Fennel-Orange-Walnut Salad (serves 2)
In a large flat bowl, place the mâche salad (canonigos in Portuguese) or spinach baby leaves (or a mixture of young salad leaves). Using a mandolin or sharp knife, finely slice a large fennel bulb and peeled an orange that you then slice. Add 2 tablespoons of capers, 5 or 6 anchovy fillets, minced parsley and a drizzle of olive oil.
Cauliflower Pizza (serves 2)
In a blender, put the florets of a small head of cauliflower, 80 g of almonds, 1 tablespoon of dried oregano, 2 eggs, 1 tablespoon of sesame seeds, 1 tablespoon of ground flax seeds, salt and pepper. Blend finely but not too much, the pieces of cauliflower should be more or less the size of lentils. Line an oven tray with baking paper, spread the mixture in a thin layer (4 – 5 mm), bake for 30 minutes at 200 degrees. Turn over and bake for another 10 minutes, keeping a close eye on it. The dough should be golden/brown on the edges). Garnish with the vegetables of your choice: steamed broccoli, grilled eggplant, caramelized onions, grilled peppers, spinach, basil… Drizzle with tahini sauce (1 tablespoon tahini, 1 teaspoon toasted sesame oil, 1 tablespoon lemon juice, 1 tablespoon soy sauce).
Beetroot, carrot, cauliflower and pink raddish pickles
Cut carrots and beets into thin sticks (3 cm long), cut pink radishes in half lengthwise, cut cauliflower into small florets. Place everything in a saucepan, with coriander seeds, grated ginger, 1 or 2 cloves, orange peel, bay leaf, thyme or rosemary (whatever you prefer!). Cover with sea water (from your organic store or Quinton Serum) or water with salt (1 tablespoon for 4 volumes of water) up to the level of the vegetables, which must all be immersed. Add 1 small glass of cider vinegar and 2 tablespoons of brown sugar. Bring to a boil for 10 minutes, remove the vegetables with a strainer and place them in a glass jar. Press them well down the bottom of the jar. Continue boiling the liquid in the pan until it reduces by half. Pour over the vegetables, making sure to squeeze out any air bubbles (tap the jar gently on a cloth). There should be 1cm of liquid above the veggies. Close tightly and store in a cupboard or on the kitchen cupboard for one week to 10 days. Place in the refrigerator once opened.
These pickles are delicious with vegetables and in a salad. And why not as an appetizer. They contain prebiotics and probiotics, useful for your digestive health and your immune system. This is a faster recipe than lacto-fermentation, and also sweeter, so eat in moderation!
Crème framboise-soja (pour 2 personnes)
In a food processor, blend half a tray of silken tofu with 5 cm of zucchini flesh, 1 cm of ginger, 3 fresh mint leaves, a handful of raspberries (fresh or frozen) and half a banana. Serve decorated as shown on the picture….. Enjoy!
