Pegan cooking and lifestyle

Navigating the shop can sound difficult, especially when you were used to eat a lot of processed and/or wheat products. But I promise you, with few simple tips, you'll be the master of pegan shopping.

It goes without saying that the quality of your meat and fish is crucial. Try to find your local butcher or shop for nitrate-free and additive free meat. For fish, wild caught salmon or sardines are a wonderful option. Remember that in pegan diet, animal products are only a condiment, not the main part of the meal which should be vegetables in all different forms (raw, cooked, grilled etc.)

Recipe:

3 cans sardines in water, drained

one finely diced onion

fresh basil, cilantro or parsley leaves

1 tbsp freshly grated ginger

2 tsp Dijon mustard

1/2 tsp apple cider vinegar

1/4 tsp paprika

1 tsp sea salt

2 large eggs

3/4 cup almond flour

I love this recipe especially in winter as it is very comforting and simple to make. Bone or vegetable broth adds wonderful benefits (especially collagen in bone broth).

Living in Provence, France, olives and olive oil are one of my favorite ingredients. You can use fresh or frozen fish. Find the full recipe in the PDF attached to this course.

One of my favorite pegan breads. Hemp is a magical plant which can be used in many different ways and hemp is a very good source of plant based protein.

Apples are the beloved food for fall. This simple recipe can be made in 10 minutes and needs few ingredients. Core the apples and fill them with a mixture of chopped nuts, raisins or chopped apricots, cinnamon and 5 tbsp of coconut sugar. Add a few tablespoons of water and butter or ghee if desired. Put into oven on 180 C/350 F for around thirty minutes or until the apples are soft. Prevent burning by covering them with an alu foil.

Do I need to introduce turmeric? King or queen of anti inflammatory herbs, it can be used in many different recipes. You can also grow your own turmeric in a pot although you would have to wait a few months. All recipes are found in the PDF attached to this course. To learn how to grow your own, sign up for my course From the Garden to the Table also on Udemy.

In my home country, foraging is pretty common. We use dandelion greens in the spring, we gather mushrooms and walnuts in autumn. This recipe features purslane a very interesting herb. Make sure, you know what you're foraging as many plants can be poisonous.

My kitchen is simple with few appliances. And indeed, you don't need a lot to make delicious and healthy meals. If you are not a sourdough lover (yes, I occasionally eat real homemade sourdough bread!), you will not need a kitchen helper. However, a blender is a must!

Healthy cooking doesn't mean you have to spend hours in the kitchen. I generally prepare a meal within 30 minutes, including meal prep. In this video, learn how to minimize time in the kitchen while still creating delicious recipes.

I alternate smoothies and smoothie bowls for breakfast. In this way, I make sure that I get my daily dose of veggies! Improvise on add-ons such as hemp seeds, cacao nibs, goji berries.

I love to eat this salad with some protein such as a chicken steak or wild caught salmon. It's a delish and it takes less then 20 minutes! All recipes can be found in the PDF attached to this course.

Using herbs is a must in my kitchen and there is hardly any meal I make without them. If you can enhance the flavor of a food and get medicinal benefits as well, I'm all in! Ashwagandha is an adaptogen and helps with relieving stress, so common in our world. All the recipes can be found in the PDF attached to this course.

I'm so excited you've been on this journey with me. I hope you feel inspired to try out the recipes and start living the pegan way. If you've enjoyed this course, please, leave a review.