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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.
Roast the 3 heads of garlic in a preheated oven (200C.) Peel and discard the papery outer layers of the whole garlic bulb.
Leave intact the skins of the individual cloves of garlic. Cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic.
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
Cover the bulb with aluminum foil.
In the same baking tray add the beets, drizzled with oil and salt.
Bake at 200C for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed and the beets are roasted.
Once cooled, press the garlic cloves to release the paste and add them to a blender. Add the beets, lime/lemon juice, olive oil, salt and yoghurt.
Blend and adjust to taste. Add to your favourite pasta
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 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 the potatoes, carrots and onion.
Blend the spinach and cilantro with a splash of water.
Once the root vegetables are cooked, blend until puree consistency. Add a splash of water to thin it out and make it easier to blend.
In a bowl add the flours, egg, salt, spinach and cilantro puree and the potato and carrot puree. Mix well until everything is incorporated.
In a hot pan, add a teaspoon of oil, make small nuggets of the mix, like little croquettes or mini burgers and cook on both sides until golden brown.
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.
Mix everything in a blender, except for the fruits.
Once you have the mix, add the berries (cut), fold throught the batter and bake for 10 mins at 200ºC.
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.
Two cans chickpeas.
Chopped red onion, celery whatever other veggies you have (red pepper, carrots etc) follow your heart. Mayo.
Splash Apple Code Vinegar. Jalapeños if you want. Salt and Pepper to taste.
Simply mix everything together and add to bread to create a sandwich with lettuce & tomato.
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.
