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Hummus with urucum
Recipe and photo by @marie_shaktini . Urucum seeds nestled in a small, hairy red fruit are full of bixin, a molecule cousin of beta-carotene. They are reduced to a paste by the people of the Brazilian Amazon and then applied to the face to protect against the sun. Macerate: Place 1 tbsp in an oily substance (olive oil) for perfect internal assimilation (in food), or combine with peppercorns in a mill to sprinkle on your dishes. 1 to 2 tsp of macerate/day STEP 1: INGREDIENTS - 300g of chickpeas (soaked for at least 24 hours and cooked for around 1 hour) - 15 cl of water or soy cream in addition to the cooking water - 2 tbsp cold-pressed olive oil - 4 tbsp. of urucum oil macerate - 2 tbsp sesame puree (white tahini) - 1 clove of garlic - 1/2 lemon juice - 6 dried tomatoes (rehydrated overnight) - 1 pinch Himalayan salt - 1 tsp of urucum seeds - 1 tbsp white miso - 1 tsp of curry powder or simply cumin - 3 pinches of chili powder STEP 2: RECIPE To prepare the macerate, allow 10 days of maceration (2 tbsp. of urucum seeds in 1 liter of olive oil. For assimilation and to facilitate digestion, soak the chickpeas for at least 24 hours, rinse and cook them once the water boils, wait until a foam forms on top, then change the water and continue cooking. While cooking, cut the garlic clove and the dried tomatoes into small pieces then squeeze the lemon. Once cooked, drain the chickpeas and place them in a blender with the rest of the ingredients. Add a little water and oil to adjust the consistency to your liking. For presentation, pour the preparation into a bowl, then add a few urucum seeds. and curry powder as a topping.
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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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