Prêt pour une nouvelle expérience gustative? Tout ce dont il y a besoin c’est d’un verre d’eau, d’un cocktail ou d’un long drink, au choix, ou, pourquoi pas, d’une tasse de café, et de son infusion JUNIP préférée! Il suffit de simplement renverser la bouteille au dessus du verre et hop – d’un tour de main, on aura ajouté à notre boisson une nouvelle touche d’excellence gustative. Il ne reste plus qu’à remuer légèrement pour pouvoir profiter d’une nouvelle expérience sensorielle unique. Il est aussi possible de mélanger plusieurs JUNIP différents selon les envies créatrices! Et, au cas où il soit nécessaire de le redire – il faut savoir qu’on peut aussi utiliser les infusions JUNIP pour faire de la cuisine ou des pâtisseries. A retrouver ici très bientôt, de nouvelles idées inspirantes et des recettes créatives!

Vanilla Smoothie Bowl

Ingrédients:

SMOOTHIE:
2 frozen bananas
1 apple
2 tbsp Goji berries
2 shots JUNIP Vanilla
a bit of water

TOPPINGS:
chia seeds
blueberries
coconut flakes
cocoa nibs
dried papaya
mulberries

Méthode:

For your smoothie: add all ingredients into a shaker and blend well. Pour the smoothie in a bowl and add your favourite toppings to give your smoothie bowl that extra little something.

Grapefruit Rosemary Spritz

Ingrédients:

2 shots JUNIP Pink Grapefruit
2 shots JUNIP Rosemary
6 cl grapefruit juice
ice cubes
soda water

Méthode:

Mix JUNIP Pink Grapefruit, JUNIP Rosemary and the grapefruit juice in a glass with ice cubes. Fill up the glass with soda water.

Porridge Sweet & Sour

Ingrédients:

80 g oat flakes
300 ml soy milk
2 shots JUNIP Lemon
1 tbsp tangerine jam

Méthode:

First, add the milk and oat flakes to a pot. Add 2 units JUNIP Lemon, boil and stir well. When the porridge is ready, pour it in a bowl and add a spoon of orange or tangerine jam as a topping. So simple but incredibly delicious!

Coconut Donuts

Ingrédients:

DONUTS:
295 g flour
125 g sugar
1 tsp baking soda
100 ml rapeseed oil
290 ml almond milk
2 shots JUNIP Vanilla

TOPPING:
powdered/icing sugar
coconut milk
blue spirulina powder
beetroot juice
blueberry powder
vegan chocolate
other decor

Méthode:

First preheat oven to 190 ° C top/bottom heat. Combine the ingredients for the donuts with a hand mixer or with a kitchen machine to a creamy dough and spread in a greased donut baking mold of 6 pieces each. Bake in the oven at 190 ° C for about 30 – 40 minutes. As the donuts cool down, the various icings can be prepared. Mix the powdered/icing sugar with a small amount of coconut milk and add various powders or the beetroot juice to the mix. The cooled donuts can then be dipped with the top in the Icing and subsequently decorated with various sprinkles, melted chocolate, etc. Your creativity is of course unlimited. Then let the Icing dry and enjoy!

Mango-Pomegranate Popsicles

Ingrédients:

1 mango
½ pomegranate
a handful of grapes
2 shots JUNIP Pomegranate
soda water

Méthode:

Cut the mango in small pieces, pick the pomegranate seeds and slice the grapes. Put this fruity mix into the popsicle form. Pour the soda water and JUNIP Pomegranate into the forms and put in your freezer and let it freeze.

Fruity Porridge

Ingrédients:

80 g oat flakes
300 ml soy milk
1 tbsp coconut flour
1 tbsp coconut chips
1 tsp chia seeds
2 shots JUNIP Cherry
optional: agave syrup, fresh fruit

Méthode:

Put the oat flakes into the mixer and mix until it becomes “flour”. Then mix the ground oat flakes with the soy milk, the coconut flour, the coconut chips and the chia seeds in a pot. Stir with warm water until a creamy, slightly firmer consistency is reached. Now take the saucepan from the hotplate, stir 1-2 units JUNIP Cherry well and sweeten as required with some agave syrup. Add some fresh fruit and enjoy.