Sauces and side dishes

Lacto-fermented rhubarb

Lacto-fermented rhubarb 0

Do you know about lacto-fermentation and its multiple benefits? 

Fermentation changes the flavor of food, it often works as a flavor enhancer, it gives depth to flavors, all in a natural way.


Lacto-fermentations are excellent for your health for several reasons:


  • They have a probiotic action, that is to say they act positively on the bacterial flora that populates the intestine and therefore on your immune system by making it more able to defend itself against others. pathogenic bacteria.
  • They are richer in micronutrients than their fresh or cooked counterparts because fermentation itself generates micronutrients. 
  • Fermentation also increases the bioavailability of nutrients. 
  • Fermentation makes it possible to degrade the toxic compounds present in certain plants.
  • Fermented foods are more digestible. Due to the presence of enzymes, these are in a way predigested and stimulate the production of hydrochloric acid which in turn allows better digestion.
  • Fermented foods are safe. The risk of becoming intoxicated with fermented foods is almost non-existent (while it is much more common with poorly sterilized cans, for example). In fact, the acids produced during fermentation prevent the development of pathogenic agents.


What is lacto-fermentation?

Lacto-fermentation transforms sugar into lactic acid as in yoghurts, kefir, sauerkraut or even pickles. Do not panic if you stay away from milk, there is not the slightest trace of it in lacto-fermented vegetables, it is simply that it is the same family of bacteria that operates and that transforms the sugars into Lactic acid. And lactic acid is what gives that good tangy taste to vegetables, like yogurt or cheese.


Lacto-fermented rhubarb

Makes 2 jars of 500ml


  • 465g fresh rhubarb, washed and diced
  • 400g red onions, finely chopped
  • 225g organic sultana raisins
  • 20g sea salt 
  • 3g ground cumin
  • 4g ground curcama
  • 5g Vietnamese pepper (or ground black or pink pepper)


  1. Mix all the ingredients in a bowl, massaging until the salt is well incorporated and it begins to squeeze the liquid from the rhubarb vegetation.
  2. Leave to macerate for about 30 minutes.
  3. Massage the mixture by pressing firmly to release the liquid. 
  4. Repeat steps 2 and 3.
  5. Squeeze the mixture into small glass containers. Making sure the mixture is tightly packed in the jars, add the juice to the mixture.
  6. Make sure that the latter covers all the mixture. If there is not enough liquid, add filtered water to cover the surface of the mixture, or alternatively, sauerkraut juice.
  7. Close the container and let ferment at room temperature, out of direct sunlight.
  8. Open the container once a day to release the gas and squeeze the rhubarb to make sure it is covered in liquid.
  9. After 5 days, your lacto-fermentation is ready to be consumed!


Bon appétit!



President Hippocrate Bio



Nordic nut bread - without flour

Nordic nut bread - without flour 0

Although different from the breads you are used to, this Nordic bread is highly nutritious and tastes very rich!

A bread made entirely of nuts, grains, seeds, eggs (the real ones for omnis and veganegg for veggies) and oil.

Thanks to its flavor with many nuances and its dense texture, a single slice will be more than enough to fill you! As you can imagine, this type of bread will provide you with a lot of energy, nutrients, fiber and high satiating power given the wide variety of nuts and seeds it contains.

No flour, yeast or leaven, no kneading or leavening ...!

Its preparation will take no more than 10 minutes. The most "complex" job will be to fill the mold where you will cook it.

This recipe is the basic one, however, you can vary it to make for example: 

  • rosemary and olive bread 
  • pain au chocolat and dried cranberries
  • date bread 
  • raisin and cinnamon bread
  • and more!


Nordic nut bread - without flour





  1. Combine all the nuts and seeds in a large bowl.
  2. Add salt, olive oil and eggs or veganeggs.
  3. Mix well to combine.
  4. Spoon into a parchment-lined loaf pan, pressing down and flattening the surface.
  5. Bake at 325 for one hour.
  6. Let cool then unmold.
  7. Slice and serve grilled or as is.
  8. Serve it with jam, nut butter or a veggie pâté!


Bon appétit!




President Hippocrate Bio 




Romesco sauce

Romesco sauce 0

Roasted red peppers and almonds are the basis of this spicy romesco sauce. This delicious recipe of Catalan origin is sweet, tangy and smoky thanks to cayenne pepper and smoked paprika. It turns this recipe into a memorable sauce. A complex flavor, but surprisingly easy to prepare!

This spicy romesco sauce goes very well with crusty bread and vegetable crudités. It also pairs perfectly with asparagus, summer squash and zucchini, to name just a few veg options. For my part, I love it with zucchini pasta and our famous chickpea balls!



Romesco sauce


Makes 4 servings
Preparation time: 5 minutes
Cooking time: 15 minutes 




2 roasted red peppers, ideally over a flame, otherwise in the oven
100g oforganic natural european almonds
1 garlic clove, minced
1 Italian tomato, diced
120 ml olive oil
1 tsp smoked paprika
pinch of cayenne pepper
1 tbsp red wine vinegar
freshly ground pepper



  1. Core the peppers, remove the skin.
  2. Place all the ingredients in a food processor and mix until blended. 
  3. Serve hot over zucchini pasta and chickpea pancakes!
  4. Store up to 4 days in the refrigerator in an airtight container. 



Bon appétit!



President Hippocrate Bio


Jackfruit apple and beet verrines

Jackfruit apple and beet verrines 0

These unusual verrines are perfect for an aperitif, your taste buds will be pleasantly surprised by the mixture of flavors in this recipe!

Jackfruit apple and beet verrines 

Makes 4 servings
Preparation 25 minutes



  • 30 g de organic walnuts from Europe
  • 60 g cooked red beets
  • 30g spring mix style lettuce
  • 1 apple
  • 1 tbsp lemon juice
  • 1 tbsp of balsamic vinegar
  • 70 g of bbq jackfruit 
  • 3 tbsp pure maple syrup
  • 3 tbsp olive oil
  • freshly ground pepper



  1. Coarsely chop the nuts then brown them in a non-stick pan without fat, turning them occasionally, until they become fragrant. Remove them from the pan and then let them cool.
  2. Prepare the vinaigrette by mixing the maple syrup, vinegar, and pepper. Add the oil vigorously.
  3. Drain the beets and cut them first into 0,5 cm thick slices, then into matchsticks, and finally into small cubes.
  4. Unravel the jackfruit.
  5. Sort the lettuce mixture, wash it and wring it out.
  6. Wash the apple then wipe it dry, cut it in half, remove the core and the seeds, then grate the apple halves with a kitchen grater. Mix immediately with the lemon so that the apple does not brown.
  7. In 4 small verrines, arrange the following preparations in layers: apple, red beets, shredded jackfruit and lettuce mixture. Drizzle each layer with a little dressing. Sprinkle with walnuts just before serving.
  8. Tip: When choosing an apple, choose an acidic apple.

Bon appétit!


President Hippocrate organic






Mushrooms stuffed with walnuts

Mushrooms stuffed with walnuts 0

Mushrooms stuffed with walnuts 


Makes 12 servings
Preparation: 10 minutes
Cooking: 20 minutes



12 cremini or paris mushrooms
1/4 cup olive oil plus 2 tbsp
1 / 2 minced onion
4 gousses d'ail hachées
1 teaspoon of fresh thyme
1 cup of organic walnuts from Europe chopped 
pinch of salt, freshly ground pepper
1/2 teaspoon paprika
1/4 cup coconut cream
1/4 cup parsley for garnish, optional 



  1. Clean the soil from the mushrooms if there are any with a cloth, then remove the feet. Chop the stems of the mushrooms and set aside.
  2. Heat 2 tbsp of olive oil in a large, skillet with a lid. Once the oil is hot, add the onions, garlic, reserved mushroom stems and thyme. Cook over medium heat until tender.
  3. Add the walnuts, salt, pepper and paprika. Sauté until the nuts release their aroma.
  4. Remove from the heat and add the coconut cream. Mix.
  5. Using a spoon, stuff the mushrooms, pressing the mixture well.
  6. Heat the remaining oil in the pan with the lid on medium. Place the mushrooms, stuffed side up in the pan and cover. Cook for about 2-3 minutes. Reduce heat to low and continue cooking for 10-15 minutes, until tender.
  7. Garnish with parsley if desired, to serve with quinoa and a salad or grilled vegetables for a healthy and delicious meal!



Bon appétit!


President Hippocrate Bio
Cauliflower steaks a la Chermoula

Cauliflower steaks a la Chermoula 0

An ideal recipe for sharing meals, these cauliflower steaks topped with chermoula make a great starter!

Take advantage of the abundance of vitamins C and B6 contained in this vegetable to boost your immune system! 

Cauliflower steaks a la Chermoula

Makes 4 servings
Preparation: 15 minutes
Cooking: 25 minutes



Cauliflower steaks

  • 2 large heads of cauliflower
  • 1/4 cup and 2 tbsp olive or avocado oil
  • 3 tbsp freshly squeezed lemon juice
  • 3 tbsp minced capers
  • 3/4 tsp garlic powder
  • 1/2 tsp paprika
  • freshly ground pepper to taste


  • 3/4 cup oforganic natural almonds minced
  • 2 cup chopped parsley, more for garnish
  • 1 cup chopped cilantro, more for garnish
  • 1/2 cup plus 1 tbsp olive oil
  • 1/4 cup lemon juice 
  • 2 tbsp of water
  • 1 tbsp gluten-free tamari sauce
  • 3 tbsp capers
  • 1 tbsp minced garlic
  • 1 tbsp chopped jalapeno peppers
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flakes
  • pinch of salt


  1. Preheat the oven to 450F.
  2. For the steaks: remove the leaves and the base of the trunk.
  3. Cut in half in the center, then, cut slices about 4 cm thick. Repeat to get 8 nice slices.
  4. Place the slices on a baking sheet.
  5. In a bowl, combine the oil, lemon juice, capers, garlic powder, paprika and pepper.
  6. Spread half of the mixture over the cauliflower slices. Place in the oven. 
  7. Cook for 12 minutes then turn the slices over and rotate the baking sheets if you have used two. Spread the rest of the oil mixture over the slices. Return to the oven and roast for another 10-12 minutes, until the cauliflowers are golden and the thickest part can be easily pierced with a fork.
  8. For the chermoula: While the cauliflower cooks, sauté the almonds in a skillet over medium heat, stirring continuously, until golden brown and fragrant, about 5 minutes.
  9. In a food processor, combine half of the almonds, parsley, cilantro, oil, lemon juice, water, tamari sauce, capers, garlic, peppers and salt until obtained a creamy sauce.
  10. Place the steak slices on plates, garnish with the chermoula, parsley and cilantro, then the rest of the toasted almonds. 
  11. Bon appétit!



President Hippocrate organic



THE Best Garlic Baba Ghanoush

THE Best Garlic Baba Ghanoush 0

Do you know the Baba Ganoush?

Baba ganoush is similar to hummus, but it requires grilled or roasted eggplant instead of chickpeas. In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic, and salt.

Both dips are native to the Eastern Mediterranean and are often served with pita bread and raw, crunchy vegetables. You can use baba ganoush as you would with hummus, a dip or a spread.

I love my baba ghanoush with LOTS of garlic! If you don't like garlic as much as I do, avoid grating the raw clove as a garnish.

Without it you'll have a more subtle (slightly sweet) garlic flavor that will make everyone very, very happy. We like to serve it as part of a trio of dips, with homemade hummus and muhammara. Accompanied by raw vegetables and pita chips, you really can't go wrong.

Baba Ganoush is much easier to do than most people think! So, are you ready to get started ?!




THE Best Garlic Baba Ghanoush


Makes 2 cups
Preparation time: 10 minutes
Cooking time: 35 minutes
Rest time: 30 minutes



1 head of garlic, plus 1 clove of garlic
1 tbsp. plus 1 tsp. olive oil and more for garnish
Freshly ground black pepper
2 medium eggplants
3 tbsp lemon juice
1/4 cup 100% natural sesame butter
1 tbsp freshly chopped parsley
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Pomegranate arils
A pinch of crushed red pepper flakes
Grilled pita and chopped vegetables, for serving




  1. Move the oven rack to the top third of the oven and preheat to broil on high power. Line a large baking sheet with parchment paper.
  2. Cut off the top of the head of garlic and drizzle with a teaspoon of olive oil.
  3. Season with pepper and wrap in foil.
  4. Pierce the eggplants all over with a fork. Place the eggplant and garlic on a large baking sheet and place in the oven.
  5. Grill, turning occasionally, until the eggplant is charred on the outside and tender inside and the garlic is tender, 30 to 35 minutes. Tip: Test the cooking of the eggplant by inserting a paring knife in the center of the eggplant. If there is resistance, continue cooking.
  6. Let the eggplants cool for 10 minutes, then open them and remove the flesh. Discard the skin and place the flesh in a colander to drain for 30 minutes, stirring once every 15 minutes. 
  7. In a large bowl, combine the eggplant, roasted garlic cloves, cumin, smoked paprika and lemon juice. Use a fork to mash the garlic cloves, then keep stirring until the eggplant is broken down and the lemon juice is incorporated.
  8. Add the tahini, 1 tablespoon of olive oil and grate the remaining clove of garlic in a bowl. Stir to combine and season with pepper, then transfer to a serving dish.
  9. Garnish with parsley, chili flakes, arils of pomegranate and a drizzle of olive oil.
  10. Serve with toasted pita bread and / or vegetables.
  11. Store in the refrigerator in an airtight dish.


Bon appétit!


President Hippocrate Bio
Squash and Pear Puree with Maple Glazed Almond Topping

Squash and Pear Puree with Maple Glazed Almond Topping 0

Right now, the fall fruit and vegetable harvest season is in full swing with crunchy apples and colorful squash! These good products go so well with comforting-tasting spices like cinnamon and ginger, their cooking spreads smells that remind me of my childhood!

This squash and pear puree, combined with sage and maple glazed almonds, has a smooth and creamy flavor.

Squash and Pear Puree with Maple Glazed Almond Topping

Makes 6 servings
Preparation: 20 minutes
Cooking: 1 hour 



  • 3 medium acorn squash
  • 1/2 cup oforganic natural almonds trenches
  • 4 tablespoons of coconut oil (or olive oil to taste)
  • 1 tablespoon of pure maple syrup
  • 3/4 tsp. chopped fresh sage (dried may also work)
  • freshly ground pepper to taste
  • 3 Anjou pears (or other variety)
  • 3/4 tsp. ground ginger
  • 1/4 tsp. allspice
  • 3 tablespoons coconut cream



  1. Preheat the oven to 350 degrees F. Place the squash, cut side down and seeded, in a baking dish. Add 3/4 cup of water. Roast squash until fork tender, about 1 hour.
  2. When cool enough to touch, pour flesh with a large spoon into medium bowl and set aside; throw away the bark.
  3. In a small skillet over medium-high heat, cook the almonds in 1 tbsp of oil and maple syrup, stirring often, until the almonds are toasted and glazed. It takes about 5-6 minutes. Stir in the sage.
  4. Transfer the almonds to a plate and season with pepper to taste. Let cool.
  5. Meanwhile, in a medium pot over medium heat, combine 1/3 cup of water, pears, ginger and allspice and simmer until pears are tender, about 15 minutes.
  6. Add the reserved squash. Stir with a wooden spoon, crushing the large pieces.
  7. Stir in the coconut cream and the rest of the oil. 
  8. Using an immersion blender, lightly puree.
  9. Season with more pepper, if desired.
  10. Transfer to a serving dish and sprinkle with the reserved almonds.

Bon appétit!



President Hippocrate Bio
Georgian Beet and Walnut Veggie Pate (Beet Pkhali)

Georgian Beet and Walnut Veggie Pate (Beet Pkhali) 0

I don't know about you, but I eat with my eyes first! A beautiful colorful and well-styled plate always makes me want. An aesthetic dish makes me want to taste it more slowly in order to appreciate all the taste subtleties that are there. This recipe is therefore made from red beets, in order to obtain a beautiful color that will whet your appetite! 

The earth abounds with an immense variety of foodstuffs, some of which, like beets, have such attractive culinary properties! In addition to its beautiful ruby ​​color (its color changes depending on the variety, ranging from white, yellow to red through the ranges of mauves, not to mention the marbled varieties so pretty on the plate!), Beetroot is an ally powerful for your health.



3 good reasons to eat beets

  • Beetroot helps to digest better: its high fiber content allows good intestinal transit, thus preventing constipation
  • It helps reduce the risk of cancer: beets contain betanin, an amino acid that gives beets a purplish color and has the property of destroying cancer cells and preventing the multiplication of diseased cells
  • It protects against cardiovascular diseases: its fiber and antioxidant content help ensure good heart health. Antioxidants help eliminate free radicals involved in cardiovascular disease, and fiber helps lower bad cholesterol levels, thereby reducing the risk of developing heart disease.


Whether you prefer yellow, white, red or marbled beets, all varieties provide the same vitamins and minerals. On the other hand, in addition to giving a bright color to your dishes, beetroot contains more betanine and therefore is the best for contributing to optimal health.


As I particularly like tasting dishes from other cultures, I recently discovered PKhali, a veggie pâté from Georgia, a country I didn't know! It is located in the Middle East, surrounded by Turkey, Armenia, Russia and Azerbaijan. 

This veggie pâté is a traditional dish that comes in many shapes and colors. It is usually made with different vegetables, fresh herbs, garlic and of course lots of nuts! In Georgia, it is usually prepared with beans, beet leaves and Swiss chard, but two of the most famous variations are those made from beets and spinach. These two vegetables saturated with vitamins and minerals add not only explosive flavors, but also attractive bright colors to this unusual dish.

People love to eat it with Georgian flatbread, Lavash, or spread it on rye bread, which is a more Ukrainian way to enjoy this dish.

For my part, I like to eat it with endives or with my nourishing homemade bread. Without further ado, go quickly and cook this little treat that goes well in the lunch box or serves as an aperitif accompanied by small rusks to impress your guests!



Georgian Beet and Walnut Veggie Pate (Beet Pkhali)

Preparation time: 45 minutes
Cooking time: 20 minutes
Makes: 4-6 servings 


454g beets (about 2 medium beets)
1,5 cups of Organic European Walnuts
3 garlic cloves, finely chopped
1 tablespoon of red wine vinegar
1 large bunch of washed and chopped cilantro (1,5 cups tightly packed)
Freshly ground pepper to taste
1/2 teaspoon ground coriander
1/2 teaspoon of fenugreek
1/2 teaspoon saffron
1/2 cup pomegranate seeds, for garnish



  1. Place the beets in a medium saucepan and cover with water.
  2. Bring to a boil and cook beets until tender, about 45 minutes.
  3. Remove the beets from the hot water and let them cool for 15 min.
  4. Meanwhile, in a food processor, crush the cilantro, nuts and garlic.
  5. Put aside.
  6. When the beets are cold enough to peel them, grate them using a fine grater.
  7. Mix the grated beets with the nut paste, vinegar and spices.
  8. You can choose to shape it into balls, or place in small pots or a nice serving dish. Garnish with pomegranate seeds and half walnuts.
  9. Refrigerate the Pkhali for at least an hour before serving. Psssss! It is even better the next day!


Bon appétit!


President Hippocrate Bio
Oriental green beans with walnuts

Oriental green beans with walnuts 0

If you like dishes with strong oriental flavors, this typical Sichuan recipe will satisfy you! It features one of the current seasonal vegetables, the green beans. 

This vegetable is particularly interesting from a nutritional point of view, here is why you should include it in your diet. 


5 benefits of beans 

  1. Counter constipation: Getting enough fiber a day helps prevent constipation. A 1/2 cup serving of green beans contains 8g of fiber. A diet rich in dietary fiber is also associated with a lower risk of colon cancer and may satisfy appetite by making you feel full more quickly.  
  2. Promote eye health: Green beans contain vitamins A and C, vitamins that help provide antioxidants to our body. Antioxidants play a role in the flexibility of the retina, thus contributing to better eye health. 
  3. Help the development of the fetus: Pregnant women benefit from consuming this vegetable which is rich in folate, a vitamin that plays a role in cell division. It is therefore essential in the production of new cells, including the fetus, but also allows wounds to heal more quickly during injuries. 
  4. Aging in style: The high vitamin A content of green beans helps to slow the aging of the skin. 
  5. Diabetes prevention: The high fiber and protein content of this vegetable helps to regulate the metabolism of sugar and therefore prevent rapid increases in blood sugar. 


Oriental green beans with walnuts

Makes 6 side dishes (approximately 3/4 cup per person)

Preparation: 25 minutes



1 / 2 cup of Organic walnuts from Europe
2 tbsp olive oil
1 pound green beans, tails removed
3 cm fresh ginger, peeled and chopped
2 gousses d'ail hachées
1/2 tsp Sichuan pepper 
3 tbsp tamari sauce
3 tbsp chili garlic sauce * (see note)
1 tbsp rice vinegar
1/2 tsp maple syrup
3 chopped green onions
Sesame seeds for garnish




  1. Place the nuts in a large skillet and cook over medium heat for a few minutes to toast lightly; remove and set aside.
  2. Add the oil to the pan and heat over medium-high heat. Add the green beans and cook for a few minutes or until just starting to soften, stirring frequently.
  3. Stir in the ginger and cook for 1 more minute.
  4. Add the tamari sauce, garlic, chili garlic sauce, rice vinegar, peppercorns and maple syrup; cook 3 to 5 minutes or until some of the excess liquid is cooked through and the green beans are tender and crisp.
  5. Stir in the green onions and remove from the heat.
  6. Sprinkle with nuts and sesame seeds.
  7. Serve with rice.



To make an easy and healthy homemade chili garlic sauce, use:

  • 100 grams of fresh hot peppers to taste
  • 4 chopped garlic cloves
  • 1 tbsp maple syrup
  • 2 tbsp of apple cider vinegar
  • Ground pepper to taste
  1. Place the ingredients in a food processor and mix until you obtain a smooth psauce.
  2. Place the sauce in a small pot and cook over low heat for about 10 minutes. 
  3. Let cool, store leftovers in the refrigerator in an airtight container. 


Bon appétit!


President Hippocrate Bio


Flax tortillas in 4 ingredients

Flax tortillas in 4 ingredients 0

Many wonder how to consume fine flaxseed to benefit from its many benefits ... here is an original and really delicious way to use them! With only 4 ingredients, this flaxseed tortilla recipe will surprise you with their soft and supple texture. You can garnish them as you wish or according to your fancy, the only limit is your imagination! For my part, I love them garnished with hazelnut butter and sliced ​​bananas for lunch !!




Flax seeds contain many nutrients that are beneficial for your health (they must be crushed to reap their benefits !!), the most important of which are:

  • Omega 3 fatty acids, also known as "good fats": they protect your heart and have been shown to be beneficial nutrients for lowering triglycerides and lowering blood pressure.
  • Lignans, flax seed is the plant that contains the most lignans, an antioxidant found in the fibrous part of flax seeds. Lignans are also phytoestrogens, a plant nutrient that could act in some way as estrogen, a female hormone. This is a very controversial topic and scientists are not sure what impact lignans have on our hormones. While some studies seem to prove that it can help fight breast cancer, others have shown that phytoestrogens do not mimic estrogen at all and instead prevent the formation of blood tumors.
  • Fiber, flax seeds contain 27g of fiber per 100g. Note that it is recommended to consume around 25g of fiber per day for women and 38g for men.



Flax tortillas in 4 ingredients 




1 cup of organic golden flax seeds  
1 cup of boiled water
1/2 teaspoon of salt
1/4 teaspoon turmeric (or: ginger, or garlic powder or onion powder)



  1. In a blender, add the flax seeds, mix at high speed until they form a flour. Be careful to grind well until you have flour otherwise they will not absorb the water in the recipe and the tortillas will not stick together.
  2. In a small saucepan, bring the water to a boil.
  3. Remove from the heat, stir in all the spices and add the flax flour all at once.
  4. Stir quickly with a wooden spoon, until the flax flour absorbs all the water and forms a ball of dough. While stirring, the dough will form, it will gradually peel off the pan to finally form a ball of dough. It takes 1 to 2 minutes.
  5. Remove the dough ball from the pan and transfer it to a piece of parchment paper or a floured surface. The dough should not be too sticky, if necessary simply sprinkle a little extra flax flour on the ball.
  6. Divide the ball into 4 balls of dough of the same size. Place one of the dough balls on a piece of parchment paper or floured surface. Place another piece of parchment paper on top to prevent the dough from sticking to the roller. Lightly press the balls of dough with your hand to flatten and glue the top piece of parchment paper to the ball.
  7. Roll with a rolling pin until dough is flat but not too thin or will not become soft when cooked. Aim for a thickness of 2-3 mm. Remove the paper.
  8. Using a round shape like a plate, place it on top of the dough and cut the edges with a knife to form a circle.
  9. Remove the rest of the dough, form a ball and reuse later if desired.
  10. Place the circle of dough in a non-stick skillet previously reheated over medium heat.
  11. Bake for 1 to 2 minutes or until the edge is dry - the center should be soft - and you can easily slide a spatula under the dough to turn it over.
  12. Cook for about 1 additional minute on the other side. Do not overcook or the dough will get very crisp, like tortilla chips! It should be dry but easy to roll.
  13. Place the cooked wraps on a plate.
  14. Repeat these steps with the rest of the dough until you form 4 wraps.
  15. Serve them cold with the garnish of your choice or hot.



  • I suggest you golden flax seeds to have a milder taste, brown flax seeds can also be used but the taste will be more bitter. 
  • You can use different spices to vary the taste: smoked paprika, nutritional yeast, dried basil, thyme or rosemary. Simply replace the 1/2 teaspoon of turmeric with the spice of your choice!



Bon appétit!


President Hippocrate Bio
Guacamole revisited

Guacamole revisited 0

This guacamole recipe will surprise you with its festival of flavors and contrasting textures! Creamy as butter avocados meet the crunch of nuts. It goes particularly well with potato crisps, but you can enjoy it in a wrap or on a chili. 

Easy and quick to prepare, it is an ideal recipe for aperitifs for your bbq evenings!


Guacamole revisited

Preparation time: 40 minutes

Makes: 2 cups 



4 ripe avocados, peeled and pitted
1 / 2 cup of Walnuts from Europe Organic hachées
5 Organic natural almonds hachées 
The juice of 1 lime
1/2 jalapeño pepper, seeded and finely chopped 
1/4 red onion, chopped
2 cups of halved cherry tomatoes 
2 tbsp chopped fresh cilantro
Ground pepper to taste



  1. Preheat the oven to 400F. On a baking sheet lined with parchment paper, place the cherry tomatoes in halves and garnish with a drizzle of olive oil.
  2. Cook for 30 minutes or until very soft, stirring a few times during cooking.
  3. In a bowl, mash the flesh of the avocados with a fork. 
  4. Add the rest of the ingredients and mix with a spatula.
  5. Serve with corn chips. 
  6. Enjoy!


Bon appétit!



President Hippocrate Bio