Simple Rawnola

I am in love with this little treat which is perfect to sprinkle over some ice cream or as a topping on your smoothie bowl. It’s super yum and perfect in the morning as it will give you an extra energy boost!

You only need a few ingredients and a blender and you’ve got it whipped up in no time!

 

Ingredients

 

  • 200 grams medjool dates
  • 200 grams oats
  • 1 teaspoon cinnamon
  • 80 grams shredded coconut
  • 1 teaspoon lemon juice
  • 1 handful raisins
  • pinch of salt

 

Method

 

  1. Simply remove the pits from the dates and place all the ingredients in a blender and mix until it forms a smooth mixture.
  2. Get the mixture and crumble it in a pot, then place it in the fridge for about 30 min.

 

You can keep it good for about a week in an airtight pot.

Use it as a topping on top of your ice-cream or on smoothie bowls! Yum!

 

 

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All images shot with my beautiful Leica Q

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Nutty Chocolate overnight oats

Who doesn’t want to have chocolate for breakfast!

This nutty chocolate oat bowl is truly one of my favourite breakfasts. It’s super easy to make the night before and you only need a few ingredients to make something extremely delicious. I make it a lot late at night as it’s quick to whip up and you will definitely thank yourself the next morning! Who wouldn’t wake up with a smile knowing you are having a bowl of chocolate deliciousness for breakfast!

 

Ingredients

 

For one large bowl

  • 50 grams oats
  • 100 ml almond milk
  • 1 tablespoon almond butter
  • 2 teaspoons cacao
  • 1 teaspoon agave syrup
  • 1 teaspoon chia seeds
  • 1 handful pecans
  • pinch of salt

 

Toppings

  • Shredded coconut
  • Pecans
  • 1 tablespoon coconut yoghurt
  • Add granola for some extra crunch

 

Method

 

  1. To make your base simply place all the ingredients apart from the pecans in one big bowl and stir until everything is combined.
  2. Then pour the mixture into an airtight jar and finish it off with a handful of pecans on top.
  3. Place the jar in the fridge overnight to let it set.
  4. When you are ready for breakfast the next morning simply pour your nutty chocolate oats into a bowl and top it off with a tablespoon of coconut yoghurt, pecans and some shredded coconut. You can also add some granola if you like a little crunch!

 

I love to serve mine in my favourite coconut bowl from Coconut Bowls for an extra tropical look! They are 100% natural, hand made and absolutely beautiful!

 

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All images shot with my beautiful Leica Q

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Summery Strawberry Tarts

 

These strawberry tarts are the perfect dessert to make in the summer. It’s healthy, super delicious and you will definitely impress your friends when you serve them this perfect little tart!

If you are having a big crowd over or you would like to make a birthday cake, instead of making small tarts you can also triple the recipe and make a big tart out of it. Just as yummy and of course, more cake equals to more happiness!

 

Ingredients

 

Makes 4 tarts

For the base

  • 25 grams cashew nuts
  • 75 grams pecan nuts
  • 2 tablespoons rasped coconut
  • 3 medjoul dates
  • 1 tablespoon water
  • 1 teaspoon hempseed

 

For the filling

  • 300 grams plant based yoghurt (I used soya)
  • 1 tablespoon rasped coconut
  • 1 teaspoon vanilla powder
  • 3 tablespoons chia seeds
  • 1 tablespoon agave syrup
  • 3 hands full of strawberries

 

Method

 

  1. First place the chia seeds in a bowl with about 5 tablespoons of water. Wait for the chia seed to expand and form a jelly, this will take about 10 min.
  2. Then place all the ingredients for the base in a blender and blend until it forms a sticky mixture.
  3. Cut baking paper into smaller pieces and place them in your muffin tin. Divide the sticky nut mixture over 4 bottoms to make a base for your tart. Make sure to put some pressure to create a good base.
  4. Place the yoghurt in a bowl and add the rasped coconut, vanilla powder, agave syrup and the chia seed jelly and mix well.
  5. For the next layer get a heaped tablespoon full of the yoghurt mixture and place it on top of your nut base.
  6. Cut your strawberries into small pieces and add it to the remaining yoghurt mixture.
  7. Use the strawberry yoghurt mixture as a last base to your tart.
  8. Cut half a strawberry and place it on top as a finishing touch.
  9. Then simply place it in the fridge for at least 1.30 hours to make sure your tart sets.

 

Don’t they look great! Summery, flowery and simply beautiful! Enjoy!

 

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All images shot with my beautiful Leica Q

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Moroccan Cauliflower and Quinoa Power Bowl

 

I’m in love with this super yummy and healthy power bowl! It’s the perfect combination of healthy fats, carbs and full of vitamins. It’s perfect for lunch if you need an energy boost or for dinner after a busy day. It’s a comforting bowl full of goodness!

It won’t take you to long to whip this meal up and it’s perfect if you’re cooking for a few people – you’ll definitely impress your friends with this one!

Ingredients

 

Makes 2 bowls

  • 1 small or 1/2 big cauliflower
  • 1 avocado
  • 1 bag of spinach
  • 1 big sweet potato
  • Few sun-dried tomatoes
  • 100 grams quinoa
  • 2 tablespoons hummus
  • 1 tablespoon Ras el hanout powder
  • 2 tablespoons liquid coconut oil
  • Salt and pepper

 

For the dressing

  • 1/2 lemon
  • 6 tablespoons olive oil
  • 1 tablespoon agave syrup
  • salt and pepper to taste

 

Method

 

  1. Preheat the oven on 220c.
  2. Wash your cauliflower and remove the florets from the stalk and place them in a bowl.
  3. Then add the coconut oil and sprinkle some salt, pepper and the Ras el hanout powder on top and mix well.
  4. Next place the cauliflower on a parchment-lined baking sheet and place it in the oven for about 15 min until they turn slightly brown. Make sure to check them every few minutes to make sure they don’t burn.
  5. Meanwhile cut the avocado into small pieces and cook the quinoa according to the package.
  6. Then cut the sweet potato into small cubes and boil for about 5-6 minutes until they are soft.
  7. To prepare the spinach place a little coconut oil in a pan and bake until soft.
  8. Once the cauliflower, sweet potato, spinach, quinoa and avocado are ready you can whip up your dressing by adding all ingredients into a bowl and mixing well.
  9. Now you are ready to prepare your bowl!
  10. Simply place the quinoa on the bottom as a base and place the cauliflower, sweet potato, avocado and spinach on top. Finish it off by topping it with a spoon of hummus, some sun-dried tomatoes and of course by drizzling over some of your dressing!

 

Bon a petit! 

 

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All images shot with my beautiful Leica Q

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Green Coconut Smoothie

This smoothie is perfect for a quick breakfast or if you need a little pick up throughout the day! It’s extremely refreshing and definitely sweet for a green smoothie. I love making a big jug of it especially in the summer! It’s simple and you don’t need many ingredients to make something healthy and delicious!

 

 

Ingredients

 

Makes one big cup 

  • 1 handful of Spinach
  • 1 ripe banana
  • 2 soft dates
  • 2/3 cup Coconut water
  • 1/3 lemon
  • teaspoon hemp seeds

 

Method

 

  1. Simply place all ingredients in a blender and blend until smooth.

Then, enjoy!

 

 

All images shot with my beautiful Leica Q

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Fairytale Thai food in Saint-Tropez, Le BanH-Hoi

 

BanH-Hoi is truly one of my favourite spots in Saint-Tropez. I am in love with it’s atmosphere, vibe, location and most of all it’s amazing food. It’s a little hidden in-between the cute streets that lead you around town. But as soon as you walk into the right road you’ll notice the restaurant straight away. With it’s cute tables set in the middle of the road and light creating a fairytale like atmosphere. You walk into a little dream that is just going to get better.

What to have

I’m honestly in love with their menu. It’s so classic but with a little twist that will make you get excited. Everything they serve is colourful, full of honest and raw flavours and extremely high in quality. As I mentioned before, this is one of my favourite restaurants – however, I might even say this is my ultimate favourite. Yes, it’s that good.

 

Starter

As a starter I love ordering the Spinach filled Dim Sum. They are perfectly steamed filled with lots of spinach that’s so full of flavour. It’s a bomb of healthy green goodness and every mouth full is divine. It’s the best start to a delicious dinner.

 

 

Main

The ultimate main that you have to try is the Vegetable Basil Curry. This plate is overloaded with fresh crunchy vegetables bathing in a coconut curry sauce that is so creamy and rich. It’s honestly the best curry I have ever had as the flavours are fresh, comforting, tropical and they come together perfectly. I personally believe it’s the best dish on the menu.

As a side dish that’s a must try is the Sticky rice with coconut milk steamed in it’s bamboo stick. It’s unlike any rice you have ever tasted. It’s sweet, but not overly sweet. As soon as you take your first bite all the flavours kick in and as a finishing touch the bamboo flavour comes through. It’s absolutely amazing.

Another dish that is absolutely delicious are the Crispy vegetables rolls. They are perfectly crispy and filled with fresh vegetables. Served with lettuce and fresh mint you can decorate your own spring roll making it even more refreshing and tasty.

 

 

Where to go

BanH-Hoi is open everyday from 19.30- 23.30 and their address is 12 Rue du Petit Saint-Jean in St-Tropez.

I advice you to make a reservation before as it get’s pretty busy especially in the weekends. Their number is +33 (0)4 94 97 36 29

 

All images shot with my beautiful Leica Q

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