make sure it is nice and hot.

Step 6

Ladle some batter into the pan, tilting the pan to spread the batter around for a thin and even layer and leave to cook undisturbed for about 30 secs.

Step 7

The pancake is ready to flip when it’s stops sticking to the pan and it should have started to get golden brown… Time to FLIP!!!

Step 8 

Choose your weapons… I chose avocado, lemon juice, cracked black pepper and a pinch of sea salt

And voilà… Bon appetit ♥♥♥

Gluten dairy sugar free pancake

 

Pink Himalayan Salt Scrub

Detoxing Grapefruit & Pink Himalayan Salt Exfoliation

I recently saw a documentary stating that taking antioxidant-rich product is not so good after all Argghhhhhhhh!!!!! Stop confusing us! Having said that, the logic really made sense whereby our body is perfect. Yippee!!! And that if you take a large dose of antioxidant and I quote: ” your body will show a sharp spike in blood glucose… the body has a mechanism to deal with such a sudden rise, and extra antioxidants in the blood are removed quickly from the blood. This is an example of a process called homeostasis, where the body works to return its antioxidant levels to the ideal.” view source


Pink Himalayan Salt Scrub
This got me thinking and I have now decided to add a new addition to my blog which I thought I’d call: Art De Vivre, a place to share tips on wellbeing, beauty and where I will attempt to inspire feeling good, inside & out. So let’s begin by using those antioxidants on the outside 🙂 My passion for herbs and spices will still be fulfilled, and I can have a little play with making my own beauty potions! Don’t get me wrong I will still love my Nuxe, Clarins, REN, Caudalie etc… but once in the while I will transform my home into a fragrant haven.

So where to start? It’s freezing cold and our skins are seriously suffering as result of intensive central heating, lack of light and very little time spent outdoors = Not much oxygen and a lack of vitamin D.

I have created a gentle scrub treatment for your body that  is made with the perfect blend of pure Pink Himalayan Seat Salt ( Yes I know you probably think I am going Sea Salt mad since my last post talked about Guérande Sea Salt 🙂 ), healing Epsom Salts (more Salt), soothing and restorative almond oil and  fresh grapefruit essential oil that restores and stimulates while delivering antibacterial as well as detoxing properties to your body.

Grapefruit Essential Oil has so many health benefits such as: diuretic, disinfectant, stimulant, antidepressant, antiseptic, lymphatic and tonic substance. To find out more about the wonders and health benefits of grapefruit essential oil please click here

Detoxing Grapefruit & Pink Himalayan Salt Scrub

What you will need:

  • ½ Cup of Pink Himalayan sea salt
  • ½ Cup of Epsom Sea Salt
  • ¼ cup of Almond Oil
  • 5-10 drops Grapefruit essential oil
  • I have added fresh rose petal and olive leaf for an extra je ne sais quoi!
Mix all ingredients in clean dry bowl and store in an air tight glass jar.
 Pink Himalayan Salt Scrub
This can be used as a gentle scrub or in a warm bath but for maximum result follow these steps for the ultimate exfoliation. Please make sure that you do not scrub when suffering sunburn or if you have any open wounds
Step 1:
Before stepping into the shower, brush your skin with a dry soft brush starting with your feet working your way up your body using a circular motion – This will help remove the loose skin and act as a preparation for your skin as well as stimulate your circulation.

Step 2:

Get into a warm shower and wet your body from head to toe.

Pink Himalayan Salt Scrub

Step 3:

Use a handful of the salt scrub – scrubbing your body in a circular motion starting with the bottom of your feet and working your way up. Be sure to exfoliate gently on sensitive areas 🙂

Step 4:

Rinse your body with warm water, and follow with the coldest water you can stand.

Step 5:

Pat dry your body and use a moisturising oil. ( I will be posting about this soon )

And voilà… Indulge ♥♥♥