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Prep time 10 minutes makes a little over 1 cup

Ingredients:

• 1 cup raw cashews bits or halves
• 1/4 tsp. lemon juice
• 1 teaspoon salt
• 1/2-inch piece of peeled fresh ginger root,sliced
• 1-2 hot green chilies, seeded and chopped up to 1/3 cups water
• 2 tablespoons chopped fresh coriander

Method: Combine the cashews, lemon juice, salt ginger and chilies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency.

Prep time: 15 mins – Makes 1 1/4 Cups

• 1-2 chillies, seeded and chopped
• ½ inch peeled chopped fresh ginger
• 10 blanched almonds or cashews
• 1/3 cup water
• 2 tablespoons lemon juice
• 1 tablespoon raw sugar/maple syrup
• 1 teaspoon salt
• 1/3 cup trimmed fresh mint
• 1 cup grated fresh or desiccated coconut

Blend the chillies and ginger until they are minced. Add the nuts, process until they are ground. Add water, juice, sweetener, salt and mint, and process until smooth. Then add the coconut and continue to process until the chutney is creamy and smooth. For a thinner consistency add plain yogurt or milk. Will keep for 1-2 days covered in fridge.

Prep time: 10 mins – makes 1 cup (240ml)

• 1 teaspooon cumin seeds
• 3 tablespoons (45ml) sesame seeds
• ¼ cup freshly grated coconut ore ¼ cup chopped almonds
• 1 full cup (240ml) trimmed fresh coriander
• 1-2 hot green chilles, seeded
• ½ inch peeled chopped ginger
• 2 tablespoons water
• ¼ cup sour cream/yogurt (optional)
• 1 tablespoon raw sugar/jaggery
• 1 teaspoon salt

Combine the cumin seeds, sesame seeds and coconut or nuts in a heavy frying pan and place over low heat. Dry-roast, stirring frequently, until the coconut or nuts darken a few shades. Combine this mixture and remaining ingredients in a food processor and process until smooth. (you may need to add more water). Covered well, will keep for 2 days in fridge.

Prep time: 2 hours
Makes 15-20

• 2 cups whole wheat or chappati flour
• 1-2 teaspoons sunflower oil/ghee (optional)
• 1 cup warm water
• Extra flour to use when rolling

In a deep bowl mix flour and water (and oil if using) into a dough with your hands. Knead for about 10 minutes, place in a bowl, cover it with a damp towel and let it sit for at least an hour.

Prepare 15-20 small balls from the dough (approx 2 cm in diameter). Squeeze and knead between your palms. Cover balls with dry flour, and roll each of them with a rolling pin to about 5 inches diameter, dusting the rolling pin and board when necessary. Make sure each chappati is symmetrical so that it puffs up well.

Transfer each chappati to a hot iron pan over medium heat. Turn it after ½ minute or when you see small bubbles. Let it cook for another ½ minute. While doing so, using a damp cloth, press on each side to make the bread puff up in the centre.

Brush the chappatis lightly with ghee or oil if desired and pile them up as you make them, wrapping them in a slightly damp cloth until ready to serve.

Makes 24

• 500g rolled oats
• 200g wholewheat/rice flour
• 300g brown sugar
• 100g raisins
• 100g blanched almonds/peanuts
• 3 teaspoon cinnamon
• 1 teaspoon ginger, nutmeg
• 1 teaspoon baking powder
• 400ml oil
• 400ml water
• (optional seed, dates, nuts, coconut etc…)

Preheat oven to 200’C/gas 6. Oil 3-4 baking sheets. Combine the dry ingredients in a large mixing bowl, add the oil and mix thoroughly. Stir in enough water to make a firm mixture.

Take a spoonful of mixture, about the size of a ping pong ball. Roll it into a ball, place on a baking sheet and flatten to around 10cm in diameter. Repeat to make 24 cookies. Bake in over for 12-15 mins until golden at the edges.