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(3)
Naturopathic chef based in Hertford and specialising in delicious and nourishing plant-based whole food cooking offering cooking lessons, retreat catering and pop-up events.
COURGETTE RIBBONS & WATERMELON SALAD / Crunchy, refreshing and with an umami dressing, this is the salad I like to make on those last warm days of late Summer, served as an accompaniment to a tomato tart + a buckwheat and rice salad. I wrote this recipe for last year and it is accessible on their website.
JOYFUL PANCAKES / My cooking these days is without gluten due to my auto-immune condition, including when I cook for clients as I need to be able to taste the recipes. Instead of seeing it as a limit and a frustration, this limit feeds my creativity - I love experimenting with ingredients!
I wanted a protein rich recipe, so for these pancakes I used quinoa, brown rice and red split lentils which I soaked overnight before blending with filtered water to form a batter. A sprinkle of sea salt, et voilà! The result is a super flavourful, protein rich and slightly chewy pancake, delicious eaten plain or served with coconut yoghurt, a sprinkle of bee pollen for energy and B vitamins, fresh berries making the most of the last weeks of their season and a generous drizzle of maple syrup for good measure.
I also like eating these for lunch or dinner, they can replace a piece of bread or some crackers!
LATE SUMMER PLATE / Pea hummus, boiled beetroot, juicy tomatoes, caramelised red onions and an aromatic dressing made of EVOO, brown rice vinegar, mustard, mint and tarragon.
I wished you were in my kitchen to smell the aroma of the onions as they were caramelising, in my garden to feel the soft leaves of the tarragon as they were picked and at my table to share this dish as we tucked into it.
A good dressing is often the answer to make a good dish a great one. No recipe for this one, put all the ingredients in a dish and blend using a hand blender. Taste, season and add more of one ingredient or another as you taste until you are happy with it. Follow your instincts, and have a delicious time!
RASPBERRY, CHOCOLATE & FENNEL / After reading an earlier post from , I decided to flick through my camera roll too. There are thousands of photos in there (which really need sorting, storing and editing!), just in the last year, almost equally split between baby Joshua and food in all its forms - ingredients grown, foraged, dishes cooked, dishes eaten out.
When this photo came up, it transported me back on a hot August Sunday when I made a cake to celebrate my sister-in-law’s birthday as Joshua was 7 weeks old.
A gluten-free sponge slightly citrus scented, topped with a chocolate ganache, raspberry coulis, fresh fennel seed pods and calendula flower petals. A sweet memory indeed.
PRESERVING / Ah, late Summer! The season which is as much a time for preserving than it is about enjoying. When the light is deliciously radiant, the evenings cooler and the garden abundant, we are beckoned to preserve some of that golden time and store it for the darker months to come.
GARDEN LEAVES / I gathered a few leaves and flowers in the garden to make a simple, delicious and attractive plate. Dandelion leaves, nastartium leaves and flowers, calendula petals mixed with purple frills.
I always have leaves at the end of a meal, something left from my French upbringing - salad is always served just before cheese and dessert, this salad being perfect to end a meal thanks to the digestive properties of bitter dandelion and nastartium leaves.
WATERMELON ICE LOLLIES / An easy, satisfying and crowd pleasing way to stay hydrated and refreshed in the Summer heat ☀️ 💦
MANGO CHIA BOWL / with all the toppings. I finally feel ready to move away from a warm start to the day to enjoy this beautiful sunshine! A smoothie bowl, thick enough to eat with a spoon and lusciously creamy. I soak the chia seeds overnight in the fridge in a clove infusion, then blend it together with frozen mango, coconut milk or yoghurt, flaxseed and a pinch of sea salt. You can add cashew butter before blending to increase the protein content and make the texture even more heavenly. I tend load it with whatever I have on hand - seeds, nuts, some goji berries and of course homegrown flowers petals, dried from last year.
You could swap the fruit with any seasonal fruits, it is beautiful with berries and cardamom, peach and chamomile, strawberries and raspberries with rose.
PURPLE SUMMER / I love the deep and rich purple colour that comes with Summer. Aubergines, blueberries, blackberries, cherries, açai , blackcurrants, plums, pomegranate, beetroot. The colour means the presence of anthocyanin in the food - a power antioxidant contributing to heart and brain health while tackling inflammation in the body, which we all need less of!
I am intrinsically drawn into choosing more purple at this time of year and when I received my weekly shop from , I made this all purple salad showcasing cherries, beetroot and turnips on a bed of radicchio leaves. I find the flavours and rich colour in this salad are perfect, with the natural sweetness of the veg balanced by the saltiness of the sea purslane and the dish coming together with a creamy, garlicky and lemony pine nut dressing.
The salad comes together relatively quickly as the chicory is bathed into cold water to keep its crunch, the beetroots and turnips are steamed and the cherries simply pitted. The dressing is a matter of blending, although if time allows it could be made in a pestle and mortar.
I can see how this salad will become my new Summer go-to. Who else out there is a purple fan? 💜
SUN KISSED PICKLES / with a hint of fennel and celery.
Acidity was always my palate’s favourite and now is also the most important flavour in my cooking. I have had a love affair with vinegar since I was very young, dipping bread in my dad’s homemade wine vinegar until my lips turned white. Without needing to be that extreme, vinegar adds acidity which in my opinion brings a dish together.
Whether cooking for a private client, at a retreat or for family and friends, I tend to add pickles to any plate of food - from salads, tarts and sandwiches to stew, curries and soups. They add layer, complexity and a delicious crunch. The way I pickle, the quick method as I call it, doesn’t require any heat meaning that the pickle stays very crunchy, and uses raw and unpasteurised apple cider vinegar (mostly homemade) which not only tastes delicious but also contains those friendly bacteria which our gut flora loves so much.
Pickled red onions make one of the most attractive pickles as they become this gorgeous pink along with the vinegar they are bathing in and which I like using as a dressing ingredient later. The plants growing around me being my muse, I added fennel fronds and celery flowers from the allotment garden to give a herbal touch.
FENNEL AND PLUMS / 14th July doubles up as a French celebration and my long gone grandmother’s birthday. I always think of a tart as a very French dessert, and a reminder of my grandmother. Seeing her walking out of the kitchen with a freshly baked apple tart in her hands on a Sunday is one of my most cherished memories. So in memory of my grandmother, in celebration of Bastille day, and in having friends over for lunch, I made this tart.
I thought I would try a new flavour combination, inspired by the fennel fronds from the allotment and the yellow plums from so made a sweet pastry filled, filled it with a fennel custard and topped work glossy juicy plums. It is a great match which my friends loved - I wonder if Mamie Aurélie would have liked it too.
// NEW EVENT // French “Nid De Pâques” Easter Bake Sale
Thursday 28th March - 1pm to 3pm (or sell out) at , Hertford
Dear friends, I am pleased to announce that I am gently back with offerings! I’ve been playing around with cake mixes, textures and flavours lately and I couldn’t resist sharing these delicious cakes with you. I usually only make bespoke cakes to order but with Easter approaching and the Spring energy, I thought it would be fun to do a bake sale!
If you are not familiar with « Nids de Pâques”, they are the traditional cakes we have in France for Easter: layered genoises filled with flavoured buttercream, topped with same buttercream to form a nest and traditionally garnished with chocolate or sugar eggs. A real treat!
There will be three different flavours - the traditional and ohh so gorgeous chocolate, pecan praliné (my favourite) and for Asian flavour lovers out there a delectable Yuzu and matcha. As always the cakes are plant-based, free of any refined sugars and flours, made with organic nourishing ingredients and plenty of love. This time, they are also gluten-free and there’s a nut free option too so I am hoping that everyone will find something in this lovely mix of flavours and ingredients.
* Double Chocolate (NF)
* Pecan praliné and blood orange (pictured)
* Yuzu and matcha
Each cake serves 8 to 12 and costs £45.
There will be very limited cakes available on the day so if you want to ensure you’ve got yours, just message me to reserve it. There may also be some bags of pecan praliné filled chocolates 🤤
Come and say hi and walk away with your very own Nid de Pâques to enjoy this Easter, I can’t wait to see you again!
COOKING IN ATUMN E-COOKBOOK 🍂 //
Autumn marks a big shift in nature where we move from the expansive energy of Summer to the contractive energy of Autumn and Winter. This shift can be a challenge to navigate and leave us feeling out of balance, sluggish and exhausted.
In my Autumn e-cookbook, you will learn how to cook a variety of dishes to support this transition: kitchen staples such as homemade yoghurt and gluten-free bread to creative breakfasts (think black rice porridge!) and satisfying mains, ferments, warming drinks and a very indulgent dessert! Because we spend more time in the kitchen at this time of year, this edition has got 15 recipes accompanied with delicious photographs!
I am also sharing tips on how best to support ourselves and a full list of the UK produce in season.
Download via the link in my bio (or check out my stories) - you simply need to register to my online cooking school and it’s yours forever once purchased. Happy Autumn Equinox and happy cooking - I hope you love making these dishes and that they will make your transition into Autumn harmonious and easy! 🍂
COOKING IN ATUMN E-COOKBOOK //
Autumn marks a big shift in nature and can leave us feeling out of balance, sluggish and exhausted - that is why it is essential to cook meals which are grounding. You will learn how to cook a variety of dishes, from kitchen staples such as homemade yoghurt and gluten-free bread to creative breakfasts and satisfying mains, ferments of course, drinks and a very indulgent dessert (yes, I am talking about these gorgeous salted caramel and leer pots!).
Because we spend more time in the kitchen at this time of year, this edition has got 15 recipes. There’s also a full list of the produce in season.
Go to the link in my bio to find it. You simply need to register to my online learning platform, access the free preview and then it’s yours forever once purchased.
I hope you love making these dishes and that they will make your transition into Autumn harmonious and easy! ✨
// HE’ S HERE 🤍✨//
I am briefly logging in to announce to you all that we welcomed our son into the world on a sunny June afternoon.
We named him Joshua Zacharie Hao Ming, honouring his English, French and Cantonese roots.
We’re completely smitten by his presence and I am feeling honoured to be the mum of this beautiful soul.
🇫🇷
// IL EST LÀ 🤍✨ //
Je me connecte brièvement pour vous annoncer à tous que nous avons accueilli notre fils par un après-midi ensoleillé de juin.
Nous l'avons appelé Joshua Zacharie Hao Ming, en hommage à ses racines anglaises, françaises et cantonaises.
Nous sommes complètement épris de sa présence et je me sens tellement bénie d'être la maman de cette belle âme.
E-COOKBOOKS // They are here! Learn how to make the most of seasonal produce with naturopathic techniques for flavour, nourishment and satisfaction! Detailed yet easy-to-follow delicious recipes including spreads, starters, main courses, drinks and even treats to help you align with each season’s energy. My goal with these recipes is to help you look after yourself and animate your inner chef as you tune into your body’s needs.
The Spring and Summer e-cookbooks are available to download (link in bio), the Autumn and Winter will be released closer to each season.
I took a lot of pleasure making these and I hope you enjoy cooking and eating the dishes just as much!
And with this out in the world, it’s time for me to sign off from Instagram for the next few months as I prepare for the arrival of our little bean. Make sure you’re signed up to my newsletter to stay in touch and hear about new e-cookbooks and my monthly newsletter which I will continue writing to you 💌
Happy cooking and much love to you ☀️ 🌱
TEFF WRAPS // You will be familiar with the teff grain from Ethiopian restaurants where they serve this deliciously sour fermented teff pancake called “injera”. This grain, naturally gluten-free, is very rich in protein and contains almost all the essential amino acids - particularly one called lysine which supports calcium absorption, energy production and immune function. It’s got a delicious malty flavour and makes very good wraps. Because it doesn’t contain much starch, it can be a little fiddly at first to use and after a lot of trial and error I found that adding psyllium husk to the mix works well to create little wraps which do not break when cooking.
Fill them up with what you love for a great lunch - here it was sun dried tomato hummus, braised lemon fennel, peas, avocado and capers. I bet it would be delicious with a beetroot hummus too!
🇫🇷 WRAP DE TEFF // Vous connaissez le grain de teff grâce aux restaurants éthiopiens où l'on sert cette crêpe de teff fermentée appelée "injera". Ce grain, naturellement sans gluten, est très riche en protéines et contient presque tous les acides aminés essentiels, notamment la lysine qui favorise l'absorption du calcium, la production d'énergie et la fonction immunitaire. Elle a une délicieuse saveur maltée et permet de faire de très bons wraps. Comme il ne contient pas autant d'amidon que le blé, il peut être un peu difficile à utiliser au début et, après de nombreux essais et erreurs, j'ai découvert que l'ajout d'enveloppe de psyllium au mélange permettait de créer de petites enveloppes qui ne se brisent pas à la cuisson.
Remplissez-les avec ce que vous aimez pour un bon déjeuner - ici, c'était de l'houmous de tomates séchées au soleil, du fenouil au citron braisé, des petits pois, de l'avocat et des câpres.
APRICOT, THYME & CACAO GALETTE // There’s something quite luxurious in making a galette which I rather enjoy. Very simple in nature and very rustic, this goes right back to my roots. You will know that I love combining fruits with herbs and when I saw that the first Spanish apricots had arrived at , I couldn’t help but think of some sort of dessert with the thyme growing on my plot. And so it was a sweet cacao gluten-free pastry filled with apricots marinated in brown rice syrup and vanilla, thyme to garnish after cooking and served with a homemade fermented cashew and coconut cream.
🇫🇷 GALETTE D'APRICOT, THYM ET CACAO // Il y a quelque chose d'assez luxueux dans la préparation d'une galette que j'aime beaucoup. Très simple et très rustique, elle renvoie à mes racines. Vous savez que j'adore associer les fruits aux herbes et quand j'ai vu que les abricots espagnols étaient arrivés à , je n'ai pas pu m'empêcher de penser à une sorte de dessert avec le thym qui pousse dans mon potager. C'est ainsi qu'est née une pâte sucrée sans gluten au cacao, fourrée d'abricots marinés au sirop de riz brun et à la vanille, agrémentée de thym après cuisson et servie avec une crème de noix de cajou et de noix de coco fermentée maison.
STRAWBERRY TIME // Every time I step into the allotment, something has changed. The strawberries, which I failed to take care of last Autumn by planting the runners, have surprised me by blooming healthily. The delicate flowers of pure white petals are slowly transforming into a green fruit which I cannot wait to see ripen as I take my first bite of juicy and sun filled strawberry.
A few dishes I look forward to making this year are strawberry and lime sorbet, roasted strawberry with fig leaf ice cream, strawberry and rhubarb galette, honey fermented strawberries…. To name a few. What is your favourite way of eating strawberries?
🇫🇷 LE TEMPS DES FRAISES // Chaque fois que j'entre dans le jardin familial, quelque chose a changé. Les fraises, dont je n'avais pas pris soin l'automne dernier en plantant les stolons, m'ont surpris en fleurissant sainement. Les fleurs délicates aux pétales d'un blanc pur se transforment lentement en un fruit vert que j'ai hâte de voir mûrir en prenant ma première bouchée de fraise juteuse et gorgée de soleil.
J'ai hâte de préparer quelques plats cette année : sorbet aux fraises et au citron vert, fraises rôties avec de la glace à la feuille de figuier, galette aux fraises et à la rhubarbe, fraises fermentées au miel.... Pour n'en citer que quelques-uns. Quelle est votre façon préférée de manger des fraises ?
DATE SWEETENED CACAO AND OLIVE OIL GRANOLA // Do you ever get this craving for cereals? I think it is a childhood comfort thing… A bowl of crunchy and sweet cereals soaked in milk.
This is a more grown up version, using buckwheat as well as oats, cacao powder but also spices of cinnamon and cardamom, medjool dates mixed with olive turning into a caramely paste to sweeten it all.There’s also mulberries, coconut flakes and a lovely amount of vanilla. Served with a good splash of homemade almond milk, and waiting for the milk to turn into a chocolatey colour. Glorious.
Would you like the recipe? I could include it to one of the e-recipe books!
🇫🇷 GRANOLA DE CACAO ET D'HUILE D'OLIVE AUX DATTES // Vous arrive-t-il d'avoir cette envie de céréales ? Je pense que c'est un réconfort d'enfance... Un bol de céréales croquantes et sucrées trempées dans du lait.
C'est une version plus adulte, avec du sarrasin et de l'avoine, du cacao en poudre mais aussi des épices comme la cannelle et la cardamome, des dattes medjool mélangées à de l’huile d’olive qui se transforment en une pâte caramélisée pour adoucir le tout, des mûres, des flocons de noix de coco et une belle dose de vanille. Servi avec une bonne rasade de lait d'amande maison, en attendant que le lait prenne une couleur chocolatée. Un vrai régal.
Vous voulez la recette ? Je pourrais l'inclure dans l'un de mes livres de recettes électroniques !
AVOCADO AND LIME RAW CAKE // It’s finally here! After many requests, I finally got round to publish this recipe! This raw cake is always a favourite amongst my friends, my family and my clients and one I get asked to make again and again. A caramel and nutty base with creamy and tangy filling.
It was also so much fun shooting this with
The recipe can be accessed via the Linktree under my bio or on my website. I hope you’ll make it - I am sure you’re going to love it and it’s going to make you smile!
🇫🇷 GATEAU A L'AVOCAT ET AU CITRON VERT // La voici enfin ! Après de nombreuses demandes, j'ai finalement réussi à publier cette recette ! Ce gâteau cru est toujours un favori parmi mes amis, ma famille et mes clients, et on me demande de le faire encore et encore. Une base de caramel et de noix avec une garniture crémeuse et acidulée.
J'ai eu beaucoup de plaisir à le photographier avec
La recette est accessible via le Linktree sous ma bio ou sur mon site web.
A PLACE TO GROW // This piece of land where cultivated crops grow alongside wild plants and « weeds ».
Whether the sun shines, whether it rains, under the sunrise or the sunset, this place nourishes body, soul and heart. It feeds and nurtures many species. It makes me grow, learning the art of letting go and of being in harmony with nature, learning how to share the space, alongside each other with no resistance.
Every day, I step into a place that’s changed, a reminder than nothing stays the same.
How does your garden, allotment, farm, make you feel and grow?
Thank you .is.yle for capturing the magic of my little plot of land 🌱🤍✨
🇫🇷 UN LIEU DE CROISSANCE // Ce bout de terre où les cultures côtoient les plantes sauvages et les " mauvaises herbes ".
Que le soleil brille, qu'il pleuve, au lever ou au coucher du soleil, ce lieu nourrit le corps, l'âme et le cœur. Il nourrit et entretient de nombreuses espèces. Il me fait grandir, apprendre l'art de lâcher prise et d'être en harmonie avec la nature, apprendre à partager l'espace, à se côtoyer sans résistance.
Chaque jour, j'entre dans un endroit qui a changé, ce qui me rappelle que rien n'est jamais pareil.
Comment votre jardin, votre potager, votre ferme vous font sentir et grandir ?
Merci .is.yle d'avoir capturé la magie de mon petit lopin de terre 🌱🤍✨🌱🤍✨.
GOOD THINGS ARE COMING //
I am putting the finishing touches on a series of e-recipe books, something a lot of you have been asking me for a while. Sorry it took so long, but there's not long to wait now! Oh and they will be available in French too 🇫🇷🤍
Gorgeous shot by
🇫🇷 DE BONNES CHOSES ARRIVENT // Je suis en train de finaliser une série de livres de recettes électroniques, ce que beaucoup d'entre vous m'ont demandé depuis un certain temps. Désolée d'avoir mis autant de temps, mais il n'y a plus longtemps à attendre ! Oh et ils seront disponibles en français également 🇫🇷🤍
Magnifique cliché par
WHOLEFOODS FRIDGE FILLS // I have been cooking for this family for over 18 months, creating a different menu every time. This week’s dishes particularly caught my attention perhaps because it’s the penultimate time I will be cooking for them for a while with baby arriving.
I will miss it truly, as I cherish this continuity of care. Cooking once for people is a pleasure but regularly nourishing a family with beautiful, gourmet and convenient meals is a gift.
This week featured:
• Pea and asparagus risotto with pea shoots
• Buckwheat salad, roasted and raw radishes, broad beans, tomatoes, herbs, mixed cress and roasted pistachios with a pomegranate dressing
• Roasted cime di rapa tofu spread
• Sourdough rye loaf
• Nuts and seeds bircher with hazelnut milk
• Baked rhubarb and apple
🇫🇷 // Cela fait maintenant plus de 18 mois que je cuisine pour cette famille, en créant un menu différent à chaque fois. Les plats de cette semaine ont particulièrement attiré mon attention, peut-être parce que c'est l'avant-dernière fois que je cuisine pour eux pendant un certain temps, avec l'arrivée de bébé.
First birthday ever for this little one - a good reason for cake!
Lemon and orange gluten-free genoise, raspberry compote, and cacao butter vanilla cream.
I decorated with forget-me-knots as there is a little patch on my allotment blooming with them. They were a lovely little touch and they taste beautiful too.
🇫🇷 Premier anniversaire pour ce petit garçon - une bonne raison pour célébrer avec un gâteau !
Génoise sans gluten au citron et à l'orange, compote de framboises et crème vanille au beurre de cacao.
J'ai décoré le gâteau avec des myosotis, car il y a une petite parcelle de mon jardin qui en est rempli!
What can you do to support your body during the transition into Spring?
Eat sprouts! 🌱 They taste fresh and delicious and can be added to salads, or cooked through stews.
Cleansing and cooling, they are an amazing way to transition into the warmer months, helping to get rid of the stagnation of the Winter months and getting ready for the energising days to come.
The liver is the organ associated with Spring and because it is responsible for a lot of processes including a lot of cleansing, it is key to support it at this time of year with lighter, sour and bitter food. While the sour draws impurities out of the liver, the bitter food helps digestion. As energy levels go up, the qualities of young plants, fresh greens and sprouts are really supporting the liver.
Sprouting is a really easy process, very inexpensive and the sprouts are much fresher than the ones you can buy in the shops. I love adding it to kitchari which is also a very nourishing and easy to digest.
Want to give sprouting a go? Find a guide on my website with step by step process, the seeds and grains you can sprout and the benefits of it. There is a direct link in my bio
Happy sprouting! 🌱
🇫🇷 Que pouvez-vous faire pour soutenir votre corps pendant la transition vers le printemps ?
Mangez des germes ! 🌱 Nettoyants et rafraîchissants, ils constituent un excellent moyen de transition vers les mois les plus chauds, en aidant à se débarrasser de la stagnation des mois d'hiver et en se préparant aux journées énergisantes à venir.
[Suite en commentaires]
Ah, Sicily! Spring has well arrived there and the produce is full of sunshine and juice. A treat to be cooking with these, quite simply letting the ingredients shine. The first strawberries of the year tasted pure magic!
🇫🇷 Ah, la Sicile ! Le printemps y est bien arrivé et les produits sont pleins de soleil et de jus. C'est un régal de cuisiner avec ces produits, en laissant tout simplement les ingrédients briller. Les premières fraises de l'année ont un goût de pure magie !
Chamomile kombucha pickled magnolia 🌸
Using an over-fermented chamomile kombucha to develop a smooth, floral and complex pickle that harmonizes smoothly with these beautiful magnolia flowers.
Thanks to the natural transformation through fermentation, we open ourselves to unlimited culinary creations and discover new flavours.
🇫🇷 Pickle de magnolia au kombucha de chamomile
Utiliser un kombucha à la chamomile trop fermenté pour développer un pickle doux et complexe et qui s'harmonise tout en douceur avec ces belles fleurs de magnolia.
Grace à la transformation naturelle par la fermentation, on s'ouvre a des créations culinaires illimitées et on part à la découverte de nouveaux arômes.
Today was the last class I taught to a lovely group of students at the CNM before my maternity break. I am so excited for their journey ahead and so nostalgic that I won’t be there for their finals.
It’s such a gift to guide so many individuals through the fascinating and empowering journey of cooking in a natural, holistic and conscious way.
Until next year !
Photo taken when I started teaching there over two years ago… I still have the same grin and energy after each class!
🇫🇷 Aujourd'hui, c'était le dernier cours que j'ai donné à un super groupe d'étudiants au CNM avant mon congé maternité. Je suis très enthousiaste à l'idée du chemin qu'ils vont parcourir et très nostalgique de ne pas être là pour leurs examens!
C'est un tel cadeau de guider tant de personnes à travers le voyage fascinant et stimulant de la cuisine naturelle, holistique et consciente.
À l'année prochaine
Photo prise lorsque j'ai commencé à enseigner il y a plus de deux ans... J'ai toujours le même sourire et la même énergie après chaque cours !
Easter baking and crafting! We had so much fun today with at making hot cross brownies with our little chefs and decorating lovely wooden baskets to pop them in.
It got messy and that’s what I like to see! Discovering the ingredients through smell and taste, mixing it all together with their hands and decorating them. Well done to all the little chefs and crafters for doing such a good job!
🇫🇷 Pâques, c'est des gâteaux et du bricolage ! Nous nous sommes beaucoup amusés aujourd'hui avec à en préparant des hot cross brownies avec nos petits chefs et en décorant de jolis paniers en bois pour les mettre dedans.
On s’en est mis partout et c'est ce que j'aime voir ! Bravo à tous les petits chefs et artisans pour leur excellent travail !
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RETREAT // See you soon dearest friends and food lovers! For retreat and event catering, fridge fills and cookery workshops, I will be back answering enquiries in 2024. In the meantime, I wish you well and to stay nourished 🌱 I will still be sending my monthly letter, so you can signup to it if you would like to hear about food, nourishment and receive updates on more e-cookbooks as I release them. With love and smiles ✨Stéphanie
PLANT-BASED FRENCH PÂTISSERIE WORKSHOP // Our Plant-based French Pâtisserie workshop is now available ONLINE and ready to book! If you missed or couldn’t attend the in-person Chester workshop a few weeks ago (more about that day on my stories), this is the opportunity to learn the art of French pastry at your own pace. You will learn to make a tart in two different ways: using whole foods with myself and the classic way with @vegartemis . The workshop is divided in easy to follow video lessons to which you have access forever and Diane and we are both on-hand should you have any questions or want to share your fabulous bakes with us! There is a Free Preview which you can watch - I have included the link in my bio. —————————————————— Thanks so much to the magic hands of @she.is.yle and Sam Bushby for the photography/videography and video edits. Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/sensho/glow License code: C6P0TRJHIRTY6UJE
These cookies! Made with oats, sweetened with maple syrup for gooeyness and brown rice syrup for crispiness. As the syrup cooks, it becomes crisp and this makes my favourite cookies - crispy on the outside, soft on the inside. And eaten warm of course, so that the chocolate is still melting. When you want a snack, when you need a little pick me up, make your own. Cravings are either linked to a deficiency or an emotion, learn to listen to your body and what it needs. When a craving is linked to an emotion, the sole act of eating isn’t enough - it is about honouring how we feel and making ourselves that food for a therapeutic and fulfilling outcome. Giving ourselves what we need, spending the time we think we don’t have to be in the kitchen and ultimately nourishing ourselves in the most profound and lasting way. Now, off to those cookies! 🍪😋 #chef_naturelle #nourishyourbody #nourishyoursoul #nourishyourheart #therapeuticfood #foodastherapy #foodasmedicine #healing #wholefoods #wholesomefood #healthyhabits #vitality #connectwithfood
Miso mayonnaise. It’s great with everything: little drops on a fennel and beetroot salad, as a dip for sourdough bread or carrot sticks, it works beautifully with leeks (as we’ll see in next week’s workshop) or added to a celeriac velouté for an extra « je ne sais quoi »!
I do love a sandwich, when its made with fresh sourdough bread and filled with loads of wonderful flavours. I had some fun recording a video of sandwich making with freshly baked sourdough loaf, kimchi, pickled beetroot, beetroot pickled tofu, oriental leaves and a little extra Virgin olive oil. ~ Sandwich anyone? . . 🇫🇷 J'adore les sandwichs, quand ils sont faits avec du pain au levain frais et remplis d'une foule de saveurs merveilleuses. Je me suis amusée à enregistrer une vidéo sur la préparation d'un sandwich avec du pain au levain frais, du kimchi, de la betterave marinée, du tofu mariné à la betterave, des feuilles orientales et un peu d'huile d'olive extra vierge. ~ Un petit sandwich pour vous aussi ?
Medlar Kombucha ~ I fermented medlars in the same way as I do apples in the views of making a vinegar but something quite incredible happened instead. ~ After 6 weeks, I strained the fruit and tasted the beautiful liquor. It has a very subtle flavour, a tiny bit sweet, and a little sour and acidic. I can’t quite describe it as I have never tasted anything like it but it’s really lovely! It definitely is not as sharp as you would expect from a vinegar. In fact, it tastes more like a kombucha (without the fizz) and makes a very fantastic Winter soft drink. . . 🇫🇷 Kombucha de Nèfle ~ J'ai fait fermenter des nèfles de la même manière que des pommes dans l'idée de faire un vinaigre, mais quelque chose d'assez incroyable s'est produit à la place. ~ Après 6 semaines, j'ai filtré les fruits et goûté la belle liqueur. Elle a un goût très subtil, un tout petit peu sucré, et un peu aigre et acide. Je ne peux pas vraiment le décrire car je n'ai jamais goûté quelque chose de semblable, mais c'est vraiment délicieux ! Il n'est certainement pas aussi acide qu’un vinaigre. En fait, il a plutôt le goût d'un kombucha et est une boisson d’hiver parfaite !
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