L' Acerola is a small, tart Brazilian cherry, a source of vitamin C and iron.
1/2 to 1 tsp per day in a smoothie, a banana, in vegetable yogurts, compotes, vinaigrette sauces, like here
Preparation : 30 minutes
For 2 to 3 people
STEP 1: INGREDIENTS
- A sweet potato or a pumpkin
- Half a celeriac
- 2 potatoes
- 2 tbsp acerola organic and raw powder
- 3 tbsp olive oil
- 2 tbsp. of nopal organic powder.
- 2 tbsp coconut oil
- 2 tsp lemon juice
- 1 handful of raw or toasted pumpkin seeds
- 2 pinch of salt
STEP 2: RECIPE
In 2 saucepans, heat water.
Dice the sweet potato or pumpkin.
Dice the potatoes and half the celeriac.
Boil the celeriac and potatoes on one side.
On the other, sweet potato or pumpkin.
While cooking, mix the acerola in olive oil and add lemon, set aside.
Once the cubes are soft, drain the remaining water and mix separately the orange preparation (sweet potato or pumpkin) and the white preparation (celery root & potatoes).
Add a tablespoon of coconut oil, a tbsp. of nopal and a pinch of salt in each of the preparations and mix again.
To serve, take bowls and line the bottom with the white puree and then the orange puree.
Invert the bowl onto the plate for a dome presentation.
Pour the acerola sauce and sprinkle with pumpkin seeds.
The acerola sauce is added at the end to preserve its properties!
