Morning Green Smoothie

Serves two 

Ingredients: 

(select organic ingredients as much as possible)

2 cups almond milk 

1 medium-sized banana; sliced crosswise 

1 celery stick; leaves removed and roughly chopped 

2 handfuls of spinach; washed and stems removed 

1 handful of cilantro leaves 

2 tablespoons of lightly toasted seed mix (brown flax seeds, white and black sesame seeds, chia seeds) 

Preparation: 

Excluding the leafy greens, put all other ingredients in a blender and give it an initial churn. Add the spinach and cilantro and then blend to a smooth consistency. Enjoy with Croissant Integral on the side! 

Moringa Cacao Smoothie

Serves two 

Ingredients: 

1 large banana; sliced crosswise 

2 cups almond milk 

3 tablespoons lightly toasted brown flaxseeds 

1 heaped teaspoon moringa powder 

1 heaped teaspoon cacao powder 

Preparation: 

Put all ingredients in a blender, in the order listed above. Blend to a smooth consistency and enjoy! 

Trumpet Mushroom Rice

Serves two 

Ingredients: 

1 cup Basmati rice; steamed to a fluffy texture 

100g black trumpet mushrooms; washed, drained and roughly chopped 

80g arugula 

10 quail eggs; soft boiled and halved 

1 red tomato; cut in cubes (even better to use ripe red cherry tomatoes; about 10, halved) 

6 garlic cloves; minced 

3 tablespoons of extra-virgin olive oil 

Juice of half a lemon 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, cook mushrooms in a tablespoon of olive oil for about 3 minutes. Add the garlic and continue cooking for another 5 to 7 minutes, or until the mushrooms soften. Be careful not to burn the garlic. Add salt to taste and turn off heat. Put the arugula, quail eggs and tomato in a large bowl. First add lemon juice, salt and black pepper to the bowl and then mix in the cooked mushrooms. Drizzle in the remaining olive oil and then finally add the cooked rice to the bowl. Mix together and enjoy! 

Breakfast Carrot Pumpkin Soup

Serves two 

Ingredients: 

2 medium-sized carrots; peeled and chopped crosswise 

1 wedge of Cinderella pumpkin; peeled, seeded and roughly chopped 

2 tablespoons of minced ginger 

½ yellow onion; roughly chopped 

1 bay leaf 

1 tablespoon of extra-virgin olive oil 

Sea salt to taste 

Lightly toasted seed mix (flax seeds, sesame seeds, chia seeds) to garnish 

Preparation: 

In a pot over medium heat, cook onion in a tablespoon of olive oil for 1 to 2 minutes. Put in the pumpkin and continue cooking for about 3 minutes. Then add the carrots and ginger and cook for another 5 to 7 minutes, or until the vegetables start to soften. Fill the pot with water until the vegetables are just submerged, put in the bay leaf and then bring to a boil. Reduce to a simmer and continue cooking for 7 to 10 minutes, or until the vegetables become completely tender. Stir in salt, transfer to a blender and then blend to a smooth consistency. Garnish with seed mix and enjoy whilst hot!