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Ingredients

1 apple

1/2 banana

1/2 tbsp coconut oil

3 tbsp Ultra Mix Berries

200 ml full-fat yoghurt

with vanilla flavour

Garnish with

1 tbsp chia seed

1 tbsp hemp seed

sweet nuts and seeds mix

Preperation

1. Soak the berry mix in the yoghurt for at least 15 minutes.

2. In the meantime peel the apple and cut it into small pieces. Fry them in the coconut oil until light brown. Slice the banana and add it to the pan at the last minute.

3. Place the yoghurt mixture in a deep plate and cover with the warm apples and banana.

4. Sprinkle with chia seed, hemp seed and some sweet nuts and seeds mix.

Ingredients

100 g oatmeal flakes

100 g buckwheat flakes

35 g sesame seed

30 g cashews

30 g white almonds

30 g pumpkin seeds

40 g coconut flakes

2 tbsp coconut oil

2 tbsp olive oil

6 tbsp agave syrup or rice syrup

pinch of Himalayan salt

Garnish with

40 g dried goji berries

40 g chia seed

40 g hemp seed

40 g raisins

30 g ground flaxseed

Preparation

1. Mix the nuts, flakes and seeds in a large bowl then add the oils (coconut and olive), the syrup and the salt.

2. Place the mixture on a baking tray covered with baking paper. Place the tray in a 150°C oven for 25 to 30 minutes or until the mixture is light brown.

3. It is best not to heat superfoods. Add the goji berries, raisins, chia seed, flaxseed and hemp seed only after the mixture has cooled off.

4. Eat the granola as it is or combine it with oat drink, rice drink, quinoa drink or spelt drink. You could also use low-protein dairy products. High-protein dairy products like yoghurt are more difficult to digest in combination with starch.

Ingredients

150 g mixed berries

1/2 frozen banana

3 tbsp almond cream or fresh whipped cream

1 tbsp agave syrup or coconut blossom sugar

2 tsp acai berry powder

Preparation

1. Wash the berries and slice the frozen banana. Cover the berries with the almond cream or whipped cream.
2. Garnish with a.a. berry powder and add agave syrup or coconut blossom sugar to taste.
3. This dish is full of antioxidants. In addition, the cream prevents you from feeling hungry quickly and the a.a. berry powder helps you burn fat.
4. The frozen banana ensures that your homemade lunch remains deliciously cold and fresh.

Ingredients

400 ml boiling water

2 pieces white fish of your choice

10 cm piece of unpeeled cucumber

2 to 3 broccoli florets

1/2 fennel with leaves

2 g fish stock

1 tbsp fish sauce

2 tsp green tea

1 tsp Himalayan salt

cayenne pepper

paprika

allspice powder

Garnish with

barley grass powder or Green Mix

flat-leaf parsley, finely chopped

optional: lime juice

Preparation

1. Cook the fish in 90°C water that contains the dissolved green tea and fish stock. Remove the fish from the liquid and keep it warm in a lukewarm oven.
2. Cut the vegetables into pieces and blend them together with the liquid used to cook the fish. Leave to cool to about 55°C.
3. Add the salt, add some fish sauce and season to taste with cayenne pepper, paprika and allspice powder. Mix, taste and adjust the seasoning.
4. Place the warm fish in a deep plate and pour over the soup. Garnish with some parsley, barley grass powder or Green Mix, and lime juice if desired.

Ingredients

250g of Purasana coconut flakes – fine or medium

250g of Purasana coconut blossom sugar

3 egg whites

Pinch of salt

Preparation

1. Preheat the oven to 160°C.
2. Add the salt to the egg whites and beat the mixture until stiff. Add the coconut sugar one spoonful at a time.
3. Then carefully spoon the coconut flakes through the stiffly beaten egg white.
4. Pipe small tower shapes onto a baking sheet using a piping bag.
5. Bake the coconut rocks for 25-30 minutes and leave to cool.

Enjoy!

Equipment

Circular 7" (=16cm) springform pan 

Blender

Food processor with 'S'-blade

For the base

45 gr almonds

45 gr cashew nuts

1 tablespoon Purasana RAW cocoa powder

1 tablespoon liquid Purasana coconut oil (see tips)

25 gr dates

1 coffee spoon vanilla extract

1/16 coffee spoon Purasana Himalaya salt

1 tablespoon  Purasana coconut flour sugar, liquid (see  tips)

1/8 coffee spoon Purasana maca powder

For the filling

180 gr cashew nuts, soaked for 8 hours, rinsed and drained (see tips)

200 gr strawberries

120 ml agave

1 coffee spoon vanilla extract

1 coffee spoon Purasana beetroot powder

1/2 coffee spoon Purasana baobab powder

1/8 coffee spoon Purasana Himalaya salt

200 ml liquid Purasana coconut oil (see tips)

For the swirl

1/2 cup of the filling

1 coffee spoon Purasana beetroot powder

For the topping

Purasana hemp seeds

Preperation

1. Place all the ingredients for the base in the food processor with the ‘S’ – blade and mix until it is crumbly in structure, but still sticky enough for the mass to bind together when you press on it.

2. Take a 7" springform pan with baking paper on the base and cover the base with crumble. Spread it well and press it down. Place to one side.

3. Place all the ingredients for the filling in the food processor, except for the coconut oil, and mix at high speed until it is a nice, creamy liquid. While the blender is mixing, you can then add the coconut oil. Mix for a further 15 seconds, until the oil is well-mixed.

4. Separate 1/2 cup of the filling. This is for the swirl.

5. Pour the rest of this cream onto the base of the springform pan and spread well.

6. For the swirl, place the 1/2 cup of filling back in the blender and add 1 extra KL beetroot powder. Mix again until all of the powder is absorbed. It has now become a dark red cream.

7. Place this on the top of your first filling and use it to make the decoration using the back of a spoon.

8. Place the cake in the refrigerator for a minimum of 4 hours, preferably overnight.

9. Once it is well-chilled and set, remove the cake from the springform pan..

10. Decorate with a few hemp seeds.