I’ve just entered this phase where I could eat anything provided there’s peanut sauce on the side. And it’s a bit crazy given the fact that peanut butter always scared me. I can hear my mother tell the story of my aunt spending on summer in the US and coming back to France weighting….way more, just because she had eaten peanut butter the whole time. Since starting my journey of becoming vegan, I’ve realized how careful I need to be when it comes to covering my nutritious needs. Turning vegan is not a trend like changing your hair colour, we really have to make sure we properly transition from omnivore to vegan, without our body having any kind of deficiency.
Kale is so much more than this green piece of frilly lettuce that gets even greener once you cook it. Raw or cooked, I love this veggie so so much because the taste is quite unique. And when you know how packed with all the good vitamins and minerals (manganese, calcium, copper, magnesium, potassium) it is, you love it even more.
It’s this time of year again…..not so much choice on the vegetable stalls but if you keep looking, you’ll notice that it’s not that bad. A lot of “ancient” vegetables have resurfaced, some of them my mum never ever cooked at home back in the days. Most of these winter veggies are root vegetables and the good thing about them is that they are high in vitamins and minerals that they absorb from the ground.
Hello lovely readers! Do you like asparagus? Then this recipe is probably for you. Risotto can take quite a bit of time to prepare. This is why I keep them as an idea for Sunday lunches or fancy occasions. However, it's not complicated and once you've accomplished your first risotto with brio, you'll much likely want to add it to your recipes repertoire.