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Mocktail Açaï Fresco
Recipe by Married Communication & development at Sol Semilla. Preparation : 10 min. For about 2 glasses of 25cl. STEP 1: INGREDIENTS – 40 cl of coconut water (fresh) – 2 tsp agave syrup – 1 tsp ginger extract – 2 tbsp. acai powder – Juice of 1/2 lime (min. 2 tbsp. – 4 slices of lime – 2 to 4 cl of Gin (optional) Options: lavender flowers, fresh blueberries STEP 2: RECIPE If you have a juice extractor, pass 1/2 lime (& 1 inch of ginger) and reserve the juice. Otherwise, you will find ginger juice type "Gimber" in organic stores. Cut 4 slices from the 2nd lime half. Dilute the acai powder and agave syrup in coconut water and shake. Add the lemon & ginger juice and two ice cubes (if the coconut water was not chilled) to the previous mixture and shake again. Divide the lime slices between the two glasses and pour your açai mocktail. Enjoy without moderation or with 2 to 4cl of Gin per glass
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Pesto Verde Chlorella & Nopal
Recipe by Marie Rousset Communications Manager & Culinary Creator at Sol Semilla Preparation : 10 minutes For two people: STEP 1: INGREDIENTS 2 tbsp pine nuts or sunflower seeds 1 tsp malted yeast 5 tbsp olive oil 1 clove of garlic (or 1/2 possible) 2 handfuls of fresh basil 1/2 tsp of raw chlorella 1 tsp of organic & raw nopal juice of 1/2 lime + a little zest Option: a little water STEP 2: RECIPE Mix everything together and keep cool, to add to rice or raw zucchini spaghetti or even on toast!
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Mini vegan muffins with raw cacao powder & hazelnuts
Recipe by Marie Rousset, communications manager at Sol Semilla. Preparation : 25 min. 6 Muffins STEP 1: INGREDIENTS 1 tbsp hazelnut puree 2 tbsp chia seeds (ground if possible) 3 tbsp coconut sugar or coconut syrup 1/2 cup rice or chestnut flour 1 cup spelt or chickpea flour (gluten-free version) If gluten-free option: 1 tbsp psyllium 3 tbsp of cocoa powder 3 tbsp melted coconut oil 3/4 cup plant-based milk (hazelnut or almond) 1 tsp apple cider vinegar 1 pinch of vanilla or tonka bean 1 pinch of sea salt Optional: 1 heaped tbsp of Sol Semilla Raw Cacao Nibs For the creamy topping 2 tbsp hazelnut puree 2 tsp of raw cocoa powder Soil Seed 3 tbsp coconut or agave syrup 1 pinch of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.) 1 pinch of fleur de sel STEP 2: RECIPE Prepare the ganache In a bowl, mix vigorously with the hazelnut puree, syrup, raw cocoa, spices and salt. For the muffins In a bowl, pour the flours, chia seeds (psyllium), baking powder, cocoa, vanilla and salt. In another, mix the vegetable milk, sugar or syrup and melted coconut oil. Pour the wet mixture into the bowl of flours gradually and add the apple cider vinegar, mix well to obtain a smooth dough. Add the raw cacao nibs if desired. Pour into muffin molds at 180°c for about 20 min. Once cooled, add the creamy topping and enjoy.
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Green vegetable casserole, Thai rice, coconut & nopal
Recipe & photo by Marie Rousset @marie_shaktini . 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 : 15 minutes For 2 people STEP 1: INGREDIENTS 2 zucchinis 10 broccoli florets 60g peas (fresh or frozen) 1 yellow onion 70g semi-wholemeal Thai rice 170 ml coconut milk Juice of 1/2 lime 1 tbsp. nopal 6 to 8 basil leaves, chopped 1/2 tsp sea salt 4 turns of the pepper mill Optional: a little bit of a small green pepper… STEP 2: RECIPE In a saucepan with a bottom, brown the onion in a little coconut or olive oil, once the onion has sweated, add the rice and mix. nopal and salt. Cut the zucchini into small cubes, and the broccoli florets into 2 or 3. Pour the 3 vegetables into the saucepan with stock, mix, leave to brown for 3 minutes over medium heat then add 8cl of water. Cover for 5 minutes. Add the coconut milk, basil (and green pepper) and cover again for 8 min over low heat. Check that the rice is cooked, turn off the heat and add the nopal lemon juice and some zest, salt and pepper, mix and cover until tasting.
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Watermelon Lucuma Smoothie
Recipe by @Marie_shaktini , communications manager at Sol Semilla. Preparation : 10 min. For approximately 2 large glasses (33cl) STEP 1: INGREDIENTS 1/2 watermelon (medium) 10 cl of water or coconut water 4 tablespoons of Silk Lucuma Option: Add lime zest and a little lime juice STEP 2: RECIPE Empty the watermelon and mix with the rest of the ingredients in a blender!
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Kasha Raw Cacao Protein Bar
Recipe by Marie Rousset , communications manager at Sol Semilla, plant-based cuisine chef. For about 5 bars STEP 1: INGREDIENTS 6 pitted dates (mazafati or medjool) 1 tsp coconut oil or 1 tsp nut butter (hazelnut, peanut, almond, cashew) 1 handful of Raw Cacao Nibs 1 tbsp of Raw Criollo Cacao Powder (Fair Trade) 1 tsp of Carob powder 2 tbsp of hulled hemp seeds 1 large handful of sunflower seeds 1 handful of hazelnuts 1 handful of almonds 1 handful of kasha (roasted buckwheat) 1 handful of flax seeds 2 pinches of sea salt optional: 1 pinch of vanilla or cinnamon STEP 2: RECIPE Mix everything in a blender and form bars or balls. Have fun modifying the recipe as you wish, grated coconut, peanuts, walnuts, berries of your choice!
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Macahuète Smoothie bowl & seasonal fruits
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. For 1 bowl STEP 1: INGREDIENTS 1 1/2 ripe banana (can be frozen to make a nice cream) 1 tbsp peanut butter 1 pitted date 1 tsp. of maca powder 1 tbsp chia seeds 5 tbsp. of vegetable milk 1 tsp. of carob 3 drops vanilla extract 2 to 3 tbsp. of muesli raw cocoa or carob seasonal fruits strawberries, blueberries... optional: 1 tbsp. raw cacao nibs & 1 tsp of hemp seeds STEP 2: RECIPE In a small bowl, pour the spoonful of chia seeds into 2 tbsp of vegetable milk, leave to swell in the fridge for a few minutes. Mix the banana with 4 tbsp of milk, maca , peanut butter, date, vanilla and carob , pour the mixture into a bowl. Add the fruits of your choice as a topping on the mixture, a little muesli & the mini chia pudding. Enjoy!
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Spirulina vegetable tzaziki
Recipe by Marie Rousset, Quality Manager & Culinary Creator Preparation : 10 minutes For 2 people STEP 1: INGREDIENTS 250 g of vegetable yogurt (coconut, soy) or sheep's milk 1/2 cucumber 2 tbsp. spirulina in twigs 1 tbsp of spirulina powder 1 cup fresh herbs of your choice or a mixture (parsley, cilantro, mint or dill) 1 tbsp olive oil 2 pinches of sea salt STEP 2: RECIPE In a bowl, mix the yogurt, the spirulina in twigs, the chopped herbs, the diced cucumber and the salt, mix. In a small bowl or cup, mix the olive oil with the spirulina powder, drizzle the bowl with tzaziki for an even more delicious tzaziki! To be enjoyed with crunchy vegetables, on bread and on cooked vegetables or rice, pasta or even steamed potatoes!
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Cashew cheese 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 - 100g cashew nuts (soaked for at least 6 hours) - 30g sunflower seeds (soaked for 4 hours min.) - 2 tbsp cold-pressed olive oil - 4 tbsp. of urucum oil macerate - 4 dried tomatoes (rehydrated overnight) -1 tsp psyllium - 2 pinches of Himalayan salt and 3 turns of the pepper mill - 1 tbsp. malted yeast - 1 tsp white miso - 1 tsp curry powder - 4 to 5 tbsp. of filtered water 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 seeds for at least 4 hours. Once the seeds are rinsed and drained, mix all the ingredients and add a little water and oil to adjust the consistency to your liking (more or less fluid). For presentation, pour the preparation into a bowl, to be enjoyed with falafels, on toast, salad, etc. As a topping, pour a few urucum seeds. and curry powder.
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