Every first Saturday of the month, they'll make a recipe especially for our Yodistas!
Each of them has a different background: Angèle studied at theEcole Hôtelière de Lausanne, Héloïse has a BTS in Tourism, followed by a Bachelor's degree in Event Project Management, and Isabelle has attended the Escf at theFerrandi School . All three have worked for French luxury brands, and met during their professional careers.
A taste for sharing
The idea of launching their Instagram account came about following numerous requests around them about their diet and lifestyle. Healthy but Happy ! With their professional activity still on hold in the context of the pandemic, they were keen to share their best inspirations.
"It's a vocation, a way of life, the desire to bring people together, to give pleasure and to discover by sharing with family and friends."
Their favorite 12H03 recipes
For Angèle, it's Green tacos for entertaining friends, Héloïse's daily avocado and Isabelle's babka for indulgence! Héloïse chooses the dragon bowl without hesitation! Isabelle's sweet choice is the pancakes and her savory choice is the tuna tataki with blood orange colorful and exotic!
Our favourite recipes
Beetroot Blossom
(for 2 people)
- 1 lawyer
- 1/2 chioggia beet
- 1 green kiwi
- A few radishes
- Mesclun salad
- Black sesame seeds
- 2 tablespoons olive oil
- 1 tablespoon raspberry pulp vinegar
- Salt and pepper
Using a mandolin, finely chop the chioggia beet and radishes. Cut the avocado and kiwi with a knife. Arrange the slices of beet, radish and kiwi on a plate. Add a few mesclun leaves to taste. Finally, add the avocado. Sprinkle with black sesame seeds. Season to taste.
Green smoothie bowl & seeds granola
(For 1 person)
- For the green smoothie bowl
- 1 frozen banana
- 1 handful fresh spinach
- 1 shot of coconut milk
- 1 teaspoon spirulina @algorapolis
- Seeds granola*
- Grated coconut
- 60 g pumpkin seeds
- 60 g flaxseed
- 60 g sunflower seeds
- 100 g rolled oats
- 100 g puffed quinoa
- 40 g hazelnuts
- 40 g pecans
- 120 g maple or coconut syrup
- 50 g olive oil
For the green smoothie bowl: in a blender, blend all the ingredients until smooth. Enjoy immediately!
For the seeds granola: Mix all ingredients in a bowl (quinoa last), pour evenly onto a baking tray lined with parchment paper and bake for 25 min at 160 degrees - stir halfway through.