All promised to sell paintings, she preferred natural products, local, non-industrial meat and gluten-free food. Angèle Ferreux-Maeght, a 29-year-old great-granddaughter of art dealers, opened in 2010 La Guinguette d'Angèle, an organic start-up where everything is delicious, and took the opportunity to create her own vegetable garden. in the heart of Paris. At the beginning of the school year, she published her new cookbook *.

A book of "beauty cooking", in his own words, where one learns why eating kale is good for the skin, or plant milks, good for complexion. The green bowl - a sort of monochrome bowl full of crunchy vegetables and a matcha sauce - and the coconut bowl as well as the maple raw granola. One understands how to roast a radish, transform a fish and chips into vegan dish, to develop a dessert good for health. And prepare a snack - the energy balls - in Californian fashion.

Angèle Ferreux-Maeght has a motto: "Let your food be your medicine, and your medicine, your food. A doctrine - after a childhood spent on the heights of Grasse, years to
paced California's bios markets and cell biology courses - which she applies every day in her kitchen with walls covered, in some places, with pictures of naked men - it makes her laugh, her team as well. Its purpose: to feel good while eating. Heal the body by cooking healthily.

• The green bowl - preparation: 5 minutes

Vegetarian, vegan, gluten-free, lactose-free, raw, paleo. Excellent detoxifying, rich in iron and magnesium, good for intestinal flora.

For 1 bowl 1/2 cauliflower, 1 tsp. to s. matcha tea powder, sesame oil, juice of 1 lemon, 1 sliced ​​avocado, 1 handful of spinach sprouts, 5 or 6 green grapes cut in half, 1 tsp. to c. of pumpkin seeds, 1 tsp. to c. hemp seeds, fresh herbs (basil, mint, thyme). Matcha sauce 1 tsp. to c. matcha tea powder, 2 tsp. to s. of olive oil, 1 tsp. to s. of a boshi, 1 c. to s. of agave syrup.

On a bed of grated cauliflower semolina, add matcha powder, sesame oil and lemon juice. Mix and dress up all the ingredients before pouring the sauce.

© Aurélie Miquel

• Chia pudding - preparation: 5 minutes, rest: 30 minutes

Vegetarian, vegan, gluten free, lactose free, raw. Works well with other vegetable milks.

For 1 person 3 c. to s. chia seeds, 1/2 banana, 1 almond milk mustard glass, 2 tsp. to s. maple syrup, a dash of vanilla extract, a pinch of salt. Trimming Kumquat slices (or seasonal fruit) and petals of thoughts.

Mix all ingredients except chia seeds and garnish. Add the chia seeds and mix with a spoon. Arrange the kumquat slices and petals of thoughts. Reserve at room temperature for 30 minutes before eating.

© Aurélie Miquel

• The pink lady smoothie bowl - preparation: 5 minutes

Vegetarian, vegan, gluten-free, lactose-free, raw, paleo.

For 1 person 1 banana, 200 g strawberries (or raspberries), juice of 1 lime (keep the zest), 1 juicy pear zest (optional), a few raspberries, a few blueberries, 60 g cashew nuts, some leaves of basil.

In a blender, mix the banana, the strawberries, the lemon juice and possibly the pear, until a homogeneous mixture is obtained. Pour your smoothie into a bowl and nicely arrange the rest of the ingredients. Finish by grating the lemon rind. Serve fresh and enjoy with a spoon.

Tip: For your smoothie to have the consistency of a sorbet, replace the banana with pieces of frozen banana that you put in the freezer a few hours before.

© Aurélie Miquel

• The coconu bowl

For 2 people 1 beautiful green coconut, which makes noise when shaken (it has water), 1/2 mature ripe mango, some black grapes, some almonds, 1/2 pomegranate, a few leaves
basil (or mint), juice of 1 lime, 1 tsp. to s. rapeseed oil (or olive oil), some hemp seeds. Optional An edible flower for decoration.

Above a salad bowl, to collect the water, strike the imaginary line between the coconut in two equal parts, in the opposite direction of the stripes, using the non-cutting edge of a knife. Strike regularly by turning the nut in your hand until it cracks. Cut the mango into pieces, the grapes in half. Crush the almonds. In a bowl, mix all the ingredients before making your salad in the coconut. Add the flower.

Tips: to grind the grenade, cut it into quarters. Fill a bowl of water and dip the quarters to release the seeds with your fingers. They will sink to the bottom of the salad bowl, while the white membranes will float on the surface. You can eat coconut meat, but know that if you soak it overnight in the water, it will be even better the next day. You can also grate it on a green salad.

© Aurélie Miquel

(*) The guinguette of Angèle, ed. Marabout, 25 €, to be published on September 1st.