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Maca adaptogenic porridge & steamed seasonal fruits
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. Soaking (for oilseeds: 4h min. For two bowls of porridge: STEP 1: INGREDIENTS steamed seasonal fruits 1 apple 2 pears 3 sprigs of thyme Porridge with Maca Muesli 6 to 7 tbsp of maca muesli 10 to 12 tbsp. of vegetable milk 4 tbsp walnuts 2 tbsp cashew nuts 1 tbsp. yacon syrup Optional : Soak nuts and cashews in water for 4 hours and rinse. STEP 2: RECIPE In a steamer, place the pieces of diced fruit, peeled or not, cook for at least 10 minutes with the sprigs of thyme placed on top of the fruit. In a saucepan, pour the muesli and the vegetable milk, simmer over low heat for a maximum of 5 minutes, stirring often. Pour the porridge into bowls, add the fruit, the yacon syrup and nuts!
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Cat's claw decoction
Cooking time: 5 min. Preparation : 10 min. For about 1l STEP 1: INGREDIENTS 1 tbsp. cat's claw 1 L of water 1 tablespoon of acerola (optional) 3 tbsp coconut syrup, yacon STEP 2: RECIPE In a saucepan, heat (simmer) the water. Add the tablespoon of cat's claw and heat for 5 minutes to activate the active ingredients of the plant. Wait for the preparation to cool before putting it in the fridge. Keep for 10 days in the refrigerator in a closed container. Hot version: 1/3 of the glass of decoction in a herbal tea (rosemary, thyme, ginger, etc.) Cold version: 1/3 of decoction in apple juice, acerola, ginger juice, a little sparkling water
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Mini Bounty low GI with raw chocolate & yacon
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. Preparation : 1h to 1h30 min. For a dozen mini bounty: STEP 1: INGREDIENTS Raw Chocolate Topping 3 tbsp. of yacon syrup 1 tbsp coconut oil 90 g of raw cocoa paste Coconut base 6 to 7 tbsp grated coconut 3 tbsp coconut milk 1/2 banana 1 tbsp. white almond puree 3 tbsp. of yacon syrup 1 tbsp coconut oil 1 tbsp of yacon powder 3 drops vanilla extract (alcohol-free) Optional : 1 tbsp of lucuma or 1 tsp of carob , toppings: grated coconut, raw cacao nibs STEP 2: RECIPE Mix the grated coconut, coconut milk, almond puree, 1 tbsp coconut oil, 3 tbsp yacon syrup , banana, carob and yacon powder . Spread the dough to about 3 cm high on a baking sheet using a square stainless steel mold without a bottom or form a rectangle/square by hand (it holds quite well) and place in the fridge for at least 30 min. or 15 min. in the freezer until the square sets. Meanwhile, in a bain-marie, melt the raw cocoa paste with 1 tbsp of coconut oil, once melted, mix 3 tbsp of yacon syrup . Take out the square or rectangle, cut out squares of approximately 4x4cm Place them on a rack (remember to do this over a container or baking sheet to collect any chocolate that has leaked) Pour the chocolate over the squares, wait 10 minutes before placing back in the fridge for 1 hour.
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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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Vegan caramel with yacon syrup
Recipe by @Clemencecatz , author & culinary creator. Preparation : 3 min. For 1 jar of jam STEP 1: INGREDIENTS 35 g tahini (white sesame paste) 25 g white almond puree 60 g of yacon syrup 1 tbsp coconut oil 1 nice pinch of fleur de sel STEP 2: RECIPE In a bowl, mix the tahini and almond puree with the yacon syrup . Add the coconut oil (preferably soft) and salt. Stir well to obtain a smooth paste and transfer to an airtight jar. Enjoy as is, or refrigerate for an hour or two for a smoother cream, twelve hours for a thick caramel. Consume within 15 days.
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