Avocado toast

Don’t be frightened by the fat content in avocados! They are not bad for you: quite the contrary! The fat contained in avocados is considered healthy fat, helping to reduce triglycerides and increase good cholesterol.

Avocados are also often considered a superfood because they are a great source of nutrients, including vitamin K, folate, vitamin B5, vitamin B6 and vitamin C. It also contains twice as much potassium as a banana, vitamin, niacin and riboflavin.

Read more: http://www.care2.com/greenliving/10-health-benefits-of-this-incredible-superfruit.html#ixzz3T3lFD9uW

Another perk of having avocado for breakfast: it is very filling. It’ll definitely keep you going well until lunch!

Personally, I love eating avocados, whether it’s for breakfast, lunch, dinner or just as a snack! It’s probably a family thing: homemade avocado dip is a family meal staple! My four sisters would probably confirm this fact, I think we’re all pretty obsessed with how yummy avocados are. I’m fairly sure my 12 year old sister Mathilde could LIVE on them! But that’s another story.

Here’s the recipe, enjoy!

Serves 1


1 small, ripe avocado

1 lemon wedge



1 egg

Cayenne pepper

1 small radish, cut into thin slices

Two slices of toast (your bread of choice – personally, I use homemade seeded bread)

image11. Cut avocado in half and pit. Mix avocado flesh with the juice from a large lemon wedge, salt and pepper and mash.

2. Meanwhile, heat some coconut oil in a pan, and when hot, fry egg. Salt and pepper to taste, and add cayenne pepper if you feel like a spicy kick.

3. Spread avocado mash on two slices of bread.

4. Place radish slices on on piece of toast, fried egg on the other.

5. Enjoy!

The best ever green tea

I am a tea addict. I don’t drink coffee, I don’t really drink that much alcohol, but tea? I could drink it all day, every day. Black tea, green tea, white tea, herbal, you name it, I’ll drink it!

Living in England is definitely great, tea-wise – I’ll admit, they have the best classics: English Breakfast tea, Ear Grey, Darjeeling, Assam, good old Builder’s tea.. But the French, I have to say, make the best loose leaf tea blends I’ve ever tasted.

A number of tea houses come to mind – Hédiard, Fauchon, Kusmi Tea, or Dammann Frères, for example – but the best I’ve ever had is Mariage Frères.


Founded in 1854 by the Mariage brothers, Henri and Edouard, it has gone from simply being a tea wholesale importer to a retail company: today, you can find Mariage Frères shops and tea houses all over Paris, and buy one of their signature blends, beautiful tea pots and cup sets or sit down for a cup in one of their lovely tea rooms.

Mariage Frères comptoir à thé at the Carrousel du Louvre

I have a few favorites from Mariage Frères – it would be impossible to choose just one. Depending on the time of year, my go-to tea changes: Esprit de Noël during the winter and Christmas time, Marco Polo in the spring, Pleine Lune, a black tea with almonds, in the summertime… They have a shop in Selfridges in London if you want to go look at – and smell – their selection for yourself.

My ultimate Mariage Frères recommendation is a green tea called De-Stress tea: its light floral notes and hints of camomille, lavender and orange blossom, to name a few, make it a very relaxing tea perfect for any moment – I usually have mine in the morning, when I wake up early and have some time to spare to wake up slowly and enjoy the peace and quiet.

Try it. You’ll thank me.

Oh, and if you’re wondering, I usually use my Monkey Tea infuser to infuse loose leaf teas. It’s very cute and whimsical, and brings out the child in me 😉 I’m thinking of getting a diver one next!

Anyway, here’s a link to it on Amazon if you’re interested!


Cacao nib and blueberry porridge

Porridge is the only other quick and easy breakfast meal which can actually keep me full until lunch. However, unless you use your imagination, it can get boring pretty quickly. If you step outside of the box, though, it can come in an infinite number of variations, starting with the milk you use. The taste will change completely if you use milk, almond milk, rice milk, hazelnut milk or oat milk for example (I am personally not a big fan of soy milk, so you won’t see much of it on my site).

Cooking with spices can also give a new lease of life to your same old, daily porridge: ever tried adding cinnamon or vanilla powder (my two favorites)? How about apple pie spice, pumpkin pie spice, chai spices, cacao powder, ginger or nutmeg? If you switch it up, you can come up with an infinite number of different porridge recipes!

And finally, there are about a billion toppings you can choose: any fresh fruit, dried fruit, cacao nibs and seeds will do. Bananas, apples and berries go particularly well with porridge, in my mind. It’s that simple to make an old dish new again: choose your milk, spice and topping, and you’re good to go! Here’s one of my current favorites:

Cacao nib and blueberry porridge

Serves 1


30g oats

225ml milk (oat, almond, dairy – my favorite is almond milk)

1/2 tsp cinnamon

A handful of blueberries

1/2 tbsp of cacao nibs

1. Heat oats, cinnamon and milk of your choice in a pot over medium heat for five minutes, stirring occasionally.

2. Take off the heat, pour in a bowl and add blueberries and cacao nibs.

3. Enjoy!

Bacon and egg “cupcakes”

I LOVE breakfast. I mean, seriously, I’m one of those people who goes to sleep earlier at night because I’m that excited for breakfast the next day. And as they say, it is the most important meal of the day.

Having a good, nourishing and healthy breakfast is paramount to having a good day, and for me, milk and cereal just doesn’t cut it. Only two meals will do it for me in the morning, and eggs and bacon is on top of the list.

Now, eggs and bacon is a classic, and it is absolutely my favorite thing in the world. NOTHING beats a fried egg sunny side up with two rashers of bacon and a slice of buttered homemade bread. Except maybe these: bacon and egg cupcakes. I discovered them about a year ago, in Sarah Wilson’s I Quit Sugar cookbook (a book which has changed my life), and they are delicious. Plus, it’s a nice way to spruce up an old, classic breakfast. Try them out, you absolutely will not regret it!

Bacon and Egg “cupcakes”

Serves 6

1.Preheat your oven to 200° celsius.

2. Line each cup in a muffin tray with bacon, break an egg in each and cook for about 10-15 minutes.

3. Sprinkle them with cheese or herbs a few minutes before taking them out to add a nice finishing touch.

4. Enjoy!

Super soup

There isn’t anything that makes me quite as happy on a cold winter’s evening than a warm bowl of vegetable soup with warm crusty bread and perhaps even a little bit of cheese 😉 It’s hot, it fills you up and you can literally feel the vitamin and mineral goodness as you eat it – especially if you add some superfoods into the mix.

I used to find the idea of making my own soup quite daunting – memories of my mother chopping up vegetables in the kitchen seemed to all meld into one, making the prospect of cooking soup seem like a very long and arduous affair. But as I found out when I got down to it, making soup doesn’t really take that much time.

I’ll admit, it takes a little while to cook – it wouldn’t do as one of Jamie Oliver’s 15-minute-meals. However, prep time does boil down to chopping a few veg and throwing them in a pot with some stock, which doesn’t take more than 10-15 minutes. After that, you let it cook for a little wile, until the vegetables are tender and easily pierced with a fork – about 15-20 minutes. Take a hand blender, blend for 5 minutes off the heat, and voilà! Not so quick but definitely easy soup.
I’ve gotten into the habit of throwing into my soups whichever green vegetables I have in the fridge that week without sticking to a recipe, and this seems to work wonders – I can make soup twice a week and still feel like I’m having variety. I usually stick to a few key ingredients, including onion, garlic, celery and broccoli, adding random ingredients in after, such as courgette, green beans, peas, carrots, parsnips, cauliflower, fennel, and leafy greens such as kale, cavolo nero or spinach.
Here’s my current favorite: Parsnip, Broccoli and Spinach soup. The parsnip gives it a lovely depth of flavour, while adding spinach five minutes before the end gives the soup both richness and a lovely deep green colour.

Parsnip, Broccoli and Spinach soup

Serves 4


1 onion, chopped

1 garlic clove, chopped

3 celery sticks, roughly peeled chopped into cubes

2 parsnips, peeled and chopped

Half a head of broccoli (florets and stem), chopped

Spinach, washed and roughly torn

1 litre of stock



Coconut oil, olive oil or butter

1. In a pot, melt a small spoonful of coconut oil, butter or some olive oil. Add chopped onion and garlic clove and cook for five minutes over medium heat, until translucent.

2. Add celery, parsnip and broccoli, and cook for a few more minutes, adding salt and pepper to taste, before adding the stock.

3. Simmer for a further 15 minutes, then mix in spinach.

4. When spinach is wilted and parsnips easily pierced with a fork, take off the heat. Blend with hand blender until smooth (takes a few minutes).

5. Sprinkle with some sunflower seeds or parmesan shavings, serve with hot, crusty bread, and enjoy!