Recipes

  • BEAN TACOS WITH SWEET POTATO

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    INGREDIENTS:

    • 2 sweet potatoes and 1 red onion
    • ½ cabbage
    • ¼ bunch of cilantro and green onions
    • 1 jalapeño (optional)
    • 2 cans of beans of your choice
    • 6 lemons
    • 4 cloves of garlic
    • Spices: oregano, salt, pepper, chili powder, garlic, paprika
    • Corn tortillas

    PROCESS:

    1. Peel and julienne the sweet potatoes and onion. Finely chopped garlic and cilantro.
    2. Cook the sweet potatoes with the onion and spices until al dente.
    3. Wash the cans and beans, drain, mash them and cook them with the garlic and spices.
    4. Cut the cabbage into thin strips and add the onion, lemon and finely chopped cilantro, season to taste with spices.
    5. Heat the tortillas with very little oil and then form the tacos.

    Violeta Sandoval.

  • CUCUMBER AND ALOE VERA WATER

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    INGREDIENTS:

    • 1 Persian cucumber
    • ¼. bunch of mint
    • 1/3 of aloe vera
    • Honey and ice to taste

    PROCESS:

    1. Make slices of cucumber with the peeler and keep in water with ice (for decoration)
    2. Blend the cucumber, mint and aloe vera garnish, add honey to taste and a pinch of salt.
    3. Serve very cold and decorate with the cucumber that we had on ice.

    CHEF’S NOTE: 

    For decoration, cut cucumber slices with the peeler and submerge them in ice water, leave them for 10 minutes and that’s it!

    Violeta Sandoval.

  • HIBISCUS (JAMAICA) WATER

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    INGREDIENTS:

    • ½ cup hibiscus flowers (flor de Jamaica)
    • Spices: 1 star anise, 5 cloves, 1 cinnamon stick, 5 allspice berries
    • Juice of 3 yellow lemons and 2 oranges
    • Ice, sugar, or honey to taste

    PROCEDURE:

    1. Wash and boil the hibiscus flowers with the spices.
    2. Let it cool, then add sugar, honey, or piloncillo (unrefined cane sugar) to taste.
    3. Add the orange juice and an equal amount of water at the same time.
    4. Slice the lemon and orange and use them for decoration.
    5. Add ice to taste and enjoy!

    Violeta Sandoval

  • ALMOND MILK WITH DATES

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    Ingredients:

    • 1 cup of soaked almonds
    • Vanilla, dates to taste.

    Procedure:

    1. Soak the almond overnight
    2. Throw away the soaking water and blend the almonds with the new water and the dates
    3. Strain with a blanket or double mesh strainer
    4. Ready to drink cold or at the same time.

    Chef’s note: It is not necessary to cook the milk, but it should be refrigerated. It will keep in good condition for up to 4 days.

    Recycling the Almond Pulp

    The leftover almond pulp in the cloth or strainer should be free of excess liquid.

    1. Spread it on a baking tray.
    2. Bake at 225°F (about 107°C) for 1 hour, or until it is completely dry.
    3. Let it cool, then blend it until it becomes loose and takes on the texture of flour.
    4. Store it in a previously sterilized glass jar.

    It is now ready to use in any recipe you like, including the Almond Pancakes with Beet recipe.

  • ALMOND PANCAKES WITH BEETS

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    Ingredients:

    • 1 beet
    • 1 cup of almond milk
    • 2 tablespoons walnut oil butter
    • 1 egg
    • 1 cup of almond flour (previously prepared)
    • Vanilla and cinnamon powder to taste

    Procedure:

    1. Grate the beet and blend it with the almond milk until smooth.
    2. In a separate bowl, beat the egg with the vanilla and cinnamon.
    3. Combine all the ingredients and mix well until you have a uniform batter.
    4. Cook using one of these methods:
      • As pancakes: Pour portions of the batter onto a hot skillet and cook on both sides until lightly golden.
      • Baked: Pour the mixture into a mold and bake for 30 minutes at 350°F (175°C).Grate the beet and blend it in the milk

    Chef’s Note: Serve with fruit and honey of your choice.

  • NOPALES CAKE WITH ORANGE GLAZE

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    INGREDIENTS:

    • 2 cups of all-purpose flour
    • 2 cups cooked nopales
    • 1 can of low-sugar condensed milk
    • 1 can of evaporated milk
    • 1 egg
    • 1 ½ teaspoon baking powder
    • ½ cup of olive oil
    • ½ cup of almonds or nuts

    GLAZE:

    Juice of one orange, orange zest, 1 cup of powdered sugar, vanilla to taste.

    PROCESS: 

    1. Mix all the liquid ingredients in the blender, then add the dry ones.
    2. Grease and flour a mold, pour the liquefied, Bake at 350 for 20 min.
    3. While the bread is cooling: remove 1 tablespoon of orange zest, then remove the orange juice and put the sugar in a bowl, add little juice, vanilla to taste, viscous consistency and finish beating add it to the cake, look like a shot and decorate with orange zest or chopped almonds.