Monthly Archives: April 2012

Raspberry & Yogurt Muffins


These muffins contains only good things…whole wheat, bran, flax, yogurt, raspberries… and they don’t even have sugar in it!

No need to feel guilty for snacking, haha!

Flax seeds are ground because it’s in this form and not whole that they release their full nutritional potential (Omega-3, antioxidants..)


10-12 muffins


* 1 cup whole wheat flour

* 1 1/2 cups wheat bran

* A pinch of salt

* 3 tablespoons baking powder

* 2 teaspoons freshly ground flax seed

* 1/4 cup avocado oil

* 1 cup plain yogurt (I used Balkan yogurt)

* 2 large eggs

* 1 cup fresh raspberries


* Preheat oven 350′F

* In a bowl, combine the flour, bran, salt, baking powder, flax, oil, eggs and yogurt. Mix.

* Add coarsely chopped raspberries, mix.

* Pour the batter into muffin pan and bake. The silicone molds are a great eco-friendly option. No need to throw papers muffins anymore.

* Bake for about 24-25 minutes. If a toothpick comes out clean, the muffins are ready.

Veggie Stock


Here’s another clever idea to avoid waste and to give a second life food that too often end up in the trash. (And hey, who likes to waste money!)

This week on a blog that I love more than a lot, I’m a fan! or on facebook, I saw a recipe for homemade veggie stock. Even if I was already making my own stock (in fact my own almost everything, hahaha), It give me the idea of making my own post on my blog to share with everyone this great idea!

The concept is simple. Keep in your freezer one (or more) large freezer bag (or plastic containers) filled with vegetables (less beautiful, soft,peels, leaves, herbs..) Don’t trow them in the garbage or the compost bin anymore! Reuse them to make homemade veggie stock.

In mine there was celery, carrots, mushrooms, red bell peppers, zucchini, lettuce, onions, green onions, broccoli, potato peels and sweet potatoes. I also used some fresh herbs and garlic to give more flavor. I didn’t add any salt or pepper.

To make your stock you can either use regular water or use some steaming water…you know the water after cooking veggies…It’s full of vitamins!!!

Oh and by the way.. if you add some onions peels to your water, it will give the stock such a great color!


4 1/2 quarts (about 18 cups)


* 6 qts water or steaming water ( I kept some when I steamed veggies this week, it’s full of vitamins!)

* 5 1/2 qts veggies (I used about 1 1/2 large freezer bag full of veggies, leaves and peels)

* 3-4 cloves garlic. minced

* Herbs (Fresh thyme, parsley, bay leaves)


* In a large pot, place the vegetables, garlic, herbs and water. At medium heat, bring to boil then simmer for 30-45 minutes, stirring occasionally.

* Remove from heat.

* Remove the veggies and pour the stock through a sieve into a large bowl. (To get rid of the smaller parts)

* Transfer the stock (when it’s not hot anymore!) in jars, freezer bag. and store it the way you like. I choose to freeze them.

Cauliflower Soup


Soups again and again!!! I never get enough!

The spice mixture gives a pronounced taste to the soup, no need to add salt or pepper.


4 bowls


* 2 tablespoons olive oil

* 1 large onion, chopped

* 1 1/2 teaspoon mild curry paste

* 1/2 teaspoon turmeric

*1/2 teaspoon freshly ground coriander seeds

* 1/8 teaspoon saffron

* 1 large cauliflower, chopped (about 8 cups)

* 2 large potatoes, peeled, chopped

* 5 cups vegetable broth


* In a large pot, heat (medium-high) olive oil, onion and spices. Cook until the onions are soft.

* Add cauliflower, potatoes and broth. Stir and when the mixture is boiling, reduce heat and and simmer for  about 20-25 minutes.

* When the vegetables are tender, remove from heat and reduce with a blender, until you have a smooth texture.

* Decorate and serve with homemade bread (optional) and enjoy!