Ana Soares has a BSc in Languages and. She is a professional translator.
Ingredients:
dried lasagna plates as needed
4 Tbsp Midzu dried tomato flakes
1 cup hot water previously filtered in the Midzu filter
Midzu olive oil as needed
1 sliced onion
1/2 tsp Midzu fenugreek seeds
1 pinch nutmeg
1 tsp salt
1 dash shoyu
Midzu seed mix to taste
1/2 cup wheat germ
Midzu brewer's yeast to taste
Ingredients:
1 cup Midzu millet flour
1 cup rye flour
1/2 cup Midzu teff flour
1/2 cup cornstarch
1 cup Midzu coconut sugar
200g chopped Midzu dates (previously soaked in hot water)
2 flat tsp baking soda
1 cup soaking water (completely cooled)
3/4 cups Midzu coconut or olive oil
2 tsp apple cider vinegar
Ingredients:
1 cup chopped walnuts
1/2 cup raw wheat germ
1 cup rye flour
1 cup Midzu millet flour
1/2 cup chestnut flour
1 dessert spoon Midzu cinnamon
2 cups Midzu coconut sugar
2 flat tsp baking soda
2 tsp kombucha vinegar
1 1/2 cups filtered water in the Midzu filter
3/4 cup Midzu olive oil
Ingredients:
1 cup Midzu coconut sugar
3/4 cup whole rye flour
1/4 cup cornstarch
1/2 cup chestnut flour
1/2 cup Midzu hazelnut flour
1/2 cup Midzu cocoa powder
1 lemon: juice and zest
2 flat rsp baking soda
water as needed until you reach 1 cup together with the lemon juice
1/4 cup Midzu coconut or olive oil
Ingredients:
Base:
1 cup chestnut flour
1/2 cup rye flour
1/2 cup spelt flour
100g Midzu coconut oil
1 tsp Midzu coconut sugar
1 1/2 tsp water kefir vinegar
4 Tbsp cold water filtered in the Midzu filter
Ingredients: (Yields about 30 units)
120 ml Midzu olive or coconut oil
150g Midzu coconut sugar
50g carob flour
40g Midzu hazelnut flour
1 tsp vanilla
100g spelt flour
125g wholr flour of choice
1/2 tsp baking soda
1/2 tsp cornstarch diluted in a Tbsp water
100ml water filtered in the Midzu filter
Ingredients:
250g Midzu coconut sugar
80g Midzu hazelnut flour
100g Midzu coconut oil
100g Midzu cocoa powder
2 Tsp ground Midzu flaxseeds
5 drops edible lemon essential oil (optional)
Ingredients:
about 200g wholr Midzu oat meal
1 fat tbsp cornstarch
about 90g Midzu coconut oil
about 100g Midzu coconut sugar
zest of 1 lemon
powder cinnamon to taste
a pinch of salt
filtered water as needed (using Midzu water filter)
Ingredients:
50g whole wheat flour
235g self-rising flour
3 flat tsp baking powder
130g Midzu coconut sugar
125ml Midzu coconut oil
325ml filtered water with Midzu water filter
3 tsp powder vanilla
Ingredients:
2 cups flour
1/2 cup Midzu teff or quinoa flour
2 cups Midzu coconut sugar
1/2 cup cornstarch
2 tsp baking soda
1 cup lime juice
1 cup water filtered in the Midzu filter
3/4 cup Midzu olive or coconut oil
2 tsp apple cider vinegar
Midzu seeds to taste
Ingredients:
Dough:
80g spelt flour
80g Midzu brown teff flour
80g Midzu quinoa flour
60g whole rye flour
1 package organic yeast
1 tsp salt
2 dashes Midzu oilve oil
3/4 cup water filtered in the Midzu filter
Midzu seeds to taste (optional)
powder garlic to taste (optional)
Midzu dried oregano to taste
Ingredients:
Dough:
1 cup cornstarch
1/2 cup whole flour of choice
1/2 cup Midzu teff flour
1/2 cup Midzu oat meal flour
1 tbsp baking powder
about 2 cups vegetable milk of choice prepared with the Midzu soy milk maker
1/3 cup Midzu oive oil
3 tbsp Midzu ground flaxseeds (pre-soaked in 8 tbsp water filtered in the Midzu filter)
juice of 1/2 lemon
Ingredients:
2 tbsp Midzu quinoa flour
2 tbsp Midzu coconut or olive oil
250ml vegetable milk of choice prepared in the Midzu soy milk maker
250ml vegetable cream to whip
1 1/2 tsp salt
a pinch powder black pepper
a pinch powder nutmeg
juice of 1/2 lemon
Ingredients:
3 tbsp rice syrup
1 tsp Midzu powder maqui berries
1 tsp Midzu powder maca
3 tbsp Midzu cocoa powder
10 tbsp Midzu teff flakes
1 tbsp Midzu coconut oil
Ingredients:
250ml homemade soy milk (follow the instructions for the Midzu soy milk maker)
200ml coconut cream
3 tbsp Biovegan cornstarch
110g Midzu coconut sugar
1 tsp Biovegan powder vanilla
Midzu hemp seeds to taste
Ingredients:
3/4 cups Midzu powder sweet potato
1 cup Midzu brown teff flour
1 cup spelt flour
1 cup whole spelt flour
2 diced ripe pears
2 cups Midzu coconut sugar
2 tsp baking soda
1 lemon zest
juice of 1/2 a lemon
2 1/2 cups water
3/4 cups Midzu coconut or olive oil
Ingredients:
rhubarb and spinach to taste
1 clove garlic minced
Midzu olive oil as needed
1 pinch salt
1 cup Midzu whole rice
1 tsp Biovegan vegetable broth
filtered water from the Midzu jar as needed
Biovegan curry sauce to taste
powder red pepper to taste
alfafa sprouts to taste
Midzu seed mix to taste
Ingredients:
1/2 bowl Midzu almonds'okara
Midzu ground flax seeds as needed
Midzu millet flour as needed
Whole breadcrumbs as needed
minced parsley to taste
powder garlic to taste
a pinch of powder black pepper
shoyu to taste
Midzu coconut oil as needed
Ingredients:
80g Midzu oat meal
100g Midzu powder sweet potato
200g spelt flour
270ml filtered water with Midzu filter
1 tsp salt
10g fresh baker's yeast
1 tbsp Midzu pumpkin seeds
1 tbsp Midzu sunflower seeds
Ingredients:
300 ml filtered water in the Midzu filter
Juice of 1 lemon
1/2 Tbsp Midzu spirulina
1/2 Tbsp Midzu chlorela
1/2 Tbsp Midzu powder maqui berries
1/2 Tbsp Midzu camu-camu
1/2 Tbsp Matcha
1 Tbsp Midzu moringa
1 Tbsp Midzu maca
1 Tbsp Midzu turmeric
1 dash of powder black pepper
Ingredients:
150g frozen raspberries
125g soy yogurt
1 Tbsp Midzu coconut sugar
Plamil organic extra dark chocolate shaves for decorating
Fresh red fruits for decorating
Ingredients:
390g Midzu almond flour
100g Midzu coconut oil
225g Midzu coconut sugar
4 Tbsp Biovegan corn starch diluted in 8 Tbsp water
1 cup lukewarm orange juice
1 tsp Midzu raw cocoa powder
orange zest for decorating
Midzu raw cocoa nibs for decorating
Ingredients:
500g vegan puffed pastry at room temperature
a bowl of texturized soy (pre-soaked)
1/2 a bowl of Midzu seaweed kombu, dulse, wakamé and nori (pre-soaked)
Amaranth flakes to taste
1 sliced onion
Midzu coconut oil as needed
2 minced garlic cloves
ground nutmeg to taste
powder black pepper to taste
tamari or shoyu to taste
Biovegan herb gravy
Ingredients:
230g Midzu cashews
Water as needed
1 Tbsp Midzu raw cocoa powder
1 Tbsp Midzu dehulled hemp seeds
1 tsp powder cinnamon
2 Tbsp Midzu coconut sugar
juice of 1 lemon
raw agave nectar to taste
lemon zest to decorate (optional)
Ingredients:
400g Midzu previously well cooked and drained soy beans
200g cabbage of choice
1/2 hard corn bread
1 Tbsp Midzu seed mix
1 sliced onion
3 minced or sliced garlic cloves
50ml Midzu virgin olive oil
1 pinch salt
1 pinch powder black pepper
1 pinch Midzu turmeric
Ingredients:
150 rice flour
52g tapioca starch
67g corn or potato starch
57g Midzu millet flour or corn flour
53g Midzu teff flour or flakes
1 cup nuts of choice slightly toasted
2 cups Midzu coconut sugar
2 flat tsp baking soda
1 tsp salt
1 cup fresh orange juice
1 orange zest
1 cup Port wine
2 tsp Biovegan powder vanilla
2 tsp apple vinegar
3/4 cup Midzu coconut oil
a pinch of powder nutmeg
a pinch of powder clove
2 drops ginger edible essential oil
2 drops cinnamon edible essential oil
Ingredients:
250g tofu
1 tsp Midzu moringa powder
1 hadfull fresh basil
½ tsp Midzu turmeric
½ tsp ginger powder
a pinch of black pepper
1 tbsp Midzu coconut oil
tamari to taste
Ingredients:
/1 cup spelt flour
1/2 cup whole spelt flour
1 tsp baking powder
1/2 tsp salt
2 or 3 tbsp Midzu olive oil
about 1/2 cup tepid water
Ingredients:
2 sweet potatos
¼ cup Midzu cacao powder
2 tbsp Midzu coconut oil
3 tbsp raw agave nectar
a pinch of salt
1 tsp vanilla powder
Ingredients:
1 cup spelt flour
1 cup kamut flour
powder cinnamon to taste
¾ cup Midzu oatmeal
1 cupcoconut sugar Midzu
½ tsp baking soda
½ tsp salt
¼ cup coconut oil Midzu
1 ½ cup water
1 lemon (juice and zest)
Ingredients :
200g tagliatelle
water as needed
a pinch salt
1 diced eggplant
1 diced zucchini
1 sliced onion
1 clove garlic, minced
a dash of umeboshi ou apple cider vinegar
a dash of shoyu
a dash of Midzu coconut oil
a pinch of black pepper powder
a pinch of turmeric Midzu
seed mix Midzu to taste
Ingredients :
1 sliced onion
Midzu extra virgin olive oil to taste
1-2 tablespoons sweet potato powder Midzu
1 minced carrot
2 ripe tomatoes, diced
a pinch of fenugreek seeds
a pinch of nutmeg
a dash of shoyu
Midzu seed mix to taste
1 ou 2 cloves of minced garlic
black pepper powder to taste
bay leaf powder to taste
red bell pepper powder to taste
a pinch of turmeric Midzu
fresh or dried rosemary leaves to taste
a splash of umeboshi ou apple cider vinegar
a splash of shoyu
a splash of red wine
a splash of Midzu extra virgin olive oil
1 sliced onion
Ingredients:
2 cups white spelt flour
1/2 cup kamut flour
1/4 cup coconut flour Midzu
2 cups coconut sugar Midzu
2 teaspoons baking soda
1 tablespoon sea salt
2 small pineapple slices
About 2 cups of organic fair trade green tea, cooled and not sweetened
1/4 cup coconut oil (liquid) Midzu
2 teaspoons apple cider vinegar
1 teaspoon vanilla powder (optional)
Ingredients:
1.5 L of filtered water
1 sweet potato peeled and cut in small pieces
1 teaspoon of sea salt
1 dash of organic extra virgin olive oil Midzu
1 tablespoon of seed mix Midzu
1 strip of organic wakamé seaweed Midzu
1 strip of organic dulse seaweed Midzu
Olive tree leaf has revealed some extraordinary medicinal characteristics. At the top of the list is the high content in phytochemicals with anti-oxidant properties.
According to the tradition, an infusion of carqueja flowers cures all illnesses. The plant belongs to the flora of Portugal, Spain and Morocco, where it is known by several names. It is very common in mountains like Serra da Estrela and Serra do Açor, in Portugal, but its habitat extends for a very wide area of Europe and Africa.
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.
Vitamin B12 is essential to a healthy brain and blood. It is fundamental to red blood cell formation, in neurological function and DNA synthesis. As a consequence of its deficiency individuals may develop megaloblastic anemia. There are other problems, besides anemia, associated B12 deficiency, such as neurological problems, loss of sensitivity, trouble walking, lack of concentration and memory, optical atrophy, depression, dementia and characteristic chronic fatigue.
In some areas there is a popular saying about intelligent people that goes “He/she drinks olive oil”, an expression which highlights the qualities of this oil. This fat is one of the best that can be found and it greatly benefits human health. Olive oil is iconic of the Mediterranean diet, which is considered a food pattern associated with lower cardiovascular risk, obesity, metabolic syndrome, hypertension and type II diabetes.
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.
This year is definitely the year of the chia seeds.
Across time seeds have preceded all agriculture. Seeds are a very rich and important food source since mankind started farming 11 thousand years ago. We are referring to corn, wheat, rice, legumes and oilseeds, all of them within the seed group, so familiar to us and part of our food pattern.
In the later years new seeds have become available, such as flax, sesame, poppy, chia, etc. However, they are not new at all: they have been used for many centuries by ancient people like the Maya and the Aztec and are now fortunately being re-discovered because of their nutritional value.
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.
