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RECIPES

Sweet Bread made with Sprouted Grain Bread - Sarah Gonzalez ( Montclair, CA)

Ingredients:

1 loaf of Ezekiel bread
1 box of almond milk
4 cinnamon sticks
Brown sugar or Stivia
2 tablespoons of vanilla
2 to 3 eggs
1 cup water

Garnish:

shredded coconut
chopped walnuts
chopped apple
raisins

Preparation

Boil cinnamon in water, and then mix the water boiled with milk, a teaspoon of vanilla and
half a cup of sugar. At the same time, the egg whites are beaten until they are foamy. Then
add the yolks and beat until they are mixed well. To this mixture, add a spoonful of vanilla.
Split the loaf of bread in half and place into a mold in layers. Then cover the top layer with
a clear mixture of egg whites. Garnish with coconut, nuts, apples and raisins
Once decorated, bathe with a little milk and place in the oven. (Medium heat for 20 minutes.)

Chilis in Nogada - Cecilia Sepúlveda (Reseda, CA)

Ingredients:

2 tablespoons of grape seed oil
1 pound ground meat (chicken, pork, or beef)
Half of a white onion (finely chopped)
Half a cup of chopped nuts (walnuts)
An apple (diced)
1/3 cup raisins
A pomegranate (shelled)
6-8 green pasilla chilies
10-12 peppers if they are small
2 sticks of celery (diced)
3 bay leaves
Salt to taste
Half cup of chicken broth

For the sauce:

A cup of sour cream
1/4 cup walnuts
1/3 pound of feta cheese

Preparation:

Fry the onion, add meat and bay leaves; once the meat is golden add the celery, apple and
raisins; stir in chicken broth. Lower the heat and let it cook for two minutes. Turn off the heat
and let cool. (This will be stuffing for the chilies) Roast the chilies and then clean, to then fill.
Mix the cream cheese and nuts, and then refrigerate. (Liquefied - served cold on hot peppers)
Once the chilies are stuffed, the cream is added and finally decorate with the pomegranate.

* They should look exquisite with Mexican colors: green, white, and red.
- I serve this dish with seasoned rice, with manuka honey and almonds

Three milk Gelatin with nuts - Lourdes Ramirez (Los Angeles , CA)

Ingredients: (for one liter)

8 oz. rice milk
12 ounces vanilla flavored soy milk and sugar
12 ounces of almond milk
4 envelopes unflavored gelatin or gelatin food
4 packets of stevia
Nuts (as desired)
Half a teaspoon of vanilla extract or a tiny trickle

Preparation:

Add 12 ounces of vanilla soy milk into a blender.
The gelatin, stevia and vanilla are liquefied and placed in a frying pan on the stove.
Other milks are added and stir until a light boil. Then place in a gelatin mold and before it sets,
add the nuts. Refrigerate for three hours or more if you would like.
(Add as many cinnamon sticks as you would like to the milks when they have boiled and remove
to prevent the cinnamon from falling apart.)

Mole with black tamales - Angelica Garcia ( Azusa, CA)

Ingredients:

5 black peppers (New Mexico)
1 tomato (medium size)
2 tomatillos
Half of a sprouted grain tortilla
1 slice of Ezekiel bread
1 slice of chocolate cacao
10 raisins
10 almonds
Peanuts (optional)
1 sprig of oregano
1 sprig of thyme
2 cloves of garlic
2 slices of onion
3 teaspoons sesame seed
3 peppers
1 clove
Grape seed oil

Preparation:

Cook the skinless chicken with sea salt and a piece of onion.
Fry all ingredients and liquefy with chicken broth.
Place a small amount of oil and the blended ingredients in a pan. Let boil for an hour on low
heat and add the meat… and ready.

Salmon Fish and achiote - Liliana Martinez ( Glendale, CA)

Ingredients:

1 stick of achiote
Half cup of orange juice
1 lemon juice
Pepper (as desired)
Oregano (as desired)
Salt
6-7 or fish fillets or salmon
Two squash (sliced the long way)
Epazote leaves (as desired)
Banana leaves or aluminum foil

Salsa:

Slice onion and an habanero pepper, lemon juice, four tablespoons of chopped cilantro and
a drizzle of olive oil. Blend the achiote, juice, pepper, oregano and salt. Place over fish and
marinate for an hour. In the banana leaf place the squash first and the fish on top and close.
(The same would be done with aluminum foil) If you do go with banana leaf it would be steamed,
and it can be steamed with the aluminum on a pan. (8-15 minutes) Serve with sauce.

Tinga Tostadas - Silvia Mendoza ( Commerce , CA)

Ingredients:

Ezekiel tostadas (tortillas)
Chicken breast
Tomatoes
Chipotle peppers
Onion
Garlic
Lettuce
Radishes
Watercress
Panela cheese
Sour cream
Grape seed oil
Salt

Preparation:

Prepare the tinga by cooking the chicken breast; shred it.  Boil the tomatoes to prepare the
sauce. Dice the onion, preferably a purple onion. Begin heating a little grape seed oil in a pan;
fry the onion, then you add the shredded chicken and finally you add the sauce, which is
prepared with boiled tomato, a clove of garlic and chipotle pepper (as desired).
Toast the Ezekiel tortillas, then add the tinga, lettuce, radishes and chopped watercress.
You sprinkle some grated panela cheese and a little cream and ready to enjoy.

Carrot Cake

Ingredients:

6 cups of grated carrots
1 cup of bee honey
¾ cup grape seed oil
5 eggs
2 cups multigrain
2 tablespoons of ground cinnamon
Half a spoon of royal
2 tablespoons vanilla extract

Preparation:

Mix the oil, eggs, honey, royal, the baking soda, the cinnamon and vanilla extract.
Once mixed, add the multi-grain and mix again, then add the grated carrots. Place on a fret,
place in the oven at 350 degrees and leave it for an hour.


Decorate the cake with:

Keifer yogurt
Banana
Grapes
Blueberry Jam
Almonds

Churros - Leslie Pineda

Ingredients:

An egg
Half a glass of almond milk
One tablespoon of melted butter
A cup of mutlti-grain
One tablespoon of ground cinnamon
Half of a tablespoon of Stevia sugar
Grape seed oil

Preparation:

First melt the butter in a fret. Then mix with an egg, multigrain, the milk, sugar and cinnamon.
Then warm up the oil in a pan on low heat.  Place the mix in a zip-lock bag.
Then cut a corner of the bag, this will serve as a small gun to make any design of the churros.
Go ahead and make your churros in a pan with the oil. Cook on both sides and when they are
a golden brown, they need to be removed.


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Send your recipe to Rodrigo to: rodrigo@pdsimusic.com

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