- Full of colour farro salad

On my precedent post, I was talking about the fact that I don’t eat enough cereals and grains, and a few days later, I was in this French kind San Francisco restaurant, I tried farro. I won’t give you the name of that restaurant as I don’t remember it, simply because the overall experience was not great.

My farro vegetarian dish was soggy, heavy and tasteless.

The exact opposite of the al dente and sexy Italian cuisine.

I am talking about Italian cuisine as farro is widely used in Italy. 

The farro is trendy but not a new trend, the kind of trend that lasts for 10 000 years. First domesticated in the fertile crescent (that crescent-shaped part of land who saw some of the earliest human civilizations which is also a very moist and fertile land comparitively to the arid climate of the rest of Western Asia). 
Very popular in Egypt before spreading to Italy and the whole world, farro is a great source of magnesium and vitamin A,B, C and E and contains more fiber than rice or quinoa. 

Soups, mains and even desserts (maybe soon a farro cake recipe will come on this blog, who knows?)

For now I made this salad with A LOT  of vegetables and a few blackberries. With this salad I didn’t have my 5 a day but my 10 a day at least :)

Just boil 1 cup of farro with 2 cups of water with salt for around 25min till the grains are still a bit crunchy. Add a bit of water if necessary while cooking. 

The usual farro salad in Italy is with mozzerella, tomato and basil. 

In this one, I put yellow zucchini, yellow French beans, purple potatoes, sweet potatoes, plantain, red cabbage, raddishes, yellow beetroot, a few quarters of grapefruit, garlic, ginger, blackberries, celery root and clover sprouts. 

It’s the best way to start Spring ;)

 

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- Raw and vegan mini cheesecakes on the way to Los Angeles

I am on my way to Los Angeles, at least in my head, I am leaving tomorrow… To be in the LA mood and share a bit of that with you, I  made this cute and delicious vegan cheesecake.  LA, where everybody is beautiful, beach hair down and perfect skin, eating seaweed and grains while drinking a camel milk latte, my cheesecakes had to be perfect too. No sugar, no dairy, it’s also raw and purple to match with my nail vernish special LA. 

Vegan and raw mini cheesecakes for around 10 little muffin moulds


Ingrédients
: Crust

  • 1 cup (200 g) pitted dates
  • 1 cup (120 g) walnuts

 
Filling

  • 1 1/2 cups (180 g) raw cashews, soaked
  • 1 lemon, juiced 
  • 1/3 cup (80 g) coconut oil, melted
  • 1/2 cup + 2 Tbsp (150 ml) full fat coconut milk 
  • 1/2 cup (120 ml)  maple syrup 
  • 1/4 cup (37 g) blueberries (fresh or frozen)

 
Method : Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside. Blend the walnuts till it’s powdery and add them to the dates.  The dough should be sticky.. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more walnuts.  Grease the moulds with coconut oil, Scoop the dough and pack it down with your fingers or the bottom of a glass. Set them in freezer. Meanwhile, add all filling ingredients to a blender and mix until very smooth.  Divide filling evenly among the muffin moulds. Tap to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours. You can either take them out the freezer 10min before eating or eating them straight out, frozen.

Bon appétit !

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- Lemon jam with poppy seeds

I am doing pretty good with my daily routine. For those who follow me, you probably heard (read) about the experiments i’m doing on me, for you. 

I still do my weekly, once a day homemade facemask (this week is tomato paste week) oil pulling,  lemon toner…. I still pack my plate with healthy, super food everyday, drink red wine (good for my heart), sleep without pillow (good for my back)…..

The only thing I don’t really do is to eat grains and cereals.
Breakfast is very important for me, a great part of the day. I love the smell of coffee, the smell of bread toasted and the butter that melts on the hot bread…. My friend who is originally from Africa always says that I probably was African in my previous life as what i love for breakfast is instant coffee with a bit of milk, bread toasted with butter that i dip in my coffee. That’s all, that’s my favourite breakfast, which is the kind of breakfast they apparently have in Togo. The simpliest is very often the best. 

That’s why I don’t really get the chance to add cereals to my daily routine so i try to get a bowl of oat meal when i want to snack.. 

One thing i also love on my toasted bread is jam, I always have, always make jam. 
This morning…. no more. Bad vibe to start the day. So I decided to make this quick and so good lemon jam while I was getting ready.

 

 

Lemon jam, for 1 small jar

Ingredients

  • 4 lemons
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 4 cups water


Method
:

Grate the zest of three of the lemons into a small pot. Slice the fourth lemon into thin rings and add them to the pot.

Add 1 cup of water to the pot and bring to the boil. Turn down the heat and simmer for 10 minutes. Strain the water off the lemons and zest. Add the lemons and zest back to the pot and cover with another fresh cup of water. Simmer for 10 minutes and strain again. By doing that, you remove the bitterness of the lemons.  

Put the lemons and zest back into the pot once again. Add sugar, lemon juice, and 2 cups of water. Bring to a boil then turn down the heat to medium/low. Simmer until the mixture starts to thicken, about 30-45 minutes. Pour the jam into a jar and put it in the fridge to cool or not, you can just have it warm on your warm bread and butter. No need to sterelize the jar, I just wash it as my jams never last for too long in the fridge. To add a bit of colour, you can mix a tsp a poppy seeds last minute. 

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