Mango (in the Canary Islands there is Manga, Mangifera indica) originally from the northwestern region of India, it is a fruit very rich in vitamins A, C and E, magnesium and potassium. These macronutrients make the mango support our body in maintaining a good state of the musculoskeletal system and regulate the blood pressure, the proper functioning of the kidneys and the thyroid gland.It will also help fluidify and alkalinize the blood. It is also full of enzymes with properties similar to those of papains from papayas or bromelain from pineapples that support digestion and the assimilation of nutrients. It provides high quality fiber, which serves as a brush for the intestine and prevents cancer of the digestive system, prevents constipation and lowers bad cholesterol – a very important factor for the proper functioning of your heart. As a fruit of the solar climate, it provides our cells with photons, oxygen and hydration – so important for the physiological order. According to the ancient wisdom of Ayurveda, mango fully supports the functions of the body. Above all, an ally for the heart, purifier for the liver, remedy against anemia, heavy periods and overweight. At Comida Viva and the Eco Hotel El Agua we use the Mango fruit to make delicious desserts (raw vegan, raw diet, antiaging diet), cakes and tarts (raw), breakfasts, sauces, natural juices, smoothies . In culinary preparations we preserve its wide potential of properties for the human organism. It is a true "booster" for the immune system and protects you from diseases.
Ingredients:
• 1 parts Mango, apple and carrot
• 2 parts grated coconut
• 1 part soaked cashews
• Vanilla
• A touch of grated fresh ginger
• A pinch of salt
• A touch of dried turmeric
• To customize to your liking: your favorite spice (nutmeg, cinnamon), fresh aromatics (mint), orange zest, your favorite sweetener (soaked dates, agave syrup)
• about 1/2 part melted coconut oil
Elaboration:
Grate the apple and carrot finely and squeeze their juices between your hands. Reserve the juices for another recipe or drink them. Mix all the dry ingredients in a large bowl. In the blender jar, beat the activated cashews with the salt and sweetener (optional), then add the mango pulp and all the rest. wet ingredients (preserving the carrot and apple) and beat until you get a cream. Mix all the ingredients well until you get a moist and moldable dough. Let the mixture rest for 30 min. Mold (give shape with equal thickness) to your cookies. Grease a baking tray with a little coconut oil or on top of parchment paper. Dehydrate until you get the desired texture. You can do it in your oven with the minimum temperature (or even with the door open), in an electric food dehydrator or in the sun. For more information on dehydration as a living cooking technique (cooking with vitality) leave me a comment here.
Note: If the dough is too wet, you can correct it by adding more grated coconut. In case it comes out - too dry add more of the wet ingredients.
Mango (in the Canary Islands there is Manga, Mangifera indica) originally from the northwestern region of India, it is a fruit very rich in vitamins A, C and E, magnesium and potassium. These macronutrients make the mango support our body in maintaining a good state of the musculoskeletal system and regulate the blood pressure, the proper functioning of the kidneys and the thyroid gland.It will also help fluidify and alkalinize the blood. It is also full of enzymes with properties similar to those of papains from papayas or bromelain from pineapples that support digestion and the assimilation of nutrients. It provides high quality fiber, which serves as a brush for the intestine and prevents cancer of the digestive system, prevents constipation and lowers bad cholesterol – a very important factor for the proper functioning of your heart. As a fruit of the solar climate, it provides our cells with photons, oxygen and hydration – so important for the physiological order. According to the ancient wisdom of Ayurveda, mango fully supports the functions of the body. Above all, an ally for the heart, purifier for the liver, remedy against anemia, heavy periods and overweight. At Comida Viva and the Eco Hotel El Agua we use the Mango fruit to make delicious desserts (raw vegan, raw diet, antiaging diet), cakes and tarts (raw), breakfasts, sauces, natural juices, smoothies . In culinary preparations we preserve its wide potential of properties for the human organism. It is a true "booster" for the immune system and protects you from diseases.
Ingredients:
• 1 parts Mango, apple and carrot
• 2 parts grated coconut
• 1 part soaked cashews
• Vanilla
• A touch of grated fresh ginger
• A pinch of salt
• A touch of dried turmeric
• To customize to your liking: your favorite spice (nutmeg, cinnamon), fresh aromatics (mint), orange zest, your favorite sweetener (soaked dates, agave syrup)
• about 1/2 part melted coconut oil
Elaboration:
Grate the apple and carrot finely and squeeze their juices between your hands. Reserve the juices for another recipe or drink them. Mix all the dry ingredients in a large bowl. In the blender jar, beat the activated cashews with the salt and sweetener (optional), then add the mango pulp and all the rest. wet ingredients (preserving the carrot and apple) and beat until you get a cream. Mix all the ingredients well until you get a moist and moldable dough. Let the mixture rest for 30 min. Mold (give shape with equal thickness) to your cookies. Grease a baking tray with a little coconut oil or on top of parchment paper. Dehydrate until you get the desired texture. You can do it in your oven with the minimum temperature (or even with the door open), in an electric food dehydrator or in the sun. For more information on dehydration as a living cooking technique (cooking with vitality) leave me a comment here.
Note: If the dough is too wet, you can correct it by adding more grated coconut. In case it comes out - too dry add more of the wet ingredients.
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