La bio pour tous Lucky Peach Tasty Eats at Home » Chewy Chocolate Cherry Cookies (Vegan, Grain-Free) I’m a fan of alliterations, aren’t you? Especially when they involve chocolate and cherries. These little treats definitely fit the bill: delicious chocolate little morsels filled with dried bing cherries with just the right amount of sweetness. They may not be the flashiest, prettiest little dessert, but after a long stretch without sweets (I’ve just finished a Whole30), these were heaven. They’re still paleo-friendly, as they’re sweetened only with fruit and a touch of stevia, but that was more than enough. They’re also grain-free, nut-free, and vegan – something that is rare in any baked good. Which isn’t surprising. Especially chewy chocolate cookies with cherries? That’s what I thought. Chewy Chocolate Cherry Cookies (Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Paleo) 10 prunes 3 Medjool dates 1 ½ c pumpkin seed flour (grind raw shelled pumpkin seeds in a coffee grinder) 3 T cocoa powder ¼ t baking soda 2 t cinnamon ¼ t sea salt 2 T applesauce 2 T coconut oil, melted ¼ t almond extract
Le Marché Citoyen - annuaire bio, équitable, solidaire et local M O D E L M A N G E T O U T Curried Sweet Potato Fries I made up a new recipe last night! This is a pretty common occurrence, but it’s always exciting because of the suspense when you take the first bite. I knew I’d hit on a good one when I wanted to go back and make more as soon as we were done eating. Unfortunately neither John nor I was up to cutting up another monster sweet potato, so we had to wait till lunch today to have it again. So what did I make? Sweet Potato Fries! (Yield: 2 side servings) 2 medium sized sweet potatoes 1 tsp. canola oil 1 Tbsp. Preheat the oven to 400. That’s it!
Assiette Planète L’équipe Anne Didier-Pétremant Anne Didier-Pétremant a créé De mon assiette à notre planète en 2006, pour prolonger le travail engagé depuis 2000 dans les écoles et les collèges. Après des études à l’ESC Reims (aujourd’hui NEOMA Business school) , Anne a travaillé dans le secteur de la santé (Institut Pasteur et laboratoire CIBA-GEIGY) et dispose d’une large expérience associative (association de parents d’élèves et association de patients), en France et aux États-Unis Son activité comprend l’accompagnement de projets de restauration durable pour de nombreuses collectivités, des projets pilotes de solidarité alimentaire et des interventions en éducation au goût, du bébé à la personne âgée. Elle est passionnée par les sujets des pratiques et des comportements alimentaires des mangeurs et par l’alimentation des publics fragilisés. Chantal Geronimi Chantal Geronimi a rejoint l’association « De mon assiette à notre planète » en 2007. Francine Audema
molly yeh Broiled Grapefruit As a dietitian, you might think my diet gets an A+ all of the time. So not true. Especially when it comes to fruit. I know I’m supposed to love it and eat it all the time, but in all honesty, I don’t. It’s not because I don’t like it. Basically I’m just picky. But one way I always love fruit, even the imperfect pieces, is grilled. It may be an abnormally warm winter, but it’s still not grill season this days. Broiling fruit is great for fruit that doesn’t sit on the grill well, plus it’s super fast- perfect for sneaking in while taking care of a newborn. The perfect candidate: grapefruit! A little cinnamon. A few minutes under the broiler and you have a dessert or snack that tastes like it took a lot of preparation. Tart, tangy grapefruit dressed up with a thin layer of caramelized sugar and spices. by Heather Neal 2 grapefruit1 Tbsp demerara sugar1 tsp cinnamon1 tsp vanilla Preheat broiler. Slice grapefruit in half. Combine sugar, cinnamon, and vanilla. Sprinkle on grapefruit halves. Serve warm.
Etude NutriNet-Santé Il s’agit d’étudier, sur un large groupe de personnes vivant en France : Les comportements alimentaires et leurs déterminants en fonction de l’âge, du sexe, des conditions socio-économiques, du lieu de résidence, etc. Les relations entre les apports alimentaires, l’activité physique, l’état nutritionnel et la santé. Tous les grands problèmes de santé seront étudiés, entre autre l’obésité, l’hypertension artérielle, le diabète, les dyslipidémies, les maladies cardiovasculaires, les cancers, etc. Le but de cette étude est d’identifier des facteurs de risque ou de protection liés à la nutrition pour ces maladies, étape indispensable pour établir des recommandations nutritionnelles permettant de prévenir le risque de maladies et d’améliorer la qualité de la santé de la population actuelle et des générations futures.
The Bojon Gourmet Hummus Recipe - How to Make Hummus Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted. Preparation Drain chickpeas and set aside liquid from can. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate. Variations For a spicier hummus, add a sliced red chile or a dash of cayenne pepper. Storing Hummus Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Finally have an answer for “What’s for dinner?”
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