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Psyllium husk shake Oat milk, banana, blueberries

1 tablespoon Psyllium husk 200 ml oat milk ½ banana 50 gr blueberries Mix all together with a vita-prep mixer for 2 minutes until you get a very smooth texture. Garnish with some fresh blueberries syrup and/or fresh blueberries

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Brazilian Acai,mango, hemp seeds, coconut flakes and fresh berries

Brazilian Acai mixture 100 gr of acai pure 20 gr coconut flour (can be oats or Psyllium husk) 70 gr soya milk 20 gr agave nectar (could be honey-maple syrup-brown rice syrop Blend all together until very smooth texture. Acai bowl Place the Brazilian Acai mixture in a bowl and garnish with coconut flakes, mango, berries and hemp seeds.

[dohgh-exec-chef-blog]

Turmeric  tapioca pudding shaved Coconut, cinnamon and  agave nectar

120gr coconut sugar 80gr tapioca pearls 1 lt coconut milk 120gr water 2.5gr turmeric Agave nectar Coconut Place water with tapioca perls in a bowl for 15 seconds, in the meantime heat up the coconut milk with coconut sugar and turmeric. As soon as the coconut milk Is boiling pour the presoaked tapioca pearls into the coconut milk and cook until they are clear. *stir the hot mixture very gently to avoid the crack in pearls Finish with shaved fresh or dried coconut and agave nectar

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Rice milk Panna cotta Vanilla, Passion fruit pulp, Flax seeds

500g of rice milk 60g coconut sugar 1 bonbon vanilla bean 7 sheets of gold gelatin Pulp of 2 passion fruits Flax deeds Use a small knife and open the vanilla bean, scrape out the seeds and add them in a pot with coconut sugar and the Rice milk, heat up the mixture to 50 degrees and let it rest for 20 minutes. Strain the mixture through a fine sieve and let it cool down to 20 degrees, pour the mixture in the mold of your choice, let it rest for at least 6 Hours before serving.

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