Strawberry and Banana Smoothie

This smoothie is ideal both for breakfast and for a snack before you go to the gym! (measures for approximately 4 people)

Ingredients:

• 1 banana (big)
• 1 cup of strawberries (about 10 frozen or fresh)
• ½ pear
• 1 tablespoon of psyllium husks
• 1½ litres of milk

Preparation:

Pour all the ingredients in a mixer and blend to a smooth and creamy consistency.Pour out into individual glasses and enjoy!

Moringa and Chocolate Smoothie

A rich and nutritious smoothie full of fibre and protein, which will give you energy and vitality throughout the day

Ingredients:

• ? teaspoon of NaturaleBio Moringa Powder
• 1½ teaspoons of NaturaleBio Cacao Powder
• 1 cup of almond milk
• 2 tablespoons of oats
• 2 frozen bananas and 3 dates
• ? teaspoon of NaturaleBio Psyllium Husk

Preparation:

Blend all the ingredients to a smooth and creamy consistency. Serve with your topping of choice.

Chia & Cherry Pudding

A delicious vegetable milk and chia seed based pudding that can be easily varied in many ways!

Ingredients:

• 500 ml vegetable milk
• 80 g chia seeds
• 200 g pitted cherries
• 80 ml apple juice (or water)
• 2 tablespoons of coconut or cane sugar
• 1 teaspoon of NaturaleBio Psyllium Husk

Preparation:

Add to a mixer the pitted cherries, apple juice, 1 tablespoon of sugar and psyllium, and blend to a smooth, even consistency. Transfer to a saucepan, bring to the boil and cook on a low heat for 5 minutes. Turn off the heat and allow to cool fully. Mix in the vegetable milk, chia seeds and remaining sugar, and allow to rest overnight in a fridge. Apply a layer of fruit jelly to the base of a glass, add the chia pudding up to the top of the glass, and complete with a tablespoon of jelly, 2 cherries and some granola.

Crackers

Ingredients:

• ¼ cup of both sunflower and pumpkin seeds
• 1 cup of ground flax seeds and ¼ cup of sesame seeds
• 2 spoons of NaturaleBio Psyllium Husk
• ½ teaspoon of salt
• 1 tablespoon of whole grain mustard
• ¼ cup of grated parmesan cheese
• 250 ml water (enough to make the mixture firm yet soft)

Preparation:

Mix all the ingredients together and leave to rest for at least 15 minutes. Spread the mixture evenly on a baking paper lined tray, and cover with another sheet of baking paper to level the mixture to a height of 2 to 3 mm. Remove the top baking paper, and cut the mixture into small rectangles with a knife so that it will be easier to break once cooked.Bake in an oven at 175° for about 30-40 minutes until uniformly cooked. Remove from the oven and leave to cool before adding a topping to your crackers!

Herb Bread

Ingredients:

• 400 g wholemeal rise flour and 100 g of chickpea flour
• 2 spoonfuls of psyllium
• ½ cube of brewer’s yeast
• 400 ml water
• 1 sprig of rosemary
• 4 sage leaves
• Salt to taste

Preparation:

Soak the psyllium in the water, and then stir in the yeast. Mix the two flours in a bowl and add the water. Knead the mixture well, and leave it to rise in a warm place, covered with acotton cloth, for 6 to 7 hours. Knead again, adding the salt and chopped herbs, arrange in a bread mould lined with baking paper, and leave to rise in a warm place again for 1 to 2 hours. Bake in a preheated oven at 180-190° for 50 minutes.

Nut Bread