Ingredients
1 cup peanuts (roasted and unsalted)
½ cup panela
2 tablespoons water
½ teaspoon salt
Directions
Heat panela and water in a sauce pan over medium-low heat. Stir constantly until the panela dissolved, then add the nuts. Continue stirring until the liquid reduces to a thick syrup, evenly coating the nuts. Pour onto wax paper, sprinkle with salt.
Ingredients
1 cup peanuts (roasted and unsalted)
½ cup panela
¼ teaspoon cayenne pepper
¼ teaspoon salt
⅛ teaspoon paprika
2 tablespoons water
Directions
Heat panela, cayenne pepper, salt, paprika and water in a sauce pan over medium-low heat. Stir constantly until the panela dissolved, then add the nuts. Continue stirring until the liquid reduces to a thick syrup, evenly coating the nuts. Pour onto wax paper, sprinkle with fresh cilantro.
Ingredients
8 ounce round brie cheese
12 ounce bag of cranberries
½ cup organic panela
2 cinnamon sticks
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 tablespoon orange zest
1 teaspoon vanilla extract
2 tablespoons candied ginger
¼ cup almonds
Directions
Preheat oven to 425° 🔥
Bring cranberries, panela, cinnamon stick, nutmeg, cloves, and ¾ cup water to a simmer in a medium saucepan. Cover and simmer for 7 to 9 minutes, or until the cranberries are just beginning to burst and the sauce is beginning to thicken.
Add orange zest, chopped candied ginger and vanilla extract. Simmer uncovered for 1 to 2 minutes. Take out the cinnamon stick, then transfer sauce to a bowl to let it cool completely.
Once cooled, top brie with cranberry sauce and sprinkle chopped almonds on top.
Bake for 8 to 10 minutes or until the sauce is bubbling and the cheese is gooey. Don’t bake for too long, it’ll be a mess.
Garnish with rosemary, serve with crackers and wine. 🍷
Ingredients
1 Bunch of Kale
1 large yam
¼ cup olive oil
2 tablespoons organic panela
½ teaspoon pink salt
½ teaspoon freshly ground black pepper
1 cup of Brussel Sprouts
1 cup cooked quinoa
½ cup raw almonds
¼ cup dried cranberries
For the Panela - Dijon Dressing
1 tablespoon chopped shallot
¼ cup olive oil
1 teaspoon fresh lemon juice
½ teaspoons Dijon mustard
½ teaspoon organic panela
¼ teaspoon pink salt
¼ teaspoon freshly ground black pepper
Directions
Preheat oven to 400° 🔥.
Slice Yam ✨🍠✨ into ½ inch disks, move to a roasting pan and drizzle with some olive oil and coat with panela, some salt and black pepper. Half the brussel sprouts and add to the roasting pan. Drizzle brussel sprouts with remaining olive oil and sprinkle with remaining salt and black pepper. Add raw almonds and roast all together for about 35-40 minutes.
While that’s all roasting, make the dressing by whisking everything together in a small bowl.
When the yams, brussel sprouts and almonds are ready, mix them with cooked quinoa and dried cranberries. Drizzle the dressing over the kale and toss, then top with warm quinoa, cranberries, roasted yams, brussel sprouts and almonds. Enjoy! 🍴
Ingredients
1 cup raw, unsalted peanuts
1 cup raw, unsalted cashews
1 cup organic panela
½ cup water
2 teaspoons black salt
1 sprig of rosemary
Directions
Preheat oven to 300° 🔥.
Put panela, water and salt in a large sauce pan over medium-low heat. Stir constantly until the panela dissolved, then add the nuts. Continue stirring until the liquid reduces to a thick syrup, evenly coating the nuts.
Pour onto a baking sheet, sprinkle with rosemary and spread out evenly. Bake for 5 minutes, remove from oven, stir and let cool. You can sprinkle another teaspoon of salt before they cool if you want.
Ingredients
2 pounds grass-fed flank steak
1 bottle Negra Modelo (or another dark beer)
¼ cup olive oil
1 tablespoon malt vinegar
4 ears of corn
For the rub:
2 teaspoons organic panela
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon sea salt
2 cloves of fresh garlic
1 handful fresh oregano
½ teaspoon black pepper
½ teaspoon cinnamon
For the Aji Salsa
1 lime
1 small, seeded jalapeño pepper
¾ sweet onion
1 bunch fresh cilantro
1 tablespoon red wine vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper
Panela-butter for the grilled corn:
8 tablespoons butter (1 stick)
1 tablespoon organic panela
½ teaspoon sea salt
½ teaspoon black pepper
Directions
Make the rub by mixing organic panela, cayenne pepper, cumin, sea salt, crushed garlic, fresh oregano, black pepper and cinnamon together. Rub evenly, lightly coating both sides of the steak, then drizzle with olive oil, malt vinegar and Negra Modelo. Cover and put in the fridge to let marinade for at least 3 hours.
Mix up the Aji, a Peruvian salsa verde, while the steak is chillin. Juice one lime and blend with jalapeño, onion, cilantro, red-wine vinegar, salt and pepper in a food processor. Cover and set aside.
Light the grill and bring charcoals to a smolder. Grill corn for 30-45 minutes, rotating a few times 🌽. While the corn is grilling, make the panela-butter. Combine panela, sea salt and black pepper with 8 tablespoons of salted butter. Put in the fridge to firm up ⛄️.
Remove the corn and grate once corn is done, blow charcoal clean of ash. Lay steaks directly onto hot coals, one minute per side. Remove steaks from charcoal, wrap in aluminum foil and let sit for 15 minutes.
Enjoy some beer-marinated flank steak with Aji Salsa and panela-butter slathered corn on the cob. Top the corn off with parmesan cheese and pop open another beer 🍻.
