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Posted By Cécile's Untamed Kitchen

Waouwww, look what I found in my "mother-in-law" 's kitchen (she just turned 88 and she's had this funky tool for as long as she can remember which sounds like a long long time ;0)

It's still working wonderfully to chop nuts (here pecans for Pumpkin Squares... a new twist on Pumpkin Pie for Xmas dinner).

This's reminding me to give you a little trick in order to cut down on your cheese consumption (that is if you wish to do so... French people might think I just went insane in Canada Land) which is actually not a bad idea.

Any time you are using grated cheese on a plate of pastas or a pizza or God only knows where you add your cheese (!!), try chopped nuts or/and seeds.

If you dry toast them (which is simply done in the oven on a cookie sheet without adding any oil) it'll enhance their flavor.

You've got many options there with almonds, cashews, hazelnuts, macadamia, peanuts, pecans, pinenuts, pistachios, walnuts. In the seed department, try mixing sunflower and pumpkin!

It's a crunchy way of enjoying the benefits of nuts & seeds. They are packed with healthy fats providing they are the raw kind (chocolate covered ones don't count... sorry!).
You need those fats to function. So... go nuts :0)

Nuts Grinder

Posted By Cécile's Untamed Kitchen

Nippo Xmas

Nippo loves Xmas... I wonder why?!

Merry Merry to All ;0)

Cécile & Special Guest Nippo

Posted By Cécile's Untamed Kitchen

Vegan Cookies


Note: The photographer was starving and just couldn't keep his hands off the models ;)
I need to keep an eye on him, don't I?!

I first got to bake these at a retreat centre. They were called the "Sivananda Cookies". That should make you smile if you are a yogi/yogini. Sivananda is far to be a slim yogi... he probably loved his cookies... anyways...


These are Vegan, Gluten-free AND still yummy!

That said, you can use this recipe with other flours (if you do, skip the tapioca) and flakes. It's yours. You can adapt it as you wish ;0)

2 cups Quinoa or rice flakes
1 cup Brown rice flour 
2 tbsp Tapioca flour
½ tsp Baking powder
Pinch salt
½ cup Cane sugar or coconut sugar
½ cup Raw unsalted nuts (your choice of nuts. Roast them first to enhance their flavor)
4 tsp Pumpkin spices (I used a mix called "Epices de Noel" which has cinnamon, ginger, coriander, anise, cardamom, clove)

1/2 cup Coconut or sunflower oil
1 cup Non-dairy milk (almond, soy, rice) or water

Pre-heat your oven to 400F/200C

Mix the dry ingredients together.
Add the oil and liquid. 
Mix well.
Your mixture can be a bit wet. The flakes are going to absorb some of the moisture. 

Place spoonfuls on an oiled baking sheet (I do like to use parchment paper that I recycle for a next batch) and flatten them.

This recipe yields at least 20 cookies.

Bake for 12-14 minutes until golden at the edges. Cool on a rack.

Note # 2: Make sure you use the best and freshest of quality ingredients and as organic as you can ;0)




Posted By Cécile's Untamed Kitchen

Miso Soup


From what I read here and there, the weather has been getting more of an issue for most of us. Yeah Winter ;0)

A comfort food of mine on these "not so happy" days is a good old Miso Soup.

I say "old" as the miso I'm using is an "Organic Brown Rice Aged 3 Years" from Tradition Miso. Read more about the benefits of Miso on their site.

Just like sauerkraut, it's a naturally fermented food and it's just plain good for ya.

That soup which is more like a broth is... again... easy and quick to make.

In olive or coconut oil, sauté your choice of onion, shallot, leek, fennel.
Add some cubed (or grated) veggies like carrot, turnip, sweet potato (for a winter version)...
You can also add freshly minced ginger and garlic.
I like to put some turmeric at that point just to let it cook a bit with everything else.
Add some water (let's say 1 liter or about 4 cups = 3/4 people).
Bring it to a nice boil. No need to over cook.

Time to put some of that miso in there!
On the side, mix the miso with a bit of cold water to make a creamy sauce.
How much?! It's really a question of taste. If you are not used to it, less than 1 tbsp for 1 cup of liquid might do it. You can always add more afterwards. 

Also... there are different types of miso, more or less potent. I can only encourage you to experiment in that department.

Once you add it to your soup, you are done. To keep the nutrients as alive as possible, avoid cooking it.

Taste your potion as you might want to add extra miso (oui !). Adding tamari is a must too.

As you'll notice, there's no salt in this recipe. Well, the miso is naturally quite a salty little bugger ;0)

To make this a meal, try Brown Rice Vermicelli (the ones that take just a few minutes to be ready). You can toss them right in the pot.

Finally, serve with gomasio and fresh cilantro (or chive, dill, parsley). Shredded white cabbage or kale would be just as sweet a touch!

Posted By Cécile's Untamed Kitchen

Raw Crackers


Geeezzz, what's going on here?!

This is a dehydrator (an old fashioned one). I borrowed it from my friend Wendy (Merci ;0)

When you make Raw Food which I have been playing with more lately, it's a handy tool to have. And a Vitamix... yes... you are gonna have to get used to me bragging about my power-super-full blender!

Anyways, I just want to give you an idea of what it takes to make Raw Crackers. It's actually not rocket science.

You take 250 gr. of organic kamut kernels (or spelt, hard wheat, pot barley) that you soak overnight. Then, you sprout them using a small mesh colander. For 3 days,rinse the kernels twice a day and you'll quickly see them sprouting. 

When they have a nice little tail, toss them in your blender and add some olive oil, tamari, your choice of seasoning (in these ones, I put garlic, fresh parsley, dill, S&P) and water.

Taste your mixture along the way as you want your crackers to be real tasty! You are looking at a consistency similar to a pancake batter (thicker than a crepe batter).

Finally, line 2 or 3 trays of your dehydrator with parchment paper and pour the mixture in a thin layer. At that point, you could also add sesame seeds, cumin seeds, smoked paprika, Provence herbs... the possibilities are endless. For yellow crackers, add turmeric right in the batter.

Let the dehydrator do its magic over night (needs about 12 to 15 hours). In such an old model, you have to switch the trays around once in a while as there's no fan to distribute the heat.

Funky, isn't it?! And so original, colorful, nutritious and SCRUMPTIOUS!