Green on green: courgettes in Thai basil
Ingredients:
5-6 medium courgettes
200 g oyster mushrooms
200 g green pepper
100 g mung bean sprouts (grown with the Fresh Life)
80 g wild peanuts
200 g wild herbs or baby kale/chard and/or spinach -spinach
For the pesto:
2 large handfuls of Thai basil leaves (alternatively also normal basil or mint)
2 handfuls of coriander leaves
4 cloves of garlic
1 1/2 dried chilli peppers, with seeds (if you don't like it spicy not like it hot, remove the seeds before
remove the seeds first)
1 1/2 teaspoons salt
100 g cashews
2 tablespoons coconut blossom sugar
2 fresh passion fruits / passion fruit
6 cm piece of ginger
100 ml coconut cream (from 150 g grated coconut)
60 ml coconut oil
For the vinaigrette:
1 passion fruit or maracuja
1/3 teaspoon salt
1 squeeze of lime juice
2 tablespoons coconut oil
1/2 tablespoon coconut blossom sugar
Preparation:
Use the spiral cutter to turn the courgettes into spaghetti or wide flat noodles. Mix in a bowl with ⅓ teaspoon of salt and massage with your hands hands until they are moist and softer. Leave to stand for approx. 15 minutes and then squeeze out the excess water.
If necessary, use a soft brush to remove some of the dirt from the oyster mushrooms. dirt with a soft brush and then pluck into fine strips with your hands along the pluck into fine strips. Cut the green pepper (deseeded) into thin strips. Chop the Coarsely chop the wild peanuts with a knife or in a food processor. Wash the Wash the wild herbs and spin dry.
For the pesto, wash the coriander and Thai basil and spin dry. Peel the garlic cloves. Cut the passion fruit in the centre and scoop out the flesh. Peel the ginger, cut into thin slices and chop into small pieces. Finely chop the chillies chop the chillies. Mix all the ingredients except the coconut cream and coconut oil in a food processor into a pesto in a food processor.
For the coconut cream, mix the grated coconut with 150-200 ml water at the highest setting in a high-speed blender and sieve through a nut milk bag. sieve through a nut milk bag. Leave to stand for approx. 10 minutes until the water has has separated from the coconut cream. Skim off only the coconut cream from the top. Dry the heat the coconut oil slightly in the dehydrator or in a bain-marie so that it becomes liquid and and add to the pesto together with the coconut cream and mix well again. mix well again.
Green tuber smoothie
Ingredients:
1/3 Hokkaido pumpkin
1 small tuber of ginger
1 carrot
1 apple
2 sprigs of sage leaves
1 handful spinach
400 ml water
Preparation:
Peel the ginger bulb and carrot. Break the carrot into smaller pieces and place in the Vitamix 750 together with the ginger.
Halve the Hokkaido pumpkin and put the desired amount into the blender jug the desired amount into the blender jug with or without the pumpkin seeds.
Quarter the apple and add to the blender jug with the clean spinach and sage into the container.
Pour 400 ml of cold water over all the ingredients and blend using the blend until creamy using the smoothie programme on the Vitamix 750.
Enjoy your meal.
Ingredients for the recipes
0.2 l (€29.95* / 1 l)
€5.99*
Perfect for preparation
New products
40 g (€57.25* / kg)
€2.29*
90 g (€77.22* / kg)
€6.95*
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