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Creamy Vegan Raw Cacao Bars
Raw Chocolate Vegan Bars Recipe by Clémence Catz , culinary author and photographer. Preparation : 20 min. Rest : 4 hours 6 to 8 servings STEP 1: INGREDIENTS For the crust 80 g shelled hazelnuts 60 g tigernut flour 30 g of raw cocoa butter (or coconut oil) , melted 1.5 tbsp maple syrup or yacon syrup (low GI) 1 pinch of sea salt Optional: 1 heaped tbsp of Sol Semilla Raw Cacao Nibs For the ganache 180 g liquid vegetable cream A sachet (120 g) of raw cocoa paste Soil Seed 40 g hazelnut puree 50 g maple syrup or yacon syrup (low IG) 1 small teaspoon of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.) 1 nice pinch of fleur de sel STEP 2: RECIPE Prepare the ganache Grate the dough into very fine shavings and place it in a deep dish. Boil the cream, pour over the dough, covering it well, wait 2 minutes and mix vigorously with the hazelnut puree, syrup, spices and salt. Pour onto the tart base and leave to set for at least 4 hours in the refrigerator. For the crust Grind the hazelnuts into a coarse powder, then add the flour. Pour the raw cocoa butter melted maple syrup and salt, mix well to obtain a smooth paste. Add the raw cacao nibs if desired. Pour into a pie dish about 20 cm in diameter, or a square dish about 15 cm on each side, lined with baking paper and press down well with the palm of your hand. Reserve in the refrigerator. Unmold and cut into bars or slices, consume within 48 hours.
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Coral lentil dahl, pumpkin in “Roots of Gold” broth with Maca & turmeric
Recipe & photo by Clémence Catz @clem_catz . THE golden root broth "maca, nopal, turmeric" is a mixture of broth (without glutamate, yeast & reduced salt), spices and superfoods, digestible, rich in minerals.... 1/2 to 1 tsp per day in hot water, in soup, risotto, sprinkle on salad, rice, potato, vinaigrette base with oil! STEP 1: INGREDIENTS 160 g of coral lentils 400 g of pumpkin 1 onion 2 cloves of garlic 1 tbsp olive or coconut oil 350 ml coconut milk 1 heaped tbsp of Sol Semilla “Golden Roots” vegetable broth maca, nopal and turmeric (yeast-free, glutamate-free, gluten-free and reduced salt) Optional: fresh coriander STEP 2: RECIPE If desired, soak lentils in a large bowl of cool water for 1 to 2 hours, then rinse and drain. Wash the pumpkin, remove 400 g of flesh and cut it into small cubes of about 1.5 cm on each side (no need to remove the skin). Thinly slice the onion, remove the germ and chop the garlic. Heat the vegetable oil in a casserole dish or Dutch oven, add the garlic and onion, brown for 3 minutes, then add the pumpkin cubes and brown for another 5 minutes, stirring. Then add the lentils, coconut milk, stock and 300 ml of water, stir and bring to the boil, then cover and cook for 20-30 minutes at a low boil, or until the pumpkin is very tender. Serve with basmati rice, a drizzle of extra coconut milk and chopped fresh coriander.
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Klamath Blue Like You Smoothie Bowl
Recipe & photo by @clemcatz . Klamath is a microalgae (cyanobacteria) that is harvested only in a lake in Oregon (United States). Its blue color is due to the presence of phycocyanin, an antioxidant pigment. Preparation : 5 minutes Rest : 1 night For 1 person STEP 1: INGREDIENTS 150 g frozen banana 130 g almond milk ½ heaped tsp of mix "Blue like you" ½ tsp powdered ginger 1 tsp agave syrup or yacon syrup (optional). Toppings: blueberries, yogurt and coconut flakes, Sol Semilla raw cocoa nibs, Supertopping Soil Seed , aguaymanto berries , goji berries… STEP 2: RECIPE The day before at the latest, cut a few very ripe bananas into slices and spread them on a tray, put it in the freezer. When they are set, detach them and store them in a bag in the freezer. To make the smoothie bowl, take 150 g of slices, put them in the blender bowl with the other ingredients, mix just enough to obtain a smooth cream, adding a little vegetable milk if necessary, depending on the desired texture. Pour into a bowl and decorate with desired toppings, enjoy immediately. Advice : Remove the vegetable milk and slightly increase the quantities of bananas (around 200 g) for instant ice cream.
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Açaï bowl by Alice
Acai is a small fruit of 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! Discover today the original recipe of our dear Alice (naturopath & photographer of life): "When Brazil invites itself to lunch. Delicious açaï bowl with a good sunny taste
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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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Presentation of Chlorella
Marie, a living food & holistic well-being coach, introduces you to chlorella: its benefits, its uses & lets you discover 3 quick and easy recipes! Chlorella is a freshwater micro algae that is grown in Portugal in a closed environment to remain pure
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