• Place all the ingredients in an electric spice grinder, and grind to a fine powder
• Store in an airtight jar away from light and humidity for up to 1 month

• If you are not using eggs, whisk the psyllium husk in a small bowl, with ⅓ cup of water. Set aside for 30 minutes, or until the liquid thickens and turns gel-like.
• Preheat the oven to 180c. Prepare the oven dish by lining up a baking paper and slightly oiling with olive oil.
• If you are using eggs, ignore the psyllium husks and just whisk the eggs in a bowl
• In a medium bowl, whisk together the cornmeal, salt, baking soda..
• In a large bowl, whisk together either eggs or the psyllium husk gel, buttermilk, olive oil and lime juice.
• Add the cornmeal mixture to this and whisk them altogether.
• Finally add the fresh herbs, grated zucchinis and carefully mix them into the batter. If you are using cheese, add them as well and carefully mix until incorporated.
• We are looking for a consistency that is thicker than pancake batter. If the texture and consistency need adjusting, gradually add more cornmeal (if too thin) or more buttermilk (if too thick).
• Pour the batter into a baking dish and decorate with sesame, nigella and sunflower seeds
• Bake for 40-60 minutes, until set, light brown in the center, and deep golden brown around the edges.
• Carefully remove the cornbread from the dish and let it cool on a wire rack for 10–15 minutes before slicing and serving.

• Set your oven to 180°C (350°F). Line a baking tray with parchment paper.

Prepare the Dough

• In a large bowl, whisk together almond flour, psyllium powder, salt, and 1 tablespoon of sesame seeds.
• In a small bowl, mix baking soda with a few drops of lemon juice (to activate it), then add it to the dry mixture.
• Add the yogurt and stir with a spoon until a soft dough forms.

Shape the Bagels

• Rub a little olive oil on your hands to prevent sticking.
• Take a handful of dough, roll it into a ball, and gently flatten it with your palms. Use your finger to poke a hole in the center, shaping it carefully into a bagel.
• Repeat for the remaining dough and place the bagels on the prepared baking tray.

Top and Bake

• Brush the tops with olive oil (or a beaten egg for extra shine). Sprinkle generously with sesame and nigella seeds, pressing lightly to help them stick.
• Bake in the preheated oven for 20-22 minutes or until golden brown.

Cool and Serve

• Allow the bagels to cool for at least 15 minutes before serving.
• Enjoy them as sandwiches, with savory toppings, or drizzle with melted chocolate for a sweet treat.

• Preheat oven to 170°C (340°F).
• Prepare Dates: Soak the dates in hot water for 5 minutes, drain, and blend into a smooth puree using a food processor.

Mix Wet Ingredients

• In a large mixing bowl, whisk eggs (or psyllium mix) until frothy.
• Add milk, melted oil (or ghee), mashed bananas, and the date puree. Whisk until smooth.

Combine Dry Ingredients

• In a separate bowl, whisk together almond flour, cacao powder, coconut shreds, cinnamon, vanilla, cloves, ginger, salt, and baking soda.

Mix Batter

• Gradually fold the dry ingredients into the wet ingredients. Use a spatula to combine gently until no lumps remain.
• Stir in the ground walnuts (and optional chocolate chips if using).

Prepare to Bake

• Line a loaf pan or round cake tin with parchment paper (or lightly grease it).
• Pour the batter into the prepared tin and smooth the top.
• Decorate with the sliced banana on top, pressing it slightly into the batter. Optionally sprinkle extra coconut shreds or chopped walnuts or chocolate chips.

Bake

• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool

• Remove from the oven and let the cake cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.

• Add boiling water to the ingredients, bring to a boil, then reduce the heat and let it simmer.
• You can enjoy it hot, but for an extra refreshing experience, consider adding fresh mint leaves, a squeeze of lime juice, or a dash of maple syrup for a hint of sweetness.
• Once prepared, pop it in the fridge in a thermal strip, and you’ll have a revitalizing beverage ready to go all day long.

• Take 2 separate bowls for soaking. Wash and strain the rice and mung beans separately, very well until the water runs clear. Transfer them into these separate bowls and  cover them with fresh water and soak for at least 6 hours or overnight.  After soaking, strain and rinse the rice and mung beans.
• Grind the rice in a blender or food processor with ½ cup plus 1 tablespoon of water, on high speed until you reach a soft batter. Add more water if it is too thick. It should be like a pancake batter. Put it back in the bowl. 
• Then grind the mung beans, again in a blender or food processor with ½ cup plus 1 tablespoon of water. Grind until the mixture becomes like pancake batter, blending on high for at least 3 minutes. If your blender gets hot, stop.
• Add the blended rice on top of mung beans and shortly mix them altogether, until the batter gets soft and fluffy.
• Pour the batter to a bowl, cover with a towel, and leave it somewhere warm to ferment for 8-12 hours or overnight.
• Fermentation will make the batter rise in the bowl.  The more the dough ferments, the lighter and fluffier the dosa.
• At the end of the fermentation period, add salt, turmeric and coriander. If the consistency is too dense add some warm water and mix well.
• Warm a cast iron or ceramic nonstick frying pan over medium heat and use ½ teaspoon  ghee per dosa in the pan.  Cook the dosa as you would a pancake.  Pour 1/3 cup of the dosa batter into the pan. Tilt and rotate the pan to spread the batter evenly.  If the batter is very thick, use the back of a large spoon to spread it in circles until the dosa is thin. You can also add a little warm water to the batter if it gets too thick.
• When the dosa bubbles and the edges start to come away from the pan, check to see that the bottom is nice and brown. It’s done. If you like your dosa crispy, flip it and cook for a few more minutes.  Each dosa takes about 5 minutes.
• Variation: you can sprinkle seeds, nuts, cheese, herbs on top of your batter during cooking, when you pour the batter into the pan and finish shaping it.
• Serve with chutneys, cooked vegetables and herbs. You can make sweet versions by topping with honey or marmalade.

• Preheat your oven to 425F/200celcius
• Clean and chop the carrots
• Melt one tablespoon ghee or coconut oil and pour into a mixing bowl
• Stir in the ginger, red pepper, salt
• Toss the carrots in this spicy oil and then pour out onto a baking tray
• Roast until the carrots brown and have softened all the way through
• While allowing the carrots to cool, melt the remaining ghee in a pot, and sauté the fennel with asafoetida (hing)
• Once the fennels “sweats,” stir in the remaining spices.
• Pour in the vegetable broth, add the carrots and pure with an immersion blender – or put the fennel and spices with the carrots and broth in a blender and puree until smooth
• Bring the soup to a gentle bowl, then season to taste with salt and pepper
• Ladle into soup bowls and serve with cilantro, parsley, and or pepitas.

• Sauté fennel and asafoetida in ghee until it becomes translucent. Add the ginger and sauté one minute
• Stir in the fennel seeds and sauté until they brown and give off their distinct aroma
• Add the vegetables, except the beet leaves, & sauté 3-4 mins. Pour in the broth and stir in the bay leaves
• Bring to a boil, cover and reduce to a gentle simmer
• Cook 15 minutes and add the beat leaves. Cook another few minutes until the greens soften
• Turn off heat and allow to sit for five minutes. Stir in salt, pepper, andlime juice
• Ladle the soup into serving bowls & garnish to your taste

• Placed them side by side in a dish, drizzle ghee sauce, squeeze lime juice and sprinkle himalayan salt for even better taste and digestion. Voila!

• Wash mung beans and rice and soak them about 10hours or over night, in water
• The next day or 10 hours later drain and wash again and blend them with salt and 1 cup of fresh water
• Place the mixture into a bowl again to stand for another 10 hours, covering with a tea towel
• At the end of 10 hours, add the cardamom and cinnamon and mix well
• Melt the ghee in a pan and add a enough of the crepe batter to cover the pan thinly
• Cook for 2-3 minutes and until it is golden and flip to other side to cook both sides
• To serve, add -fruit compote/stews/marmalades, date or maple syrup, nut butters to serve
• Or enjoy with veggies for lunch, spreading some mashed avocado or guacamole or my detoxing herbs chutney