Vanessa's Blog

Today is a very rainy day. Water is coming from everywhere. We just have the impression to live in a cloud.



It was the prefect day to make a delicious lunch. I have been in a detox for the past 10 days and have 30 more to go. In this detox, I just get one full solid meal a day made of clean food. Morning and evening meals are liquid.

But guess what we made today? I would love to call this as a mixed cultural creative cooking. In French you would say that it is a non sense or even more a neologism. On top of it, it had to be nourishing and delicious.


The kids participated. I made the sauce one day before and kept it in a or

ganic dark glass container from This beautiful organic glass highly pigmented kept if Fresh and even more helped the sauce to be perfectly balanced and delicious.


To make this I used:
Raw unhulled tahini
Some Dvash date nectar (my favorite and you just need a tiny tiny bit)
Raw Tahini Turmeric sauce

A lot of grinded Turmeric

You mix all the ingredients together and you are done. Easy, fresh, delicious, satisfying and nourishing.

Bon appetit to us!


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Vegan Homemade Apple pie

November 25th, 2016 by admin


Yesterday was Thanksgiving which means that there was a lot of cooking involved. Apparently each Thanksgiving meal reaches an average of 4500 calories. Well not me!

I started to think about a way to not use butter in a delicious crust. And this time I wanted 0 g of sugar as the apples and the bananas I added contained already enough fructose. There is an option left: Stevia leaf. I don’t talk about the already processed Stevia but the leaf itself reduced into a fine powder. The result was amazing. The funny thing is because of the cinnamon and vanilla beams there was no trace of aftertaste whatsoever. I made 3 pies.

Here is the recipe:

For the crust:
1 cup of tiger nut flour
2 cups of rice four
1/2 cup of psyllium husk
1/2 cup of coconut oil
2 teaspoons of cinnamon
1/2 teaspoons of vanilla beans
2 cups and a half of war water
1 tablespoon of Stevia leafs

For the Apple Sauce:
6 apples
2 teaspoons of cinnamon

For the bottom of the pie: 3 bananas

For the top of the pie:
10 apples cut into slices
1 tablespoon of pure maple syrup to help caramelize the apples

Vegan apple made with Stevia leaf

The first thing you need to do is cut your apples and add them into the oven at 350 degrees of an hour. During that time you can start preparing your crust and slice the apples fr the top of your pie.

For the crust, you will start to mix all the solid ingredients together then add the coconut oil and the warm water. Combine all the ingredients together until you get a beautiful dough. You can already put it at the bottom of the molds.

Then cut the bananas and add them directly on top of the crust.


Once the apples you had in the oven are cooked just add them into your blender. You can add your cinnamon. Cover the crust and the bananas.

Last is to add the apples sliced on top of the pie. If you want to help the “caramelisation” of your apples you may apply it with a brush.

Insert your pies into the oven and cook at 375 degrees for an hour and a half. It is a dream : contrast of textures, delicious taste, nourishing, satisfying and gourmet!!!!

I am grateful for you. Thank you for reading this blog!

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Today we had to make a brunch. The only issue is that we are off dairy, wheat or grains but quinoa and rice, corn, gluten, refined sugar or anything inflammatory.



I started to think about something I really like. French this time. Quiches. Some of you may be vegans, some of you paleo. here is a version for each one of you. I love spices and herbs. I think that they add so many flavors and they are so good for you. I add them in my crust, in my cream and in my veggies…! My favorite is turmeric. I actually add Turmeric in almost anything I cook. Another one I love is paprika.


For the crust:
1 cup of tiger nut flour and 1 cup of rice flour

  • ½ cup of olive oil
  • 1/2 cup of psyllium husk
  • 2 teaspoons of paprika
  • 2 teaspoons of  Turmeric
  • 2 teaspoons of cumin

Mix all the solid ingredients then add the oil and the water. Mix together until you get beautiful smooth dough. Add it at the bottom of your pie molds. I love to use glass mold then add some olive oil and a little of rice flour so it does not stick.


For the vegetables:

  • 1 cup of Broccolis
  • 1/3 cup of onions
  • 1/3 cup f sweet potatoes
  • Turmeric
  • 2 teaspoons ginger
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 2 table spoons of dried onions

Insert all the ingredients in the oven with a little bit of olive and let it cook for a little bit. Add the mix on top of the dough.


For the cream:

Paleo option:

  • 4 eggs
  • 2 teaspoons of paprika
  • 2 teaspoons of  Turmeric
  • 2 teaspoons of cumin
  • 1 cup of almond milk


Vegan option:

  • 2 cup of psyllium husk covered with hot water and mixed until it becomes a thick paste
  • 2 teaspoons of paprika
  • 2 teaspoons of  Turmeric
  • 2 teaspoons of cumin
  • 1 cup of almond milk


Add all the ingredients into a bowl and mix together.  Add on top of the veggies.


Serve when still warm. It is a wonder!

Bon appetite.


Heath benefits of:






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As you probably all know, I am against processed and junk food. I am in love with raw green and sprouted nourishing delicacies. I actually have been making everything from scratch transforming the “non healthy” versions of the traditional recipes I had the chance to be exposed to as a child, into cleaner delicious versions. It is all an inspiration of each instant. Coming from a pretty diverse background, I have been exposed to so many different culinary recipes from Paris, Tunis to Czernowitz, and way of cooking or processing the food. France with its unbelievable culinary backgrounds taught me the importance of the terroir, I mean the soil in which everything grows, how it influences the taste, the vitamin content and the textures each bite of your food will have.

There is only one thing I was not exposed to, was to actually grab the food from my farm to my plate. The same way I strated to make my own raw sprouted chocolate truffles when I was pregnant with my twins, the same way we changed the way we were eating. We decided to create a farm in which we would gather our food. We utilize an Israeli drop system to not over-use water and we do a jachère which is in France a rotation of the soil so that it can rest and regenerate its vitamins. We use no pesticides, GMO or harmful chemicals. The taste of those vegetables is just like no where to be found (OK maybe in the wonderful region of Provence in France…! )

The recipe of today is just that. I will show you what we picked and what is the final salad. The colors will stun you. This is what raw food is about pure, fresh, delicious nourishing colors, nutrition, taste, vitamins. Gastronomic and gourmet food are all about the freshness and the quality of the ingredients you are using.

For our salad we used:

Some watercress salad:




New Zealand Spinash:


Nasturtium salad:




Mint leaves




Thai Basil


Napa Cabbage


  1. Purslane


  1. Cherry tomatoes






Green onion:


To make our salad complete from a nutrition standpoint, we needed to add a source  of healthy protein, fiber and texture. We chose to use those amazing watermelon seeds from Go RAW and we added a few of their pumpkin and sunflower seeds. It is just amazing what it adds into your salad. Those seeds are already sprouted. I know about sprouted seeds as we do it for the seeds we use i our truffles and in our maple syrup slightly covered seeds. They are so delicious and satiating.


If we respect the rules that Nature imposes us on food such as sprouting your nuts and grains, respecting the soil you grow your food and take no shortcuts into your cooking processes (by choosing brands such as Go RAW or Hnina who do it for you), then you are a winner. Your body will be nourished, your food will taste delicious and you will be happy.


For further information about:

  1. Watercress salad:
  2. About GO RAW watermelon, pumpkin and sunflower seeds:
  3. Nasturtium salad:
  4. Sorrel:
  5. Mint Leaves:
  6. Purslane:
  7. Parsley:
  8. Purslane:

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We often think about juicing but very little time do we think about what happen to the pulp left. Well it matters. This is still a very good fiber nutrient dense food that is able to make us thrive. Why? It is not dead food. I met Kaitlin from the #pulppantry last week during a #Netiya event and discovered her amazing products. She makes those amazing crackers all from left from organic juiceries. And they taste so good!!!! She gave me some pure carrot pulp flour. It is actually one of the elements I used to make an amazing raw carrot cake.


And yes this cake is a birthday cake for my wonderful Alma. She is the reason why I can work. Without her, I don’t know how I would handle being a mom and an entrepreneur. It is a real dilemma to sustain a financial life when you are a mother. You can loose it super fast. This is one of the reasons I am so grateful for this wonderful woman who became part of our family.

Here is the recipe:
For the carrot cake:
2 cup of carrot flour or 4 shredded carrots
1/2 cup of sprouted dried walnuts
1/3 cup of flax meal and 1/3 cup of psyllium husk mixed together and covered with warm water
2 tablespoon of cinnamon
1 pinch of vanilla beans
1 cup of medjool dates
1/2 cup of coconut oil
1/4 of nut milk

For the Vanilla cream:
4 cups of soaked organic cashews
1/2 teaspoon of vanilla beans
1/3 cup of coconut oil
1/4 cup of coconut cream
1/2 cup of medjool dates

To make the cake you just mixed all the ingredients into the food processor and put inside your mold. leave it in the freezer while making the Vanilla cream.

Once the cream is done you just add the cream on top of the cake.

This is it. BTW because carrots are so sweet, well you don’t need to add much dates.

My cakes are always delicious, gourmet, nourishing.

Thank you again @pulppantry for this amazing idea and for what you do. This is just amazing!

Bon appetit!

P.S : Please forgive the English mistakes I am a French mother and entrepreneur.

For further information:

The pulp pantry:



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Raw chocolate beans brownie

Today I wanted to share a recipe that I have been making a few times to make sure that it is perfect. Finally I got to the results I was aiming for.

Inside raw brownie made with beans

This brownie is made without any flour and not from canned beans. I eat 0 processed food and the rule is the same for baking. It takes 5 minutes to make + the soaking time which is just letting nature do its job and cooking your beans. That’s it! Busy moms, you’ll love it:)

Raw chocolate bean brownie.

Those are the ingredients you will need:
1. 2 cup of dried beans soaked in filtered water (no fluoride or chlorine please!!!) overnight or during two days and cooked in filtered water for an hour.
2. 1/2 a cup of flax seeds flour egg and 1/3 of psyllium husk mixed together and soaked in warm water until you get the consistency of a white egg
3. Half a cup of raw chocolate or emulsifier and refined sugar free dark chocolate (I use our Hnina raw chocolate)
4. 1/2 cup of Medjool dates
5. 1/3 of cup of coconut cream (optional)
6. 1/3 of cup of coconut oil.
7. 1 cup of your favorite tea or nut milk
8. A pinch of Vanilla beans

Rose brownie made with Hnina raw chocolate and cooked beans. Not from a can!

You just need to cook in advance your beans and let them go to room temperature. Then preheat your oven at 350 degrees.
Add all the ingredients into the food processor until you reach the consistency of a beautiful harmonized cream. You may want to taste to see if the sweetness is at your desired level. If not, please feel free to add more dates until you are happy:)
Then place the ingredients in a mold or two depending the size of your mold. Let it cook for 45 minutes.

This Brownie is so moist, juicy, delicious and filling. Your kids won’t even know that they eat beans. By trying this kind of recipe, not only are you providing a delicious treat, you actually nourish your family.



Bonne degustation et bien a vous,


P.S Please forgive the English mistakes as I am a French entrepreneur and mom.

For further information about health benefits:


Psyllium husk:

Flax seed meal:


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Fiber rich divine healthy Latkes Vegan

October 21st, 2016 by admin




When I just have a few vegetables left in the fridge, I mixed them up together. That was the case yesterday evening. I just had 3 zucchinis, 2 sweet potatoes, one onion and 7 potatoes. I transformed them into vegan latkes. Latkes are usually deep friend and combine potatoes and onions. In this recipe, no need to use eggs and no need to deep fried.

FYI I just used instead some flax seeds and psyllium husk. The result was stunning. Crispy, delicious, super healthy.

For this recipes you will need:
1. A food processor and a baking sheet
2. All the veggies you have left in your fridge and a few potatoes
3. 1 cup of sprouted flax seeds and 3 tablespoon of psyllium husks
4. 1 onion
5. Salt and pepper
6. Grape seed or avocado oil


Preheat your oven at 350 degrees. Insert all the vegetable inside the food processor. Take the mixture out of the food processor and add the flax seeds and the psyllium husk. Mix with your hands for at least 3 minutes.

Add into a baking pan after adding the oil. Bake at the top of the oven 350 degrees for 20 minutes. Turn them over and let them 10 more minutes. It is done.

Bon appetit!

For further information:

Flax seeds:

Psyllium husks:


Sweet Potatoes:



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There is something that never goes out of your mind… The flavor of your childhood. We have an expression in French which evokes ” les Madeleines de Proust”. As you probably know already, my mom is from Tunisia. Being born in France, I was also exposed to the most amazing deserts.

Loaded with eggs, sugar, butter, cream…

I still want them but no sugar for me any more. I gave up eating it 5 years ago and never came back. What for???

So I attempted to recreate it with healthier organic ingredients. Did it work??? YES better than expected I would even say better than the Sabayon that I used to devour. This is the recipe :

  • 1 butter nut squash roasted
  • 1 cup of steamed broccoli
  • 1 cup of fresh spinach
  • Half a cup of raw coconut cream
  • Half a cup of Tahini from unhulled sesame seeds (Sprouted is best)
  • 1/3 cup of sprouted dehydrated raw pistachios (optional)
  • 1/3 cup of organic extra virgin coconut oil
  • 1 tablespoon of orange blossom flower
  • 3 medjool dates

You will need to insert all the ingredients but the pistachios into the blender. Once done insert into your mold and leave into the freezer for 4 hours. You can also insert it into small cups rather than using a big mold. Add the pistachios inside.

You can decorate your Sabayon the way you wish.




Bonne degustation…!

Please see below for further information:

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Many people have been wondering how I could make fresh falafels from… scratch. Well, it took me some time to understand the Technics but I have been able to really make them each time healthier and more delicious.


The sprouted beans I use can be either chickpeas, peas and fava beans.
I also love to mix them. I would usually mix two of each at the same time. It adds a lot of texture to the mixture. each of the beans are soaked for minimum 48 hours until they start to sprout naturally. Your oven should be preheat at 400 degrees Fahrenheit.


The recipe is easy. You will need:
1. 3 cups of organic sprouted beans of your choice
2. 1 tea spoon of baking soda
3. 1 tea spoon of aluminium free baking powder
4. 1 bunch of organic Italian parsley
5. 1 bunch of organic cilantro
6. 2 too 3 table spoons of organic cumin powder
7. 2 table spoons of organic black cumin
8. 1 whole organic onions
9. 2 to 3 garlic cloves (I love garlic…!)



You just need to insert all the ingredients into the food processor and run it for a few minutes.


Then you add some beautiful raw extra virgin coconut oil (I love the brand San Pedros which comes in a glass jar and not in plastic and has a very subtle coconut taste) on a baking sheet. You make little or huge bowls and top with a little bit of olive oil on top.

You can insert them into the oven and let them cook for around 20 minutes, turn them over and leave them for 10 more minutes.

Enjoy. This is SO NOURISHING yet super healthy, easy to make and fast!!!

Bon appetit!

For further information:

10 Health Benefits of Peas

The healing power of cilantro

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Today I sprouted a mix of raw Flax seeds, raw sesame seeds, raw pumpkin seeds and raw sunflower seeds.
We have been working on a new product based on this mix which is also the mix we are using to make our raw chocolate sprouted seeds truffle.

Let me tell you that the amount of protein that you get it just amazing. I am not even talking about the nutrients, minerals, vitamins, enzymes and antioxidants they contain once they have been activated or sprouted if you prefer. It may not be a paleo friendly superfood but it is definitely vegan. I am not neither one nor the other but I just listen to how my body feels when I eat them. And it feels damn good. No bloating, unfriendly gas and my energy is over the roof.


My breakfast this morning was this superfood raw cracker with a beautiful homemade raw coconut butter and our soon to be raw chocolate sprouted spread which so divine yet so nourishing. In one tiny cracker, I had enough food to hold until 1.30 pm. Why would you tell me? Simply because it is loaded with so much protein, calcium, iron, high in energy, minerals (manganese, copper, phosphorus, potassium and zinc), omega-3, folic acid, niacin, B1, B6, B2 vitamins, lignans (fiber) which acts as antioxidant.


Each seeds is a superfoods treasure. Please let me guide you:
1. Sunflower seeds are rich in nearly 90% of vitamins group B, vitamin E, phytochemicals, protein, minerals (manganese, selenium), antioxidants and polyunsaturated fats help protect against free radicals.
For further information you can please visit this great page:
2. Sesame seeds: Sesame seeds are full of calcium and other key minerals such as magnesium, selenium. they contain vitamins B, A, D, E, K. Did you know that you can absorb the vitamin D much better is it is combine with vitamin K. This was the discovery of M. Weston Price at the beginning of the 20th century.
For further information you can please visit this wonderful website.



3. Flax seeds have been consumed for thousands of years. It is such a wonder super foods that I can understand why men chose to consume it at all times. It contains minerals, vitamins, lignans, fiber, protein and omegas.
You may want to check this website which explains in further details the health benefits of flax seeds.

Sprouted seeds

4. Pumpkin seeds are another alkaline forming super wholesome food. They contain manganese, phosphorus, magnesium, copper, iron and tons of protein.
They are really a healing food. Please see below for futher information about it:

Now if you soak or activate your seeds, all the nutrients they contain can be absorbed by your body. You can please refer to my blog to understand the mechanisms for sprouting.

What Makes Hnina Special: Part 2: The Importance of sprouting.



You can do cakes, crackers, truffles, burgers anything you can think about can be done. You just need to think about textures, nutrition, taste and freedom. So instead of focusing on protein powders and processed superfoods that have been pre-made for your convenience, why not focusing on wholesome organic functionnal superfood for your health. If Nature gave it to us, that means that we should appreciate it.



Bon appetit


P:S: Please forgive my English mistakes… I am a French working mom.

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