and then I’ll be back full force later, wiiiiith:
-a new web-site
-a new cook book
-a cooking show!
Yup. We’re gettin’ s’rious here. :)
In the meantime, if you’re traveling through Paris, when I’m not on vacation, I am chef for a new experience called the “Gluten-Free Parisian Feast”.
GF in Paris!: https://www.airbnb.com/experiences/169
Spaces are filling up, so don’t hesitate to sign up or send me a message if you have any questions about it!
Until then, happy summers, and happy eating. <3
Sometimes it’s the simple things that are best.
Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.
In summer, all I want is things that are hydrating and things that give me energy. Since compromising taste is simply something that cannot be had, that’s just a given. This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen. Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.
Blackberry and Endive Salad
Ingredients: 1 endive (cut into thin slices), 1 small box of blackberries (cut into fourths), 1/4 cup soft goat cheese and/or ground pumpkin seeds, 1 1/2 tbs. high quality balsamic or sherry vinegar, 2 tbs. grapeseed or olive oil, a large pinch sea salt, a large pinch paprika
Method: If using goat cheese, put it on the edge of a mixing bowl. Add endive and (optional) seeds, olive oil and vinegar. Mix with a knife, scraping up the edges of the cheese, so that all is coated. Slowly mix in blackberries. Salt and paprika to taste. Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming.
Mikkeller - this dude is a beer prodigy. It’d be like if Beethoven had started playing piano when he was deaf, and was that good. Some people’s callings show up at odd times, and this beermaker’s started when he was teaching kids math.
What started out as home experiments in brewing turned into one of the best line of craft beers on the market. They’re not given — a little steep in price due to the artisanal nature and quality — but I’d rather have one of these than 12 of the others. (Who am I kidding, I can’t even have 12 beers at a time!)
This is hands-down the best gluten-free IPA I’ve ever discovered. For those gluten-free and gluten-full, if you like hops, try this beer. Really.
Happy things filled my brain this morning. Firstly, the discovery that was made this weekend is worth mentioning: Haribo has Spirulina in it. Yes, Haribo — those delightful gummies that are neither too sweet nor too tacky. Since they are flavored with natural flavors and colors (another woo!), they contain Spirulina, which is a cyanobacterium that contains calcium, protein, antioxidants, vitamins… lots of good stuff. While eating green gummies will probably not save my life, this was certainly a petite pleasure to discover.
My head was further massaged when I blended things in my pantry. Not machine blending, but more holding hands, I guess. Being a “Bubble Child” with a strong nut allergy, gluten intolerance, and corn sensitivity makes finding cereal in France rather challenging. If it’s not filled with wheat its gluten-free alternative is a flake of corn. If I can find a healthy looking muesli, it will have hazelnuts. What’s a girl to do? Ahhh, DIY.
All I seem to find are buckwheat flakes and puffs of various sorts (rice, buckwheat, etc.) How about…. I want raisin bran so I combine those two with raisins? Magique!
Here’s your morning inspiration: to save your stomach, histamines, and wallet some work, try combining different cereal flakes you can eat with different dried fruits and dark chocolate chips (!!) to have some custom lovin’ every morning in a bowl. Top with either lactose-free milk or dairy-free milk of choice, and you’re smooth sailing for the day. <3