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A little tip from a chef, it's not always about the protein, it should be cooked well, but the real star is the sauce! A great sauce can fix a world of hurt and even save an abysmal turkey. Mole is a sauce very complex in flavour; sweet, spicy, bitter and full of umami. My version of black beans is inspired by bits and pieces of recipes from different countries.
A little tip from a chef, it's not always about the protein, it should be cooked well, but the real star is the sauce! A great sauce can fix a world of hurt and even save an abysmal turkey. Mole is a sauce very complex in flavour; sweet, spicy, bitter and full of umami. My version of black beans is inspired by bits and pieces of recipes from different countries.
Read MoreThis is the first in a series of recipes highlighting the brand-new Amaranth “Primal Blends.” I have added warm spices like cinnamon, clove, chipotle and cumin to compliment the iron-like flavour of the primal blend. There’s also a recipe for making fresh buffalo-milk queso fresco!
Read MoreEmpanadas are a form of hand pie that are baked or deep fried and can be found with a myriad of sweet and savoury fillings. I have put my Amaranth spin on it by using local grass-fed beef, potatoes, zante currants and red fife flour from Scottish Mills. Aquachile is a traditional dish hailing from Sinola, Mexico it describes the process of marinating shrimp with limes until cooked.
Read MoreI use jerk Jamaican marinade toinfuse Caribbean flavour into beef oxtail. Try my recipe with butterbeans and curry dumplings (recipe also included)! Afterwards, savour this Nicuatole, a popular corn-based dessert popular in Oaxaca, Mexico. My recipe is vegan, dairy-free, and no bake but you can experiment and enjoy!
Read More“Alegría” (Spanish for “joy,”) is puffed amaranth with chocolate and is a traditional Mexican treat, these bars are gluten-free, sugar-free and they can be combined with many nuts and seedsto make a superpowered protein bar. Green Thai Curry is flavourful, aromatic, spicy and oh-so-delicious, it’s one of the only cuisines in the world where all of the five tastes are represented.
Read MoreA classic holiday twist on the traditional Crème Brûlée, this recipe uses only a couple ingredients, 10 minutes of execution, no bake and vegan friendly so everyone can eat it, but rest assured it does not miss any marks. This blog also has Xocoltal, a spicy, sweet and bitter Mayan hot chocolate recipe too!
Read MorePollo a la Brasa is Spanish for “roasted” or “blackened chicken,” a Peruvian favourite, this succulent, delicious, spiced roast chicken is considered one of the best in the world especially paired with Aji Verde sauce. We also have an Enchiladas Rojo recipe to make from the chicken leftovers!
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