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20g buckwheat flakes 10g buckwheat puffs 15g coconut flakes or desiccated coconut 40g Medjool dates, pitted and sliced 15g walnuts, sliced 10g cocoa nibs 100g strawberries, hulled and sliced 100g plain Greek yoghurt (or vegan option, such as soya or coconut yoghurt) Mix all of the above ingredients together (overlook the strawberries and yoghurt if not serving quickly).

Combine with the chilli, capers, parsley and lemon juice. You might put whatever in a blender however the end outcome is a bit different. Heat the oven to 220C/gas 7. Marinate the chicken breast in 1 teaspoon of the turmeric, the lemon juice and a little oil. Leave for 510 minutes.

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Get rid of from the oven, cover with foil and delegate rest for 5 minutes prior to serving. On the other hand, cook the kale in a steamer for 5 minutes. Fry the red onions and the ginger in a little oil, until soft but not coloured, then include the prepared kale and fry for another minute.

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Serve together with the chicken, veggies and salsa. 120g walnuts 30g dark chocolate (85 per cent cocoa solids), burglarized pieces; or cocoa nibs 250g Medjool dates, pitted 1 tablespoon cocoa powder 1 tablespoon ground turmeric 1 tbsp additional virgin olive oil the scraped seeds of 1 vanilla pod or 1 tsp vanilla extract 12 tbsp water Place the walnuts and chocolate in a food mill and procedure till you have a great powder.

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You might or may not have to add the water depending on the consistency of the mix you don't desire it to be too sticky. Using your hands, form the mix into bite-sized balls and refrigerate in an airtight container for at least 1 hour prior to eating them.  Sirtfood diet  could roll some of the balls in some more cocoa or desiccated coconut to accomplish a different finish if you like.