You may have encountered these guys at the farmers market or at the salad greens section of your health food store: pea shoots!
WHAT ARE THESE?
They are microgreens, young shoots just a few days old. They look & sound fancy…But they’re so easy to grow! So why not grow your own? You’ll be sure it’s a 100 % fresh and organic. Beware though, they grow super fast! You can get some seeds at Botanical Interests, as well as other places.
WHAT DO THEY TASTE LIKE?
They taste like the Spring on your plate and…like peas!
WHAT ABOUT THE HEALTH BENEFITS?
Pea shoots are highly nutritious. They are rich in vitamin C & vitamin A, and also contain a significant amount of folic acid. For more details, go HERE (they also have some recipes).
It’s natural, it’s homemade, it’s easy to make, takes only a few minutes to prepare and it’s totally paleo! What is it? Ice cubes, bien-sûr! It’s the little beauty trick that will give you that “je ne sais quoi” which will make all your girlfriends pâlir de jalousie (green with envy)…
HOW DOES THAT WORK?
According to the Healthy Home Economist: “It simply and very literally involves applying ice to one’s skin. The practice helps with the following skin challenges:
Tighten the skin
Reduce the appearance and size of pores
Produce smoother skin
Lessens the appearance of scarring
Treat and prevent acne
Icing your skin is helpful with any inflammation on the skin surface, helping to reduce the swelling and redness that follows especially with acne, as icing in itself is anti-bacterial. It also reduces healing time as well as prevents future breakouts.”
I highly recommend reading the whole article (especially if you have sensitive skin or skin issues).
TAKE IT FURTHER…
It doesn’t have to be just plain water. You can also use tea, herbal infusions, hydrosols, even fruit & vegetable juices! Create you own beauty potions and freeze them into ready-to-use ice cubes.
Need some ideas? You can check this website for inspiration. And this other website gives some recommendations for dry & oily skin types as well as how to reduce wrinkles.
The pink ice cubes above are made of 2 different types of tea: Numi’s White Rose (white tea & rose petals) as well as Hibiscus & Rosehip tea. I also added some rosewater. I know what you’re thinking: they look like Turkish delights 😉.
Les crêpes à la crème de marron! Even to this day my mother will tell you that crêpes filled with chestnut cream used to be one of my favorite desserts. I say “used to be” because I have since discovered that I’m allergic to cane sugar (how ironic for an ex-hypoglycemic). While some would see this as a curse (after all sugar is everywhere), I see it as a blessing (do you know that sugar is more addictive than cocaine?). There are many natural sweeteners out there to choose from and I thought that maple syrup and chestnut wouldn’t be a bad marriage at all…And rightfully so!
This chestnut cream can be used as a spread, a filling, incorporated in a frosting…Or simply eaten by the spoon ;).
10.5 oz of unsweetened chestnut puree (I used the one from La Forestière) – 300g de purée de marron non sucrée
1 tsp of organic vanilla extract (from Simply Organic) – 1 càc d’extrait de vanille bio
About 1/3 cup or 6 tbsp of organic grade B maple syrup – environ 90 ml ou 6 càs de sirop d’érable ambré bio
Place all the ingredients in a bowl. Using a hand mixer, blend until well incorporated & smooth. Pour in a glass jar and refrigerate until use. Use within a few days.
Mettre tous les ingrédients dans un bol. A l’aide d’un batteur électrique, mixer jusqu’à obtention d’une purée lisse et homogène. Verser dans un bocal en verre et réfrigérer jusqu’à utilisation. A consommer dans les jours suivants.
Parce que c’est de saison! The temperatures have dropped quite a bit here over the last few days. The last storm that went by (which only gave us a few raindrops) came from the North and brought some coldness to California. I’ve been waiting for some chill in the air, it finally feels like Fall here.
And what’s more soothing than a bowl of soup on a cool day? I recently bought some sunchokes (I love root vegetables) and thought they’d make a fine soup…Et j’avais raison. Simple, flavorful and comforting. Hope you’ll enjoy it as much as I did (I should have made more).
Ingredients (for 2 servings/pour 2 personnes):
5-6 chubby & firm sunchoke roots – 5-6 topinambours fermes et de bonne taille
1 shallot – 1 échalote
1 zucchini – 1 courgette
1 carrot (mine was purple) – 1 carotte (la mienne etait violette)
2 cups of stock or water (I used homemade chicken bone broth) – 500 ml de bouillon ou d’eau de source (j’ai utilisé du bouillon d’os de poulet fait maison)
Salt & pepper to taste – sel et poivre selon le goût
Optional: 1 dab of butter or a splash of raw cream – optionnel: une noisette de beurre ou un splash de crème liquide
Prep the vegetables by peeling the skins and cutting them in pieces. Heat up a saucepan with olive oil and saute the vegetables until they are slightly caramelized (from the natural sugars). Add the broth or water, adjust the heat and simmer the soup for approximately 20 minutes or until the sunchokes are fully cooked (poke them with a knife to check). Then blend the soup thoroughly. Season with salt and pepper to your liking. Add some butter or cream if you fancy some. The soup is now ready, enjoy!
Peler et couper les légumes en morceaux. Faire chauffer une casserole avec un peu d’huile d’olive, et faire revenir les légumes jusqu’à ce qu’ils soient légèrement caramelisés. Ajouter le bouillon ou l’eau, et laisser mijoter à feu doux pendant une vingtaine de minutes ou jusqu’à ce que les topinambours soient complètement cuits (vérifier à l’aide de la pointe d’un couteau). Mixer la soupe dans un blender. Ajouter sel et poivre selon vos préférences. Et un peu de beurre ou de crème si vous en avez envie. Le velouté est maintenant prêt, bon appétit!
Health Benefits of Sunchokes (also known as Jerusalem Artichokes): They contain “high levels of potassium and phosphorus. They are a significant source of iron, thiamine, and vitamin C and are high in dietary fiber…”
This is one of my go-to breakfasts. No need to add any sweetener because it already contains ripe fruits. Of course all the ingredients are organic.
Ingredients (for 1 serving):
1 ripe pear (Bosc or even better Bartlett)
1/2 ripe banana (but not spotted)
About 3/4 cup of spring water
2 tbsp of creamy tahini (I like Kevala)
A little splash of vanilla extract
1 raw chicken or duck egg (from a trusted source)
For the egg-free option: Substitute the egg with 1 tbsp of gelatin powder (I use Great Lakes or Vital Proteins)
Peel & cut the fruits into pieces then place them inside a blender. Add the spring water, the vanilla and the tahini. Blend until smooth. Then add the raw egg or the gelatin and blend again for a few seconds until fully incorporated. Et voila! Enjoy ;).
En Français (pour 1 personne):
1 poire mûre (Bosc ou encore mieux Bartlett ou Williams)
1/2 banane mûre (mais pas mouchetée)
Environ 175ml d’eau de source
2 càs de tahin crémeux
Un petit splash d’extrait de vanille
1 oeuf de poule ou de canne (de bonne source)
Pour la version sans oeuf: Substituer l’oeuf par 1 càs de gelatine en poudre
Eplucher et couper les fruits en morceaux, les mettre dans un blender. Ajouter l’eau, la vanilla et le tahin. Mixer jusqu’à obtention d’un melange homogène. Ensuite ajouter l’oeuf ou la gelatine et mixer encore quelques secondes pour bien incorporer ce dernier ingrédient. Voilà, c’est prêt! Enjoy ;).
Why? Because it combines & blends the Paleo Diet with Ayurveda (which is usually based on vegetarianism).
“Drawing upon on his extensive training and clinical experience, Dr. Palanisamy skillfully separates fact from fiction, providing clarity on issues such as gluten sensitivity, misconceptions about carbs, meat-eating versus vegetarianism, good and bad fats, unknown superfoods (you’ll be surprised to see what’s included), nutritional supplements, and the critically important gut bacteria comprising your microbiome.
The Paleovedic Diet provides definitive, practical guidance on what to eat, how to move, how to sleep, how to manage stress, and even how to breathe…”
Not to mention the raving reviews both from the paleo and the medical communities:
” “The Paleovedic Diet represents the best of integrative medicine, combining ancient wisdom with modern science and functional medicine to create a definitive roadmap to health. In an engaging and easy to read style, Dr. Akil presents the most up-to-date, evidence-based health information available today. He sheds light on topics such as optimal nutrition, the 100 trillion bacteria that make up your microbiome, the best way to exercise, and powerful detox practices. He reveals the hidden healing powers of spices and shows you how to use Ayurveda to customize a diet that’s best for you. The Paleovedic Diet can help you lose weight, increase energy, and reverse disease.” —Mark Hyman, MD, eight-time #1 New York Times–bestselling author and functional medicine expert”
I’m a French expat who’s been living in Southern California for the past 13 years (comme le temps passe!). I have a background in arts, fashion & textile design, and there’s nothing I love more than a good story (besides a good conversation maybe).
I’ve been gluten free for 10 years and grain free/paleo for 5 years. I am convinced that the body can heal itself for I have experienced it myself. I’ve always been interested in natural foods and alternative medicines. I’ve been cooking for 25 years as well as studying & using herbal medicine for almost as long. A lot of what I know is intuitive and self taught.
Thank you for stopping by and/or following this blog, I hope you’ll like it here ;).