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BEETROOT CREPES WITH PUMPKIN AND TALEGGIOIngredientsFor the crepes- 1 big beetroot (or 2 small)- 150g wholegrain barley flour- 200g water- 2 eggs- salt to taste- extra virgin olive oil to tasteFor the stuffing- ½ pumpkin- salt to taste- extra virgin olive oil to taste- rosemary to taste- 80g taleggio (for vegan: 2 leeks)CREPES DI BARBABIETOLA CON ZUCCA E TALEGGIOIngredientiPer le crepes- 1 barbabietola grossa (o 2 piccole)- 150g di farina di orzo integrale- 200g di acqua- 2 uova- sale...

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BLACK CARROTS JUICEIngredients (for 2 people)- 4 black carrots- 1 apple- 1 lemon- ginger to tasteBehind the scenesThis, like many other centrifuged with vegetables, are recommended before each meal; I prefer them before lunch.They are packed with vitamins, minerals, calcium, phosphorus, potassium and iron.It just has to put all the vegetables in the juicer and enjoy the fresh juice!SUCCO DI CAROTE NEREIngredienti (per 2 persone)- 4 carote nere- 1 mela- 1 limone- zenzero a piacereDietro le…

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PURPLE SMOOTHIEIngredients (for 2 people)- 4 carrots- 1 apple- 1 lime (or lemon)- ½ beetroot- ginger to tasteBehind the scenesThis, like many other centrifuged with vegetables, are recommended before each meal; I prefer them before lunch.They are packed with vitamins, minerals, calcium, phosphorus, potassium and iron.It just has to put all the vegetables in the juicer and enjoy the fresh juice!SUCCO VIOLAIngredienti (per 2 persone)- 4 carote- 1 mela- 1 lime (o limone)- ½ barbab...

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BLUEBERRY RAW CAKEIngredients (for two little cakes)Base- 120g almond flour (finely ground almonds)- 5 dried apricots (you can replace them with dates or figs)- 30g coarsely chopped almonds, hazelnuts and walnutsMousse- 250g of fresh blueberry- 2 teaspoons of psyllium seed- maple syrup to tasteBehind the scenesFor the base blend dried apricots with a tablespoon of water; then combine almond flour and coarsely chopped almonds, walnuts and hazelnuts and gently press the dough in a round 10cm…

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