• 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

• 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

• 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!

• Drain quinoa and wash very well under running water. Then boil in water for about 7-9 minutes (like pasta) with a pinch of salt and keep it al dente (like pasta again!). Drain and keep aside.
• Drain mung beans and boil and when the white foam appears on top of water, drain it again and put into new fresh water and boil one more time until they are soft enough. Do not add salt as it gets harder to cook.
• Meanwhile toast your seeds and pine nuts in a dry pan until they are lightly brown color and leave them aside to cool.
• In a big bowl, mix quinoa, mung beans, chopped herbs and mix well.
• Mix your sauce in a small jar and shake well.
• Add mango, avocado, half of seeds and pine nuts, and the sauce and mix them all gently with 2 table or salad spoons.
• Place this mix into your serving dish and sprinkle the remaining seeds and pine nuts and if you have/prefer, the coconut shreds-mango shreds and chilli pepper mix.
• Decorate with herbs and 1-2 fruits as well

• Soak mung beans overnight
• Drain and boil until cooked
• Melt some ghee and add spices like powder ginger, cumin, coriander, fennel, curcuma, cinnamon, cardamom
• Add mung beans and sautee
• Chop herbs like parsley, mint, coriander finely and mix to cooked beans
• Add tamari (soja sauce wo gluten) and lime juice and pink salt to taste
• Make a chutney/pesto, recipe here
• Sauté vegetables like leeks, carrots, zucchini, sweet potatoes, etc cut like noodles or very thin slices with a peeler. Sauté in ghee and spices like mung beans until, they are soft
• Take a metal ring or create one from aluminium foil (or use a bowl) to place mung beans first, then veggies, then the herbs chutney (or just cut herbs)
• Decorate with sprouts or other veggies like beets, salads like rocket or more herbs like mint, basil!
• Enjoy as a delicious main meal, great alternative to tartare lovers!

• Adjust oven to 200 degrees Celsius
• Wash and peel the aubergines making stripes
• Wash & brush sweet potatoes well, keeping skins on
• Divide veggies lengthwise into 2
• Spread some olive oil to sweet potatoes and aubergines, sprinkle some salt
• Bake them in oven for about 30 minutes
• Meanwhile, add oil to your pan and add spices, allow them to cook for about 1 minute
• Add minced garlic and sauté for a minute and add the chickpeas. Sauté for about 5-7 minutes until all chickpeas are well covered with spices
• Chop your herbs (and tomato) finely add a pinch of salt, a few drops of lemon juice and lemon peel
• In a small bowl, mix tahini, salt&pepper and lemon juice and a pinch of cayenne/red pepper
• Use a fork to mash a bit the surface of the potatoes and aubergines and add the chickpeas and tahini dressing
• Decorate with herbs before serving