Gorgeous Creamy Kale Leek Soup

This super simple coconut flavoured leek and kale soup is satisfying and nutritious.

We no longer know what to do in case of health problems. So you go to see your doctor, who is over valued, & yet his knowledge is very limited: he never study nutrition or the traditional way of life but only learned how to treat symptoms (not the causes).

If you have a good mental, physical & spiritual condition, you experience life as paradise. Let’s aim for that!

In the meantime, Let’s take advantage of the medicinal properties of foods. Today I am searching for ways to boost my immune system & recovering from an acute viral pharyngitis. I failed at managing stress & anxiety. Yep.

So here I am looking for some green vegetables: rich in vitamins, beta-carotene, & minerals, which play a key role in strengthening the immune system.

The high concentration of vitamin C in Daikon makes it an ideal partner for your immune system, as it stimulates the production of white blood cells and so, it speeds healing & repair throughout the cells & tissues of the body.

Other Star Foods to boost your immune system (while fighting throat infections) include: bay leaves, blackberry, blackcurrant, blueberry, carrot, celery, chives, garlic, honey, figs, leeks, lemon, onions, rosemary, pepper, thyme, vinegar …

🍃From my pantry:

  • Kale (1 Cup)
  • Dried Daikon (1/4 Cup)
  • Leek (1 Cup)
  • Coconut oil (1 Tbsp)
  • Crispy Onions
  • Himalayan Salt
  • Water

Directions 🍃

  1. Wash the leeks and cut them into 1cm slices.
  2. Heat 1 tablespoon of coconut oil in a large pot on a high heat, add all the sliced leek and a pinch of salt and cook with the lid ajar for about 10 minutes, or until softened, stirring regularly.
  3. Check to make sure the leeks are not browning 🙂
  4. Add 1 litre of boiling water.
  5. Add the kale & dried daikon.
  6. Cover the pot and cook for 30 minutes -on a low flame-.
  7. Eat the soup with some crispy onion on top. Yummy !

Easy Chickpeas Vurgers

This recipe requires 12 ingredients. Ready?

🍃From my pantry:

  • Dry chickpeas (1 cup)
  • Broccoli (1 cup)
  • Pistachio nuts (1 Tbsp)
  • Onion powder (1/2 tsp)
  • Garlic powder (1/2tsp)
  • Cumin powder (1/4 tsp)
  • Allspice powder (1/4 tsp)
  • Quinoa flour (1 Tbsp)
  • Lemon juice (1 Tbsp)
  • Himalayan Salt (1 1/2 tsp)
  • Olive Oil (3-4 Tbsp)
  • Love (1/2 kg)

I have used organic dry chickpeas (instead of canned chickpeas) and the Vurgers are pan-fried (instead of baked). So, I started the night before by placing the chickpeas in a bowl and covering with cold water.

Directions 🍃

  1. Place them into a bowl. Soak overnight.
  2. Rinse the chickpeas and cook them for about 1 hour over medium heat with a couple of bay leaves and salt.
  3. Steam broccoli florets for 4 to 5 minutes (until tender/crispy).
  4. The cooked chickpeas are then blended with steamed broccoli, pistachio nuts, onion powder, garlic powder, cumin powder, allspice power, lemon juice, Himalayan salt and quinoa flour.
  5. I left the paste in the refrigerator for 1 hour. Then I shaped it into small discs (using my hands) and fried them with olive oil from the village where I spent all my childhood summers, Viver and grated lemon.
  6. I used a cast iron skillet. I added a thin layer of oil, waited for the oil to heat up and cooked the patties over medium heat.
  7. Once the bottom side is browned, remember to flip them gently as they can be fragile !
  8. They are ready to eat or to freeze.

What are we missing out?

We live in a world where we are bombarded with information. Sometimes I get overwhelmed by too many possible alternatives and I get stuck. Yep. All of a sudden, there I am, paralyzed with indecision and my mind frozen in time. Should I go right? Should I go left? And if I go left, will I be missing out something greater on the right?

According to Ohsawa, ‘Clarity in Thinking & Doing’ is a condition of Good Health. Am I getting sick? Deep breath woman!

My brain (& unfortunately yours too) is wired to make the best thinkable decision and so, I get trapped into trying to evaluate the consequences of each of the potential choices, analyze the severity of them, assess how to balance the risk and so, I am ‘safe’. I love my brain but … This is an incredibly painful task!

What was I really missing out?

My heartbeats. There you are!

(logic ‘alone’ rarely leads to happiness)

Yep. The problem of this surfeit of thoughts can be resolved by awareness, focusing, being fully present, connecting with ourselves: mindfulness. Do not deny your feelings!

Next time you are faced with a choice, ask yourself: ‘How does it make me feel?

& take the decision into your body. Follow your heart (but use your brain too please).

¸ღ¸ Slow down. Take a look around. Breathe!

Accept. Trust. Let Go. Live! ¸ღ¸

Although promptness can be seen as healthy in the world we live, moving slow gives us the opportunity to be present and happiness comes from being present, which is inherent in us and our true nature.

However, it will be more available if we practice it daily. For this task, never forget that:

¸ღ¸ Everything is hard before it is easy – Goethe ¸ღ¸

Tofu Breakfast Scramble

Good Vibes Only

You were born happy 🙂

Remember this the instant your eyes open in the morning! Make time for breakfast & set up a joyful morning ritual to start the day great.

🍃From my pantry

  • Olive Oil (1 Tbsp)
  • Onion (diced) (1 Cup)
  • 1 Garlic (Clove, quartered)
  • Tofu (1/3)
  • Tahini (2 Tbsp)
  • Tamari (1 Tbsp)
  • Turmeric (1/2 tsp)
  • Nutritional yeast (1/4 Cup)
  • Veggies (I used Spinach & Shiitake)


  1. Sauté the onion for 5 minutes
  2. Add garlic & cook for 2 minutes
  3. Add veggies & cook till tender
  4. Crumble the tofu, sauté with turmeric, tamari, nutritional yeast & olive oil & add along with the tahini

Aduki Bean Pasta

Revitalize Yourself!

Feeling overwhelmed? I had a long week at work (including several hours in the car) & my adorable kidneys are begging me to be strengthen. Aduki beans are perfect for that energy boost!

🍃From my pantry:

  • Aduki beans rinsed (1/4 Cup)
  • Strip kombu rinsed (about 3cm)
  • Spring water (1 Cup)

Directions 🍃

  1. Place them into a bowl. Soak overnight.
  2. Place the ingredients into a pressure cooker.
  3. Bring up to pressure on a medium flame.
  4. Cook for 30 minutes -on a low flame- using a flame deflector to evenly cook the beans.
  5. Remove from the heat and allow the pressure to come down.
  6. Sautee with brown onion, cumin, thyme, soya sauce for 5 minutes.
  7. Eat them with some organic rice pasta!

Note: 4 cups of water per cup of aduki beans