Ingredients for the purification power shot
1 small (1cm) piece fresh ginger, peeled
1/2 bulb fennel
1/2 tsp Manju Matcha powder
150 ml Kulau coconut water
10 ml Manju
1 pinch of Manju sea salt
Place all ingredients in a blender and finely puree. Pour into 2 glasses and serve immediately.
Ingredients for quinoa vegetable patties
200 g quinoa
200 g winter vegetables, finely diced (leek, carrots, parsnips, turnips, fennel etc.)
Coarsely chopped herbs (parsley, thyme, spinach leaf etc.)
80 g oatmeal
Manju sea salt
Kulau organic coconut oil
Rinse the quinoa under running water. Bring to the boil with 500 ml of salted water in a medium-sized pan, reduce the heat and simmer gently for 15 minutes. Pour off the excess water and place on one side to cool. Cut the vegetables into small cubes. Place in a bowl with the quinoa and the remaining ingredients and stir well. Leave to rest in the fridge for 30 minutes. Form the dough into small patties. Gently heat the coconut oil and fry on both sides until golden brown.
Ingredients for broccoli salad with pomegranate seeds
2 heads of broccoli
1 small red onion, finely chopped
Seeds from 1 pomegranate
150 g raisins
75 g sunflower seeds, roasted
250 g natural yoghurt or soya yoghurt
1/2 tsp Manju sea salt
Milled black pepper
Detach the broccoli florets from the stalk, prepare bite-sized pieces and briefly blanch in hot water. Place in a bowl with the finely chopped onion, pomegranate seeds, raisins and roasted sunflower seeds and mix together. Add yoghurt, salt and pepper to taste. Mix well. Serve with the quinoa patties.
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