When Stephanie invited me to a lovely food workshop with Belgian chocolatier Elisabeth, I was a bit torn. I’ve never really discussed this on the blog, but I’ve had myself tested for food intolerances for over two years ago, and since then, I’ve been following a diet without dairy, chocolate, tomato and peppers. I made the decision after years of stomach problems, and instead of trying to fix the situation only by taking medication, I wanted to change something at the base of my problem.
So I signed up for yoga to help me calm down and de-stress, and I committed to those dietary restrictions. I’m proud to say that till this day, I’ve stuck to both my yoga practice and my diet. I’ve even stuck to it so well that my doctor informed me recently he no longer found any reactions from my body to tomatoes and peppers, so I was quite happy to discover they could go back on the menu. My stomach will always be my weak spot, but I’m definitely pleased that I’m no longer nauseous 90% of the time.
Ok back to the point. I told Stephanie that sadly, I had to pass on this offer for this reason, but she happily informed me that Elisabeth offers far more than only chocolates and they would be happy to provide me with some suitable options. Now we’re talking! And I thought it might be interesting to share these experiences from my point of view.
I was happy to discover the wide options in store for me ranging from meringue to nougat and cuberdons, and I was pleased to learn all about Elisabeth’s approach to food. Their offerings are almost all Belgian and very high in quality, all products they sell are made with love. Only the nougat was made outside the country if I remember correctly, but it was well worth making an exception for, it is crazy good (go for the one with salted caramel, drool).
At Les Filles, I made two delicious sweet treats that both contained no dairy or chocolate. Nice options for when you have an intolerant dinner guest or you’re looking for a dairy free option yourself. The first recipe I’m sharing today is made with meringue and blood orange. The second is a pear compote with gingerbread, I’ll post that recipe later this month!
Dairy free Blood orange & Meringue dessert
Makes 2 desserts
3 blood oranges
1/2 regular orange
1 passion fruit
3 tablespoons of sugar
Two handfuls of Elisabeth chocolatier’s tasty meringue, broken into little pieces.
A few fresh mint leaves
Juice 2,5 blood oranges and heat the juice in a sauce pan with about 2-3 tablespoons of sugar (or to taste). Do this on a medium fire and let simmer for about ten minutes.
Peel and slice the rest of your regular and blood oranges into thin pieces. Slice your passion fruit in half.
Take two medium sized glasses and layer a slice of regular orange on the bottom. Next, add the sauce and the meringue. Add the seeds of half a passion fruit to each glass and decorate with a slice of blood orange. Finish by adding a couple of mint leaves for a fresh touch.