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Preparation time: 15 mins
- 1 kg of green beans
- ½ cup of olive oil
- 1 large red onion, chopped
- 2 cloves of garlic
- 1 cup of water
- 5 large ripe tomatoes, grated, skin and seeds removed
- ½ bunch of fresh parsley, chopped
- ½ cup of millet
- 1 pinch of red pepper flakes
- Salt & pepper
Pour olive oil in a deep pot and when heated, sauté the chopped onion, the garlic and the pepper flakes in it.
Next, add the green beans. After 5 minutes add the millet, which has to be soaked in water for an hour beforehand. Let the mix sizzle for 4-5 minutes.
Then, throw the grated tomatoes, water, salt and pepper in the pot, reduce the heat and leave the food simmer for about 50-60 minutes.
During cooking check fluids and add water if necessary.
Sprinkle with chopped fresh parsley.
- 1 ripe avocado
- 1 lemon
- 1 celery stick
- 1 scallion stick
- 10 fresh coriander leaves
- 10 green beans
- ½ red hot chilli pepper
- 1 pinch of pure Himalayan salt
- 1 pinch of freshly ground black pepper
- ½ clove of garlic
Cut the avocado in half and remove the pit. Next, scoop out the pulp with a spoon and press it with a fork until it becomes a soft and smooth paste.
Chop the herbs, garlic, coriander, scallion and celery and add them in the avocado paste along with the lemon juice, salt, pepper and boiled green beans.
- 3 cups of various organic pulses
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 1 yellow pepper, cut into strips
- 2 teaspoons of linseed
- 1 lemon, juiced
- 10 leaves of fresh coriander, chopped
- 10 leaves of fresh parsley, chopped
- 4 scallions, chopped
- 1 pinch of chili pepper flakes
- salt & pepper
Soak the pulses in water overnight. The next day rinse them and then boil them. When they are ready, cool them off with plenty of water.
Afterwards, sauté the scallions in a deep non-stick frying pan until soft and add the chilli pepper flakes, the colourful peppers and the linseed. When they are slightly sautéed, add the pulses, salt and pepper. Pour lemon juice and some water. At the end, add the fresh herbs, coriander and parsley.
Optionally, you may add some arugula leaves.
Preparation time: 30 mins
Ingredients for the crepe:
- 2 cups of almond milk
- 2 cups of Zea flour
- 1 teaspoon of Himalayan salt
- ½ tablespoon of stevia
- Some olive oil
Ingredients for the filling:
- lettuce leaves
In a big bowl add all the ingredients (for the crepe) and blend with a whisk or a mixer until the batter is thickened.
Grease the surface of a non-stick and not too hot frying pan with some olive oil. Next, use a ladle to pour some of the batter in the pan. With circular movements try to spread the batter to cover the whole surface of the pan. Bake for 3 minutes and flip the crepe. Bake the other side for the same amount of time.
Serve with guacamole dip, beans and lettuce leaves.
Preparation time: 15 mins
- ½ cup of walnuts
- ½ cup of prunes, pitted
- 3 teaspoons of coconut flakes
- 3 teaspoons of carob flour
- 1 shot of orange juice
- 1 teaspoon agave
Process the walnuts and the prunes in the food processor until they are tiny pieces but not pureed. Then put the ingredients in the fridge for 30 minutes until the mixture becomes tough. Form the dough into small balls.