MOVE TO EAT #1: CUCUMBER

Oyé my little chickens!

I'm very happy to tell you about a new project! You know, I'm a big fan of the "I'm a big eater but I want to be atomic", or another very similar concept: "I want to burn your retina with my goddess body but buenos kinders are my best friends". So the other day, Renaud, the community manager of the club med gym, contacted me to propose a small collaboration: imagining recipes around "sports food": there will be 10 of them! I can't tell you that since my return from New York, one of my resolutions has been to "eat better" and "try" to move around more, like all those hot New Yorkers who work out at the gym and wolf down cupcakes without feeling guilty right afterwards... I said yes, the principle of indulging without succumbing to caloric suicide still appeals to me, but beware, friends, ok for a healthy and dietetic recipe, but don't go overboard either: diet for sure, but gourmet above all...

For this cold soup "cucumber versus pea and its desert island of 0% spicy fresh squares" you'll need (for around 4 people):

• 1 large cucumber or 2 small ones
• 130g peas (frozen or fresh, but never canned!)
• a few sprigs of fresh mint
• 1/2 liter vegetable stock or 1/2 liter water with a Kub or here!
• 1 fromage frais 0% or other light spreadable cheese
• 1 tsp sweet pepper.

 
It's a super-easy recipe, but you're going to tell me that peas aren't super-diet, right? But when combined with cucumber (water in the form of a vegetable), peas become a friend. However, if you're skeptical, I'd advise you to enjoy this little soup at lunchtime, when peas (aka FECULENTS!) are allowed, if at all. To make this recipe, fill a saucepan with half a liter of stock (or gold kub) and bring to the boil. Cook the peas with the mint (reserve a sprig for later) for 15 to 20 minutes. Meanwhile, clean the cucumber, peel it and cut it into cubes. Once your peas are cooked, drain them and save a little of the water from the stock. Now, take out your blender and blend together the cucumber, peas and a few chopped mint leaves, a little salt and a little pepper. If the cucumber doesn't give off enough water for the blender to work properly, add a few centilitres of stock and try again. TA-DA you now have your soup, which you can chill for a few hours. Meanwhile, mix your fromage frais with the sweet chilli pepper in a small bowl and use two tablespoons to form dumplings, which you'll place in the center of your plate when you're ready to serve! Enjoy!