1teaspoon (or more)of liquid raw chocolate make raw chocolate: 2 teaspoons of maple syrup + 1 tablespoon cocoa powder & water, if need.
1teaspoon of cinnamon
Pour into the jar first: 1/3 cup of oats, 1 or 2 teaspoon chia seeds, 1/2 ripe banana, 1 tablespoon jam of wild strawberries, 1 handful of chopped walnuts, 1 teaspoon of maple syrup, 1/4 cup rice milk, 1 1/2 tablespoon coconut flaeks, 1 tablespoon of liquid raw chocolate (or more), 1/2 teaspoon of cinnamon. Put it in the fridge, eat in the morning.
• 1 cup of buckwheat sunk overnight
• 1/2 cup of rice milk
• 3 fresh medjool dates
• 1/2 teaspoons of cinnamon
• a little vanilla powder (optional)
• 1.5 tablespoons of coconut sugar
• 1 handful of sunflower
• 1 handful of blueberries
• 2 chopped medjool dates
• 1/2 tablespoons of sunflower
A cup of buckwheat overnight. In the morning, mix all ingredients in blender. Do not blend too much, it must be crunchy. Porridge decorate with chopped medjool dates (without skin of dates) and add sunflower seeds.
Grind in an electric coffee grinder. Add 2 tablespoons maple syrup, add 1.5 tablespoon of honey, cleaned and peeled 2 medjool dates, juice of ½ (less than half) 1 teaspoon lemon and teaspoon coconut oil.
Put nylon bags on your hands and knead the mixture. Optionally: add a little vanilla powder.
• ½ ripe avocado
• 70 grams of pistachios
• ¼ teaspoon ground cumin
• celery salt
Grind the avocado in food processor. Separate few pistachios for decoration. Pistachios grind in electric coffee grinder. Add ¼ teaspoon ground cumin and celery salt. Decorate with few pistachios.
This spread can be used for tortillas, crackers, etc …
INGREDIENTS: • one bag of spinach (baby spinach or the regular one)
• 1 ripe tomato
• 1 ripe avocado
• 100 gr quinoa
PREPARATION: Dip the quinoa in water and leave it overnight to swell. Put previously washed spinach leaves on a big plate. Tomorrow, for lunch, filter the quinoa from water and spread it over the spinach, using a spoon. Cut the tomato into thin slices and put them over the quinoa. Cut the avocado in thin slices and put them over the tomato. Use a big salad spoon to serve it on a plate. Eat with a fork and knife (to cut in small pieces). As a side dish, it goes well with the arugula salad.