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Mix the seeds together in a glass jar.
You can keep this seed mix at room temperature for 1-2 months (depending on how fresh the seeds are).
Add to yoghurts, smoothies, porridge, bread mixes, sprinkled over pasta, soups or salad.
1. Add all ingredients to a blender and blend until smooth. Then pour the mix in individual moulds and place in the fridge.
2. Mix the almond milk with the chia seeds and wait 5 minutes until the seeds get hydrated. Then add the rest of the ingredients and mix by hand. Place in individual moulds in the fridge.
Top them with berries, chocolate chips, coconut chips, granola, nuts or whatever you fancy.
When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes
While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. Add the cooked or raw spinach. Place the eggs on top and add a pinch of chilli flakes.
In a pot make a sofrito, which is softening the onions, garlic and paprika (or chorizo) in olive oil, on slow heat, so they don’t burn. Once softened add the potatoes and fry them a little bit on the outside, then add the rice and keep on mixing everything so nothing burns. Add the water (you could add chicken stock as well) and salt. Mix a little bit so everything is incorporated, increase the heat and let come to a boil. Once the first boiling bubbles appear, reduce the heat and let simmer for about 15 minutes, check if the rice is cooked or if you need to add more liquid.
When the rice is done, turn off the heat and let it rest for a few minutes before serving.
In a heated pan add the onion and garlic. Once they soften, add the tomato sauce, peanut butter, soya sauce and Tahini. Mix well and let simmer. Add the almond milk and mix well and let simmer. Once everything is cooked for 5 minutes, turn the heat off, add the yoghurt while mixing.
Pour over your favourite pasta or a bowl of rice and enjoy!
Do a marinade for the shrimps with lime juice, salt, avocado oil, black garlic and minced ginger. Let marinade for at least 1 hour. Cook the shrimp in the oven 200ºC for 20 mins, or on the stove in a pan.
Accompany it with a bowl of rice with cucumber and nectarines. Add cherry tomatoes, celery, and omega 3 seed mix. ( Sunflower seeds, pumpkin seeds, sesame seeds, flax seeds.)
This bowl can be eaten as a lunch on its own, by adding hummus to the mix.
Boil or steam the sweet potato, once cooked add to a food processor or Vitamix with a tablespoon of ghee and a pinch of pepper. Mash everything very well until creamy. Transfer to a dish and add the parmesan cheese on top.
Pre-heat oven to 180ºC
Put the salmon in an oven dish, add a bit of salt.
With a spoon add a thin layer of mustard on the salmon fillets, then add a drizzle of honey and a drizzle of soy sauce.
You can add broccoli, asparagus or other veggie you like.
Put in the oven for 15/20 mins.
You can enjoy it with sweet potato puree.
Start by drying the tofu very well. Once dry, cut the tofu in sticks lenghtwise and then again by half horizontally, so you get 2 sticks from each original stick.
In a bowl add the soya sauce or coconut aminos, the lime juice, a handful of dried parsley and the sesame seed oil. Mix everything very well with a whisk, and add the tofu. Let it marinate for at least 1 hour.
Meanwhile, in a food processor add the oats, paprika, herbs de provence and salt. That will become the coating flour for your tofus. Don’t throw away your liquid mix, use it as a dipping sauce.
Start heating a pan. While that happens take out the sticks and roll them on the flour, coating them very well. Once all of them are breaded, add the to the pan and start searing them and cooking them on each side. They should become crispy, golden and delicious.
Boil the hibiscus flowers in water, the apricots and sugar for 15 minutes.
Blend everything, add the chilli and the juice of the limes.
Add water to get the right consistency.
Cook the lentils. I usually soak them for 12 hours, but when I forget, I simly soak them for a few hours in boling water.
Befor cooking, drained them and add to a pot with salt, cumin cumin powder, ¼ onion and 2 cups of water.
Cook the mushrooms. I wash and cut them. In a pan add oil, add the mushrooms, salt and let cook. Put them aside.
In a hot pan with oil, add the celery chopped in small pieces, same as the carrot, onion and tomato. Once the vegetables are soft I puree them in a blender. If needed add a splash of water or bone broth. Trasfer the puree back to the pan and let simmer.
Take a smaller pan and add a drizzle of oil, add chopped onion. Once it is cooked take the pan off the heat and add the paprika and stir. Add the puree and let simmer. The sauces will thicken.
Taste to adjust with salt or sugar if needed. The sugar will balance the acidity.
Once it simmered for 5 minutes add the mushrooms and lentiles and stir.
Cook your favourite pasta and add the sauce. Enjoy!
