Mango, Cashews & Honey Filo Cigar

Mango, Cashews & Honey Filo Cigar

Mango, Cashews & Honey Filo Cigar / #Crunchy

Crunch is for many people, the all time favorite texture in food, and this Mango, Cashew & Honey Filo Cigar is the sweetest, crunchiest and easiest dessert I’ve ever cooked (although I couldn’t really choose a favorite out from our sweet section). The ingredients are pretty much listed on it’s name; fresh tropical fruit and roasted cashew nuts, surrounded by a syrupy sweetener such as biological honey or agave for a vegan alternative, wrapped in a delicate outside of crumbly filo. Sounds good right?

There is pretty much no technique or secret to it, it’s all about the right combination of ingredients in their measure, depending to your taste. Try not to over sweeten the filling, specially if you use agave or maple syrup, and make sure the pastry is thick enough to hold its shape, but properly light to toast evenly and crunch up nicely. Also, feel free to change things up, different fruits, nuts and topping can work wonders with this basic idea of a filo cigar. What about apple and cardamom, or strawberries and rhubarb to name a few? Get creative and enjoy!

INGREDIENTS:
· 1 Mango
· 2 handfuls of Cashews
· 2 tbsp Honey (or Agave for a 100% vegan option)
· 4 Filo Sheets
· 2 tbsp Virgin Coconut Oil

METHOD:
For the filling, crush and toast the cashews, mix them with the square cutted mango and 2 tbsps of honey. Then brush a filo sheet with some melted coconut oil (pretty much any other fat could also work: melted butter, margarine, or even olive oil are an option). Make a fold on the greased filo sheet and place a line of filling parallel to you. Start rolling the cigar and halfway, fold the edges to the center, keep rolling and finish by brushing the remaining free edge. With the closing fold leaning against the tray, bake at 200ºC for about 15-20 min or until golden. Serve it as it is with a dust of powder sugar or lay a scoop of ice cream when still warm.

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Raw Cucumber & Avocado Soup with Cashew Cream

Raw Cucumber & Avocado Soup with Cashew Cream

Raw Cucumber & Avocado Soup with Cashew Cream / #Easy

I know, I wanna cry too, school is around the corner, a very narrow corner, and summer has been the shortest street, although the temperature still is terribly hot here in Mallorca. But, I’ve come up with the perfect recipe for this terrible moment, a very easy “I don’t wanna cook, I’m depressed and it’s hot” kind of recipe. A Raw Cucumber and Avocado Soup which is fresh, nutritious and delicious. It has it all, but for complications or unnecessary movements that would make you sweat. On the musical note, another great discovery: Hiatus Kaiyote, very recommendable this live performance of “The World It Softly Lulls” although, the whole album from top to bottom is very recommendable.

INGREDIENTS:
· 2 Cucumbers
· 2 Ripe Avocados
· 1 stick of Celery
· Juice of one Lemon
· 1/2 tsp of ground Cumin
· Dill, Coriander or Parsley
· Raw Cashews

· Lemon Juice
· Water
· Salt

METHOD:
Peel and cut the cucumber into chunks, destone the avocados and scoop out the goodness, cut the celery too & then blend it all together with the 3 remaining ingredients. That’s it! Soo much work to make a meal right? But if feeling fancy, which I usually do, blend cashews with some lemon juice, water and salt and an amazing cashew cream magic will happen! Yes, I know I haven’t been very specific with the measurements, but always do this cream to the eye and so should you, there’s no way to get it wrong really. Vegan, raw, gluten-free, done only with a blender… real #easy food.

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