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Tag Archives: kale
The season is (finally) changing, and even though it’s still cold, the Winter vegetables are starting to go out of season. There are still the root vegetables and the Winter apples and pears but kale is going out of season now so it may be my last kilo of kale for a while. This week I’ll be eating so much kale!
I’ll take you through what I had in my basket this Saturday after my outing to market. Favourite outing of the week. By far .
Organic and fresh Jersey cow milk. For those of you that have lived in Europe, you must have also noticed their milk isn’t real milk, and to be honest it kind of freaks me out. You can keep it out of the fridge without it going off. It’s been so processed that it is no longer milk. So for my lattés and chai, I get this organic milk which is actually very good for you and full of lots of nutrients. I think that you need to put in your body what feels right. I respect fully the people who are lactose intolerant, and they should steer clear of my raw milk, but for those of you that can digest milk, please look at the way it’s been treated and ask yourself if the milk you are eating has any nutrient value, or if it’s like the freaky milk you find everywhere here in France. Without getting too political, it is also a great way to support local farmers. Lobbying by the government and big supermarkets is very strong in all countries. We need to think about the small producers and the quality of their products is absolutely one hundred times better than what you find in a supermarket.
Fresh sourdough bread.
Chocolate bread with a dark chocolate heart.
Organic blood oranges.
Sweet potato. Baked with coconut oil. TO DIE FOR.
Gorgeous snow-white like apples.
Fresh beetroots and their leaves which I use in salads.
My new capsules from Terre de Cafe. I’ll be writing about this place soon.
And of course, I got a big bag of kale.
This is what I call real yoghurt, folks!
My brunch. No ham.
In the side salad I put beetroot leaves, sprouted lentils and grated beetroots. I like my eggs scrambled so I did them with olive oil and kale. J likes his eggs fried so I sprinkled kale on them as they were cooking. The cheese is cantal, which is one of my favourite cheeses!
I hope you all had a wonderful weekend. What did you buy and cook this weekend? Anything special?
I made this a few weeks back because it’s rich like comfort food without being unhealthy or fatty .I’m dreaming of going back to India or Asia so I took myself there with the spices and coconut milk I based this soup on.
800ml of organic coconut milk
a cup of organic green lentils
a cup of kale
a cup of baby spinach
200g of very thin rice noodles
3 cloves of garlic
2 teaspoons of ghee
fry up the spices in coconut oil and let them simmer until the turmeric is sizzling and the oil is yellow. Put in the cup of lentils and cover them in oil and let them simmer around 2-3 minutes. Add the coconut milk and stir until it’s lightly boiling then turn down the heat. When the lentils are soft, which should take around 25 minutes, add in a cup of water to add some extra liquid before adding the rice noodles and greens. Add two teaspoons of ghee for a nutty flavour.
When everything is soft serve and I would suggest cutting up a bunch of coriander to serve. I also grated a small amount of fresh lemon or lime zest to give this soup some bite!
Let this soup take you somewhere exotic in your mind.
Winter time calls for soup time. This simple recipe is something that you can make very quickly at home and is perfect for a light meal with melted cheese on toast (oops!). This soup is just so easy, see for yourselves….
Here is how I did it:
a bunch of kale
a cup of lentils
a bunch of spinach
I use organic green lentils and cook them up until soft. You’ll need to then drain the water and put new water in as the base of the soup and add the vegetable stock and any herbs or spices that you wish to use. For this soup I use some garam masala and herbes de Provence. The rest is simple: add in the kale and spinach and when the soup is cooked down and soft, blend it and serve it with a dollop of crème fraîche and the zest of a lemon or lime. Yum!
In other news, be sure to like my boutique facebook page Cleopatra’s Bling as we will be announcing a competition this week to win a gorgeous piece of jewelry!
This salad is a great simple one that doesn’t take long but feels great and keeps well for the next day.
You’ll need to boil and peel a beetroot and slice it up.
For the salad dressing I used three big tablespoons of tahini mixed with a dash of olive oil, salt, pepper, crushed garlic and some grated ginger.
Chop up the kale finely and mix it with the warm cooked beetroot, two cooked carrots and one zucchini.
Add the dressing.
Once it’s all evenly mixed, sprinkle chia seeds over the salad for extra protein and fiber and you’ll all done.
This weekend we were in the north of France enjoying the (much) cooler weather. Upon arrival I discovered my unicorn cookie cutter that had arrived in my letter box and boy am I excited to make unicorn shortbreads! Magical.
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This salad is just divine. So earthy and refreshing. When I finally got my hands on some kale thanks to The Kale Project here in Paris, I went a bit kale nuts. Kristen from The Kale Project and I made this last week for a big vitamin boost.
- 1 bunch of curly, green kale
- 2 spring onions
- 1 large golden beet (or two medium) You could also use regular red beets
- 2 carrots
- 1 clove garlic
- 1 -2 cm (1 inch) of ginger
- 1 Tbsp Tamari
- 3 Tbsp Tahini
- 3 Tbsp Olive Oil
- 3 Tbsp of Coconut Oil
- 2 Tbsp apple cider vinegar
- Juice from 1/2 lemon or lime
Wash and cup up the kale into very small pieces, otherwise it’s a bit too leafy.
Peel the beets and grate them.
Grate the carrots.
Mix everything up.
Blend the salad dressing in a blender and pour it over the salad.
Enjoy it! My J enjoyed it which is really saying something.
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My J treated me to a macaron class last week and boy was it fun! Who ever know just how complicated macaron’s are to make. Well, we didn’t.
We learnt a lot and just look at that concentration on J’s face.
In other news, look at this interview with me on The Kale Project.
J and I booked tickets for Istanbul for a 3-day getaway in November. I cannot explain my excitement in words. (I can in cartwheels)
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Why is kale so good for you?
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K .Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw. (I like it raw and cooked)
Because of it’s very high chlorophyl levels, it balances your PH levels and counteracts the effects of acidic foods like red meat, pasta, cheese, cream and processed foods. This is very important for overall health and long-term well-being.
This kale smoothie is so delicious and is a real kick start to my day.
Cut up the kale, add as much as you like, I generally cut up around 4 big leaves.
One ripe banana.
A teaspoon of matcha.
A teaspoon of supergreens (this can be spirulina, or any super greens mix you use)
Half a cup of frozen raspberries
A cup of freshly brewed green tea, cooled, or at room temperature
Honey to taste
Half a cup of organic natural yoghurt
Mix and voilà!
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