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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.
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.
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 the oven to 180ºC.
Get ready a baking tray and oil it.
In a bowl mix the flours, baking powder and salt. Mix well. Add the yoghurt and mix with a fork or spatula until well incorporated. The dough must look like breadcrumbs.
In a clean surface, add a bit of flour, take the dough and mix it around 15 times, until it’s not sticky any more.
Divide into 4 equal parts. Make little balls and make a whole in the middle with your finger.
Put the on the baking tray. Grab the beaten egg and with a brush, brush the dough on the surface and add the desired toppings.
Put it in the oven for 25 minutes. Let cool for at least another 15 minutes before cutting them.
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!
