Recipes

  • CHIA PUDDING WITH FRUIT

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    INGREDIENTS:

    • 1 can coconut milk
    • 1 can condensed milk and 1 can evaporated milk
    • 1½ cups chia seeds
    • Berries of your choice or seasonal fruit
    • Cinnamon and shredded coconut, to taste

    INSTRUCTIONS:

    1. Soak the chia seeds in a small amount of water; once hydrated, mix with all the ingredients, with the fruit cut into small cubes.
    2. Serve topped with shredded coconut, granola, or nuts (optional).

    CHEF’S NOTE: You can substitute with the milk of your choice and replace the condensed milk with honey.

    Violeta Sandoval.













  • BEAN, CHICKPEA, AND KALE SALAD

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    INGREDIENTS:

    • 1 bunch dinosaur kale
    • 2 red bell peppers
    • 2 garlic cloves
    • 1½ red onions
    • 2 ripe peaches, or pears, pineapple, or jícama (your choice)
    • 1 bunch scallions
    • 4 yellow lemons
    • 2 cans of kidney beans, black beans, and chickpeas
    • Olive oil and sesame oil
    • To taste: salt, pepper, paprika, garlic powder, oregano

    For serving: fresh cheese or feta, walnuts, or sesame seeds

    INSTRUCTIONS:

    1. Slice the kale and onion into thin strips (julienne); finely chop the garlic; dice the peppers and fruit into small cubes.
    2. Open the cans, drain and lightly rinse; mix everything together, season to taste, and serve.

    Violeta Sandoval.

  • HIBISCUS AND WALNUT CUPCAKES

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    INGREDIENTS:

    • 2 cups all-purpose flour
    • 1 cup milk
    • 2 eggs
    • ½ cup honey or sugar
    • ¼ cup cranberries
    • ½ cup hibiscus flower purée
    • ¼ cup olive oil or 1 stick of butter
    • ¼ cup walnuts
    • Vanilla to taste

    INSTRUCTIONS:

    1. Boil the hibiscus flowers in 1 cup of water, let cool, then blend.
    2. Cream the eggs with the sugar until the mixture becomes pale, then add the remaining ingredients.
    3. Pour into small greased molds and bake at 350°F (175°C) for 30 minutes.

    Violeta Sandoval.

  • MULTIGRAIN CRACKERS

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    INGREDIENTS:

    • 1 cup cooked quinoa (very soft)
    • ½ cup spinach, beet, or carrot (for color)
    • ½ cup seeds of your choice, such as sesame, amaranth, nuts, etc.

    INSTRUCTIONS:

    1. Blend the quinoa with the vegetable used for color.
    2. Spread the mixture onto a sheet of parchment paper placed on a baking tray, and sprinkle with the seeds of your choice.
    3. Bake at 280°C (536°F) for 10 minutes, or until golden.
    4. Let cool, break into pieces, and store in a glass container.

    Violeta Sandoval.

  • PEA CREAM SOUP

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    INGREDIENTS:

    • 2 cups peas (fresh, canned, or frozen, cooked)
    • 1 small potato and 1 small carrot
    • 2 celery stalks and 2 garlic cloves
    • 1 small onion or ¼ of a large onion
    • 1 liter vegetable broth (or broth of your choice)
    • ¼ cup heavy cream or plain yogurt
    • Thyme and 2 bay leaves
    • Mozzarella or Parmesan cheese, to taste
    • Salt, pepper, paprika, and olive oil, to taste

    INSTRUCTIONS:

    1. Cut all the vegetables into small cubes.
    2. Sauté all the ingredients with one tablespoon of oil.
    3. Add the broth, bring to a boil, then remove from heat and let cool.
    4. Blend the mixture until smooth, then cook again, adding the cream and adjusting seasoning to taste.

    IMPORTANT NOTE: If using yogurt, add it to each served bowl to taste—do not cook it. You may also add cheese as desired and serve with toasted bread or multigrain crackers, as in the following recipe…ENJOY!

    Violeta Sandoval.

  • CHICKPEA AND BEAN SALAD

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    INGREDIENTS:

    • 2 cups kidney beans, chickpeas, and corn
    • 2 cups jícama, cut into small cubes
    • ½ red onion
    • ½ cup scallion stems, finely chopped
    • Juice of 3 lemons
    • ¼ bunch of mint, dill, and parsley
    • 1 cup grated carrot
    • Salt, pepper, olive oil, and chili flakes

    INSTRUCTIONS:

    1. Wash and drain the beans.
    2. Finely chop the onion, as well as the herbs.
    3. Mix everything together and season to taste.

    Chef’s Note: Jícama can be substituted with green apple or pear; if desired, serve with feta cheese or fresh cheese.

    Violeta Sandoval.