Boost your energy

On this page you'll find the menu of day 5, scroll to read the recipe description

Day 5 


Fresh Green Smoothie* 


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


Beetroot Salad* on rocket with walnuts and roasted pumpkin seeds and olive oil or vinaigrette*


Avocado cacao mousse*


Soup of the diner menu of day 1 or 2 or choose to make a new soup: 

White Bean Soup* with fresh Parsley + seed cracker* 

Fresh Green Smoothie 

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.

Orange, walnuts with almond milk with honey 

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. 

Beetroot Salad 

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.



5 portions

  • 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.


Avocado cacao mousse 

2 portions

  • 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

White bean soup  

3 portions

  • 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.


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.

Seed cracker 

multiple portions

  • 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.