Month: June 2017

Carrot & Walnut Energy Bites (Raw Vegan)



If you have a sweet tooth, you’ll fall in love with this dessert / snack / energy booster. It’s incredibly easy to make, you basically mix a few ingredients in a food processor, and the whole shenanigan doesn’t take more than 10 minutes, from start to finish. These balls are raw vegan, they are made from nuts, seeds, cereals and dehydrated fruits, which makes them not only tasty but also very healthy and kid-friendly. For this recipe I used carrots, walnuts, oats and dates, which I’ve seasoned with cinnamon, orange peel and vanilla and I made 20 adorable, sweet, flavorful, fragrant, burnt-orange balls that simply melt in your mouth.

They are not only delicious, but also packed with nutrients (protein, fiber, vitamins, minerals and omega3 and omega6 fatty acids). These carrot balls are sweetened with naturals from dates and carrots, without the addition of any processed sugar, which makes them a great alternative to store-bought sweets. I must confess that since I’ve discovered this type of dessert, I quit visiting the chocolate isle from the supermarkets. Me, the ultimate sugar-lover… Continue reading Carrot & Walnut Energy Bites (Raw Vegan)

Bulgur Salad with Chickpeas and Cherries (Vegan)


After years and years of research, I’ve finally found the perfect salad! I’m a huge fault-finder when it comes to salads, but I have to tell you that this salad is flawless. I make it maybe twice a week and I use use fresh ingredients picked from my own veggie garden. This salad is both satisfying and delicious, and tends to be the healthiest addiction I’ve ever had.

The base of this salad is bulgur, a protein-packed nutty cereal, as well as chickpeas, another great vegan protein source. This two protein packed ingredients turn this salad into a extremely hearty dish. I top the salad with fresh cucumbers, onion, aromatic herbs and sweet and juicy cherries, which transform this salad into a genuine culinary symphony. Oh, and I forgot to mention that this divine salad is also exclusively plant-based! Continue reading Bulgur Salad with Chickpeas and Cherries (Vegan)

Cherry and Almond Crumble

Sometimes, I’m simply not looking for symmetries, geometries and flawlessness. Sometimes, a rustic dessert chaotically dropped on a white plate creates for me an ecstatic state of mind, a genuine satisfaction that no other form of perfection could ever bring. Moments like that tell me it’s time to make a crumble.

Fruit crumble isn’t the most aesthetic dessert that you could think of, I give you that, but the taste is simply divine. Those fresh fruit that bake in their own juice, creating a silky, flavorful sauce go wonderfully with the crunchy buttery crust. For this particular crumble I used meaty June cherries, I flavored them with rose water (vanilla or almond extract work beautifully too) and I topped them with a buttery almond flake mixture. A delicious madness! Continue reading Cherry and Almond Crumble

Goat Cream Cheese, Pea and Quail Egg Triangles



These goat cheese, pea and quail egg triangles are simply extraordinary. They are delicious, flavorful and the fresh green peas add a lovely spring quality to the dish. What I like the most about the appetizers is they are a crowd-pleaser. These adorable guys are also a wonderful alternative to conventional appetizers, letting aside the fact that they’re ready in less than 30 minutes. To ease up my work, I use store-bought puff pastry and I bake it between two trays. This method keeps the dough from rising excessively in the oven, which leads to a relatively thin, golden and flaky crust. Those crispy rectangles are then iced with a tangy and flavorful goat cheese cream, topped with peas and quail eggs arranged chaotically. Continue reading Goat Cream Cheese, Pea and Quail Egg Triangles