Raw Tabbouleh with Hemp Seeds
The tabbouleh that needs no cooking — complete protein, parsley in abundance, the freshness of mint.
Serves 415 min + 1 h resting in the fridge
See the recipeLiving cuisine
My recipes
Living, raw and nourishing dishes, linked to my ingredients and my articles. A library that grows, dish after dish.
Raw & fresh
Raw zucchini spaghetti with Spirulove sauce
A burst of citrussy freshness where raw zucchini meets spirulina, avocado and garden herbs.
Serves 4
See the recipeMarinated carrot salad, cashew cream sauce
Carrots tenderised in lemon, wrapped in an unctuous cashew cream that reconciles raw and comfort.
Serves 4
See the recipeWarm dishes
Sauces & sides
Sweets
Raw cacao & lucuma tart
No oven, ready in fifteen minutes: we bring together raw cacao, honeyed lucuma and sacred vanilla.
Serves 6
See the recipeRaw cacao — an initiation
We meet the food of the gods in its living form, intact, vibrant with magnesium and ancient aromas.
See the recipeSpiced baked apples
An evening sweet where the apple is enough and the spices elevate it, with no added sugar at all.
Serves 6 to 8
See the recipeEnergy ladoo
Small dense balls of dates and soaked almonds, rolled by hand to sustain us without a sugar spike.
Makes 15 to 18
See the recipeAmlou — almond, argan & honey
The 'Berber Nutella' of the Souss — roasted almonds, argan oil, raw honey. Three ingredients, one marvel.
One jar20 min
See the recipeStuffed dates — three ways
The date as a jewel-case: cashew-lucuma-coconut cream, raw cacao-black sesame-fleur de sel, or almond-argan.
12 dates15 min
See the recipeSauces & condiments
Classic tahini sauce
The universal sauce that connects everything: roundness of sesame, tension of lemon, softness of olive oil.
For a large bowl
See the recipeHomemade gomasio
The condiment that anchors rice: each crystal of salt wrapped in toasted sesame, to salt less while tasting more.
A small jar
See the recipeFurikake of the sea
A pinch of marine umami we scatter over everything, from rice to evening bowls.
A small jar
See the recipeAsian sauce — soy, sesame & citrus
The sauce that already gathers everything: salty, sour, aromatic and umami. One spoonful, and the simplest dish turns deep.
A bowl5 min
See the recipeSatay sauce — the Asian base + peanut
Onto the trunk of the Asian sauce, we graft peanut, sweetness and chilli: the generous sauce par excellence.
A generous bowl10 min
See the recipeSeaweed tartare — Mediterranean or Asian
The garden of the sea, finely chopped: minerals, protein and that iodised 'good salt' that replaces the salt shaker.
A bowl15 min
See the recipeRaw chutney — lemon or orange
The whole citrus, raw and alive, awakened by ginger and onion: a condiment that electrifies the calmest dish.
A small jar10 min
See the recipeDishes & bowls
Traditional khichdi
Rice and moong dal melted together, the six tastes gathered in a single creamy, restorative bowl.
Serves 6 to 8
See the recipeCarrot, ginger & coriander velouté
A velouté that settles the digestive fire: sweet carrot, lively ginger, lemon lifted off the heat.
Serves 6 to 8
See the recipeBroths
Dashi — a kombu & shiitake broth
A clear broth where kombu and shiitake slowly deliver their umami, the foundation of all our Japanese cooking.
1 litre
See the recipeThe longevity broth
A slow infusion where mushrooms, roots and gentle tonics lay down their Qi to rebuild us deeply.
1.5 litres
See the recipeFerments & pickles
Augmented honeys
Saffron Honey — Liquid Gold
The world's most precious spice, held in a lavender honey.
One 100 g jar10 min + 24 to 48 h infusing
See the recipeFermented Ginger Honey — The Gentle Fire
A living ferment that turns sharpness into a round warmth.
One 350 g jar15 min + 2 to 4 weeks fermenting
See the recipeVanilla Honey — The Deep Sweetness
A neutral acacia honey that lets vanilla express itself fully.
One 250 g jar10 min + 3 to 4 weeks infusing
See the recipeFermented Garlic Honey — The Ancestral Power
A black garlic born of fermentation, deep and umami.
One 300 g jar15 min + 1 to 3 months fermenting
See the recipeOrange Blossom Honey — The Scent of the Sacred
A delicate floral infusion that soothes and readies the evening.
One 100 g jar5 min + 1 to 2 weeks infusing
See the recipe