Easy, delicious and healthy recipes to twist your daily meals !


Chia pudding and coco crumble

Ingredients (2 servings)

1/4 cup chia seeds 

1 & 1/4 cup light coconut milk 

1 tsp vanilla extract or seeds

2 tbsp maple syrup, honey or date syrup

Whatever fruit of your choix (berries, pear, apple, mandarine…)

For the coconut crumble

4 tbsp shredded coconut 

1 tbsp brown sugar

  • Mix chia seeds, coconut milk, vanilla and syrup of your choice together. Store in the fridge for 30 minutes or more.

  • Cut the fruits in slices. Add the shredded coconut and sugar in a frying pan on a medium heat, until the sugar melts and caramelize.

  • Take out the chia pudding of the fridge and give it a good stir to get something homogeneous. If necessary, add some more coconut milk.

  • Top with fruits of your choices and sprinkle with coconut crumble

Pea and mint soup with a savoury whipped cream

Ingredients (2 servings)

2 medium shallots, peeled and finely chopped

1 garlic clove, peeled and minced
5 cups/750g fresh peas, shelled (or frozen peas)
1 cup/ 75g mint leaves, roughly chopped
1 liter vegetable stock
Sea salt and freshly ground pepper, to taste

Whipped cream
25 cl heavy cream (30% fat, don’t use a light version, it wouldn’t work)
Some fresh Mint leaves, chopped

  • Cook on a gentle heat for 10 minutes the peas and the shallots, or until the shallots are soft. Add the garlic and cook for a further 3 minutes. 

  • Add the peas, the chopped mint leaves, and the stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 20 minutes. 

  • Blend the soup in a food processor, you will have a thick puree. Let it rest in the fridge to get cold.

  • In a large bowl, whip cream until stiff peaks are just about to form. Beat in mint and salt until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

  • Serve your soup in a glas and top it with the whipped cream. Warm, this soup is also delicious! 

  • Take out the chia pudding of the fridge and give it a good stir to get something homogeneous. If necessary, add some more coconut milk.

  • Top with fruits of your choices and sprinkle with coconut crumble

Pumpkin and coconut soup

Ingredients (2 servings)

1 medium winter squash or any pumpkin of your choice
1 liter vegetable stock (homemade is best)
1tbsp cumin
1tbsp curcuma
1 pinch of paprika
1+ 1 handfuls coriander
200ml coco milk
100ml tomato puree
2/3 garlic gloves

  • Preheat your oven at 180°C. When it’s hot, put in it the squash for 1h.

  • You can then peel the squash very easily. Cut it in small cubes.

  • In a big pot, boil the stock. Add the squash and spices. Let it cook on a slow fire for 30 minutes. Add the garlic, 1 handful of coriander, salt and pepper, ketchup and 200ml coco milk.
    Mix it thoroughly until it’s totally blended.

  • Serve with a tablespoon of cocomilk and some coriander on the top. 


Ingredients (6 servings)

100g flour (for this cake you can use a T65 or more)
100ml olive oil
100g brown sugar
2 eggs
2 grated carrots
50g walnuts
1 handful sultanas
A pinch of salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda and some lemon juice or apple vinegar (or baking powder if you prefer)Zest of orange

For the icing
140cl cream cheese or plain fresh cheese
100g icing sugar

  •  Preheat the oven to 180°. 
  • Whisk the flour, baking powder, sugar, cinnamon, and salt together in amixing bowl.
  • Using a separate bowl, whisk the eggs and oil. Add to the dry ingredients. 
  • Beat on low for a minute. Add in the grated carrots. Stir until just mixed. 
  • Pour the batter into the oiled cakepans. Bake about 20minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the center of the cake should come out clean.
  • When cooked, let the cake cooling down on a wire rack. Save in the fridge as long as you can wait ( if you manage towait for 24h, you’re a star and then spices will be perfectly revealed). 
  • Just before serving, beat the cream cheese and the zest on medium speed until well combined. Sift in the icing sugar. 
  • Spread frosting over the top of the cooled cake

Abricot and nuts Mendiant


100g dark chocolate 80% 

1 large handful of mixed nuts 

About ten dried apricots cut into small pieces (or other dried fruits of your preference)

  • Melt the chocolate. 
  • On a sheet of baking paper, distribute the nuts and pieces of apricots. 
  • Pour the chocolate over it and add a pinch of fleur de sel (optional). 
  • Leave to set in the fridge (freezer or refrigerator). Cut a small piece and enjoy.

Detox juice without juicer

Ingredients (1 serving)

1/2 apple, peeled 

1/2 pear, peeled

1/2 fennel washed

1 small piece of ginger, peeled

200 ml of water

1 cheesecloth or a clean tea towel

  • Pour the water into your blender along with the diced apple, pear, fennel and ginger. 
  • Mix everything well until you obtain a smooth and creamy smoothie. 
  • Place cheesecloth over a bowl and strain.
  • Squeeze well so that all the liquid is removed from the cheesecloth. 
  • Pour the juice into a glass and enjoy immediately.

Leek and pork dumplings

Ingredients (6 servings)

1 leel, chopped finely
350g minced pork
2 spring onions cut in small pieces
1 teaspoon grated fresh ginger
1 handful fresh coriander
Ground white pepper (or freshly ground black pepper)
1 1/2 tablespoons soy sauce
2 teaspoons sesame oil
1 package frozen round dumpling wrappers (gyoza/potsticker wrappers), defrosted at room temperature for 30 minutes

Dipping sauce
2cm ginger piece, grated
2 tea spoons grated ginger
1 spring onion cut in thin slices
sesame seeds
2 tbsp seasame oil
4 tbsp soy sauce

  • In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, and the leeks. Stir until well mixed.
  • Preheat a pan, spread sesame oil and cook the mixture on a medium fire.
  • Moisten edges with water.
  • Place 1 teaspoon of pork filling onto each wonton skin. Fold up and press to shape into a half-moon shape, encasing all of the filling.
  • Set dumplings aside on a lightly floured surface until ready to cook.
  • Steam dumplings in a covered bamboo or metal steamer (covered with a pierced baking paper) for about 10 minutes.
  • Serve immediately.

Lemongrass chicken soup

Ingredients (6/8 servings)

1 can coconut milk
2-3 cups chicken stock (homemade is best)
1/2 teaspoon brown sugar
2 stalks fresh lemongrass, washed and choppped in chunks
3 red shallots, peeled and chunked
2 handfuls of fresh coriander
2 chili peppers, halved
1.5 inch chunk of ginger
3 kaffir lime leaves, coarsely chopped
2 gloves of garlic, crushed
1 skinless chicken breast, cut in pieces
1 cup bamboo shoots
2 Tablespoons fish sauce
1 tablespoon soy sauce
1 can baby corn
2 Tablespoon lime juice
1 tbsp zest of lime
Sesame oil
Black pepper

  • Heat the sesame oil in a pan over medium heat. Add the shallots and the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. 
  • Add black pepper, sugar, chopped ginger, half of the lemongrass and chicken. Cook over medium-high heat until the chicken begins to brown, about 15 minutes. 
  • Add the chili peppers, soy sauce, fish sauce, zest of lime, lime juice, kaffir lime leaves, half of coriander and coconut milk. Add the chicken stock, bamboo shoots and baby corn. Stir, reduce the heat to medium-low, cover, and cook about 10 minutes. 
  • Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more. 
  • Remove the keffir leaves. Scatter over the rest of lemongrass slices and coriander leaves and serve directly with rice.

Beetroot brownie

Ingredients (6 servings)

250g blended cooked beetroot
200g dark chocolate
100g raw sugar
50g flour
100g walnuts and hazelnuts
3 eggs
1 pinch of salt
optional : one generous spoon of cream

  • Pre-heat the oven to 180 degrees. 

  • Melt chocolate in the microwave or in a saucepan. 

  • Blend the beetroots until smooth. In a large bowl, whisk together the eggs and sugar until pale, light and fluffy. Sift in the flour and chocolate. Add the beetroots and the nuts and mix together. 

  • Pour into a greased dish. Bake for 20 minutes. A skewer should come out sticky. Allow to cool in the tin. You can also serve it with a light custard sauce.

Looking for more inspiration? Discover my video recipes! (ONLY IN FRENCH FOR NOW)






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