Heineken 0.0 (non alcoholic)

Earth Madre

Tet Co

Mother Earth

Rand Tierra

Koo Co

IN A BOTTLE

Coca-Cola

Omelet filled with green spices and cheddar, served with home fries.

Stuffed Omelet

Crispy chicken tenders served with waffles and maple syrup.

Chicken & Waffles

Wagyu topped with local smoked salmon, poached eggs, avocado, and seasoned home fries.

The Breakfast Burger

Teton

Mother Tierra Earth Brew

K Grand Boo Brew Mother

Latte

Cappucino

Espresso

Drip Coffee

Italian Soda

Sodas & Iced Tea

House baked giant chocolate chip cookie. Topped with rich and creamy vanilla ice cream, whipped cream and chocolate drizzle.

Cookie Skillet

Rich, decadent, locally made chocolate cake by Paisley Cakes.

Chocolate Cake

Side Garden Salad

Gather all the ingredients: water, barley malt, hops, yeast, sugar, natural flavoring, lemon zest, and coriander.

Prepare the Ingredients

In a large pot, heat the water to about 65°C (149°F). Add the barley malt and stir well. Maintain this temperature for about 60 minutes to allow the enzymes to convert starches into sugars.

Mashing

After mashing, bring the mixture to a boil. Add the hops and boil for 60 minutes. This will add bitterness and aroma to the beer.

Boiling

Once boiling is complete, cool the mixture down to around 20°C (68°F) as quickly as possible using a wort chiller or an ice bath.

Cooling

Transfer the cooled mixture to a fermentation vessel and add the yeast. Seal the vessel and allow it to ferment for about 5-7 days at room temperature.

Fermentation

After fermentation, add the natural flavoring, lemon zest, and coriander. Stir gently to incorporate these flavors.

Flavoring

To carbonate the beer, dissolve the sugar in a small amount of water and add it to the beer. Bottle the beer and seal tightly. Let it carbonate at room temperature for an additional 3-5 days.

Carbonation

Once carbonated, chill the bottles in the refrigerator for at least 24 hours before serving.

Refrigeration

Water

Barley Malt

Hops

Yeast

Sugar

Natural Flavoring

Lemon Zest

Coriander

In a large mixing bowl, combine whole wheat flour, rolled oats, baking powder, and salt. Stir until well mixed.

Mix Dry Ingredients

Gradually add water to the dry ingredients, mixing until the dough comes together. It should be slightly sticky but manageable.

Add Water

On a lightly floured surface, knead the dough for about 5 minutes until smooth. Cover with a clean cloth and let it rest for 15 minutes.

Knead Dough

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Sauté Vegetables

Add fresh spinach and sliced mushrooms to the skillet. Cook for about 5-7 minutes until the spinach wilts and mushrooms soften.

Add Spinach and Mushrooms

Remove from heat and stir in crumbled feta cheese and black pepper. Mix until well combined.

Mix in Cheese and Season

Divide the rested dough into 4 equal portions. Roll each portion into a circle about 6 inches in diameter.

Roll Out Dough

Spoon the filling onto one half of each dough circle. Fold the other half over the filling and press the edges to seal.

Fill and Fold

Heat a non-stick skillet over medium heat. Cook each filled dough for about 4-5 minutes on each side or until golden brown.

Cook the Earth Madre

Top each Earth Madre with sliced avocado, a drizzle of lemon juice, and chopped fresh cilantro before serving.

Garnish

Whole Wheat Flour

Rolled Oats

Baking Powder

Salt

Spinach, fresh

Mushrooms, sliced

Crumbled Feta Cheese

Olive Oil

Garlic, minced

Black Pepper

Avocado, sliced

Lemon Juice

Fresh Cilantro, chopped

Rinse the rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.

Prepare Rice

Cut the pork belly into small cubes. Season with salt and pepper. Set aside.

Prepare Pork Belly

Soak the dried shrimp and mushrooms in warm water for about 20 minutes until softened. Drain and chop the mushrooms into small pieces.

Rehydrate Dried Shrimp and Mushrooms

Peel and julienne the carrots. Chop the green onions finely.

Prepare Vegetables

In a pot, combine the soaked rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed and rice is cooked. Fluff with a fork and set aside.

Cook the Rice

In a large pan, heat a tablespoon of oil over medium heat. Add the pork belly and cook until browned and crispy, about 5-7 minutes.

Sauté Pork Belly

Add the chopped mushrooms, dried shrimp, and julienned carrots to the pan with pork belly. Stir-fry for about 5 minutes until vegetables are tender.

Add Vegetables and Shrimp

Pour in the fish sauce and sprinkle black pepper. Stir well to combine all ingredients. Cook for an additional 2 minutes.

Season the Mixture

Fold the cooked rice into the pork and vegetable mixture, ensuring everything is evenly mixed. Cook for another 3-5 minutes to heat through.

Combine with Rice

Transfer the Tet Co to a serving dish. Garnish with chopped cilantro and sliced red chili if using. Serve warm.

Garnish and Serve

Rice

Pork Belly

Dried Shrimp

Mushrooms (shiitake or wood ear)

Carrots

Fish Sauce

Green Onions

Cilantro

Red Chili (optional)

Preheat the Oven

In a large bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, and salt. Mix well until evenly combined.

In another bowl, whisk together the almond milk, melted coconut oil, maple syrup, and vanilla extract until thoroughly blended.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Combine Mixtures

Fold in the chopped nuts, dried fruits, chia seeds, and ground cinnamon. Mix until evenly distributed.

Add Mix-ins

Grease a 9x13 inch baking dish or line it with parchment paper.

Prepare Baking Dish

Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Mixture

Once baked, remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

Cool and Serve

Brown Sugar

Almond Milk

Coconut Oil

Maple Syrup

Vanilla Extract

Chopped Nuts (e.g., walnuts or almonds)

Dried Fruits (e.g., cranberries or raisins)

Chia Seeds

Ground Cinnamon

In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Cook Quinoa

While the quinoa is cooking, dice the red bell pepper and avocado. If using frozen corn, thaw it in the microwave or in a pot with a little water. Rinse and drain the black beans.

In a large bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, diced avocado, and chopped cilantro.

Mix Ingredients

In a small bowl, whisk together the lime juice, olive oil, cumin powder, salt, and black pepper.

Make Dressing

Pour the dressing over the quinoa mixture and toss gently to combine all ingredients. Adjust seasoning with additional salt and pepper if needed.

Combine Salad

Serve the Rand Tierra salad chilled or at room temperature, garnished with extra cilantro if desired.

Serve

Quinoa

Black beans (canned, drained and rinsed)

Corn (canned or frozen)

Red bell pepper (diced)

Avocado (diced)

Fresh cilantro (chopped)

Lime (juiced)

Olive oil

Cumin powder

Black pepper

In a large bowl, combine olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. Mix well.

Marinating the Chicken

Add the chicken breast to the marinade. Ensure each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes.

Adding Chicken

Preheat the Grill

Remove the marinated chicken from the fridge. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grilling the Chicken

Once cooked, remove the chicken from the grill. Let it rest for a few minutes, then garnish with fresh parsley and optional chili flakes.

Garnishing

Serve the grilled chicken with sliced avocado on the side, if desired.

Serving

Chicken Breast

Paprika

Fresh Parsley, chopped

Chili Flakes

Rinse the Koo beans under cold water and soak them in water for at least 4 hours or overnight. Drain and set aside.

Dice the onion, carrots, and celery into small, even pieces. Mince the garlic.

Chop Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Sauté the Aromatics

Stir in the diced carrots and celery. Cook for another 5 minutes. Then add the soaked Koo beans, vegetable broth, bay leaves, salt, and black pepper. Bring the mixture to a boil.

Add Vegetables and Broth

Once boiling, reduce the heat to low, cover the pot, and let simmer for about 45 minutes or until the beans are tender.

Simmer

Remove the bay leaves. Stir in the chopped fresh parsley. For added flavor, you can mix in red chili flakes and lemon juice if desired.

Finish the Dish

Koo beans

Onion, diced

Vegetable broth

Carrots, diced

Celery, diced

Bay leaves

Fresh parsley, chopped

Red chili flakes

Lemon juice

In a large mixing bowl, combine 500 ml of water, 100 g of sugar, and 50 ml of lemon juice. Stir well until the sugar dissolves completely.

Prepare the Base

Finely chop 10 g of ginger root and add it to the mixture. Then, add the mint and basil leaves. Adjust the quantity according to your taste preference.

Add Flavorings

Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to infuse.

Chill the Mixture

After chilling, take the mixture out of the refrigerator. Use a strainer to pour the liquid into a clean bottle, removing the solids.

Heineken 0.0 (non Alcoholic)