(simple and refined poke bowl style) Ingredients (2–3 servings) 2 tbsp. of white and black sesame seeds 1 tbsp. of ground ginger Black pepper & salt Optional: cashews, lightly crushed 300 g fresh sashimi-grade tuna, diced 2 tasses de riz jasmin ou riz à sushi, cuit et refroidi 1 large English cucumber, sliced into half-moons […]
Asian tuna salad with avocado and cucumber Read More »
Ingredients 2 large skinless chicken breasts (or chicken cutlets) 1 container (227 g / 8 oz) of sliced white mushrooms 1 jar (370 ml) of Délices de la Forêt organic arrabbiata sauce 375 ml (1½ cups) of shredded Italian cheese blend 30 ml (2 tablespoons) of fresh basil 2 sliced shallots Olive oil, salt, and
Chicken cutlets with arrabbiata sauce and mushrooms Read More »
Ingredients Hummus 2 cups edamame beans, cooked and shelled 1/4 cup fresh cilantro 2 tbsp. fresh mint 1 tsp. lemon juice 1 clove garlic 1/2 tsp. lemongrass 3 tbsp grapeseed oil 2 tbsp white miso Topping Whole wheat tortilla Cooked quinoa Grated carrot Grated beet Grated red cabbage Daikon radish, julienned Sliced tempeh, seasoned or
Rolled sandwich, hummus with edamame beans, vegetables, almond sauce Read More »
Ingredients 12 radishes, halved 1 cup canned chickpeas, rinsed and drained 1/2 cup halloum cheese, cut into 1 cm cubes 1 tbsp olive oil (a little more for cooking the radishes and chickpeas) 1 cup cooked Jerusalem cuscus 2 tbsp of chopped red onion 1/2 teaspoon chopped fresh thyme 1/4 cup chopped parsley 2 nectarines,
Warm salad of couscous, halloum cheese and nectarines Read More »
Ingredients Salad 1 avocado 1/2 lemon 1 cane organic chickpeas 1/4 cup sliced radishes 1/4 cup red onion 2 cups grape tomatoes, sliced 2 cups diced cucumber 1/2 cup fresh parsley 2 green shallots Vinaigrette 1/4 cup mother nature extra virgin olive oil 2 tbsp organic red wine vinegar 1/2 tsp. cumin Salt and pepper
Ingredients 2-1/2 cups organic whole wheat penne 1 cup jumbo sun-dried tomatoes 3/4 cup feta cheese 4 handfuls arugula 6 tablespoons Mother Nature Extra Virgin Olive Oil for the dressing 1 clove of garlic for the dressing 3 tbsp organic balsamic vinegar for the dressing 1 tbsp. honey for the dressing 1 tbsp. mustard for
Organic Penne and Sundried Tomato Salad Read More »
Ingredients 2 tbsp. extra virgin olive oil 1 cup Mother Nature white basmati rice 1-1/2 cups organic chicken broth 2 tbsp of Mère Nature’s organic turmeric powder 1/2 tsp. Mère Nature Organic Ginger Powder or fresh 2 cloves garlic, minced 1 pinch of salt Preparation 1. Sauté the garlic, turmeric and ginger in a little
Basmati rice flavored with turmeric Read More »
Ingredients 1 package of 500 g of Valli traditional potato gnocchi 1 175 g package of diced cooked pancetta 1/3 cup melted garlic butter 2 cups broccoli, cut into small florets 1/2 cup grated Parmesan cheese 12 cherry tomatoes cut in half (optional) Preparation 1. Preheat barbecue to medium-high (about 220°C – 425°F). 2. In
Gnocchi and broccoli papillote with garlic Read More »
Ingredients 2 cups frozen vegetable mix for spaghetti sauce 4 eggs 1/2 cup grated Parmesan cheese 1 bag of whole grain quick cooking brown rice (250 g) 1/2 cup Valli sundried tomatoes 1/3 cup chopped fresh parsley Preparation 1. Preheat oven to 205°C (400°F). 2. In a skillet, heat a little olive oil over medium
Brown rice bread with vegetables and sundried tomatoes Valli Read More »
Preparation Jerusalem couscous or Israeli three-color couscous is worth knowing, since it is as easy to cook as rice or quinoa (equal parts liquid and grains). It also has the particularity of being suitable for both savory and sweet dishes. With its beautiful round and plump balls, it allows you to vary the accompaniments in
Jerusalem or Israeli couscous Read More »
