Three recipes for a healthier daily life without being hungry for more

Healthy eating doesn’t always mean boring meals. Angèle Ferreux-Maeght proves it in her latest book Good, simple & healthy (Marabout, 192 pages, 19.90 euros). The ambassador of the kitchen healthy in France, also at the head of the Parisian counters La Guinguette d’Angèle, multiplies the easy and balanced recipes there to punctuate a whole day – morning, noon and evening. Here is a selection for each of these three moments.

For the morning: back to school smoothie

Preparation: 5 minutes

Ingredients for 2 glasses:

  • 1 zucchini
  • 6 pears
  • 15 figs (from Solliès or others)

Wash all the ingredients, peel the zucchini and pears. Core the pears. Place the figs, zucchini and pears in a blender, then mix at high speed until you get your drink. Pour the preparation into two tall glasses.

If the smoothie is not consumed within a minute, add the juice of half a lemon to prevent oxidation.

For lunch: autumn / winter bruschetta

Preparation: 15 minutes

Ingredients for 2 people:

  • 4 nice slices of country bread
  • 1⁄4 squash, emptied
  • 125 g of fresh goat cheese
  • 3 sprigs of fresh thyme
  • 1 small handful of hazelnuts (from Piedmont or others)
  • 1 drizzle of olive oil

Toast the slices of bread in the oven or in the toaster. Preheat the oven to 180 ° C. Dice the squash and roast it with a drizzle of olive oil for 25 minutes. Crush the hazelnuts.

In a bowl, combine the roasted squash, fresh goat cheese, a little thyme and hazelnuts. Place on your slice of bread.

For decoration, add a few crushed hazelnuts and fresh thyme. Pour a drizzle of olive oil on top, it’s ready to taste!

For the evening: roasted sweet potato, creamy sauce and fresh herbs

Preparation: 10 minutes
Cooking: 1 hour

Ingredients for 4 persons :

  • 2 to 4 large sweet potatoes, washed
  • 1 drizzle of olive oil
  • 6 tablespoons of plain vegetable dessert (or yogurt)
  • 1 small bunch of chives (or flavoring of your choice)
  • salt pepper

Preheat the oven to 180 ° C. Arrange whole sweet potatoes on a baking sheet lined with baking paper. Drizzle with a drizzle of olive oil, season with salt and pepper. Bake for at least 1 hour, until they are tender.

To prevent their skin from burning, cover them with aluminum foil in the middle of cooking.

Meanwhile, mix the vegetable dessert with the aromatics of your choice in a small container.

Cut the sweet potatoes in half. Arrange them in a dish, serve with the creamy sauce. Enjoy hot with a salad of young shoots and a dash of sesame oil for example.

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