Your Monthly recipe: Raw Beetroot and Carrot Salad

It is still very much winter, intact I often find January and February the most challenging winter months. Christmas has gone, I feel we are nearly ready for spring, but it is still quite a few months away! 
So to keep our spirits high, eating well and with great pleasure is essential to me!
I do not believe in the january detox diet, but rather like to think about it as a natural readjustment after perhaps having eaten too much over Christmas. 
So instead of thinking about it as a depressing time to be "good" and restrictive, I prefer to think about it as a time to indulge and deeply nourish my body with seasonal produce. 
Choose what you eat well, learn new recipes, have fun cooking and healthy never have to be boring or tasteless… 
So this month I am giving you a lovely salad recipe, another very easy one, full of nutrients and super delicious… I also think it's rather beautiful! 
Goat's cheese is much easier to digest than cow cheese, and goes really well with beetroot. If you don't eat dairy at all feel free to remove it and perhaps add a few more varieties of nuts.

I also really love to think about textures when I make a recipe and there is a lot of different ones in this one: some fresh crunch with the raw veggies, some dry crunch with the nuts and seeds, and some delicate softness with the goat's cheese.
I hope you enjoy it as much as I do!
It also makes a great lunchbox addition, so have fun and bon appetit!

 Raw beetroot and carrot salad, roasted almonds and seeds, and goat's cheese

serves 4

4 small carrots, peeled and grated (about 170g)
2 raw beetroots, peeled and grated (about 170g)
1 big handful of rocket, or fresh parsley, roughly chopped
3 tbsp pumpkin seeds
3 tbsp almonds
1tsp tamari/ or soy sauce
1 1/2 tbsp Apple cider vinegar (you can also use balsamic if preferred)
2 tbsp + 1 tsp olive oil
100g goat's cheese
Black pepper 
See Salt

Preheat your oven to 180c.
Put the seeds and roughly chopped almonds on a baking tray lined with greaseproof paper. Drizzle with 1 tsp olive oil, the tamari or soy sauce, sprinkle some sea salt and black pepper. Mix well to coat the nuts and seeds. 
Roast in the oven for 3 to 4 min or until the mixture is golden. 
Set aside to cool down.

In the meantime, put the grated carrots and beetroots together in a mixing bowl.
Add a pinch of salt, some black pepper, 2 tbsp olive oil and the vinegar. Mix well.
Add the chopped rocket or parsley and the nuts and seeds. Mix well.
Crumble the cheese and add to the salad just before serving.

Bon app├ętit!

Dark Chocolate Vegan Truffles

When I was a little girl in France, making truffles for Christmas was a real tradition. Every year we would get our hands covered in chocolate and make a mess in the kitchen to prepare these delicious "petits fours". We would often make them only a few days before Christmas so we could give them as a present in a little box or a sachet. Along with some "beautiful " salt dough handmade and hand painted christmas decorations, we thought they were a wonderful gift! 
The traditional recipe is made with cream. This year I wanted to try different ways to make a dairy free version...

I first tried a wonderful recipe that uses raw cacao paste , and made rich super dark truffles. You can find this recipe here
I loved that recipe but I also wanted to make an easier version, and also a recipe that would be closer to the recipe I used as a child. 
Traditionnaly, truffles are actually made of a thick "Ganache" that is refrigerated, shaped into small balls and rolled into cacao powder. A "Ganache" is typically made from dark chocolate, double cream, and sometimes a little bit of butter. 
To make these truffles, I have replaced the cream with Coconut milk, in a smaller quantity. And there you are, a Vegan version of truffles!

So here is your recipe:

Dark Chocolate Truffles

Makes 24 

200g Dark Chocolate ( 70% cacao)
100g Full fat Coconut milk
1 tsp Vanilla essence (optional)
A Pinch of sea salt
Dark cacao powder to roll the truffles

Finely chop / or grate the chocolate and place it into a mixing bowl.
Heat the coconut milk in a saucepan until it comes to the boil.
Slowly pour the hot milk onto the chocolate. Do not mix yet, simply let the chocolate melt. 
After a minute or two, start mixing the chocolate and the milk, starting from the centre and slowly going towards the edges. The mixture should be silky smooth. 
At this point you can add the vanilla and salt, and mix again but resist the temptation to over mix or it will change the consistency of the truffles, they may loose there smoothness! 
Let the mixture cool down, cover with a plate or cling film and let it set in the fridge for at least an hour, or overnight.

Prepare a plate with some cacao powder to roll the truffles in.
When the mixture has hardened, scoop a little bit with a teaspoon, roll into a small ball with your hands, and roll it in the cacao powder.

You can keep the truffles in an airtight container in the fridge for about a week.

They make a great present or a lovely after dinner treat!

Bon Appetit!