Raw

large ripe avocado • large peeled and chopped tomato • shelled pistachios (about 50 grams) • flaxseed oil • umeboshi plum paste • chives • ground cumin • juice and grated zest of 1 small lemon • black peppercorns • Himalayan salt • seed baguette

cooked pumpkin (about 400 grams; use about 1 1/3 pounds/600 grams raw) • eggs • evaporated milk (300 ml; you can substitute regular milk) • sugar • cornstarch (such as Maizena) • vanilla extract • Caramel sauce

very thinly sliced grass-fed beef strips, about 3/4 inch (2 cm) wide (such as top round, sirloin tip, rump, chuck, or shoulder) • soy sauce (use tamari if you avoid wheat, and choose a traditionally fermented one if possible) • sugar (preferably raw cane sugar, panela, coconut sugar, or honey) • medium scallions, finely chop the white part and slice the green tops thinly, reserving some of the green for garnish • garlic cloves, finely minced • dry sherry • sesame oil for marinating (or substitute with light olive oil if needed) • Oil for stir-frying (use a high-quality light olive oil for high heat; avoid polyunsaturated oils like sunflower or refined oils for frying) • Salt to taste (I used 1 teaspoon unrefined sea salt) • crushed red pepper flakes (this amount makes it noticeably spicy but not overwhelming; adjust to taste or omit if you prefer mild) • Sesame seeds (optional)

tripe (about 1 kg), you can mix with beef head meat (cap and pota) • Make sure the tripe is well cleaned and cut into • thick slices of cured ham (such as serrano or prosciutto) • thick slices of raw pork belly • small fresh sweet chorizo sausages • medium onions • tomatoes • small hot chili peppers for a spicy kick • Salt • Extra virgin olive oil • bay leaves • sweet smoked paprika (pimentón de la Vera)

large avocados • raw cacao powder • Medjool dates • Juice of 1 orange • Cacao nibs for garnish • Orange zest for garnish

ciabatta bread • Homemade gazpacho • Dijon mustard • raw bacon (300 g) • Salt

large avocados • unsweetened cocoa powder • Agave syrup or 4-5 dates • Juice of 1 large orange • For the topping: • white chocolate bar • Zest of 1/2 orange • raw, skinless hazelnuts

rustic country bread • hard-boiled egg • avocado • raw shrimp tails • extra virgin olive oil (15 ml) • Salt and pepper to taste • dried parsley (5 ml) • mayonnaise (15 ml)

drops lemon juice • large egg • salt • garlic clove • dried dill • sunflower oil (or light olive oil) (about 100 ml) • fideuá noodles, no. 3 or 4 (about 300 grams) • fish stock (about 1 liter) • salt, to taste • cleaned squid, cut into cubes (about 300 grams) • saffron (or food coloring), to taste • sweet paprika •

whole tomatoes • honey • sugar (preferably cane sugar) • sweet paprika • dried rosemary • dried thyme • fresh parsley leaves (about 10 grams) • bay leaves • Juice of half an orange • Extra virgin olive oil • (FOR TAPAS) • lightly toasted bread •

tintorera (white shark) fillet • clams • raw shrimp • dry white wine (50 ml) • piquillo pepper • green bell pepper • garlic cloves • small dried chili peppers • pistachios • little flour • olive oil • Salt and pepper to taste •

raw almonds (about 200 grams; you’ll have some left over) • drizzle of extra virgin olive oil • salt • strawberries • nonfat plain yogurt • erythritol

spaghetti nero di seppia (about 400 grams) • garlic, minced • clams (about 250 grams) • raw Argentine red shrimp tails (about 250 grams) • cuttlefish, chopped (about 100 grams) • lemon • little chopped parsley

fideuá noodles (about 460 grams) • green bell pepper and 1 red bell pepper • onion • garlic • paella and fideuá broth (store-bought, about 4 cups/1 liter) • clams • frozen mussels (about 10 oz/300 grams) • Calamari rings • Saffron • Food coloring (optional) • Sweet or hot paprika • tomatoes •

Ingredients for 4 servings: • -------- Ingredients for the fish stock: • water (3 liters) • The head of the monkfish (to make the fish stock) • fresh parsley • leek • garlic • tomato • bay leaves • onion • -------- Main ingredients: • fish stock you prepared (about 750 ml) •

(about 150 grams) raw almonds • (about 850 ml) water, or more as needed

eggs • finely ground raw almonds (about 300 grams) • all-purpose flour (about 100 grams) • unsalted butter, softened (about 100 grams) • sugar (about 200 grams) • baking powder • water (about 200 ml) • Lemon zest and powdered sugar • For a 10-inch (25 cm) round cake pan

Cooked spinach • cooked chickpeas • hot dogs, chopped • heavy cream (200 ml) • Salt, extra virgin olive oil • Cooking white wine • Garlic powder and oregano • raw mixed nuts (optional)

cooked chickpeas • butternut squash, peeled and cut into pieces, raw • Chopped, washed, raw spinach • onion, chopped; 3 garlic cloves, minced • mixture: 3 cups water (about 710 ml), garlic, salt, and 1/2 vegetable bouillon cube • mixture: 1 cup water (about 240 ml), 1 teaspoon oats, and food coloring • Bay leaf, olive oil, and sweet paprika

chicken leg and thigh • mussels • raw small shrimp (150 grams) • raw small langoustines (250 grams) • small clams (170 grams) • small white onions • small red onion • garlic cloves • ripe tomatoes • red bell pepper • dried ñora pepper (or substitute with dried sweet red pepper) • Saffron threads •

rice noodles (about 130 g) • firm tofu • fresh bean sprouts (about 100 g) • green garlic stalks (or substitute 3 green onions) • shallot • raw large shrimp or prawns • eggs • Crushed or fresh chiles • lime • Crushed roasted peanuts • Soy sauce • fish sauce •

chickpeas • raw shrimp • small cuttlefish • seafood broth • sweet onion • Italian green pepper • grated tomato • ñora pepper paste (or substitute with mild red pepper paste) • Salt and ground black pepper, to taste • ground cumin • large potato • Olive oil

–2.5 oz day-old bread (about 50–75 grams) • blanched raw almonds (about 250 grams) • blanched toasted almonds, optional (about 50 grams) • garlic clove • sherry vinegar (45 ml) • extra virgin olive oil (150 ml) • Salt, to taste • Cold water, • nectarine • Serrano ham, to taste • Black pepper, to taste (optional) • Flaky sea salt, to taste (optional)

monkfish (can be frozen) (about 400 grams) • raw shrimp (about 300 grams) • small onion • garlic • tomato paste • All-purpose flour for dredging • dry white wine (about 120 ml) • Salt and extra virgin olive oil

finely ground raw almonds (about 250 grams) • extra-large eggs • sugar (about 250 grams) • Zest of 1/2 lemon (yellow part only) • ground cinnamon (about 5 grams) • small piece of unsalted butter for greasing the pan • herbal liqueur (about 25 ml) • powdered sugar (about 50 grams)

raw almonds (about 200 grams) • garlic cloves • Juice of 1 lemon • cold water (1 liter) • Vinegar, to taste • Olive oil • Salt • Tools: high-powered blender or food processor

puff pastry, 8.8 oz (250 g) each • For the filling: • raw ground almonds (200 g) • large egg • sugar • sweet liqueur or dessert wine • orange blossom water • Grated lemon and orange zest • For decoration: • Powdered sugar • Candied cherries • Chopped caramelized nuts

blanched raw almonds (250 grams) • small loaf of crusty white bread, crust removed (about 5 1/3 ounces or 150 grams) • garlic cloves, germ removed • olive oil (1 small glass, about 80 ml) • vinegar, to taste • Salt

blanched raw almonds (you can buy them already ground, since you'll need to blend them) • bread (preferably just the soft inside part) • cold water (about 1/2 liter; adjust depending on how thick you want the soup) • garlic clove (use half for a milder flavor) • extra virgin olive oil (50 ml) • vinegar • salt (or to taste) • Seedless grapes, to taste • Diced ham, to taste

high-quality refrigerated round puff pastry • (about 500 grams) angel hair squash jam (cabello de ángel) • Ground cinnamon, to taste • powdered sugar (about 200 grams) • finely ground raw almonds (about 250 grams) • large eggs • Zest of 1 lemon • Almond brittle, to taste (optional) • Powdered sugar, to taste (for decorating) • (28 cm) springform pan • Parchment paper