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  • Gâteau double chocolat santé

    Gâteau double chocolat santé

    I found this chocolate muffin recipe, which seemed very tasty and very quick to make. Having several jars of yogurt in the fridge, I wanted a recipe that included this ingredient. The original recipe said 1/2 cup of sugar, I cut it to 1/3, because with the chocolate chips, I find it quite sweet. You can adjust according to your taste. I also made the recipe in a cake pan and everyone liked it. To redo and try to freeze in individual portions perhaps?

     

    gateau au chocolat
    Print Recipe

    Gâteau ou muffins double chocolat santé

    Prep Time10 minutes
    Cook Time30 minutes
    Course: Dessert
    Keyword: chocolat

    Ingredients

    • 1 3/4 tasses farine tout usage non blanchie J'utilise La Milanaise
    • 1/4 tasse cacao
    • 1/3 tasse sucre
    • 2 c. à thé poudre à pâte
    • 1/4 c. à thé sel
    • 1 oeuf
    • 1/4 tasse huile d'olive
    • 1 tasse yogourt nature J'ai utilisé le Riviera
    • 3/4 tasse pépites de chocolat mi-sucré

    Instructions

    • Préchauffer le four à 350 °F
    • Dans un bol, mélanger la farine, sucre, cacao, sel, poudre à pâte.
    • Dans un autre bol, bien mélanger l’œuf avec le yogourt et l'huile, jusqu'à ce que le mélange soit homogène. Ajouter les pépites de chocolat.
    • Incorporer le mélange de farine à la cuillère et mélanger.
    • Verser dans un moule de grandeur 8 X 8 ou dans vos moules à muffin.
    • Cuire environ 25 minutes pour des muffins et 30 minutes pour un gâteau.

     

     

     

     

  • Chocolate & Tahini Cookies

    Chocolate & Tahini Cookies

    Ingredients:

    • 1 1/2 cup unbleached organic flour
    • 1 1/2 tsp. baking powder
    • a pinch of sea salt
    • 1/3 cup tahini
    • 1/3 cup of sugar
    • 1 tbs pure vanilla extract
    • 2 eggs
    • 1/3 cup black chocolate pistoles or chips
    • 1/4 cup whole organic sesame seeds

    Directions:

    1. Preheat the oven to 375 degrees and prepare a baking sheet by lining with parchment paper or a silicone mat.
    2. In a medium bowl, cream tahini with sugar for 1 to 2 minutes. Add vanilla and eggs and continue to beat until fluffy.
    3. Add the chocolate pistoles to the mixture.
    4. In another bowl, combine the flour, salt and baking powder.
    5. Add the flour mixture mixing to low until combined.
    6. Form small balls of dough, roll in the sesame seeds, then place on the a baking sheet.
    7. Bake for about 15 minutes and cool on a rack.

  • My purchases at Expo Manger Santé et Vivre Vert 2017

    My purchases at Expo Manger Santé et Vivre Vert 2017

    It’s almost a tradition, on Friday I went to the Expo Manger Santé et Vivre Vert held in the Palais des congrès until Sunday, March 26th.

    Allow at least 4 hours to make the visit, there are many products to discover, taste and buy.

    A new product this year, the Boldwin microbrewery beer. This local organic beer is crafted and eco-responsible. With a slogan such as “redo the world with pleasure” and values that we hold dear, we have good reasons to encourage them. The beer is very refreshing, a must for the terrace this summer!
    I also let myself be tempted by ZYO bios teas, which offer very original flavors. I chose a white tea with a mixture of blueberries and pomegranate, apparently very good iced.
    Whether you know them or not, you have to make a stop at Miels d’Anicet, one of Quebec’s best products in my opinion. It is the opportunity to taste each of their honey and appreciate all the variations. My favorite are the raw Fall and the raw wildflower.
    I downloaded the EATIZZ application to receive notifications when local shops offer discounts to counter food waste. For now, only a few independent groceries in Montreal seem to be listed and offers between 20-60% off on a few products. The idea is good, but to use it regularly, it would take many more offers and receive only products in great reduction.
    Other kiosks to visit: Love ducks, Enerjive (quinoa crackers), Soupsoup (for its soup!), La ferme d’Achille (products made from sea buckthorn), Peppermaster (if you like hot sauce), les Jardins de l’Ecoumène (organic heritage seeds) and more!

    For more info: expomangersante.com
    Facebook : facebook.com/ExpoMangerSanteEtVivreVert

  • Expo Manger Santé et Vivre Vert 2017

    Expo Manger Santé et Vivre Vert 2017

    For a healthy Québec, increasingly green and organic! This is what our 35,000 visitors are about to step into for the 20th edition of the Expo Manger Santé et Vivre Vert. Health food, ecology and global health enthusiasts will be thrilled by the abundance of flavourful and colourful products, the innovative services of our exhibitors, our original show program, our committed partners and inspiring activities.

    Inspiring Guests Building a Better Future! Our five educational stages — always very popular — will offer a diversified program to our visitors and feature inspiring guests that are all recognized in their field: singer-songwriter performer France D’Amour, master herbalist Marie Provost, nutritionist Anne-Marie Roy, chef Jonathan Garnier, pharmacist Jean-Yves Dionne, seed producer, gardener and cook Yves Gagnon, blogger Audrey Sckoropad, nutritionist Catherine Lefebvre, as well as other guests that will be in attendance such as Marilou, Isabelle Huot, Jacynthe Renée, Philippe Mollé and Hubert Cormier. Informed advice and stimulating exchanges greatly contribute to achieving and maintaining healthy living and wellbeing!

    A Mouthful of Flavours from Our Exhibitors! More than 200 exhibitors are to offer surprising and flavourful food tastings: ginseng maple syrup, black beans and sweet potato burgers, hop herbal tea, chickpea fries, living micro-sprouts in organic soil, lavender mustard, dulce chips, chia seed almond butter, oils infused with Québec wild mushrooms, chaga hot chocolate, gluten free and organic baguettes, elder balsamic vinegar, Quebec sprouted almond butter and more.

    The Expo Manger Santé et Vivre Vert is the unmissable event of the Spring which gathers in one spot the best resources in food, health and environment. It’s a date!

    Expo 2017 Opening Hours

    Québec City – Saturday March 18: 9:30 am to 6 pm / Sunday March 19: 10 am to 5 pm

    Montréal – Friday March 24: 9:30 am to 8 pm / Saturday March 25: 9:30 am to 6 pm / Sunday March 26: 10 am to 5 pm

    Entrance : 14$ (expo + conferences + culinary demos) 11$ students/65 and over Free for 16 and under

    expomangersante.com

  • Expo Yoga 2017

    Expo Yoga 2017

    This weekend at the Palais des Congrès de Montréal is the first major yoga exhibition in Quebec! You will find everything related to yoga: clothes, yoga articles, organized trips, yoga center, jewelry, herbal teas, healthy foods, etc. Here are some products that I invite you to discover!

    PIGA One

    One of the main reasons I wanted to go to the Expo: see the PIGAOne technical sock. A very exciting innovation, designed for barefoot sports. The product is not yet available for sale, but you can register on their website to participate in the Kickstarter campaign. I wish a lot of success to this startup! www.piga.ca

    Piga One

    Products ÖL – Camelin Body Care

    I love discovering new products and here is a great find: a facial cream composed of camelina ÖL. A rich cream with a nice moisturizing texture and composed of all-natural ingredients. produitsol.com

    Les produits ÖL - Soins corporels à base de caméline

    The Unscented Company

    A range of cleaning products without fragrance (therefore no synthetic perfume, of doubtful origins), without phosphates and not tested on animals. The containers have been designed to be reused, refilled and easily recycled after a long life. We like that! www.theunscentedcompany.com

    the unscented company

    Oneka Elements

    Oneka Elements offers natural care products made in Quebec with the organic plants of their gardens. Finally TRUE natural products, balanced PH, untested on animals, without paraben/sulphates and biodegradable. I have been using their shampoo for a few months and I am delighted with the results. A very nice range of products to discover!

    Oneka Elements

    There are also good discounts at the GoGo Quinoa kiosk, 2 bags of quinoa or kaniwa for $10!

    www.expoyoga.ca
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  • Chocolate hazelnut biscotti

    Chocolate hazelnut biscotti

    In the holiday season, I love to make cookies to offer as a gift or to eat after cross-country skiing. I wanted to make biscotti for a long time and I found the inspiration of the recipe on the new yorker site smittenkitchen, adapted from a recipe from the New York Time. These biscotti are very rich in cocoa,  crisp and do not contain added fat!

    Makes about 50-60 biscotti

    Ingredients:

    • 2 cups unbleached flour
    • 1/2 cup hazelnuts
    • 1/2 cup Dutch-style cocoa powder
    • Pinch of salt
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 4 eggs
    • 3/4 cups sugar

    Directions: 

    1. Preheat oven to 350 ° F
    2. If your hazelnuts are raw, toast them in the oven on baking sheet about 10-15 minutes, stay closely to avoid burning them.
    3. In a bowl, combine flour, cocoa, salt, baking powder and baking soda.
    4. In another bowl, beat the eggs lightly, then remove 2 tablespoons and keep for later. With the electric mixer, beat the remaining eggs with the sugar and vanilla until they are mixed. Stir in flour mixture with a spoon.
    5. Divide the dough in half and place one portion on a well-floured work surface. With hands, spread the dough into a rectangle shape. Spread half the hazelnuts on the dough and squeeze them into the surface. Fold the dough in half and squeeze well. Spread over a baking sheet covered with parchment paper. Repeat with the remaining dough. Brush the tops with reserved egg.
    6. Put in the oven and cook about 20 minutes, until firm to the touch. Let cool for five minutes and cut into half-inch (1-2 cm) thick slices. Turn the biscotti on their cut sides and put them back in the oven for another 15 to 20 minutes, until they are crisp and dry. Allow to cool completely before serving.
  • Dill Pickles

    Dill Pickles

    It is quite easy to make pickles and they taste much better than those sold at the grocery store. They contain less salt, no colors or questionable ingredients. You can grow dill in your garden, it will be ready to harvest in August and September, along with pickles. I find my pickling cucumbers in public markets, I make a recipe with dill and a recipe of bread and butter pickles.

    Ingredients:

    • 4 pounds Kirby or Persian cucumbers (No. 2)
    • 1-2 large garlic cloves, peeled and halved
    • 6 sprigs fresh dill
    • 1 tablespoon mustard seeds
    • 1 tablespoon coriander seeds
    • 1 teaspoon celery seed
    • 1/2 teaspoon hot pepper flakes
    • 1 teaspoon black peppercorns
    • 1 bay leaf
    • 1/4 cup plus 2 tablespoon pickling salt for marinade
    • 1 tablespoons sugar
    • 4 cups water
    • 2 cups cider vinegar
    • 2 cups white vinegar

    Directions:

    1. Wash and brush cucumbers with cold water, then put them in a bowl with 1/4 cup of pickling salt. Refrigerate for at least 1 hour. Rinse, drain and cut into halves or quarters in the lengthwise.
    2. In a large saucepan, add the mustard seeds, coriander, celery, chilli, pepper, bay leaf, coarse salt, sugar, water and vinegar. Bring to a boil and simmer for about 15 minutes.
    3. In another large pot, sterilize the jars and lids for about 10 minutes in boiling water.
    4. In three 1 liter or six 500ml hot jars, place dill, a piece of garlic and the cucumbers.
    5. Using a funnel, pour the hot liquid into each jar to about 1/2 inch (1 cm) from the edge. Close the jars and let cool until the jars are sealed. Chill and wait a few days before eating.
    6. Keep about 3 months in the refrigerator.
  • Plum Muffins Recipe

    Plum Muffins Recipe

    It’s already the end of this wonderful summer 2016 and markets abound fruits and vegetables. After cooking the plum compote, here are fluffy muffins, filled with pieces of plums. Hard to eat just one! I have used in my recipe 1/3 cup sugar with about 1 large tablespoon of orange marmalade and I dusted the top of golden cane sugar. You can adjust sugar to taste, but the almost candied plums in muffin also add a sweet taste.

    Ingredients:

    • 1 1/3 unbleached flour
    • 2 tsp baking powder
    • a pinch of salt
    • 3 tbs of ground flaxseed
    • 2 eggs
    • 1/3 -1/2 cup sugar
    • 1/4 cup olive oil
    • 1 tsp  vanilla extract
    • 1/4 cups of milk
    • About 3-4 larges plums pitted and diced

    Directions:

    1. Preheat oven to 180°C (350°F).
    2. In a bowl, mix flour, salt, flax seeds and baking powder.
    3. In a medium bowl, beat eggs with sugar and add oil, milk, vanilla.
    4. Pour in the dry ingredients. Stir gently and add the pieces of plums.
    5. Spoon batter into silicone molds with a spoon. Sprinkle golden cane sugar to taste (optional).
    6. Bake in center of oven for 20 to 25 minutes or until a toothpick comes out clean.
  • Basic Crepes

    Basic Crepes

    A simple recipe for crepes, because in the morning I do not have time to look for new recipes. I do not know why, but I often screw up my crepes and this recipe has finally passed the test. I use organic white unbleached all-purpose flour made by La Milanese. Serve the crepes with yogurt, toasted nuts, maple syrup and fresh fruits.

    Ingredients:

    • 1 cup unbleached flour
    • 2 eggs
    • 1 cup of milk
    • a pinch of salt
    • 1 tablespoon + 1 teaspoon coconut oil or melted butter
    • 1 teaspoon vanilla extract
    • 1 teaspoon sugar or maple sugar.

    Directions: 

    1. In a large mixing bowl, whisk together the sugar, flour and the eggs. Gradually add the milk, stirring to combine. Add the salt, the vanilla and 1 tablespoon of butter or coconut oil; beat until smooth.
    2. Heat a lightly oiled frying pan over medium heat. Scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
    3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for a few seconds. Serve hot.
  • Chocolate and Date Cookies

    Chocolate and Date Cookies

    Sometimes we have a craving for sugar, chocolate and cookies! Here is a healthy recipe for tender chocolate cookies, which will satisfy your cravings!

    Yields 16

    Ingredients:

    • 1 1/2 cup unbleached flour
    • 2 tbs of ground flaxseed
    • 1/2 cup sugar
    • 2 eggs
    • 1 tbs pure vanilla extract
    • 1/3 cup melted organic coconut oil
    • a pinch of salt
    • 1/2 tsp baking powder
    • 1/2 tsp  baking soda
    • 1/4 cup unsweetened cocoa powder
    • 4-5 chopped dates

    Directions:

    1. Preheat oven to 350F. Line a large baking sheet or 2 small baking sheet with parchment paper.
    2. In a large bowl, beat the oil, eggs, sugar and vanilla to achieve a smooth and homogeneous mixture.
    3. In another bowl, combine flour, baking powder , the bicarbonate soda, cocoa, salt, flax seeds and add to liquid mixture.
    4. Fold in dates and make small balls crushed with the dough and place on the plate.
    5. Bake for 8-10 minutes, remove from the oven and let cookies cool for 10 minutes on the baking sheet. Transfer cookies to wire racks to cool completely.
  • Clef des Champs gardens

    Clef des Champs gardens

    Looking for an activity to do during your vacation?

    The Clef des Champs Garden in Val David opens its doors from July 16th to August 21st, 2016.

    Housed in impressive terraces, the garden of medicinal plants is certified organic and offers a unique cultural and horticultural experience in a breathtaking panorama. Educational posters explain the active principles of plants and their mode of action. By crossing the garden, you will discover works of val-davidois artists and discover the mysterious garden of witches, where myths, legends and secrets are revealed. A rest area is set in the heart of the garden. For those who prefer a condensed and accessible experience, demonstration of flower beds are arranged at the entrance, presenting the fifteen most used plants in the western pharmacopoeia.

    The perfect day to go is on Wednesday, as the owner welcomes visitors from 1pm to provide customized health advice, recommendations on the use of plants and discusses the principles of herbalism.

    After the visit, a stop at the store is needed to discover the full range of therapeutic products Clef des Champs, made from fresh garden plants, and a large selection of herbal teas. The perfect opportunity to discover new products!

    Garden tours 2016 season

    Opening dates: July 16th to August 21st 2016, from 10:00am to 18:00pm
    Open visits: Every day, between 10:00 to 17:00
    Guided tours:  Every morning, 10:00 am
    Admission fees: $13.50 guided tours and $9 non-guided tours
    Seniors : $13.50 guided tours and $8,10 non-guided tours
    Childrens (12 and under): Free
    Audioguide : $2
    Debit and credit cards accepted
    Hat and sturdy shoes are recommended.
    For more info, visit: www.clefdeschamps.net

  • Kefir Popsicles

    Kefir Popsicles

    The benefits of kefir on health are numerous, thanks to its probiotic bacteria. Plain kefir has a tangy taste, so if you use that kind of kefir, you can mix it with honey or maple syrup. In this recipe, I used 1/4 cup melted unpasteurized honey, mixed with kefir and vanilla yogurt. The taste was excellent. I also suggest to cut the fruit into small pieces, to avoided biting into a big frozen blueberry. The fruits may also be crushed before being incorporated into the kefir, to make a kind of icy smoothie. For extra crunch, you can add a bit of almond meal.

    Ingredients:

    • 1/4 – 1/3 cup liquid honey or maple syrup
    • 3/4 cup plain kefir
    • 3/4 cup vanilla yogurt
    • Some blueberries, strawberries, raspberries, cherries chopped

    Directions:

    1. In a bowl, mix honey, kefir and yogurt.
    2. Put a few pieces of fruit in the mold and add the mixture.
    3. Put it in the freezer for a 4 to 24 hours period.
    4. To unmold, pour hot water on the mold. Enjoy!
  • Simply Natural Organic Sriracha Sauce

    Simply Natural Organic Sriracha Sauce

    A new duo of Sriracha sauces is available at Costco for $8.99! The sauces have a very fresh, natural taste, and are very versatile. It’s obvious that I prefer a homemade sauce, but sometimes we lack time to cook or we don’t have all the ingredients on hand to cook this type of sauce. Made by the brand Simply Natural, these sauces are organic and do not contain questionable ingredients. I especially like the green sauce to flavor fish, burger, vegetables or pasta. They are not too spicy, but they are very tasty. A healthy discovery for the summer!

  • How to Cook with Garlic Scapes

    How to Cook with Garlic Scapes

    Do you cook with garlic scape? Consumed for centuries in Asia, the Mediterranean and in Eastern Europe, it is gaining popularity in Quebec. It is sometimes available at the grocery store, but to buy larger quantities at a cheaper price, the best place is in the public markets. Garlic scape is this beautiful curved rod that is cut on garlic plans from the end-June to mid-July. When raw, fresh garlic scape can replace green onion in recipes.

    Some ideas for its use:

    1. Finely chopped in salads, on pizza, in a vinaigrette.
    2. Steamed.
    3. Sautéed with vegetables.
    4. On the BBQ.
    5. In marinades.
    6. In pesto.

    I plan to try in the dehydrator, I will keep you posted!

    fleur d'ail recette

    Three conservation methods:

    Remove floral button to the stem. As asparagus, break the base of the stem and keep the most flexible portion of the stem. Wash the stalks and dry.

    1. It keeps one month in the refrigerator.
    2. Cut the garlic scapes into small pieces with a knife, put in a resealable bag ( Ziploc style) and keep in the freezer.
    3. Chop the garlic scapes in a food processor with about 1/3 cup of olive oil, salt to taste. Pour into molds for ice, and leave in the freezer for a few hours. Turn out and keep in a Ziploc-style bag up to one year in the freezer.

     

    fleur d'ail robot

  • Strawberry Jam

    Strawberry Jam

    Here is an essential recipe, probably the most sought during the time of Quebec strawberries! This traditional jam is quite syrupy, but you can play with the consistency according to the cooking time. Because it is kept frozen, no need to add more sugar for the conservation. To defrost, put a jar in the refrigerator overnight. I use it on plain yogurt, blancmange, cake…

    Makes 8-10 small mason jars of 250ml.

    Ingredients:

    • 1 tray (about 24 cups) of Quebec strawberries
    • 4 cups organic cane sugar

    Directions:

    1. Wash the strawberries in cold water (do not soak in water), drain, remove stems and place in a large pot with lid.
    2. Add sugar, cover and marinate overnight.
    3. Heat over high heat and stir to dissolve sugar, without a lid. Bring to boil.
    4. Continue to cook over low heat for about 1h30.
    5. Remove from heat and let cool.
    6. Pour into jars scalded or coming out of the dishwasher.
    7. Put the jars in the freezer until needed.

    To pick your own strawberries, visit: www.fraisesetframboisesduquebec.com