RED PRICKLY PEAR & MEXICAN SUPERFOODS BOWL

300g Greek Yogurt
15g frozen peach
15g frozen banana
15g manila mango
6p pinole powder
6g amaranth
90g coconut (without skin)
300g ice
Hydrated Chia Seed *see recipe below
Red Prickly Pear Water *see recipe below
Cocoa Buckwheat *see recipe below
Garnish *see details below

PUT THE FROZEN BANANA, MANGO, THE FROZEN PEACH AND HALF OF THE GREEK YOGURT IN A BLENDER; PUT THIS MIX IN A BOWL AND RESERVE IN A FRIDGE

IN ANOTHER BOWL, MIX THE OTHER HALF OF THE GREEK YOGURT, AMARANTH, PINOLE POWDER AND MIX IT WELL

ADD THE FRUIT YOGURT AND THE * HYDRATED CHIA SEED AND THE * RED PRICKLY PEAR WATER INTO THE SUPERFOOD YOGURT MIX AND BLEND IT WELL

ADD THE FRUIT YOGURT AND THE * HYDRATED CHIA SEED AND THE * RED PRICKLY PEAR WATER INTO THE SUPERFOOD YOGURT MIX AND BLEND IT WELL

AFTER SERVING DECORATE WITH THE * GARNISH (PEACH, BLUEBERRIES, STRAWBERRIES, MINT, PEPPERMINT, BANANA, PANSY FLOWERS) AND THE * COCOA BUCKWHEAT

Hydrated Chia Seed

30g raw chia seed
30ml water

IN A BOWL HYDRATE THE CHIA SEED WITH TWO SPOONS OF CLEAN WATER, LET IT REST FOR 20 MINUTES MINIMUM

Red Prickly Pear Water

60g red prickly pear

BLEND THE RED PRICKLY PEAR AND PASS IT THROUGH A METAL STRAINER, TO OBTAIN ONLY THE LIQUID, PUT IT IN A BOWL AND RESERVE

Cocoa Buckwheat

5g Agave Syrup
20g Buckwheat
5g Coconut Oil
3g Cocoa Powder
2g (pinch) Sea Salt

IN A BOWL MIX THE BUCKWHEAT, COCONUT OIL, AGAVE SYRUP AND A PINCH OF SALT

AFTER MIXING PUT THE BUCKWHEAT IN A TRAY AND BAKE IT AT 160º C FOR 6 MINUTES

PULL OUT THE TRAY FROM THE OVEN AND LET IT COOL DOWN AT ROOM TEMPERATURE

Garnish

3 slices fresh peach
6 blueberries, halved
1 strawberry, sliced
5 mint leaves
4 slices banana
2 pansy flowers

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Paola Garduno

Paola Garduño studied cuisine & pastry at Le Cordon Bleu París, International Cuisine at the Culinary Institute of America in Mexico and Garde Manger & Sous Vide Cooking at the Culinary Institute of America in NY. Among her professional practices, she’ve had stays at NOMA of Rene Redzepi, PERSE of Thomas Keller & LES CREATIONS DE NARISAWA of Yoshihiro Narisawa. 
Today she is the Chef & owner of ONLYÓ, a restaurant group wich includes brands as Café Ó, Farina & La Popular, were she continues to transmit her philosophy of respect for the simplicity and purity of her products, having an upcoming opening in the area of Bosques de las Lomas in this year.
In her ecological commitment she has implemented processes to help the environment at her restaurants, in this social commitment she has participated supporting more than 30 charities of different causes.
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