I’ve been away juicing!

For the last couple of months, I’ve had a lot of trouble finding foods that made me feel good and energized. Either the food I craved was too heavy and would make me fall asleep (I took a lot of naps!) feeling like a giant slug, or it was not nourishing enough and would leave me hangry. It came to a point where all my thoughts and decisions were around food, and, trust me, that’s not healthy! I spent a lot of time reading and watching documentaries (resources coming up in my next post!), and I decided to try out incorporating lots and lots and lots and lots of greens to every meal.

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I started with super green smoothies incorporating spinach, baby kale, arugula and spirulina. It was a revolution! I finally didn’t feel like I needed to go back to bed as soon as I had breakfast, and that was amazing! When making my smoothies, I always aimed for 3/4 greens to 1/4 fruits. I also added some protein powder or pumpkin seeds to make it a complete meal. The finishing touch: 1 or 2 nuts or some chia seeds for some healthy fats. These smoothies not only taste good, they are packed with nutrients! After starting my days with these for a few days, I could see a real difference in my energy levels. I am completely hooked on them!

Because greens had such an amazing effect, I decided to take it one step further and invest in a juicer. I watched so many videos comparing different juicers, but I finally set my heart (and money) on an Omega juicer. I’ve never been so happy to spend almost 400$ on a machine! The juicer is super easy to use, easy to clean and takes little space on my counter. This machine feels strong and sturdy. I’m also very pleased with the 10 years guarantee.  The best part of it all though is that this is an amazing juicer!

I’ve been using it to juice lots and lots of leafy greens like kale, parsley, spinach, coriander, lettuce and cabbage without any issue. Harder vegetables are just as easy: beets (and their greens) and carrots just zoom through. And, of course, everything in between is super simple as well: cucumber, apples, lemons, limes, ginger, turmeric and celery. There’s just nothing this machine can’t juice!

In my opinion, the omega is worth every penny. The first time I made juice with this machine, I was really surprised to see how delicious it was! I was expecting something that tasted very green, in a I’m-only-drinking-this-because-it’s-healthy kind of way. I was surprised to see how good it tasted to me and even more surprised to find myself craving green juice! That’s right, I now have my daily dose of green juice, and I just can’t skip it! After a month of juicing, I feel so much more energized and clean, from the inside out. Additionally to this, my skin has improved, my hair and nails grow stronger and faster and I crave less junk food. Completely hooked on that too!

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The only downsize to juicing is the quatity of vegetables that is needed. I’ve been astonishing cashiers in my neighbourhood when I check out with 12 heads of lettuce, 4 heads of celery and all the greens they had. After a few weeks, it seemed like an unsustainable habbit for my budget. I decided to give the farm next door a try: there, I am able to find some fresh, local and organic vegetables for a very fair price. My trick: to go at the end of the day and sweep up everything that’s left. Much more sustainable than the grocery store, it also means I get organic veggies everyday!

Anyways, all this to say that if you are on the fense about buying a juicer or have trouble with your energy levels, adding more greens might be a great area to explore. I really hope you’ll give it a try and tell me how it makes you feel!

Simple Kale and Sweet Potato Salad \\\ Salade de Kale et de Patate Douce Facile

(version française plus bas!)

Since the beginning of January, I have been craving kale like if it was chocolate. That’s very good I think! Well, better than chocolate anyway… This is a really fun kale salad: it is colorful, simple to prepare, delicious and makes for a complete meal. I prepared this many times for my lunches-on-the-go, and it is great.

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Here is what you need per person:

  • 2 cups of kale, washed and shredded into bite-size pieces
  • 1/2 sweet potato, baked and diced
  • 1 cup of shredded purple cabbage
  • 1 tofu burger, diced
  • 1 tsp tahini paste
  • juice of 1/4 lemon
  • sesame seeds to garnish
  • salt and pepper to your taste

Here is what you do:

  1. Mix the lemon juice and the tahini paste together until it is well combined. If the mixture is too thick, add a few tablespoons of water.
  2. Place your kale in a large bowl and mix in the dressing. Massage the dressing in the kale to help it be more tender. Add the other ingredients and mix everything. Enjoy!

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Simple right? It’s so delicious! The dressing really brings the kale to another level by adding just the right amount of creaminess. As it is full of greens and protein, this salad really keeps me full for a long time. Plus, it’s super colorful and fun. You can also prepare all the ingredients in advance and just put everything together when you need something amazing to eat. Let me know if you try it out!


Depuis le début du mois de Janvier, mes envies de chocolat ont été remplacées par des envies de kale. Plutôt chouette, non? … et étrange aussi! Cette petite salade de kale est délicieuse, pleine de couleurs, facile à préparer, et parfaite à emporter en lunch. Miam!

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Voici ce dont vous aurez besoin par personne:

  • 2 tasses de kale, lavé et déchiré en petits morceaux
  • 1/2 patate douce, cuite et coupée en dé
  • 1 tasse de choux rouge rapé
  • 1 burger de tofu, coupé en dé
  • 1 c. à thé de tahini
  • le jus 1/4 de citron
  • graines de sésame pour garnir
  • sel et poivre à votre goût

Voici ce qu’il faut faire:

  1. Mélanger le jus de citron et le tahini pour obtenir une sauce. Si le mélange est trop épais, vous pouvez ajouter quelques cuillères à thé d’eau pour le rendre plus fluide.
  2. Placer le kale dans un grand bol et y ajouter la sauce. Masser le tout pour rendre le kale bien tendre. Ajouter le reste des ingrédients et bien mélanger. Savourez!

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C’est super simple, non? La sauce apporte un délicieux côté crémeux à cette jolie salade colorée. Puisqu’elle contient plein de kale et de protéines, cette salade me donne de l’énergie pour un long moment. J’adore aussi le coté sucré que la patate douce apporte. Finalement, tous les ingrédients peuvent être préparés à l’avance et gardés au frigo pour une salade prête à assembler. Dites-moi si vous l’essayer!

Super simple 3 bean salad \\ Salade aux 3 haricots super simple

Since I have a ton of really soft and yummy beans all ready and cooked up, I thought I would make myself a quick, simple, delicious and nourishing 3 bean salad. This is so quick to prepare while being packed with protein and so filling. I’m giving you my favourite combination, but of course you can substitute with your favourite beans!

3bean-salad

Here is what you need:

  • 1/2 cup chickpeas
  • 1/2 cup kidney beans
  • 1/2 black beans
  • 1 tomato
  • 6 olives
  • 1 hot pepper (I used a cherry pepper, without the seeds)
  • 1 tbs balsamic vinegar
  • 1 tsp pumpkin seed oil
  • salt, pepper to taste

Here is what you do:

  • Dice up the pepper and the tomato and place them in your salad bowl. Add the rest of the ingredients and mix well. That’s it!

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So, as you can see, this is super simple but makes for a great lunch on the go. I really enjoy this because it’s easy to prepare and eat, and it keeps me full for long afternoons. Perfect! Let me know what you put in your bean salad.


Pour faire suire à mes trucs pour cuire les légumineuses, voici ma recette pour une petite salade de haricots. C’est si simple à préparer, délicieux à manger et vraiment nourrissant!

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  • 1/2 tasse de pois chiches
  • 1/2 tasse d’haricots rouges
  • 1/2 tasse d’haricots noirs
  • 1 piment (j’ai utilisé un piment “cherry”, épépiné)
  • 1 tomate
  • 6 olives
  • 1 c. à soupe de vinaigre balsamic
  • 1 c. à thé d’huile de pépins de courge
  • sel et poivre au goût
  1. Découper la tomate et le piment en petits dés, ajouter le reste des ingrédients, bien mélanger et savourez!

Eh oui, c’est aussi simple que ça! Mais c’est si bon!

Et vous, c’est quoi votre combinaison préférée de haricots?

Cucumber and Prune Carpaccio

It’s so hot! All I want to do is sit around and eat fresh fruits and veggies… or both at the same time with a delicious miso-ginger dressing. Yum! This is completely improvised, but so ridiculously simple and flavourful. It takes 5 minutes to prepare, so you don’t miss any of that amazing sun and nature going on outside.

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Here is what you need:

  • 1 cucumber
  • 3 prunes (peaches and nectarines would work too)
  • 1 tsp miso paste
  • 2 tsp sesame oil
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp maple syrup
  • 2 tbsp water
  • 1 inch fresh ginger, grated

Here is what you do:

  1. Clean the cucumber and prunes and cut them in thin slices. Place in a dish.
  2. Mix the miso, sesame oil, vinegar, syrup, water, and ginger. Make sure the miso is fully dissolved. Pour over your salad and enjoy!

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This is the perfect flavour combination: sweet, salty, sour and full of umami. The textures are also wonderful: crunchy cucumber contrasts with the smoothness of the prunes. Let me know if you try it out!

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Pour ce délicieux carpaccio de prune et de concombre, il vous faudra:

  • 1 concombre
  • 3 prunes
  • 1 c.à café de miso
  • 2 c. à café d’huile de sésame
  • 1/2 c. à café de vinaigre balsamique
  • 1/2 c. à café de sirop d’érable
  • 2 c. à table d’eau
  • 2 cm de gingembre frais, râpé
  1. Laver et couper en tranches fines le concombre et les prunes. Disposer en alternance dans une assiette creuse. Réserver.
  2. Mélanger le miso, l’huile de sésame, le vinaigre, le sirop d’érable, l’eau et le gingembre jusqu’à ce que le miso soit complètement dissout. Verser sur la salade et déguster!

 

Homemade Almond Butter

If you have 20 minutes to spare, almonds and a food processor, you need to make this!

almond-butter

I was craving almond butter to spread on some apple slices, but unfortunately I didn’t have any left in my pantry. I did have raw almonds however. After eyeing my food processor for a few moments, I tried it out: raw almonds in, sweet and creamy butter out. This is perfection!

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Here is what you need:

  • 1 cup almonds

Here is what you do:

  1. Place the almonds in your food processor. Process with the ‘S’ blade. I gave my machine a one minute break after each 3 minutes of processing so that it would cool off. This also gave me a chance to scrape down the sides of the bowl. It took 20 minutes of processing for me to get a nice butter consistency. This will give you 1/2 cup butter.

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That’s all there is to it! The resulting butter is creamy, sweet and so satisfying. There is no way I will ever buy any nut butter ever again. And, I’m super excited to try to make hazelnut butter, walnut butter, sunflower seed butter, macadamia butter and all the combinations in between. I think I’ll also try to add spices or cocoa powder to some. A glorious and delicious future to come!

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I really enjoy how simple and cheap this is. It was perfect and so fast! The almond flavour was intense, and I was surprised to see how sweet it was. There is no comparison possible between this fresh almond butter and the store-bought kinds. Let me know if you make your own nut butter and what’s your favourite!

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San Francisco Series: Day 5

Today we took a car and drove on the Golden Gate bridge to Muir Woods.

If you are planning to visit the giant trees, make sure to get there early: we were there by 8:15 and easily parked and did not pay the entry fee as the office was not opened yet (a signed said we could go in, no worries). Double win! Or should I say triple win: by coming in early you avoid big crowds and really take advantage of the magic, mystery and ambiance of the forest.

After a great walk, we headed to Sausalito where we enjoyed a great view of the San Francisco bay. We walked along the water and took in the great scenery. The sun was so nice!

We then rolled on to the Napa Valley where we were amazed by the size of the vineyards. It was so much bigger than expected. It was really impressive to see these giant fields!

When we came back to San Francisco we were really hungry, and so we stopped at Whole Foods. This store is so exciting for me as we don’t have them back home. We found great fruits, spreads and breads for our new year celebration.

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We started our celebration near the water, which was quite nice as the sun was setting on the bridge and the bay. Perfect way to end the year!

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For 2016, I wish you all to find something that your care about and explore that passion. I also hope that you will give yourself some time to take care of yourself and the people you love. Have fun in 2016 and take time to enjoy it!