Boost your energy

1 portion

• 1 cup spinach or kale or bokchoy
• 1 cup chopped cucumber
• 1 ripped frozen banana
• 1 tsp coconut oil
• ¼ cup Coconut water 
• Fresh mint
• Chia seed
• Ice cubes

How to make it:

Blend all together the ingredients.

Optional to decorate and top your smoothie with any kind of superfood such as:

Chia seeds, Flax seeds, Hemp seeds, Bee pollen, a pinch of spirulina.

1 portion

• 1 Orange cut in cubes mix with 6 walnut half’s
• a bit almond milk and 1 tsp honey

How to make it:

1 Orange cut in cubes mix with 6 walnut half’s and a bit almond milk + 1tsp honey. 

1 portion

• 1 cup grated beetroot
• Tarragon leaves
• Walnuts
• Garlic + Olive oil + Lime

How to make it:

Grate the beetroot and put it together with tarragon leaves & salt pepper. On top put the walnuts. Serve with the dressing: Olive oil, lime & garlic.

• 6 Tbsp. Balsamic Vinegar
• 3 Tbsp. Water
• 2 Tbsp. Dijon Mustard
• 1 Tbsp. Garlic
• 1/2 Cup Olive Oil
• Pinch of Salt & Pepper

How to make it:

Mix all ingredients in a bowl using a spoon. 
Store left over liquid in fridge in a sealed bottle or air-tight container.

• 6 Tbsp. Balsamic Vinegar
• 1/2 ripe avocado
• 1 banana
• 1/2 cup almond milk or little less depending on consistency
• 2 tbsp. of pure cocoa
• 4 tbsp of honey

How to make it:

In a blender or processor put vegetable milk, avocado, banana, cacao and agave until obtaining consistency desired. Refrigerate for 2 hours for better consistency.

Optional to decorate:

cacao beans, coconut laminated, pumpkin seeds

• 350g Pinto Beans
• 7 Cups Water
• 3 Garlic Cloves
• 1 Medium White Onion
• 1 Bay leaf
• ¼ Tsp. Thyme
• ¾ Cup Natural white rice
• 1 Can Tomatoes (Ounce Can, 400grams)
• 3 Tbsp. Soy Sauce (low salt)
• Pinch Salt and Pepper for seasoning

How to make it:

• Overnight: 

Prepare the soup by soaking the Pinto beans overnight.

• Preparation:

Place a big pot onto a high heat. Be sure to rinse the soaked beans first, then add beans to the boiling water. Also add garlic, onion, bay leaf, thyme. Let boil 5-6 minutes. Stir gently.

Reduce heat and cover, leaving the mixture to simmer for 1 to 1 and a half hours until Pinto beans are tender. Add natural rice, soy sauce and salt/pepper to the mix for seasoning. Again bring to a boil for 5 minutes. Reduce heat and simmer for 30-45 minutes. Until rice is cooked.

Topping:

Serve in a bowl and put on top some fresh herbs / seeds. Serve and enjoy hot.
Store left overs in an air-tight container in the fridge for up to 3 days.

When you added the white rice, don’t add the seed cracker. If you don’t add the white rice, eat the seed cracker.

• ½ cup pumpkin seeds
• 1cup ground flax seed
• ½ cup sesame
• 1 cup water
• 1 Pinch of salt and pepper

Optional to decorate:

You can sprinkle some herbs such as oregano or some chili.

How to make it:

Mix all ingredients together in the bowl. Leave the mixture for 15 minutes. Spread the preparation on a tray with baking paper. Spread on the tray as thin as possible. You can sprinkle some herbs such as oregano or some chili. Bake in the oven for 1 hour at 170C.