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Recipe for Alkalizing Nopal Salad Dressing
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 purees, vegetable soups... Preparation : 5 minutes For one cup (2 people) STEP 1: INGREDIENTS 3 tbsp olive oil The juice of half a lemon or orange juice 1 tbsp. nopal 3 pinches of sea salt or 1/2 tsp of soy sauce (tamari) Optional: acerola , zaatar, pepper, curry powder… STEP 2: RECIPE Squeeze your lemon or orange, mix vigorously with the oil and the nopal nopal and salt/soy sauce. Pour over your vegetables, salads, raw vegetables of all kinds. Prepare it in advance and you will see the nopal thicken/form a gel like that of aloe vera, it is this gel that will help with digestion.
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Paris Brest style cabbage with yacon syrup (vegan & gluten-free)
Recipe by @marie_shaktini , communication & culinary development for sol semilla. Soaking time: 6h Preparation : 1h For 8 small choux buns or 4 large choux buns STEP 1: INGREDIENTS Ingredients for the device (cream): 150g cooked chestnuts 3 tbsp of yacon syrup + 1 tbsp for dressing 6 pitted dates 3g psyllium & 6g water 100 g hazelnut milk 1 tbsp of carob 8g of raw cocoa butter 30g hazelnut puree 1 handful of toasted hazelnuts (+ 1 for topping) 1 nice pinch of fleur de sel Optional: 1/3 tsp grated tonka bean or vanilla Ingredients for choux pastry: 120g water & 60g hazelnut milk 65g of flour: 55g of rice and 10g of buckwheat vegetable butter: 5g almond puree / 10g coconut oil / 8g olive oil 1 tbsp cornstarch or arrowroot 5g psyllium – 15g water ½ sachet of baking powder 1 nice pinch of fleur de sel Optional: 3 drops vanilla extract STEP 2: RECIPE For the cream: Soak the cooked dates, hazelnuts and chestnuts to rehydrate them (1 night is ideal, minimum 4 hours) Melt the cocoa butter raw in a bain-marie. In a blender, add the yacon syrup , salt, psyllium previously diluted in water, cooked chestnuts, hazelnut puree, rehydrated dates and hazelnuts, carob and melted butter. Mix everything until you get a smooth texture. Using a spatula, pour into a piping bag and place in the refrigerator. For the choux pastry: Turn the oven on to 180°C. Place the water & oil mixture in a saucepan over medium heat and wait until it has melted. At the first sign of boiling, remove from the heat. Pour in the flour mixture all at once, mix well. As soon as the dough forms a ball, remove from the heat. Dissolve the arrowroot/starch and yeast in the hazelnut milk. Add everything to the dough without stopping working it with the spatula to give it lightness. Form the balls into the desired size. Leave to rest for 10 minutes on baking paper or on a baking mat before baking the choux for around 25 minutes. Once cooked, remove them from the oven and let them cool before cutting them in half and filling them with cream. Let some of it flow yacon syrup on the cabbages, sprinkle with hazelnut slivers or raw cocoa nuggets , or even carob !
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In Praise of Bitterness
Why do most of us have a natural aversion to bitterness? Why does the slightest hint of bitterness in a food make our faces twist into grimaces?
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Presentation of raw Spirulina
Marie, a living food & holistic well-being coach, presents spirulina to you: its benefits, its uses & lets you discover a simple and quick recipe! Discover Marie's world here : Spirulina is a freshwater micro algae that is grown far from any pollution on a community farm in Burkina Faso in pure water throughout its growth. First a focus on the benefits: Micro-algae Rich in proteins and iron Calicum, Zinc, Magnesium & Phosphorus rich in vitamin A (betacarotene) rich in many B vitamins Contains a lot of fiber. Through its antioxidant action, it prevents the effects of free radicals on our cells and prevents aging. Here is a simple recipe: Fresh herb & spirulina pesto: 1 bunch of wild garlic or basil 1 bunch of parsley or coriander the juice of 1/2 lemon 2 handfuls of cashew nuts 2 tbsp spirulina garlic, ginger and fresh turmeric 5 tbsp olive oil Salt to mix in a robot with an S blade This plant having active ingredients, it is normal that the assumption is gentle and progressive for your body. So start with 1 teaspoon for the first 3 days then up to 4 teaspoons depending on your physical activity!
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