Ingredients

• 1.5 lb firm white fish (cod, tilapia), 1 can coconut milk, 2 tomatoes, 1 bell pepper, 1 onion
• 3 cloves garlic, lime juice, palm oil or olive oil, cilantro, salt, pepper

Instructions

1. Season fish with lime, salt, pepper. In a large pot, sauté onion, garlic, pepper, tomatoes in oil
2. Add coconut milk, bring to gentle simmer. Nestle fish in, cover, cook 10–12 min until fish flakes
3. Garnish with cilantro. Serve with white rice and farofa if desired

Ingredients

• 2 cups tapioca starch, 1 cup milk, 1/2 cup oil, 1 tsp salt
• 1 cup grated Parmesan or Minas cheese, 2 eggs

Instructions

1. Boil milk, oil, salt. Pour over tapioca starch, mix. Cool slightly, add cheese and eggs, knead until smooth
2. Roll into small balls, place on parchment-lined baking sheet
3. Bake at 375°F 18–22 min until puffed and golden. Serve warm

Ingredients

• 2 frozen açaí packs (100g each), 1 banana, 2–3 tbsp milk or juice
• Toppings: granola, sliced banana, berries, honey, coconut flakes

Instructions

1. Break açaí into chunks. Blend with banana and liquid until thick and smooth
2. Pour into bowls. Top with granola, fruit, honey, coconut
3. Eat with a spoon. Add more toppings as you like

Ingredients

• 3 cans black beans (or 1.5 cups dried, cooked), 1 onion, 3 cloves garlic, 1 bell pepper
• Cumin, chili powder, vegetable broth, lime juice, cilantro, avocado, sour cream

Instructions

1. Sauté onion, garlic, pepper. Add beans (with liquid if canned), broth, cumin, chili. Simmer 20 min
2. Blend half the soup for creaminess, return to pot. Add lime and cilantro
3. Serve with avocado, sour cream, and tortilla chips

Ingredients

• Pineapple, mango, papaya, kiwi, banana, optional: passion fruit, mint
• Lime juice, honey or agave (optional)

Instructions

1. Cut all fruit into bite-size pieces. Combine in a large bowl
2. Drizzle with lime juice and a little honey if desired. Toss gently
3. Chill or serve at room temperature. Garnish with mint

Ingredients

• 1.5 cups jasmine rice, 1 can coconut milk, 3/4 cup water, pinch salt
• 1 tsp sugar (optional), lime zest and juice, cilantro to garnish

Instructions

1. Rinse rice. In a pot combine rice, coconut milk, water, salt, sugar. Bring to boil, stir once
2. Reduce to low, cover, cook 18–20 min until liquid is absorbed. Rest 5 min, fluff
3. Stir in lime zest and juice. Garnish with cilantro. Serve with moqueca or grilled fish