Organic Psyllium Husk - 99% Purity - 1 kg. Pure & Natural Psyllium Seed Husks, Produced in India. High in Fibre, to be Mixed with Water, Beverages, & Juices, Vegetarian & Vegan.

Strawberry and Banana Smoothie

This smoothie is ideal both for breakfast and for a snack before you go to the gym! (measures for approximately 4 people)

Ingredients:

• 1 banana (big)
• 1 cup of strawberries (about 10 frozen or fresh)
• ½ pear
• 1 tablespoon of psyllium husks
• 1½ litres of milk

Preparation:

Pour all the ingredients in a mixer and blend to a smooth and creamy consistency.Pour out into individual glasses and enjoy!

Moringa and Chocolate Smoothie

A rich and nutritious smoothie full of fibre and protein, which will give you energy and vitality throughout the day

Ingredients:

• ⅓ teaspoon of NaturaleBio Moringa Powder
• 1½ teaspoons of NaturaleBio Cacao Powder
• 1 cup of almond milk
• 2 tablespoons of oats
• 2 frozen bananas and 3 dates
• ⅓ teaspoon of NaturaleBio Psyllium Husk

Preparation:

Blend all the ingredients to a smooth and creamy consistency. Serve with your topping of choice.

Chia & Cherry Pudding

A delicious vegetable milk and chia seed based pudding that can be easily varied in many ways!

Ingredients:

• 500 ml vegetable milk
• 80 g chia seeds
• 200 g pitted cherries
• 80 ml apple juice (or water)
• 2 tablespoons of coconut or cane sugar
• 1 teaspoon of NaturaleBio Psyllium Husk

Preparation:

Add to a mixer the pitted cherries, apple juice, 1 tablespoon of sugar and psyllium, and blend to a smooth, even consistency. Transfer to a saucepan, bring to the boil and cook on a low heat for 5 minutes. Turn off the heat and allow to cool fully. Mix in the vegetable milk, chia seeds and remaining sugar, and allow to rest overnight in a fridge. Apply a layer of fruit jelly to the base of a glass, add the chia pudding up to the top of the glass, and complete with a tablespoon of jelly, 2 cherries and some granola.

Crackers

Ingredients:

• ¼ cup of both sunflower and pumpkin seeds
• 1 cup of ground flax seeds and ¼ cup of sesame seeds
• 2 spoons of NaturaleBio Psyllium Husk
• ½ teaspoon of salt
• 1 tablespoon of whole grain mustard
• ¼ cup of grated parmesan cheese
• 250 ml water (enough to make the mixture firm yet soft)

Preparation:

Mix all the ingredients together and leave to rest for at least 15 minutes. Spread the mixture evenly on a baking paper lined tray, and cover with another sheet of baking paper to level the mixture to a height of 2 to 3 mm. Remove the top baking paper, and cut the mixture into small rectangles with a knife so that it will be easier to break once cooked.Bake in an oven at 175° for about 30-40 minutes until uniformly cooked. Remove from the oven and leave to cool before adding a topping to your crackers!

Herb Bread

Ingredients:

• 400 g wholemeal rise flour and 100 g of chickpea flour
• 2 spoonfuls of psyllium
• ½ cube of brewer’s yeast
• 400 ml water
• 1 sprig of rosemary
• 4 sage leaves
• Salt to taste

Preparation:

Soak the psyllium in the water, and then stir in the yeast. Mix the two flours in a bowl and add the water. Knead the mixture well, and leave it to rise in a warm place, covered with acotton cloth, for 6 to 7 hours. Knead again, adding the salt and chopped herbs, arrange in a bread mould lined with baking paper, and leave to rise in a warm place again for 1 to 2 hours. Bake in a preheated oven at 180-190° for 50 minutes.

Nut Bread

Ingredients:

• 100g almond flour
• 100g flax seeds and 100g hemp seeds
• 80g hazelnuts, 80g almonds, 80g pecan nuts, 60g sesame seeds
• 375g water
• 3 tablespoons of coconut oil or extra-virgin olive oil
• 3 tablespoons of psyllium seed fibre
• 1 teaspoon of salt

Preparation:

In a bowl, combine the almond flour, flax seeds, hemp seeds, hazelnuts, almonds, pecans, sesame seeds, psyllium seed husks and salt, and mix well. Add the water and oil, and mix until everything is well blended. Transfer the mixture to a baking paper lined pan and spread out with the aid of a wetted spatula. Leave to rest for about 1 hour. Preheat the oven to 180°C, and bake for 50 minutes. Then remove the bread from its mould, using the baking paper to help you, and bake for a further 20 minutes. Remove from the oven and allow to cool completely before slicing.