Lunch - dessert

Biscuits for breakfast in a hurry

Biscuits for breakfast in a hurry 0

What could be better than a breakfast cookie to start the day in an original and delicious way! This breakfast cookie is perfect for rushed mornings, whether it's to eat in the car on the way to work, to slip into the backpack of the teenager who is not hungry when waking up or to happily surprise the little ones ! To accompany a fruit for a complete and sustaining breakfast.



Biscuits for breakfast in a hurry

Makes 12 cookies
Preparation time: 5 minutes
Cooking time: 17 minutes 





  1. Preheat the oven to 350 °.
  2. Put the chia seeds, flax seeds and vegetable milk in a bowl and stir the mixture. Let it sit for about 10 minutes; this will create a nice gelatinous consistency.
  3. In a separate bowl, take two ripe bananas and mash them
  4. Now pour the chia seed gel into the bowl of mashed banana with oats, grated coconut, hazelnut butter and cinnamon. Mix well.
  5. Add dates and chocolate chips to the mixture. 
  6. Place the dough (about 1 to 2 tablespoons) on a greased cookie sheet and use a spoon / fork to press the dough a little. 
  7. Place in the oven and bake for 17-20 minutes, or until the bottom of the cookies is lightly browned.
  8. Take them out, let cool and enjoy.



Bon appétit!


President Hippocrate organic
Raw avocado and lemon tart

Raw avocado and lemon tart 0

Full of goodness and lightly sweetened with pure maple syrup, here is the ideal dessert to celebrate the holiday season! Free from refined sugar, flour, vegetable oils and dairy products, this super dessert is made with avocado, lemon and coconut oil will leave everyone wondering how this tasty dessert can be so. nutrient. 

The creamy lemon-flavored mousse sits on a delicately sweetened walnut base with medjool dates and coconut.

Unlike most faux-mage-style cakes or pies, the filling is completely nut-free. For anyone with a nut allergy, simply replace the base walnuts with sunflower seeds.

You can also make a deconstructed version by placing the mousse in verrines, crumbling the base on top and drizzle with a little melted dark chocolate.

Raw avocado and lemon tart

Makes 6 single servings 
Preparation: 40 minutes
Freezing: 2 hours 


Pour la pâte:

For the garnish:

  • 2 very ripe avocados
  • the juice of 2 lemon
  • 60 g of pure maple syrup
  • 1 C. tablespoon of melted coconut oil
  • Zest of 2 small lemon 

To decorate :


  1. Place the fresh dates in the bowl of your food processor along with the fine coconut, walnuts and salt.
  2. Mix well, pulsing until you get a dough that sticks to your fingers.
  3. Arrange paper cups in muffin cups. 
  4. Distribute the dough evenly among the boxes. Squeeze firmly with the back of a spoon.
  5. Place the mold in the freezer, the time to prepare the filling. 
  6. Take the flesh of the avocados and mix it in a food processor with the lemon juice, maple syrup, melted coconut oil and zest until obtaining a smooth and homogeneous cream.
  7. Spread over the dough and place back in the freezer for at least 2 hours.
  8. Take the tarts out of the freezer 10 to 15 minutes before serving.
  9. Decorate with a few toasted sliced ​​coconut shavings, melted chocolate.
  10. Keep refrigerated.

Tip: For a simpler, nut-free version, but just as delicious, you can just make the garnish and serve these little avocado creams in verrines.

Conservation: You can keep these tarts for 3 days in the refrigerator or 1 month in the freezer. 



Bon appétit!



President Hippocrate Bio



Well-garnished breakfast muffin

Well-garnished breakfast muffin 0

These muffins are a nutrient-dense breakfast to fuel you early in the day. Loaded with healthy ingredients, they're packed with superfoods! 

Heavier than the muffins we are used to, they are still surprisingly soft, delicious and full of flavor! 

Packed with protein, fiber, and a ridiculous amount of essential vitamins and minerals, they're sure to keep you energized until the next meal. Plus, they freeze very well for a quick breakfast or snack.

Go ahead, make a batch and try them with some homemade apple butter for a gourmet lunch!


Well-garnished breakfast muffin

Makes 12 large muffins
Preparation 20 minutes
Cooking 30 minutes






  1. Preheat the oven to 350 F.
  2. Line a muffin pan with 12 muffin papers.
  3. Whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon and salt in a large bowl.
  4. Stir in the pumpkin seeds, sunflower seeds, coconut, chia seeds and hemp seeds. Stir in the grated carrots, chopped apples and raisins.
  5. In a separate bowl, whisk together the flax eggs, applesauce, maple syrup, melted coconut oil, vanilla and apple cider vinegar.
  6. Pour the wet mixture into the dry mixture and mix until well incorporated.
  7. Place 1/4 cup of batter in 12 muffin cups. They will be almost full.
  8. Bake, 25 to 27 minutes, until golden brown and cooked through in the center.




  • Do not hesitate to replace the raisins with cranberries, dates or any other dried fruit of your choice.
  • You can easily substitute the seeds for other seeds or nuts for variety. Just keep the proportions equal. Suggestions: Grenoble et golden linen.


Bon appétit!


President Hippocrate Bio
Blueberry Muffin Flavor Smoothie

Blueberry Muffin Flavor Smoothie 0

This super creamy smoothie is reminiscent of the taste of blueberry muffins! A delight packed with protein, healthy fats, vitamins and antioxidants thanks to the blueberries and avocado it contains.

Gluten-free and vegan, it makes a healthy and delicious breakfast or snack.




Blueberry Muffin Flavor Smoothie

Makes 1 smoothie


1/2 cup coconut milk 9 or other vegetable milk of your choice)
1 / 2 banana
1 cup baby spinach
1/2 cup blueberries 
1/2 ripe avocado
1/4 cup oatmeal 
2 tbsp of pure maple syrup
1 / 4 cup of Organic European walnuts 
1 tbsp of organic fine coconut to garnish 



  1. Place all the ingredients in a blender and blend until smooth.
  2. Transfer to a glass, garnish with the coconut and a few blueberries and enjoy immediately.


Bon appétit!



President Hippocrate Bio
Zucchini breakfast cookies

Zucchini breakfast cookies 1

 As good for breakfast as they are as a snack, these zucchini cookies are both soft and crunchy, in addition to being filled with fiber and nutrients, which makes them a winning recipe for young and old alike! For my part, I like to accompany them with a large glass of coconut milk for lunch in a hurry or just out of the oven to satisfy a little craving ... They are easily transported in the backpack to give you all the energy. energy needed for your next hike! 


Zucchini breakfast cookies

Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 min

Makes 2 dozen cookies 



  • 2 1/4 cups gluten-free flaked oats or quinoa flakes
  • 1 cup of seeds organic raw sunflower ground 
  • 1 / 4 cup of golden flax seeds organic ground
  • 2 teaspoons of cinnamon
  • 1 teaspoon of baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup 
  • 4 tablespoons of melted coconut oil
  • 2 flax eggs or whole eggs if not vegan
  • 1 teaspoon of vanilla extract
  • 1 cup grated green or yellow zucchini (see note)
  • 1 / 4 cup of organic walnuts hachées
  • Optional: replace 1/4 cup oatmeal with organic sultana raisins to 70% organic dark chocolate chips 




  1. Preheat the oven to 350 °. Line two baking sheets with parchment paper.
  2. Place all the ingredients in a large bowl and mix until well combined.
  3. With a cookie spoon or tablespoon, place about 2 tablespoons of cookie dough per cookie. Flatten and shape the cookies slightly (they will not change during baking).
  4. Bake cookies for 12 to 14 minutes or until lightly browned.
  5. Let cool on a wire rack, then store in an airtight container for up to 3 days.



  • I strongly suggest that you squeeze the excess water out of the zucchini to avoid getting too wet cookies. Simply squeeze them with your hands to drain the excess water and then use your squeezed zucchini in your recipe.





Bon appétit!


President Hippocrate Bio
Ultra creamy strawberry cashew milk - 3 ingredients

Ultra creamy strawberry cashew milk - 3 ingredients 0

An all-natural plant-based milkshake packed with flavor and nutrients! Overflowing with a fresh and creamy taste, this strawberry cashew milk is perfect to quench your thirst on those hot summer days ...


Ultra creamy strawberry cashew milk - 3 ingredients 

Makes 2 glasses 


1 cup of walnuts cashews raw, soaked for at least 4 hours or overnight then rinsed + drained * see note 
3 1/2 cups of filtered water
3 cups of fresh strawberries, halved 
4-6 pitted medjool dates, soaked in water for 1 hour then drained


  1. Rinse the cashews and place them in your high powered mixer with water.
  2. Stir until cashews are pulverized, ~ 30 seconds.
  3. Place your bag of nut milk over a large bowl and slowly pour the milk through the bag. Squeeze all of the milk through the bag, making sure to hold the top firmly so that no pulp passes through. If you don't have a nut milk bag, use a cheesecloth or a fine sieve and a spoon to mix well and let the milk pass through.
  4. Turn the bag over and place the cashew pulp (see notes on how to use it, you don't waste it!) In an airtight container for up to 3 days in the refrigerator. Rinse the bag.
  5. Return the filtered milk to your mixer with the strawberries and dates.
  6. Mix until everything is completely crushed.
  7. Pour back into the bag of nut milk over the empty bowl and wring out all the milk.
  8. Pour into a jar and enjoy!

* notes:

  • To soak cashews, place them in a bowl covered with water on your counter for at least 4 hours or overnight, then rinse + drain. Depending on the sweetness and flavor of your strawberries, you may need to mix more.
  • You can replace the dates with 2 tbsp of maple syrup or completely omit the addition of natural sugar, the strawberries and the milk are already delicious on their own!
  • Excess milk can be frozen in ice cubes and used in smoothies.
  • Ideas for cashew pulp: Cashew pulp can be stored in the refrigerator for up to 3 days or frozen in a sealed bag for later use: in smoothies, in hummus, or in cookie or cake recipes!


Bon appétit!


President Hippocrate Bio

Plant-based chocolate-hazelnut milkshake

Plant-based chocolate-hazelnut milkshake 0

I don't know about you, but me, with the heatwave, I have little appetite but I really want to cool off with a frozen drink! This vegetable milkshake is packed with proteins and nutrients and will effectively quench your thirst. It's cold, it's creamy and divinely decadent! And since it is only made from natural foods ... it will not cause you any guilt! 




Plant-based chocolate-hazelnut milkshake

Makes 2 servings


2 frozen sliced ​​bananas
3 cups of coconut milk or other vegetable milk
3 fresh dates
2 tbsp cocoa powder
3 tbsp of hazelnut butter



  1. Place all the ingredients in a mixer.
  2. Mix until smooth. 
  3. Pour into 2 tall glasses and enjoy!



Bon appétit!


President Hippocrate Bio



Sweet potato and hazelnut butter smoothie

Sweet potato and hazelnut butter smoothie 0

Hyper creamy and thick, this smoothie is really surprising because it contains very little fruit! Yes yes, it is made mostly of vegetables, but tastes divinely good! Don't judge until you try it!


Sweet potato and hazelnut butter smoothie



1 cup frozen steamed zucchini
1/2 cup diced papaya
1/4 cup frozen mashed sweet potatoes
2 tablespoons of cocoa powder
1 tablespoon of 100% natural hazelnut butter
1/3 cup coconut milk
1 tablespoon of maple syrup 



Roasted coconut
Cocoa in pieces
Natural almonds
Fruit to taste



  1. In a blender, add all the ingredients.
  2. Blend until smooth.
  3. Garnish with toasted coconut, pieces of cocoa or carob, natural almonds and berries to taste.
  4. Enjoy!


Bon appétit!


President Hippocrate Bio
Banana Chocolate Breakfast Cookies

Banana Chocolate Breakfast Cookies 0

If you like the mix of bananas, nuts and chocolate, you MUST try these cookies! They're healthy enough for breakfast, but just as delicious for dessert! Little surprise ingredient inside: dried bananas! You will appreciate the crunch that this gives to the cookies ... guaranteed!

Banana Chocolate Breakfast Cookies

Preparation time 10 minutes
Cooking time 15 minutes
Total time 25 min

Serves: 8 cookies

1 cup gluten-free old-fashioned oats
½ cup of oatmeal *
½ cup of 70% fair trade and organic chocolate chips 
½ cup of organic chopped walnuts **
1 tablespoon of chia seeds
½ tablespoon of baking soda
¼ teaspoon of salt
2 ripe bananas, mashed 
2 tablespoons of melted coconut oil
2 tablespoons of maple syrup
2 tablespoons of coconut milk or other vegetable milk
½ cup of natural nut butter *** 
1 / 4 cup of organic dried bananas 



  1. Preheat the oven to 325 ° F.
  2. Combine the dry ingredients in a large bowl: oats, oatmeal, chocolate chips, walnuts, ground flax seeds, chia seeds, baking soda, dried bananas and salt.
  3. Stir in mashed bananas, coconut oil, maple syrup, coconut milk and nut butter until blended.
  4. Let the mixture sit for 4 to 5 minutes, to allow time for the chia and flax to bind well with the mixture. If your dough has become too thick, stir in an additional 1 to 2 tablespoons of milk before placing them on your baking sheet.
  5. Measure the dough by ¼ cup and place on a baking sheet lined with parchment paper (or lightly greased).
  6. Cookies do not expand on their own, so you have to squeeze them a bit with your hand to flatten a bit.
  7. Bake for 15 to 18 minutes or until cookies are lightly browned around the edges.
  8. Store in an airtight container in a cool place for 2 to 3 days.
  9. Makes about 8 large cookies.

* You can make it yourself by finely grinding oats in a food processor.

** You can replace an equal amount of walnuts with the seeds, chocolate chips or dried fruits of your choice. (pumpkin seeds, Sun-flower seeds, linseed, raisins, cranberriesEtc.).

*** it must be thick, if it is liquid, reduce the amount of vegetable milk


Bon appétit!


President Hippocrate Bio
Simple Blueberry Chia Pudding

Simple Blueberry Chia Pudding 0


I love the chia seed pudding! Chia seeds are a super seed packed with fiber, protein, and omega-3 fatty acids. As well as being really good for you, they taste great, especially when combined with low glycemic berries and toasted coconut!


Simple Blueberry Chia Pudding



3 tablespoons of whole chia seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
1/2 cup of vegetable milk
1/2 cup washed organic berries
2 tablespoons of pumpkin seeds or sunflower 
2 tablespoons of unsweetened toasted coconut flakes 




  1. In a medium bowl, combine the chia seeds, cardamom and cinnamon and pour the nut milk over the mixture. Let sit to firm, about 20-30 minutes.
  2. Top the chia seed pudding thickened with berries, coconut flakes and any other seeds.
  3. Enjoy!


Bon appétit!


President Hippocrate Bio
THE perfect green smoothie

THE perfect green smoothie 0

With the sunny days back, smoothies followed! I like to take them for lunch but I admit that it is also one of my favorite dessert! Here is a smoothie that I particularly like thanks to its creamy texture, really sweet taste and vibrant color! In addition, it is full of vitamins and fibers, the perfect combination to start the day off right, or simply to fill a little hunger pang! 

THE perfect green smoothie

Makes 1 large smoothie

3 cups of spinach leaves
2 cups of coconut milk
1 banana
1 pear
3 tbsp of green spirulina powder

Organic natural almonds
Organic fine coconut
70% fair trade and organic chocolate chips 
Banana slices



  1. In a blender, place all the ingredients for the smoothie.
  2. Mix until smooth.
  3. Pour into a bowl and decorate with the filling ingredients.
  4. You can also decorate with what you have on hand: raw cashews, walnuts, linseed, Sun-flower seeds, etc.


Bon appétit!


President Hippocrate Bio


Breakfast cookies in 4 ingredients!

Breakfast cookies in 4 ingredients! 2

With 4 children, the thing I hear most often is: I'm hungry! 

Luckily, I love to cook! As I also like to enjoy the return of good weather, I cook recipes that are nutritious, gourmet and quick to prepare.

Sometimes you just feel like switching up a bit and these cookies are made with only healthy, high nutrient ingredients, so why not treat yourself to a little surprise at lunch! They are so delicious with a glass of coconut milk or a nice hot chocolate!

These peanut butter oatmeal cookies are flour free and really easy to make. In addition, they are frankly delicious since they are filled with chocolate chips! With only 4 ingredients, no eggs and no added sugar, they remain soft and disappear immediately out of the oven .....


Go ahead, have fun!



Biscuits in 4 ingredients! 


Preparation time: 5 minutes
Cooking time: 10 minutes
Makes: 12 cookies



2 cups of gluten-free oatmeal
1/2 cup peanut butter (or nut / seed butter of your choice)
1 1/4 cups mashed bananas or applesauce
1 / 4 cup of chocolate chips 



  1. Heat the oven to 350F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, add the oats, mashed bananas and peanut butter and mix well.
  3. Stir in your chocolate chips, reserve a few to garnish the cookies.
  4. Form 12 balls of dough and place on the lined baking sheet.
  5. Squeeze each cookie-shaped ball and garnish with additional chocolate chips.
  6. Bake for 10 to 12 minutes.
  7. Let cool completely on the baking sheet.


To conserve: Cookies should always be stored in the refrigerator, as they spoil easily. Place them in an airtight container in the refrigerator.
Freeze in an airtight container. 


President Hippocrate Bio