Leeks pie

ImageLeeks are my favourite seasonal vegetable in the winter. With their unique combination of flavonoids (nutrients that work as antioxidants in your body) and sulphur (which is needed for the biological activity of enzymes), leeks are an awesome super food to boosts your immune system.

 I make my leek pie with home-made chestnut flour (or with einkorn flour, if you can tolerate it). It is just delicious. Like all my recipes, they’re simple quick and yummy.


For the dough:

  • 1.5 cup of chestnut flour
  • 3 tablespoon of extra virgin olive oil
  • 1/2 tea spoon of salt
  • 1/2 of a goat yoghurt

For the pie filing:

  • 2 cleaned and sliced leeks, white and light green parts only
  • Mustard (if like me you’re on a gluten free diet, you must check if it contains wheat before using it!)
  • 1 tomato
  • 0,4 pounds of goat cheese
  • Salt, pepper


Place the chestnut flour in a bowl. Add the olive oil, the yoghurt and the salt.  Knead together until the dough is soft and a little spongy, add a little more olive oil if necessary.  Form into a ball, cover with a damp cloth and keep in a warm place for an hour or until ready to use.

When you’re ready, preheat the oven to 375˚F.

Roll out the pie dough in a circle large enough to cover the bottom and sides of the pan.  Lay the dough in the pan, crimp the edges.  Put the dough in the oven for about 15 min.


In a pan put water and make it boil. Add leeks.  Cook over low heat for 15 minutes, stirring frequently to soften.  When done, remove from the water and allow cooling a few minutes.

After 15 mn in the oven, get back the dough, spread a thin layer of mustard on the dough. Add over it the leeks, the sliced tomato, the sliced cheese, salt and pepper.

Bake for about 40 minutes.  Let the pie sit and cool for a bit before slicing it.



gluten freeI was surprised to learn that a number of soy sauces contained gluten. It’s key to check on the bottle if it doesn’t contain gluten. When you’re eating outside, it can be tricky to ask the waiter… who probably doesn’t have a clue on what you’re talking about.

Life is so difficult sometimes… especially when one choses to remain healthy against the odds.

Chestnut cake

ImageI buy quality food from local market as often as possible; therefore I try to never waste any food. In my previous Sabayon recipe I didn’t use the egg white. Now, with this delicious gluten free and dairy free chestnut dessert I make a good use of it.


  • 4 egg white
  • 3 tablespoon of unsweetened chestnut purée
  • ½ cup of brown sugar


  • In a large bowl whisk the egg whites with a pinch of salt until they form stiff peaks.
  • Add delicately the chestnut purée and the sugar to the egg whites and blend it delicately with a wooden spoon.
  • Bake the preparation into a preheated 350°F for 30 minutes.

That’s it!

It’s simple, quick and it enables me to use the white eggs I didn’t use for my Sabayon.

Enjoy !



Eliminating wheat fromImage my diet is one of the best things I’ve done in my life. But soon I realized I needed to increase my intake of healthy fats in order to satisfy my hunger and maintain my level of energy.

Avocados are an excellent source of healthy fats. I eat them almost every day. One of my favorite ways to eat them is as guacamole with organic black beans chips: Yummy…..


  • One mature avocado
  • Half onion
  • 1 lime
  • Tabasco
  • 1 tablespoon of sesame oil
  • Tabasco
  • Salt and pepper


  • Halve the avocado and scoop out the flesh into a bowl with a spoon.
  • With a fork, roughly mash the avocado (please don’t use a blender!). Then chop half of the onion and add it to the bowl. Add the lime juice, the sesame oil, salt, pepper and a few drops of Tabasco.

Enjoy and tell me if you liked the recipe.

Chestnut flour


Chestnut flour is the best when we go on a gluten free diet as it has no gluten at all guys!  It has a strong sweet flavor and a slightly pasty texture when cooked. You can add it to soups or stews.

Health benefits of chestnuts are so huge. They are good to promote digestive heath as they are so loaded with fibers along with vitamins B, manganese and copper.

Chicken broth


During the winter I love eating soups. They are so simple to make and the benefits of eating them are numerous in terms of tastes and health. And they are gluten and dairy free of course.

The chicken broth is quite long to cook but it enables me to use the chicken carcass that would otherwise be thrown away.


1 left over chicken

2 tablespoons apple cider vinegar

1 large onion, coarsely chopped

4 garlic cloves finely chopped

1 little piece of ginger finely chopped

1 teaspoon of curcuma

2 pinch of salt

1 pinch of pepper

1 bunch parsley


1. Fill up a large saucepan with water.

2. Add vinegar and all vegetables except parsley to the water.

3. Place the chicken carcass into the pot.

4. Bring to a boil, and remove any scum that rises to the top.

5. Reduce the heat to the lowest setting and let simmer for 10 hours

6. Add the chopped garlic,  the chopped ginger, pepper and salt.

7. Add the fresh parsley and the curcuma about 10 minutes before finishing the stock.

8. Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.


US health watchdog cracks down on antibacterial soaps


Keep it simple, why use antibacterial soaps  instead of regular soaps. I never liked using them. I don’t have that great feeling of cleanness when using that stuff.

BBC News – US health watchdog cracks down on antibacterial soaps.


Another dessert gluten-free and dairy-free! The only thing is you cannot prepare it in sabayon453advance. You’ll have to eat it right after you’ve made it. But believe me, it is worth it…

I like to set all the ingredients on the kitchen table, so that after the main course, it won’t take too long to do it.

 Ingredients (serves two)

  • 4 eggs
  • 70 grammes of sugar
  • 3 tablespoons of Cointreau (or another alcohol made with orange)
  • One orange.


Peel the orange and cut it into little pieces and place them in four little bowls.

Separate the egg yolk from the white and put the yolks into a large bowl. This recipe won’t need the white of the eggs and you can save them for another one.

Add the sugar to the bowl and blend gently. Add two tablespoons of water.

Now, put some water in a pot. It is not necessary to fill the pot. Heat it until the water boils. Put the bowl on the pot. Mix the contents with a hand mixer until it becomes white, then add the Cointreau.

You can serve the preparation in little bowls with pieces of orange.

Enjoy & let me know what you think!

Turnip, Leek and Potato Soup

It is that time of year again. We had a great family xmas diner and now we feel a little dizzy and even guilty. Guilty to have taken too many times of that wonderful stuffed turkey. Now, it is that time of year to prepare ourselves to New Year Eve. What’s better than a fresh home made soup loaded with fresh vegetables to do so?

Ingredients (serves 8 bowls)

1 medium size onion, chopped

2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped

Salt to taste

2 garlic cloves, minced

2 pounds turnips, peeled and diced

1 large russet potato (about 3/4 pound), peeled and diced

2 quarts water,

A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley

Freshly ground pepper to taste

Chopped fresh tarragon and/or chives for garnish


1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water , salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.

2. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

Enjoy and let me know what you think!

Craving for wheat

food-cravingMy first two months without wheat were quite difficult. I experienced huge cravings for a piece of bread. I didn’t realize I was so dependent on this kind of food. I must have experienced what smokers or users must experience when they stop using.

But as I said in my previous post, the immediate feeling was so good that it motivated me to keep being a gluten free person. I lost, within three weeks, seven pounds even though I largely compensated wheat with sweet foods like chocolate and all kind of candies. Sweets helped me overcome cravings. After a couple of month the craving stopped and I reduced my consumption of sweets.

Now I feel great!