For a long time I cooked quinoa in a way that it turned out systematically sticky and soggy. Since I intended to use it as a side dish not in my breakfast bowl, I was quite desperate with that mushy texture. Till the day I saw the light: quinoa must be cooked like couscous, not rice! ...
Gluten Free
Gluten Free Bread that Looks Like And Tastes Like Bread
Being French, from the homeland of baguette, pain de campagne, Campaillou and other yummy breads, I am not very keen on commercial, bagged in cellophane gluten free breads. The texture is dry and crumbly, and you never get a decent crust. My dream is to bake gluten free bread that would deserve its place on the shelves of a French boulangerie, ...
Thai Green Curry with Aubergine and Kale {Homemade Curry Paste}
Raise your hand if you ever thought a gluten and dairy free diet doesn’t leave much to eat, or that adapted recipes just can’t be as good as the ‘traditional’ version… at least that is how it feels at first. We forget that billions of people cook everyday delicious dishes without gluten grains or cow’s milk, think Thai food for example. When I ...
Chocolate Eclairs, Gluten And Dairy Free S’Il Vous Plait
Every time I visited France over the past years, I rushed to a bakery to get fresh pastries and especially an éclair au chocolat, my favorite of all. ‘Éclair’ means ‘flash of lightning’, the perfect name for a pastry I tend to eat so speedily. Surely I wouldn’t give up on chocolate eclairs and its divine creamy chocolate filling, just because it ...
French Style Rabbit with Thyme and Tomatoes
On top of gluten and cow’s milk product, I cut down non-organic red meat from my everyday cooking. The main problem with industrial red meat (mostly cow, lamb and pork) is the growth hormones and the chemical toxins it contains, which are pro-inflammatory in nature and raise many health concerns. So what other meat to add to my menu? ...
Gluten Free Fresh Pasta
When I realized I wouldn’t eat gluten anymore, one of the first thing I worried about was pasta. I cannot imagine a world without pasta. Off-the-shelf dry pasta are usually made of corn or brown-rice flour - corn-based being the worse alternative to my opinion, really it’s nowhere close to the ‘real’ pasta. There is nothing wrong with store-bought ...
Apricot, Cashew and Coconut Granola
Granola was never part of my breakfast as a child. In France, we eat tartines in the morning, slices of bread with a (thick) layer of jam, or croissants and viennoiseries. After moving to Finland, layers of cheese, salami and cucumber appeared on my morning bread (see how you can get used to anything). Granola is a recent addition to my breakfast, ...
How to Make Puffed Quinoa
Quinoa has become increasingly popular among health conscious people, and I adopted it couple of years ago after discovering all its amazing nutritional benefits. This little seed from South America is known as 'superfood' because of its high protein content, plus it is packed with vitamins and minerals. Not to mention it is naturally gluten-free! ...
Dark Chocolate Quinoa Crisps
Chocolate is my absolute treat, provided it contains a minimum of 70% of cacao. I even tasted last month a 99% dark chocolate but I admit it was slightly too much for me (not for my son apparently, that’s my boy!). Most of the commercial dark chocolate contain some milk or sugar. So for this chocolate quinoa crisps, I made my own chocolate from ...