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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
