New Vegetarian & Vegan Restaurant in Nice

In the port of Nice area, you can now find a new vegetarian and vegan restaurant serving natural and fresh foods, lovingly created by Sophie, a Swedish young lady who opened the restaurant in September, 2013.  There was no menu to order from, as the day’s items were all freshly made that morning.  Here’s what was served:

Apero:  apple, lemon, ginger & celery juice

Starter:  natural yogurt with organic granola, goji berries, raisins, & cardamon

Main: Quinoa cake with parmesan and onion, served with avocado stuffed with a chopped apple salsa; tomatoes; figs

Fresh baked bread made with figs, nuts, & herbes de Provence

Dessert: pineapple slices topped with pomegranate seeds, coconut & mint

Service was personable & friendly, seating capacity of 12-14, and everything was fresh and delicious, not to mention healthy!  The restaurant is also a café, book exchange location, host for workshops, and caters to an international community.  Mangez sain!

“Nice Life Café & Healthy Food at 15 Bd. Lech Walesa, Nice

Seven Minute Choco-Almond Truffles

Seven minute Choco-Almond Truffles
Makes 15-20

15 large medjool dates, pitted
100 g dried shredded coconut, unsweetened
100 g raw almonds or nuts of choice
2 tbsp extra virgin coconut oil, room temperature
4 tbsp cacao powder
1 tbsp water
1 tsp ground cinnamon

Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes. Then form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball. Roll the truffles in cocoa powder, finely chopped almonds, shredded coconut or rolledoats. Place in the fridge for 20 minutes before serving.

If you do not have a strong food processor or blender, just place your pitted dates on a plate and mash with a fork until they are sticky and smooth as caramel. Then add the rest of the ingredients and knead by hand until well combined. Place in the fridge and follow the steps above.

Source/Link/Photo:  Green Kitchen Stories