Category Archive: NUTRIgastronomie©

How to keep a nice skin? skip the crow’s and chicken feet.. #collagen #vegan #raw #superfood

[NUTRIgastronomie©] Today’s topic : how to get a good skin, avoid crow’s and chicken feet! To keep a ferm and elastic skin, prevent wrinkles you may already know that collagen is key. But… Continue reading

1000 Vitamins,1000 Volts ou 1001 nights :3 smoothies to boost yourself or go to bed!

[HAPPY VEGGIE/NUTRIgastronomie©] Autum is here : less light, more humid. Now has come the time to pamper yourself, to indulge a bit with sweeter food, and start stews and soups.. Prepare hibernation (yes,… Continue reading

Maths for dummies…(Cauli+flowers)²= fusion butter

[HAPPY VEGGIE/NUTRIgastronomie©] Today maths, my way. Let’s count flowers and cauliflowers.. Multiply by butter bars, and you’ll get fusion garlic butter .. Hypothesis: cauliflowers are like fish, let them alone. They are much better… Continue reading

Kale chips, a blond joke. Or how to swing your veggies into healthy snacks

[LOVE TIP] Back to work or school? stressed? feel like grabbing a full bag of chips in front of TV? NOOOoooOOO! Don’t do this. Do your own kale chips! In 30′, easy and… Continue reading

Home-made mulberries granola bars. Superfood on the silk road

[NUTRIgastronomie] You may know blackberries, but what about mulberries? The first time I heard of it, it was through a Lebanese friend . She used to climb up a mulberry tree to munch… Continue reading

Kale green smoothie, or do you like cabbage water?

[NUTRIgastronomie] If you haven’t heard so far about kale, it is because you are not American, nor Australian. Because they consume lots of it: liters of green smoothie and bags of green chips.It… Continue reading

Borage salmon tartar. A mouthful of sea

[LOVE TIP/NUTRIgastronomie] Cooking is all about love. Today I am using borage for the first time. I am sharing a fusion recipe of salmon tartar, combining sorrel and bean sprouts pickles. Subtly sour… Continue reading

Borage, the vegetal oyster herb

[SNIFF KISS/NUTRIgastronomie] Do you know borage? Have you ever tasted it? It is litteraly a vegetal oyster. It tastes amazingly like it. Its aquatic facet is much stronger than the burnet which reminds me… Continue reading

Delicious gluten-free madeleines. No sugar, no butter: possible!

[HAPPY VEGGIE/Nutrigastronomie] Tour de force : madeleine without (wheat) flour, neither sugar, nor butter. Looks like a  madeleine, tastes like a  madeleine.. What is in there? Can this be good? well, YES! soft… Continue reading

Soy milk for dummies

[NUTRIgastronomie] The best investment I have ever done (in my kitchen!) was buying a soy milk machine when I went to China, upon recommendation of my Chinese doctor. Fresh soy milk is light,… Continue reading