This is a non-recipe recipe. I never thought of sharing it with you before. These ground flax seeds are part of the decor, so much so that one forgets that they exist. It would feel like giving you a recipe for cooking rice!
Hello everyone ! So far, we have made kimchi, fermented beets and oat yoghurt. Let us now preserve some lemons. Lacto-fermented or preserved lemons are the same thing. Like all fermentations using lactic bacteria, the process takes some time. Be patient but, I promise, it’s very easy. I have hardly altered the recipes I found on the internet, only to simplify […]
It was a crazy and spontaneous decision. Do you want to go on holidays, he asked? I did. A few hours later, we were on the plane with a small backpack, then in a boat crossing the Bosphorus at sunset, then wandering between the mosques at night, among locals breaking the fast. There were unforgettable moments. Lying […]
I had planned to make an aloo mattar for lunch. An Indian recipe with peas and potatoes. When I opened the fridge, a cauliflower jumped at me as eagerly as Kim Kardashian rushing on Cannes’ red carpet to promote her latest eponymous self-advertising clip on YouTube. Aloo gobi happened. My Indian répertoire is limited to this dahl, today’s recipe and […]
Since I moved to Zurich, my appetite has almost doubled. Doing a PhD seems to have made my brain more needy than ever, not to mention that I exercise way more than I used to in Paris. Plant food sometimes requires time and a bit of planning: Combination of protein sources (grains and legumes), long cooking times, soaking, etc. However, it […]
Summer is a good season for trying your luck at fermenting foods at home. Mild or warm temperatures favour bacterial activity. The bugs’ metabolism is more active and when you’re a beginner, it helps to observe quick results (or failures) and learn from them. After the kimchi and the lactofermented beets, here is a slightly more advanced project […]
Besides that kimchi recipe, I’m having quite some success with fermentation lately, and these lactofermented beets are epic!I explained here how lactofermentation works and what are its benefits on the gut flora. Since I moved to Zürich, I have once again a very vigorous sourdough bubbling on the counter. In Paris, my friend Louise had given me a kombucha SCOBY. It had been a […]
Homemade fermented foods. Have you tried it? It may be a lot of work. I have to feed my sourdough every other day… It is sometimes difficult to simply start, like kombucha, because one needs to get hold of a SCOBY. Sometimes it just takes a long time, like making vinegar from wine scraps. And then there’s kimchi.
These crunchy zucchini spaghetti are just an alibi. The real thing, here, is the vegan Parmesan. Make it right now and gorge on it. Sprinkle it on a salad, on a soup, on mashed vegetables. And sprinkle generously. This dairy-free parmesan will complement a dish of legumes, because sesame proteins are, like those of grains, deficient in an essential […]
I was expecting the fall. I almost defied it, pacing the streets of Paris in a pair of light trousers and a thin sweater. Fall must have spotted me, bare-headed, passing by Notre-Dame. It decided to rain on me, for good measure. Five minutes later, I was home carrying a puddle of water int the bottom of my bag. Pasta seemed most appropriate. Warm, […]