Watermelon tomato cold soup (vegan)

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    We've been facing a heat wave lately in Paris and other parts of France - from 25°c/80°f at night to close to 35°c/95°f during the day as felt temperatures. But it seems that it's been very hot too in North America. And I guess, a lot of you are like me, when it's hot like that, I'm not hungry, all I want to to eat fresh drinks, water, fruits or salads and I alternate with mixed salad - with quinoa, raw veggies and my favorite smoked tofu, almond sesame from Taifun and cold soups. I wanted to try watermelon in a salad or cold soup for a long time because I like to use as fruit in savory dishes as veggies in desserts. 

{ Cocktail } Mango mojito

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    Until recently, I only wanted to have soups, comfort dishes or warm cups of tea as the Spring seemed to not really want to settle over France for the past weeks. After all, this cocktail is just perfect now that Spring seems ready to settle for good. 

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.