My healthy broccoli pesto…

When : January 25, 2012

Where : Home

What :

  • Broccoli Pesto : Broccoli florets / Garlic / Grated Parmesan cheese / basil leaves / olive oil = A delicious pesto!

Why :

I saw a recipe of pesto made with Brussels sprout pesto. And in my fridge I had a broccoli which was ready to be used! It’s a delicious alternative to the traditional pesto. I had some bread with it for an appetizer! Saved some for mi amor who is coming back tonight!


A little bit of grapefruit… et Voilà!

When : January 24, 2012

Where : Home (yes – I love to create/cook)

What :

  • Avocado/ Grapefruit / cilantro / spinach / red onion / salt / soy sauce = dinner with a wonderful summer taste.

Why : Green bean delivery

Made with the food that we received from the green bean delivery. Organic – the grapefruit is amazing, the flavor was revealed as soon as I cut it.

My 3C soup

3 C because Carrots/ Cilantro / vitamin C (orange juice)!

1 tsp unsalted butter + 1 tsp olive oil

1  red onion, chopped

Salt and pepper

1 pound baby organic, peeled and sliced carrots

1 orange pepper (or yellow/red if you have)

Water (I used 3 cups)

2 tsp minced fresh ciltantro leaves

1 orange juice

Heat oil and butter in a large pot over medium heat until shimmering. Add onion and cook, stirring occasionally, until translucent. Add carrots, pepper,  some cilantro leaves salt and pepper. Cook for 10 minutes. Add boiling water to cover the veggies. Not more than that. Cover and cook for 30/35 minutes.

Puree the mixture in blender until very smooth. Add the rest of cilantro. Mix again. Just before serving add a splash of orange juice. Voilà un plein de vitamin C! Enjoy!

Any questions? Don’t hesitate!