Dietary interest: vegan, vegetarian, gluten-free, cholesterol-free, low sodium

Ingredients:
3 frozen bananas
1-2 tablespoons cacao
100 ml hazelnut milk (or water)
5 pitted and peeled dates or other sweetener of your choice
Seed of half vanilla bean

Method:
1. Place all the ingredients in high speed blender and secure lid. The hazelnut milk can be replaced by any other nut milk or water.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Use the tamper to press ingredients into the blades.
5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
6. Stop machine. Do not over mix or melting will occur. Serve immediately.

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It is best served with rice, potatoes and meat dishes. This healthier version of Shopska salad is made with macadamia nut ricotta instead of white cheese. It is delicious, nutritious and very refreshing. Dietary Interest: vegan, vegetarian, gluten-free, cholesterol-free, low sodium

Ingredients:

• 1 tomato deseeded and diced
• 1 cucumber – diced
• 1 spring onion – chopped
• fresh mint to taste
• 1 teaspoon olive oil
• Himalayan salt and pepper to taste

Macadamia Ricotta Ingredients:

• 1 cup soaked macadamia
• ¼ cup water
• 2 teaspoons nutritional yeast
• ½ teaspoons lemon juice
• ¼ teaspoons Himalayan salt

Combine everything in food processor or blender until completely smooth. Cheese for Shopska salad  should have a light flavor, like traditional ricotta. Method: Using a ring mold put the tomato and onion mixture and press gently. Then put the ricotta cheese and finally put cucumber and onion mixture. Garnish with some fresh mint leaves or chives.

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