150gr of white shimeji mushrooms cooked in white wine for five minutes
Add mangetout for three minutes (make sure it doesn’t get too soft)
3 cucumbers, sliced
1 cup of cooked wholegrain bulgar wheat
Handful of baby spinach, cut
4 large green Romain lettuce leaves, chopped
6 baby radishes
Oil free Dressing:
1 tablespoon of fresh mint finely chopped (about six fresh leaves)
1 and 1/2 fresh lemons, juiced
3 cloves of garlic, grated or finely chopped
1 tablespoon of dried basil
1/4 teaspoon of Himalayan salt
1/8 teaspoon of ground black pepper
1 teaspoon of English mustard
Raw Chocolate Gogi Berry Dessert
5-6 ripe bananas
1 drop of vanilla extract
2 tablespoons of sunflower seeds
4 tablespoons of ground flaxseeds
6 tablespoons of almond flour
1 cup (80gr) of presoaked dried gogi berries
3 tablespoons of cocoa powder
120gr of dark vegan chocolate, melted
3 tablespoons of agave
Mix all together and put in the freezer for 30 minutes or two hours in the fridge.
Decorate with almond flakes and mixed berries or seeds, coconut flakes or fruit.
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