Spring Detox Seasonal Recipes
BREAKFAST RECIPES
CHOCOLATE VEGAN PORRIDGE
INGREDIENTS
• 150ml Soy Milk
• 30g Oat Flakes
• 10g Chia Seeds
• 1 tbsp of Cocoa
• 1 tsp Honey
DIRECTIONS
In a small pan pour 150ml of vegetable milk and add all of the dry ingredients (30g oat flakes, 10g chia or flax seeds, 1 tsp persimmon or cinnamon, 1 tsp honey) and mix and cook everything for 5- 6 minutes, until the mixture becomes hot and well blended.
Garnish your bowl with 1 handful of red fruits or 1 sliced kiwi.
Please note that you can prepare your vegan porridge also the night before and let it rest in the fridge overnight. When you wake up in the morning, you will just have to quickly heat it up in the microwave and add some fresh fruit on top.
FRUIT OF MIAMI
Ingredients
Half a Banana
3 tablespoons of Dried Fruit and seeds to taste (or dried fruit creams without sweeteners)
1 tablespoon of Linseed or Sesame Oil
1/2 Lemon Juice
Fresh Seasonal Fruit (at least 3 different types)
DIRECTIONS
Mash the banana and mix it well with all of the other ingredients. Garnish your bowl with fresh fruits and enjoy it with a delicious Babasucco juice!
FRENCH TOAST
Ingredients
2 slices of Wholemeal Bread
60 ml Egg White
1 tablespoon of Vegetable Milk
Cinnamon
Topping: Yogurt, Banana, Blackberry or other Berries
DIRECTIONS
1. Mix together in a bowl the: egg white, the milk and the cinnamon.
2. Dip the bread well on both sides of your mixture and then preheat a pan and bake the bread on both sides for approximately 3 minutes.
4. Garnish your delicious toast with some plant-based yogurt, sliced banana and blackberries.
5. Combine with your favorite Babasucco juice and enjoy!
LUNCH RECIPES
buckwheat pasta with cannellini beans hummus and olives
INGREDIENTS
50g Buckwheat Pasta
150g Cooked Beans
Salt and Pepper To Taste
20g Olives
DIRECTIONS
Cook the pasta in plenty of lightly salted water.
In the meantime, place the cannellini beans previously cooked with 10 ml of extra virgin olive oil, a pinch of salt and pepper in a mixer. Once you have obtained a cream, add in the mixture, the olives and ½ glass of the cooking pasta water.
Drain the pasta, place it in a bowl and mix it well with your cannellini bean cream for a few seconds and then serve!
SOBA NOODLES WITH SALMON AND AVOCADO
INGREDIENTS
1 tablespoon of Extra Virgin Olive Oil
350 g of Salmon Fillet
250 g Green Asparagus or Green Bean
100 g Baby Spinach
1 ripe Avocado
Sesame Seeds
Seasoning
2 tablespoons of Rice Vinegar
2 teaspoons of Honey
1 tablespoon of Soy Sauce or a pinch of Salt
3 tablespoons of Extra Virgin Olive Oil
Black Pepper
DIRECTIONS
Cook the asparagus in a hot pan for 3 minutes and then drain them.
Cook the soba noodles in a salted water pan, as indicated on the package, and then cool them down as soon as they are ready in cold water.
Transfer the soba noodles to a bowl and add the dressing to them (rice vinegar, honey, soy sauce, extra Virgin olive oil and pepper). Mix all of the ingredients well and then add the chopped asparagus, diced avocado, sesame seeds and baby spinach.
In a pan, cook the salmon for 3-4 minutes per side without overcooking it inside.
Serve the soba noodles together with the vegetables and the roasted salmon!
RED RICE WITH TUNA AND MIXED VEGETABLES
INGREDIENTS
50g Red Rice
2small cans of Tuna or 120g of Prawns
Salt and Pepper To Taste
10ml Extra Virgin Olive Oil
150g Seasonal Vegetables
DIRECTIONS
Cook the rice in a hot boiling water pan for approximately 30 minutes (read the package cooking times). In the meantime, cut the seasonal vegetables into cubes (zucchini and cherry tomatoes) and sauté all of them in a pan with lightly oregano, salt and pepper.
Once the vegetables are cooked, add the drained tuna of the fresh prawns to it.
Sauté everything in a pan for a few minutes and then add the red rice. Enjoy hot or cold!
DINNER RECIPES
KAMUT PASTA WITH BROCCOLI CREAM AND TOMATOES
INGREDIENTS
70g of Kamut Paccheri
150 gr already cooked Broccoli
50 g Tofu
10 ml Extra Virgin Olive Oil
Salt and Pepper To Taste
1 tablespoon of toasted Pine Nuts
DIRECTIONS
Cook the Paccheri Pasta in a pan with salted water. In the mean time, in a mixer, blend the broccoli with the tofu, the oil, the pine nuts, the pepper and a pinch of salt. Add a little cooking water to your mix, to make it even more creamy and blend.
Season your pasta with this delicious cream and add a Babasucco Detox juice to enhance your daily antioxidants intake!
PEA CREAM WITH GOAT CHEESE
IngrediEnts
500 g fresh or frozen Peas
100 g chopped Onion
550 ml Vegetable Broth
1/2 teaspoon of Tarragon
Pepper
Extra Virgin Olive Oil
Fresh Goat Cheese
DIRECTIONS
In a saucepan, cook the onion with a little extra virgin olive oil. Then add the peas and cook them for 2-3 minutes. Add the tarragon and cook everything for another 10 minutes. Once everything is cooked, transfer in a mixture and blend your ingredients until you obtain a cream.
In a separare bowl, mix the goat cheese with 1 teaspoon of extra virgin olive oil and a drop of water using a spatula, in order to obtain a thicker cream.
Serve the soup in your favorite bowl and add two tablespoons of goat cheese in the center to add an extra taste to it!
SEITAN BURGER WITH PEAS AND QUINOA
INGREDIENTS
• 120g Seitan
• 100g Peas
• 2 tbsp. Breadcrumbs or Wholemeal Flour
• Salt and Pepper To Taste
• 10g Cashews
• 10ml Oil
• 50g Quinoa
directions
Cook the quinoa according to the cooking times on the package. In the mean time, add the seitan, the peas, the cashews, the oil, the salt and the pepper in a mixer. From the mixture obtained, start creating some small little plant-based burgers with your hands.
Cook the burgers in a non-stick pan with a drizzle of olive oil, until they become golden and crunchy. Serve them with the quinoa and some grilled vegetables!