Preparation 

Mix all ingredients

Mashed Potatoes 


Ingredients 


4 boiled potatoes

2/3 cups of coconut milk

Salt to taste

1-2 Garlic cloves or 1/4 tsp of garlic powder







Preparation


1.  Slice eggplants into strips and place in roaster

2.  Slice red peppers into strips and place with eggplants

3.  Chop and sprinkle parsley leaves

4.  Chop and sprinkle garlic

5.  Add salt to taste

6.  Bake for 30 minutes at 300F

lunch

cooked foods and salads below

String Beans and Tomato


Ingredients 


1 cup green beans
½ to 1 tomato chopped
1 chopped garlic
¼ cup onion chopped
fresh thyme to taste
A hint of laurel powder
Salt to taste

Zucchini


Ingredients 


3 zuchinnies

3 onions

Salt (preferably the Himalayan kind)

Water






By Laila Menendez
By Laila Menendez

Baked Plantains


Ingredients 


1 ripe plantain (where the skin is blackened)






Preparation 

1. In a steaming pot cook the green beans for 7 minutes
2. In skillet sauté garlic and onion water
3. Add the tomatoes, thyme, bay leaf and sauté.
4. Add the green beans mix and serve.

By veronica Leaniz

Quinoa "Risotto"


Ingredients 


½ cup quinoa
½ cup chopped onion
3 tablespoons coconut milk
1 chopped garlic
1 cup sliced ​​mushrooms
½ tablespoon fresh thyme
2 to 4 tablespoons water
Salt to taste

Baked Potato


Ingredients 


4 medium potatoes

Parsley leaves to taste

Salt to taste

Paprika to taste

2 cloves of garlic minced






lunch salads

by ​Laila Menendez
By veronica Leaniz
By veronica Leaniz

Baked Eggplant


Ingredients 


2 eggplants

1 red pepper

2 garlic cloves

Salt to taste

Parsley leaves






Savory Grain Waffle


Ingredients 


1/2 cup quinoa , millet or buckwheat
Pinch of salt
2 to 4 tablespoons chopped onion
1 clove garlic
1 tablespoon ground flaxseed or chia seeds
Pinch of salt

Water as required

Preparation


1.  Cut potatoes in cubes, previously washed

2.  Add salt, parsley, garlic and paprika to your taste.

3.  Place in a roaster  for 20 minutes and bake at 400F.

Preparation


1.  Mashed potatoes:  put in bowl boiled potatoes and mix with coconut milk; mash them.
2.  Add onions, flour, salt.
3.  Separately mix flax seed with water and let it sit for 10 minutes.
4.  Add the flax seeds above to the mix and mix everything.
5.  Have your non-stick waffle makerready and warmed up, and place mix until cooked. 


* to avoid the use of oils

By Laila Menendez

Preparation 

Mix all ingredients

Preparation 

1.  Slice a one-sided opening from top to end.  

2.  Place in a roaster.

3.  Add half an inch of water.

4.  Cover with aluminum paper.

5.  Bake 375F for 1 hour.


By veronica Leaniz

Cucumber Salad 


Ingredients 


½ to 1 cucumber, diced
1 to 2 diced tomatoes
¼ avocado
Pinch of salt
Lemon juice

Potato Waffles


Ingredients


4 cups boiled potatoes

2 onions (chopped and cooked on pan)

1/2 cup of spelt flour

1 tsp real salt

2 TB ground flax seeds

6 TB water

1 cup coconut milk

By veronica Leaniz

Preparation


1.  Cut the zucchini into small squares

2.  Into a pan, add chopped onions

3.  Add salt to taste

4.  Add a little bit of water (instead of oil)

5.  Cooking time, approximately 20 minutes

Zucchini Salad 


Ingredients 


½ to 1 diced zucchini
1 green apple, diced
¼ avocado
Pinch of salt

Lemon juice to taste

By Laila Menendez

Preparation 

1.  In a saucepan, boil 1 cup water with salt. Add the quinoa, reduce heat to medium-low , cover and cook 13 minutes until the water is absorbed.

2.  Sauté the onions in coconut milk for 5 minutes. Add garlic and sauté 30 seconds

3.  Add mushrooms, thyme and water. Cover and sauté for 6 minutes.

4.  Add the quinoa and mix well.

5.  Season with salt to taste

By Laila Menendez

Preparation (20 mins)


1.  Cut potatoes to smaller pieces and boil (keep water).

2.  Keep them at medium heat.  Add salt to taste.  

3.  Remove from pot and smash them.

4.  Add coconut milk until puree and add a bit of water from above.

5.  Add salt to taste. 


By Laila Menendez

Preparation 

1. Soak the grains. (Quinoa and millet 6 hours,  buckwheat 1 hour)
2. Place the soaked grains in a blender and add 1/2 inch of water.
3. Add remaining ingredients
4. Blend until a thick dough, add more water if necessary.
5. Cook in a waffle iron until no more steam comes out. About 10 min.