Lemon lavender olive oil shortbread cookies, lemon lavender icing

    Shortbread cookies are small yummy cookies but a little too rich in butter for me, this is why I rarely some. Last summer, I was in vacation at my mum's in Aveyron (in the South West of France) and I happened to try some lemon lavender shortbread cookies in bulk from an organic supermarket where I had bought other groceries and I found the association of flavors quite interesting.

  Since then, I was willing to try to find a recipe and so I took advantage of the blogger competition organized by l'Afidol (l'Association Française Interprofessionnelle De l'OLive) et les Huiles d'olives & Olives de France that is a French professional association of olive oils and olives to try a recipe of shortbread cookies but using olive oil, much healthier and savory, instead of butter, usual ingredient of this cookies. 

Black whole rice, red lentils, soft goat cheese, carrots, dried raisins and cranberries, tahini and olive oil seasoning

    Here is a yummy and comfy but healthy and complete dish thanks to the association of the rice and red lentils, rich in complex carbohydrates as well as proteins for the first one and fibers, minerals and iron for the legumes. The tahini (sesame cream) also brings calcium, magnesium and iron. 

  I chose to add soft goat cheese (that you can delete or replace for a vegan option) and mint to bring some freshness and raisins and dried cranberries to ad some sweetness to the dish but also because they offer other nutriments, antioxidants for the latter. Carrots bring a dose of vegetables but also some color and crunchy.