Remember when Garance said we’d be sharing three of her favorite recipes from the breakfast at Marie Sixtine’s beautiful apartment? Well, these are the them! A tasty morning granola, a fruitful water for weekend gatherings and a salad perfect for spring, all from Epicicerie Generale – enjoy!
Courtesy of Chef Marjorie Pilliere, Epicerie General
Refreshing, Detox, Tonic…
Spring water (optional : sparkling- 24 oz )
2 organic red apples cut in slices (keep some slices for the final water)
1 Pomegranate (keep seeds for the final water)
1 lime and 1 lemon (keep some slices for the final water )
4-5 verbana leaves
A little spoon of Red Pepper
Agave Sirup (optional)
Place slices of apple into jars, slices of lime and lemon, verbana leaves, add water, store in fridge overnight.
The next day, add Pomegranate (for the color and flavor), mash up with a wooden spoon (to give flavor), store in fridge 30 min, add Red pepper (crushed with fingers), strain and add the remaining fruits (for the aesthetics !), add some agave or another swetener if you prefer, and it’s ready to serve !
Serves 4-6 persons
3 cups Quinoa
1 cup silvered almonds
1 cup cashewnuts
1 cup hazelnuts
3/4 cup dark chocolate
1/4 vegetable oil (coconut or almond)
1/4 cup plus 2 tablespoons agave syrup or maple
3/4 fleur de sel
3/4 blend of cinnamon and tumeric
1 cup blueberries
Optionnal : 1/4 Brown sugar
Preheat oven to 150 degrees F.
Combine Quinoa, almonds, cashew nuts, hazelnuts, dark chocolate. In another bowl, combine syrup, oil, fleur de sel, spices. Combine both mixtures.
Cook for one hour.
Remove from oven and put into a large bowl, add blueberries and mix.
Serve with almond or hazelnut milk or goat yogurt. Add honey or Mapple syrup to your liking!
Easy Spring Veg Salad
Nourishing, healthy, light and fresh (without dressing and gluten-free), perfect for a brunch and for the Skin !
Prep time 30 min
120 g white Quinoa
60 g red Quinoa
4 baby Carotts
100 gr Baby Spinach
1 cup Cashewnuts crushed
A bunch of coriander (keep few leaves for the final plate)
A brunch of mint (keep few leaves for the final plate)
10 White Mushrooms
3/4 teaspoon : salt, pepper, cumin, nutmeg, cinnamon, curry, clove, tumeric
Juice of one lemon
Rince twice each Quinoa (until the water is clear)
Boil in an pan of water each quinoa.
8 min for White Quinoa
12 min for Red Quinoa
Drain in a fine sieve for an “al dente” result.
Reserve and blend the two cereals.
Assaisonated with 2 teaspoons of spices (cumin, tumeric, curry, cinnamon, nutmeg, clove and salt)
Peel 4 baby carrott and cook the entire vegetable with steam during 10 min.
Cut 1/2 Fresh pinapple in a little pieces.
Rince Herbs, Mushrooms, Baby Spinach.
Cut the Mushrooms into slices, place into a bowl and add lemon juice.
For the final plate, in order :
Baby Spinach Leaves, Quinoas, Mushrooms, Coriander, Mint, Pieces of Pinapple, Cashewnuts, Alfalfa, Coriander and Mint Leaves, Virginie Olive oil or Almond Oil.
+ Optionnal : Slices of Avocado or pearls of Beetroots cooked with honey in oven
Thank you to Marjorie Pilliere , Maud Zilnyk, and Lucio Hornero at Epicerie Generale !
Find all of our recipes here!