Parce que c’est de saison! The temperatures have dropped quite a bit here over the last few days. The last storm that went by (which only gave us a few raindrops) came from the North and brought some coldness to California. I’ve been waiting for some chill in the air, it finally feels like Fall here.

And what’s more soothing than a bowl of soup on a cool day? I recently bought some sunchokes (I love root vegetables) and thought they’d make a fine soup…Et j’avais raison. Simple, flavorful and comforting. Hope you’ll enjoy it as much as I did (I should have made more).

Ingredients (for 2 servings/pour 2 personnes):

  • 5-6 chubby & firm sunchoke roots5-6 topinambours fermes et de bonne taille
  • 1 shallot1 échalote
  • 1 zucchini1 courgette
  • 1 carrot (mine was purple) – 1 carotte (la mienne etait violette)
  • 2 cups of stock or water (I used homemade chicken bone broth) – 500 ml de bouillon ou d’eau de source (j’ai utilisé du bouillon d’os de poulet fait maison)
  • Salt & pepper to tastesel et poivre selon le goût
  • Optional: 1 dab of butter or a splash of raw creamoptionnel: une noisette de beurre ou un splash de crème liquide

Prep the vegetables by peeling the skins and cutting them in pieces. Heat up a saucepan with olive oil and saute the vegetables until they are slightly caramelized (from the natural sugars). Add the broth or water, adjust the heat and simmer the soup for approximately 20 minutes or until the sunchokes are fully cooked (poke them with a knife to check). Then blend the soup thoroughly. Season with salt and pepper to your liking. Add some butter or cream if you fancy some. The soup is now ready, enjoy!

Peler et couper les légumes en morceaux. Faire chauffer une casserole avec un peu d’huile d’olive, et faire revenir les légumes jusqu’à ce qu’ils soient légèrement caramelisés. Ajouter le bouillon ou l’eau, et laisser mijoter à feu doux pendant une vingtaine de minutes ou jusqu’à ce que les topinambours soient complètement cuits (vérifier à l’aide de la pointe d’un couteau). Mixer la soupe dans un blender. Ajouter sel et poivre selon vos préférences. Et un peu de beurre ou de crème si vous en avez envie. Le velouté est maintenant prêt, bon appétit!

Health Benefits of Sunchokes (also known as Jerusalem Artichokes): They contain “high levels of potassium and phosphorus. They are a significant source of iron, thiamine, and vitamin C and are high in dietary fiber…”

From “Roots – The Definitive Compendium with more than 225 Recipes” by Diane Morgan

I have memories of cold winter mornings when my dad, my sister & I would head to the neighborhood of Belleville in Paris, and meet up with my aunt in order to eat a droh – a sweet and spicy cream of sorghum, which is typically Tunisian. The greyish-muddy colors was a bit off-putting at first but the flavor was awesome and it was very filling too!

According to, droh is “traditionally eaten for breakfast, the equivalent of our porridge, it’s said to fill you full of energy to see you through the day. It’s a very common dish in Tunisia and throughout North Africa. Basically it’s sorghum flour cooked in water with powdered ginger and sugar.” You can find out more HERE (as well as the traditional recipe, which is gluten-free since it is made with sorghum)

I decided to make a paleo version of it (having struggled with blood sugar issues for a good part of my life, not to mention that grains make me hungry) which is equally tasty & comforting (not to mention that it only takes a few minutes for prepare)!

Ingredients (for 1 serving / pour 1 personne):

  • 1/2 cup of raw milk & 1/2 cup of spring water125 ml de lait cru et 125 ml d’eau minérale
  • A pinch of Himalayan sea saltUne pincée de sel d’Himalaya
  • 2 tbsp of plantain flour (I use Barry Farm‘s brand) – 2 càs de farine de banane plantain
  • Fresh or powdered gingerDu gingembre frais ou en poudre
  • Optional: cinnamon powder and/or vanilla extractOptionnel: de la cannelle et/ou de l’extrait de vanille
  • A little bit of raw honey as sweetenerUn peu de miel non pasteurisé comme sucrant

In a small saucepan pour the milk and the water, add the salt and whisk in the plantain flour until there are no lumps. Heat up on medium-low heat. Add the ginger and the optional ingredients. Keep whisking until the droh starts to thicken and get the consistancy of a cream. Then turn off the heat and add some honey. Enjoy!

Dans une petite casserole verser le lait et l’eau, ajouter le sel et la farine de banane plantain puis fouetter jusqu’à ce qu’il n’y ait plus de grumeaux. Chauffer à feu doux. Ajouter le gingembre et les ingrédients optionnels. Continuer de fouetter jusqu’à ce que le droh épaississe et qu’il ait la consistance d’une crème. Eteindre le feu et ajouter un peu de miel. C’est prêt, bon appétit!


  • You can use 1 cup of water and add a splash of raw cream towards the end of the cooking
  • You can certainly use a mild tasting non-dairy milk but I personally haven’t tried
  • How much ginger to use depends on your personal taste, I like my droh gingery and I prefer using fresh ginger (which tastes a bit citrusy) over dried ginger (which tastes more peppery)
  • I like buckwheat honey because it’s less sweet tasting than other honeys and rich in minerals
  • For a “gluten-free” version, sub the plantain flour with 3-4 tbsp of sorghum flour.
  1. Vous pouvez utiliser 250 ml d’eau de source et un petit splash de crème liquide vers la fin de la cuisson
  2. Vous pouvez certainement utiliser un lait végétal, je n’ai personnellement pas essayé
  3. La quantité de gingembre dépend de votre goût, j’aime mon droh bien épicé et je préfère utiliser du gingembre frais (au petit goût d’agrume) plutôt que du gingembre en poudre (un peu poivré selon moi)
  4. J’aime le miel de sarrasin parce qu’il est moins doux que d’autres miels et riche en minéraux
  5. Pour une version “sans gluten”, substituez la farine de banane plantain avec 3-4 càs de farine de sorgho.

This is one of my go-to breakfasts. No need to add any sweetener because it already contains ripe fruits. Of course all the ingredients are organic.

Ingredients (for 1 serving):

  • 1 ripe pear (Bosc or even better Bartlett)
  • 1/2 ripe banana (but not spotted)
  • About 3/4 cup of spring water
  • 2 tbsp of creamy tahini (I like Kevala)
  • A little splash of vanilla extract
  • 1 raw chicken or duck egg (from a trusted source)

For the egg-free option: Substitute the egg with 1 tbsp of gelatin powder (I use Great Lakes or Vital Proteins)

Peel & cut the fruits into pieces then place them inside a blender. Add the spring water, the vanilla and the tahini. Blend until smooth. Then add the raw egg or the gelatin and blend again for a few seconds until fully incorporated. Et voila! Enjoy ;).

En Français (pour 1 personne):

  • 1 poire mûre (Bosc ou encore mieux Bartlett ou Williams)
  • 1/2 banane mûre (mais pas mouchetée)
  • Environ 175ml d’eau de source
  • 2 càs de tahin crémeux
  • Un petit splash d’extrait de vanille
  • 1 oeuf de poule ou de canne (de bonne source)

Pour la version sans oeuf: Substituer l’oeuf par 1 càs de gelatine en poudre

Eplucher et couper les fruits en morceaux, les mettre dans un blender. Ajouter l’eau, la vanilla et le tahin. Mixer jusqu’à obtention d’un melange homogène. Ensuite ajouter l’oeuf ou la gelatine et mixer encore quelques secondes pour bien incorporer ce dernier ingrédient. Voilà, c’est prêt! Enjoy ;).

Why? Because it combines & blends the Paleo Diet with Ayurveda (which is usually based on vegetarianism).

“Drawing upon on his extensive training and clinical experience, Dr. Palanisamy skillfully separates fact from fiction, providing clarity on issues such as gluten sensitivity, misconceptions about carbs, meat-eating versus vegetarianism, good and bad fats, unknown superfoods (you’ll be surprised to see what’s included), nutritional supplements, and the critically important gut bacteria comprising your microbiome.

The Paleovedic Diet provides definitive, practical guidance on what to eat, how to move, how to sleep, how to manage stress, and even how to breathe…”

Not to mention the raving reviews both from the paleo and the medical communities:

” “The Paleovedic Diet represents the best of integrative medicine, combining ancient wisdom with modern science and functional medicine to create a definitive roadmap to health. In an engaging and easy to read style, Dr. Akil presents the most up-to-date, evidence-based health information available today. He sheds light on topics such as optimal nutrition, the 100 trillion bacteria that make up your microbiome, the best way to exercise, and powerful detox practices. He reveals the hidden healing powers of spices and shows you how to use Ayurveda to customize a diet that’s best for you. The Paleovedic Diet can help you lose weight, increase energy, and reverse disease.” —Mark Hyman, MD, eight-time #1 New York Times–bestselling author and functional medicine expert”

What else do you need? (more…)

Bonjour & Bienvenue!

I’m a French expat who’s been living in Southern California for the past 13 years (comme le temps passe!). I have a background in arts, fashion & textile design, and there’s nothing I love more than a good story (besides a good conversation maybe).

I’ve been gluten free for 10 years and grain free/paleo for 5 years. I am convinced that the body can heal itself for I have experienced it myself. I’ve always been interested in natural foods and alternative medicines. I’ve been cooking for 25 years as well as studying & using herbal medicine for almost as long. A lot of what I know is intuitive and self taught.

Thank you for stopping by and/or following this blog, I hope you’ll like it here ;).