• Valerie


@ photo Christian Delvaux


The choice of healthier food has been very positive for myself and my family, and has had a ripple effect on all the other aspects of my life.

A healthy diet is more than counting calories or vitamins. Adopting food choices that connect us to the earth (the choice to eat local organic food, to have a vegetable garden, to buy at the farm or the co-op) is above all a joyful and responsible act.

By consuming local and seasonal food, I naturally opt for a diet that awakens my five senses, is good for my body, mind and soul, and is a wonderful service to the planet.

At the center of my meals, you will always find the purest and most nourishing food, such as fresh and unprocessed fruits and vegetables, green vegetables and young shoots, sprouted seeds, aromatic herbs and spices, dried fruits and oilseeds, first cold-pressed vegetable oils, whole-grain cereals, lacto-fermented products, products of the hive, seaweed, but also a little organic or selected meat, very fresh and wild fish and shellfish, raw milk cheese, clarified butter...

I take great pleasure in eating a variety of foods and I don't feel guilty if I occasionally have something less healthy. Prohibition and strict diets lead to frustration, so I prefer to listen to my body's needs and try to find a balance.

The Lebanese cuisine is one of the healthiest in the world. In Lebanon, tabbouleh is green because it contains a large quantity of herbs, the most common being mint, basil and flat parsley. This chlorophyll-rich dish is enhanced by the flavor of sun-dried peppers and tomatoes.

For a gluten-free meal, I have replaced the traditional wheat bulgur with rice bulgur, whose combination with lentils makes it high in protein intake.

Tabbouleh with sun-dried tomatoes and peppers, fresh herbs and capers

For 4 to 5 people – prep time: 15 minutes - cooking time: 10 minutes

250 g/ 1 ½ cup rice bulgur

150 g/ 1 cup red lentils

1 cup sun-dried chopped peppers

1 cup sun-dried cherry tomatoes

2 Tsp. capers with salt

4 small shallots

2 cloves of garlic

1/2 handful of basil

1/2 handful of flat parsley

1/2 handful of mint

1 Tsp. cider vinegar

The juice of 1 lemon

Salt and freshly ground pepper

Rinse the bulgur and the red lentils in a fine sieve and place them in a saucepan. Cover with water and bring to a boil. Lower the heat and cook for 10 minutes, covered.

Place the sun-dried peppers and tomatoes in a salad bowl. Keep their oil for the final seasoning. Chop the three herbs, the capers, the garlic and shallots and place them in the salad bowl. Sprinkle with lemon juice and cider vinegar.

When the bulgur and lentils are cooked, transfer them immediately to a dish and let them cool. Pour them into the salad bowl and sprinkle with marinated olive oil, add salt and pepper.

Garnish with basil, parsley or mint and eat warm or cold.

(to be continued...)

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