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Broccoli and almond tofu

Broccoli and almond tofu 0

A very simple and quick dish to prepare, ideal for busy evenings!

Broccoli and almond tofu

Makes 4 servings
Preparation 10 minutes
Cooking 10 minutes

 

Gravy

  • 3 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 3 tbsp tamari sauce
  • 1 garlic clove, finely minced 
  • 1 tbsp ground spices: turmeric, curry, paprika, cumin and ginger

 

Preparation

  1. In a bowl, combine all the lasauce ingredients.
  2. In a non-stick skillet over high heat, brown the tofu with the sauce, mixing well. Cook for about 10 minutes or until the tofu is crispy. 
  3. Steam the broccoli until cooked but still crisp.
  4. Cook the rice noodles according to the directions on the package.
  5. In a large bowl, combine the cooked rice noodles, broccoli and tofu.
  6. Serve and garnish with sliced ​​almonds.

Bon appétit!

 

 

Caroline
President Hippocrate Bio
Sweet Potato Buckwheat Bowl

Sweet Potato Buckwheat Bowl 0

Made with buckwheat, gluten-free and highly nutritious pseudo-cereals, this bowl is an ideal meal for a hearty meal that will provide you with all the energy you need to complete your tasks of the day, whether it's a day at the office or a hike. in the mountains!

Thanks to its high fiber content and being an excellent source of vegetable proteins, buckwheat helps to achieve a satiety effect and controls the level of sugar in your blood. 

Allied here with sweet potatoes which bring a sweet side, paired with broccoli and crunchy pumpkin seeds, it offers you here a meal filled with colors, flavors and nutrients!

 

 

Sweet Potato Buckwheat Bowl

 

Makes 4 servings
Preparation time 10 minutes 
Cooking time 30 minutes

 

  • 1/2 cup raw buckwheat kernels
  • 1 small head of cauliflower, finely chopped
  • 1 tbsp coconut oil
  • 2 tbsp sesame oil
  • 2 cups of filtered water
  • 1 green onion, finely chopped
  • 1 small sweet potato, cut into 2 cm cubes
  • 2 cm peeled and minced fresh ginger
  • 1 garlic clove, finely chopped
  • 1 large broccoli, cut into florets
  • 2 cups of vegetable broth
  • 2 tbsp gluten-free tamari sauce
  • 2 tbsp of organic pumpkin seeds from europe
  • 1/4 cup chopped fresh cilantro

Preparation

  1. Rinse the buckwheat until the Water runs clear.
  2. In a pot, combine buckwheat, cauliflower and water. Add coconut oil and bring to a boil over medium-high heat.
  3. Cover and continue cooking over low heat. cook until most of the water is absorbed, about 10 minutes. 
  4. Set aside and remove the lid after 5 minutes.
  5. While the buckwheat cooks, heat the sesame oil in a large pan. When the oil is simmering, add the scallions and cover, stirring, about 1 minute. Add the cubed sweet potatoes. Sauté until the sweet potatoes are tender, about 10 minutes.
  6. Add the ginger and garlic, stir and cook for about 3 minutes. Add the broccoli, broth and tamari then simmer for 5 minutes, until the broccoli is tender.
  7. To serve, divide the buckwheat / cauliflower mixture between 4 bowls and divide the broccoli / sweet potato mixture on top of the 4 bowls. Garnish with the pumpkin seeds and fresh cilantro.
  8. Keeps 2-3 days in the refrigerator. 

 

Bon appétit!

 

 

Caroline
President Hippocrate.Bio
Asian Tofu with Cashews on a Plate

Asian Tofu with Cashews on a Plate 0

A meal on a plate ... who could say better ?! A simple, healthy and quick meal perfect for busy evenings. Psssst! Do more to fill your lunch boxes!

 

Asian Tofu with Cashews on a Plate

Makes 4 servings
Preparation: 20 minutes
Cooking: 20 minutes

 

 

  • 1 block of 450g extra-firm organic tofu, liquid removed and well squeezed
  • 1 whole broccoli, florets and stems cut into bite-size pieces
  • 1 red pepper, roughly chopped
  • 1/4 red onion, roughly chopped
  • 1 / 4 cup of large organic raw cashews

For the sauce 

  • 1/4 cup tamari sauce
  • 1/2 tbsp gluten-free hoisin sauce
  • 1 tsp rice vinegar
  • 1,5 tbsp of pure maple syrup
  • 2 gousses d'ail hachées
  • 2 cm chopped ginger
  • 1 green onion, finely chopped
  • 2 tbsp of water
  • 1 teaspoon of cornstarch

 

Preparation

  1. Preheat the oven to 400F. In a small saucepan over medium heat, place all the sauce ingredients and simmer for about 5 minutes until thickened. Stir constantly. Remove from the heat and set aside.
  2. In a bowl, break the tofu into small pieces (about 2 cm) and cover with 2 tbsp of the sauce. Toss to coat.
  3. On a baking sheet lined with parchment paper, place the coated tofu, broccoli, peppers, onions and cashews. 
  4. Add ground black pepper to taste. Garnish with a drizzle of olive oil or sesame oil to taste.
  5. Bake and cook for about 15 minutes.
  6. Remove from the oven and stir, adding the rest of the sauce. Add green onions, sesame seeds to taste.
  7. Serve over rice or quinoa.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
African Sweet Potato and Lentil Stew

African Sweet Potato and Lentil Stew 0

African Sweet Potato and Lentil Stew 

 

Makes 4 servings
Preparation: 15 minutes
Cooking: 45 minutes 

 

 

 

  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, peeled and chopped
  • 2 tsp chopped fresh ginger
  • 1/2 teaspoon ground cayenne pepper
  • 1 tbsp of red curry paste 
  • 1 sweet potato, about 1 pound, cubed
  • 2,5 cups of vegetable broth
  • 3/4 cup whole coconut milk
  • 3 beef heart tomatoes, chopped
  • 2 cups of coffee mushrooms, chopped
  • 1 cup torn spinach
  • 3 tbsp peanut butter 
  • 2 tbsp chopped fresh cilantro
  • Freshly ground pepper to taste
  • 1 cup of dried lentils
  • 1/2 cup peanuts organic dry roasted 

 

Preparation

  1. Heat the olive oil in a large, heavy-based pot. Add the onion, garlic, ginger and cayenne pepper. Cook over low heat for about 10 minutes, stirring a few times. 
  2. Add the red curry paste, mix well and cook for 1 minute. Add the sweet potatoes and cook for another 3 to 4 minutes, stirring regularly.
  3. Add the broth and tomatoes and bring to a boil.
  4. Add the lentils, cover and reduce the heat to edium. Simmer 15-20 minutes. 
  5. Add the mushrooms, peanut butter and coconut milk. Continue cooking for about 5 minutes, stirring well so that the peanut butter is incorporated into the sauce. Add the spinach and cilantro, turn off the heat. 
  6. To serve, place the stew in 4 bowls and garnish with additional fresh cilantro, roasted peanuts and freshly ground pepper. 

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Coriander tempeh with tomato-coconut salsa

Coriander tempeh with tomato-coconut salsa 0

 

Coriander tempeh with tomato-coconut salsa

Makes 4 servings
Preparation: 20 minutes
Cooking: 20 minutes 

 

 

For the salsa 

1 large tomato, roughly chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 tbsp of sliced ​​organic grilled coconut
2 tbsp olive oil
the juice of a lime
1/4 teaspoon cayenne pepper

 

For the tempeh

240g tempeh, divided into 4 triangles 
4 tbsp olive oil
4 tbsp ground coriander
pinch of salt
1 small cauliflower
1 pepper of your choice, seeded and sliced ​​into strips
10 Asparagus tips, trimmed, cut into thirds 

 

 

Preparation

  1. Preheat the madman to 350F.
  2. For the salsa: Combine all the ingredients in a large bowl and mix. Put aside. You can make the salsa the night before.
  3. For the tempeh: Place the tempeh in a baking dish, cover with 2 tbsp of oil, cilantro and salt. Cook, about 10 minutes, until the tempeh is golden and crisp.
  4. For the cauliflower: Break the cauliflower into florets using a small knife. Place in a food processor and pulse until you get small coarse pieces.
  5. In a large skillet heated over medium heat, heat the remaining 2 tbsp of oil. Add the cauliflower, peppers and asparagus. Stir and cook, stirring a few times, until the asparagus is tender, about 5-6 minutes. Season with freshly ground pepper to taste.
  6. Divide the vegetables into 4 plates and top with the tempeh.
  7. Garnish with salsa and serve.

Bon appétit!

 

 

Caroline
President Hippocrate Bio 

 

 

Pan-fried chickpeas, portobello and Swiss chard over cauliflower purée

Pan-fried chickpeas, portobello and Swiss chard over cauliflower purée 0

A quick and easy dish to make! Made with creamy and comforting mashed cauliflower, top it with sautéed veggies and you'll have an easy, simple, super healthy, all-plant meal. In addition, it is sure to impress your guests with its delicious taste and dazzling colors!

 

Zoom on Swiss chard!

Belonging to the same family as beets and spinach, Swiss chard not only tastes amazing, but it's also incredibly nutritious. This incredible vegetable is packed with nutritional benefits that are beneficial for achieving and maintaining optimal health. You can find Swiss chard (with white stems) but also other varieties of rainbow chard, which have red, purple or yellow stems. All of them are super nutritious and can be used in this recipe. For now, here are some of the benefits of this little-known vegetable! 

  • Regulation of blood glucose
  • Helps the pancreatic cells to regenerate.
  • Excellent source of vitamins C, E, A, manganese and zinc.
  • Contains antioxidant phytonutrients
  • Supports healthy bones.

And now, it's time to get down to business and try this little recipe gem!

 

 

Pan-fried chickpeas, portobello and Swiss chard over cauliflower purée

Preparation: 10 minutes
Cooking: 20 minutes
Serves 2-3 generous portions

 

INGREDIENTS

  • 1 head of cauliflower - broken into florets
  • 1 tablespoon of nutritional yeast
  • 1/2 teaspoon of salt
  • 1/4 teaspoon pepper
  • 1 cup of Chickpeas cooked, rinsed and drained
  • 2 garlic cloves - minced
  • 1/2 cup unsweetened, flavorless vegetable milk
  • 1 tablespoon of sesame oil
  • 2 green onions - finely chopped
  • 2 cups of portobello mushrooms, cut into strips
  • 1/2 tablespoon of tamari
  • 1/2 teaspoon garlic powder
  • 2 cups chopped multi-colored Swiss chard
  • juice of a lemon

INSTRUCTIONS

  1. Boil cauliflower until tender, about 7 to 8 minutes.
  2. Drain, rinse and add the cauliflower to a high power blender.
  3. Add the nutritional yeast, salt, pepper, garlic cloves and unsweetened, no-flavored vegetable milk.
  4. Blend until smooth.
  5. In a large skillet, add the sesame oil and heat over medium-high heat.
  6. Add the shallots and chopped mushrooms. Cook for 10 minutes, stirring occasionally, until the mushrooms are tender.
  7. Add the tamari, garlic powder, chickpeas and Swiss chard. Stir for about 1 minute until the Swiss chard is wilted. Remove from fire.
  8. In a bowl, add the cauliflower puree and garnish with the mushroom / chard / chickpea mixture. Drizzle with lemon juice. 
  9. This dish will last 2-3 days in the fridge, but it's best to serve it immediately!

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Spicy chickpea patties

Spicy chickpea patties 0

Traditionally served as a tapas dish, this popular Spanish recipe was too good to share! So here it is served as a main course! You can accompany it with romesco sauce, with pita bread or with fresh or grilled vegetables. 

Spicy chickpea patties

Makes 4 servings 
Preparation 20 minutes
Cooking 35 minutes

 

Ingredients:


3 / 4 cup of organic dried chickpeas 
1/4 cup olive oil
1 medium onion, diced
1 stalk of celery, diced
1 carrot, diced
3 gousses d'ail hachées
1 1/2 tablespoon tomato paste
2 bay leaves
2 teaspoons of ground roasted cumin
Freshly ground black pepper
2 tablespoons of harissa
3 tablespoons of freshly squeezed lemon juice
¼ cup chopped cilantro
1/4 cup chopped parsley
1 flax egg
1/2 cup chickpea flour
1/4 cup olive oil
½ cup of sauce Romesco

 

Preparation: 

 

  1. Cover the chickpeas with water and let soak for 8 hours or overnight. Drain.
  2. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the onion, celery and carrot, season with pepper and cook for 5 minutes.
  3. Add the garlic and tomato paste and cook for 1 minute.
  4. Add the bay leaves, cumin, chickpeas and add water to cover by 1 inch. Reduce the heat to low and simmer for 30 to 45 minutes or until the chickpeas are tender and all the liquid is cooked through so that they are almost dry. If the beans are cooked but seem too soft, increase the heat and boil to reduce the juices to a glaze. It doesn't matter if they start to brown a bit. It adds extra flavor. Remove from heat and let cool.
  5. Remove and discard the bay leaves.
  6. Place the chickpeas in a food processor and pulse 3-4 times to roughly chop them. Add 2 tablespoons of chickpea flour, harissa, 3 tablespoons of lemon juice, parsley, coriander and flax egg then mix. If the mixture seems a little wet, add a tablespoon or two of chickpea flour.
  7. Pour the rest of the chickpea flour on a plate. Form the chickpea dough into 8 balls; roll in the chickpea flour to coat them well; then form patties 3 inches in diameter and ½ inch thick. Place on a wire rack and refrigerate for 30 minutes to firm.
  8. Preheat the oven to 200F.
  9. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chickpea patties and cook on each side for 5 minutes or until crispy, golden and heated through, adding an additional tablespoon of oil when turned over. Transfer to the oven to keep warm. You may need to do this in two batches, depending on the size of your pan.
  10. Serve with Romesco sauce and a refreshing salad that contains cucumbers, arugula, tomatoes and green onions. Also delicious with romesco sauce and zucchini pasta!

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Sweet Potato Skillet with Walnuts and Pears

Sweet Potato Skillet with Walnuts and Pears 0

Here's a comforting meal, perfect for those chilly times. Tender sweet potatoes, pears and crunchy nuts come together to make a simple, delicious and healthy dish!

You can serve this recipe as a main course or with quinoa and grilled chickpeas, it is excellent with tempeh too. Treat your taste buds!

 

 

Sweet Potato Skillet with Walnuts and Pears

Makes 4 servings

Preparation time: 45 minutes

 

INGREDIENTS

  • 1 1/2 tablespoon olive oil
  • 3 1/2 cups peeled sweet potatoes in 2 cm cubes
  • 1/2 cup chopped Spanish onion (or red for added color!)
  • 1/4 cup of water
  • 1/2 teaspoon of dried basil
  • 1/4 teaspoon pepper
  • 1/4 cup of water
  • 1 cup of organic walnuts from europe coarsely chopped and toasted
  • 1 large, firm but ripe pear (Anjou or Bosc are my favorite!)
  • 1 tablespoon of balsamic vinegar

 

 

PREPARATION

 

  1. Heat oil in a very large non-stick skillet over medium heat.
  2. Add the sweet potato cubes and onion and cook 15 minutes to lightly brown, stirring occasionally.
  3. Add water, basil and pepper; cover and cook over low heat for 10 more minutes or until onion is very tender.
  4. Remove the lid and stir in the walnuts and pear; cook another 5 minutes or until pear is heated through and tender.
  5. Stir in the vinegar and season with a pinch of sea salt if desired.
  6. Garnish with fresh basil.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Slow Cooker Middle Eastern Chickpea Eggplant Stew

Slow Cooker Middle Eastern Chickpea Eggplant Stew 0

This stew is inspired by Middle Eastern cuisine and contains ingredients typical of this cuisine: pomegranate molasses, saffron, cardamom, etc.

Thanks to these herbs, I guarantee you an absolutely divine smell during cooking! The flavor is both slightly tart and comforting. 

Perfect for cold fall days, this dish goes well in the lunch box. 

You can also serve it with naan breads or pita chips! 

Slow Cooker Middle Eastern Chickpea Eggplant Stew

  • 1 medium onion, chopped
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons of olive oil
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1/2 inch piece of fresh ginger, peeled and minced
  • 3 cups of chopped tomatoes 
  • A pinch of saffron
  • 1 tablespoon of miso 
  • 2 tablespoons of pomegranate molasses
  • 1,5 cup of Chickpeas cooked, drained and rinsed
  • 1 large eggplant, cut into cubes
  • 2 cups of fresh spinach
  • Prepared couscous or short brown rice, for serving

 

  1. In a large saucepan, add the onions, garlic, olive oil and a pinch of salt.
  2. Sauté over medium heat for 5 minutes or until onions are tender and a little golden.
  3. Add the cardamom, cinnamon, cumin and garlic powder and cook for another 2 minutes over low heat.
  4. Add the minced ginger and sauté for a further minute. Add the tomatoes, saffron, miso and pomegranate molasses. Simmer over medium heat for 5 minutes.
  5. Add the sauce, eggplant and chickpeas to the slow cooker and stir until combined.
  6. Cover and cook on HIGH for 4 to 5 hours.
  7. Remove the lid, add the spinach until wilting.
  8. Serve over quinoa or rice.

 

 

Bon appétit!

 

Caroline
President Hippocate Bio
  • Caroline Bisaillon
  • tags: gluten free
Roasted cabbage with crispy chickpeas and tahini sauce

Roasted cabbage with crispy chickpeas and tahini sauce 0

A very simple recipe to prepare, entirely herbal and perfectly balanced. Satisfying enough to be served as a main course or can also be served as a side dish.

 

Roasted cabbage with crispy chickpeas and tahini sauce

Makes 2-4 servings
Preparation 15 minutes
Cooking 1 hour 

 

INGREDIENTS


FOR THE CABBAGE:
1 small to medium red cabbage (any type of cabbage can be used)
extra virgin olive oil
salt and pepper
1/4 teaspoon fennel seeds
1/4 teaspoon dried dill


FOR CHICKPEAS
1 cup of Chickpeas cooked, rinsed and drained
4-6 new onions, chopped
1 garlic clove, finely chopped
Pepper


FOR THE TAHINI SAUCE
2 tablespoons of 100% natural sesame butter
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon pure maple syrup
a few teaspoons of cold water (added one at a time until you get the desired consistency)


TO SERVE
fresh dill
freshly ground pepper to taste

 

INSTRUCTIONS

 

  1. Preheat the oven to 400F.
  2. Wash and cut the cabbage into quarters, the number will depend on the size of your cabbage.
  3. Place the cabbage in a baking dish, drizzle with extra virgin olive oil, sprinkle with salt and pepper and some dried dill and roast for 35 to 40 minutes. If the cabbage seems to be drying out, add a little water to your baking dish in the last 15 minutes of cooking.
  4. Add the cooked chickpeas to another baking dish.
  5. Add the onions and garlic, sprinkle with pepper, drizzle with olive oil, mix and put in the oven. It will take about 35-45 minutes to be crisp. Stir a few times during cooking.
  6. While the vegetables cook, prepare the tahini sauce. Add the sesame butter to a small bowl with the lemon juice and maple syrup.
  7. Stir and add cold water, one teaspoon at a time, and continue until it becomes creamy and runny enough to garnish the braised sprouts. Depending on your preference, you can make it thicker. Pepper to taste.
  8. When the cabbage and chickpeas are ready, add the cabbage wedges to a serving dish, spread the chickpeas on top,
  9. Drizzle with tahini sauce and sprinkle with fresh dill. 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Sweet potato curry with chickpeas

Sweet potato curry with chickpeas 0

A meal with the perfect balance of flavors! It's a hot and spicy curry full of comforting and detoxifying spices.

The spinach it contains supports cognition thanks to its high content of vitamin K and folic acid, while the sweet potatoes contain a ton of immune-boosting beta-carotene.

On the spice side, curry powder is another perfect example of Hippocrates' famous phrase: “may your food be your medicine”. Indeed, curry is a mixture of spices with many virtues, including turmeric, which is a powerful anti-inflammatory which can also purify the liver.

All the classic flavors of curry appear here, but the sweet potatoes and coconut milk bring out a sweet creaminess that will bring you well-being and comfort!


Sweet potato curry with chickpeas

Makes 8 servings
Total time: 40 minutes 

  • 1/2 tablespoon olive oil
  • 150g baby spinach or baby kale
  • 3 cups of Chickpeas cooked, rinsed and drained
  • 1 red onion, diced
  • 2 yellow peppers, diced
  • 2 sweet potatoes, cut into 1/4-inch cubes
  • 1/2 cup frozen corn
  • 1 large carrot, peeled and diced
  • 5 stalks of celery, diced
  • 7 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons curry powder
  • pinch of salt
  • 3 cups of chopped tomatoes
  • 1 can of 398 ml whole coconut milk

 

Preparation

 

  1. Heat a large saucepan over medium heat.
  2. Add olive oil, onion, carrots, celery and peppers. Sauté, stirring often, until the onions are translucent.
  3. Add the garlic, ginger, corn, spinach or kale and curry powder. Cook for 2 minutes.
  4. Add the rest of your ingredients.
  5. Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.
  6. Garnish with fresh cilantro and serve with rice or quinoa.

Bon appétit!

 

 

Caroline
President Hippocrate Bio
Acorn squash stuffed with quinoa, cranberries and walnuts

Acorn squash stuffed with quinoa, cranberries and walnuts 0

The star of this dish is acorn squash, which happens to be a great source of vitamin C. My garden is overflowing with it right now and as the temperatures drop day by day, I thought I'd make a comforting and downright delicious dish!

All acorn squash come in different sizes, so roasting times may vary slightly. When a knife can be easily inserted into the flesh, the squash is tender and ready to stuff. Roasted seeds are a real treat, so if you have the time, clean them up and roast them!

Acorn squash stuffed with quinoa, cranberries and walnuts

Makes 6 servings
Preparation: 10 minutes
Cooking 40 minutes 

 

 


3 medium acorn squash
3 tablespoons of olive oil
1 cup of white quinoa
2 cups of vegetable broth
1/2 sweet onion, chopped
1/2 red pepper, chopped
2 garlic cloves, minced
150 g sliced ​​mushrooms
3 / 4 cup of organic European walnuts hachées
3 / 4 cup of organic dried cranberries 
1 tablespoon of fresh thyme, the dried one does the job too 
Pinch of red pepper flakes
Sea salt and freshly ground pepper to taste

 

Preparation

 

  1. Preheat oven to 450 degrees.
  2. Cut off each end of the squash. Stand the squash upright and cut in half lengthwise.
  3. Remove the pulp and seeds and throw them in the compost *.
  4. Brush each squash half with 1 tablespoon of olive oil, then sprinkle with sea salt and black pepper.
  5. Arrange cut sides down on a baking sheet lined with parchment paper.
  6. Roast squash until flesh is tender and edges are golden, about 25 to 35 minutes.
  7. While the squash is roasting,
  8. In a medium pot, add the quinoa and vegetable broth.
  9. Bring to a boil then cover and reduce the heat to low, cook for 15 to 20 minutes.
  10. While the quinoa is cooking, prepare the rest.
  11. In a large skillet over medium heat, add 2 tablespoons of olive oil, onion, red pepper and garlic.
  12. Sauté for 5 to 8 minutes until softened.
  13. Add the mushrooms, thyme, red pepper flakes, salt and pepper.
  14. Simmer 5 more minutes until mushrooms are softened. Remove from fire.
  15. Add the quinoa, nuts and cranberries.
  16. Remove the cooked squash from the oven and turn it over so the cut side is up.
  17. Fill the roasted squash halves with the mushroom mixture and cook for another 10 minutes.
  18. Enjoy!

 

Notes

* The seeds can be washed with water and toasted in a pan with a little oil until crisp, add spices of your choice and enjoy as a snack, on a soup or in a salad !

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio