Recipes

Ingredients

6 Garlic Cloves
2 tbsp of Olive Oil
1 Can of Heats of Palm
5 Cups of kale, finley chopped
1/2 Cup Milk
8 oz Cream Cheese
1/2 Cup Sour Cream
1 Cup Parmesan Cheese

Preheat oven to 350 degrees F.

Heat olive oil in a saute pan and add garlic. Cook for 2 minutes. Add chopped heart of palm and kale and stir.
Turn off the heat, add milk and cream cheese and stir. Mix in sour cream, ¾ cup parmesan cheese. Transfer to baking dish. Bake for 25 minutes

Ingredients

4 cups canned coconut milk
1/2 cup cornstarch
2/3 cup sugar
1 tablespoon orange blossom water
1/2 teaspoon coarse salt
1 can of Pacha Mango, for garnish
Mint leaves, for garnish

Directions

Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.
Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stir

Ingredients

2 Cans of Heats of Palm
4 medium tomatoes, chopped
1 large red onion, chopped
3-4 jalepenos, deseeded and finely chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 cucumber
1 bunch cilantro, chopped
2 avocados
juice of 4 limes
1 tablespoon olive oil
tortilla chips

Directions

Drain the water from the hearts of palm and chop it into large chunks. In a medium bowl combine the hearts of palm with the remaining ingredients

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