Steps

Mix all the ingredients very well and set aside

Freeze the meat to make it easier to slice thinly. Don't freeze it too much, pull it out once it starts to get some ice crystals on it and becomes slightly firm to the touch.

Cut the meat about 1/4" thick. You can cut it a little thinner if you choose to but no thinner than 1/8". Also, cut the meat against the grain to make it much easier to chew. 

Marinate the meat strips by placing them in a ziplock bag and adding the marinade. Close the bag and place in a bowl or container to avoid spillage and place in the refregirator for 12-24 hours. You can go for less, but keep them for at least 6 hours.

After the meat has marinated, take out of the bag and pat dry with kitchen towels. Lay the strips on a cooling rack and keep them from overlapping. Place the rack on a baking sheet.

Set the oven to about 160 Degrees (or even lower) and leave the door cracked open the whole time. This allows the evaporated moisture to leave the oven easier and also helps regulate the heat to prevent it from getting too hot. Put the baking sheet in the oven (on the medium rack) and check on them every 30 minutes or so. And every time you check them flip the strips to help them dry properly.

An extra step; that I found very useful; is to alternate between putting them in the oven for 30 min (1 hr) and putting them outside with a fan blowing at them for another 30 min (1 hr). I found this helpful because even at the lowest setting my oven was cooking them before they dried out.

The jerky will be done when the pink/red color is gone. It will be slightly crispy but it will bend in half without breaking.

Steps

1. Fill a 4-quart saucepan with water, and bring to a boil. Lightly salt water, and add pasta. Cook until half cooked, about 7 minutes. Drain pasta; blot dry.
2. In a small bowl, combine lemon zest, Parmesan, and chives. Set aside.
3. In high-sided medium saucepan over medium-high heat, heat oil until it registers 375 degrees on a deep-fry thermometer. In four batches, carefully transfer pasta to oil, and fry until light brown, about 1 1/2 minutes per batch. Using a wire skimmer or slotted spoon, remove from oil; drain on a paper-towel-lined rimmed baking sheet.
4. While farfalle are still warm, sprinkle each batch with a quarter of the cheese mixture; season with salt and pepper. Farfalle can be stored in an airtight container overnight.

Steps

1. Start by slicing the watermelon about 3″ wide. Try to leave some of the red part on the skin. Peel the outer green skin. Cut into 3″x 3″ diamond or square shapes
2. Prepare the syrup by simply boiling the water sugar and cloves for a few minutes. Remove the cloves after they boil
3. Carefully place the sliced watermelons into the syrup and cook 5-7 minutes on each side,or until they turn translucent
4. Place the cooked slices onto a lined baking pan ( you can use foil or parchment paper)
5. Preheat the oven to 170°F
6. Bake 5-8 hours or until they dry completely.Remember to turn them twice or three time during drying
7. Save the dried fruit in plastic ziploc bag,preferably in the fridge,up to 8 month

Steps

1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment pepper.
2. Cut eggplants in quarters lengthwise. Slice very thinly, about 1/8 inch thick.
3. Whisk tamari, maple syrup, Worcestershire sauce, paprika, black pepper, liquid smoke, garlic powder, and cayenne pepper together in a large mixing bowl. Slowly drizzle in olive oil while whisking continuously.
4. Dip eggplant slices in brine solution and manually wipe off some of the excess. Place slices on prepared baking sheets. Reserve extra brine.
5. Bake in preheated oven about 35 minutes. Remove from oven and brush lightly with reserved brine. Bake another 15 minutes and turn slices over. Continue to bake until slices are browned and crisp, 15 to 20 more minutes. Thinner slices will be done before thicker ones, so check them occasionally and remove slices that crisp up first.

Steps

Dates, Oats and Nuts

• Put dates in food processor and process until it it forms a paste
• Bring honey and peanut butter to a simmer in a small saucepan over low heat
• Toast the oats until slightly brown. Add the oats, nuts, raisins to a bowl. Add the peanut butter mixture and dates. Stir to combine
• Line 8x8 baking pan with plastic wrap. Pour the mixture and flatten (with hands or spatula)
• Put in fridge until it hardens then remove and cut into bars

Sweet n Salty Peanuts

• Melt honey and peanut butter in a small saucepan over low heat
• Toast the oats until slightly brown. Add the oats, peanuts, almonds, raisins, puffed rice to a bowl. Add the peanut butter mixture and a pinch of salt. Stir to combine
• Line 8x8 baking pan with plastic wrap. Pour the mixture and flatten with your hand (dip fingers in water to avoid sticking)
• Put in fridge until it hardens then remove and cut into bars

Almonds, Coconut, and Dried Apricots

• In a small pot mix the water, honey and salt and heat up to 270 F (be careful)
• Mix all the dry ingredients in a bowl, add the honey mixture and mix well
• Add the mixture to a 8x8 baking pan ligned with parchment paper
• Cut before it cools down completely (it will become hard and break)

Steps

1. Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
2. Divide the batter into 2 equal portions and keep aside.
3. Add 1 tsp of fruit salt to a portion of the batter and mix gently.
4. Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
5. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
6. Repeat the steps 3 to 5 to make one more thali of dhoklas.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
9. Remove from the flame and add 1½ tbsp of water and mix well.
10. Pour this tempering over the dhoklas.
11. Cool slightly and cut into equal sized pieces.
12. Serve hot garnished with coriander.

Steps

1. Add sugar and water to a small saucepan and bring to a boil. Turn the heat low and stir for a few minutes until the mixture is a clear syrup. Set saucepan aside
2. Cut the kumquats into thin round slices (remove the seeds)
3. Once the syrup is cool enough, dip the kumquat slices into the syrup and lay them out individually on a baking sheet with some space between each piece
4. Bake for 1 hour at 175F and flip them halfway or use the dehydrator to dry them out

Steps

• In a bowl, add the almond meal, cocoa powder, protein powder and mix well
• Add the honey, coconut water and mix well with a spoon or a spatula until it turns into a breadcrumb paste. Once it starts to come together use your hands to work it all together
• Roll into bite sized balls, roll in coconut and you're done

Steps

• Prepare the date puree by removing the pits and mixing the dates and the espresso in a blender or a food processor
• In a bowl, combine the almond meal, cocoa powder, protein powder, chia seeds, and half of the date puree
• Start mixing with a spoon, add the rest of the date puree and mix until everything comes together
• Form the mixture into small balls and then roll in chia seeds or toasted shredded coconut