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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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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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Introducing the Klamath
Marie, a living food & holistic well-being coach, presents guarana to you: its benefits, its uses & lets you discover a simple, delicious and quick recipe! Discover Marie's world here : Here is the recipe for Klamath Smoothie: Recipe for 1 large glass or 2 small ones: Klamath Smoothie 1/2 Pineapple 2 bananas (or even 3) 1 tsp Klamath powder 2 pitted dates Half water 1 passion fruit Mix all the ingredients in a blender for 1 minute and enjoy!
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Small 100% raw white chocolates with violets
small 100% raw white chocolates with violets "There is nothing stronger in the world than sweetness" Han Suyin so rightly said! Here are my delicious little gourmet and flowery creations of the day: Small 100% raw white chocolates with violets from the garden and lavender honey from Drôme Provençale! These wonders were made from: Raw cocoa butter infused with many small, divinely scented wild violet flowers Recipe by Alice Vanhoye , naturopath, culinary author and photographer. Soaking: hours Preparation : min. Rest : hours For a dozen mini ice creams (or 4 to 6 large ones). Ingredients : – g cashew nuts (pre-sprouted, soaked for hours) - g of raw cocoa butter in which many small, divinely scented wild violet flowers have been infused. - g of bourbon vanilla - g of Lavender Honey from the region - g of Guérande Fleur de Sel Alice is offering you 10% off your order with the code "ALIVE"!
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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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Coconut yogurt, persimmon puree with acerola & aguaymanto
Recipe & photo by Marie Rousset, @Marie_Shakitini , communications manager at Sol Semilla. Acerola is a small Brazilian cherry rich in vitamin C. In this recipe, it pairs well with the sweetness of persimmon and the tangy flavor of aguaymanto berries for a breakfast or snack rich in minerals & vitamins! You can enjoy up to 1/2 teaspoon of acerola morning, noon and night and about ten aguaymanto per day! Preparation : 10 minutes For 2 people STEP 1: INGREDIENTS 150 g coconut yogurt 1 persimmon 1 tsp acerola powder 2 tbsp. dried aguaymanto berries Oilseeds or seeds of your choice (nuts, hazelnuts, pumpkin seeds, granola, etc.) Optional: a drizzle of yacon syrup STEP 2: RECIPE Wash and peel the persimmon (choose a ripe one) and mix it in a blender with the acerola powder. Place the yogurt in 2 ramekins, digging into the center with the back of the spoon to make a small well and pour in your acerola fruit puree. Add aguaymanto berries and the toppings of your choice.
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Two-tone purée with winter vegetables and acerola
Recipe for two-tone puree with winter vegetables and acerola Sol Semilla
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Vegetable Labneh with Nopal
Recipe & photo by Clémence Catz @clem_catz . 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 : 10 minutes Rest : 12 to 24 hours For a large bowl (4 to 6 people) STEP 1: INGREDIENTS 800 g of soy yogurt The juice of a small lemon 2 tbsp. nopal 2/3 tsp sea salt Optional: olive oil, zaatar, fleur de sel, pink berries… STEP 2: RECIPE The day before, mix the yogurt vigorously with the lemon juice, the nopal and salt. Place a fine sieve over a large bowl or salad bowl, line it with cheesecloth or similar fine cloth. Pour in the yogurt, then fold the cloth tightly around the preparation. Add a plate and a weight (a tin can for example) to lightly press the yogurt. Place in the refrigerator for 12 to 24 hours depending on the desired consistency (the longer you wait, the firmer the cream will be). Transfer the labneh to a plate and serve with olive oil and za'atar, or desired accompaniments.
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Presentation of Guarana and hot chocolate
Marie, a living food & holistic well-being coach, presents guarana to you: its benefits, its uses & lets you discover a simple, delicious and quick recipe! Discover Marie's world here : Here is the recipe for hot chocolate with guarana: Recipe for 2 cups: 1 handful of cashew nuts 6 to 8 pitted dates 1 tsp guarana powder 2 tbsp raw cocoa powder 1 tsp cinnamon 1 tsp vanilla extract 2 cups hot water (60°C) Mix all the ingredients in a blender for 1 minute and enjoy!
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