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Macerate: Urucum oil
Recipe & photo by Marie Rousset, @Marie_Shakitini , communications manager at Sol Semilla. Urucum (or achiote) 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 oil can be added like a classic olive oil to your salads, potatoes, rice, pasta, vinaigrettes...it will add a beautiful orange color to your dishes! Preparation: 5 minutes Resting time: 10 days 1 empty 1L glass bottle 1 funnel STEP 1: INGREDIENTS 1L of olive oil 1 to 2 tbsp. of urucum seeds Optional: a little chili pepper or herbs from Provence for even more flavor! STEP 2: RECIPE In a glass bottle pour the urucum seeds. Using a funnel, transfer the oil into the bottle and wait 10 days for the oil to take on color thanks to the pigments contained in the urucum seeds. What to do with the seeds at the bottom of the bottle once it is empty? Mix the urucum seeds into your sauces, hummus, 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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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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Presentation of Guarana and hot chocolate
Marie, a living food & holistic well-being coach, presents guarana to you: its benefits, its uses & lets you discover a simple, delicious and quick recipe! Discover Marie's world here : Here is the recipe for hot chocolate with guarana: Recipe for 2 cups: 1 handful of cashew nuts 6 to 8 pitted dates 1 tsp guarana powder 2 tbsp raw cocoa powder 1 tsp cinnamon 1 tsp vanilla extract 2 cups hot water (60°C) Mix all the ingredients in a blender for 1 minute and enjoy!
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Creamy cauliflower soup with super topping
Recipe by Clémence Catz , culinary author. Preparation : 15 min. Cooking : 20 min For 4 people. STEP 1: INGREDIENTS A cauliflower of about 1 kg 1 tbsp coconut oil A can of coconut milk 1 heaped teaspoon (or a cube) of vegetable broth (Our super nopal broth For example) A big thumb of ginger root Salt and pepper 4 tbsp. Super exotic topping STEP 2: RECIPE Wash the cauliflower and cut it into florets. Heat the coconut oil in a large saucepan and add the cauliflower, sauté for 3-4 minutes, stirring. Add the coconut milk, the broth and the finely grated ginger pulp, top up with water just to the level. Bring to a boil, reduce heat and simmer until cauliflower is tender, about 20 minutes. Transfer to the bowl of a blender, reserving a large glass of the cooking broth, add a little salt and pepper and blend until you obtain a smooth and homogeneous velouté, adding a little of the reserved broth depending on the desired texture. Serve very hot, sprinkled with a generous tablespoon of super exotic topping by bowl...
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Raw Cacao & Spirulina Squares
Recipe by Clémence Catz , Chef, author & culinary creator Preparation : 20 minutes Rest : 6 a.m. For about fifteen bites STEP 1: INGREDIENTS For the crust: 120 g unpeeled almonds 40 g of shelled hemp seeds 2 tbsp. raw cocoa powder 35 g of raw cocoa butter 1 tbsp coconut syrup 1 pinch of sea salt For the ganache: 80 g cashew nuts, soaked for 4 hours 20 g lemon juice + 1 tsp zest 30 g coconut nectar 3 level teaspoons of organic & raw spirulina 60 g coconut oil (or Sol Semilla cocoa butter), melted Option: raw cacao nibs STEP 2: RECIPE Prepare the crust: grind the almonds and hemp seeds into powder, mix with the salt and raw cocoa. Melt the raw cocoa butter and add to the previous mixture with the coconut syrup, mix or stir vigorously to obtain a ball of dough. Spread with the palm of your hand, pressing down well, in the bottom of a square mold about 15 cm on each side lined with baking paper. Reserve in the refrigerator. For the ganache, rinse the cashew nuts well, then place them in the blender bowl with 60 g of fresh water, the lemon juice and zest, the coconut nectar and the spirulina . Blend for a long time, scraping the sides from time to time, until you obtain a very smooth cream. Add the coconut oil and mix again to incorporate well. Pour over the crust, sprinkle if desired with raw cocoa nibs and put back in the refrigerator for at least 6 hours. Cut into squares and store in an airtight container in the refrigerator for up to one week.
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Raw chocolate coulis with yacon syrup
Recipe by Marie Rousset Communication manager Sol Semilla, Plant-based cuisine chef Preparation: 3 min. For 1 cup 30 ml (about 3 tbsp) of yacon syrup 20 ml (about 2 tbsp) of raw cocoa powder 20 ml of water (about 2 tbsp.) 1 pinch of salt Option : for a creamier sauce, add 1 to 2 tbsp of hazelnut or white almond puree Simply energetically mix the ingredients below…. The coulis goes perfectly with our toast, our brioches, our desserts, our yogurts and compotes.
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Raw chocolates with yacon syrup
Raw hazelnut chocolates, raw cacao nibs & yacon syrup Recipe by Marie Rousset , communications manager at Sol Semilla, plant-based cuisine chef. Rest : 2 hours For approximately 15 raw chocolates or 2 bars/plates STEP 1: INGREDIENTS 250 g of Raw cocoa paste (1 bag) 25g of raw cocoa butter 5 tbsp. Yacon Syrup , sugar or coconut syrup (taste and add more sugar if desired) 1 handful of Raw Cacao Nibs Hazelnuts (whole or crushed) raw or roasted STEP 2: RECIPE Melt in a bain-marie the dough and the butter Once the mixture is smooth, add the yacon syrup (this syrup has a GI of 40/100) and hazelnuts (add dried berries like aguyamanto berries) For example). Mix well quickly so that the latter are well covered and add the raw cocoa nibs . Pour onto a plate or into your molds and leave to set at room temperature then for a few minutes (1 to 2 hours) at the bottom of the fridge. Have fun modifying the recipe as you wish, grated coconut, peanuts, walnuts, berries of your choice!
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