Recipe and photo by @marie_shaktini .
Urucum seeds nestled in a small, hairy red fruit are full of bixin, a molecule cousin of beta-carotene.
They are reduced to a paste by the people of the Brazilian Amazon and then applied to the face to protect against the sun.
Macerate: Place 1 tbsp in an oily substance (olive oil) for perfect internal assimilation (in food), or combine with peppercorns in a mill to sprinkle on your dishes.
1 to 2 tsp of macerate/day
STEP 1: INGREDIENTS
- - 100g cashew nuts (soaked for at least 6 hours)
- - 30g sunflower seeds (soaked for 4 hours min.)
- - 2 tbsp cold-pressed olive oil
- - 4 tbsp. of urucum oil macerate
- - 4 dried tomatoes (rehydrated overnight)
- -1 tsp psyllium
- - 2 pinches of Himalayan salt and 3 turns of the pepper mill
- - 1 tbsp. malted yeast
- - 1 tsp white miso
- - 1 tsp curry powder
- - 4 to 5 tbsp. of filtered water
STEP 2: RECIPE
To prepare the macerate, allow 10 days of maceration (2 tbsp. of urucum seeds in 1 liter of olive oil.)
For assimilation and to facilitate digestion, soak the seeds for at least 4 hours.
Once the seeds are rinsed and drained, mix all the ingredients and add a little water and oil to adjust the consistency to your liking (more or less fluid).
For presentation, pour the preparation into a bowl, to be enjoyed with falafels, on toast, salad, etc. As a topping, pour a few urucum seeds. and curry powder.
