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



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
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


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. 


  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.




  • 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!


President Hippocrate Bio
Spicy bolognese sauce with mushrooms and walnuts

Spicy bolognese sauce with mushrooms and walnuts 0

This vegan bolognese sauce recipe perfectly reproduces the meaty texture of the traditional sauce! Love the combination of chopped mushrooms, lentils and nuts to replace the meat in this bolognese.

In addition, it is very quick to make!


Spicy bolognese sauce with mushrooms and walnuts


35 minutes | 6 servings 


2 tablespoons of olive oil 
1 large onion, finely chopped
2 large garlic cloves, finely chopped
450 gr. mushrooms (half sliced ​​and half cut into thin strips)
1 cup of Walnuts finely chopped
2 Italian tomatoes, roughly chopped
4 cups of chopped tomatoes 
2 tablespoons of apple cider vinegar
1 tablespoon of tomato paste 
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 teaspoon ground cumin
1 teaspoon of paprika powder
1/4 tsp. XNUMX/XNUMX tsp (or more) dried chili flakes
Black pepper to taste



  1. Start by gathering, preparing and measuring all the ingredients. It will improve your dynamics in the kitchen.
  2. Heat the olive oil in a large saucepan over medium heat.
  3. Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent.
  4. Add the mushrooms and cook for 6-8 minutes, the mushrooms will release their water.
  5. Once the water has evaporated completely and the mixture is dry enough, add all of the herbs and spices, apple cider vinegar, and tomato paste. Mix well to make sure the mushrooms are well coated in the spices.
  6. Add the chopped Italian tomatoes and chopped tomatoes and mix again.
  7. Cook over medium-low heat for 20 minutes, stirring occasionally.
  8. Add the chopped nuts and cook for an additional 5 minutes.
  9. Remove from heat and serve with a portion of cooked pasta (use gluten-free pasta if you cannot tolerate gluten).



Bon appétit!


President Hippocrate Bio
The best hummus, ready in 3 minutes!

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!



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

To garnish: 
Olive oil
Fresh coriander




  1. Add all the ingredients to your food processor or high power blender and close the lid.
  2. 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.
  3. 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!


Bon appétit!


President Hippocrate Bio
Sunflower seed condiment

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)




  1. Preheat the oven to 400F.
  2. Halve the peppers lengthwise, remove the seeds and place on a baking sheet. Brush with a little oil and pepper. Bake for 25 minutes.
  3. Place the remaining ingredients in a food processor.
  4. Once the pepper is soft (check by piercing it with a knife), remove from the oven and place it in the food processor.
  5. 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.



Bon appétit!


President Hippocrate Bio


Coriander pesto and sunflower seeds

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



  1. In a food processor, add the sunflower seeds, cilantro, garlic, pepper and lemon juice.
  2. Gradually add olive oil and mix until smooth. Add more seasoning if needed.
  3. 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.


Muhammara - roasted pepper and walnut dip

Muhammara - roasted pepper and walnut dip 2

This dip with vibrant colors and oriental aromas is a surprisingly easy recipe to make. It goes well with pitas, crackers or just raw vegetables! A taste journey to the countries of the Orient.


Muhammara - roasted pepper and walnut dip

1 cup of Organic walnuts 

3 large red peppers

2 tbsp olive oil

2 tsp chili flakes or aleppo pepper

1/2 teaspoon smoked paprika

juice of half a lemon

2 tbsp pomegranate molasses



  1. Preheat the oven to 350 °. Toast the nuts on a rimmed baking sheet, stirring halfway through, until golden brown and fragrant, 8 to 10 minutes. Let cool. Pick a few nuts for serving and roughly chop; put aside.
  2. Meanwhile, place a rack in the upper third of the oven and heat the grill. Grill peppers on a rimmed baking sheet, turning occasionally, until the skin is toasted and the flesh is soft, 12 to 15 minutes.
  3. Remove the skins from the peppers (it's okay if some pieces don't come off); remove and discard the ribs and seeds.
  4. Combine the red peppers, oil, chilli, lemon juice, paprika, toasted walnuts and 2 Tbsp. pomegranate molasses in food processor until smooth; season the muhammara with ground pepper.
  5. Transfer the muhammara to a small bowl; drizzle with pomegranate molasses and garnish with reserved chopped walnuts.


Bon appétit!



Founder and CEO
Organic Hippocrates
Creamy cashew sauce (vegan and gluten-free)

Creamy cashew sauce (vegan and gluten-free) 0

Hurry? Lack of inspiration for a meal that requires little preparation? Here I give you a super creamy and very versatile sauce recipe! The best? It only requires 5 ingredients and is ready in just a few minutes 😀

With the single press of a button on your food processor, just like that, you have a sauce that can serve many purposes, from a simple creamy pasta sauce, to vegan nacho sauce or a spicy dip. for fries ♥ ️ .... or directly in the mouth.

Here are some ideas of what you can add to the sauce:

Nutritional yeast
Chipotle peppers
Pesto or fresh herbs
NOTHING - because it tastes really good as is 👌


It can be served on vegetable pasta (zucchini, carrots, beets or other), regular pasta, on corn nachos, on a Buddha bowl, as a dip with grilled vegetables, etc.


Bon appétit!



Creamy cashew sauce in 5 ingredients (vegan and gluten free)

Makes 2 cups 


2 cups of organic raw cashews 
1 1/4 cups water, broth or plant milk
1 to 2 cloves of garlic
1 tsp crushed chilli pepper (optional)
A pinch of salt
Freshly ground pepper to taste


  1. Place the cashews in a bowl. Cover with water and let soak for about 2 hours. Drain and rinse thoroughly. DO NOT SOAK ALL NIGHT
  2. Place the soaked cashews in the bowl of a food processor or blender along with the liquid, garlic, chili, pepper and salt. Puree until very, very smooth. Dilute with more liquid to the desired consistency. Keeps in the refrigerator for 3-4 days and freezes.


Bon appétit!

President, Hippocrate Bio