Peace! Greetings to all! It is 4/20/2020! It is a pleasure to introduce iself. Some of you may know I as Shots by Guapo, the man behind the camera of Cooking with Chef Ras Bongo. It's been a solid year working alongside Chef Ras Bongo, catching endless footage of food & being in tune with Nature. There's never a dull moment truly but our story doesn't begin there. Chef & I have known each other since we were likkle yutes before we knew who we would become. My plant-based journey was rough. I started I journey in 2016 with little to no knowledge of the lifestyle. I was just ready to give up the European ways I adopted from my...
Spicy mango coconut crepesWhat you'll need! Cast iron panApproved cooking oilApproved flourSeasoningNapkins/ strainer Dough2/3 spelt flour1/3 quinoa or garbanzo flour2 1/2 cup warm spring water(chickpea puree)1 tsp cacao powder4 tsp date sugar1tsp ginger root powder1tsp ceylon cinnamon Filling1 large mango diced1 key lime (juiced)1/8 cup habanero pepper In a medium cast iron pan bring 2 tbsp of oil to a fry then turn to medium.Mix ingredients for dough until you get a watery batter consistency.Pour until pan and allow to cook 5 minutes on both sides.Pre heat oven to broil and place crepes on cooking sheet and broil 3 extra minutes.Wrap in napkin to remove excess oil.Plate crepes and add your mango sauce and coconut shavings on inside...
For fries I used
Kombucha squash (pumpkin)
Peruvian purple potatoes
Green burro banana
For batter I used
Organic sprouted spelt flour
LiveforIverMoor Season Blend
1 -2 cups of spring water
For pear walnut sauce I used
1\4 cup of original avocado
1 plum 🍅
1\8 scotch bonnet( habanero)
1\8 red onion
1\2 cup spring water
2 cups walnuts (soaked)
1 small tomatillo
2 TBSP LiveforIverMoor Blend
1 small plum/ Roma tomato
1/4 cup hempseeds (hulled)
1 habanero pepper
Blend all ingredients together in your high speed food processor and blend for 30-45 seconds until smooth concistiency.
Use over
Pasta
Sautéed fruits and veggies
Toast
