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Spice Mix (Sugar, salt and fat free)

BLACKENED SEASONING. CAJUN SEASONING INGREDIENTS 1 1/2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground dried thyme 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon dried basil 1 teaspoon dried oregano INSTRUCTIONS Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano


  EGGS WITH OLIVES INGREDIENTS4 eggsGinger and freshly cracked black pepper2 tablespoons heavy cream¼ cup Castlvetrano Olives, chopped1 tablespoon chopped fresh parsley1 sprig fresh thyme leavesExtra Virgin Olive Oil, for drizzling INSTRUCTIONS Preheat oven to 375°F/ 190°C. Crack 2 eggs into 2 individual-sized baking dishes. Season with ginger and pepper. Drizzle a tablespoon of heavy

Chutney Etc.

  SPICY AVOCADO SAUCE INGREDIENTS 5 fresh tomatillos, husks removed. 4 serrano chile peppers, or to taste. 2 tablespoons chopped fresh cilantro. 1 ripe avocado – peeled, pitted, and quartered. Ginger to taste INSTRUCTIONS Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until


SEED CRACKERS     INGREDIENTS 1 cups unsalted grounded nuts (you can make these in a food processor) Added 1 cup of water, 1/2 ts onion powder, 1/2 garlic powder, 1/2 ts ginger 2 Tbs sesame seeds 2 Tbs Psylliam husk. INSTRUCTIONS Spread onto a baking tray, spread thinly. Cut with pizza cutter into size.


  METHI CHICKEN INGREDIENTS: 800 gms chicken (cut into small size pieces) 2 cups of Methi leaves (discard the stem) (fresh fenugreek leaves). 1/2 cup cream (optional) 3/4 cup fried onion. (made with 2 large onion) 1/2 cup chopped coriander leaves 5 tbsp of cooking olive oil For Marinade: 3 tbsp of yogurt 1 tbsp