Category Archives: raw food

fresh and crunchy raw vegetables for all next semester!

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When I think about it salad doesn’t appeal to me. I imagine somme watery and old lettuce or unrecognisable veggie under tons of mayonnaise. Of course nothing compares to a freshly picked lettuce with some great seasoning; not what you find in supermarkets! I’m more tempted by raw vegetables that would be crunchy and fresh. It always satisfy my appetite.

Today, two examples very simple to make and delicious right now that the days are beginning to shorten, the evening are becoming chilly and nights and mornings are getting cold.

But I’m not yet ready to dive into auutumn just yet, so to accompany a bowl of miso soup, a plate of steamy risotto or a slice of very good bread with a bit of salty butter, I choose those two ideas.

The first one is inspired by a friend from Chili. She makes it with white cabbage, lime and fresh coriander. Here is my version with what I had on hand!

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Press 1 pink grapefruit and keep the meat that detaches from it (although try to leave the little inside skin away) and press 2 lemons . Thinly cut 1 pointed cabbage, either with a mandoline (vegetable slicer) or a very good knife. Cut 2 avocados in half, take the pit out and peel the fruits as you would oranges. Cut the avocados in thin slices then in chunks.

In a salad bowl, put the grapefruit meat, the avocados, then pour a generous amount of the citrus juice. Add the cabbage, a bit of olive oil and some salt. Mix delicately.

It’s delicious with grilled meat on a BBQ, slow cooked fish, hot tofu… For the version from Chili, use lime instead of lemon and grapefruit and add minced fresh coriander.

The second recipe:

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I recieved about 2 kilos of beetroot from generous friends who have a very beautiful garden. Beetroot seem to have enjoy the summer weather, so there are a LOT af it! I need to find ways to cook them that won’t bore the family after two meals. I prefer raw beetroot as the cooked version (except in a red velvet chocolatey cake) as I find it less earthy and more sugary. besides I love the crunchy feel of beets under my teeth.

With a mandoline (vegetable slicer), I make very thin and supple slices of beetroot. I sesaon it simply:                                         2-3 tbsp of olive oil                                                                                                                                                                     1 tbsp of apple vinegar                                                                                                                                                               a dozen roughly minced hazelnut                                                                                                                                                some salt 

Yesterday that salad accompanied some patties made with tuna, goat cheese and oat flakes. It’s great with a piece of cheese like Comté or with quinoa mixed with fresh herbs such as young spinach, parsley and chervil. You can replace half the olive oil with hazelnut oil.

May those two easy recipes accompany you through autumn and winter!

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Quick! some raw sauce to enjoy before the sun’s gone again!

Quick, quick, before the sun disapears again… a sudden need for raw food!

If you have great quality and in season ingredients, it’s almost enough by itself! Like my own best of (although I should be patient and wait for a while, though knowing August will be the best time): tomatoes with just a few drops of great olive oil, a bit of sea salt flakes and freshly ground pepper.

I try all the tomatoes I can get my hands on: ancient varieties, green, yellow, Italian, heart shaped, big, small, cherry… I can’t get enough!

But today, as I have to be quick about enjoying the weather (tomorrow it’ll rain again), I decided to make a delicious raw sauce in which I will dip the vegetables I have on hand. Maybe I’ll put a teaspoon or two inside an halved avocado. If I can stop myself from eating it directly from the bowl 

It would be wonderfull with cabbage rolls or California style rolls (I just roll a nori sheet around some julienned vegetables and spread this sauce before I wrap the sheet and can’t wait to taste!). For the meat and fish eaters, it would be very good with chicken, turkey or any fish, either raw (for the fish) or steamed (for meat and fish).

Just blend:

4 tsp of white miso 

2cm fresh ginger roughly chopped

4 tsp of lime juice

2 tsp of almond butter

4 tsp of water

It’s great with tahini instead of almond.

I would suggest you make more of the sauce, respecting the ratios. It keeps for a few days in the fridge (I can’t help spooning in the bowl every time I pass by the fridge…).

I add the water carefully to get the right texture. You don’t want it to be too liquid.

So, if in your part of the world, spring has a hard time showing up, give it a hint with this recipe!

irresistible tapenade


 An irresistible recipe, under the condition that you like the ingredients!

Don’t hesitate to make twice the amount as you can keep it for about 2 months in the fridge.

Well, in my house, it never lasts that long and we use it on bread, on pasta, or on steamed vegetables. 

Of course, but do I have to repeat it, the quality of the ingredients makes all the difference.

I received salted capers (hard to get in my neighborhood)  and they’re more subtle than those preserved in vinegar. But if you only have those preserved in vinegar, it’ll be delicious too!

You won’t need three Michelin stars to make it right, nor just one star for that matter, just a small food processor, a blender, or,  for the purists, with a mortar, a pestle, and some muscles.

250g pitted black olives (not too salty if possible)

3 tbsp of drained capers (or rinsed if it’s preserved in salt) 

50g of anchovies

2 pressed garlic cloves

thyme, rosemary (as the chef feels it)

10cl olive oil(and a little bit to cover and preserve)

1 tbsp of lemon juice (unless you use capers in vinegar) 

freshly grounded black pepper

Mix all the ingredients but the pepper and the lemon juice.

Don’t overmix as it’s better if it’s a bit lumpy and not too smooth.

Add pepper and lemon juice.

Pour in a sterilised jar, knock the bottom of the jar on your hand to have less air inside the mix and cover with olive oil to prevent oxidation.

With a few slices of fresh bread…! Irresistible!

raw avocado and purslane soup

 super easy to make, this soup is delicious and healthy

You just need to blend:

1 peeled avocado

the juice of one lemon

2 handful of thoroughly washed purslane

2 tbsp of cold pressed olive oil

sea salt flakes to the taste

and that’s it! You can add a little water if the soup is too thick.

if you like it, you can add 1/2 a garlic clove. My garlic is so strong at the moment, I passed on it!

You can replace the purslane by young spinach, chervil, lamb’s lettuce. 

I first tried this soup when I was a trainee at Tan restaurant in Brussels. This restaurant specialises in living food served either raw or slowly cooked at low temperatures (dehydration, low temperature oven, steaming…). 

It was a great experience to learn new techniques and new ways to serve food, very different from what you learn at cooking school!

All the ingredients were organic. The vegetables were the centre of the plate though they serve meat and fish.

This soup was serve with homemade Essene bread (often flavored with dried tomatoes and rosemary). On top of the soup, you can add a little shaved carrots, beets, and some sprouts.

The avocado is rich but super healthy, full of antioxidants and fibres. It’s great for the skin, the liver, and to feel full.

The purslane is rich in omega 3 fatty acid so this recipe is perfect as those fatty acids don’t like heat. You should buy it as fresh as you can and eat it the day of purchase.