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Foodtech Recipes

DB projects is a company that focuses on experiential innovation in the foodtech kitchen space. Our mission = Inspire moments of joy and discovery through recipes and services. DB projects creates recipes that are both functional and engaging, and offers its users a community of support and guidance. We are committed to continuous innovation and creating unique and memorable foodtech experiences for Diabetesbien users.
 
Quick mantis shrimp broth as a flavor enhancer for stews or sauces.
 
6 PORTIONS | 30 min
 
 
 
Light
  • Mantis shrimp or any similar crustacean with a shell, especially fresh
  • Onion
  • Fresh tomato
  • Leek
  • Fresh garlic
  • Spices: black peppercorns, bay leaves, sweet Pimentón de la Vera, dehydrated seaweed
  • Extra virgin olive oil
  • Sea salt
  • Tamari sauce
  • Miso paste
  • Amontillado sherry or similar
  • Room temperature mineral water
 
Cap i pota (stew of beef snout and trotters in the style of tripe)
 
8 PORTIONS | 40 min
 
 
 
Light
  • Pre-cooked beef tripe, already cut into desired cubes
  • Pre-cooked beef snout and trotters (cap i pota)
  • Pig’s trotters
  • Iberian bacon
  • Garlic cloves
  • Onion
  • Carrot
  • Red pepper
  • Green pepper
  • Ripe tomato
  • Stewing chorizo
  • Spicy and sweet paprika (preferably from La Vera)
  • Red wine
  • Spices: cumin, turmeric, oregano, ground pepper, choricero pepper pulp, Madras curry, cayenne, clove, bay leaves
  • Extra virgin olive oil
  • Sea salt
 
Lightly spicy shrimp ceviche with lime and miso
 
4 PORTIONS | 30 min
 
 
 
Light
  • Fresh large shrimp or prawns (5 per person)
  • Zucchini (can be substituted with pumpkin)
  • Spices: sweet Pimentón de la Vera or paprika, freshly ground black pepper, oregano, and thyme
  • Extra virgin olive oil
  • Sea salt
  • Unpasteurized miso
  • Lime or non-sweet lemon
  • Fresh habanero to taste or another chili pepper (salsa macha can be used)
  • Sherry vinegar to taste
 
Keto Cochinita Pibil
 
8 PORTIONS | 120 min
 
 
 
Light
  • Bones from various meats (pork, beef, free-range chicken)
  • Duroc pork tail (or another high-quality breed)
  • Duroc pork trotter, halved
  • Duroc pork tenderloin
  • Duroc pork leg (lean)
  • Head of purple garlic (or the best quality you can find), peeled
  • Mun kombucha® (flavor depends on your choice; we recommend the original recipe or lemon). You can use any kombucha you have on hand.
  • White wine vinegar
  • Achiote paste
  • Iberian pork lard (or the best quality available)
  • Spices: ground cumin, oregano, ground pepper, cayenne, bay leaves, avocado leaves
  • Banana leaves (optional) for wrapping the meat during cooking
  • Sea salt
 
Oven-roasted cabbage with cumin and ponzu aroma
 
4 PORTIONS | 25 min
 
 
 
Light
  • Large white cabbage, as fresh as possible
  • Quality butter
  • Spices: cumin seeds, ground ginger
  • Extra virgin olive oil
  • Sea salt
  • Ponzu sauce

 

 
Pumpkin Cream
 
8 PORTIONS | 27 min
 
 
 
Moderate
  • Almond flour
  • Spring onion or calçots, peeled and chopped
  • Leek, peeled and chopped
  • Butter or ghee
  • Sea salt (also for adjusting taste at the end of the cream)
  • Garlic clove
  • Purified water (can be replaced with bone broth or vegetable stock)
  • Freshly ground black pepper
  • Madras curry (for an interesting touch, if desired)
 
Creamy spinach with pine nuts and tamari
 
4 PORTIONS | 27 min
 
 
 
Light
  • Fresh small-sized spinach, preferably organic
  • Cream cheese (mascarpone-style)
  • Heavy cream (minimum 35% fat)
  • Toasted or raw pine nuts
  • Spices: ras el hanout, bay leaves
  • Extra virgin olive oil
  • Sea salt
  • Tamari sauce
 
Grilled red prawns with nut oil and their heads
 
1 PORTION | 27 min
 
 
 
Light
  • Prawns or langoustines (5 per person, or 1 lobster split in half per person)
  • Extra virgin olive oil for cooking the prawns
  • Toasted hazelnuts (can be substituted with almonds, pine nuts, or cashews)
  • Fleur de sel or a high-quality baking salt
  • Prawns or langoustines (for making the oil)
  • Extra virgin olive oil for making the prawn and nut oil

 

 
Confit cod loin with trumpet mushrooms
 
4 PORTIONS | 27 min
 
 
 
Light
  • Cod loin (approximately 200 g each, fresh, frozen, or salted)
  • Extra virgin olive oil infused with thyme and bay leaves
  • Purple garlic clove (peeled and smashed)
  • Black trumpet mushrooms (or seasonal mushrooms, thoroughly cleaned)
 
Salt-crusted sea bream loin with mountain herbs and Brussels sprouts with turmeric
 
4 PORTIONS | 25 min
 
 
 
Light
  • Fresh sea breams (600–800 g each, cleaned and filleted)
  • Extra virgin olive oil
  • Coarse salt for baking fish
  • Mountain herbs (rosemary, bay leaf, thyme, marjoram)
  • Fresh Brussels sprouts, cleaned
  • Butter
  • Ground turmeric
  • White wine

 

 
Freshly seasoned mussels
 
2-3 PORTIONS | 10 min
 
 
 
Light
  • Canned mussels in extra virgin olive oil or pickled in extra virgin olive oil
  • Lime or non-sweet lemon
  • Spices: ground ginger, freshly ground black pepper
  • Cayenne pepper powder or chili oil
  • Sea salt
  • Unpasteurized vinegar to taste (any quality vinegar)

 

 
Keto Bread from Diabetes Bien
 
4 PORTIONS | 30 min
 
 
 
Moderate
  • Almond flour or sunflower seed flour
  • Ground flaxseeds
  • Erythritol
  • Sea salt
  • Eggs at room temperature
  • Softened butter (room temperature)
  • Extra virgin olive oil or extra virgin coconut oil
  • Warm water
  • Chia seeds
  • Inulin

 

 
Confit fish and seafood
 
4 PORTIONS | 27 min
 
 
 
Light
  • Medium-large langoustines, shrimp, or prawns
  • Cod loin (approximately 150 g per person)
  • Spices: sweet Pimentón de la Vera, freshly ground black pepper, bay leaves, cayenne pepper
  • Sea salt
  • Extra virgin olive oil for confit
  • Fresh thyme or fresh rosemary
 
Sauerkraut with tonka bean and saffron aroma
 
8 PORTIONS | 60 – 70 min
 
 
 
Light
  • White cabbage (cabbage)
  • Iodine-free sea salt
  • Cumin seeds
  • Juniper berries
  • Cloves
  • Saffron threads
  • Grated tonka bean
  • Water
  • Lemon juice

 

 
Grilled seasonal mushrooms with vanilla oil
 
8 PORTIONS | 15 min
 
 
 
Light
  • Vanilla bean, split in half
  • Extra virgin olive oil
  • Sunflower oil or neutral oil
  • Fresh seasonal mushrooms (preferably not farmed)
  • Mountain herbs to taste (rosemary, bay leaf, thyme, marjoram)
 
Pumpkin Cream
 
8 PORTIONS | 27 min
 
 
 
Moderate
  • Medium-large butternut squash (or similar)
  • Almond flour
  • Spring onion or calçots, peeled and chopped
  • Leek, peeled and chopped
  • Butter or ghee
  • Sea salt (also for adjusting taste at the end of the cream)
  • Garlic clove
  • Purified water (can be substituted with bone broth or vegetable stock)
  • Freshly ground black pepper
  • Madras curry (for an interesting touch, if desired)
 
Quick mantis shrimp broth as a flavor enhancer for stews or sauces
 
6 PORTIONS | 30 min
 
 
 
Light
  • Mantis shrimp or any similar crustacean with a shell, especially fresh
  • Onion
  • Fresh tomato
  • Leek
  • Fresh garlic
  • Spices: black peppercorns, bay leaves, sweet Pimentón de la Vera, dehydrated seaweed
  • Extra virgin olive oil
  • Sea salt
  • Tamari sauce
  • Miso paste
  • Amontillado sherry or similar
  • Room temperature mineral water
 
Keto Cochinita Pibil
 
8 PORTIONS | 120 min
 
 
 
Light
  • Bones from various meats (pork, beef, free-range chicken)
  • Duroc pork tail (or another high-quality breed)
  • Duroc pork trotter, halved
  • Duroc pork tenderloin
  • Duroc pork leg (lean)
  • Head of purple garlic (or the best quality you can find), peeled
  • Mun kombucha® (flavor depends on your choice; we recommend the original recipe or lemon). You can use any kombucha you have on hand.
  • White wine vinegar
  • Achiote paste
  • Iberian pork lard (or the best quality available)
  • Spices: ground cumin, oregano, ground pepper, cayenne, bay leaves, avocado leaves
  • Banana leaves (optional) for wrapping the meat during cooking
  • Sea salt
 
Keto Bread from Diabetes Bien
 
4 PORTIONS | 30 min
 
 
 
Moderate
  • Almond flour or sunflower seed flour
  • Ground flaxseeds
  • Erythritol
  • Sea salt
  • Eggs at room temperature
  • Softened butter (room temperature)
  • Extra virgin olive oil or extra virgin coconut oil
  • Warm water
  • Chia seeds
  • Inulin
 
Lightly spicy shrimp ceviche with lime and miso
 
4 PORTIONS | 30 min
 
 
 
Light
  • Fresh large shrimp or prawns (5 per person)
  • Zucchini (can be substituted with pumpkin)
  • Spices: sweet Pimentón de la Vera or paprika, freshly ground black pepper, oregano, thyme
  • Extra virgin olive oil
  • Sea salt
  • Unpasteurized miso
  • Lime or non-sweet lemon
  • Fresh habanero to taste or another chili pepper (salsa macha can be used)
  • Sherry vinegar to taste
 
Grilled red prawns with nut oil and their heads
 
1 PORTION | 27 min
 
 
 
Light
  • Prawns or langoustines (5 per person, or 1 lobster split in half per person)
  • Extra virgin olive oil for cooking the prawns
  • Toasted hazelnuts (can be substituted with almonds, pine nuts, or cashews)
  • Fleur de sel or a high-quality baking salt
  • Prawns or langoustines (for making the oil)
  • Extra virgin olive oil for making the prawn and nut oil
 
Confit cod loin with trumpet mushrooms
 
4 PORTIONS | 27 min
 
 
 
Light
  • Cod loin (approximately 200 g each, fresh, frozen, or salted)
  • Extra virgin olive oil infused with thyme and bay leaves
  • Purple garlic clove (peeled and smashed)
  • Black trumpet mushrooms (or seasonal mushrooms, thoroughly cleaned)
 
Salt-crusted sea bream loin with mountain herbs and Brussels sprouts with turmeric
 
4 PORTIONS | 25 min
 
 
 
Light
  • Fresh sea breams (600–800 g each, cleaned and filleted)
  • Extra virgin olive oil
  • Coarse salt for baking fish
  • Mountain herbs (rosemary, bay leaf, thyme, marjoram)
  • Fresh Brussels sprouts, cleaned
  • Butter
  • Ground turmeric
  • White wine
 
Freshly seasoned mussels
 
2-3 PORTIONS | 10 min
 
 
 
Light
  • Canned mussels in extra virgin olive oil or pickled in extra virgin olive oil
  • Lime or non-sweet lemon
  • Spices: ground ginger, freshly ground black pepper
  • Cayenne pepper powder or chili oil
  • Sea salt
  • Unpasteurized vinegar to taste (any quality vinegar)
 
Confit fish and seafood
 
4 PORTIONS | 27 min
 
 
 
Light
  • Medium-large langoustines, shrimp, or prawns
  • Cod loin (about 150 g per person)
  • Spices: sweet Pimentón de la Vera, freshly ground black pepper, bay leaves, cayenne pepper
  • Sea salt
  • Extra virgin olive oil for confit
  • Fresh thyme or fresh rosemary
 
Cap i pota (stew of beef snout and trotters, similar to tripe)
 
8 PORTIONS | 40 min
 
 
 
Light
  • Pre-cooked beef tripe, cut into desired cubes
  • Pre-cooked beef snout and trotters (cap i pota)
  • Pig’s trotters
  • Iberian bacon
  • Garlic cloves
  • Onion
  • Carrot
  • Red pepper
  • Green pepper
  • Ripe tomato
  • Stewing chorizo
  • Spicy and sweet paprika (preferably from La Vera)
  • Red wine
  • Spices: cumin, turmeric, oregano, ground pepper, choricero pepper pulp, Madras curry, cayenne, clove, bay leaves
  • Extra virgin olive oil
  • Sea salt
 
Oven-roasted cabbage with cumin and ponzu aroma
 
4 PORTIONS | 25 min
 
 
 
Light
  • Large white cabbage, as fresh as possible
  • Quality butter
  • Spices: cumin seeds, ground ginger
  • Extra virgin olive oil
  • Sea salt
  • Ponzu sauce
 
Creamy spinach with pine nuts and tamari
 
4 PORTIONS | 27 min
 
 
 
Light
  • Fresh small spinach leaves, preferably organic
  • Creamy cheese like mascarpone
  • Heavy cream (minimum 35% fat)
  • Toasted or raw pine nuts
  • Spices: ras el hanout, bay leaves
  • Extra virgin olive oil
  • Sea salt
  • Tamari sauce
 
Sauerkraut with tonka bean and saffron aroma
 
8 PORTIONS | 60 – 70 min
 
 
 
Light
  • White cabbage (cabbage)
  • Iodine-free sea salt
  • Cumin seeds
  • Juniper berries
  • Cloves
  • Saffron threads
  • Grated tonka bean
  • Water
  • Lemon juice
 
Grilled seasonal mushrooms with vanilla oil
 
8 PORTIONS | 15 min
 
 
 
Light
  • Vanilla bean, split in half
  • Extra virgin olive oil
  • Sunflower oil or neutral oil
  • Fresh seasonal mushrooms (preferably not farmed)
  • Mountain herbs to taste (rosemary, bay leaf, thyme, marjoram)
  • Fleur de sel
Sobre mi historia _ Diabetes bien

I'm Rosy Yáñez

Doctor (PhD) in Nutrition and Metabolism, registered dietician-nutritionist in Catalonia, I am an expert diabetes mentor. I teach other people (who want it) how to achieve and maintain normal blood glucose levels most of the time. I have been living with type 1 diabetes since I was 14 years old and since 2005 I have had normal blood glucose levels with an HbA1c of 4.8 to 5.3% and I have helped more than 500 people achieve this.
Chef Omar Morales _ Diabetes Bien

I'm Omar Morales

Graduate in Gastronomy and Master in Entrepreneurship and Innovation with a professional career in Catalonia since 2004 as Executive Chef of restaurants and hotels. He now acts as Digital Food Manager of DiabetesBien and is a Chef in incredible and diverse places; such as Perinet Winery in the Priorat wine region
DB Projects _ Diabetes Bien _ CiencIA

What is your flavor?

We have created a series of COURSES for your PRECISION nutrition that combines the DB Checklist and at the same time improves your glucose and insulin. Remember that the future of cooking is to be authentic, neither traditional nor avant-garde.
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