Carrot . Kefir . Den
Mousse of carrot & fermented cashew

• 250 gr cashew nuts + 1 capsule pro biotics
• 120 gr lemon juice
• 120 gr freshly squeezed carrot juice - and 55 gr Alpro almond milk
• 90 gr maple syrup (birch water)
• 90 gr coconut oil
• Soak the cashew nuts for 2h in lukewarm water, mix the nuts with 50ml water and the probiotics.

Ferment for 15h in a warm environment.

Blend lemon juice, carrot juice, maple syrup and the fermented nuts into a smooth cream, add coconut oil.

Sorbet of water kefir, pine & candied lemon

• 500 gr water kefir
• 2 tbsp pine buds
• 1 tbsp finely chopped candied lemon
• 1 tsp grated ginger
• 120 gr cane sugar
• Juice & zest of 1 lemon

Blend the pine buds and candied lemon, together with the water fondue, cane sugar and lemon juice. Put everything together in a Pacoseer cup, freeze and strain.

Carrot cake

• 200 g spelt flour
• 125 g cane sugar
• 90 gr toasted and chopped walnuts
• Pinch of cinnamon
• Knife tip of cardamom
• 2 tbsp finely chopped pine cones
• Pinch of salt
• 1 vanilla pod
• 80 ml sunflower oil
• 240 ml water + 200 gr grated carrot
• 2 tbsp baking powder
• 2 tbsp cider vinegar

Mix together flour, cane sugar, walnuts, spices and pine nuts.

Blend the carrot with water, sunflower oil and apple vinegar.

Mix everything together, add baking powder and bake, 35' in a preheated oven at 165°C.

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