Tag Archives: paris

kale and radish salad with creamy 5-ingredient dressing

kale radish salad

kaaaaaaaaaaaaale

kale kale kale, I could scream from the top of my lungs!  Or perhaps the bottom.  I believe that would indeed be the most profound.

washed kale

I wouldn’t have guessed, but kale is quite hard to come across in France.  I have the luxury of having a very decently priced little organic market down the street from me.  They never let me down (they even half priced the berries I was buying once as the manager said he tried them and they weren’t sweet enough.  He’s tough public, because I thought they were amazing.)

Neither here nor there with the berries, but the kale, yes, the kaaaale, they have it.  It was almost like running into an old elementary school teacher or something, the way I felt when I looked down the aisle towards the produce and saw green bobs of curl brimming from a wooden-laced carton box.

radi

I don’t know what it is about the salad.  My Grandma thought it was a bizarre thing to eat (isn’t that the plant that grows along roads in dirt or for decoration in planters?)  Yes, but a lot of good things do that, too.  And it’s just so weirdly healthy tasting — in a good way.  It’s one of those things you eat for the first time, you like it decently, but I think it’s so good for your body that when your body sees it again it’s automatically conditioned to want it more because of the good it does inside.  Like garlic.

Gaaaarlic.

I’ll stop.

salad dressing ingredientsdressing in bowl

Here’s a really simple recipe for two brilliant ingredients with a 5-ingredient salad dressing that complements the two just too well.  Takes, like, 3 minutes to make.  <3

Enjoy on a breezy hot summer day!

tossing saladkale and radish salad with creamy 5-ingredient dressing
-vegan-
-gluten, nut, corn-free-

ingredients:
1 large bunch kale, washed, dried
about 12 small red radishes, washed, cut into thin slices (I recommend using a Japanese mandolin)
2 tbs. dijon mustard
1 tbs. agave nectar
3 tbs. rice vinegar (or apple cider vinegar)
6 tbs. neutral oil (grapeseed is my preferred)
1 tsp. tamari (gluten-free soy sauce)*

method: Prepare dressing by mixing mustard, agave nectar, and vinegar in a bold until combined.  Slowly whisk in oil to emulsify.  Add soy sauce to taste.  Toss in prepared kale and radish.  Salt and pepper to taste if needed/desired.

*for those with soy allergies, simply salt to taste and don’t add tamari.

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inspiration: HEALTHY BANANA CREAM PARFAIT

banana cream parfaitLeftovers, I love you so.

I guess this is bizarre that I consider cookies still left uneaten in a package of store-bought pastry “leftovers”.  You see, I have been working hard lately, and brought a package of gluten-free vanilla shortbreads (amazing ones, by the way… check them here) to give me and my comrade some energy.  Somehow, somehow, we did not eat all of them.  They are, thus, leftovers.

sables vanille victor vanille

As it will be, with the working hard comes the hunger, the hard hunger, the hunger that wants to devour things like leftovers the day after the hard work has a taken a brief pause.  With a banana, some vanilla, and a probiotic yogurt I found in my fridge, I found a cure to that hunger.  And an inspiration for a healthy and digestible version of the classic banana cream pie.

banana cream parfaitingredients: 1 serving plain yogurt of choice (dairy or non-dairy); 1/2 tsp. pure vanilla; 1/2 tsp. honey or agave nectar (or more for sweet tooths); 4 small gluten-free cookies (vanilla flavor recommended, chocolate works, too); 1/2 banana cut into thin slices

method: Mix together the yogurt, vanilla, and honey or agave nectar in a bowl.  Set aside.  Crumble 3 of the cookies into crumbs, break the last into 1 cm cubed pieces.  Set aside.  In a glass verrine or narrow glass, add 1/3 of the yogurt, 1/2 of the bananas, and 1/2 of the cookie crumbs.  Repeat with another layer of yogurt and add the larger chunks of cookies atop this layer.  Cover with the final layer of yogurt and top with crumbs in the center.

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Inspiration: MIDNIGHT BAGUETTE and Noglu

baked buckwheat baguette

I have to say that as long as I make the baked good from scratch, I have very little guilt about eating it.  Even if it is a baguette at midnight.

I was inspired today after stopping in at Noglu, a 100% gluten-free restaurant in Paris with everything from burgers to pastries.  It’s no surprise they are expanding to a new takeaway location– they produce some killer looking gluten-free goodies.

Anyways, a simple shout-out to Noglu Paris and a thank you for inspiring me to make a gluten-free baguette ce soir.  The Bubble Child cookbook will be released soon, so keep your eyes out for it to get my bread recipes. : )

before baking baguetteMr. Mojo’s risin’

 

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Honey Oregano Basil Ginger Wasabi Marinade

marinadeIt’s like a six-year-old girl dressing herself: I am going to put together all of the fabulous things I like and it will work.

Sometimes six-year-olds are surprisingly stylish.  This marinade of everything-I-like would be one of those kids, I like to think.

Finally having a full day to play in the kitchen, I went a little nuts.  I coated peas in wasabi and buckwheat flour and fried them, I homemade sushi, crackers, and chicken liver mousse.  I made a lemon meringue pie from scratch.  I sang while doing all of this, just to make sure that if the neighbors weren’t already disturbed from the sound of blenders and smells of garlic that they had a sure idea of my presence.

I also discovered a marinade.  It’s easy, gluten-free, and has a really nice tang with the combination of wasabi with honey and oregano.  I used it on pork, but it would work on chicken or beef or tofu or seitan.

marinating porkafter a few hours tenderizing

dinnerwasabi buckwheat peas, marinated farmer’s pork, watercress pesto, avocado maki

Happy Spring!  Let’s eat!

Honey Oregano Basil Ginger Wasabi Marinade

Ingredients: 1 clove garlic, minced, 1/2 shallot, finely diced, 1 tbs. fresh basil, chopped (chiffonade is ideal), 1 cm cubed fresh ginger, grated, 1 tsp. dried oregano, 3 tsp. tamari (gluten-free soy sauce), 2 tsp. fresh lemon juice, 1 tbs. honey (agave nectar or maple syrup for vegan), 1/8 tsp. wasabi powder (available at most grocery stores and all Asian food markets)

Method: combine all ingredients in medium bowl.  Marinade your protein of choice in sauce for up to overnight, minimum 2 hours, covered.  Turn protein half way through marinating to disperse flavors equally.  Marinade keeps by itself about a week.  Enough to soak enough protein to serve about 3-4.

wasabi powder

 

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New crush: WASABI CARROT CHIPS

carrot wasabi chipsAfter receiving a huge bag of carrots from my copain this Saturday, I had to figure out something to do with them.  Given I’m allergic to eating them raw and their skins, these things were getting peeled.  And put under some heat.

With leftover homemade hummus sitting in my fridge, and a hankering for something snack-worthy after a late-night run, I played with wasabi powder and my new orange presents.  I’ve now a new food crush.

raw wasabi carrot chipsWasabi Carrot Chips

Ingredients: about 3 large carrots, 1-2 tbs. high heat oil, 1-2 tsp. powdered wasabi (depending upon how much you like wasabi), 1/2 tsp. paprika, 1/4 tsp. sea salt+more to taste

Method: Pre-heat oven to 325 degrees Fahrenheit (140 Celcius).  Wash then peel carrots, cut them into thin strips 3″ long (about 8 cm).  Toss with oil, wasabi powder, paprika, and 1/4 tsp. sea salt.  Spread out with no overlap on a baking sheet (lined with silicon or parchment paper is easier and provides more uniform cooking.)  Bake for about 8-15 minutes, depending on your carrots and your oven, until edges have begun to brown and just started to turn dark brown on the thinnest pieces.  Remove from oven, let cool on a paper-towel lined surface until crispy (about 15-20 minutes).  Add more salt if you think it needs it.  This makes a small bowl of chips.

wasabi carrot chips and hummus<–They’re amazing with hummus.

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