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 

 

Ingredients

 

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

 

Preparation

  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!

 

 

Caroline 
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

 

Ingredients

  • 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

 

Preparation

  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!

 

Caroline
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

 

Ingredients 

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 

 

Preparation

  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!

 

Caroline
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

 

Ingredients

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

Chermoula

  • 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

Preparation

  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!

 

 

Caroline
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

 

INGREDIENTS


1 head of garlic, plus 1 clove of garlic
1 tbsp. plus 1 tsp. olive oil and more for garnish
salt 
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

 

PREPARATION

 

  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!

 

Caroline
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 !!

 

 

WHAT ARE THE BENEFITS OF EAT FLAX SEEDS?


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 

PREPARATION TIME: 10 MINUTES
COOKING TIME: 2 MINUTES
TOTAL TIME: 12 MINUTES

 

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)

 

INSTRUCTIONS

  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.

 

Note:

  • 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!

suggestions:

 

Bon appétit!

 

Caroline
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 

 

Ingredients 

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

 

Preparation

  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!

 

 

Caroline
President Hippocrate Bio 

 

 

 

Creamy Sunflower Seed Sauce

Creamy Sunflower Seed Sauce 0

A good plate of creamy pasta is always a simple and effective solution when you are short on time. This sunflower seed sauce recipe is reminiscent of rosé sauce with its beautiful color obtained from paprika. Simple to make, it will be useful for serving a healthy meal to the whole family!

It is rather versatile and can be used well with pasta, spiralized vegetables, mashed potatoes or cauliflower, as a dip with nachos or even cold with raw vegetables! 

 

Why are sunflower seeds so amazing?

  • They are beneficial for your health! Sunflower seeds contain a lot of vitamin E (helping to maintain the immune system), vitamin B (energy metabolism, tissue repair, etc.) and vitamin K (coagulation and binding of calcium to the bones. ), iron (transport of oxygen, prevention of anemia), manganese (prevention of damage caused by free radicals), and unsaturated fatty acids (reduces the risk of coronary heart disease). These nutrients are essential for the maintenance of good health.
  • Since the seeds have a fairly neutral taste, they are very versatile. You can make vegetable milk, hot sauce, cold sauce, soup, and dressing from it. Not to mention, it's a great ingredient to incorporate into smoothie bowls, salads and granolas.
  • Even if you are allergic to nuts, you can still make creamy vegan sauces using sunflower seeds.
  • Very inexpensive, they are a good source of nutrients at little cost!

 

 

Creamy Sunflower Seed Sauce 



Makes 4-6 servings
Preparation time: 15 minutes

 

Ingredients



1 cup of raw sunflower seeds (ideally soaked overnight)
2 cups of water
4 tablespoons of tamari sauce
1 tablespoon of ground paprika
1 teaspoon of curry powder
3 tablespoons of olive oil
1 chopped onion
3 gousses d'ail hachées


Preparation


* Ideally, soak the seeds overnight so that the sauce has a creamy texture and helps eliminate enzyme inhibitors, this will allow you to take advantage of the nutrients available in the seeds. 

 

  1. Drain the soaked seeds.
  2. Add in a blender with the water, tamari sauce, paprika powder and curry powder.
  3. Blend for a few minutes until smooth.
  4. Heat some oil in a saucepan.
  5. Add the onions. Cook for a few minutes.
  6. Add the chopped garlic and cook for 30 seconds.
  7. Add the mixed sauce, stir and simmer for a few minutes.
  8. Serve over vegetable or gluten-free pasta, over vegetable puree, with nachos or cold as a dip! It also works well as a garnish for soups.

 

tips:

 

  • If you want a more neutral sauce, omit the paprika powder and curry powder.
  • You can make a cold sauce by adding lemon juice, chopped raw onions, fresh herbs, and chopped tomatoes.
  • For a creamy texture, use a food processor.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Carrot-Turmeric Anti-inflammatory Hummus

Carrot-Turmeric Anti-inflammatory Hummus 0

This hummus is delicious, nutritious, easy to make, and good for you. It is packed with vitamins, minerals and incredible health benefits thanks to the ingredients that compose it. This is an ideal recipe when you want to give a little boost to our immune system, while filling up with nutrients.

 

WHY ANTI-INFLAMMATORY FOOD?

Inflammation is the body's natural defense mechanism and is not inherently harmful. However, chronic inflammation of the body can be the source of many hormonal imbalances and health problems. It is therefore important to adopt a diet rich in anti-inflammatory foods, thus promoting good overall health. This is the reason why this hummus contains a powerful anti-inflammatory:

  • Le turmeric is a powerful anti-inflammatory thanks to its active principle, curcumin, from which it derives its anti-inflammatory properties. It is effective in relieving chronic inflammation, muscle and joint pain, digestive disorders. It is also an excellent blood and liver cleanser, and body protector. In addition, turmeric is very rich in antioxidants, which makes it a plant of choice for preventing many cancers.

  • La carrot is rich in vitamin A, beta-carotene and vitamin E. It promotes good cardiovascular health and has a protective effect against certain cancers including lung cancer. It improves the appearance of complexion and vision.

 

Carrot-Turmeric Anti-inflammatory Hummus

 

 

Ingredients 

400 g de Chickpeas cooked, rinsed and drained
The juice of 1 lemon
2 medium cooked carrots (baked or steamed)
1 tbsp of sesame butter (tahini)
1 gousse d'ail hachée
3 tbsp olive oil
2 tbsp ground turmeric
1 tbsp ground cumin
Freshly ground pepper to taste
Pumpkin seeds
Sun-flower seeds

 

Preparation

  1. Place all the ingredients in a blender or food processor. 
  2. Mix until you obtain a creamy texture. If you want it more liquid, you can add water or lemon juice.
  3. Transfer to a bowl and garnish with the seeds, a drizzle of olive oil and ground pepper. 
  4. Serve with raw vegetables, grilled pitas, all dressed flourless crackers, in pasta or as a garnish in a sandwich.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

Roasted carrots with maple, cranberries and grilled almonds

Roasted carrots with maple, cranberries and grilled almonds 0

Here's a colorful side dish of maple glazed carrots, dried cranberries and toasted almonds for a nice contrast of flavor and texture dose! This dish requires little effort and is easy to prepare, indulge yourself ...

 

Roasted carrots with maple, cranberries and grilled almonds

 

INGREDIENTS

1 / 2 cup of dried cranberries
500 g Nantes carrots, cleaned
¼ cup maple syrup, divided
zest of ½ large orange
 2 tbsp. tablespoon olive oil
3 teaspoons of cumin / coriander and smoked paprika (mixed)
a few sprigs of thyme 
1 garlic clove, finely grated
½ teaspoon of salt
black pepper, to serve
¼ cup ofchopped almonds

 

MÉTHODE

 

  1. Set the oven to 350 ° F and line a large baking sheet with parchment paper.
  2. Cut the ends of the carrots and slice the carrots in half lengthwise.
  3. In a bowl, combine the olive oil, 3 tablespoons of maple syrup, spices, thyme leaves (about 1 tablespoon), garlic, salt and a good pinch of black pepper .
  4. Coat the carrots with the maple and spice mixture (save any leftovers) and space them out on a large baking sheet. 
  5. Roast for about 20-25 minutes, until the carrots are tender and the outside is lightly caramelized.
  6. With the rest of the carrot marinade, apply it to the brush after 10 minutes of cooking.
  7. Lightly toast the almonds in a hot pan until lightly browned and fragrant.
  8. Place the carrots on a large serving platter. Garnish with dried cranberries and sprinkle with toasted almonds, fresh thyme and chili flakes. 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

 

 

Vegan cashew parmesan

Vegan cashew parmesan 0

This vegan parmesan cheese is really easy to make and contains only 4 ingredients! It's perfect on pasta, pizza, and anywhere you'd usually use Parmesan! 

 

 

Vegan cashew parmesan

Ingredients


3 / 4 cup of raw cashews
3 tablespoons of nutritional yeast
1/2 teaspoon of sea salt
1/4 teaspoon garlic powder


Instructions

 

  1. Add all the ingredients in a food processor.
  2. Mix until a grainy texture is obtained.
  3. Store in an airtight dish in the refrigerator to keep cool. Lasts several weeks.
  4. I love vegan parmesan cheese on pizzas, baked cauliflower, and spicy spaghetti bolognese with mushrooms and walnuts.
  5. It is also a great addition to black bean meatless meatballs or on vegetables with pesto

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Veggie pâté with mushrooms and cashews

Veggie pâté with mushrooms and cashews 0

Today, I am sharing with you an ultra creamy and really easy to make veggie pâté recipe. It goes well with toast in the morning or even rusks with a delicious soup! It's definitely THE best veggie pâté I've eaten, and trust me, I've tried a ton!

 

Veggie pâté with mushrooms and cashews

Ingredients

 

  • 2 1/2 cups mushrooms (brown if available), sliced
  • 1 / 2 cup of raw cashews
  • 1 small onion, chopped
  • 2 tablespoons of coconut oil
  • 1 tablespoon chopped parsley
  • pepper to taste

 

Instructions

  1. Toast the cashews in a dry skillet over medium heat until golden brown. You can also do it in the oven: 10 minutes at 180 C / 360 F.
  2. In a frying pan, add the coconut oil and melt it. Add the onions and fry them until they become translucent.
  3. Reserve the onions and add the sliced ​​mushrooms to the pan. Fry until golden brown on both sides. (Don't overcook: you want them fried, not all soft.)
  4. Place the cashews in the food processor and mix until finely ground.
  5. Add the other ingredients (onions, mushrooms, parsley, pepper) and mix until smooth.
  6. Serve on a nice slice of nourishing homemade bread or crackers 

 

 

* store in an airtight container in the refrigerator

 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio