MichaelAngelLoayzaJr

29:47

Mindful Cooking With Michael Angel Loayza Jr. 'The Mindful Chef' EP 1: All Around The World

Try to make these delicious recipes! Portobello Mushroom Pizzas 4 portobello mushrooms 1/4 cup diced onion 4 cloves minced garlic 1 can organic crushed canned tomatoes 4 tbsp UNFORTIFIED nutritional yeast (1 per mushroom) Rosemary, Oregano, Parsley (dried) Pink Salt and Pepper Fill the mushrooms with the mixture of onions and garlic (along with the endcaps of the mushrooms) Finish with herbs and yeast over the top Bake at 425 for about 20 minutes -------------------------------------------------------------------------------------------------------------------------------------------- Salmon Sushi 1 pound of wild salmon (minced) 4 tbsp pumpkin seeds 1 tbsp miso 1 lime zested and juiced 1 tbsp Dijon mustard 1 carrot shaved 1 cucumber shaved (without seeds) 1 Jalapeno 4 sheets nori Place shaved vegetables in center of roll, then form a mound with the minced salmon, top with more vegetables - gently fold the nori and pinch the filling together and wrap like a little taco - slice with a sharp knife and serve with some pickled ginger! ------------------------------------------------------------------------------------------------------------------------------------------------------ Lamb Tacos 2 pounds of grassfed lamb 1tbsp chili powder 1tbsp onion powder 1 tbsp garlic powder 8oz crushed canned tomatoes Salt and Pepper Sautee lamb and add seasoning - cook just until pinkness subsides - set aside to cool Pico De Gallo 1 red onion 1 jalapeno 6 ripe tomatoes 1 lime zested and juiced Fresh basil and oregano (or and cilantro) Chop ingredients and mix! Heat an almond flour tortilla in a non-stick ceramic pan for a few seconds on each side - fill with the delicious taco meat, top with pico de gallo and then some cool almond sour cream - finish a nice, juiced lime. ------------------------------------------------------------------------------------------------------------------------------------ Pot De Creme 6 egg yolks 6 tbsp Lakanato sugar 1 whole organic lemon juiced and zested 8oz organic raw cocoa paste 2 cups organic coconut milk (canned) 1 tsp Ceylon cinnamon pinch of salt Melt chocolate in a heavy bottom stainless steel pan (medium low heat) - Separate egg yolks from whites Mix yolks with 6tbsp sugar and lemon juice and zest, whisk together well - Add mixture to melted chocolate - turn heat up to medium and whisk vigorously until mixture thickens (about 15 minutes). Pour to serving bowls and place in the fridge until chilled (about two hours) Garnish with macadamia nuts, fresh organic raspberries and mint.