A Quote by Clotilde Hesme

I love quinoa. It's great, it cooks like rice and is better than caviar. — © Clotilde Hesme
I love quinoa. It's great, it cooks like rice and is better than caviar.
I am very organic; I eat a lot of seeds. At home in the morning, I eat muesli with a banana. At noon, I mix a little bit of all the seeds I can find. I love quinoa. It's great - it cooks like rice and is better than caviar.
It's kind of crazy what I can do and what I can't do. It's simple things like rice and quinoa or salads, honestly, that I'm not great at. But I can make an osso buco that takes six hours.
I like quinoa and brown rice, and I try to do that over a lot of white flour bread, even though I love that kind of bread.
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.
Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.
There's nothing better than having a collaborator that you have a great shorthand with and a great comfort with who's shepherding the project along. I mean, that's the best thing that can happen in cinema where there's many cooks in the kitchen.
Television is a golden goose that lays scrambled eggs; and it is futile and probably fatal to beat it for not laying caviar. Anyway, more people like scrambled eggs than caviar.
Fame is like caviar, you know - it's good to have caviar but not when you have it at every meal.
I like rice. Rice is great if you're hungry and want 2000 of something picketing, but I don't know how to show it.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.
I eat really clean and really simple: brown rice, a quinoa bowl, grilled fish, veggies, a big salad.
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.
I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.
One thing I've learned is I actually don't like variety very much. I like having the same thing over and over: assorted lean proteins, arugula salad, quinoa or brown rice with soy sauce, olive oil, lemon, and salt. Those ingredients can pretty much get me through the week.
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