Smoothie détoxifiant. Give your digestion a little TLC with this Green Smoothie with Kiwi and celery juice! Superfood ingredients that improves digestion to help naturally detoxify the body. A green smoothie recipe full of anti-inflammatory & nutrient rich ingredients! Simply delicious and refreshing! If last year was the year of morning juices and smoothie bowls, then I’d like to propose that this year be the year we combine the two!! KIWI fruit and CELERY Juice – the ultimate digestive health duo! If you don’t know by now, I’m married to a Kiwi. You see, the Kiwifruit in New Zealand is so soft you basically can cut it sideways and use a spoon to scoop out the middle, kinda like you would an avocado. But… here’s the Super part! Kiwi fruit can also help your digestion, especially if you suffer from IBS. Now about that other super GREEN ingredient. CELERY Juice Health perks! We can’t leave out the other SUPER ingredients that help make this green smoothie.
Other GREEN SMOOTHIE Superfoods to add: Print Pin Recipe. Nouilles aux légumes et au curry (Singapour) Singapore Noodles are one of our go-to’s when we get a craving for Chinese takeout. With plenty of curry powder and thin rice noodles, it’s a family favorite. In fact, Singapore Noodles is one of the dishes we use to gauge how good a Chinese takeout joint is!
A Vegetarian Version of a Family Favorite But one of the best things about this vegetarian Singapore noodles recipe is that it can be easily made for your vegetarian and vegan friends and family by omitting the standard trio of Chinese roast pork, shrimp and eggs you’ll find in the classic Singapore Noodles, or Singapore Mei Fun. And It Happens to be Gluten-Free! What’s more, for those of you who don’t already know it, mei fun (sometimes spelled mai fun) noodles are a thin rice noodle that can be found totally gluten-free!
And since this recipe doesn’t call for any soy sauce, the entire recipe can easily be made gluten-free as well. Vegetarian Singapore Noodles: Recipe Instructions Prepare the vegetables and set them aside. By: Bill. Mijoté de daikon. I know everyone’s busy running around raving about pumpkins, acorn squash, and butternuts (guilty as charged), but what about little old turnips?! Well. Chinese turnips are ALSO in season right now, and tis the season to eat lots of them. Did you know that the turnip is a cruciferous vegetable, and not just another root vegetable? Yep, it’s healthy and definitely shouldn’t be relegated as a starchy filler. An old saying in China claims that eating turnips now (when they’re in season) is actually more beneficial than ginseng! Given that the stars are aligned on turnips, today I want to shine a spotlight on this under-appreciated vegetable. So what does that entail, exactly? That being said, this is a good time to mention that we have many other Chinese turnip dishes that you can try: Chinese Turnip Cake (Lo Bak Go); Braised Beef with Chinese Turnips; Chinese Turnip Pancakes, Simple Oxtail Soup, and Dim Sum Tripe Stew.
How to Pick a Good Turnip Recipe Instructions by: Judy Course:Vegetable. Blaff de poulet. Le blaff est un plat Antillo-Guyanais, qui s’apparente à un court bouillon bien relevé dans lequel sont cuits du poisson, des fruits de mers et de la volaille. Je te présente aujourd’hui le blaff de poulet. Qui très souvent, est consommé en « tchimbé tchô » en Guyane c’est-à-dire pour le petit-déjeuner. Durant la période de carnaval, les cavaliers et touloulous (danseuses déguisées) consomment à l’aube (à leur sortie de soirée), un délicieux blaff.
Tu peux en manger avec des légumes « péyi » cuits à la vapeur ou à l’eau, une bonne mayonnaise maison, du pain et même du couac (semoule de manioc). C’est une recette très simple à préparer et surtout idéale pour celles et ceux qui font attention à leurs lignes. De ma cuisine à la tienne, bon voyage gustatif ! Imprimer la recette Blaff de poulet Ingrédients Marinade 2 citrons verts 2 gousses d’ail 2 pincées de bois d’inde en poudre Acheter2 pincées de clou de girofle en poudre AcheterDu sel 2 piments végétariens Du sel 2 piments végétariens La veille. Croque-chou-fleur. Don’t worry people, I’m going to cauliflower crust rehab in a day or so. They say the first step in solving a problem is to admit that you have a problem.
So, here it goes: “Hello, my name is Mike and I’m a cauliflower crust addict” “Hello Mike” “Over a year ago I’ve first tried cauliflower crust and since then I’ve been making it at least twice a week. It started out with pizza, then it was calzone, hot pockets, breadsticks and stromboli. I can’t seem to stop. I need help!” Seriously though, when I made the cauli crust stromboli (about a month ago), I thought that was the end of my experiments with cauliflower crust. Apparently not. At its base, grilled cheese is one of the most simple things ever. 15 minutes in the oven and voila’. Let them cool and then you’re pretty much ready to make your grilled cheese. Cauliflower Crust Grilled Cheese Print this recipe! Bowl de fromage blanc. Need a change of pace for your morning meal? Try this Savory Cottage Cheese Breakfast Bowl for a protein packed jump start to your day.
Lately, I’ve been put through the ringer coming up with new ideas for soft foods for a very grumpy teething toddler. It turns out that applesauce, savory yogurt, and waffles and ice cream can only be used for so many meals. For some reason, it took me a long time to realize that cottage cheese would be perfect for her (and luckily, she loved it!). Of course, I ended up buying two HUGE containers of it, and now I need to start eating it too, or it’s going to expire. I plan to make lasagna made with cottage cheese with some of it, and the rest of it will be eaten for breakfast. I had some smoked salmon left over from a small smoked salmon platter I made for brunch last weekend and paired it with a few things I had in my fridge to create this Savory Cottage Cheese Breakfast Bowl. Is it good to eat cottage cheese for breakfast? I’ve never done this. Ingredients. Buddha bowl aux pommes de terre rôties.
Confiture de piments végétariens. Alors cette confiture, sort totalement des sentiers battus. Pleine de saveurs, tu pourras l’utiliser dans de nombreux plats et desserts. Il accompagnera à merveille tes tartines de fromage ou de foie gras. Tu pourras t’en servir aussi dans tes desserts. Cette confiture très originale et goûteuse, fera le plaisir des papilles des amateurs de piments. Ce qui est bien, c’est que tu as le goût du piment sans le piquant. Tu verras, essayer cette recette c’est l’adopter. De ma cuisine à la tienne, bon voyage gustatif ! Imprimer la recette Confiture de piments végétariens Ingrédients 200 g de piments végétariens 180 g de sucre de canne2 cuillères à café de vanille liquide Quelques gouttes de jus de citron vert400 ml d’eau Instructions Mixer grossièrement les piments.
Laisser tiédir avant de transvaser la confiture dans un bocal hermétique. Sholeh-Zard (Gâteau de riz perse au safran) Why It Works Simmering the rice in plenty of water until the grains are just beginning to break down creates an incredibly smooth and creamy rice pudding.Adding a portion of the steeped saffron at the start of cooking allows the saffron’s yellow color to infuse into the rice mixture, while adding the remaining saffron near the end ensures the dessert is scented with the saffron's delicate aroma.Soaking the almond slivers in rosewater softens them while infusing them with a subtle floral flavor. In the world of Persian puddings and custards, sholeh-zard reigns as the queen.
This rice pudding's prized status is most likely due to its liberal use of saffron that gives the dish its distinct yellow hue and subtle earthy aroma, as well as the pudding’s final ornate edible decoration that serves as a regal crown. The History and Cultural Importance of Sholeh-Zard Sholeh-zard has been present in the Persian culinary landscape for centuries. Sholeh-zard is also intertwined in religious practices. Soupe citronnée à l'orzo, pesto et haricots blancs. This post may contain affiliate links, please see our privacy policy for details.
Warming 20 minute Creamy White Bean Lemon Pesto Orzo Soup. Kind of like creamy risotto, kind of like soup, and so DELICIOUS. This is wholesome but comforting and the easiest to make using just one pot and 20 minutes. It’s warm and creamy, swirled with basil pesto, and finished with parmesan and a pinch of black pepper. Doesn’t get simpler or more delicious. Sometimes it’s the simplest of recipes that really do turn out the most delicious. And that’s definitely the case with today’s recipe. This is a great mix. A bit of a cross between soup, creamy pasta, and risotto. When my sister-in-law Lyndsie was in town over Christmas, she pretty much begged for a white bean soup. Anyway, I never got around to making the soup over Christmas.
The details With a 20 to 30 minute start to finish time, you can imagine the steps are pretty simple. Start with olive oil, shallots, and garlic. That’s it. For serving Servings: 6. Sauté de champignons au boeuf haché. 30-Minute Ground Beef and Mushroom Skillet with 7 basic ingredients is easy to throw together any night of the week and goes big on nutrients! Change up the flavors to your heart’s delight for a healthy dinner that will always satisfy.
Anytime I ask what types of recipes you all are looking for, a response I get in bulk every single time is easy one-skillet or one-pot meals. Just my style! This is how I cook for myself and my partner when I’m not developing recipes for the blog, so one-pot meals are always welcome by me! We all lead busy lives and many of us intend to support our bodies with nourishing food but whether or not we have time or energy to do so is another story. Enter: recipes like this. Few ingredients, easy to make, plenty of flavor, easy to pair with a large variety of side dishes. The combination of mushrooms and beef just jives!
My Gluten-Free Dairy-Free Beef Stroganoff is a lovely example of just how peacefully beef and mushrooms marry in a dish. Let’s make it! –+Servings. Poulet crémeux aux pommes de terre, poireaux et chorizo. Avocat et mangue au sumac et au piment. This post is sponsored by the california avocado commission. thank you for supporting the partnerships that allow brewing happiness to grow and exist. xoxo.
One of the huge perks of living in California and Los Angeles specifically is the variety of food trucks and stands all around the city. Mexican and Central American fruit stands speckle street corners every few blocks here and Angelenos are super grateful for it. These sidewalk vendors are a staple in California lifestyle, almost always featuring a bright, rainbow-colored umbrella and an even brighter rainbow array of fresh fruits.
A go-to combo when it comes to the Mexican fruit cups these stands serve is what inspired our Avocado Mango Chili-Lime Fruit Cups today—mango con lima y Tajín (or chile or chamoy). This fruit cup combo involves mango dressed with lime and topped with Tajín powder or chamoy sauce. Tajín powder and chamoy sauce served as the inspiration for the spice blend in our Chili-Lime dressing. Step One Step Two. Lox Bagel. Super toasty bagel people raise your hands. Mine are both up. We have our own little clique. Toasted and golden, no warm bread please. If I come across a hugely fantastic breakfast spread, a bagel bar, if you will – with loads of cream cheese flavors and toppings and drizzles and fruits and nut butters and even vegetables, but no toaster?
No thanks. I simply can’t do untoasted bagels. A few weeks ago, a craving for smoked salmon (or lox, I believe they are sliiiiightly different, as in lox isn’t actually smoked?) It made my life. One night I wanted it for dessert? If that doesn’t say my taste buds might be changing, I don’t know what does. This roasted veggie cream cheese is everything. Carrots? Celery? Just like raisins, celery ruins everything. So while you won’t find those things in my version of cream cheese (though you can obviously add them and not listen to a brat like me), you will find diced peppers and onions and garlics, roasted to perfection. The taste. Lox bagel the best bite. Bowls de légumes rôtis sauce verte. If I could eat this every day for lunch for ever and ever, I’d be a happy girl. It’s just hard to go wrong with roasted vegetables – and I mean the type where they’re salted, oiled, and browned to such delicious perfection that you really actually GENUINELY enjoy eating them straight off the pan.
But we don’t stop there. I like to plop a few hunks of avocado on the plate, maybe cut open a soft boiled egg, and waterfall the whole thing in green tahini sauce. Okay, Full Disclosure Part One: I don’t really love tahini. I know this is a weird, non-foodie thing of me to be saying to you right now because tahini is the It girl right now. That being said, I love a good green sauce. So I put tahini in a green sauce. Cilantro, parsley, garlic, olive oil, lemon, salt, tahini. And Full Disclosure Part Two: Even though our series is 15 Minute Meal Prep, this takes more than 15 minutes. In the context of meal prep which results in me eating healthy for an entire week, easy and fast is my winner. Print. Sauce aux poireaux d'Ugo. C’était comment la vie sans la sauce au poireaux d’Ugo? J’ai oublié. Ugo, c’est le talentueux Chef du restaurant Racines à Bruxelles et ce qu’il aime par dessus tout, c’est que sa sauce soit faite par le plus grand nombre.
Je vous préviens, c’est un peu la sauce du pauvre au premier abord : pomme de terre, blanc de poireaux, beurre et parmesan. C’est tout. Et pourtant… Il est clair qu’Ugo n’y est pas allé pas de main morte avec le beurre ni le parmesan dans cette recette. Dans mon livre, j’ai indiqué que cette recette était pour 4 personnes.
La liste des courses pour 4 gros mangeurs (on surgèle le reste) : 300g de blancs de poireaux300g de pommes de terre180g de beurre salé300ml de bouillon de pomme de terre (obtenu après la cuisson des pommes de terre)120g de parmesan400g de pâtes de votre choixpoivre du moulinsel pour la cuisson des pâtesjeunes pousses pour le service (facultatif) Conservez la sauce au chaud le temps de cuire les pâtes. Jus de clémentines, carottes et curcuma. Bolognaise de chou-fleur. Saucisses à la bière et aux oignons (Allemagne) Roasted in the oven and basted with beer, these German-style pork sausages turn out juicy, tender, and lightly browned all over. Quick-pickled peppers and onions, meanwhile, add a flavorful, bright counterpoint. Why this recipe works: Sweet peppers and onions are bathed in an tart cider-vinegar brine, which provides a pleasant counterpoint to the plump pork sausages.Basting with beer adds flavor while keeping the sausages moist; afterwards it forms a pan sauce that's spooned over the meat.
Beer-Basted German Sausages With Quick-Pickled Peppers and Onions Recipe For the Pickled Vegetables: 1 large red bell pepper, stemmed, seeded, and thinly sliced10 small, long hot peppers, such as finger peppers, stemmed1 medium yellow onion, thinly sliced3/4 cup water3/4 cup cider vinegar1 tablespoon fresh juice from 1 lemon3 tablespoons sugar1 tablespoon kosher salt1 medium clove garlic, crushed1/2 tablespoon whole black peppercorns1/2 tablespoon mustard seeds3 sprigs fresh thyme For the Sausages: Notes. Mérou rôti aux herbes et au citron. Quesadillas à la courge. Taco Bowl au poisson.
Terrine de lentilles. Banana bread aux noix de pécan et chocolat. Ensalada de Arroz. Gambas al Ajillo (Espagne) Foies de poulet au lait de coco (Kenya) Galettes de potiron. Bowl de chou-fleur pané à la coco et vinaigrette épicée à la mangue. Hiyashi Chuka (ramen froid) sauce sésame-miso. Rillettes de pois chiches au fromage frais. Poisson pané sauce tartare. Parfait banane kiwi. Lentilles au vin blanc, thym et moutarde. Poulet à la cardamome, aux cajou et baies roses. Tacos aux crevettes Bang Bang et avocat pané. Purée de carotte épicée. Waffles aux oeufs brouillés, fromage, bacon et sauce romesco.
Bol de riz au poulet, plantains et pikliz. Carrés de flocons d'avoine aux myrtilles. Cheveux d'ange au citron. Filet mignon mariné soja-ail-citron. Wontons au poulet à la sauce pimentée. Carottes caramélisées aux raisins et ricotta. Ensalada de Bacalao. Tarte Tatin aux échalotes. Lasagnes primavera. Nira tsukune. Pimentade de crevettes au lait de coco. Crumble de butternut, champignons et chèvre. Végé bowl à la cacahuète.
Gyros aux pleurotes. Purée de haricots blancs au dukkah. Smoothie bowl tropical. Spaghetti aux haricots longs chinois. Poulet au miel et curcuma. Egg pulusu : Curry indien d'oeufs au tamarin. Aguají : Soupe dominicaine de banane verte. Pois chiches à la harissa et feta fouettée. Steaks de poisson panés au couac. Salade de feuilles de céleri et carottes au sésame. Cake ultime au citron. Lasagnes au pesto d'épinards et ricotta. Niratama : Oeufs brouillés à la ciboule. Pescado encocado à l'équatorienne. Mijoté d'aubergines et pois chiches à la harissa. Salade de courge rôtie. Pizzas naan aux légumes et chimichurri. Dip de poulet Buffalo. Riz frit terre-mer aux anchois et au poulet. Crevettes sucrées-salées pimentées (Corée) Briam : Légumes rôtis comme en Grèce. Raviolis grillés au poulet et au chou chinois.
Sandwich fraicheur (saumon fumé, betterave, feta, ail et citron vert) Fata : Tomates aux oignons, ail et berberé. Burger à la patate douce et sauce herbacée. Poulet au gingembre et aux cacahuètes. Court-bouillon créole de vivaneau au lait de coco et à la citronnelle. Chou-fleur et haricots sautés au tahin et paprika. Poivrons farcis au riz et à la sardine. Pitas aux légumes grillés et beurre d'anchois. "Steaks" de haricots noirs.
Tacos crevettes et ananas sauce à l'ail. Légumes verts sautés au vinaigre balsamique. Mtabga - Galette fourrée à la tomate à la tunisienne. Oeufs marinés au soja. Lait de singe. Ensalada de Pollo y Papa.