RECIPES

Be ready to eat the entire rainbow and to discover a whole palette of flavors! 

Zucchini spaghettis

Ingredients: – 2 zucchinis – Some leaves of basil or chopped chives. For cooked sauce: – 2 carrots – 1

Zucchini soup with Tarragon

Zucchini soup with tarragon 2 zucchini cut into pieces 1 minced onion 1 clove garlic   Steam ingredients for about

Sunflower and beetroot houmous with mint and feta

Sprouted sunflower seeds caviar with beetroot and feta cheese – 12 tablespoons sunflower seeds soaked (12h) -1 garlic clove –

Roasted rainbow carrots

Roasted rainbow carrots Finely chop 1 shallot. Toast 1 minute shallot and 1 tsp thyme. cut top of rainbow and

Raw Cookies (Choco-Hazelnuts)

Ingredients: 1/3 pitted Medjool dates ¾ cup oatmeal 1 cup almond powder ¼ cup hazelnuts or crushed almonds or pecans

Nocciotella

Ingredients:  – 250 gr of hazelnuts – 3 tbsp almond puree – 3 tablespoons raw cocoa powder – 15 dates

Macadamia nut cheese

Ingredients: – 2 cups of raw macadamia nuts( soaked 12 hours, mixed with spring water – 1/2 bunch chives or

Chia and mango jam

Chia and mango jam 8 pieces dry mango (tout in the water during 1/2 hour) 1 tsp raw honey 1

Banana Pancakes

Ingredients: -3 ripe bananas -3 eggs -5 drops vanilla extract -1/3 cup buckwheat flour -2 tbsp maple syrup. For the

Avocado and fresh herbs soup

Avocado and fresh herbs soup -2 avocados -800 ml of spring water -2 organic vegetable stock cubes -1 bunch of

Asparagus, cauliflower “mousseline”, seaweed sauce

Asparagus, cauliflower “mousseline ”, raw seaweed sauce For 4 people: 2 bunches green aspargus For the cooked sauce: 1/2 cauliflower