- leafs from 2 bunches of radishes

- 2 medium potatoes

- 1 medium read onion

- 1,5 l of water

- salt

- 2 tbs. of sunflower oil

1. The radish leafs are washed and drained of water. The potatoes are pealed as well as the onion and are cut into medium squares.

2. Put all of them in a pot, together with the water and oil and are boiled until the vegetables soften.

3. Allow to cool slightly, and then mix the vegetables and the soup in a blender. It is salted to taste.

It is served with fresh slices of radish and bread croutons.

- 1 1/2 cup of soaked and drained cashew
- water
- honey / agave syrup
- a pinch of salt
- 1/2 vanilla stick
- 1-2 tbs. melted cocoa butter – 1 turmeric powder / curcuma (for the colour).

Put the blender’s cup cashew, honey, salt, the vanilla stick, the melted butter, turmeric and water enough to cover the cashew, one finger above.
Mix until you obtain a homogenized cream, semi fluid, not very thick.
Poor in the plates you are going to serve from and put in the fridge for 1-2 hours.

- 2 cups of nuts/seeds soaked over night and drained of water

- 280-300 ml cold water

1. Mix the nuts with water in a blender until you obtain a creamy composition. Some types of nuts will need a larger quantity of water (300 ml), other less (280 ml).

2. Strain the cream through a clean cloth / gauze. This is the hardest part of the recipe: you will have to press very well to eliminate all the milk in the pulp.


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- 3 ripe bananas
- 1-2 tbs. of lemon juice (prevents the darkening of the bananas)



1. The bananas are peeled and sliced. Put them in the blender together with the lemon juice and mix them until it results a homogenized cream.
2. You put a baking sheet in to the drying machine. You divide the composition in 2-3 parts and poor it on to the baking sheet. You trim it with a palette to have an even layer but not too thin because you risk obtaining chips and not a pancake!
3. You dry it until your pancake comes off the sheet easily (8-10 hours). You might obtain some dried edges but the middle will be flexible and smooth.
4. You store it in bags to prevent drying. Consume it right away or in maximum 1-2 days.
I served them with strawberries sauce (frozen strawberries mixed with agave syrup) and chocolate sauce (cocoa, water, maple syrup) but, you can serve as well with fresh fruits or ice-cream. They are delicious!

- 1/2 cup of raw pine seeds (a small bag)
- 1/2 cup pitted figs, cut very small
- 1 ts vanilla powder
- 1 pinch of salt

1. The pine seeds are mixed in the blender until the texture is almost smooth. Don’t mix too much because the seeds will free the oil and the caramels will have a very oily texture.
2. Mix separately the figs with the vanilla essence until you obtain thick pasta. The idea is that the fruits will be as small as possible.
3. Poor the grounded pine seeds onto the fig pasta, add the salt and mix until homogenization. The mass won’t be too homogenized, but don’t worry. Just remember do not process too much because your mass will be too oily.
4. Poor the mixture on a baking sheet and with a rolling pin spread mixture into a small thicker square. Put it in the freezer until hardens a bit.
5. Take out of the freezer and cut it into even caramel squares. Keep them always in old and dry place. For a consistency equal to those you buy from the market keep them in the freezer.