I decided to re-enter and again to share my ideas in the kitchen.
Many things have happened since my last post on Popotte Mania, luckily my friends bloggers I have not been released. This is discussed again with one of her (péquelette) yesterday evening around a chocolate fondue suited to dairy allergies, that energy came back to reveal my little secret, my experiments, my inspirations , my desires ........ Since
Rennes, my kitchen was put in an ellipsis. Today, new horizons open to me because my diet is seen to change. X and Y reasons, the first is to try to get closer to a healthy diet, organic and vegetarian almost like I always wanted, the second reason is based on health problems (psoriatic, asthma) that began to accumulate and make us aware that homeopathic treatment should always be accompanied by a healthy lifestyle and therefore a balanced diet and vigilance with regard to certain products including those derived from milk.
Many are aware that for better digestion and future problems with allergies, milk, cheese, yoghurt, cream etc. ... should be proscribed not stop ... I will not ask about the issue, this is not the idea here.
All I will share with you is wonderful recipes to learn how to replace dairy in your daily life, and also help me take good care ;-)
So we go for a nice adventure, my first recipe is a delicious soup, extremely simple and very seasonal (autumn-winter):
"Popotte Navegantes and Couret"
You'll understand that small pun on the two main ingredients in my soup:
- 1kg turnips
- 1kg butternut squash
700 - 2 tablespoons cream of cashew
- 1 large tablespoon of curry powder
Peel squash and turnips are cut into small cubes 2-3 cm. Boil in a pot a little water (equivalent to a large glass) with 1 tablespoon of salt. Y
throw the diced vegetables and cook until squash is tender.
Mix with 2 tablespoons of cashew cream and 1 tablespoon curry powder, then return to the heat for 5 min to dilute the cashew cream. Serve with
a nice green salad and sprouted seeds, seasoned with a sauce of balsamic vinegar / olive oil and a mixture of wheat germ, gomasio. Bon appetite
