Ingredients:

•  1 cup pineapple
•  ½ cup of mango
•  2 passion fruits
•  1 cup of orange juice

Preparations:

1.  Cut whole fruits, as necessary, to a manageable size for blending.
2.  Add all ingredients into blender, blend.
3.  Garnish with mint, or your favorite herb or spice. (optional)
4.  Enjoy!

Ingredients:

CRUST:
• 50 graham crackers
• 115 gr melted butter

FOR THE FILLING:

• 2 condensed milk cans
• 2 cans of evaporated milk
• 1/2 cup lemon juice
• 2 tsp of neutral gelatin powder

1. Crush the cookies and mix well with the melted butter. Cover the entire bottom and walls of a glass dish to pyrex and tighten the cookies very well with the bottom of a glass. Bake a little until lightly browned

2. Soak the gelatin in the evaporate milk. Stir well and heat so it is warm. Blend all the ingredients of the filling. If the mixture is very smooth, add more lemon juice, until it “cuts” well.

3. Leave in the refrigerator for at least 4 hours or until firm.

Ingredients:

• 450 grs of dough for tortillas (MASA)
• 115 grs of butter, melted
• 1 cup of sugar
• 1 cup p of sour cream
• 1 kg of plain yogurt
• 250 grs fresh white cheese, grated
• 1 tbs of vainilla
• 1 tps of cinnamon
• 1 pinch of salt

preparation:

1. In a blender, blend everything to form a homogeneous mass.
2. Add the mixture in a medium high temperature pot and with a spoon move constantly. Cook until “cut the dough”
3. With a spray lightly grease a glass pyrex and add the mixture.
4. Bake until the edges are golden brown.

Ingredients:

Marinade:

• 1 cup of olive oil
• ½ cup of parsley, chopped
• 2 garlic clove, chopped
• Salt and pepper to taste

Skewers:

• 3 cups of mushrooms, whole
• 2 white onion, diced in big chunks
• 1 yellow pepper, diced in big chunks
• 1 red pepper, diced in big chunks

Preparation:

1. Add the marinade to the vegetables. Let sit for 1 hour.
2. Build the skewers and then, grill them until golden brown.

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Green bean and sun-dried tomato salad

3 servings

Ingredients:

• 2 cups of mini green beans, whole
• 2 garlic cloves, chopped
• 1 cup of flattered green beans, into strips
• ½ cup of sun dried tomato, Julianne
• ½ cup red onion, Julianne
• 1 tbs sesame seeds lightly toasted
• Splash of sesame oil
• Salt and pepper

Preparation:

1. Marinate the mini vanilla with olive oil, garlic, salt and pepper. Sauté over medium-high heat until lightly browned. Let cool
2. Add the dried tomatoes, onion and the flattened hemstitches.
3. Season with a little sesame oil and garnish with the sesame seeds.

3 servings

Ingredients:

• 3 beets, diced in medium squares
• 1 branch of scallion, sliced
• 2 garlic cloves, chopped
• A splash of olive oil
• Salt and pepper

Dressing:

• Olive oil
• Apple cider vinegar
• A pinch of salt

Preparation:

1. Marinate the beet with olive oil, garlic, salt and pepper
2. Place the beet in a glass pyrex and cover with foil
3. Bake at medium high heat until the beet is cooked. Allow to cool.
4. Add the scallions and season with olive oil, apple cider vinegar, salt and pepper.