• 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.

• 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

• -Preheat the oven to 350°F/180°C.
• Line a baking tray with parchment paper or a silicon mat
• -Soak the yellow mung dahl beans or red lentils in plenty of warm water for at least 4 h or overnight, then wash well and drain it
•  -Add mung dahl/ lentils together with all the ingredients (except the toppings) to a food processor but add lime juicelast (preferably on top of the soda). Mix them all well until the dough forms. If it feels too dry, add some more water until it reaches to a bread dough form.
• Without waiting, shape the bread rolls by hand fast, with wet hands and roll the top in the seed-mixture and place it on the baking tray.
• Bake for 25 min or until golden brown and crispy.
• Remove from oven and transfer to a cooling rack and wait to cool for at least 15 min.

• Drain and wash soaked mung beans and boil in water until they are very soft about 10 minutes. Drain and wash well again
• Place all ingredients except the herbs into a food processor and blend
• Add the herbs and blend again
• Check the salt, pepper and lime juice taste and add more if necessary
• Enjoy on a slice of whole grain bread, or grilled / toasted Sweet potato or use as a dip for vegetables or chips

• Drain and wash well the mung beans and add into a pot together with beetroots, add some salt and boil until they are cooked well. Drain the excess water.
• Add the herbs into a food processor and chop
• Add the mung beans with beetroots, spices, 5tbs of chickpea flour, ginger, lime, salt, olive oil and mix them well
• Check the consistency and if it is too loose add more chickpea flour, until it forms into a soft dough
• Meanwhile melt the ghee in a big pan
• Wet your hands and create mini patties, pressing into a flat shape and place in the pan to cook. Sprinkle sesame seeds and press with a spoon or your fingers so that they don not fall once cooked
• Turn and cook the other side
• Meanwhile, mix tahini, lime juice, salt-pepper, fresh ginger, pepper until it has a flowy consistency. If not add some warm water.
• Serve your patties warm, topped with tahini sauce

• Preheat the oven to 350°F/180°C. Grease the muffin cups with olive oil
• Place grated zucchini in a bowl and add the chopped herbs, salt, spices, chickpea flour and mix well
• Slowly add the milk while checking the consistency – it should not be too runny or too thick. Check the video for consistency. If needed add more chickpea flour (if it is too liquid) or milk (if it is too dry)
• Add lime juice to the sodium bicarbonate and mix well, add to the mixture, gently mix them all
• Fill the muffin cups with the mixture, with the help of a spoon
• Sprinkle sesame, kalonji and/or poppy seeds seeds
• Bake about 40 minutes or until they have a golden brown top and until a toothpick or a skewer inserted in the middle of the muffins comes out clean
• Cool muffins in the tray for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days in the fridge in an airtight container

• Place seeds or nuts in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. Drain seeds/nuts thoroughly and add to food processor. Add all ingredients. Process until very creamy and smooth, scraping down sides and adding additional water as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, ginger for zing, or salt for flavor + balance
• Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel)
• Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber band
• Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. The longer it sits in the fridge the more it will firm up
• To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently
• Enjoy chilled with seed crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled
• Leftovers keep well covered in the refrigerator up to 5 days

• Wash and drain the soaked mung beans, then place them in a blender along with ginger, spice mix, salt and hing, olive oil, (optional) chillies and about 2 tablespoon of water, blend until smooth.
• If the consistency seems too thick, add a little more water. It should be like a thick crepe batter
• Heat a cast-iron pan over medium-high heat, then coat the pan with ghee
• Pour ¼ cup of batter and cook until the bottom is golden and the edges begin to lift from the pan, 2-4 minutes
• When you shake the pan, it should easily move. Be patient, if you try to turn too early, it might break apart
• Flip the tortilla and cook the other side until it’s firm and golden, for about 2-3 minutes
• Repeat steps 2-4 until finished and keep them warm by placing cooked tortillas covered in a cloth or kitchen towel or in warm oven

For the topping Veggies

• Place your veggies into a steam cooker and cook until tender, add a little olive oil (about 1 teaspoon to 1 cup of vegetables) and salt and mix well -keep warm aside
• Heat a cast-iron pan over medium-high heat, add Sesame, sunflower and nigella (kalonji) seeds and toast them 3-4 minutes until they are lightly browned. Place in a little bowl for service

Avocado Green Salsa

• Take one tortilla, spread about 1/2 tablespoon of avocado salsa
• Add your choice of veggies, sprinkle seeds, and according to your taste some more lime juice and salt and enjoy rolled or open!

• In a bowl, mix dry ingredients well
• Add the liquids and mix them all with a few strokes until you form a smooth dough (avoid the temptation to play with dough and don’t overmix)
• Divide dough into 3 little balls and shape them with wet hands
• Brush a little more almond or butter milk and sprinkle kalonji, poppy, cumin or sesame seeds
• Bake in oven at 180degrees celsius about 15 minutes, until it turns into slightly brown crust
• Eat warm with your homemade cheese!

• Heat a small saucepan and melt the ghee at medium to low heat. Add spices, sunflower, and sesame seeds toast for a minute so that spices give their aroma
• Add the raisins, quinoa flakes (or grain of your choice) and mix them well with spiced ghee. You can add the protein powder and mix well
• Add a little hot water, just to cover the ingredients. Mix well and simmer at low heat, covering partially. Keep some hot water next to it and as it absorbs very quickly, add a bit more slowly. You can also replace this next part of water with milk and adding it slowly as the porridge cooks
• Cook about 10 minutes until everything is soft and cooked but not too dry. It should have a creamy texture
• Meanwhile toast almond and coconut shaves in a small pan until they turn into lightly brown color
• Serve warm with a drizzle of honey or maple/date syrup

• Melt the ghee in a pot and add spices, sauté 1 minute
• Add ginger, leeks and onions (orfennel and asafoetida powder), sauté until they are soft
• Add all other vegetables and salt
• Add water just below the level of vegetables (not covering)
• Simmer until they are soft, about 15minutes, check with a fork occasionally
• Add coconut or almond milk at the end and simmer 5 more minutes
• Blend them all in a food processor or hand blender
• Place pumpkin or sunflower seeds and cook until they are lightly browned (do not burn them)
• Serve your soup with seeds and sprouts, add more black pepper and nutmeg if needed