From cleaning to detoxing to switching out your wardrobe, there’s something about warm weather that makes you want to reset. In our May/June 2021 issue, we featured six healthy recipes from French chef and caterer Angèle Ferreux-Maeght, who heads La Guinguette d’Angèle — a gourmet, gluten-free eatery with charming take-out counters in the 1st and 9th arrondissements of Paris. She also offers a range of products to purchase, such as artisanal granola and cookie mix, and has released six recipe books.
2 cups (50 cl) almond milk
½ tsp cinnamon
½ vanilla pod
1 tbsp (15 ml) maple syrup
1 tsp beetroot powder
Edible dried rose petals, for decoration
Instructions
Using a knife, remove the vanilla seeds from the pod.
Put all the ingredients in a pot and heat, while stirring constantly. Once you've achieved your desired temperature, mix everything in a blender to obtain a froth.
Pour into two cups, sprinkle on some edible dried rose petals for decoration and serve!
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