Orange & Spices salad

A light, quick and tasty dessert… Inspired by the flavours of the Moroccan orange salad.

Ingredients for 4:

4 oranges (preferably organic ones)

1/2 lime

2 tablespoons agave syrup

4tablespoons water

1 cinnamon stick

3 cardamom pods

1 clove

1 tablespoon raisins

10-12 mint leaves

Method:

Grate the zest of one orange and keep it aside.

Peel and slice the 4 oranges.

Put agave syrup, water, the juice of 1/2 lime, the orange zest  and the spices in a pot.

Bring to a boil and simmer for 3 minutes.

Take out of the stove, add the raisins and cover with a lid.

After 15 minutes, drain this syrup and pour it over the oranges.

Refrigerate for at least one hour.

Decorate with mint leaves and serve.

Cabbage and Tofu “Millefeuille”

As mentionned in an earlier post, I have recently become a fan of cabbage,  motivated by its great nutritious values and the many possibilities of cooking it. ( my recipe of spicy cabbage is here) .

When I came across Maki’s recipe (here) it became a source of inspiration and made me thought of cooking a kind of mille-feuille made with a cabbage. And of course, with the many changes I made, my recipe has nothing to do with the initial recipe, but it turned out really yummy!

Mille-feuille (“thousand leaves”) is originally a French pastry, made of three layers of puff pastry, alternating with two layers of cream pâtissière and one layer of jam. The top is glazed with fondant. My recipe of mille-feuille is here.

I am sending this recipe to Yasmeen’s Health nut challenge “Crucial Cruciferious”.

Ingredients for 6 (as starter) or 4 (as main course)

1 cabbage or 1 chinese cabbage

400g tofu

3 tablespoon of soy sauce

2cm ginger, grated

1 onion, finely chopped

2 tablespoons pine-nuts, slightly roasted

2 tablespoons raisins

1 cup of finely chopped parsley

1 finely chopped green chili

1/2 tablespoon of cinnamon

salt and pepper

optionnal: one cup of cooked rice

Preparation:

Pluck the cabbage leaves – keeping the middle part and 2-3 leaves aside  -and blanch them for 2 minutes in boiling water. Put them on a clean dry piece of cloth, to drain all the excess water.

Scramble the tofu and mix it with all the remaining ingredients. Chop the inner part of the cabbage and add it to the mixture.

Now, take a round mould, in which the cake will  be steamed. I used the upper part of a couscous pot, and directly steamed the mixture in it. If you do not have a couscous “two floors pot”, I suppose a steamer will do, or even a bain-marie in the oven.

First put the uncooked leaves at the bottom of the mould. Then put some of the blanched leaves, so that they overlap the mould. Add a layer of about 2cm of tofu mixture. Put some leave on top of it, then again tofu mixture, and so on…

Finish with a layer of cabbage and fold the overlapping bottom leaves on the top. Press gently so that the whole thing remains as a cake.

Put on a steamer for 35- 40 minutes.

Gluten-free millet cookies

This recipe is a variation of my “healthy cookies” recipe…

Ingredients for 12 cookies:

2 cups millet flakes

1 cup rice flour

1 cup coconut

1 cup ground almonds

1 cup raisins

2 tablespoons sesame and/ or sunflower seeds

1/2 cup oil

1/2 cup milk or rice milk or soy milk

1/2 cup raw cane sugar

1 pinch salt

1 pinch baking powder

2 teaspoons Cinnamon powder

1/2 teaspoon cardamom powder

1/4 teaspoon ground nutmeg

1/4 teaspoon ground clove

Mix well all the dry ingredients. Add the oil, mix. Add the milk, mix and shape into round shapes.

Bake in the oven for 20-25 minutes, at 180°