'Trés Green, Trés Clean, Trés Chic' Cookbook Review, Recipe +
Rebecca Leffler’s new plant-based, gluten-free cookbook, ‘Trés Green, Trés Clean, Trés Chic’ is full of French-inspired recipes full of flavor, color, and creativity- and today, we’re not only sharing a recipe from the book, but we’re giving away a copy to ONE lucky winner. Make sure to head all the way to the bottom of the post to enter!
When I first received the book I was instantly impressed with the bright, appealing colors and fresh ingredients in every recipe. Rebecca, a writer, journalist, and former French film critic now works in New York as a lifestyle + wellness consultant. She uses her experience in French living and eating to introduce clever, plant-based interpretations of classic dishes. Her recipes are all about being fresh, light, and healthy. You’ll find plenty of dishes you sort of recognize - White Asparagus Velouté, Beauty Bourguignon, Amaranth Caviar - and some you might not, like the Beet Ravioli with Faux-mage, or her Le “Chic” Cake. But they are ALL worth trying! Its fun to get a cookbook with dishes I would never think to explore myself, and Rebecca’s cookbook has given me a new appreciation for simple French cooking!
What I love most about her cookbook are the extras, like when she shares favorite yoga sequences, natural beauty treatments, and positive vibe playlists. Rebecca's belief that mind and are intertwined is one I definitely agree with, and I love her incorporation of whole body health into her book. Her recipes are simple enough for everyone to attempt but tasty and sophisticated enough that everyone’ll guess it must be from a fancy new French place down the block. We especially enjoyed making the Cauliflower Steak Frites and Tahini Hollandaise. So easy, so much flavor!
Today, we’re sharing Rebecca’s recipe for ‘Notella’ a raw, vegan spin on the classic hazelnut chocolate goodness. Here’s what she has to say about it:
Like any American child, I grew up on peanut butter and jelly and - quelle horreur - fluffernutter sandwiches, AKA peanut butter and marshmallow fluff between two pieces of (white! processed!) bread. In France, Nutella is the traditional 'kid' food. The real Nutella has added sugar, milk powder, and other emulsifiers, but who needs them? Chocolate and hazelnuts are a winning combination on their own, from both a nutritional and flavor perspective. Spread this creamy cacao on tartness, rice cakes, or crackers; use it as a dip for fruits like strawberries, bananas, or apples; add it to Pancrepes; or tap into your inner child and eat it out of the jar with a spoon while no one is looking!
1/2 cup (100 grams) hazelnut butter, homemade or store-bought (no sugar added)
2 tablespoons cacao powder
1/2 teaspoon vanilla powder or extract
1 teaspoon coconut sugar (optional)
Mix all ingredients in a bowl with a spoon until homogenous. Store in a closed glass jar for several days...or weeks, if you don't finish it before!
*Don't forget to scroll all the way to the bottom of the page to enter the giveaway!*
YOU MADE IT! Here is your chance to enter to WIN your very own copy of Trés Green, Trés Clean, Trés Chic’. Enter using the widget below, and we’ll announce a winner next week! Contest only open to residents of US + Canada. Sorry mates. Good luck!