- 2 cups walnuts
- 2 d almonds
- 3 small carrots
- 10 cm leek
- 4ts raw soy sauce
- 2-3 peppers
- ruccola
- Alfalfa sprouts or other sprouts
- sunflower Kernels
Place the nuts in water 6-8 hours before use. Cut all the ingredients separately in a blender or food processor. Do not use the peppers yet;)
Mix the walnuts, almonds, carrots and leeks into a large bowl and add the soy sauce. Decorate then with ruccala on the plate, put the filling in peppers (which you have opened and taken out the seeds, so the picture) and sprinkle with sprouts and sunflower seeds.
Can serve with nut dip
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- A piece of fresh ginger
- 1-2 tsp yacon syrup
- 2.5 cups boiling water
It’s that easy. Heat water, add yacon and ginger. Simmer and stir. Tastes great!
- 1 cup unsalted cashews
- 100 ml (1 dl) water
- slightly pressed fresh garlic
pinch of salt himalaya
pinch of black pepper
Mix everything together in a blender and decide for yourself consistency. This is suitable as a salad dressing and dip.
- 80 grams of bee pollen
- 100 grams of powder lacuma
- 120 grams of coconut oil
(Can add cinnamon if you like)
Start by melting the coconut oil in the water bath. When the coconut fat is completely melted, add bee pollen and lucuma powder to the melted coconut fat. Stir.
Pour entire mixture into a form you dress with greaseproof paper. You decide how thick fudge you want. Put it in the refrigerator until it has set. Cut the caramels into pieces like before it hardens so that it is easier to break the pieces.
Caramels last long in the fridge .. but it depends if you manage to leave the stand. They are really good!
- 50 grams gojiberries
- 100 g frozen strawberries or raspberries
- 4 tablespoons agavenektar
Gojiberries must be soaked for about 1 hour in advance, mix everything together in blender and you decide when to taste.
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