Completely nuts quinoa Slaw-salad

Sometimes one picture of a salad brings on my own creation. Here is one example of one. It was just a beautiful and inviting picture of a feel good and healthy salad. SO I started to imagine how I could make it without reading the recipe. I love creating in the kitchen with flavors I love.



For the salad

1/2 cup of quinoa

1 cup of water

1 1/2 cups of shredded carrots

1 1/2 cups cut thinly of green cabbage

1 1/2 cups cut thinly of red cabbage

1 1/2 cups of chopped broccoli

1 cup of chopped cilantro

1/2 cup of sesame seeds

1 cup of sliced almonds

top your salad with sunflower seeds and dried Cranberries


For the vinaigrette

2 tsp dijon mustard

1 lemon juiced

3 tablespoons of Extra Virgin Oil

1  Tablespoons of Maple Syrup

salt and pepper to taste


1. Cook 1/2 cup of quinoa with 1 cup of water. When water is reduced, stop the burner. Let it cool. OLYMPUS DIGITAL CAMERA

2. Shred and thinly slice the vegetables.


3. In a big bowl, mix shredded carrots, thinly slices cabbages, chopped broccoli, and cilantro.


4. When cooled, add quinoa, nuts and seeds. You can use any nuts of seeds you like.


5. In a small bowl, whisk the ingredients of the vinaigrette- taste- if you need more lemon add 1/2 lemon more. You can also add 1/2 tbsp of sesame seed oil or walnut oil.


6. Pour vinaigrette in the salad. Mix well.


7. Serve on the plate, top with a bit of sunflower seeds and dried cranberries. Decorate side of the salad with apple slices.


This salad keeps well in the fridge several days.

Perfect healthy lunch salad.

Try it and let me know what you think.

Bon appétit.








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I love visiting friends and discovering some of their best recipes – this is what happened recently as we were in New Orleans. For breakfast our host Beth Perkins brought out of her fridge this amazing granola. All I love in a granola : crunchiness, wonderful taste with honey and healthiness. SO of course I had to take note of her recipe that was handed down by her daughter in law. As we just moved into our new place for several months, this granola was the first thing I made, I need to say I already modified it a bit- but that’s what is fun right ?

And it was so delicious.


Prep time: 15 min

Cook time: 1 hour

Servings 6


3 cups of quick cooking oats

1 cups of All Bran buds   OLYMPUS DIGITAL CAMERA

1/4 cup mixture of flax seeds and Chia seeds

1/2 cup of coconut (natural)

1/3 cup of honey

1/3 cup of brown sugar

1/4 cup of canola oil

2 tablespoons of warm water

1/2 tsp salt

1 tsp vanilla


1. preheat oven to 250 degrees F (120 degrees C.)

2. Lightly grease a baking sheet

3. In a large bowl mix oats, All brand buds, chia seeds, flax seeds.







4. In a separate bowl, combine oil, brown sugar, honey, salt, warm water and vanilla. Pour into the dry ingredients and mix well. Add coconut (you can replace with any other nuts- we also like with almonds, walnuts, pecans)


5. Place on baking sheet and cook for an hour, mixing every 15 minutes.


6. Remove from oven and cool before putting your granola into a glass jar.


Now I need to share a secret that Beth told me, place your jar in the fridge and it will always be crispy. I especially love granola on top of fresh fruit and Greek Yogurt.




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Soft Greek Pita Bread

I make Soft Greek pita bread from my pizza recipe Best New York Style pizza dough

They are perfect. So soft, tasty, delicious … you will never buy them again. Well actually in Niger, we can’t buy them so that’s why I decided to make it.2P9180046.jpg

Now Let’s cook.

  1. When the pizza dough is made and you let it rest 1 hour. You take a ball, and with a rolling pin, you make a “mini pizza”.


2. In a skillet, add some olive oil and fry the bread on both side.


and they are ready to eat.


I make usually 2 pizza dough recipes and freeze. Reheat in a skillet and ready for another sandwich. You can make them also whole wheat by replacing half of white flour for whole wheat flour.

You can eat them with a soup, salad, make falafel sandwiches, pizza pockets … delicious

Here is our pizza pocket


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Falafel is my new favorite to make. I love Lebanese food and anything with chickpeas. So can’t go wrong. I had never made them but a few months ago I decided to try to make it. And the result was extraordinary. Last week, it was perfected as fresh soft Greek bread was made, invented a tahini/yogurt sauce and our Falafel sandwich was created. 



1 cup dried chickpeas

1/2 large onion

2 Tablespoon of fresh parsley

1 tablespoon of mint

1 teaspoon of salt

4 cloves of garlic

1 teaspoon of cumin

1 teaspoon of baking powder

4-6 tablespoons flour

Olive oil for frying


1. Let soak overnight, the chickpeas in a large bowl and add enough cold water to cover.

2. In a food processor, add drained chickpeas, onions, parley, mint, garlic, cumin, salt & pepper. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour (add little by little to see texture). You need to be able to form  it into round balls or oval shaped. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts or oval shaped.
5. Heat olive oil. Place the falafel to fry until golden brown. If it falls apart, add a little flour. Drain on paper towels. 2p1040811
For homemade pita Bread – look at these 2 recipes : Whole Wheat Pita bread
or for soft Greek Pita bread Soft Greek Pita Bread

For garnish – chopped tomatoes, onions, green bell peppers and tahini sauce.

Tahini sauce: mix 1-2 big spoons of tahini (sesame paste) and 1 big spoon of yogurt. Add 1-2 cloves of minced garlic, add pepper and salt.


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No-BAKE energy treats

THIS is definitely our favorite go to cookie right now. This recipe is from a friend Anne Jisca Meyer.  You can check her food blog @

Such a healthy energy treat. You can be creative by making different kinds ..



1 cup oatmeal

1/2 cup natural peanut butter

1/3 cup honey

1 cup natural coconut flakes (sometimes we replace with crushed peanuts, or you could add almonds, walnuts, pecans)

1/2 ground of flaxseed/chia seeds/hemp hearts/Psyllium husks

1/4 cup mini chocolate chips (or craisins, raisins, cherries, dates…)
1 tsp vanilla


Mix all ingredients together, and put the mixture in the fridge for at least 20 minutes (to make it easier to handle). Shape into balls and freeze on a cookie sheet. Once frozen, transfer them to a container or ziploc bag and either store in fridge or freezer. If they last that long.

At our house it doesn’t last long so we always double the recipe now.






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Homemade sea-salt crackers


When you live in Niger, sometimes you just can’t find some items in the supermarkets – this is the case right now with crackers. A friend of mine, a wonderful cook, tea party host Pam Bennett gave me this recipe and I just tried it a week ago. Now I might never go back to buying crackers.

They are just so good and perfect crunch. You need to try it.

SIMPLE and SIMPLY delicious.


1 cup all-purpose flour
1 tsp. sugar
1/2 tsp. table salt
1 Tbsp. cold butter, cut into chunks
1/3 cup plus 1 Tbsp. cold milk
sea salt for sprinkling (see Note)

Preheat oven to 325 degrees.

Place flour, salt and sugar in a food processor with the metal blade; pulse to combine. Add butter and pulse to create coarse crumbs. Gradually add milk and pulse to combine until the dough comes together in a ball.

Remove dough to a floured surface and roll to a thickness of 1/8 inch, forming a rectangle that’s very roughly 11 inches wide by 13 inches long, give or take.


Using a ruler and a pizza cutter, cut dough into 2 1/2-inch squares.


Sprinkle lightly with sea salt, and use the rolling pin to gently press the salt into the dough.

Use the tines of a fork to prick holes in the dough to prevent puffing.


Remove squares to a baking sheet. Bake for 10 minutes; rotate tray in the oven and bake another 10 to 12 minutes until the crackers are lightly golden at the edges. Reduce oven temperature to 200 degrees and bake 7 to 10 minutes more (watch that they don’t over-brown) to ensure crispness.

Cool crackers on a wire rack, and store in an airtight container.


Note: You could use poppy seed, sesame seed, a multi-seed blend, cracked pepper or any combination thereof to top the crackers; just use the rolling pin to press the toppings into the dough. I also make the same crackers 100% whole wheat following the same recipe with whole wheat flour.

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Jam bars

These Jam Bars were given to me from a very good friend  and a great cook Joy Freeman (as known as Aunt Joy for our girls) when she was a dorm parent @ Sahel Academy, in Niger. It was handwritten on a piece of paper, used it many times over the years and my husband’s favorite. But every time I have to find the recipe, I have to look for it … so today decided to make the recipe and add it to my food blog. Bon appétit.


1 cup of sugar

3/4 cups of butter

1 1/2 cups of flour

1 1/2 cups of oats ( I like to add 1 /2 cup more)

1 tsp salt

1 tsp baking soda


Put all ingredients in a food processor.


Mix them well until it looks like a crumble.


In a cake pan 9 x 13, put half of the oat crumble on bottom. Press down to make a crust.

Put some jam of your choice and spread equally on the bottom – and add the rest of crumble on top.


Bake @ 350 for about 20 min. Check often.

et Bon appétit 2P1040356




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