Cream of broccoli soup

Cream of broccoli soup

by | Jan 16, 2026 | Recipes

Cream of broccoli soup

Here is a recipe for broccoli soup with coconut milk. 🥦

To make the soup creamy, we recommend blending it well!

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40 min

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Recipe for 4 people

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Entrée

🥦 Ingredients:

✔️ 2 onions

✔️ 2 cloves of garlic

✔️ 700 g broccoli

✔️ 500 ml vegetable stock

✔️ 500 ml coconut milk

✔️ Olive oil

✔️ Salt

✔️ Pepper

👨‍🍳 Preparation:

  1. Wash and cut the broccoli into florets. Chop the garlic and onions.
  2. In a saucepan, sauté the garlic, onion, and broccoli florets in a drizzle of olive oil over medium heat.
  3. Add the vegetable stock and coconut milk. Cover and cook for about ten minutes.
  4. Season and blend to achieve your desired texture.
  5. Add toasted bread croutons on top to garnish!

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Partnership between Bio-Recherche and Nahibu

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Bio-Recherche Laboratories specialize in researching and marketing high-value-added dietary supplements whose effectiveness has been proven by clinical studies, most of which justify prescription by doctors.

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Almond bread

Almond bread

by | Jan 16, 2026 | Recipes

Almond bread

Chef Alexandra Beauvais shares her recipe for almond bread. 🍞

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2h10

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Recipe for 1 loaf

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Support

🍞 Ingredients:

✔️ 250 g potato starch (or cornstarch)

✔️ 225 g chickpea flour

✔️ 50 g ground almonds

✔️ 110 g whole almonds

✔️ 25 g psyllium powder

✔️ 8 g dry baker's yeast

✔️ 1 teaspoon sugar

✔️ 10 g baking soda

✔️ 6 g coarse gray salt

✔️ 45 cl lukewarm water

👨‍🍳 Preparation:

  1. In a ramekin, pour the dry yeast with a little warm water and sugar, mix and leave to rise for 10 minutes.
  2. In a food processor, mix all the dry ingredients (you can lightly crush the almonds), the diluted yeast, and a little water at 38°C. Mix well and add the remaining water to obtain a smooth dough. Knead for 10 minutes.
  3. Pour into a lined bread pan or cake pan, cover with a clean cloth. Let rest for 1 hour in the oven at 35°C (th.1-2).
  4. Remove from the oven (be careful of drafts), preheat the oven to 210°C (gas mark 7).
  5. Place a ramekin of water in the oven and bake the bread for 50 minutes.
  6. Remove and leave to cool on a wire rack.

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Partnership between Bio-Recherche and Nahibu

Partnership between Bio-Recherche and Nahibu

Jan

Bio-Recherche Laboratories specialize in researching and marketing high-value-added dietary supplements whose effectiveness has been proven by clinical studies, most of which justify prescription by doctors.

Take control of your diet with Shido.

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A

Spring tartine

Spring tartine

by | Jan 16, 2026 | Recipes

Spring tartine

Chef Alexandra Beauvais shares her recipe for a springtime tartine. 🌸 Colorful and flavorful, it's a beautiful representation of spring!

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1 hour

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Recipe for 4 people

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Entry

🌸 Ingredients:

✔️ 1 buckwheat bread

✔️ 200 g fresh goat or sheep cheese

✔️ 300 g broad beans

✔️ 10 radishes

✔️ Mint leaves

✔️ Sprouts (radish or other)

✔️ Flowers (borage, daisies, etc.)

✔️ Olive oil

✔️ Coarse gray salt

✔️ Fleur de sel

✔️ Freshly ground pepper

👨‍🍳 Preparation:

  1. Cook the beans for 5 minutes in boiling water seasoned with coarse salt. Once cooked, plunge them into very cold water. Leave to cool completely.
  2. In a salad bowl, mix the cream cheese with the chopped white onion, a little olive oil, salt, and pepper.
  3. Wash the sprouts and mint. Chop the mint.
  4. On a plate, lightly crush the beans, drizzle with a little olive oil and add the mint before mixing.
  5. Cut slices of bread, spread with the cheese mixture, then top with the minted broad beans and finish with radishes, sprouts, and flowers.
  6. Season with salt and pepper if necessary.

Download the FREE seasonal fruit and vegetable calendar.

Discover more healthy and balanced recipes.

Partnership between Bio-Recherche and Nahibu

Partnership between Bio-Recherche and Nahibu

Jan

Bio-Recherche Laboratories specialize in researching and marketing high-value-added dietary supplements whose effectiveness has been proven by clinical studies, most of which justify prescription by doctors.

Take control of your diet with Shido.

Learn
A

Zucchini terrine with seaweed vinaigrette

Zucchini terrine with seaweed vinaigrette

by | Jan 16, 2026 | Recipes

Zucchini terrine with seaweed vinaigrette

Chef Alexandra Beauvais shares her recipe for zucchini terrine with seaweed sauce.

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1 hour

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Recipe for 4 people

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Entrée

🥒 Ingredients:

✔️ 800 g zucchini 

✔️ 1 onion 

✔️ A few sprigs of chives

✔️ 6 eggs

✔️ 200 g heavy cream (or plant-based substitute)

✔️ 1 heaped tablespoon potato starch 

✔️ 1 generous pinch of nutmeg

✔️ ½ tsp. spices (such as curry)

✔️ 1 level tablespoon of flaked seaweed

✔️ 5 tbsp olive oil

✔️ 2 tbsp cider vinegar

✔️ 1 tsp seaweed mustard

✔️ Fleur de sel

✔️ Freshly ground pepper

👨‍🍳 Preparation:

  1. Line the inside of a cake pan with parchment paper.
  2. Preheat the oven to 150°C (gas mark 5).
  3. Wash the zucchini thoroughly.
  4. Peel and finely chop the onion.
  5. Grate the zucchini.
  6. Chop the chives.
  7. Pour a drizzle of olive oil into a frying pan, add the zucchini, and cook over low heat for 2 minutes.
  8. Break the eggs into a bowl and beat them into an omelet.
  9. Mix the cornstarch with a little crème fraîche and a dash of water.  
  10. Pour over the eggs. Add the rest of the cream, chives, curry powder, nutmeg, and season with fleur de sel and pepper.
  11. Mix well and add the zucchini. Pour into the cake pan, spreading the zucchini evenly.
  12. Heat water for the bain-marie.
  13. Place the baking tray in the oven, place the terrine on top, then pour the hot water into the bottom of the baking tray. Bake for 40 to 45 minutes.
  14. Remove from the oven, leave to rest and chill.
  15. Serve with the seaweed vinaigrette.

Download the FREE seasonal fruit and vegetable calendar.

Discover more healthy and balanced recipes.

Partnership between Bio-Recherche and Nahibu

Partnership between Bio-Recherche and Nahibu

Jan

Bio-Recherche Laboratories specialize in researching and marketing high-value-added dietary supplements whose effectiveness has been proven by clinical studies, most of which justify prescription by doctors.

Take control of your diet with Shido.

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A

Almond panna cotta with kiwi coulis

Almond panna cotta with kiwi coulis

by | Jan 16, 2026 | Recipes

Almond panna cotta with kiwi coulis

Chef Alexandra Beauvais shares her recipe for almond panna cotta topped with kiwi coulis. 🥝

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1 hour 20 minutes

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Recipe for 4 to 6 people

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Dessert

🥝 Ingredients:

✔️ 15 g potato starch

✔️ 40 cl almond milk

✔️ 20 cl thick soy milk

✔️ 30 g agave syrup

✔️ 1/2 teaspoon agar-agar

✔️ 2 kiwis

✔️ 1 avocado

✔️ 5 cl water

👨‍🍳 Preparation:

Preparation of the dressing

  1. In a saucepan, combine the almond milk, cornstarch, agave syrup, and agar-agar. Heat while stirring for about 8 minutes over low heat. Remove from heat, add the plant-based cream, and mix well.
  2. Pour into small glasses and chill for 2 hours.
  3. Once the cream has set, prepare the coulis.
  4. Peel the kiwis and avocado.
  5. Pour everything into a blender and blend. If necessary, add a little water and agave syrup. Mix well.
  6. Pour the coulis over the set panna cottas and refrigerate until ready to serve.
  7. To serve: add kiwi slices or a few flowers to your panna cottas.

Download the FREE seasonal fruit and vegetable calendar.

Discover more healthy and balanced recipes.

Partnership between Bio-Recherche and Nahibu

Partnership between Bio-Recherche and Nahibu

Jan

Bio-Recherche Laboratories specialize in researching and marketing high-value-added dietary supplements whose effectiveness has been proven by clinical studies, most of which justify prescription by doctors.

Take control of your diet with Shido.

Learn
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