• 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

• 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!

• Set the oven to 160 degrees celsius
• Brush half the the oil into your heat resistant dish
• Place the fruits or marmalade on the bottom
• If you are not using marmalade, drizzle a little maple or date syrup
• Sprinkle oats, seeds, coconut, almond, spices, vanilla and salt
• Drizzle rest of the oil on top
• Bake for about 15-20min or until the opt is golden brown and fruits are cooked
• Enjoy with a ginger-cardamom-hibiscus tea!

For Marmelade

• For marmalade, simply cook the cut plums with a little bit of water and spices like cinnamon, clove, star anise, vanilla. You can add 1-2 dates, or raisins to make it sweeter if your plums are not sweet enough. First bring to boil and then simmer until they are soft. Add chia seeds (I added 2 tbs for about 1kg plums) before or after blending the plums in a blender or food processor and mix them all. Pour to jars while they are hot, seal well and let them cool. I keep them in the fridge just in case.

• Simply blend all ingredients and then add salt and sweetener as you like.

• 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