lili's rituals

A garden feeds more than the table, it feeds the soul This is my salad routine, and I (and the whole family) never get tired of eating it. Ingredients (washed, rinsed, peeled if not organic, minced/chopped/sliced) 3-4 handfuls of favourite greens or what I have in hand: batavia lettuce * , sucrine lettuce, spinach, oakleaf lettuce, rocket salad... 1 apple 1 garlic clove 1 piece of cucumber about 7 cm 1 tomato (peeled organic or not) 1 orange or mandarin 1/4 red onion and drizzle with: 5-7 tbsp organic grapeseed * * 1 tbsp Arome Seasoning 1 tbsp cider vinegar * * * According to my mood and the season: carrot, radish, beetroot, melon, watermelon, bell pepper, nuts, green olives * * * * , ... Method In a large bowl, put the ingredients in the order listed above; do not combine. *  Usually with batavia and/or sucrine, easy to find, use, wash, last longer, crunchy... * *  For salad, I use organic grapeseed or a 3-seeds oil (rapseed, sunflower, flax).  I'm going to stop using olive oil :

Natural bodies are divided into 3 kingdoms of nature: the mineral, vegetable, and animal kingdoms. Minerals grow, Plants grow and live, Animals grow, live, and have feeling - Carolus Linnaeus Stir fried vegetables for eating with rice noodles, my way This is the usual vegetables dish I make to eat with rice noodles. Usually, I make with one main vegetable like cabbage or broccoli, and combined with 1 or 2 vegetables like carrot, mushroom or tomato... and depending on what I have in hand... I use the same seasoning for most of my vegetables dishes. I don't like ginger in stir fry and don't like chilli heat either, so I leave them out. I can do without pepper in any recipes except for Cacio e Pepe recipe 😁 I try to avoid additives and preservatives as much as possible; there are already some in soy and Maggi sauce. So I don't use oyster sauce. I add hoisin sauce, sometimes, in noodle soups I won't use Balsamic vinegar anymore except those which don't contain sugar

Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head - Ambrose Bierce Another delicious stir-fried dish made with Chinese cabbage and bell pepper, my way.  I use the same seasoning for most of my vegetables dishes. I don't like ginger in stir fry and don't like chilli heat either, so I leave them out. Ingredients for 3-4 servings 1 tbsp grapeseed or rapseed oil * 1 garlic clove, minced 1 small shallot, minced 5-7 leaves of Chinese cabbage (napa cabbage), washed, white parts and leaves separated, cut into 5-7 cm 1 small red bell pepper, washed, peeled, cut into thin strips optional, garnish: herbs (chives, coriander...) Seasoning (for any stir fry vegetables) 1 pinch of salt 1 pinch cane sugar 1/2 tsp dark soy sauce 1 tbsp Maggi Seasoning 1 tbsp cider vinegar optional : vegan oyster sauce or hoisin sauce => I don't use oyster sauce and I add hoisin sauce, sometimes, in noodle soups.  Try to avoid additives and preservatives as much as

Change the world from your kitchen. Go vegan - Joaquin Pheonix Asian pomelo is one of my favourites fruits and only available in winter (November to February).  So I make the most of it by eating as many as possible: for breakfast, snack time, or dessert; and of course, in salad, one of my favourite dishes. One of the most simple and tasty dishes! Ingredients 1 Chinese pomelo 5 tbsp coconut flakes 4 garlic cloves, finely sliced lengthwise 4 shallots, finely sliced lengthwise 1 tbsp oil Seasoning 3 tbsp can sugar 2 tbsp Maggi liquid seasoning Method 1. Remove peel and white pith from pomelo.  Tear membrane off, break into tiny pieces by hand and transferring to a large bowl. 2. In the frying pan, add the oil over medium-high heat, the garlic and shallot, stir fry until golden, and set aside. 3. In the same pan, without adding grease, toast the coconut flakes until evenly golden, and set aside. 4. In the large bowl with pomelo, add tosted coconut, garlic & shallot, and mix well. 5.

with flat rice noodles Maybe broccoli doesn't like you either Another simple and delicious stir-fried vegetables, my way.  I use the same seasoning for most of my vegetables dishes. I don't like ginger in stir fry and don't like chilli heat either, so I leave them out. Ingredients for 3-4 servings 1 tbsp grapeseed or rapseed oil * 1 garlic clove, minced 1 small shallot, minced 1 small head of broccoli & stalk peeled, washed, blanched, cut into small florets, and stalk into thick slices 1 medium carrot, washed, peeled, blanched with broccoli, cut diagonally in 5 mm slices 2-3 button mushrooms, washed, peeled, cut into 5 mm slices optional, garnish: herbs (chives, coriander...) Seasoning (for any stir fry vegetables) 1 pinch of salt 1 pinch cane sugar 1/2 tsp dark soy sauce 1 tbsp Maggi Seasoning 1 tbsp balsamic or cider vinegar optional : vegan oyster sauce or hoisin sauce => I don't use oyster sauce and I add hoisin sauce, sometimes, in noodle soups.  Try to avoi

Stay cool as a cucumber, even in the toughest of situations - Aakanksha (PARI) Patil This is a simple and delicious stir-fried cucumber  and  tomato dish, my way.  I use the same seasoning for most of my vegetables dishes. I don't like ginger in stir fry and don't like chilli heat either, so I leave them out. Ingredients for 3-4 servings 1 tbsp grapeseed or rapseed oil * 1 garlic clove, minced 1 small shallot, minced 2 medium cucumbers * * , cut lengthwise, then sliced at angle 2 tomatoes, cut into large chunks Garnish 1 tsp chives * * , chopped about 1 cm Seasoning (for any stir fry vegetables) 1 pinch of salt 1 pinch cane sugar 1/2 tsp dark soy sauce 1 tbsp Maggi Seasoning 1 tbsp balsamic or cider vinegar *  I'm going to stop using olive oil : first, it is more and more expensive and above all,  olive oil scams  are proliferating if it is not scammed, the study found traces of mineral oil-saturated hydrocarbons and mineral oil aromatic hydrocarbons which can migrate into