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The Real Food Academy
Academy Phone
(786) 395-0355
Cafe Phone
(786) 953-8585
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We all love a good breakfast casserole but feel too guilty afterwards! Here's a recipe that you may want to consider preparing on a Sunday or a rainy day. Using sprouted Ezekiel (Flax or Sprouted 7 Grain) spinach and avocado would add nutrients into this delicious dish and you'll be a bit less guilty. This is a Vegan appetizer that would impressed anyone. The freshness of the coconut meat, the crispiness of the hearts of palm and the sweetness of the mango makes a perfect combination of flavors and textures.
Growing up in Peru, I learned the secrets of how to make a traditional Fish Ceviche with its white milky juice called "Leche de Tigre" witch means in English "Tiger's Milk". Leche de Tigre is the leftover flavorful juice in which the raw fish gets marinated and most people drink it afterwards.
In this Vegan recipe you will have almost the same effect after combining the lime juice, garlic, aji panca, ginger, salt and coconut milk. Even thought there's no fish to marinate, you still want to soak the coconut meat for a few minutes so it absorbs all the flavors. 
To create a beautiful presentation when serving this dish. You can use a martini glass or a square dish. Garnish it with mint or cilantro and the sliced avocado. The story goes that Falafel, despite its strong connection with Israel, actually originates from Egypt, and was originally made from Faba beans. Its roots can be traced right back to the Christian of Egypt who were forbidden from eating meat during certain holidays and came up with a falafel-like alternative. This traditional recipe is full of flavor and texture. Serve it with Tatziki sauce and use it as an appetizer or in Pita bread with our Asian slaw. Israeli Salad aka/ Arab Salad is light, healthy and refreshing. Full of antioxidants, enzymes, vitamins, and minerals, this salad is sure to become one of your Spring and Summer favorite recipe. Chopped tomatoes, cucumbers, onions, and parsley combined with a drizzle dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even American Food. The following Vegan Tahi Coconut Soup is a nice option as an appetizer or main dish. You can always  add your favorite julienned vegetables  to make it heartier. I had the opportunity of serving this Smoothie on our last presentation at Macy's Dadeland Mall as part of their event "Breakfast at Macy's" (a remake of the movie "Breakfast at Tiffany's). Everyone was fascinated with its flavor but most importantly, with the fact that adding Spinach and Avocado to a breakfast smoothie can improve the lasting feel of being nourished and energized throughout the morning. This is a simple recipe to make and it takes away the decision making of what to have for breakfast when you are in a hurry. Throw everything into the blender and go! You'll be satisfied for hours!!! When we prepare this dish at The Real Food Academy, we use freshly made pasta dough.  Dough can be prepare with whole wheat flour or gluten free.  Kids love making the bow-tie pasta using their fingers as the main tool. This recipe cam be paired with Caramelized Onions and Blue Cheese.  It can be prepare as a Vegan Burger.  If cut into slices, these crispy rounds can be turned into fries when cut into strips. I have enjoyed Crispy Mushroom Cups and a base for a Thanksgiving Vegan dish.  Checkout my  Thanksgiving recipe,  Black Rice, Acorn Squash and Vegan Meat Stack.  
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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