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Acerola urucum lemonade: “sun in my body”
Recipe & photo by Marie Rousset, @Marie_Shakitini , communications manager at Sol Semilla. The urucum 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 drink can be drunk throughout the day, preferably before the first rays of summer sunshine! Preparation: 5 minutes Rest time: 1 night 1 empty 1L glass bottle 1 strainer (Chinese type) for filtering STEP 1: INGREDIENTS a little less than 1L of water The juice of a lemon 1 tsp. acerola powder 2 tbsp. of urucum seeds 1 tbsp. of yacon syrup or coconut syrup/sugar Optional: 1 tsp ginger (juiced) STEP 2: RECIPE In a glass bottle pour the urucum seeds. Add the water, the acerola powder , the lemon juice (and ginger) and the sweetener of your choice then wait 1 night for the water to turn yellow thanks to the pigments contained in the urucum seeds. In the morning, filter to collect only the lemonade to remove the seeds urucum of the drink. What to do with the seeds at the bottom of the bottle once it is empty? Mix the filtered urucum seeds into your sauces, hummus, and vegetable creams!
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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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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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