Simply, Granola. (Never imagined it to be so easy!)

I always thought granola was something to “buy”. But boy was I wrong– it’s so simple and a homemade granola can taste like (or better!) than a store-bought. Here’s the recette:

  • 1.5 cups rolled oats
  • 1/4 cup of crushed pecans
  • 2 pinches of salt (fleur de sel de guerande)
  • 2 tablespoons of cinnamon powder
  • 2 tablespoons of melted coconut oil
  • 2 tablespoons of honey
  • 1/2 teaspoon of vanilla extract

Mix everything in a large bowl, lay it on parchment paper and put it in the oven at 180 degrees for 25 minutes! Turn it around and let it cool.


Date(preferably Medjool)balls!

This is one of the easiest snacks, and upgrades your dates into a delicious dessert. The first time I soaked dates (non-medjool) in water overnight so that they were easy to mix into a paste. The second time, I used soft and ripe, melt-in-your-mouth Medjool dates, which in fact, doesn’t require the overnight soak! So I highly recommended the Medjool-kind, also of course for its mouth-watering texture.

  • 4 dates
  • coconut oil 2 tablespoons
  • cacao powder 2 tablespoons
  • crushed pecans, cashews or almonds
  • shredded coconut

Start mixing the softened dates with a fork until they are in paste-form. Then add all the other ingredients. Use two spoons (so that they don’t stick to your hands) to create round balls and drop them in a plate of shredded coconut. Cover all sides with the coconut and now use your hands to clean them up into a nice round shape. Keep them in the fridge for a few hours before devouring!

Homemade chicken broth

‘Bouillon de poulet maison’

The other Saturday we bought a delicious whole chicken, locally farmed —poulet fermier jaune (label rouge), so after two days of oven baked chicken, we kept the carcasse for a warming chicken soup. It’s easy, but be ready to keep the heat on for a good long 5 hours. Add seasonal veggies (we used our produces from the association AMAP, which allow us to buy direct from the farmers) and any rest of the chair (here I also added chickpea pasta) and voilà, a delicious and nutri-ful meal.

Extra virgin Olive oil

  • 2 Garlic
  • Carrot
  • 1/2 Onion
  • 1/4 celery root
  • Thyme
  • 4 Laurier leaves
  • Salt and pepper
  • 1 teaspoon apple cider vinegar
  • Carcasse of chicken

Put all above with 1,5-2 liters of water, wait until boil, turn down the heat and let it simmer for 4-5 hours. At the end you’ll have only 1/4 of liquid–concentrated broth. Cook carrots, celery, potatoes, garlic and onions with olive oil in a different pan, and add it into the broth with cooked pasta or leftover chicken. I put all this on pressure cook for another 30 minutes.

抹茶 Matcha latte maison

c20b019e-54fd-405b-b640-f1b23e431936-1I’ve had this wooden whisk and teaspoon for a while now, sent over with matcha, from my mom in Tokyo. Since coffee (usually bought online in bean form from a local torréfacteur  (coffee roaster)) is my morning drink, I hadn’t really gotten into the habit of matcha — until now. I still drink coffee in the morning, but those moments during the day when I want a little something, I’ll make myself a matcha latte. It’s definitely not the traditional (tea ceremony) way we craft it at home in Japan, but I love the modern twist!
1) Mix (whisk) 2 teaspoons of matcha powder and 10ml of hot water
2) Add warm (or cold) almond milk and stir! (You can also mix it in a blender!)

*update: tried also with oat milk and rice milk, which were both equally delicious.