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Onion Chutney with Aguaymanto
Aguaymanto berries or Peruvian physalis are orange berries from the tomato family. They grow at an altitude of 1000m between the Andes and the Amazon. Its sweet and tangy flavor is reminiscent of a little solar candy! To be enjoyed as is, in your morning muesli, as a snack with a raw cocoa bean or mixed in an energy bar with oilseeds but also in savory dishes like this chutney recipe
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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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Banana Acai Bowl
Sol Semilla Organic Acai and Banana Bowl Recipe, in 5 minutes. Acai Freeze-dried organic fruit that we import from the Brazilian Amazon is a fruit rich in antioxidants. Freeze-drying allows us to keep all the properties of its pulp, to preserve it and to transport it by boat without it being frozen.
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Raw Zucchini Spaghetti with Acai Sauce
Raw Zucchini Spaghetti with Organic Acai Sauce Recipe
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Acai and black olive tapenade
Organic açai & black olive tapenade recipe. Acai is a small fruit from a gigantic Amazonian palm tree. 1 to 2 tbsp per day in a smoothie, a banana, in plant-based yogurts, on sweet potatoes or root vegetables... in tapenade like in the photo!
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Strawberry tartlets with acai cream
Recipe for strawberry tartlets with organic acai cream.
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Açai pops
Frozen Cashew and Acai Popsicles Recipe by Clémence Catz , culinary author and photographer. Soaking: 4 hours Preparation : 10 min. Rest : 12 hours For a dozen mini ice creams (or 4 to 6 large ones). STEP 1: INGREDIENTS Products in orange are available in our Sol Semilla store via the “ Related Products » at the bottom of the page. – 150 g cashew nuts (soaked for 4 hours) – 120 g of agave syrup – 1/2 tsp vanilla extract – 1 level teaspoon of powdered ginger – 1 tbsp. rum (optional) – 2 tbsp. acai powder – 1 tbsp fresh lemon juice Options: fresh or frozen blueberries, blue poppy seeds or black sesame seeds… STEP 2: RECIPE Rinse the cashew nuts and blend them for a long time with 250 g of fresh water, at maximum power. Add the agave syrup, vanilla, ginger and rum and blend for another minute or two, until the mixture is completely smooth and homogeneous. Pour 150 g of cream into a bowl and mix (or blend) with the açaï and lemon juice. Alternate the two preparations in Eskimo molds, adding blueberries and sesame or blue poppy seeds if desired. Place in the freezer until the ice creams have set (about twelve hours), then store them in a container in the freezer and consume within two weeks.
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