INGREDIENTS
 
2/3 cup basmati rice or your favorite white ice
1 cup water
½ cup sugar
2/3 cup water
1/3 cup raisins
¼ blanched almonds, chopped
¼ cup cashew nuts, chopped
1 tablespoon butter
½ teaspoon cardamom powder
¼ cup heavy cream
½ tablespoons butter
 
DIRECTIONS

1. Place rice and water in a saucepan, bring to a boil then reduce heat to low and cook for about 7 minutes until all the water has been absorbed and the rice is partial cooked. Set aside.
2. In a different saucepan, place the sugar, water, raisins, nuts, butter, and cardamom in a pan, bring to a boil then stir in rice. Reduce heat to low, cover and cook for 7 minutes until the rice is cooked and the water has been absorbed.
3. Place heavy cream and butter in a small saucepan stir and bring to simmer. Remove from heat and pour over rice, gently mix and serve hot or cold. 

Tip - Toast unsweetened coconut flakes and sprinkle on top. 

 
INGREDIENTS
 
4 tablespoon ghee or butter
2/3 cup semolina
1 ¼ cup boiling water
1/2 cup mango pulp
2/3 cup sugar
½ teaspoon cardamom powder
1 ripe mango, diced in small chunk 

 
DIRECTIONS

1. Melt the ghee or butter in a saucepan and fry the semolina until golden and fragrant. Reduce the heat and add the hot water and simmer for 2 minutes.
2. Add the mango pulp, sugar and cardamom. Stir, and cook over low heat, partly covered, until semolina is cooked, and the mixture is slightly moist and not lumpy. 
3. Add ripe mango chunks on top. 

Serve hot. 

INGREDIENTS
 
2 cups plain yogurt
2 tablespoons sugar (optional)
¼ cup water
½ cup chopped ripe mangoes
 
DIRECTIONS

1. Add all the ingredients in a blender and blend until smooth.

Tip – for an ice-cold taste I recommend using frozen ripe mangoes. 

​Ingredients
3 cinnamon sticks, broken into pieces
2 tablespoons green cardamon pods, husked
1 tablespoon black cardamom pods, husked
2 tablespoon cloves
2 tablespoon cumin seeds
2 tablespoon black peppercorns
1 dried red chili (optional)
¼ whole nutmeg, grated
¼ cup coriander seed
2 bay leaves
 
Directions:

1. Dry roast the spices in a small, heavy-based pan over medium flames for 4-5 minutes, stirring constantly until the spices become a shade darker.
2. The spices will give off a distinct flavorful smokey aroma.  Remove the spices from the pan and place in a grinder (coffee grinder).  Grind them into a fine powder.
3. Sieve the powder through a big metal strainer to make sure to eliminate any big pieces or put the big pieces back in the grinder.
4. Allow powder to cool and store in an airtight container and use for up to 6 months.    

Ingredients
2 pounds of chicken, cut into medium pieces
1 lemon, juiced
1½ teaspoon salt
1 cup plain Greek yogurt
2 teaspoon garam masala
1 small onion, finely chopped
1 teaspoon (Kashmiri) chili pepper powder
2 cloves of garlic, minced
1 teaspoon grated fresh ginger root
1 teaspoon red food coloring (beet juice)
2 teaspoons finely chopped cilantro
 
Directions:

1. Cut slits into chicken pieces lengthwise. Place chicken in a shallow baking pan.  Rub both sides of the chicken with salt and lemon juice. Set aside while you prep your paste.
2. In a medium bowl, combine yogurt, garam masala, onion, chili pepper powder, garlic, and ginger. Mix all the ingredients until smooth. Stir in beet juice.
3. Spread yogurt mixture over the chicken and cover. Refrigerate and allow to marinate for 8 to 24 hours.
4. Lightly oil the grill grate of the outdoor grill then preheat the grill on medium heat.
5. Cook chicken on grill until it is no longer pink, and juice runs clear. (Internal chicken temperature should be: 165 degrees for dark meat, 160 degrees for white.)
6. Remove cooked chicken from the grill and garnish with cilantro and lemon wedges.

 
Tips: 
You can blend your onion, garlic, ginger with the beet juice and about 2 teaspoons of lemon juice to make a paste before adding it to your yogurt, garam masala and chili powder. 
**Other cooking options:
Air fryer -  370 degrees for about 25 -35 minutes (based on the size of your meat)
Oven - bake in the oven at 425 degrees for about an hour or until chicken is done. Turning and basting halfway through the cooking process. 

INGREDIENTS

3 cups Nature's Path Organic Ancient grains
½ cup raw almonds, chopped
¼ cup apricots, chopped
1 tbsp. chia seeds 
2 tbsp. Hemp Seed
1/3 cup almond butter
½ cup agave syrup

DIRECTIONS

1.      Preheat oven to 350 degrees F.  
2.     Coat an 8 inch square baking pan with oil or cooking spray.
3.     In a large bowl, stir almond butter and syrup together.
4.    Stir in cereal, nuts, seeds and apricots.  
5.     Stir until well-blended.
6.     Scrape into baking pan and press down firmly with a rubber spatula to compact. 
7.     Bake for 20 minutes or until edges are golden brown.
8.      Cool before cutting into 18 to 24 squares.
​
You can modify this recipe several ways by swapping out the cereal with a different cereal, using peanut butter or sunflower butter instead of almond butter, using peanuts or sunflowers seeds instead of almonds, or even using dried cranberries instead of apricots. Have fun and be creative creating a new bar each week!

INGREDIENTS

½ cup chopped pineapple
3 tablespoons coconut cream
1/2  banana
1 orange, juiced
1/2 cup pineapple juice
2 tablespoons toasted coconut flakes (topping)


DIRECTIONS

1. Blend all ingredients and drink up! Pour in a tall glass and topped with coconut flakes. 

This smoothie is loaded with plenty of vitamins and makes you feel like you’re vacationing in paradise!

​INGREDIENTS
 

2 tablespoon sunflowers oil
1 teaspoon cumin seeds
1 teaspoon ginger paste
2 teaspoon garlic paste
1 small onion, chopped
1 tablespoon tomato paste
2 teaspoon Madras curry
Salt to taste
6 large, hard-boiled eggs, peeled, and cut in half
1 cup water
¼ cup coconut cream
1 small potato peeled and diced in small cubes
½ cup mix vegetables (green beans and green peas)
A handful of cilantro, chopped
 
DIRECTIONS

1. Heat oil in a large skillet on medium heat. Add cumin seed. Once seeds are dark brown, add the onions and cook until softened.
2. Add Madras curry powder, stir for about 30 seconds then add ginger-garlic paste, water and coconut cream, and tomato paste, and stir.
3. Add potatoes, vegetables, and salts. Cook vegetables until tender about 8 -10 minutes. Add additional water if the sauce is too thick.
4. Gently place the eggs in the curry vegetable sauce and pour sauce over the eggs. Heat through and serve with sprinkle cilantro.  

INGREDIENTS
 

2 cups mashed potatoes
¼ cup cauliflower, cooked
1 egg
¼ cup Gram flour (chickpea) or flour
Salt
Black pepper
1 large garlic clove, crushed
2 tablespoon chopped onion
Sunflower oil or cooking spray
 
DIRECTIONS

1. In a mixing bowl add mashed potatoes, cauliflower, egg, flour, salt, black pepper, garlic, and onions. Mix well.
2. Preheat a griddle or a skillet and brush or spray with oil.
3. Drop a ¼ cup batter onto the griddle, lightly spread into a 3–4-inch circle; brown on both sides on medium heat (350 degrees F) for about 4-5 minutes on each side.
4. Remove from skillet and serve warm. 

​INGREDIENTS
 

4 cups organic cauliflower rice
½ cup chopped walnuts
½ cup mixed organic vegetables
1 tablespoon coconut oil
1 garlic clove, minced
Salt and freshly cracked black pepper to taste.  
 
 
DIRECTIONS

1. In a large sauté pan, toast the walnuts over medium heat until slightly fragrant and golden, stirring occasionally to prevent burning. Transfer to a bowl and set aside.
2. Add coconut oil and sauté the garlic for about 1 minute, add mixed vegetables and sauté for about 2-3 minutes. Add the cauliflower rice and salt, sauté for 4 minutes then cover and reduce heat to low while allowing the steam to cook the rice and vegetables for about 4 minutes. Sauté again and once rice look translucent, or taste tender remove from heat and add black pepper and walnuts.
3. Serve warm.