Blueberry and Cinnamon Smoothie


I haven't posted anything for a while. I've been quite busy with university and my last design project. Meanwhile, I wanted to start a youtube channel for the fun of making videos and also because I feel some subjects are more comprehensible through moving images, for example a recipe... 

So here is a simple and easy smoothie recipe I found in a magazine called Nourish. The magazine holds a variety of articles about food, well being, etc. It's worth checking if you stubble upon it! I was at my chalet and while skimming through it I found this recipe, wanted to try it out and thought it would be an easy subject to film. Hope you'll try it!

Rhubarb and Strawberry Compote


I don't usually spend much time in the kitchen. My mom is in there all the time! She's a cook and so we always have something delicious to eat. Despite the fact I don't cook much, I've learned a lot from watching her. When some occasions occur and I need to use a pan, well I pretty much have fun.

I've started to work on a community garden and some of the seeds have finally come out and produced a bunch of amazing fruits and veggies! I took a bit of rhubarb last week and decided to make a simple rhubarb and strawberry compote.

So here it is!


1 ½ cup of sugar (preferably cane sugar)
1 stick of vanilla bean or 2 teaspoon of vanilla extract
3 gelatine sheets
4 to 5 cups of strawberries
3 to 4 cups of chooped rhubarb

Cut the rhubarb in small pieces.

Take a pan and put in the strawberries and the pieces of rhubarb. Turn your stove on at medium heat.

Once the pieces start to produce juice and they are soft add in the sugar and the vanilla. Stir and continue cooking.

Before turning off the stove, put the gelatine sheets in a bowl with cold water. Once they are soft, squeeze the water out and put them in your compote. Let it cool down.

 Now you can insert it in cute jars and give it to friends and family.



Butternut Squash Soup


My mom could easily be labelled as the queen of soups. I mean, litteraly.
She started her own restaurant in Montreal 14 years ago, specialized in soups. So many many soups! Growing up in a kitchen meant being surrounded by a variety of spices, dishes and ways of cooking. It's probably why, now, I'm so fond of food and have a curiosity for what's out there; the food of other countries that I haven't tasted yet.

She published two books, participated in tv shows and just started a culinary blog ( I have to say I am really proud of what my mom has accomplished; she's a real role model! I asked her for this recipe which she cooked quite easily, as always. (It takes approximately 15 min. to make)

What you will need:

1 butternut squash cut in pieces
1 onion chopped
3 table sp. of olive oil
1/2 a leek chopped
1 stick of rosemary
1 L of either chicken broth, vegetable broth or water
1/2 of a pomegranate (the seeds)
Chopped chesnuts (can be bought already cooked in little plastic bags)

Chop the butternut squash, the onion and the leek. Take out the seeds of the pomegranate. Chop the chesnuts and reserve both to garnish at the end.

Put the olive oil, leek and onion and cook at medium/high.

Add in the butternut squash pieces and the rosemary.

When the color of the butternut squash becomes darker add the chicken broth or the water or the vegetable broth.

After 10 minutes of cooking put everything in a blender.

Garnish with pomegranate seeds, chopped chesnuts and a drop of olive oil.