Yummy Recipes

Guacamole

6 Medium avocados
3 Medium tomatoes (diced)
1 Medium white onion (diced)
1 Bunch of  fresh cilantro (chopped)
1 Lime (Juice)
1 Tbs. Virgin Olive oil
1 Serrano Chilli (chopped)

Salt to taste

Mix everything in a bowl and taste it! 

Gazpacho (Tomato Cold Soup Basic recipe)

2.5 kg of Ripe tomatoes 

3 Field Cucumbers (without skin)

2 Green peppers (no seeds)

3 Garlic Cloves

1 1/2 Onion (medium)

Extra Virgin Olive oil 

Salt
Pepper

Blend everything together, if the tomatoes are not juicy, add some water but not too much, the idea is to have a pure. Finally, put the mixture in the fridge and let it cold. Add olive oil when serving.  Enjoy!

JoAnna's Banana Bread

3 Tablespoons flaxseed powder

1/3 Cup almond milk, unsweetened (or plant-based milk of choice)

1 1/2 Cups whole wheat flour (or substitute gluten-free flour)

1/4 cup lucuma powder

1 Tablespoon mesquite powder

1 teaspoon baking soda

1 Tablespoon baking powder

3/4 teaspoon salt

1/4 Cup melted coconut oil, plus extra for baking pan

2/3 Cup + 1 Tablespoon coconut sugar

2 Tablespoons maple syrup

1 1/2 Cups mashed very ripe bananas (~3-4 bananas)

1/2 Cup hemp seeds

1 Cup chocolate chips 

Preheat oven to 350*F. Lightly grease a 9x5x3-inch loaf pan with coconut oil.

Mix the flax seed powder and the almond milk in a small cup and set aside to let the ingredients 'gel.'

In a medium bowl, combine the flour, lucuma powder, mesquite powder, baking soda, baking powder, and salt. In a large bowl, blend the mashed bananas, coconut oil, 2/3 C coconut sugar, the flax 'gel,' and maple syrup until well combined. Mix the dry ingredients into the wet ingredients. Fold in the hemp seed and the chocolate chips.

Pour the mixture into the prepared loaf pan. Sprinkle the remaining Tablespoon of sugar over the top. Bake for 50-60 minutes, or until the top is browned and a toothpick comes out clean when inserted. Let cool on a baking rack. Enjoy!