Healthy Soda

Half a lemon juice + 1 liter of water = ça mousse (foam)

You can also add slices of fresh ginger roots and add them to this drink.  You can also make variations to this recipe: it works with oranges, strawberries, grapefruits or anything you like.

The Guardian – Grandma’s all-natural recipes: when life gives you lemons, preserve them:


Ginger and Lemon sparkling water.


You can also squeeze the juice of the half lemon directly into the glass of sparkling water.

Pour lire ceci en français, cliquez ici:

– Coffee Invitation:

My personal Henna recipe:

If your hair is tinted with chemicals, make a detox mask first.

1. Prepare the mixture without using metal utensils.

1 egg (nourishing the hair)

1 black beer (bringing volume)

60g of neutral henna (sheathing your hair ―do not use natural henna = lawsonia inermis which tints in red)

70g of walnut husks (for a chestnut complexion)

30g of rhapontic (= rhubarb root, for Venetian blond highlights)

40g of turmeric (colorizing white hair ―buy it as a pigment because turmeric food gives orange highlights)

25g of alma powder (dying the hair dark blonde/chestnut. It is said to prevent hair loss as it is rich in vitamin C)

1 tablespoon honey (lightening the hair)

1 big spoon of olive oil (revitalizing damaged hair)

1 big spoon lemon juice or 2 spoons of cider vinegar (helping pigmentation and containing a biodegradable anti-limescale agent.)

½ natural yoghurt (for a smooth mixture)

1 teaspoon of ginger (supposedly helping hair growth)

1 cup of nutmeg (said to be fostering circulation)

1 small hot infusionof chamomile (for blond highlights and also because the heat fixes the pigments) – Another option is to use black tea if you like a darker color.

10 drops essential oil of chamomile (for blond highlights)

2. The mixture must have the consistency of a cream. If it is too liquid, add clay (green, pink or white) or neutral henna. If it is too thick, add a hot infusion of chamomile or black tea.

3. Optional: Let rest at least 2 hours or the whole night.

4. Put on old clothes and gloves. Apply on each wick, emphasizing the roots. Removeit when it is on the forehead, the neck or the ears.

Perform the operation in the bath or shower and immediately rinse the tiles, shower curtain and room with water before the pigments tint what they touched (if necessary, use bleach or a detergent).

Put a net cap  and an old towel. Remove the mixture that touches the skin. At this point, my son asks me to take off my hat because he says: “Mom you are not beautiful”. This is the only time he says that which means I must really look like a monster!

5. Leave on the hair for 3 hours (if you have white hair, otherwise, you can leave it from 1 to 3 hours depending on how deep the color you want). Do not open the door to strangers for fear of frightening them!

6. Remove the bulk of the mixture in hot water and rub thoroughly with a neutral organic washing base and then apply a mixture of 1/3 cider vinegar (which fixes the dye) and 2/3 of water, all thickened with guar gum so that the mixture has the consistency of a conditioner (see “Healthy Hair” for the full recipe). Leave on, then rinse with cold water to close the hair scales. Perform the operation in the bath or shower, then rinse the tile, shower curtain and room thoroughly with water before the pigments tint what they touched. Immediately afterwards, wash clothing, net cap, towels and all that has been in contact with the henna.

Dry your hair with a hairdryer; and then in the open air. (An exception is made the day of the henna because heat fixes pigments but the rest of the time prefer drying your hair in the open air or in a bamboo fiber turban).

Wait 3 days to see the real result (before, the color is not final, do not panic!).

If your skin is colored on the forehead, on the nape or around the ears, rub with lemon juice.

7. If the color is not suitable after 3 days; commercial chemical shampoos and conditioners are effective enough to remove color. Repeat a henna a week later by correcting the recipe in the direction you want.

For blond: Add to neutral henna, curcuma, chamomile, rhapontic, cassia or turmeric.

For chestnut: Add to henna walnut husk and / or Alma powder.

For coppery red: Make a mixture consisting of half of neutral cassia and half of natural or neutral henna.

For red: Add to neutral or natural henna, madder, beet juice or peels. onions.

Ginger promotes hair growth.

Nutmeg promotes circulation.

Cinnamon intensifies red and has antibacterial properties.

Clove has antiseptic properties.

Neutral henna sheath without coloring.

Natural henna sheath and colour in red.

Lemon juice and / or cider vinegar are anti-scaling and lightening.

Turmeric and black tea gilds hair (especially white hair)

In prevention, henna repulses lice. If you want to reinforce this repellent action, you can add a few drops of lavender essential oils to the preparation above or add a few drops in your conditioner. Ditto for the essential oil of chamomile for blond highlights or black tea to darken slightly the white hair (visible effect after 3 weeks).

If your color suits you, I advise you to use simple and organic products, such as those that I recommend in “Healthy Hair” or your color may change significantly.

It’s up to you to adapt according to the nature of your hair and the hardness of your water.

Create your own recipes, express your talent.

Pour le masque détox, consultez:

Pour plus de conseils sur l’entretien:

Pour plus d’informations sur la coloration:

Sesame Street- I love my hair

Miss Terra cheers me up

Tira = terra = earth, soil -> Tiarra / Misu = sublime / minus  ->  Miss

“Tiramisù” comes from the Venetian tiramesù [tirameˈsu], meaning “pick me up”, “cheer me up” or “lift me up”

Miss Terra – Wikipedia:


1) Mix three egg yolks and 75g of sugar until the mixture whitens. Add 250g of mascarpone. Mix well. Add two teaspoons of orange blossom water. Add to the mixture three stiffly whipped egg whites.

2) Dip the lady fingers biscuits into strong coffee that has cooled down, but without having them “too wet”. Arrange them as you go in the bottom of a dish. Pour over half of the mascarpone mixture. Sprinkle with cocoa.

3) Repeat step 2.

4) Leave in the fridge for a few hours.

Bon appétit !

The higher the quality of the ingredients, the better the dish will be for your taste and health. So choose your products well; (from your personal garden or the market,  preferably organic).

Ton/Ta Jean/Jeans/Gin Tagine/Tajine??? What’s this language!

The better the quality of the products, the better the recipe to taste and for health. It is better to choose the right products: garden, A.M.A.P., market, craftsman, etc. preferably organic.

Choose ingredients that go together: read tagine recipes and follow your inspiration.

Cut the onions and fry them gently in olive oil in the electric tagine. Add Salt.

Brown the pieces of meat (or not if you make a vegetarian dish).

Add a little butter and the spices of your choice (ginger, garlic, saffron, parsley, coriander, etc.). Mix well.

Add the vegetables, with or without potatoes, cut into pieces and, possibly, dried fruits (grapes, almonds, prunes, apricots, etc.)

Pour  ½ glass of water approximately. Cover.

Cook for at least an hour and as long as possible over very low heat.

If you wish, add cpreserved lemons and olives for the last 15 minutes.


Denim – Wikipedia:

Tajine -Wikipedia:

How to make the perfect chicken tagine – Felicity Cloake – The Guardian:

Jamie’s Moroccan Beef Tagine:

Le mon coeur

It doesn’t taste at all like the curds in supermarkets.`

The higher the quality of the ingredients, the better the dish will be for your taste and health. You can replace the lemons or some of them by oranges. It is also super yummy.

You need for these two jars: 3 large juicy lemon, 200g sugar, 150g unsalted butter and 6 eggs.

1. Put the grated lemon rind with the sugar in a bowl. No need for grated fingers. 2. In another bowl, whisk the lemon juice together with the eggs.
3. Pour this mixture over the sugar/lemon rinds and add the butter cut into pieces. 4. Place the bowl over a pan of barely simmering water. 5. Stir regularly without burning yourself till thickened (about 20 minutes). 6. Cool the curd into jars, face down.

You can eat the curd on a slice of bread or on brioches or on muffins, etc. You can also use it as a filling for lemon tarts. I like it mixed with yogurt inside a crêpe.  I also use it as a topping for my cakes.


“Water is made to sail or wash …” says an old retired Breton sailor I know well.

In French, “le phare” is pronounced the same way as “le far”, thus the play on word of this picture. “Flotte” is also a play on words as it can mean “water” or “a float of boats”. Bretons went far because of their fishing traditions.

Le Four Light : “Le four” means “the oven” in French but here le phare du four is “Le Four Light”, a lighthouse.

“Van Diemen’s Land Steam Co. saved to Towers in the Storm: Le Four Light – Chenal du Four, France, Le Four Light (1874) is a round stone tower with lantern & gallery mounted on a square base, it is unpainted with a painted black lantern. The lighthouse marks the north entrance to the Chenal du Four.”

Classic meals from Brittaby: A Rich Tradition – Living Language:

“For dessert we’d have my mother’s far breton (…), which is a typical Breton snack. It’s like a large flan baked in a big earthenware dish, a mixture of custard and creme brulee. We make ours with prunes soaked overnight in rum.”

Sacred salted butter – Saveurs:

Marie of Brittany – Wikipedia:


You can add honey with or instead of ginger.

Evaluations of thyme extract effects in human normal bronchial and tracheal epithelial cell lines and in human lung cancer cell line –

– Efficacy and tolerability of a fluid extract combination of thyme herb and ivy leaves and matched placebo in adults suffering from acute bronchitis with productive cough. A prospective, double-blind, placebo-controlled clinical trial–

– Cough medicines are a waste of money admits NHS – Independent:

Les sirops contre la toux ne servent à rien – Nouvel Obs:


– Oh no! What a disaster! There is hot chocolate everywhere, even in the grooves of the dishwasher.

– It is necessary to clean immediately, otherwise the milk will rot.
With that, Bixente went to get the Spanish mop and sponges. Bachué went to the living-room to warn his friends. As she burst out laughing, she recounted how she had stirred too much chocolate and how the foam had risen and how the case had ended in a volcanic eruption on the washing machine. Oh yes! The kitchen was tiny and the top of the machine served as a worktop.

Chuckling with laughter, she added:

– We’ll have to leave you, because the longer we wait, the harder it will be to clean up.

– Chocolate is everywhere, everywhere! Bixente commented jovially. Explosion of hot chocolate! What a story!

The guests stayed in the living room because the kitchen was too small for them to be of any help. Bachué and Bixente sponged, sponged and mopped again, but it seemed that there was always one more place to discover and that it was necessary to clean up. It took a lot longer than they would have imagined.

– A Basque and a Colombian, unable to prepare chocolate … Traditions are getting lost it seems.

– No, it’s at least the hundredth time that we enjoy this recipe. Even the best cooks can be wrong at least once in a hundred.

– You call it wrong, it’s a real disaster! And what will our friends think?

– They’ll think we have a volcano in the kitchen! joked Bachué with a mischievous tone. They suspect that we would have preferred to drink our chocolate while chatting … Cleaning is still not a great hobby …

– For sure. But we should ask your grandmother how she prepares hers. I do not want to use that damn chocolate that your mother offered you!

– Okay, but she can still serve as a carafe of water. It is beautiful all the same, replied Bachué.

– OK. Water is easier to mop …

After a long time … scrubbing …

– Well now that they have been waiting for an eternity, they should still be served something, said Bachué.

– Not chocolate, I have an overdose. After an episode like this, you need at least one Irish coffee.

– But we’ve never done any!

– I do not care. I just asked them and they are very up to it. I want one and, with them, I’m looking for a recipe on the net. They seem to know how to do it, it looks simple, besides the whipped cream. Do not whip too hard … Otherwise, foam eruption …

– Ooh! You make me proposals, whispered Bachué in response to the joke.

– Prepare a coffee please my love while I inquire.

He returned two minutes later, I’m going to the Monoprix to take some whipped cream. It will avoid catastrophes. I will also take a little Whiskey because it must be heated with sugar. It’s just in case we have to do it several times.
Leopold, Noor and their son Fael came to put their head on the door:

– So, how are you doing?

Bixente pulled on his shoes and as he grabbed his coat, another explosion was heard.

– Ah! that’s it! Now I saw how a volcano works, Fael was super happy with this scientific experiment.

– Oh! My God!, marvelled Bixente.

– We will have to clean everything again, demonstrated Bachu. There is some all over the ceiling, the whole window and all the tiles! There are even some in the grooves of the dishwasher. It’s even worse than chocolate!

– Come on, come out of this kitchen, you’ve done enough cleaning for today. We are taking care of it. Keep an eye on Fael, will you? And then, it’s not as bad as it seems, Noor comforted her.

– It’s true, two explosions and zero wounded, it is rather a good record, ventured Leopold while holding back with laughter. After all this typical cuisine was quite untypical. Today it’s a great circus show, an acrobatic but an explosive one! But this is not an opera buffa; with all that, we have nothing in the belly.
Noor scowled at him.

– That’s why I propose to fetch fries with coke and beers, Belgian, of course.

– Very good idea, thanked Bixente, I’m coming with you. I already have my shoes and my coat.

Once the men left, Noor analysed the situation:

Fael was right. It was like a volcano. It’s not coffee but coffee powder that you have from floor to ceiling. And that’s good news because a sweep and the turn will be played.

– Magic magic! I love you. Thank you, Noor,!

– Be careful, I do not fly on brooms … I’m just a poor old maid with broken back by these long years of toil!

– You have well-chosen your profession.

– Witch?

– No, you know. Actress.

And while she was cleaning the Italian expresso machine, Bachué realized she had taken the top of one machine and the bottom of another one. No wonder the explosion!

Since then, the four friends remember this fancy snack regularly and always, always, laughing a lot ….

And Fael! Fascinated, like many children by volcanoes, he keeps asking his mother to agree to put a mentos in a bottle of Coke…

It’s funny this fascination for volcanoes. Despite the risk of injury, these two explosions have marked the minds of our five friends, positively. They remember it with great pleasure.

Volcanic explosions exert this same fascination on humans, despite the victims. These volcanoes represent a huge danger but let us not forget that they allow survival in many places, such as islands, because they fertilize the soil. This single image of the volcano represents a life drive and a death drive simultaneously.

When a human is about to crack nervously, we say that he is under pressure and we use the image of the volcano as a metaphor for this state. The pressure is cracking, it is the negative element but let us not forget that the fact of cracking makes one take matters in hand in order to no longer accept the unacceptable and to reorient his life towards a healthier situation.

Aurianne Or

Under Pressure – Queen


Empanada franco-gallega

I am French. I do not even have dual citizenship. And yet, the empanada gallega has a very special meaning for me. This is the dish of my childhood. The one my abuela always cooked for our arrival in Galicia. She cooked it a second time for pleasure and a third time for us to snack on the bus that would take us back to France. When she was young, she prepared it for my abuelo, who went at sea; fishing for cod.

There was an empanada cooking contest in the park close to her home; some fashioned them in the shape of a house or boat. A jury elected the best empanada then the public could taste the different bacalao empanadas, of course they were all made with cod. There were also traditional dance and music demonstrations, which I liked very much, but the rest of the family focused more on their stomachs.
Every year, we found that abuela’s was much better but she always refused to participate in the contest claiming that her oven was not big enough.

As soon as I was old enough to cook, I wanted to know how to cook the famous dish. I did not understand the mixture of Galician and Spanish my abuela used to babble, not knowing the difference between the two languages; and my Spanish was not good enough to understand the translation by my aunt who was issuing an incredible number of instructions at lightning speed. Whether my abuelita or aunty, they went too fast, without measuring anything, without weighing anything. Everything was done in the eye, and, what was most important, in very large quantities. They explained to me in the slightest details certain parts of the recipe and then told me to leave while the dough was resting and, when I came back, everything was ready to go to the oven.

Over the years, the traditional bacalao empanada has become a tuna empanada. Now that abuelo and abuela are no longer there, it is my aunt who cooks it, inevitably. But with tuna, she likes it best. She says the recipe is the same for tuna or cod.

I never really managed to do the same. But after all, that’s cooking and that’s also cultural exchange. I give you here the recipe that I came up with at the end of all these years. The expression home-made here takes all its meaning. This recipe is not authentic, but it’s mine and I always do it with great love, in French quantities and thinking of my Galician family. And my husband prefers mine; even when we go to Galicia.

After all, cooking is above all a great love story.


Franco, el gallego:
Franco the Galician:
Histoiry of Galicia: