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Personal Blender™ - le mixeur ultra-rapide
Recettes
I. Pudding
Recette de base
Prenez :
Fruits frais de saison
2 à 4 cuillères à soupe d'épaississant
(p ex. papaye, bananes [sont les épais-
sissants les plus simples], fruits secs
ramollis, noix [noix de cajou, noix de
pékan ou noix], graines [graines de
tournesol ou de courge]*, huile de lin
ou de chènevis ou des graines de sésa-
me ramollies [pour donner les acides
gras essentiels])
du liquide (p. ex. du jus de fruits fraî-
chement pressés, de l'eau, du yaourt
au lait de vache ou de soja, du lait de
riz, d'avoine, de soja, de pomme de
terre, de vache ou du lait frais, du to-
fou [mélangé avec 30 ml d'eau], du
kéfir au lait de soja ou de vache)
Combinez les fruits selon votre choix avec
l'épaississant ou le liquide de votre choix,
faites-en une purée jusqu'à obtenir l'onc-
tuosité souhaitée et servez. Commen-
cez avec moins de liquide et ajoutez-en
de plus en plus pour obtenir l'onctuosité
souhaitée.
Cashew-Delight à l'orange
1 1/2 tasses de noix de cajou
2 cuillères à soupe de jus d'oranges
fraîchement pressées
1 cuillère à soupe de graines de chè-
nevis
Faire une purée jusqu'à obtenir l'onctuo-
sité souhaitée, servir comme pudding ou
dip.
Ambroisie à l'abricot
1 gros ou 2 petits abricots (dénoyautés
et coupés en tranches)
2 tranches d'ananas sec (ramollies
dans de l'eau chaude)
1 cuillère à soupe d'eau pour ramollir
l'ananas sec
1 cuillère à soupe de graines de tour-
nesol ramollies
Faire une purée jusqu'à obtenir l'onctuo-
sité souhaitée, servir comme pudding ou
dip.
88


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