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It is as easy as combining all the ingredients once they are prepped.
Drizzle the balsamic vinegar reduction over the salad. Add the mint for freshness if you want
Enjoy!
1. In a food processor add the chestnuts, onion and garlic.
2. Heat up a, previously oiled pot and add the mix.
3. Cook until fragrant. Add the cream cheese and whisk with the chestnut mix, once everything is blended together.
Add the milk whisking to avoid lumps
1. Roast the 3 heads of garlic in a preheated oven (200C),
2. Peel and discard the papery outer layers of the whole garlic bulb.
Leave intact the skins of the individual cloves of garlic.
Cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic.
Drizzle a couple teaspoons of olive oil over each exposed garlic cloves.
Cover the bulb with aluminum foil.
3. Bake at 200C for 30-40 minutes, or until the cloves are
lightly browned and feel soft when pressed.
4. Once cooled, press the garlics to expose the paste and blend with the chicken stock, adding more salt if needed
5. Bring to a boil, just as the bubbles start, add the whisked egg and whisk into the soup. This will thicken the soup.
1. Brush the bread with the melted butter and toast it.
2. Take the mascarpone cheese add the honey and mix
it up in a bowl.
3. Then take a smear of the cheese mixture and spread
It on your sliced bread.
4. Chop the strawberries and put them in a bowl.
5. Add a teaspoon of chopped mint and a tablespoon
honey and mix it all up.
6. Take the strawberry mixture and top it on the bread.
Mix the seeds together in a glass jar.
You can keep this seed mix at room temperature for 1-2 months (depending on how fresh the seeds are).
Add to yoghurts, smoothies, porridge, bread mixes, sprinkled over pasta, soups or salad.
Roast the 3 heads of garlic in a preheated oven (200C.) Peel and discard the papery outer layers of the whole garlic bulb.
Leave intact the skins of the individual cloves of garlic. Cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic.
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
Cover the bulb with aluminum foil.
In the same baking tray add the beets, drizzled with oil and salt.
Bake at 200C for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed and the beets are roasted.
Once cooled, press the garlic cloves to release the paste and add them to a blender. Add the beets, lime/lemon juice, olive oil, salt and yoghurt.
Blend and adjust to taste. Add to your favourite pasta
When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes
While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. Add the cooked or raw spinach. Place the eggs on top and add a pinch of chilli flakes.
This recipe is as simple as it is delicious.
Simply drizzle the cleaned artichokes with olive oil. Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes.
Once tender and golden brown, add Parmigiano Reggiano shavings on top and a drizzle of balsamic vinegar reduction.
Boil the potatoes, carrots and onion.
Blend the spinach and cilantro with a splash of water.
Once the root vegetables are cooked, blend until puree consistency. Add a splash of water to thin it out and make it easier to blend.
In a bowl add the flours, egg, salt, spinach and cilantro puree and the potato and carrot puree. Mix well until everything is incorporated.
In a hot pan, add a teaspoon of oil, make small nuggets of the mix, like little croquettes or mini burgers and cook on both sides until golden brown.
Boil or steam the sweet potato, once cooked add to a food processor or Vitamix with a tablespoon of ghee and a pinch of pepper. Mash everything very well until creamy. Transfer to a dish and add the parmesan cheese on top.
Two cans chickpeas.
Chopped red onion, celery whatever other veggies you have (red pepper, carrots etc) follow your heart. Mayo.
Splash Apple Code Vinegar. Jalapeños if you want. Salt and Pepper to taste.
Simply mix everything together and add to bread to create a sandwich with lettuce & tomato.
Start by drying the tofu very well. Once dry, cut the tofu in sticks lenghtwise and then again by half horizontally, so you get 2 sticks from each original stick.
In a bowl add the soya sauce or coconut aminos, the lime juice, a handful of dried parsley and the sesame seed oil. Mix everything very well with a whisk, and add the tofu. Let it marinate for at least 1 hour.
Meanwhile, in a food processor add the oats, paprika, herbs de provence and salt. That will become the coating flour for your tofus. Don’t throw away your liquid mix, use it as a dipping sauce.
Start heating a pan. While that happens take out the sticks and roll them on the flour, coating them very well. Once all of them are breaded, add the to the pan and start searing them and cooking them on each side. They should become crispy, golden and delicious.
