Parsnip and ginger soup

I have recently had the chance to spend a whole weekend practicing Yoga and eating delicious food at Florence House in Sussex. Jean and Mimi's creativity and embodiment were very inspiring and their classes left me totally relaxed, and as if my whole body had been rinsed of fatigue and toxins. 

It was a bit like pressing the "reset" button.

It was such a treat to be served food everyday, right after yoga when you're starving, so great to have nothing to plan, think about, yet eat well! 

On the last day, we were served a delicious parsnip and ginger soup for lunch, so of course, I thought I would replicate it at home soon, which I did only just the day after! 

A perfect soup for a cold wintery day of February... 

Here it is for you to try, inspired by Jamie Oliver's version:

Parsnip and Ginger soup

1 onion, peeled

1 clove of garlic (optional)

400g Parsnips, roughly chopped (no need to peel, just scrub well!)

1 carrot, roughly chopped

A piece of fresh ginger (about 2cm)

500ml Vegetable stock 

1 TBSP Olive oil

Chop the onion and sauté in a saucepan. Add the ginger, garlic if using. Then add the carrot and parsnips, stock and let it simmer for about 20-25min, or until the vegetables are tender. 

Blend, Season wit salt an pepper and serve hot with a lovely slice f rye bread!

Bon appétit!

And for those of you who are tempted in coming to a Yoga retreat, I will be hosting a lovely weekend with Yoga (taught by me), drawing (with my friend Chloe) and loads of delicious nutritious and healthy food cooked by me... Click HERE for more details!

Brownies- Gluten and dairy free

These brownies are inspired by the delicious gluten free, dairy free, "happy kitchen" brownies I bought in London fields a few weeks ago. You can buy them directly from the factory and say hello, it's worth a trip there! 

Anyway, I wanted to create something a bit like their brownie, but of course it turned out quite differently. 

I have to say I am quite pleased with the result and using chestnut flour gives them a rather lovely nutty taste and lovely texture. 

Sweet freedom is a sweetener you can find in the UK that is made out of Carob and fruit juices. Feel free to replace it with agave, maple syrup or honey. 

Be careful, these are slightly addictive...!

Brownies (dairy and gluten free)

for 12 little bars

- 1 cup cacao powder

- 1 cup chestnut flour

- 1 cup coconut butter, melted

- 2/3 cup Sweet freedom/ or honey/ or maple syrup/ or agave

- 1 Tsp vanilla extract

- a pinch of sea salt

Mix the cacao and chestnut flower together in a bowl. Add the coconut butter slowly while stirring. Add sweetener, vanilla and salt. 

Pour into little rectangular moulds (I use silicon moulds) or into a brownie tin.

Bake for about 12min. 

Let it rest and cool down before removing from moulds. Yummmm....