The Bionic Chef's Recipes

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Cast-Iron Carrots, Mint, Almonds and Honey


  • 1 Bunch/1 Pound Organic Whole Carrots, Clean and ½ Inch Green Top Left On
  • 2 Cloves Fresh Garlic, Chopped
  • 1/2 Teaspoon Raw Honey 
  • 1 Tablespoon Extra virgin Avocado Oil
  • 1/4 Teaspoon Kosher Salt
  • 2 sprigs fresh mint
  • 1/4 cup toasted and crushed Almonds
  • Splash of Fresh Lemon Juice


  1. Pre-Heat Cast Iron Pan on High Heat.
  2. Add oil, then add Carrots and sauté until the tips and edges of the carrots are charred, 2-3 Minutes.
  3. Reduce heat to low, add Garlic until fragrant, 30 seconds. 
  4. Add Salt, and Honey. Stir to combine well, and cover with lid. 
  5. Cook until fork-tender, about 8-10 minutes. Finish with a squeeze of Fresh Lemon Juice, mint and crushed Almonds.



Chayote Squash with Jalapeno, fresh Herbs & Sesame Seeds


  • 2 whole Chayote Squash, peeled and cut lengthwise into wedges, roughly 16/squash
  • Oregano, fresh
  • Cilantro, fresh
  • Thyme, fresh
  • Extra virgin Avocado Oil
  • 1-2 tsp Jalapeno seasoning 
  • 2 T toasted Sesame seeds (if you are using pre-toasted, I suggest giving them a quick warm up in a hot pan for 10-20 seconds).


  1. In briskly boiling salted water blanch Chayote for 3 minutes +/- (I prefer crunchy Chayote over soft). 
  2. Strain and place Chayote in the dish you plan to serve in. 
  3. From here on out this dish is all about end user freedom and preference. 
  4. Drizzle with Avocado Oil, add leaves of fresh picked herbs, Jalapeno seasoning and toasted Sesame seeds. 

Courtesy of - Chef Eduardo Garcia, Montana Mex