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Vitamin juice with acerola
Recipe & Photo Credit by Charles Bradier. Acerola is a small, sour 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 in a cocktail! Acerola wonderfully zests all juices by providing an extra dose of vitamin C. For two people: STEP 1: INGREDIENTS 5 carrots 1 nice beetroot 1 apple 2 handfuls of fresh spinach 2 tsp acerola powdered Optional: a little fresh ginger if you feel more tired than usual. STEP 2: RECIPE Pass the carrots, beetroot alternately with the spinach through the juicer. Add between 1 teaspoon to 1 tablespoon of raw acerola powder. Mix all ingredients in a shaker. Advice : Once opened, the package must be closed well. If moisture gets into the bag, the acerola can clump together into small blocks, nothing serious, the product remains good, it will be enough to remix it into powder.
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Acerola urucum lemonade: “sun in my body”
Recipe & photo by Marie Rousset, @Marie_Shakitini , communications manager at Sol Semilla. The urucum is a small red fruit with a hairy appearance, its red seeds contain bixin, a molecule cousin of beta-carotene. The peoples of the Amazon use them to protect themselves from the sun This drink can be drunk throughout the day, preferably before the first rays of summer sunshine! Preparation: 5 minutes Rest time: 1 night 1 empty 1L glass bottle 1 strainer (Chinese type) for filtering STEP 1: INGREDIENTS a little less than 1L of water The juice of a lemon 1 tsp. acerola powder 2 tbsp. of urucum seeds 1 tbsp. of yacon syrup or coconut syrup/sugar Optional: 1 tsp ginger (juiced) STEP 2: RECIPE In a glass bottle pour the urucum seeds. Add the water, the acerola powder , the lemon juice (and ginger) and the sweetener of your choice then wait 1 night for the water to turn yellow thanks to the pigments contained in the urucum seeds. In the morning, filter to collect only the lemonade to remove the seeds urucum of the drink. What to do with the seeds at the bottom of the bottle once it is empty? Mix the filtered urucum seeds into your sauces, hummus, and vegetable creams!
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Coconut yogurt, persimmon puree with acerola & aguaymanto
Recipe & photo by Marie Rousset, @Marie_Shakitini , communications manager at Sol Semilla. Acerola is a small Brazilian cherry rich in vitamin C. In this recipe, it pairs well with the sweetness of persimmon and the tangy flavor of aguaymanto berries for a breakfast or snack rich in minerals & vitamins! You can enjoy up to 1/2 teaspoon of acerola morning, noon and night and about ten aguaymanto per day! Preparation : 10 minutes For 2 people STEP 1: INGREDIENTS 150 g coconut yogurt 1 persimmon 1 tsp acerola powder 2 tbsp. dried aguaymanto berries Oilseeds or seeds of your choice (nuts, hazelnuts, pumpkin seeds, granola, etc.) Optional: a drizzle of yacon syrup STEP 2: RECIPE Wash and peel the persimmon (choose a ripe one) and mix it in a blender with the acerola powder. Place the yogurt in 2 ramekins, digging into the center with the back of the spoon to make a small well and pour in your acerola fruit puree. Add aguaymanto berries and the toppings of your choice.
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Two-tone purée with winter vegetables and acerola
Recipe for two-tone puree with winter vegetables and acerola Sol Semilla
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Overnight porridge with strawberries and acerola
Acerola is a small, sour 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 in a vegetable cream
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Roasted pepper dips with acerola
Acerola is a small, sour 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 in a vegetable cream
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