Ingredients
1 cup organic panela
½ cup half-and-half
4 tablespoons butter
👌🏽 of salt
1 tablespoon vanilla extract
Directions
Heat the panela, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, it will gradually get thicker. Add the vanilla and cook another minute. Remove from heat, let cool and enjoy! 🍨
This style of hot chocolate is popular in Colombia's capital, Bogotá. It's perfect for chilly mornings when you're 8,660 feet closer to the stars, as the locals like to say. Chocolate Santafereño is traditionally made with Luker Chocolate, panela and served with queso blanco. Like panela, Luker is a staple in most Colombian pantries, they've been making high quality chocolate since 1906.
Ingredients
4 cups water
8 tablespoons organic panela
¼ teaspoon ground cinnamon
4 cubes chocolate
Directions
In a saucepan, heat water over medium-low heat to just before it simmers, add chocolate and reduce heat to low. Once chocolate is melted, add panela and cinnamon. Whisk vigorously (with a molinillo if you have one) and serve with queso blanco.
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
¾ cup rolled oats
¼ cup flour
¼ cup panela
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
1 ¼ oz unsalted butter, melted
½ cup nuts
1 teaspoon vanilla extract
Splash of milk
1 pint of blackberries
Directions
Pre-heat oven to 375° 🔥 .
Mix the dry ingredients together, then stir in melted butter and vanilla. Add just enough milk so that it mixes together in loose clumps, then mix in the nuts.
Spread blackberries evenly around a 9” x 9” baking pan. Evenly spoon the mixture over the berries and bake for about 30 minutes.
Ingredients
1 three-inch piece of ginger root
6 cardamom pods
4 black peppercorns
3 pieces of cinnamon bark
4 cloves
2 cups water
4 tablespoons loose black tea
4 tablespoons organic panela
4 cups whole milk
Directions
Grate ginger and remove seeds from cardamom pods. Crush with black peppercorns using a mortar and pestle. Break cinnamon into one-inch pieces.
In a large pot, bring water, cinnamon, cloves, crushed ginger, cardamom and black pepper to a boil. After 5 minutes, add tea leaves. Boil for 5 more minutes, then add milk and panela and reduce heat to low. Simmer for at least 10 minutes, remove from heat and strain into a teapot through sieve. Serve hot 🔥.
Thanks Chai Wallahs of India for the recipe 😘!
