• Simply mix all ingredients and keep them for a few hours in the fridge or better overnight
• Decorate with coconut shreds and drizzle of almond butter
• If it is not sweet enough for you, drizzle some date or mapyle syrup

• For the strawberry jam, simply add berries, 1tbs of date or maple syrup and chia seeds into blender, mix and then pour into a pan.
• Cook for about 15 minutes on low heat.
• Cool down and place in a jar and store in the fridge for about 1-2 weeks (so make small batches).
• You can also make the same mix and not cook as well.
• I prefer cooked fruits for better digestion and it is up to how your digestive fire is.

2 Methods for Your Pudding:

• 1st method. Simply mix chia seeds with coconut yogurt in a bowl and keep it in fridge overnight. Next morning top some strawberry jam, almond butter and date/maple syrup.
• 2nd method. Add almond butter, chia seeds and strawberry jam into coconut yogurt, mixed well and add protein powder if you like. Keep it in fridge all night and enjoy next day with some coconut shred decorations.

• Melt the chocolate in a pot over another pot with simmering water (bain marie). Add orange peel or oil and mix well
• Take out the pit from dates and fill with nuts or butters, close with a toothpick and dip into melted chocolate and then to coconut shreds (or not)
• Sing and dance as you make it!
• Keep it in fridge for an hour so and enjoy during day time

• All you need is to bake or grill sweet potato slices with some coconut oil brushed on them. 
•  I usually make them in a toaster (known as panini grills here in Switzerland).
• If you bake them in oven, it takes about 15-20 min at 180degrees celcius.
• When they are soft enough for you, place them in your serving dish. 
• You can spread tahini or almond butter on top, sprinkle some cinnamon and vanilla, even cardamom if you like.
• Decorate with peacans or walnuts and serve slightly warm with or without some coconut or regular cream.
• If you want more sweetness, drizzle some maple syrup or carob/grape moulasses.

• Decorate As You Like
• Mix Them All & Bake!

• Place orange slices and cinnamon sticks in a jar
• Pour over honey and seal your jar
• Keep overnight and use the honey and orange for your porridge, drinks, yogurts, etc.

• Arrange your mould or paper muffin liners or just a baking sheet
• Place your nuts and seeds into a nonstick pan and toast them about 5 minutes making sure they do not burn but just brown slightly. Set them aside and let them cool
• Add about 4cm of water to a saucepan and boil. Then set a medium glass or ceramic mixing bowl on top, making sure it fully covers the top and it's not touching the water
• To the mixing bowl, add chocolate and let melt – 2-3 minutes
• Once melted, add the sweetener and mix until it dissolves, use a silicone spatula or wooden spoon to mix until combined, turn off the heat
• Take the bowl aside on a flat surface. Add vanilla, cinnamon (optional), and sea salt, orange zest and whisk to combine until there are no clumps
• Adjust the flavor as needed. It’s up to how you prefer your chocolate
• Pour chocolate to cover them and top with more sea salt (yes salt makes a big difference to taste) or more pistachios/cacao nibs (optional)
• Carefully, with your tip of fingers!, add the nuts, seeds and berries on your melted chocolate, spreading them evenly
• Transfer chocolate to the refrigerator to set – about 10-20 minutes
• Enjoy straight from the refrigerator. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month

• Soak half cup of pistachios in water for 10min
• Meanwhile toast the 1/3 cup pistachios in pan, stir occasionally for about 5 minutes
• I placed the toasted pistachios, 1 tbs orange zest, soaked and drained pistachios, coconut oil, orange juice, dates, salt altogether in blender and pureed until smooth. Taste and adjust the seasoning, sweetness, etc. You can add a drizzle of honey or maple syrup but dates were already pretty enough for me
• Lightly oil or wet your hands and make little balls of the mixture
• Mix 2 tablespoons of orange zest with coconut shreds and place them in a little bowl
• Roll the pistachio balls in this mix, cover well and set aside
• Serve immediately or if you can wait, better keeping in fridge for about an hour
• Serve with a cup of delicious Ayurvedic tea mixture, like mine: pouring boiling water over a few cardamom, cloves, 1-2 star anise, a cinnmon stick, pinch of vanilla power and sometimes a little piece of ginger

• Chopt the fruits, deseed and clean. I keep the skins
• If you are using ghee add it to pan, melt and add spices, saute for 1 minute
• If you are not using the ghee just add the fruits, orange zest, spices, dried fruits and nuts
• Add a little water not covering the fruits and even less. Stir them all well
• Bring to boil and reduce heat to low, simmer for 5-10 miuntes checking the fruits
• Serve warm, add coconut cream or almond butter with it. Use the remaining for your morning porridges or crepes