HOW TO PREPARE…

“Knowing how to do” is essential to safeguard our health.

The advantages are really many we can:

    • choose high quality raw materials and control the entire production process, without worrying about checking the labels to avoid food additives or other substances that naturally have very little
    • customize our recipes avoid unnecessary waste by cooking the right amount of each product
    • reduce waste.

I am sure that the tastes that you will rediscover will repay you for every effort.

Here you will find all the links to my recipes of self-production that will help you avoid exceeding with fats and sugars or foods such as wheat, dairy products, xanthan and eggs that could cause “food sensivity”:

Aquafaba

Buttermilk

Coconut cheese with origano

Milk ◇ Cream of coconut

Milk ◇ Cream of nuts

Milk ◇ Cream of soy bean

Milk of cereal

Milk of cereal flakes

Paste of dried fruit

Tang Zhong or Water Roux

Thick Water

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