Since about 2019, the poke bowl has become a very popular dish in our favorite restaurants. Offering a healthy alternative, this combo of rice with our favorite veggies and protein offers a well balanced plate full of nourishing ingredients. 

Here is one Poke Bowl that I literally improvised and made my taste buds go crazy :
– Jasmin rice
-Bok Choy
-Napa cabbage
-Grated carrots
– Bean sprouts
-Green onions
The Garlic Box Chilli and Lime Sauce
-Fish Sauce

I simply cooked my rice and in another casserole sauté in oil the bok chow, chop suey, and green onions.
Then, I cooked the shrimps in another casserole and added the chili sauce and let it sit for about 3 minutes. 
At the end, once the bowl prepared, I poured a mix of the chili sauce with fish sauce all over the food.


Vegan Bacon Mac & Chesse Noodles

Hmmm…in these grey times, here is a great confort food simple recipe!

Pasta (gluten free option if desired)
Vegan Bacon Lightlife (3 slices per portion)
Cheese or vegan option
(the best melting one is the Gusta grating block – original)
Water – Salt
Olive oil

Bring to a boil salted water, then let pasta cook in it until al dente.
Put pasta in strainer.
Bring down heat to medium, and heat the oil in the pan and then, cut the bacon in pieces and let it cook.
Add the pasta and mix well for about 1 minute.
Add the vegan cheese and continu to mix until it melts.
Serve hot and comfort yourself!

Protein Green Smoothie

Always inspired by the vegan culture, I try to get my proteins as much as I can from the vegetal side. Lately, as I was discovering the phenomenon of “carb cycling”, I discovered the phenomenon of all veggies green smoothies. On those days where you desire to consume less carbs, these light smoothies will fill you up quickly and support you in energy.

Also, if you are like me and hate to have to always get all the ingredients out for one smoothie, this recipe will allow you to continue to drink smoothies and save time and energy.

First, get all the good greens you want from your fridge (about the equivalent of a medium salad bowl or about 3-4 cups of greens).

Steam until they soften. Cooking them under steam will allow them to keep their pure healthy elements.

In a mixer, pour in the veggies and slowly incorporate about 1/2 to 1 cup of the used boiled water(which has received some of the veggies vitamins and a greta way to practice no waste cooking)…slowly add water until you get a mix slightly more liquid then a smoothie.

Then add 2 TBSP of your favorite super foods: chia, flaxseed, spirulina, hemp, etc.

Afterwards, add about 3 to 4 scoops of vegan protein powder or almond flour.

Add again slowly some of the boiled water until you get the consistency of a rich smoothie.

Spread the mix in ice cube or candy molds. Spread it well at the end with spatula in order to avoid spills.


Put to freezer for about 1h and then get them out and spread them in containers. Personally, I use small containers by portion. 1 portion = 5 to 8 cubes depending of size.

Keep in freezer until ready to use. You have 2 options:

1- let them melt in water and shake and drink..
2- mix in mixer with some vegan milk (Oat milk in my case) for about 40 seconds and serve in a glass.


Stuffed Avocados


(English below)

A Mexican flavor inspired dish  that will bring sunshine to your taste buds!

Textured soy protéIne – a new discovery for me!

1 avocado
1/2 cup of textured soy protein flakes
8 little cherry tomatoes
1/2 onion
1 green onion
1/2 red bell pepper
1 teaspoon of vegan mayonnaise (or non vegan one)
2 tablespoon of olive oil
Spices to the taste
A drop or two of lemon juice

Add the soy flakes in boiling water and let it cook for 5 minutes. Let it out and  let it drain.

Heat oil in a pan and once warm enough, add onion and green onions. Once well cooked, add the red bell pepper cut in strips or bits. Add also 7 of the cherry tomatoes cut in slices. once the peppers slightly cooked, add the soy protein to the mix and bring the temperature down to mid level. Add spices and mix it all well together. Let it sit and mix it once in a while for 7-10 minutes.

In the meantime, cut in half your avocado and remove the pit. Take some of the flesh off but leave a thin layer inside of each half.

In a bowl, mix this beautiful green flesh with some vegan mayonnaise and add few drops of lemon juice. 

Put the mix of soy and veggies in the avocado shells. Add 1 teaspoon of this green mayo on top and decorate with a half cherry tomato.

Voilà, you are ready to enjoy!

A sacred relationship to food

This sanitary crisis that we ar efacing makes us realize that we should not take things for granted anymore. On my side, it is my relationship and respect to food that I am developing more. Ok, yes, I did have a certain respect already for it, but there is something more sacred that seems to take place. Will we miss some food eventually? Will it become crazily expensive? And if this corna virus pandemic continues until winter?

I always have dreamed of a house with an inner greenhouse, but until then. I need to be creative and be in “let’s prepare for the next months mode”.

The 3 practices that I am learning to master are:
– Regrow from kitchen scrap
– Seedling
– Sprouting


Many ressources exist online on these subjects. Just google these words and you will fall upon a library of videos, images and articles on these subjects. Above, I have shared an image that I printed to put on my fridge as a simple reminder of the food I can regrow.

Namaste and Bon appétit!