How To….. The Basics 🥣

• 2 Avocadoes not too ripe
• 2 tbsps Sour cream
• 2 tbsps Cilantro
• 2 pods Garlic
• 1 Jalapeno (or green chillies) desired spice levels
• Salt

• 4 Avocados medium ripe
• 1 Tomatillo
• 1 Jalapeno
• Salt to taste

• 1 bunch Cilantro with stalks
• 1 Jalapeno
• 1 pod Garlic
• 1 tbsp Tomato paste
• 1/2 Lemon juiced
• Salt to taste

• 10 Dates soaked
• 1/2 cup Milk
• 1/4 tsp Corn starch
• 2 tbsps Cacao powder

• 1 cup Cacao powder raw
• 1 cup Maple syrup 100%
• 1 tsp Vanilla extract

• 15 Baby Carrots
• 1/2 cup Peanuts with skin
• 1 Jalapeno
• A handful of Cilantro stalks and leaves

Seasoning-

• 1/4 tsp Mustard seeds
• 1/4 tsp Urad dal
• 1 tsp Oil

• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 tsp Black peppercorns
• 2 inch Ginger
• 4 pods Garlic
• 5 Green chillies
• 2 tbsps Cilantro (coriander leaves)
• 1 Shallot
• 2 inch Lemon peel white parts removed
• 2 inch Lemon grass stalk

• 4 Avocados ripe
• 1 Onion finely chopped
• 1 Jalapeno finely chopped
• 3 pods Garlic finely chopped
• 1 tbsp Cilantro finely chopped
• 1 Lemon squeezed
• Salt to taste

• 2 cups Mango cubes
• 3 Oranges
• 4 Star Anise
• 2 tbsps Maple Syrup

• 4 pods Cardamom
• 2 sticks Cinnamon
• 5 Cloves
• 1 tbsp Coriander seeds
• 1/2 tbsp Cumin seeds
• 4 dried Red chillies deseeded
• 1 tbsp Lemon rind
• 1/3 tbsp Peppercorns
• 1 Star anise
• 1 tbsp Nutmeg grated
• 1 small Shallot
• 1/2 inch Fresh Ginger
• 10 pods Garlic
• 1 tbsp Miso paste (in place of fish sauce)

• 2 cups Curly leaf Parsley packed
• 1/2 cup Pine nuts toasted
• 10 pieces Walnuts (optional) toasted
• 3 pods Garlic peeled
• 1 large Jalapeno
• 2 tbsps Lemon juice

• 1 Shallot large
• 2 pods Garlic
• 4 Red chillies
• 2 inch Ginger
• 6 stalks Cilantro
• 1 tsp Black pepper
• 1 tsp Miso paste
• 1 tsp Lemon grass powder
• 3 pieces Lemon peel
• 1 tsp Coarse sea salt

• 30 Strawberries
• 1 cup Maple syrup

• 1 large Onion cut into pieces
• 3 pods Garlic
• 1 inch Ginger
• 1 Yellow Pepper cut into squares
• 1 Green Pepper cut into squares
• 4 Red chillies dried
• 4 Green chillies
• 10 stalks Cilantro with leaves
• 4 Roma tomatoes cut into big pieces
• 1 tbsp Kasoori Methi seasoning Dried Fenugreek leaves

• 2 cups Broccoli florets
• 2 cups Cauliflower florets
• 4 tbsps Corn meal
• 2 tbsps Fine corn flour
• 4 tbsps Sesame oil
• Salt to taste

• 2 cups Heavy cream
• 2 cups Whole milk 2% also works well
• 3/4 cup Maple syrup
• 1 tbsp Vanilla extract OR pods of a Vanilla bean

• 3 Shallots
• 2 pieces Ginger
• 3 pods Garlic
• 8 Dried Red Chillies hydrated in water
• 1 tbsp Coriander seeds
• 1 stick Lemon Grass
• 1 bunch Cilantro stalks
• 1 tsp Turmeric powder
• 1 tsp Curry powder

• 1 tbsp Butter VEGAN OPTION – Olive oil or vegan butter
• 1 tbsp Plain flour Whole wheat flour also works well
• 1 cup Milk VEGAN OPTION – Almond or Oat milk