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Maca adaptogenic porridge & steamed seasonal fruits
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. Soaking (for oilseeds: 4h min. For two bowls of porridge: STEP 1: INGREDIENTS steamed seasonal fruits 1 apple 2 pears 3 sprigs of thyme Porridge with Maca Muesli 6 to 7 tbsp of maca muesli 10 to 12 tbsp. of vegetable milk 4 tbsp walnuts 2 tbsp cashew nuts 1 tbsp. yacon syrup Optional : Soak nuts and cashews in water for 4 hours and rinse. STEP 2: RECIPE In a steamer, place the pieces of diced fruit, peeled or not, cook for at least 10 minutes with the sprigs of thyme placed on top of the fruit. In a saucepan, pour the muesli and the vegetable milk, simmer over low heat for a maximum of 5 minutes, stirring often. Pour the porridge into bowls, add the fruit, the yacon syrup and nuts!
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Raw white chocolates filled with maca, carob & hazelnuts
Recipe by Marie Rousset , Communications & Quality Manager at Sol Semilla. Preparation : 30 min. Rest : 2 hours a dozen chocolates STEP 1: INGREDIENTS For coating 80g raw cocoa butter melted in a bain-marie 1 tbsp coconut oil 1.5 tbsp agave syrup 3 pinches of vanilla powder 1/2 tsp of maca Optional: 3 heaped tbsp of raw cacao nibs For the melting heart of superfoods 6 pitted dates 1 tsp almond paste 2 tsp hazelnut puree 2 tsp hazelnuts (raw or toasted) 1 tsp of carob 1 tsp of maca 1 small teaspoon of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.) 1 nice pinch of fleur de sel STEP 2: RECIPE Prepare the ganache Mix all the ingredients together (after rehydrating the dates for 30 minutes if they were too dry). Depending on the molds (if you don't have molds, ice cube trays are practical) use, shape rectangles, balls or cubes. At this stage, if you want to add toppings such as raw cocoa nibs or crushed hazelnuts, place them at the bottom of the molds before adding the dough on top and leave to set for at least 30 minutes in the refrigerator. For the white chocolate coating Melt the raw cocoa butter and coconut oil in a bain-marie with the vanilla and maca (passed through a sieve otherwise it will clump). Stir from time to time, add the agave syrup and mix again. Pour the mixture equally into the molds until the ganache is covered. Refrigerate for at least 2 hours. Unmold and consume within 48 hours. Marie's recipe can also be made with cocoa paste (instead of raw cocoa butter) for dark chocolates!
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Raw Cacao Porridge
Recipe by Marie Rousset , communications manager at Sol Semilla. Preparation : 15 min. Cooking : 20 min For 4 people. STEP 1: INGREDIENTS 40g of already cooked and peeled chestnuts in a saucepan 10cl of water or coconut milk 10g of oat or rice flakes add cinnamon to taste 1 case of organic raw cocoa powder 1 tsp of organic maca powder or 20g Raw Cacao Muesli STEP 2: RECIPE Cook the chestnuts in boiling water if they have not already been cooked and peeled in a saucepan, mash them with a fork or mix them in a blender. In a saucepan, pour the chestnuts, add the water or coconut milk over low heat. Add sprouted oat or buckwheat flakes, cinnamon to taste. Mix, after 5 minutes, turn off the heat, add the organic raw cocoa powder , there organic maca powder or directly 20g of the Raw Cacao Muesli Place in a nice bowl, pour the fillet of yacon syrup , the toppings of your choice. Decorate with our clever blend of oilseeds, chia, raw cacao & aguaymanto berries named Super Exotic Topping , ideal for completing your smoothie bowls, porridge, compote, yogurt or savory dishes (salads, vegetables, etc.)
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Vegan & gluten-free cookies "Ginger Bread" style Maca & Lavender
Recipe by @Marie_shaktini , communications manager at Sol Semilla. Preparation : 10 min. Resting time: 20 min. For about ten biscuits STEP 1: INGREDIENTS 1 tbsp. of Maca powdered 50g Buckwheat flour 20g Tigernut flour 10g Coconut flour 20g coconut sugar (4 dates or 10g carob to replace the sugar) Grated fresh ginger (3cm) Fresh grated turmeric (3 cm) 1/2 tsp ground cinnamon 1 tbsp chia seeds 20 cl of water or vegetable milk 2 tbsp almond (or hazelnut) puree 1 tbsp of raw cocoa butter STEP 2: RECIPE In a saucepan, pour the chia seeds and the water or milk, heat for 3 minutes and leave to swell for at least 10 minutes with the heat off. In a blender or bowl, mix the dry ingredients (flours, Maca , spices and sugar/dates/carob) add the water then stir well, melt the raw cocoa butter (ideally in a bain-marie) and pour the melted butter into the dry preparation, the almond puree and finally the chia seeds and their liquid (replaces the texture of the egg). Mix everything in a blender until you obtain a paste. Form balls, spread on baking paper in the shape you want, add the lavender flowers... Place in the oven for 4 hours at 90°C for gentle cooking or 40 min at 120°C. Let cool in the refrigerator for at least 1 hour before serving.
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Coral lentil dahl, pumpkin in “Roots of Gold” broth with Maca & turmeric
Recipe & photo by Clémence Catz @clem_catz . THE golden root broth "maca, nopal, turmeric" is a mixture of broth (without glutamate, yeast & reduced salt), spices and superfoods, digestible, rich in minerals.... 1/2 to 1 tsp per day in hot water, in soup, risotto, sprinkle on salad, rice, potato, vinaigrette base with oil! STEP 1: INGREDIENTS 160 g of coral lentils 400 g of pumpkin 1 onion 2 cloves of garlic 1 tbsp olive or coconut oil 350 ml coconut milk 1 heaped tbsp of Sol Semilla “Golden Roots” vegetable broth maca, nopal and turmeric (yeast-free, glutamate-free, gluten-free and reduced salt) Optional: fresh coriander STEP 2: RECIPE If desired, soak lentils in a large bowl of cool water for 1 to 2 hours, then rinse and drain. Wash the pumpkin, remove 400 g of flesh and cut it into small cubes of about 1.5 cm on each side (no need to remove the skin). Thinly slice the onion, remove the germ and chop the garlic. Heat the vegetable oil in a casserole dish or Dutch oven, add the garlic and onion, brown for 3 minutes, then add the pumpkin cubes and brown for another 5 minutes, stirring. Then add the lentils, coconut milk, stock and 300 ml of water, stir and bring to the boil, then cover and cook for 20-30 minutes at a low boil, or until the pumpkin is very tender. Serve with basmati rice, a drizzle of extra coconut milk and chopped fresh coriander.
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