★★★★★ 4.9/5 ( +550 verified reviews )

Made in France ⸱ Rated "Excellent" on Yuka app

Your cart 0

BIENVENUE15 to get 15% off your first order

-5% on your order for purchases over €50.

Free samples included with your order.

No more products available for purchase

Congratulations! Your order qualifies for free shipping Spend an extra 49€€ to get free shipping
KERATO-REDUCING TREATMENT

KERATO-REDUCING TREATMENT

100ml

HYDRA-REGENERATING CREAM

HYDRA-REGENERATING CREAM

50ml

METAMORPHOSIS BALM

METAMORPHOSIS BALM

125ml

SKIN RENEWAL SERUM

SKIN RENEWAL SERUM

30ml

Subtotal Free
Estimated delivery fee: Offerts
Estimated total: 0,00€
Estimated delivery date:
ORDER

Secure payment by credit card, PayPal, or Apple Pay.

Your Cart is Empty

A clean and delicious Christmas is possible!

Manger sain à noel - WE ARE CLEAN - CLEAN EATING

For some, Christmas and the end-of-year celebrations are synonymous with gargantuan meals, from which we emerge joyful but tired. For others, Christmas can be delicious, warm, happy and… healthy. Even light. If you are looking to fit into the 2nd category, here are some tips from epicurean naturopaths.

For a child, nothing is more anticipated than Christmas.

For adults, the magic is not always comparable, but there is the desire to come together to reconnect, to strengthen family ties around a menu like no other. The very essence of a successful holiday meal is the pleasure of tasting it. And that this pleasure is shared.

Three French chefs , Barbara Tron, Céline Vaquer and Angèle Ferreux-Maeght (with an exclusive menu for We Are Clean!) accompany us on the path tofair and healthy eating to concoct our Clean party menu, with joy rooted in the plate.

The authentic and light menu of Barbara Tron, naturopath

Every time she prepares a family meal, Barbara makes sure to please everyone and that no one feels heavy when leaving the table. Because there is a belief that is hard to die: leaving a festive table claiming to have eaten too much would be the guarantee of having eaten "well". Overeating is tiring, because an unbalanced meal is costly in terms of energy . Especially if its unusual quantity, associated with a wide variety of foods, is washed down with several alcohols. "My secret is above all to respect the principle of not combining too many foods: I avoid And , because these complicated mixtures are difficult to digest.

My winning combination: proteins (fish or meat) + vegetables only, green salad with fruits and nuts that go well together and are very easy to digest! Avoid combining meat or fish with pasta or rice, which consume too much energy for digestion,” Barbara reminds us. “And, since Christmas rhymes with toast and other festive spreads, but also with seafood, bread is often popular. So swap white bread for buckwheat bread or any other sourdough-fermented bread and when possible, use vegetables as a base: an endive leaf for example.” So, what does Barbara’s holiday menu look like?

A vitamin-packed aperitif

Above all, nothing floury like toast. When you mix flour, proteins and vegetables, it's hard to digest while proteins and vegetables or fruits and vegetables are digestible! On Barbara's menu: "Endive and salmon navettes, salmon tartare with avocado, salmon or trout eggs with a vegetable. Fish eggs are a superfood full of omega 3, we replace the blinis with homemade crackers made from flax seeds, almond flour and water. Flax seeds are sticky like eggs. We spread this dough on a baking sheet and bake this big cracker in the oven. Then, I prepare a homemade hummus, accompanied by raw vegetables like broccoli, cauliflower, carrot to dip in it. I add tomatoes and radishes with a squeeze of lemon and a pinch of salt. I present verrines with guacamole and shrimp, with as little cream as possible or else raw and of quality, more digestible”.

A balanced meal

It all starts with a remineralizing starter. Barbara does not escape the tradition of oysters, or other seafood because, for her, they are essential superfoods: magnesium, minerals as if we were drinking sea water (zinc, iodine, etc.). And, for the most gourmet, a gravlax salmon "for the quantity of omega 3" she specifies.

Then, still tradition: a turkey stuffed with fruit, stuffing, accompanied by a salad, without rice or potatoes, but with a sweet potato puree and some Brussels sprouts that she caramelizes with a little honey. "Sweet potatoes have a low glycemic index, they contain less starch than potatoes. And the starch turns into sugar! Always choose organic sweet potatoes. Those that are not can be very contaminated, if the soil where they were grown is of poor quality."

Then serve a fresh goat's cheese, very digestible, especially if it is accompanied by a green salad with pomegranate, walnuts and diced avocado.

Dessert should be festive but light. “I make a chocolate moelleux because everyone loves it, but I offer a variation with almond powder instead of flour. It’s delicious and much lighter. I replace the milk with almond milk and a little butter. I always offer a second dessert, so that there is a choice or so that the most greedy can enjoy themselves! This year, it will be a mirabelle plum tart. Finally, with the coffee, I have date and chocolate bars.”

Barbara's recipe book

Gravelax salmon

Salmon - CLEAN EATING - WE ARE CLEAN

Ingredients :

  • 1 whole salmon of 1 kg
  • 50 g of coarse salt
  • 50 g caster sugar
  • Chopped dill
  • Crushed peppercorns
  • Crushed coriander seeds
  1. Remove the salmon fillets without the skin.
  2. Carefully remove all small bones and dry without washing.
  3. In a flat but sufficiently large container, place the first fillet.
  4. Sprinkle generously with the mixture of salt, sugar, dill, pepper and coriander.
  5. Place the second fillet on top.
  6. Place a plate and some fairly heavy weights on top.
  7. Leave to marinate in a cool place for at least 24 hours.
  8. To serve, cut thin slices on the bias.

Gluten free crackers

Gluten-free crackers - CLEAN EATING - WE ARE CLEAN

Perfect as an aperitif to dip in guacamole and hummus or to accompany your meals. Here is the basic recipe, you can add spices or dried fruits.

  • 150 g of flax seeds
  • 150 g of almond powder or pecan nuts or sunflower seeds or pumpkin seeds

For example: 100g of almond powder + 20g of pumpkin seeds + 30g of pecan nuts

  • 2 tbsp olive oil
  • Salt
  1. Soak the flax seeds in cold water for 2 hours.
  2. Preheat the oven to 180 C.
  3. Grind the 150g of seeds you have chosen into powder.
  4. Mix the flax seeds with the powdered seeds, olive oil and salt.
  5. Roll out the dough into a thin layer between two sheets of baking paper using a rolling pin.
  6. Carefully remove the top sheet of paper. Bake the thinly rolled out dough for 10 minutes.
  7. Remove the baking sheet, turn the cracker over and bake for another 5 minutes.
  8. Remove the tray from the oven and let cool.
  9. Break into pieces with your hands.
  10. Store in an airtight container for 1 week

Gluten-free chocolate fondant

Chocolate cake - CLEAN EATING - WE ARE CLEAN

Ingredients :

  • 100 g buckwheat flour
  • 100 g of almond powder
  • 150 g of chocolate chunks or chips
  • 180 g gluten-free oat flakes
  • 100 g of brown cane sugar
  • 120 g butter
  • 2 large eggs
  • 1 teaspoon of baking soda
  • 1 teaspoon of bitter cocoa
  • 100 g of hazelnuts
  • Salt
  1. Heat the oven to 180 C.
  2. Soak the oats for 10 minutes with 45cl of water.
  3. Mix all ingredients together.
  4. Bake for 45 minutes.
  5. Let cool and enjoy.

Small squares of granola, dates, tahini and chocolate

Granola - CLEAN EATING - WE ARE CLEAN

Ingredients :

  • 1 cup of dates
  • 1 cup granola
  • 1/2 cup pumpkin seeds
  • 2 tbsp tahini
  • 200 g dark chocolate
  1. Mix the dates with the granola (homemade, recipe from @jolies_tripes), the pumpkin seeds and the tahini
  2. Mix everything in the food processor
  3. Spread the mixture in a square or rectangular mold
  4. Melt 200 g of dark chocolate and pour it into the mold
  5. Put the mold in the refrigerator for an hour
  6. Cut into small squares and enjoy!

The good, refined, precious and light holiday meal of Céline Vaquer, micronutritionist and naturopath

For Céline, who is also an iridologist, specializing in Functional Nutrition and Living Food ( ensemblepleinesante.com ), the holiday menu is steeped in tradition, light and gluten-free. With sweet potatoes, which are also very popular in her home!

An exotic entry

"As a starter, I suggest some sweet potato toast to prevent guests from stuffing themselves with bread and gluten and quickly not being hungry at all! Favor seasonal winter vegetables with another precious, very festive ingredient, such as a butternut squash velouté (prepared steamed) with a scallop carpaccio, with a refined seasoning mixing coconut milk and lemongrass sticks which provide neither casein nor lactose. For those who like it, the essential seafood platter is always a success. They are full of trace elements , we enjoy them with a homemade mayonnaise, made with camelina, poppy, flax or rapeseed oils."

A damn stuffed dish

"I prefer fish (rich in omega 3) or white meat (like capon) to red meat, which is too fatty and too heavy to digest for a dinner. To make it festive and original, I plan to stuff my meat or fish. But always with lightness in mind! For the stuffing, it's very simple: polenta with chopped sage and sheep's milk yogurt, salt and pepper. Remember to season well to advantageously replace the classic sausage stuffing. As for cooking, I prefer gentle steaming to avoid sautéing vegetables in oil and preserve the good fatty acids."

Cheese AND dessert

Because she finds it essential but wants it to be digestible, Céline offers a platter of goat and sheep cheese. "Fresh cheeses preferably, because the fresher they are, the richer the cheeses will be in water, and therefore less caloric. And for the sweet touch (if you don't want to eat dessert), we serve them with dried fruits. For the precious touch, we place a small vial of truffle oil next to the cheeses. For dessert, opt for individual portions to prevent everyone from helping themselves to too much. For example: a coconut panna cotta, with lemon balm. So, there is no milk, casein or lactose, no egg, the sugar will be replaced by deliciously tasty coconut sugar. There is also an iced cocoa cake, where the flour is replaced by a gluten-free flour mix. For example, for 150 g of wheat flour, we put 70 g of coconut flour + 80 g of rice flour. Among the spices, cinnamon, saffron, cumin, cardamom. As for vegetables, truffle oil and fresh mushrooms will enhance all the preparations. Another tip: replace the chocolate truffles with special Christmas energy balls.

It's all in the details!

"To accompany this meal, choose a good quality wine, organic, without sulfites, from environmentally friendly vineyards. Serve still water, with low mineral content, to avoid having too much mineral load to filter which tires the kidneys and the body. Obviously, drink at room temperature and not cold water which slows down digestion, which is why we also avoid ice at the end of the meal which blocks digestion, by suddenly cooling the stomach. For those who love bread, I choose rye bread (excellent for feeding the microbiota), wholemeal (for vitamin B), very lightly toasted, just dried to digest it even better. And if you want to give an even more "traditional" touch, invite chestnuts to the table, as well as dried fruits, in both sweet and savory dishes, for their sweet holiday flavor, without added sugar."

Céline's recipe book

Sweet potato toast recipe:

Sweet potato toasts - CLEAN EATING - WE ARE CLEAN
  1. Brush and peel the sweet potatoes
  2. Cut them into 1 cm slices.
  3. Steam them for about 10 minutes, they should remain firm.

Variation: with raw black radish or kohlrabi toasts.

To be garnished with fresh goat cheese and honey.

Energy balls

  • A handful of cashew nuts (steamed for 3 minutes to soften them as they “replace” the crème fraîche).
  • A handful of dates
  • A pinch of cinnamon
  • A zest of orange
  • A pinch of salt
  • Two tablespoons of cocoa
  • Mix all the ingredients (except the cocoa)
  • Mix them

Form balls and roll them in raw cacao powder (so tasty and so much easier to digest!)

The Christmas meal of Angèle Ferreux-Maeght, naturopath, creator and chef of La Guinguette d'Angèle

  • A chic and playful starter. “As a starter, I love offering plant-based caviar, made from chia seeds and charcoal. I serve it with small buckwheat pancakes. To prepare them, you can use a glass to cut small circles out of a large buckwheat pancake and fry them in a pan with a knob of butter or oil. It’s a very festive and light starter! Then, you can warm up with a chestnut and miso velouté. Chestnuts: a great classic revisited with a little exotic touch.”
  • A dish with Christmas flavors, from here or elsewhere. “Two possibilities: either I prepare a roasted squash stuffed with pine flavors and accompanied by a Jerusalem artichoke cream with cardamom. Or I prepare my chicken lacquered with spices. We then find poultry but with sweet flavors evocative of travel. I accompany it all with a kombucha, served in beautiful glasses.”
  • Dessert? A cloud! "To finish this meal lightly and with refinement, I like to serve a floating island. You can prepare this dairy dessert with the vegetable milk of your choice (almond, hazelnut, soy).

Angela's recipes

Creamy chestnut soup with miso

For 4 PERS. / Preparation: 10 minutes / Cooking: 20 minutes

Ingredients :

  • 500 g cooked chestnuts
  • 4 shallots
  • 3 cloves of garlic (or 1 leek)
  • 2 tablespoons miso paste
  • 25 cl of almond cream (or thick cream)
  • 2 good drizzles of olive oil
  • 50 cl of broth made with the peelings of the week to stock up on good minerals (optional)
  • 1 bouquet garni (optional)
  • salt, pepper
  1. Peel and roughly chop the shallots and garlic cloves.

Brown them for 5 minutes in a very hot pan with olive oil.

  • Then add the cooked chestnuts. When they are golden, keep a few for serving. Cover with water or stock. Add the bouquet garni if ​​necessary. Cook for 15 minutes.
  • Mix everything in a food processor, adding the almond cream and miso and removing the bouquet garni. Adjust the consistency to your liking by adding water if necessary, season to taste.
  • Arrange nicely in bowls, sprinkle with crumbled chestnuts with a drizzle of olive oil and some fresh herbs if you have some on hand!

Chicken glazed with spices

For 4 PEOPLE / Preparation: 20 minutes / Cooking: 1 hour

Chicken lacquered with spices - CLEAN EATING - WE ARE CLEAN

Ingredients :

  • 1 free-range chicken of 1 kg
  • 3 cloves of garlic
  • 1 red onion
  • 30 cl of tamari (or soy sauce)
  • 30 cl of maple syrup
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 organic orange (juice and zest)
  • 1 teaspoon of mixed four-spice or chai blend
  1. Preheat the oven to 200°C.
  2. Peel and slice the red onion, crush the garlic cloves. Mix the orange juice, zest, tamari, maple syrup, balsamic vinegar, olive oil and spice mix in a bowl. If you have time, reduce the mixture over medium heat to obtain an even more caramelized chicken.
  3. Place the chicken in a baking dish.
  4. Sprinkle the top of the chicken with minced garlic and onion.
  5. Cover the chicken with all of the sauce using a brush or a tablespoon.
  6. Bake for a good hour (adjust according to the power of your oven), remember to turn the chicken regularly and baste it with the sauce which will gradually reduce.
  7. Remove from the oven and keep the sauce.
  8. Carve the chicken and drizzle with the sauce, keeping a small bowl for serving.
  9. Serve with a fresh salad, mash or roasted vegetables.

Lactose-free floating islands

For 4 PEOPLE / Preparation: 15 minutes / Cooking: 15 minutes

Lactose-free floating islands - CLEAN EATING - WE ARE CLEAN

Ingredients :

  • 4 eggs
  • 12 g vanilla sugar (or 1 vanilla pod)
  • 80 cl of vegetable drink of your choice (almond, soy, hazelnut, etc.)
  • 50 g maple syrup
  • 1 pinch of fleur de sel
  1. Separate the whites from the yolks, beat the whites until stiff with a pinch of fleur de sel.
  2. Then beat the drink with the egg yolks and vanilla sugar vigorously in a saucepan over low heat for about 15 minutes, whisking constantly. The drink should thicken slightly, then set aside.
  3. Pour the "custard" into a large salad bowl or into deep plates. Then, using two tablespoons, delicately place egg white quenelles on top and pour the maple syrup.
  4. Enjoy warm or cold.

Whether you are more tempted by Barbara's, Céline's or Angèle's menu, keep the pleasure objective in mind. You are also free to draw from the different proposals of these virtuosos of the kitchen, all three trained in naturopathy, to create your own holiday menu.

Everything will be good and Clean Eating .

Happy holidays to all, in hearts and on plates!

WANT TO READ MORE?

Subscribe to the newsletter to make sure you don't miss any articles.

Collaboratrice