Brunch, I love brunch! So when my lil sis called me to offer to organize a yoga/ brunch at her amazing place, I jumped in!

On the menu:

In season smoothie:

Banana, peach, figs and almond milk

This smoothie is the perfect occasion, for those who don’t know how to make their own nuts/seeds milk to try.

What you’ll need for 4 :

1/2 c of almonds, soaked overnight and rinsed

3-5 c of filtered water, depending on how strong you want your milk

1 pinch of salt and 1 vanilla pod scrapped.

Put the almonds and the water in a HP blender, blends, then add the salt and vanilla. Here you have 2 options:

- you like the fibres so you’ll use the milk as it is

- you don’t! then you will use a fine drainer or a nutmilk bag ( in the Uk you can buy from my very good friend and fellow raw chef Elaine)

Keep the pulp to make cookies or raw delicious pies

Keep 4 days in the fridge.

Add the fruits and blend…. Yummy, very smoothing and healthy!

Figs are high in calcium, all B vitamins (except B12), beta-carotene, vitamin C, E and K. They are a source of calcium, iron, copper, magnesium, manganese, phosphorus, potassium and zinc. Contain high levels of polyphenols and flavonoid antioxidants.

Next its TEX-MEX.

It is the season of fresh corn so let’s make some raw tacos.

For 4 people:

Raw corn tacos

2 1/2 c of fresh corn kernels

1 small red onions

1 c of flaxseeds ground

1/2 t of salt

3 T of extra virgin oilve oil

Mexican spice (optional)

Put all the ingredients in a food processor and mix until smooth enough ( you may have to add a little water).

Using a measuring cup, form 4 1/4 c circles using a spatula on a teflex sheet. Dehydrate at 105° for about 3-4 hours. Flip over ( if the batter sticks dehydrate for another hour) directly on the tray and dehydrate for another 2 hours.

Fold into shape and store in an airtight container.

Guacamole ehehehe….

I cannot express how much  I ♥ guacamole, I could eat for breakfast, lunch and diner every single day!

2 avocados

1 small spring onion or shallot

1 small tomatoes diced

1 bunch of coriander chopped

1 juice of a lime

1 pinch of cayenne or more if you like it spicy!

1 t of ground cumin

Salt to taste.

Mash the avocados with a fork, then add all the remaining ingredients. If you want to keep it, put the avocado pit in the bowl and refrigerate.

So fresh Salsa.

1 cup of ripe mango finely diced

1/2 cup of diced cucumber

1 cup of diced tomatoes seeded

1/4 c of chopped spring onion or shallot

2 T of fresh chopped cilantro

1 T of lime juice

Pinch of salt

Combine all ingredients in a bowl mix well.

Chiliiiii Sauce

4 medium tomatoes

1/2 c of sundried tomatoes

1/2 reb bell pepper chopped

1 small red onion

1 clove of garlic

1 t of cumin

1 t of paprika

1/2 t of cayenne pepper

Salt to taste.

Blend all the ingredients in a food processor.

Better than beef

2 cups of pulp from your juicer (carrot, celery, beetroot…)

1/2 cup of sundried tomatoes, soaked for at least one hour and pureed in a blender or food processor.

1/4 cup of olive oil

1/4 cup of red onion finely chopped

1t of garlic powder

1 t of chili powder

1/4 t of cayenne

1 t of unpasterized dark miso

Salt

Toss all the ingredients together in a bowl and let sit for at least 1 hour… it will taste so much better!

So now that you have the “know-how” let’s eat these beauties.

I serve them with shredded salad, slices of tomatoes and peppers and olives.

Arriba arriba arriba!!!!!!!!!!

Let’s not forget desset )

Raw banana Sunday

The night before, freeze 4 sliced bananas

On the day, place the bananas in a food processor or like me in the juice extractor;

I add raw candied cacao nibs ( maple syrup and 1 hour in the dehydrator)

I serve with slices of fresh bananas and a raw chocolate sauce (1/2 c of raw cacao powder, 1/2c of coconut oil, 1/2 c of agave syrup)

I sprinkle with candied buckwheat (same method for the cacao nibs)

I love this dessert, so simple…………………………and SO YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!