As you notice, this recipe has 3 colours. Conclude that it’s healthy and tasty too.

You’ll need 2 eggs (organic is better)

Spinach leaves (farmer’s market maybe)

Fresh Red Beet

– Cut the red beet and peel (raper) in thin, thin little slices. The thinner, the crunchier! Mix Espelette chili (if you can find it) otherwise a little tabasco, with one tablespoon of white wine vinegar and 2 of nut oil. Let the thin pieces of beet rest in that mixture while you’re preparing the rest.

– Wash the Spinach, mix them with white wine vinegar and olive oil, add pepper and cooking salt

– Put water in pot, wait until almost boiling. Insert the eggs really softly (maybe use a big spoon) so they do not break. Wait 4 minutes, put them under cold water for a minute. Peal the shell gently …

– Take a nice plate, place a little mountain of spinach leaves on the bottom, decorate with the crunchy seasoned raw beet slices and the eggs on top (remember to always add salt and pepper)

Bon Appétit

The Yum Miam is the exciting category of my blog. The big dilemma is the following: Do we eat to live or live to eat?
I mean certainly eating is a need but what about the desire to eat something? The craving you need to fulfill in order to be satisfied (until another one comes along). French people are viewed as very refined eaters. Nevertheless, I had conversations with fine gastronome here. They were critiquing how French cuisine always uses cream in different dishes from meat, fish to deserts.

Truly, in LA, most of the people I’ve encountered are really healthy. It’s a way of life. They’d say “I’m getting healthy again” and so on. By healthy, they mean eating in a structured way. People eat but they think about what is going to end up in their system. I’m not saying this is bad or good, I really don’t have an opinion on this eating philosophy. For instance, they won’t mix dairy and vegetables or cheese and fruits. For me, a Parisian with Auvergne origins (center of France where the molded cheeses comes from) it doesn’t make sense. You eat, you mix, you digest and nothing will affect your system (except if you have health conditions of course)

The Yum Miam is dedicated to eating well (not healthy) but well. I agree sometimes I’d qualify it as healthy but I’m not counting the calories or the sugar quantity, just baking/cooking with my heart and soul. I’ll define well as eating good products, with taste and taking your time … In French culture, Eating is a such an important part of our lives and we focus on it. Not thinking about what we are eating and over analysing the food and ingredients in our plates, but sharing this moment with others, taking a breath between every bites, and taking notes maybe on how to cook or reinvent the recipe at home (revisité concept)

Always remember to ask a recipe for a dish you enjoyed (friend’s, Grandma’s …) and tips in restaurants it allows your cooking skills to get way better and inventive.

Bon Appétit

This is a one person meal (so multiply for the number of people)

In this plate there are 4 colours. It looks a bit like an artist’s palette. That’s what you always have to keep in mind.

My mother always told me that the more color you have in your plate, the healthier the meal.

Lentils (red or black): in a pot (1 cup lentils, 3 cups of water) on medium, stir and wait (add one tablespoon of saffron, two of cumin, shallots (really thin slices), salt and pepper.

cauliflower (in hot water with salt and cover) depending on how you want it (crunchy or not) check with fork, rinse it under cold water, and leave it in fridge so it gets cold. In a small bowl mix mustard (grain) one teaspoon, 2 tablespoon of nut oil, and one of white wine vinegar. Add parsley and mix with the cold cauliflower.

Tomatoes (juicy ones) thinly sliced, white vinegar, oil and shallots (very very thin) in a bowl. Cover the tomatoes with the mixture and leave for 10 minutes. Stir and add pepper and salt.

Presentation: you’re free, you are the artist here, the plate is your palette.

Advice: you will always enjoy food better if it looks good and colorful.

Bon Appétit