Beetroot hummus

I love mezze, antipasti, tapas… Everything that relates to aperitif! Who never ate so many appetizers, to the point of not being hungry any more at the moment of having their main course? In my opinion, appetizers are much more interesting and appetizing than main courses: they usually have beautiful colors, are presented in the…

Savoury spinach pancakes

After having testing and loving the spinachand buckwheat waffles recipe from womama.fr, I wanted to adapt it to make vegan pancakes. Indeed, I love eating pancakes at breakfast, but having sugar in the morning does not do me any good, which is why I opt mostly for smoothies or salty dishes. Making savoury pancakes seemed…

Vegetarian korma

Nothing like a delicious slow cooked dish to get some comfort during these cold autumn days. I especially enjoy Indian food dishes in this season, because the aroma of spices warms me up and reminds me of sunny places. Unfortunately, it is not easy to find quality Indian restaurants in Geneva: the dishes are delicious…

Gluten-free pumpkin, sweet potato and chestnut gnocchi

With falling temperatures and the coming of the Northern cold wind, the body craves warm, nourishing and comforting foods. Thus I had the idea to combine three of my favorite seasonal foods – pumpkin, sweet potato and chestnut – to make earthy and delicious gnocchi. Initially, I hoped getting orange-coloured gnocchi. I did not get…

Pumpkin and chestnut cream soup

Autumn has arrived! No more summery dresses and sandals! Wind is cooler, days are shorter, leaves have started becoming golden and falling. This pleased me because autumn goes hand in hand with pumpkin and chestnuts, two seasonal products that I love. With these cooler temperatures, the body needs nutritious and comforting foods, like a good thick soup. Thus the…

Sun-dried tomato and almond pesto

The summer dishes extravaganza continues with this sunny recipe. Four ingredients, minimal preparation time and plenty of flavor, what more? I have created this recipe because my parents brought me a significant amount of almonds from Sardinia. I wanted to use them quickly, before they become rancid. Originally, I wanted to make a pesto for pasta. The result…

Traditional Greek cuisine: tzatziki

Today I am sharing with you a perfect summer recipe: Greek tzatziki. I discovered and immediately fell in love with this dish while traveling around Greece, on the beautiful Corfu island. It is also popular in Turkey under the name ‘cacik’ (pronounced “djadjik”). This fresh and creamy dish made of yogurt and cucumbers will make…

Crushed potatoes: a lighter and tasty alternative to potatoes mash

If you love mashed potatoes but you want to watch your butter consumption, this recipe is for you! I created it while on the candida diet. Indeed, I could not eat dairy not mashed potatoes, as because of their fine texture, mashed potatoes have a higher GI than boiled ones. So I found a compromise by simply crushing them…

Exotic rolls: Sri Lankan rotis

I discovered these wonderful rolls in Sri Lanka, during an ayurvedic retreat. They can be eaten as a side dish with curry, as a starter with chutney, or for breakfast with butter and honey, if you make them without salt and spices. This recipe is so simple it cannot go wrong. It will allow you to make eight nutritious…

A reinvented Brazilian dish: prawn moqueca

Moqueca is a typical Brazilian dish. It can be fish, shellfish or meat based. It is very popular on the Nordeste coast and there are many versions as cooks. The one that I present in this post is inspired by the moqueca as it is prepared in Bahía, with coconut milk. Traditionally, it has a beautiful golden yellow…

Quick & easy: non-fried fried rice

Until I travelled to Asia, I did not like eating my rice other than white, because of the gross fried rices served in most restaurants here, which I abhor. It has been first in Cambodia, then Indonesia, Singapore and Sri Lanka, that I discovered the true flavor of fried rice. Far from being oily, fried rice…

Vegan pesto genovese

Pesto genovese, made with fresh basil and pine nuts, is a simple yet delicious recipe. It is traditionally prepared using a pestle and mortar, but your blender will allow you to prepare it in a few minutes! This version contains no cheese, so it is suitable for vegans, raw foodists, lactose intolerants and people on the candida…