Recipes
A short selection of recipes from my new book, Cook Eat Love, launching May 2023.
Porridge du lendemain
This recipe is halfway between a porridge and a dessert, spending the night in the refrigerator to become creamy, smooth and extremely digestible. It’s made with oats, which are naturally very rich in protein and prebiotic fiber.
You can garnish their bowl to your taste and according to the season!
Preservation: in the refrigerator up to 2 days.
RECIPE
Mix all ingredients in a large bowl. Divide the mixture into 4 bowls or glasses. If you’re using frozen fruit, now’s the time to add it in. Cover the bowls and leave them in the refrigerator overnight.
In the morning, top off your bowls with seasonal fruit and oilseed butter.
Topping suggestions
- Almond milk, cocoa, dark cherries, grated 70% dark chocolate and toasted coconut shavings
- Milk kefir, maca powder, bananas, almond butter and roasted hazelnuts
- Coconut milk, vanilla, strawberries and raspberries, fermented coconut yogurt and homemade granola
INGREDIENTS
- 200 g oatmeal
- 600 ml cashew, almond or coconut milk
- 150 ml filtered water
- 2 tbsp. maple syrup
- 2 tbsp. chia seeds
- 1 pinch of salt
- 2 tbsp. frozen fruit (optional)
- 1 tsp. coffee of cinnamon (optional)
- 1 tsp. coffee of grated nutmeg (optional)
- 1 tbsp. raw cocoa (optional)
