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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    BEHIND THE SCENES AT I FEEL BIO

    March 18, 2015

    |

    GENEVIEVE ARGI

    I spent the morning in the kitchen of I Feel Bio in Geneva learning how to make their delicious veggie burger with the chef himself. 

     

    Ingredients for the bread:

    300g rice flour

    300g buckwheat flour

    150g cornstarch

    20g sugar

    15g sea salt

    18g guar gum

    15g vegetarian margarine, softened

     5 eggs

    100g almond milk, unsweetened

    100g water

    2 tbsp sesame seeds

    1 egg for egg wash

     

    Directions:

    In a large bowl, mix rice flour, buckwheat flour, cornstarch, sea salt and guar gum. In a separate bowl, whisk eggs. Add eggs, almond milk, water and margarine to flour mixture. Mix well and split the dough in half. Let rest for 1 hour on a warm surface and when ready, cover in egg wash and bake at 180C (350F) for 25 minutes. Top with sesame seeds.  

     

    Ingredients for the burger:

    1 block organic tofu

    1 beet, peeled and grated

    3 tbsp sundried tomatoes

    1 cup cooked buckwheat

    1/2 stalk coriander, finely chopped

    Pinch salt

    Pinch pepper

    Pinch cayenne pepper

    Olive oil for frying

     

    Directions:

    Mix tofu and grated beet in a large mixing bowl. Place the buckwheat and sundried tomatoes in a blender and blender until a paste forms. Mix the paste in the beet mixture. Add the coriander, salt, pepper and cayenne; mix well. Heat a frying pan with olive oil and form the mixture into a burger shape. Fry for about 5 minutes on each side, or until golden brown. 

     

    Ingredients for sauce:

    2 tbsp sundried tomatoes

    3 large tomatoes

    3/4 cup cashews, soaked overnight

    1 garlic clove

     

    Directions:

    Blend are ingredients in a high speed blender and smear on bread. 

     

    Assemble burger and bon appetite! 

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