Monthly Archives: May 2013

Sweet Potato Risotto

Our Spring here in Paris has been around 12 degrees and rainy for the past month, meaning I’ve been making myself dinners that are not too heavy but nourish me nonetheless as this Winter to Spring transition is not easy! For those of you that follow Ayurveda, my vata dosha has been run down. But since really sticking to a very vata-friendly diet, I’ve been feeling a bit better. Thank goodness for my trip to Istanbul tonight for 5 days of 30 degree weather.

If you want to read more about doshas and your body type, you can do a free online quiz here on the Dosha Guru website and every week you’ll receive a little update with tips for your body type. I find them very useful!

This recipe was light and nourishing. Sweet potato is great for vata dosha and as all the ingredients are well cooked not difficult to digest. Remember to not eat too late at night because it creates a build-up of toxins in the body and digestive track.

Enjoy!

You’ll need, for 2 people:

1 sweet potato
1 1/2 cups of risotto rice
1 zucchini
a spoon full of crème fraîche
coconut oil
half a cup of chia seeds.

Heat the coconut oil in a heavy bottomed saucepan. I used an assortment of spices to add flavour: ginger, asafetida, turmeric and some rock salt. Add the sweet potato, peeled and cut into small pieces and let simmer down. Add the zucchini, cut in thin slices and then add the rice. Stir until the rice has been covered fully and mixed in then start adding cups of water, each time waiting until the water has been absorbed. You can also use stock in the place of water. As I had added spices it was flavoursome enough but if you prefer you can add stock. Keep repeating this unti the risotto is done. Add the chia seeds at the end and let them sit for around 5 minutes before serving so that they are soft.

I served with a little side of water cress and Indian lime pickle. Add a sprinkle of coriander as it gets rid of heavy metals in the body.

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Care Package from Melbourne

I just love getting packages from home. Australian products, things I miss, cards from loved-ones. It’s easy to feel as though you’re losing touch with your home town or country when you are away for so long. I am incredibly glad to be visiting Melbourne in September.

Two of my favourite people sent me this care package that arrived on a rainy day and it gave me a piece of home and brightened my day.

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Russh magazine. A great Australian magazine that isn’t quite mainstream so you can read about interesting brands and people that are yet to be revealed in the mainstream culture.

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This uplifting body lotion by Australian Bush Essences is just beautiful. Citrus is a very uplifting smell and opens up your chakras in the morning when you sometimes wake up a little foggy. All ingredients are Australian: Banksia, Billy goat plum, Five corners, Flannel flower, Mulla Mulla, Old man Banksia, She Oak, Wisteria. The earthy and natural smells make me miss my country.

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And last but not least this Indah Organics meditation balm. Cardamom is such a winner. The founder of Indah, Teisha Lowry, is also a coconut oil lover like me.

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Be sure to enter our giveaway here.

Happy Sunday 🙂

A healthy mashed potato

It’s been the coldest Spring in France for 30 years. I got out my big saucepan and made soups again last weekend. I whipped up this delicious healthy version of your regular mashed potato and ohmygoodness it was good.

Here is how you do it: (for one person)

4 small potatoes
half a cup of quinoa
one grated zucchini

boil the potatoes until soft. Peel them and set aside.
Rince the quinoa and boil it until cooked. Drain.
Grate the zucchini and simmer in coconut oil, ghee, mustard seeds, half a teaspoon of turmeric, sea salt, pepper and some fresh ginger. Add the quinoa and potatoes and toss together until the spices are evenly mixed. Then purée with a hand-mixer.

I served mine and decorated with fresh water cress, sesame seeds, paprika and a splash of extra virgin olive oil.

Side note: Yes, I know, I have a Simpsons bowl. I only have one- promise, and it’s not actually mine 🙂

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Almond milk energy drink

I made this for breakfast yesterday and have been dreaming of it ever since. The almond makes it thick and the date sweet and the cardamom warming.

Almond milk contains more nutrients than other dairy milk alternatives like rice milk. The health benefits provided by this option even match dairy choices. Almond milk works as a great alternative for those with soy and lactose allergies. It is high in protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. While many dairy farmers have made strides to ensure that their cows are rBGH-free, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated. If you make your own almond milk from organic almonds you are sure to be avoiding this!

Fresh dates, despite being very sweet, are actually healthy. Everything in measure, I say! Dates contain B-complex vitamins and vitamin C. Dates also contain a good amount of minerals, including potassium, copper, sulfur, iron and magnesium. Dates are a particularly good source of calcium, which helps promote strong teeth and bones. Another health benefit of dates is that they are low fat. In 100 g of dates, only a fraction of a gram is saturated fats. Saturated fats can raise serum cholesterol and lead to blood vessel and heart disease, so eating foods low in these types of fats is part of a healthy diet.

Fennel, known as jeera in India, is recommended to be used in cooking daily. Its actions are: carminative, antispasmodic, stomachic, stimulant, and diuretic. It has proven useful in conditions of: indigestion, abdominal pain, including cramps and gas, diminished ama (which refers to the build-up of toxins in Ayurveda).

You can click here to read about the benefits of cardamom.

Basically, this almond drink is one big vitamin burst and you’ll love it in the morning. Be sure to have a glass of warm water half enough before to get your digestion going.

Here is how you do it:

Soak 12 almonds overnight and peel them in the morning.
In a separate bowl, soak 2 fresh dates, a teaspoon of fennel seeds and around 6 cardamom pods. Pit the dates and get the seeds out of the cardamom pods and discard the pods and blend it all up until everything is completely smooth and even the cardamom seeds have been blended. If you like vanilla you can add some vanilla too.

This is so delicious you won’t look back!

Enjoy xoxoxox

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Macarons and Indian coffee

Yesterday I was spoiled by Stephanie from Artfully Adored when she came to my apartment for coffee and macarons (that she kindly brought me from the one and only Ladurée). I made my signature coffee with coffee from Kerela, India. We talked India, Cleopatra’s Bling, Paris and life abroad. She will soon be featuring Cleopatra’s Bling on her blog.

Have you all entered my giveaway to win a cluster ring from my new collection?

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The best chai of all time

I’ve had quite a few requests from you for my chai recipe, seeing I rave about it all the time. Here goes!

Medicinal Chai tea recipe

I love adding vanilla to my chai mix, it gives it a sweet aroma plus it’s my favourite spice/ smell of all time. Chai is great for soothing digestion, improving blood circulation, treating colds and flu, and improving energy levels. It really is like making your own custom blend medicinal beverage except it taste great. This particular recipe fixed my cold, so quickly! By the end of the day I was feeling good again…

Ingredients…
1 star anise
8 cardamon pods (but I always put in more)
1/2 vanilla bean
1 cinnamon quill (or 2 teaspoons of ground cinnamon)
8 peppercorns
1 teaspoon mustard seeds
3 bay leaves
1 of 2 slices of ginger (I add a lot more but I’m a total ginger fan! And I can deal with it suuuuper spicy)
8 cloves
1 tablespoon orange peel
pinch of grounded nutmeg
2 teaspoons rooibos tea
1/2 teaspoon of ground turmeric
2 and a half teaspoons black tea (omit if you want it caffeine free)
2 cups of water
2 cups of fresh milk

Method…
Add all the ingredients (except tea leaves) to 6 to 8 cups of water and boil in a saucepan. Turn on low heat to simmer for 10 to 15 minutes then turn off the heat and add tea leaves. Let sit for a few minutes then pour through a strainer. Sweeten with honey, maple syrup, coconut sugar or stevia and dust with cinnamon powder. Other milks you can use are almond, soy, oat, rice.

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Spring loving and sunflowers for Friday

Happy Friday!

Capture d’écran 2013-05-13 à 12.42.00

Photos taken in the French countryside.

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