Vegan foodie & photographer, Odile Joly-Petit
Instagram: @odilejp | laveganedacote.wordpress.com
Any kind of greens, but mostly the dark green ones, such as kale, collard and spinach.
THRIVE Rapid Fire
1. Something you always have in your bag?
My reusable bottle of water!
2. Best advice your mom or grandma told you?
Instead of following a recipe, get inspired by it.
3. Where do you get most of your inspiration?
Instagram and the farmers market.
4. What hashtags do you use to find inspiration + food?
#eatvegan #eatplants #bestofvegan #beautifulcuisines #heresmyfood
5. Ingredients you can’t live without?
Tahini, kimchi, tempeh, nooch and any kind of spices!
6. What’s the fastest way to shift your mood?
Whenever I crack open an avocado and it’s perfect!
7. One of your favorite quotes:
“Veganism is not and should never be just a diet.”
8. Something we wouldn’t know about you?
I didn’t have one single tattoo two years ago. I can’t say how many I have right now.
1½ cups quick oats
½ cup rolled oats
1 cup non-dairy milk
½ cup orange juice
½ cup grated apple
¼ to ½ cup grated raw chioggia beet*
1 tbsp chia seeds
½ tsp cinnamon
2 cardamom pods, ground seeds only
Pinch of salt
1 tbsp pitaya powder (optional)
Maple syrup, to taste
Non-dairy yogurt, sliced almonds, raspberries, extra grated apple and beet *You can use any kind of beet: red, chioggia or yellow.
In a small saucepan, mix all the ingredients except for the pitaya powder, maple syrup and toppings. At medium heat, bring the porridge to a low simmer. Then slowly reduce the heat and cook 5 to 10 minutes until the porridge is to your desired texture and the apple and beet are mostly cooked. When almost done, add the pitaya powder and mix thoroughly. Turn off the heat. Serve in bowls, adding a generous drizzle of maple syrup, a dollop of non-dairy yogurt, a few raspberries, extra grated beet and apple, and some sliced almonds.