It’s just 10 a.m. and Muelle Hélias is already busy in the kitchen. “Sorry if it smells of onion and garlic, I’m preparing a potato salad for lunch,” apologizes the Douarneniste who, for almost two years, has made cooking her job.
Myla is allergic to milk, eggs and is intolerant to animal fats, which restricts eating
It all started for his daughter, Myla, 9 years old,
suffering from a rare disease: macrocephaly-capillary malformation (M-CM). “Myla has overgrowth disease. With this, she is allergic to milk, eggs and is intolerant to animal fats, which restricts food. It is also subject to cell proliferation that is too rapid, which increases the risk of cancer”.
Healthy, vegetable and organic cuisine
In 2017, Myla had “what feels like food poisoning. That’s where we found out about allergies. From that moment on, I decided to cook as healthily as possible and it was only logical that I turned to plant-based and organic cuisine”. This was followed by distance training in plant nutrition with Cornell University, based in the United States, “because I really didn’t know anything about it, even if I already liked to cook”. Little by little, this former journalist, who put her press card in a drawer to become her daughter’s helper, immersed herself fully in the world of plant-based cuisine.
During confinement, people started cooking and asking me for recipes
Recipes accumulate, no more allergies for Myla and Muelle Hélias does not hesitate to give a taste to those around her. “During confinement, people started cooking and asking me for recipes. I had about ten groups on WhatsApp and Messenger, it was too many, so I created my blog and my Instagram account, ”books the 30-year-old, who is now called Sweetcuisinepb on social networks. “Pb, it’s for plant based (plant based, editor’s note). This is called vegetable cuisine in France. It’s different from vegans in terms of motivations: vegans have a vegan diet for an ethical reason, vegans for ecological or health reasons, ”explains the Douarneniste, who has more than 5,200 subscribers on Instagram.
Humanist couscous, vegetable stew…
On her blog and on Instagram, Muelle Hélias shares her recipes: her humanist couscous, her lemon bergamot cream or her vegetable blanquette. “I realize that I have a lot of subscribers who don’t know vegetable cooking, it motivates me even more to introduce this healthy cuisine around me”. Since November 2021, his hobby has taken a more professional turn.
“I went under the status of auto-entrepreneur from the moment brands started approaching me. I only agree to work with organic brands with a certain ethic”, relates Muelle Hélias, who does not yet make a living from this new profession, but who intends to go in this direction: “I have set up a photo studio at me and, in a few months, I will follow a training course in food photography with the blogger Marie Laforêt”.
Make people discover their recipes in nursing homes and schools
Then, Muelle Hélias would like to publish a book to share her recipes, such as that of chocolate mousse made with chickpea juice or chocolate cake with zucchini. But not only. At home, in Douarnenez (29), she hopes one day to be able to work with the City and go to nursing homes and schools, to discover her healthy cooking recipes “and raise awareness of vegetable cooking”, confides the blogger, before back to his stove.