Get Inspired
With Livity

In a large pot, bring the fresh milk to a boil. Remove it from the heat and add the lemon juice.

Wait for 2 minutes, then stir until the mixture curdles.

Strain the curdled mixture through a fine cheesecloth and season the curd with salt.

While the curd is still warm, add the butter and blend until smooth.

Cool the cream and spread it on a Livity rice cake.

Melt the cocoa butter in a double boiler and brush it onto the Livity rice cakes. Refrigerate them for 5 minutes.

Top the rice cakes with cottage cheese and fruits of your choice.

Drizzle the fruits with a little agave syrup.

Combine all ingredients and blend gently for a short time.

Spread the blueberry skyr on a Livity rice cake and top with blueberries and other fruits of your choice.

Coat the beetroot with olive oil and generously sprinkle with salt. Wrap each beet individually in aluminum foil and bake in a preheated oven at 200°C (392°F) for 45 minutes or until tender.

Once cooled, peel the beetroot and slice it thinly.

Mix all the vinaigrette ingredients and stir until smooth and well combined.

Place cottage cheese on a Livity rice cake, layer the sliced beetroot on top, and drizzle with rose vinaigrette.

Boil the chickpeas in water with 1 tsp of baking soda. This technique breaks down the chickpea skins, resulting in a smoother hummus.

After draining the chickpeas, combine all ingredients in a blender and blend until smooth and creamy.

Season to taste and serve on Livity rice cake.

Combine all ingredients in a blender, except the chocolate and nuts, and blend until smooth and homogeneous.

Shape the mixture into bonbons, drizzle with melted chocolate, and sprinkle with nuts.

Refrigerate the bonbons until firm (if you can resist them), then enjoy!