A small keto almond bread, cooked in a ramekin in the microwave, with egg and almond butter replacing wheat flour. Warm, soft and delicately scented with almonds, this little bread comes out of its ramekin and slices easily, ready for butter, cream cheese or a few slices of avocado. Egg […]
A green olive tapenade without capers or anchovies, brought together with sun-dried tomatoes and sunflower seeds, ready in 5 minutes in a mini food processor. Golden green in color, this tapenade combines the flavors of green olives, sun-dried tomatoes and lemon, soft enough to spread yet firm enough to stay on […]
A purslane salad with buckwheat, nectarines, radishes, toasted pine nuts and shaved pecorino, served well chilled. Crunchy purslane leaves, thinly sliced radishes, juicy nectarine, golden pine nuts and salty pecorino shavings: this salad is all about freshness and bold contrasts. Allow 10 minutes of preparation for two servings, and serve well […]
A keto-inspired carrot cake, free of wheat and granulated sugar, made with ground almonds and Medjool dates, with a cream cheese frosting. Warming cinnamon, lively ginger and lemon zest set the tone for a dense, moist and generously spiced cake. This keto-inspired carrot cake is a wheat-free version, rich in […]
A grain-free porridge with flaxseed, coffee and coconut milk, topped with toasted almonds, diced squash and cacao nibs. Coffee flavors the coconut milk, ground flaxseed forms a thick cream, and toasted almonds, diced squash and cacao nibs add texture. This porridge replaces rolled oats with ground flaxseed for a nourishing, […]
Cauliflower couscous without semolina: cauliflower grains sautéed with bell pepper, almonds, pumpkin seeds and toasted spices. Cauliflower grains sizzle in the pan with red bell pepper, sliced almonds, pumpkin seeds and toasted spices. This cauliflower couscous replaces wheat semolina with finely processed cauliflower for a light, dry texture. Cumin and […]
Warm avocado halves filled with an oven-baked egg, with a lemony avocado sauce served on the side. Fresh from the oven, the avocado flesh is tender and warm, the egg stays runny or sets depending on the cooking time, and a pinch of salt brings it all together. Allow about […]
A cold salad of young herring, beetroot and apple, tossed in a yogurt and dill dressing. In the salad bowl, the beetroot tints the dressing pink, the dill adds a fresh note and the herring brings the salty depth that ties everything together. This cold salad combines ready-to-eat young herring, […]
A main-course salad of roasted beets and brown lentils, balsamic vinegar, blue cheese and walnuts. Once roasted, the beets give the plate a deep red color, the brown lentils hold their shape on the fork and the balsamic vinegar coats the still-warm vegetables. The blue cheese adds a pronounced salty […]
A tomato-free red sauce: blended bell pepper, carrot, garlic and herbs, for spooning over pasta, pizzas, meat and vegetables. Bright red, smooth and glossy, nomato sauce coats pasta and pizzas just as well as meat and vegetables. Bell pepper, carrot, garlic and herbs create a fragrant base, with 2 g of […]
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