Cashew

wild arugula (about 90 grams) • cashews (about 40 grams) • grated pecorino cheese (about 40 grams) • Extra virgin olive oil, • Salt, to taste • water (about 30 grams)

whole free-range chicken breast • tomatoes • onions • generous handful of cashews • sugar • Garam Masala • Salt • Chili pepper • Sour cream (if you don't have it, you can use some cream) • Oil • Butter • Garlic •

mixed nuts (I used almonds, cashews, and walnuts) • dried fruit (I used apricots, figs, and raisins) • coconut oil • large, very ripe bananas • coconut oil • 100% cocoa powder • peanut butter • coconut cream • dark chocolate • glucose syrup • cocoa puffed rice • Pomegranate seeds for decoration,

fresh cream • dried berries • cashews • lightly toasted hazelnuts

all-purpose flour (about 200 grams) • unsweetened cocoa powder (about 50 grams) • sugar (about 150 grams) • milk (about 180 ml) • melted butter, cooled (about 65 grams) • whole eggs • baking powder • salt • sweet cashews (about 50 grams) • dark chocolate melted in milk (about 125 grams)

about 2 1/2 to 2 3/4 oz fennel fronds • grated Parmesan, or a bit of Pecorino • cashews/almonds/pine nuts/walnuts or a mix of these • small piece of garlic • olive oil • salt

arborio rice (about 400 grams) • asparagus spears • snow peas • cashews (or almonds) • garlic cloves • ball fresh mozzarella • grated Parmesan cheese (about 100 grams) • extra virgin olive oil • butter • salt • pepper

spelt pasta (160 g) • Water as needed for boiling • Salt • hemp seeds (55 g) • cashews (50 g) • olive oil • salt • mortar and pestle • pot • slotted spoon

chestnut flour (about 250 grams) • water (about 350 grams) • cashews, roughly chopped (about 40 grams) • raisins, soaked (about 30 grams) • extra virgin olive oil • Rosemary, to taste • salt

Pasta, as desired • ripe avocado • Basil • Garlic powder • Paprika • Cashews • Lime (juice and grated zest) • Salt • Olive oil

celery leaves • fresh basil leaves • cashews • Extra virgin olive oil, • grated pecorino cheese (with pepper) • grated cheese • Salt, to taste • Black pepper, to taste

precooked white corn flour (like Mazeca, Pan) • About 1 cup hot water • salt • For the Enchilada Sauce • Chicken broth • butter • precooked corn flour (the same used for the tortillas) or all-purpose flour • red bell pepper • tomato sauce • Cheddar cheese or similar melting cheese, to seal the tortillas and garnish the final dish • For the Chicken in Green Sauce • Salt to taste •

gluten-free flour (1 kg) • cake fresh yeast or 1/2 cake dry yeast (with this amount, the focaccia will rise and be ready to bake in 1 hour and 40 minutes) • water (about 800 grams; this dough is 80% hydration) • vegetable oil (about 35 grams), plus extra for greasing and working with this unique dough • salt (about 25-30 grams), adjust to taste (minimum is 1 tablespoon or 20 grams per 2 1/4 lbs flour) • As needed, onions (previously sautéed with salt and pepper; optional and can be substituted) • pear • salt • sugar • tequila (about 1/2 espresso cup)