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Pesto Verde Chlorella & Nopal
Recipe by Marie Rousset Communications Manager & Culinary Creator at Sol Semilla Preparation : 10 minutes For two people: STEP 1: INGREDIENTS 2 tbsp pine nuts or sunflower seeds 1 tsp malted yeast 5 tbsp olive oil 1 clove of garlic (or 1/2 possible) 2 handfuls of fresh basil 1/2 tsp of raw chlorella 1 tsp of organic & raw nopal juice of 1/2 lime + a little zest Option: a little water STEP 2: RECIPE Mix everything together and keep cool, to add to rice or raw zucchini spaghetti or even on toast!
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Green vegetable casserole, Thai rice, coconut & nopal
Recipe & photo by Marie Rousset @marie_shaktini . THE nopal is a cactus containing a high calcium content and 40% mucillaginous fibers (a bit like aloe vera)..... 1 tsp per day in your juices, in legumes or in your vinaigrette base with oil and lemon! Preparation : 15 minutes For 2 people STEP 1: INGREDIENTS 2 zucchinis 10 broccoli florets 60g peas (fresh or frozen) 1 yellow onion 70g semi-wholemeal Thai rice 170 ml coconut milk Juice of 1/2 lime 1 tbsp. nopal 6 to 8 basil leaves, chopped 1/2 tsp sea salt 4 turns of the pepper mill Optional: a little bit of a small green pepper… STEP 2: RECIPE In a saucepan with a bottom, brown the onion in a little coconut or olive oil, once the onion has sweated, add the rice and mix. nopal and salt. Cut the zucchini into small cubes, and the broccoli florets into 2 or 3. Pour the 3 vegetables into the saucepan with stock, mix, leave to brown for 3 minutes over medium heat then add 8cl of water. Cover for 5 minutes. Add the coconut milk, basil (and green pepper) and cover again for 8 min over low heat. Check that the rice is cooked, turn off the heat and add the nopal lemon juice and some zest, salt and pepper, mix and cover until tasting.
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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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Vegetable Labneh with Nopal
Recipe & photo by Clémence Catz @clem_catz . THE nopal is a cactus containing a high calcium content and 40% mucillaginous fibers (a bit like aloe vera)..... 1 tsp per day in your juices, in legumes or in your vinaigrette base with oil and lemon! Preparation : 10 minutes Rest : 12 to 24 hours For a large bowl (4 to 6 people) STEP 1: INGREDIENTS 800 g of soy yogurt The juice of a small lemon 2 tbsp. nopal 2/3 tsp sea salt Optional: olive oil, zaatar, fleur de sel, pink berries… STEP 2: RECIPE The day before, mix the yogurt vigorously with the lemon juice, the nopal and salt. Place a fine sieve over a large bowl or salad bowl, line it with cheesecloth or similar fine cloth. Pour in the yogurt, then fold the cloth tightly around the preparation. Add a plate and a weight (a tin can for example) to lightly press the yogurt. Place in the refrigerator for 12 to 24 hours depending on the desired consistency (the longer you wait, the firmer the cream will be). Transfer the labneh to a plate and serve with olive oil and za'atar, or desired accompaniments.
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