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.
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)
- 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.
- Leave to macerate for about 30 minutes.
- Massage the mixture by pressing firmly to release the liquid.
- Repeat steps 2 and 3.
- Squeeze the mixture into small glass containers. Making sure the mixture is tightly packed in the jars, add the juice to the mixture.
- 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.
- Close the container and let ferment at room temperature, out of direct sunlight.
- Open the container once a day to release the gas and squeeze the rhubarb to make sure it is covered in liquid.
- After 5 days, your lacto-fermentation is ready to be consumed!
President Hippocrate Bio
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
A pinch of crushed red pepper flakes
Grilled pita and chopped vegetables, for serving
- 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.
- Cut off the top of the head of garlic and drizzle with a teaspoon of olive oil.
- Season with pepper and wrap in foil.
- Pierce the eggplants all over with a fork. Place the eggplant and garlic on a large baking sheet and place in the oven.
- 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.
- 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.
- 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.
- 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.
- Garnish with parsley, chili flakes, arils of pomegranate and a drizzle of olive oil.
- Serve with toasted pita bread and / or vegetables.
- Store in the refrigerator in an airtight dish.
President Hippocrate Bio
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
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)
- 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.
- In a small saucepan, bring the water to a boil.
- Remove from the heat, stir in all the spices and add the flax flour all at once.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the rest of the dough, form a ball and reuse later if desired.
- Place the circle of dough in a non-stick skillet previously reheated over medium heat.
- 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.
- 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.
- Place the cooked wraps on a plate.
- Repeat these steps with the rest of the dough until you form 4 wraps.
- 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!
Carrot-Turmeric Anti-inflammatory Hummus, chopped kale, carrot sticks, celery sticks
- Sunflower seed condiment, red peppers in strips, cucumbers in strips, tomato slices, lettuce
- Hazelnut butter, sliced bananas, cinnamon.
- Humus, sautéed mushrooms, avocado slices
- Salsa, avocado slices, corn, black beans
President Hippocrate Bio
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
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
* 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.
- Drain the soaked seeds.
- Add in a blender with the water, tamari sauce, paprika powder and curry powder.
- Blend for a few minutes until smooth.
- Heat some oil in a saucepan.
- Add the onions. Cook for a few minutes.
- Add the chopped garlic and cook for 30 seconds.
- Add the mixed sauce, stir and simmer for a few minutes.
- 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.
- 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.
President Hippocrate Bio
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
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
- Place all the ingredients in a blender or food processor.
- Mix until you obtain a creamy texture. If you want it more liquid, you can add water or lemon juice.
- Transfer to a bowl and garnish with the seeds, a drizzle of olive oil and ground pepper.
- Serve with raw vegetables, grilled pitas, all dressed flourless crackers, in pasta or as a garnish in a sandwich.
President Hippocrate Bio
The best hummus, ready in 3 minutes! 0
This healthy, homemade hummus is super easy and tastes better than anything store bought.
I love hummus and all of its possible variations: roasted red pepper, roasted beetroot, green avocado hummus, roasted cauliflower hummus, artichoke, roasted garlic, sun-dried tomato, pesto and more.
But nothing like the classic hummus recipe. It's versatile, delicious, and can be used as a dip or spread in almost anything. How about homemade hummus? Well, it's just the freshest, tastiest hummus you've ever eaten. Once you do, you'll never go back to the store again. Promised!
THE HEALTH BENEFITS OF THE HUMMUS
Chickpeas are wonderful for gut health because they are high in fiber and get things going in your digestive system (in other words, they help with constipation). But here's the best part: The type of fiber they're made of is insoluble fiber - the type that helps lower “bad” cholesterol while also nurturing the “good bacteria” in your gut in your microbiome.
This is because insoluble fiber does not break down until it hits the large intestine. And when they get to the large intestine, these good gut bacteria feed on the insoluble fiber, creating short-chain fatty acids, giving you energy and protecting the health of your colon.
The best hummus, ready in 3 minutes!
2 cups of Chickpeas cooked, rinsed and drained
1/3 cup chickpea liquid, or more as needed
1 / 2 cup of tahini
1/4 cup olive oil
The juice of 2 lemons
2 garlic cloves
1 teaspoon of cumin
1 / 2 teaspoon of salt
- Add all the ingredients to your food processor or high power blender and close the lid.
- Run the blender on high power for 30 seconds (or longer for a creamier texture). Scrape the sides with a spatula and mix a little. Add more chickpea liquid (aquafaba), if desired, for a milder hummus.
- Add the hummus to a serving platter and garnish with olive oil, paprika and chopped fresh cilantro.
Serve with grilled pita wedges, raw vegetables, as a spread or in pasta!
President Hippocrate Bio
Sunflower seed condiment 0
This sauce with sunflower seeds and red peppers is a variation of a Spanish condiment. It is smooth, smoky and rich in flavor.
This condiment is perfect for spreading on toast, seasoning vegetables or adding to salads. It's so easy to make and it only requires a few ingredients that you probably already have on hand!
Why should you make this sunflower seed condiment:
- It's vegan, nut-free and gluten-free!
- It makes a great sandwich spread, dip, pasta sauce, or Buddha bowl filling. The options are endless!
- Think of it like a pesto or a hummus - two things I could add to just about anything!
It's so simple and easy to do! Without further ado, here is the recipe:
Sunflower seed condiment
Makes 2 cups yield
Preparation time: 5 MINUTES
Cooking time: 25 MINUTES
2 large red peppers
3 garlic cloves
1 / 2 cup of Sun-flower seeds
1 tablespoon of apple cider vinegar
1 teaspoon of dried mixed herbs (thyme, basil, parsley)
2 tablespoons of fresh lemon juice
1 tablespoon of smoked paprika
1 teaspoon of pepper
1/2 cup extra virgin olive oil
2 tablespoons nutritional yeast (optional)
- Preheat the oven to 400F.
- Halve the peppers lengthwise, remove the seeds and place on a baking sheet. Brush with a little oil and pepper. Bake for 25 minutes.
- Place the remaining ingredients in a food processor.
- Once the pepper is soft (check by piercing it with a knife), remove from the oven and place it in the food processor.
- Mix, scraping the sides if necessary. I like to leave a little texture in the sauce, but if you want it smoother, keep mixing until you get a creamy texture.
* Enjoy straight away or store in an airtight container in the fridge for 3 to 5 days!
* Use as a pesto or hummus, on toast, pasta, vegetables, rice, etc.
President Hippocrate Bio
Coriander pesto and sunflower seeds 1
I. Crazy. Of. Pesto.
I put it on everything pizza, pasta, vegetables, toast, rice, I even use it as a dip! It is so versatile and so easy to do. My Coriander Sunflower Seed Pesto only takes a few ingredients and takes almost no time to prepare.
Traditional pesto is made from pine nuts, but have you ever seen the price of pine nuts in the grocery store. A little too expensive for my taste and not so tasty in my opinion. So I have always been a little made my pesto with what I have on hand: dry roasted peanuts, dry roasted almonds with sea salt, coriander, parsley, basil or spinach!
Recently I ran out of nuts and decided to try it with sunflower seeds ...
The results: AMAZING!
Since I made the Sunflower Seed Coriander Pesto, I do it at least once a week. The sunflower seeds give it a very nice smooth consistency and a very interesting little taste!
Coriander pesto and sunflower seeds
1 / 2 cup of Sun-flower seeds
2 cups firmly chopped cilantro
4 gousses d'ail hachées
1 tablespoon lemon juice
Freshly ground pepper to taste
4 tablespoon of olive oil
- In a food processor, add the sunflower seeds, cilantro, garlic, pepper and lemon juice.
- Gradually add olive oil and mix until smooth. Add more seasoning if needed.
- Serve with pasta, sautéed vegetables, rice or as a spread on toast.
* You can also use parsley or basil leaves or even spinach if you wish.
* Store in airtight glass jars in the refrigerator.
Nourishing homemade bread (machine-made, gluten-free, vegan) 4
Not being able to eat bread anymore, I believe that is the most difficult for all those who have a gluten-free and vegan diet ... Because is there a better smell than baking bread? In my eyes, there is none! So yes you can find gluten-free bread in supermarkets, but I almost fell in the apple when I saw its price the first time. Without talking about its size, with a family of 5, a loaf of bread disappears really quickly!
As I made my bread myself using the bread machine a few years ago, I therefore challenged myself to make this bread myself without gluten and above all, with real nutritious ingredients!
It is sometimes difficult to make a gluten-free bread recipe. With a more dense consistency, this type of bread also tastes a little more spicy.
You might think that making bread is difficult, and indeed, I had to test several ... yes, really several recipes !! Just recently, I definitely have THE recipe we adopted! It only contains simple, nutritious ingredients and the bread maker does all the work for us ...
This recipe gives us a tasty and very nutritious bread with all the seeds it contains. It is delicious to accompany a bowl of soup or simply for lunch with a small homemade jam!
So why buy a little tasty bread or go without when you can make our own for a fraction of the price and above all which is much better for your body?
Without further ado, here is THE recipe for homemade bread
Nourishing homemade bread (machine-made, gluten-free, vegan)
2 tsp maple syrup
Cup 1 / 3 organic golden flax seeds
Cup 1 / 3 organic sunflower seeds
Cup 1 / 3 organic european pumpkin seeds
2 1/2 cups buckwheat flour
3 tbsp of psyllium
2 tbsp of apple cider vinegar
3 tbsp of chia seeds
2 cups of water
2 tsp baking soda
- Put all the ingredients in the bread maker tank.
- Select the gluten-free mode.
- Let the machine do the work ....
* for an even more nutritious bread or to vary the taste, do not hesitate to replace a portion of the seeds with nuts, such as organic natural almonds trenches, organic dried cranberries, or even why not, 70% organic chocolate chips!
President, Hippocrate Bio