I don’t talk about my “day job” that much on here, but if you’ve been around these parts a little while, you might have picked up that I have a background in modern languages and am currently finishing a master’s in translation and editing.
It’s not that often that my two loves- cooking and languages- cross paths, but recently they did just that!
Green, Glam & Gourmande is a beautiful new French cookbook by Rebecca Leffler. Rebecca is actually American-born but came to study in Paris, fell in love with the place and ended up staying for 9 years!
The book is certainly appropriately named- all the recipes are ultra healthy (free from all animal products and gluten), and though they’re elegant and often rather elaborate-looking, they’re all very accessible. I feel like this book was made for me! There honestly isn’t one recipe I don’t want to try!
Here’s what I’ve made so far:
“Le granola green, glam & gourmand”. Utterly delicious. I don’t know why I don’t make granola more often. That’s going to have to change now I’ve got this recipe in my hands. It’s so quick to put together. This one has the perfect balance of sweet/salt/vanilla/spice/crunch & chew (in my eyes at least)! I liked it served with coconut yoghurt (as pictured), drowned in homemade almond milk or as a smoothie topper. [See below for the recipe]
“Millet Magnifique”. A lovely light spring/summer lunch. You know I’m a little bit infatuated with millet right now so this recipe jumped out at me. The seasonings are simple but those fresh and crunchy vegetables and toothsome grains don’t need much adornment.
“Pizzas sur pâte de socca” (Socca Crust Pizzas). There are a couple of pizza options listed in the book but I went for the classic Pizza Margherita. I talked about socca in my All About Chickpea Flour post and it works wonderfully as a gluten-free pizza crust. I didn’t think it were possible to get excited about tomato sauce but this recipe is beyond incredible! It doesn’t require any cooking either just a whiz in the blender. Finished with the “veggie cheese au miso” (which I made with pine nuts), and fresh basil, this dinner couldn’t have gotten any better.
The latest recipe I’ve made was these cute “Muffins aux fraises et noisettes”(Strawberry-Hazelnut Muffins). I don’t have a whole lot of experience with gluten-free baking but was mighty impressed with how these turned out. Given their most, tender crumb, I’m pretty sure nobody would guess that there’s no wheat in them. The chopped strawberries created little jammy pockets which I loved.
The book is organized by season, useful in helping me narrow down what to make! Beyond recipes, the book is dotted with tips on living a healthy, “green” lifestyle”, including instructions for making your own natural beauty products and illustrated yoga poses. The writing is brilliant too. Rebecca never fails to make me chuckle, both with her witty comments and puns in the book and her amusing hashtagging on instagram!
By now you might be thinking, “I want this book but I don’t speak French!”. Do not fear! A US version is underway right this minute, and, what’s more, it features some additional recipes!
In the meantime, Rebecca has kindly allowed me to share the granola recipe (translated) from the book:
- 200 g Rolled oats (OR buckwheat, quinoa or rice flakes for 100% GF)
- 50g Almonds
- 50g Raisins
- 60 g Coconut flakes
- 1/4 tsp Salt
- 4 Tbsp Maple syrup
- 4 Tbsp Melted coconut oil
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla powder
- Optional, for an Omega 3 boost
- 30g Ground flaxseed
- Chop the almonds into slivers. Mix all the ingredients except the almonds and raisins in a large bowl.
- Turn the contents of the bowl onto a baking sheet: cook at 100 C for 15 minutes, mix. Add the raisins and almonds. Continue too cook, stirring every 15 minutes, until as crispy as you like.*
- * Mine took approx 1 1/2 hours to cook.
- Serve with non-dairy milk of your choice or sprinkled on smoothies, yogurt or fruit salad.
[Disclosure: This book was given to me free for review purposes, but, as always, all opinions are my own]