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This sauce is as simple as can be. Simply steam all the ingredients together, except for the basil and blend with 1/4 cup of water or broth and the basil. Season with salt, add to a pot and simmer for a few minutes.
You can strain the sauce before using it.
Cook your favourite pasta according to the instructions.
In the meantime, roast 4 garlic heads in the oven at 200ºC for 30-40 minutes.
Soak the cashews in hot water for at least 30 minutes and steam the potatoes.
Once everything is cooked, in a blender add the garlic cloves, potatoes, cashews, lime juice, salt and parsley. Add water or pasta water until you get the desired consistency. It has to be creamy, not too thick nor too thin.
Coat the pasta with the sauce and enjoy
We use pre-cooked shrimp. Marinate them in a simple sauce made with lime juice, chopped cilantro and a pinch of salt. Blend it all together and throw in the shrimp, the red onions and the radishes.
Grab a tostada, spread some mayo. Add the shrimp, avocado, red onion on top and radishes on top.
You can add some drops of Valentina sauce or Salsa Verde on top.
Warm up your pressure cooker. Add a drizzle of oil and let heat up. In the meantime cut the onions in stripes. Add them to the pot at medium heat until caramelised. Take the onions out and put the seasoned pork in. Sear it from all sides, it will add an interesting depth of flavour.
Once seared add the onions back in and add water to cover the pork.
Close the pressure cooker and let cook for 30 minutes. Once done it should be soft and fall apart.
Clean and cut in half the Brussel Sprouts. Place them in an oven-safe pan and drizzle with olive oil and salt in a pre-heated oven at 200ºC
While the Brussel Sprouts are roasting make the sauce by mixing the coconut aminos, honey and lime together. Taste and add a pinch of salt if needed.
Once the Brussel Sprouts are roasted ( around 25 minutes,) take them out of the oven and drizzle with the sauce on top.
You can add some Parmesan shavings on top.
Preheat the oven to 180ºC
In a bowl place the greens of your choice, the grain of your choice, chickpeas and add the vegetables. Once done, drizzle with the dressing.
It is important to have all the ingredients previously cooked.
To make the spring rolls, fill a bowl or pan big enough to fit the rice paper with warm water. Soak the rice paper in the water for about 30 seconds – until pliable but not soggy. Place the rice paper on a work surface, put a sixth of the filling onto the wrapper and roll up like a fat sausage. Wet the edges of the wrapper, press to seal. Repeat with other wrappers and the rest of the mixture
To serve, leave the rolls whole or cut them in half with a sharp knife. Sprinkle with sesame seeds (if using) and serve with the dipping sauce.
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!
This is a very easy recipe. You just have to blend all the ingredients together, except for the chicken fillets of course.
Put the flour mix in a dish and coat the chicken on both sides.
Cook the chicken in a previously hot and oiled skillet until crispy on both sides.
Grab a pan and start warming it up.
Place the oats, nuts and omega 3 seed mix and toast them a little bit.
Add the coconut shreds and cacao, and mix well.
Add the honey and continue mixing until everything is incorporated.
Turn the heat off and let cool for 2 minutes.
Enjoy with a bowl of yoghurt and fruit
