Cristina Rodrigues is CEO at Efeito Verde - Lda. She is also President of Centro Vegetariano, Portuguese Vegetarian organisation.
Ingredients:
400 g wheat flour or white spelt flour
100 g whole-wheat flour
250 g dates Midzu
650 ml orange juice
2 tbsp golden linseeds
3 tbsp coconut flour Midzu
zest of 1 orange
150 ml extra-virgin olive oil Midzu or coconut oil Midzu
1 pinch of vanilla powder
1 sachet (17g or about 2 tsp) organic baking powder
Ingredients:
70 g of almonds Midzu
200 g dried dates Midzu
1.2 L filtered water
(Recipe for the soymilk maker Midzu)
Ingredients (makes about 20 truffles):
150 g dried apricots Midzu
200 g dried seedless dates
2 tablespoons hemp seeds Midzu
50 g grated coconut
2 tablespoons cocoa powder Midzu
Grated coconut as needed
Ingredients (around 10 units):
4 tablespoons organic seaweed salad Midzu
1/2 onion
1 garlic clove
1 cup spelt flour or whole wheat flour
2 tablespoons corn flour
2 tablespoons cornstarch
1 small carrot
1 teaspoon chia seeds
parsley as needed
3/4 cup water
1/2 lemon (juice)
Ingredients (for approx. 40 cookies):
170g white wheat or spelt flour
140g whole wheat or spelt flour
100g coconut sugar Midzu
1 tablespoon cinnamon powder
zest of 2 oranges
1 teaspoon fennel seeds
50ml extra-virgin olive oil Midzu
1 teaspoon yeast
Ingredients (for around 12units):
200 g Midzu purple corn flour
100 g Midzu teff flakes
1 teacup of peas
1/2 small onion
1/4 red pepper
350 ml water
150 ml Midzu extra-virgin olive oil
chopped parsley as needed
oregano as needed
1 coffeespoon of mustard
1 dessertspoon of cider vinegar
sea salt as needed
1 teaspoon baking powder dessert
Ingredients (2-3 people):
4 frozen bananas
1 dessert spoon of Maqui powder Midzu
Cocoa nibs Midzu as needed
Ingredients:
50 g Midzu dehydrated mango
50 g Midzu Inca berries
2 tablespoons hemp seeds
1 tablespoon Midzu chia seeds
2 tablespoons Midzu coconut flour
1 tablespoon Midzu cocoa powder
20 g Midzu cocoa butter
Ingredients (1-2 people):
1/2 courgette
1 carrot
1 turnip head
1 tomato
1 tablespoon hemp seeds Midzu
1 tablespoon extra-virgin oil Midzu
1 coffee spoon beer yeast powder Midzu
oregano as needed
cider vinegar as needed
Recipe for the Midzu vegetable slicer
Ingredients (approximately 12 bars):
70 g de dried mango Midzu
4 tablespoons goji berries Midzu
3 tablespoons hemp seeds
2 tablespoons almonds
2 tablespoons cocoa powder Midzu
1 tablespoon lucuma powder Midzu
4 tablespoons grated coconut
Ingredients (for 4-5 people):
500 g seitan
15 g Midzu dried shiitake mushrooms
1 onion
4 garlic cloves
parsley as needed
Midzu olive oil extra virgin
soy sauce as needed
lemon juice as needed
2 tablespoons vegan garlic mayonnaise
1 coffee spoon Midzu Brewers Yeast Powder
Nowadays, an increasing number of people are avoiding dairy consumption, being due to lactose intolerance, health or ethical reasons. As such, soy yogurt becomes an excellent option, especially when prepared at home, in a healthy and economical way.
Ingredients:
1 litre of soya milk
500 g whole wheat bread
6 tablespoons coconut sugar Midzu
1 tablespoon lucuma soup powder Midzu
5 tablespoons grated coconut
1 tablespoon Inca berries Midzu
3 tablespoons raisins
Ingredients:
300 g arbutus
350 g white spelt flour
100 g whole wheat flour
3 tablespoons teff flour Midzu
200g coconut sugar Midzu
1 tablespoon chia seeds Midzu
350 ml soy milk
1 small orange
150 ml olive oil Midzu
1 coffee spoon baking soda
1 teaspoon cider vinegar
cinnamon qs
2 teaspoons baking powder
Ingredients:
1.3 l filtered water
65 g of human-grade canary seed (alpiste, silica-free)
1 tablespoon of lucuma powder Midzu (optional)
Recipe for Soy Mil Machine
Ingredients (about 15 units):
200 g of okara (soy pulp)
1 cup cashew
parsley qs
1/2 cup cornstarch
1 onion
1/2 cup corntarch
1 teaspoon of turmeric or saffron
breadcrumbs qs
marine salt qs
Ingredients:
500 ml water
200 g of oat flakes
550 g of white spelt flour
1 teaspoon maca powder Midzu (optional)
1 tablespoon of hemp seeds Midzu
1 tablespoon of chia seeds Midzu
1 tablespoon of tukmaria seeds Midzu
1 tablespoon of extra virgin olive oil Midzu
sea salt q.s. (optional)
10 g of baker's yeast
Dried pear is the dried fruit of the St. Bartholomew pear tree (Pyrus communis L.). It is a variety of small size pear. The trees are very large and produce a large amount of pears, a single tree can produce several hundreds of kilos of pears. Thus, farmers thought they could preserve them through the winter and developed a clever way to do it by drying them in the sun.
Dried pear is also popularly known as "small ham," due to its look and orange/brown color after drying. Another common name is "Pear of Viseu", as for many decades the St. Matthew's fair, in the city of Viseu, was the most important sales point for this traditional delicacy.
Dried pear is a sweet, nutritious and tasty fruit, produced mainly in the municipalities of Oliveira do Hospital, Seia, Tábua, Nelas, Gouveia, Mangualde, Santa Comba Dão and Viseu.
Christmas is here. This is a time of great joy, but also some excesses like overeating – specially too much sugar, fats, and sometimes meat for flesh eaters. But Christmas does not have to be synonymous with lots of food or an unbalanced diet. There are many healthy options that can also make the delights of a festive table, while still giving a gourmet touch to the menu.
Ingredients:
1kg pumpkin
1kg white wheat flour
200g oats flakes
50g chia seeds Midzu
40 g baker's yeast
olive oil for frying
organic coconut sugar Midzu q.b.
cinnamon powder q.b.
140 g dried mango Midzu
5 tablespoons grated coconut
2 tablespoons chia seeds Midzu
1 tablespoon lucuma powder Midzu
2 tablespoons cocoa powder in Midzu
550 ml soy milk
120g dried mango Midzu
5 tablespoons grated coconut
450 g rice flour
100 g white Teff Flour Midzu
2 tablespoons chia seeds Midzu
2 tablespoons lucuma powder Midzu
100 ml extra-virgin olive oil Midzu
gluten-free baking powder q.b.
1 teaspoon baking soda
50 g Teff flour Midzu
200 g rice flour
2 tablespoons lucuma Midzu
cinnamon q.b.
200 ml of natural apple juice
5 tablespoons corn jelly
1 tablespoon chia seeds Midzu
2 apples
40 g dried mango Midzu
60 ml extra virgin olive oil Midzu
1 tablespoon gluten-free baking powder
500 g seitan
20 g dried shiitake mushrooms Midzu
1 red pepper
2 carrots
1 onion
3 cloves of garlic
Oregano q.b.
Parsley q.b.
Organic extra virgin olive oil Midzu q.b.
Lemon juice q.b.
25 g dehydrated shiitake mushrooms
2 cups cooked red beans
½ savoy cabbage
2 carrots
2 ripe tomatoes
1 small onion
3 cloves of garlic
extra-virgin olive oil q.b.
sea salt q.b.
1 cup of brown rice
2.5 cups of water
1 teaspoon brewer's yeast powder
1 teaspoon peruvian maca
2 bunches of grapes
3 apples
Recipe for Midzu slow juicer
Dough:
200 g white wheat flour
50 g Teff flour Midzu
1 tablespoon tukmaria seeds Midzu
130 ml natural orange juice
50 ml olive oil Midzu
6 apples and/ or juice wasted apple
2 tablespoons goji berries Midzu
1 cinnamon stick
filtered water q.b.
450 ml soy milk
30 g dried mango
1 tablespoon lucuma powder
2 tablespoons grated coconut
1 teaspoon peruvian maca
400 ml mandarin orange juice
250 g dates
3 tablespoons lucuma powder
3 tablespoons cocoa powder
2 tablespoons chia seeds
400 g brown rice
100 g buckwheat
100 ml extra-virgin olive oil
gluten free baking powder
100 g organic dried mango
350 ml soy yogurt
2 avocados
1 banana
4 tablespoons grated coconut
2 tablespoons lucuma
750 ml Kombucha
1 apple
1 orange
1 tablespoon goji berries Midzu
2 cinnamon sticks
1 sprig of mint
1 tablespoon brown sugar
25 g organic dried shiitake mushrooms Midzu
120 g pumpkin
1 small onion
2 small potatoes
1 tablespoon chia seeds Midzu
extra-virgin olive oil Midzu q.b.
sea salt q.b.
Recipe for Midzu Soymilk maker
300 g white Teff Flour Midzu
200 g rice flour
200 g dates
1 tablespoon chia seeds Midzu
100 g rice flakes
1 cup orange juice
300 ml water
1 banana
1/3 cup extra virgin olive Midzu
3 tablespoons chocolate flakes
1 teaspoon baking soda
gluten free baking powder
200 g chickpea flour
1 small onion
2 cloves garlic
2 potatoes
200 ml Kombucha (e.g. Midzu)
1 tablespoon chia seeds (e.g. Midzu)
Parsley and/ or coriander q.b.
Extra-virgin olive oil q.b. (e.g. Midzu)
Brewers yeast powder q.b. (e.g. Midzu)
Sea salt
20 g cocoa butter (e.g. Midzu)
25 g dried shiitake mushrooms (e.g. Midzu)
vegetables q.b. (carrot, courgette, aubergine, peppers)
100 g sweet corn
1 small onion
1 tablespoon soy sauce (shoyu)
parsley q.b.
1 teaspoon brewers yeast (e.g. Midzu)
1 tablespoon chia seeds (e.g. Midzu)
450 g brown Teff flour
150 g rice flour
550 ml soya milk
2 tablespoons lucuma powder
1 tablespoon tukmaria seeds
1 banana
3 tablespoons cocoa powder
150 g brown sugar
1 tablespoon cider vinegar
150 ml of extra virgin olive oil
gluten free baking
12-15 strawberries
1 tablespoon jelly corn
40 g dried shiitake mushrooms (e.g. Midzu)
extra virgin olive oil
1 small onion
2 cloves of garlic
1 cup of rice for risotto
1 teaspoon vegan vegetable broth
100 g pumpkin
250 ml Kombucha (e.g. Midzu)
1 cup of water
sea salt
2 tablespoons melted vegan cheese
350 g wheat flour
150 g whole wheat flour
1 tblsp maca powder
200 g brown sugar
50 g carob powder
550 ml soy milk
1 tblsp cider vinegar
50 ml extra-virgin olive oil
100 ml sunflower oil
50 g tukmaria seeds
80 g inca berries
1 tsp baking powder
1 l filtered water
1 tblsp vegetable bouillon (i.e. from Biovegan)
1 small onion
50 g star-shaped
300 g canned or fresh mushrooms
2 spoons chia seeds
1 tblsp extra-virgin olive oil
coriander leaves
brewer’s yeast
50 g millet
1.3 l filtered water
cinnamon powder
Recipe for Midzu Soymilk Maker
There are certain foods fermented by bacteria that are beneficial to the human body, called probiotic foods. The World Health Organization’s definition of probiotics is "live micro-organisms which, when administered in adequate amounts, confer a health benefit on the host". Healthy bacteria are organisms that are useful to digestion and inhibit the growth of intestinal pathogens, thus preventing disease (especially intestinal disease), boosting the immune system and helping to keep the balance of intestinal flora.
450 g wheat flour
100 g whole wheat flour
2 tablespoons maca powder
200 g brown sugar
300 ml orange juice
orange zest
200 ml water
½ cup sunflower oil
4 tablespoons goji berries
cinnamon
1 teaspoon baking powder
10g carqueja
1.2L of water
1 cup of rice
1 small onion (chopped)
2 cloves (laminated)
250g seitan (cut into thin strips it can be marinated a few hours before, to add flavour)
½ soy sausage (sliced)
extra-virgin olive oil
sea salt
carqueja flowers
500ml oat milk
2 tablespoons inca berries
1 tablespoon chia seeds
2 pears
Celiac disease is also known as gluten intolerance. Gluten is a protein found in cereals like wheat, barley, rye and in a small concentration in oat. Celiac disease is a genetic autoimmune disorder, though other causes may contribute to its appearance. Educated guesses estimate that 1% of Indo-European population is gluten intolerant.
2 tablespoons amaranth
80g pumpkin
½ onion
1 carrot
¼ zucchini
extra virgin olive oil
sea salt
coriander
Recipe for Midzu Soymilk Maker
2 peppers
100g okara
4 tablespoons chia seeds
2 ripe tomatoes
½ onion
2 cloves
parsley
sea salt
extra-virgin olive oil
2 aubergines
100g okara
2 ripe tomatoes
½ onion
1 clove
Coriander
Brewer's yeast
Sea salt
Extra virgin olive oil
Soapnut shells (sapindus mukorossi) come from a tree with the same name, that grows in India and Nepal, harvested in a sustainable way between April and September.
Soapnuts contain saponin, a vegetable mild detergent. Soapnuts are a natural, environmentally friendly alternative to most detergents. They are anti-allergenic, especially good for washing babies' cloths and for people with eczema and sensitive skin.
1 cup wheat flour
1/2 cup buckwheat flour
1 cup water
1 teaspoon yeast
1 teaspoon baking soda
200g homemade tofu
1 beetroot
Soy sauce
Brewers yeast q.b.
Extra-virgin olive oil q.b.
Zuchini q.b.
Shitake mushrooms q.b.
4 quinces
3 tablespoons goji berries
150 g whole wheat flour
50 g oatmeal
1 tablespoon peruvian maca (optional)
100 g molasses
80 g vegan margarine
a pinch of cinnamon powder
1 orange
The brain rules human capacity to think, learn, and remember; it is the body part that controls every body process. Therefore, it is not surprising that it uses up from 20 to 30% of a person's energy intake. There is a lot of evidence suggesting that the food given to the brain now, can have a big impact on how it performs in the future. Thus, it is important to start taking care of brain health during pregnancy and infancy (87% of the infants' daily energy intake goes to the brain).
Though we can’t trace the origin of yogurt, we know that its use is very old. In the 7th century yogurt was mentioned in a medical book as being a food that promotes freshness, calmness and good intestinal health. Also in the 2nd century BCE Galen describes this food as being helpful for purifying the excess of bile in the gallbladder, and in stomach problems. This enhanced its reputation for being easier to digest than milk. Dioscorides used to prescribe yogurt as a medicine in the treatment of liver mal-function, tuberculosis and as a general depurative (ie: cleansing from impurities). In the beginning of the 20th century yogurt was sold in pharmacies, being considered a medicine. In 1908 the Nobel Prize winner llya Metchinikoff isolated bacteria from yogurt cultures relating some of them to longevity and the maintenance of a healthy immune system.
100g okara (soybean pulp)
1 cup spinach leaves
1 small onion
1/2 cup sunflower seeds
2 tablespoons corn starch
1 tablespoon corn flour
1/2 coffee spoon sea salt
1/2 coffee spoon curry
extra virgin olive oil q.b.
5 bananas
2 tablespoons cocoa powder
2 tablespoons chia seeds
1 coffee spoon cinnamon powder
3 tablespoons grated coconut
¼ cup soy yogurt
cocoa nibs q.b.
400ml natural soy yogurt
2 tablespoons goji berries
1 coffee spoon
1 apple
200g homemade tofu
extra virgin olive oil
2 garlic cloves
1 tablespoon cider vinegar
1 tablespoon soy sauce
chopped parsley q.b.
1 tablespoon chia seeds
1 tablespoon brewers yeast
olives q.b.
6-8 medium potatoes
2 carrots
1 cup of peas
250g sautéed tofu
2 tablespoons of chia seeds
Olives q.b.
Chopped parsley
vegan mayonnaise q.b.
2 tablesponns millet
80g pumpkin
1 carrot
1 small beet
2 cabbage leaves
1 small leek slice (5cm)
¼ zucchinni
2 tablespoons tukmaria seeds
extra virgin olive oil q.b.
sea salt q.b.
Recipe for Midzu Soymilk Maker
4 tablespoons goji berries
1 avocado
2 tablespoons cocoa powder
1 tablespoon maca
200ml coconut milk
Grated coconut q.b.
100g okara (soybean pulp)
2 tablespoons chia seeds
2 tablespoons sunflower seeds
chopped parsley
small onion
water q.b.
curry q.b.
cumin q.b.
sea salt q.b.
extra virgin olive oil
500ml water
200g oat flakes
550g white wheat flour
2 tablespoons goji berries
2 tablespoons tukmaria seeds
2 tablespoons maca powder
2 tablespoons grated coconut
1 tablespoon extra virgin olive oil
20g baker's yeast
4 frozen bananas
2 tablespoons cocoa powder
1 tablespoon maca powder
2 tablespoons chia seeds
cocoa nibs q.b.
Tukmaria seeds (ocimun basilicum) are sacred in many Asian countries, due to their excellent nutritional properties. They are an ingredient used in Ayurvedic medicine in India, but also in Southeast Asian dishes, including desserts and drinks. Other popular names are falooda and basil seeds.
Although tukmaria has been part of a balanced diet in many countries for ages, it is almost unknown in many western countries. In part due to the success of their "cousin" chia seeds, they are now being discovered and gaining popularity in Europe and America.
Tukmaria seeds are very small (similar to poppy seeds), black and have a neutral flavor.
200g of tofu
1 medium onion
2 small carrots
2 cloves of garlic
olive oil
fresh rosemary q.b
2 tablespoons of soy sauce
1 litre soya milk
1 bag of kefir culture or kefir grains
a dash of extra virgin olive oil
a pinch of sea salt
a pinch of oregano
a pinch of brewer's yeast
500g whole rice flour
250g potato starch
250g sweet manioc flour
500ml water
2 tablespoons chia seeds
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon maca powder
1 tablespoon goji berries
20g gluten free bread yeast
500g inca berries
250g brown sugar
1 cup water
1 tablespoon cocoa powder
1 tablespoon maca powder
2 tablespoons grated coconut
Spring, Summer, and Autumn are crop seasons when plenty of varied fruit is available. Sometimes it is too much. That excess can be stored for winter and times when the supply is lower than demand. Dehydrating is the most natural and simple way to preserve fruits, vegetables, mushrooms and herbs. The nutritional value, taste, and health benefits of the foods are all kept or improved by dehydration.
There are many different probiotic foods which are healthy for the human body. World Health Organization defines probiotics as “living organisms that, when ingested in adequate quantities, are beneficial to the host's health.” Kombucha drink is one of those probiotic and therapeutic foods.
Ingredients:
100g wheat flour
100g whole wheat flour
1 tablespoon Peruvian maca
70g brown sugar
1 teaspoon baking powder
4 tablespoons goji berries
1 tablespoon tukmaria seeds
300ml soya milk
extra-virgin olive oil
Ingredients:
Dough:
50ml water
100g wheat flour
100g whole wheat flour
50ml extra virgin olive oil
Soya beans (glycine max) are the most nutrient rich legume with the most food derivatives. It comes from an herbaceous plant that can grow from 50cm to 1m high and has about 10 thousand varieties. In China it was considered one of the five sacred seeds and held responsible for the very country’s survival due to its nutritional use as a source of protein.
Ingredients:
1.3 litres filtered water
50 g dehulled pumpkin seeds
Recipe for the Midzu Soymilk maker
Inca berries or physalis are round, 1 to 2 cm in diameter, golden (the British call them golden berries) and with tiny seeds inside. They are a very nutritious, bittersweet and tasty fruit, both fresh and dried. The berries are wrapped in a thin paper like cocoon at first greenish and golden like the ripe fruit when it dries. The scientific name comes from its looks, because the Greek word physalis means bladder.
They are part of the solanaceae family to which dozens of similar species belong, although not all edible, being physalis peruviana one of the most sold and important.
Ingredients (yields 6 servings):
½ cup chia seeds
2 tablespoons cocoa butter
2 tablespoons goji berries
8 dates
1 tablespoon peruvian maca
1 tablespoon grated coconut
2 tablespoons carob flour
Ingredients:
1 litre almond milk
1 tablespoon agar-agar
2 tablespoons tukmaria seeds
½ cup dried fruits (raisins, apricots, dates)
2 tablespoons grated coconut
1 tablespoon brown sugar
Vegetable drinks or milks are excellent alternatives to cow's milk, especially recommended to lactose intolerants, vegetarians or simply to those who prefer healthier alternatives to industrial milk.
When produced with high quality ingredients, these vegetable milks are very healthy, nutrient rich, low calorie, cholesterol free and low cost. For example, with a soy milk maker you can very easily make high quality additive free vegetable drinks for less than 0,20 cents a litre. To save even more, you can use the leftover cereals, legumes or nuts which are left at the bottom of the jar where you prepare your drinks to make rolls, burgers, veggie balls or add to soups and gravies. Besides being cheaper it is also environment friendlier because packaging is reduced.
Ingredients (12 servings):
2 cups oatmeal
2 cups wheat flour
5 cups soy milk
3 tablespoons tukmaria seeds
powder cinnamon at taste
Legend has it that during the Inca Empire, the army used to add maca root to their food before going to battle, which made soldiers very manly. Besides, that the warriors that did well in combat would receive maca as a prize for their heroic accomplishments.
Maca (lepidium meyenii) is a cruciferous plant and its root resembles a turnip head, measuring 4-7 cm in diameter, colour ranging from from bright yellow to dark brown. Maca root grows in the Peruvian Andes above an altitude of 3500 meters, enduring temperatures ranging from 20ºC to -25ºC, therefore being considered an adaptogen.
Maca root was used by the Inca people to revitalize the body and curb hunger in isolated populations representing up to 2/3 of their diet.
Ingredients:
500ml water
200g oat meal
550g white wheat flour
20g baker's yeast
2 tablespoons tukmaria seeds
Ingredients:
1 turnip head
1/2 a small onion
1 carrot
1/4 zucchini
50g pumpkin
1 small beet
2 tablespoons buckwheat
3 tablespoons tukmaria seeds
organic extra virgin olive oil to taste
salt to taste
One of the most widely accepted theories on the origins of life on Earth is that it came from outer space carried by comets that crashed into our planet at the beginning of its existence. Comets are giant balls of dust and ice which wander through outer space and as they approach the sun, the solar winds help form their characteristic tails, awing the star watchers here on Earth whenever we are lucky enough to observe such phenomena, certainly an amazing event.
Probabilities are that the basic components of life came to exist on Earth brought by one of those ice balls. Afterwards, the first cells and more complex life forms developed in the primitive oceans. Along millions of years of evolution, the ancestors of mankind became able to leave the water and conquer the planet. Yet, water is still a vital element for humans: it constitutes 70 to 75% of our bodies.
Ingredients:
50g oat grains
1.3 litres of filtered water
2 tablespoons tukmaria seeds
Recipe for Midzu Soymilk Maker
Madonna and Oprah Winfrey are two of the celebrities that have revealed to their fans and to the world their interest in goji berries, which are part of their daily menu. Since then the popularity of this fruit that delays the aging process due to its high levels of antioxidants, has grown in western countries.
Goji berries (lycium barbarum) are red and sweet, resembling a cross between raisins and cherries, come from Northwest China and Tibet and thrive naturally from the Himalayan Mountains and fertile benches of the Yellow River up to Mongolia.
They are a source of complete protein, contain 18 different amino acids, 8 of which essential. Goji berries also contain 21 minerals, such as zinc (2mg), iron (9mg, more than 
meat,) copper, calcium (112mg), selenium and phosphorus (203mg). They also provide B1, B2, B6 and E vitamins as well as high levels of C and A vitamins.
The origins of kefir are lost in time; however we know it comes from the Caucasus where people have used it for centuries. The word kefir comes from the Turkish word keif which means good feeling or feeling good.
Kefir grains were a valuable and well protected treasure kept by the Caucasus Mountains’ natives, which is why it was unknown to the rest of the world until the beginning of the 20th century.
Kefir is a drink obtained by fermenting soy, cow, goat or sheep's milk. It thrives in temperatures ranging from 10ºC to 25ºC. A culture of lactobacilli and yeasts, known as kefir grains (white or yellowish gelly-like grains) feeds on milk. It is also known as yoghurt plant, yoghurt mushroom or yoghurt flower.
Ingredients:
1 litre soy milk
100g goji berries
3 tablespoons brown sugar
juice of 1/2 a lemon
3 tablespoons agar-agar
2 tablespoons corn starch
Ingredients:
50g mung bean
1 small carrot
1/2 turnip
50g pumpkin
1 slice of leek
2 tablespoons amaranth
a pinch of salt
a dash of organic Midzu olive oil
Ingredients:
3 tablespoons kamut grain
1 carrot
120g pumpkin
1 clove garlic
a pinch of salt
a dash of organic Midzu olive oil
It is said that a thousand years ago the Aztecs in Central America believed that the god they worshiped had brought cocoa beans from the heavens as an offering to the people.
Christopher Columbus, probably the first European to ever taste cocoa, gave little importance to the food that nowadays makes some of the world’s most appreciated delicacies.
