#Chocolate and Miso Yoghurt recipe

[askwhatsforlunch]

Chocolate and Miso Yoghurt

For a dessert --or mid-afternoon snack-- so simple to make, this Chocolate and Miso Yoghurt is a beautiful combination of flavours, the saltiness of Miso perfectly balanced by the slight sweetness of dark chocolate, the latter also bringing some crunch to the yoghurt's creaminess!

Ingredients (serves 1):

1/2 cup Greek Yoghurt or thick plain yoghurt

1 teaspoon white Miso Paste

45 grams/1 1/2 ounce good quality dark chocolate

Spoon Greek Yoghurt into a small bowl.

Add Miso Paste, and give a good stir until well-blended.

Roughly chop dark chocolate, and stir into the yoghurt mixture, saving a little for topping.

Chill in the refrigerator, at least one hour.

Enjoy Chocolate and Miso Yoghurt, topped with remaining chopped chocolate.

[nestingtendencies]

I have been asked to share the recipes, so here goes*:

*In my personal diet I try eliminate all sugar, carbohydrates, saturated fats and ultra-processed food, as much as possible. But you don't have to! Feel free to swap some of the ingredients below for some less healthy equivalents, if you wish.

@charjararts

Chilled Matcha Cheesecake: 🌸

Base:

8 sugar-free Digestive biscuits (Gullon)

30g Flora Pro-Active Lightest (melted)

3 tsp powdered sweetener

90g high protein sugar-free white chocolate

1 tsp coconut oil

Cheese Mix:

2x 250g = 500g Quark (fat-free cheese)

1 tbsp French Vanilla liquid sweetener

1 tbsp vanilla extract

25ml milk or water

4g gellatine crystals

4 heaped tsp powdered sweetener

2 heaped tsp (about 14g) pure Matcha powder

Decoration:

1 square (13g) dark chocolate 85% cacao

1 tsp coconut oil

some cherry blossoms

Cherry Bakewell Tart: 🍒

Crust:

125g ground almonds

25g pea protein powder

1/4 tsp salt

2 tsp powdered sweetener

30g Flora Pro-Active Lightest (melted)

1 large egg (beaten)

Cherry Jam:

215g (1/2 jar) Stute No Sugar Added Morello Cherry Jam OR

I used 1 jar of Polish Cherry Jam 150g fruit per 100g product

Frangipane:

62g ground almonds

75g Erythriol

20g powdered sweetener

20g coconut flour

50g Flora Pro-Active Lightest (melted)

2 medium eggs

9ml almond extract (Delecta)

1 tbsp vanilla extract

1/2 tsp baking powder

Decoration:

20g flaked almonds

1 heaped tbsp powdered Erythriol

1.25 tsp lemon juice

4 fresh cherries

some cherry blossoms

White Miso Paste, White Chocolate and Pistachio Cookies: 🤍

The recipe I used was supposed to be for cookies, but as you can see, something has gone badly wrong with it, because I ended up with a little loaf, which just about fitted in my smallest tin. It was still super-tasty, so the flavours were spot on, but the proportions were off. So I'm going to provide here a recipe for the cookies, as I'd make them if I was attempting this for the second time.

120g ground almonds

30g coconut flour

50g Flora Pro-Active Lightest (not melted!)

40g White Miso paste

1/2 tsp baking powder

40g Erythriol

40g Golden Erythriol (or just 80g of this one)

15g powdered sweetener

1 tsp vanilla extract

1 medium egg

90g High Protein sugar-free white chocolate (chopped into chunks)

20g roasted, salted pistachios (shelled obviously)

20g unsweetened cranberies (optional)

Zingy Lemon and Blackberry Cake: 🍋

Cake:

4 large eggs (room temperature)

94g Flora Pro-Active Lightest (melted)

94g Quark (fat-free cheese) of 0% fat Greek yoghurt

3 tbsp lemon juice (about 1 large lemon, or more to taste)

zest of 1 whole large lemon

20ml Sicilian lemon extract

9ml lemon extract (Delecta)

165g ground almonds

33g coconut flour

150g Erythriol

29g powdered sweetner

2.5 tsp baking powder

1/3 tsp salt

200g frozen blackberries (de-frosted and drained)

1/2 tsp cornflour

Decoration:

40g powdered Erythriol

2 tbsp lemon juice

some spring flowers

60 mins @180'C, but cover with tin foil after 20 mins to avoid burned top.

Enjoy ~!

We interrupt our regular service for something a bit different! Did you know that as well as being a keen, buddying crocheter, I'm also a keen buddying baker?

Sometimes I think that the older I get, the more domesticated I become 😅. So here are just some of my recent bakes, because I'm quite pleased with how they came out 😊

All of the above have no flour, no sugar (except naturally occurring in fruit) and minimum fat.

I have clearly learned one (1) new trick: decorate everything with fresh spring flowers, and now I'm using it on everything that comes out of the oven, lol! 😅

[isitevenworking]

My Safe Foods

0 cal - 1-99 cal - 100-199 cal - 200-299 cal - <300 cal

At Home

Black coffee: 0 cal

Green tea: 0 cal

1 strawberry: 4 cal, 0.7g carbs

500mL sugar-free Monster: 11 cal

250mL sugar-free Red Bull: 13 cal

1 3.4g pack of roasted seaweed: 20 cal, 1g protein, 1.3G fat, 1g carbs

450mL sugar-free Red Bull: 23 cal

1 square Lindt 70% dark chocolate: 56 cal, 9.5g protein, 4.1g fat, 3.4g carbs

1 Bega stringer: 62 cal, 5.1g protein, 4.5g fat, 0.5g carbs

1 boiled egg: 78 cal, 6.3g protein, 5.3g fat, 0.6g carbs

80g Primo turkey: 92 cal, 12g protein, 2.6g fat, 4.8g carbs

1 shot vodka: 100 cal

Tropical Chobani Fit yoghurt: 100 cal, 15.5g protein, 0.3g fat, 8.2g carbs

80g Primo roast beef: 108 cal, 16g protein, 4.4g fat, 0.4g carbs

1 can Suntory -196 Double Lemon: 125 cal, 0g protein, 0g fat, 1.2g carbs

10 pitted Kalamata olives: 135cal, 0g protein, 12g fat, 6g carbs

1 tin shredded chicken in lite mayo: 135 cal, 18g protein, 6g fat, 2.1g carbs

50g barbecue beef jerky: 143 cal, 17g protein, 0.8g fat, 15g carbs

Dining Out / Takeout

Australian restaurants

Sushi Train

2 pce (30g) scallop sashimi: 27 cal, 5g protein, 0.25g fat, 1g carbs

2 pce (30g) king crab leg sashimi: 27 cal, 5.5g protein, 0.5g protein, 0g carbs

Miso soup: 27 cal, 1.6g protein, 1g fat, 2.9g carbs

2 pce (30g) salmon sashimi: 50 cal, 9.5g protein, 3g fat, 0g carbs

Edamame (1/2 cup shelled): 120 cal, 13g protein, 7.6g protein, 1.4g carbs

Guzman Y Gomez

Mini mild grilled chicken salad: 149 cal, 13.9g protein, 8.7g fat, 3.1g carbs

Mild grilled chicken salad: 294 cal, 27.5g protein, 17.3g fat, 5.9g carbs

Mild grilled chicken burrito bowl (no rice, no beans): 350 cal, 35.7g protein, 19.5g fat, 8.4g carbs

Zambrero

Barbacoa beef power bowl (no rice): 261 cal, 29.4g protein, 10.9g fat, 5g carbs

Grill'd

All burgers below served bunless.

Hotbird: 311 cal, 40.2g protein, 14.1g fat, 4.3g carbs

Mustard & Pickled: 337 cal, 29.7g protein, 19.8g fat, 9.4g carbs

Simon Says: 356 cal, 38.1g protein, 18.1g fat, 9.2g carbs

Simply Grill'd: 366 cal, 24.4g protein, 25.3g fat, 9.6g carbs

Zaraffa's

All numbers below are for largest size drinks.

Any hot tea: 0 cal

Americano: 15 cal

Iced Americano: 22 cal

Cold Brew: 25 cal

Hot Brew: 30 cal

Granola & Yoghurt: 221 cal, 12.2g protein, 27.2g fat, 15.3g carbs

KFC

1 chicken nugget: 42 cal, 2.7g protein, 2.5g fat, 2.1g carbs

1 chicken tender: 91 cal, 8.7g protein, 4.7g fat, 3.5g carbs

1 wicked wing: 132 cal, 7g protein, 7.9g fat, 5.1g carbs

1 original recipe fillet: 158 cal, 19.8g protein, 6.5g fat, 5.2g carbs

Subway

Turkey salad: 86 cal, 10.6g protein, 1.6g fat, 6g carbs

Chicken strips salad: 103 cal, 16.1g protein, 2.2g fat, 5.4g carbs

Chicken bacon ranch salad: 263 cal, 22.4g protein, 16.8g fat, 6.8g carbs

Oporto

Chicken salad: 324 cal, 23g protein, 21.6g fat, 8.1g carbs

1/4 chicken: 340 cal, 41.9g protein, 17.3g fats, 3.3g carbs

Bar/Club

1 shot vodka: 100 cal

1 can Suntory -196 Double Lemon: 125 cal, 0g protein, 0g fat, 1.2g carbs

[twistednuns]

February 2021

Irises and purple, lavender and white hyacinths. For merely three bucks. What a gorgeous bouquet.

My own thai curry recipe. It's THAT delicious.

A pep talk from Manu. Realising I really need to take more chances. And get rid of that dude I've been hanging out with. I've been feeling so stuck lately. I'm toying with the idea of giving it all up. Quitting my job. Leaving the country. Just to see what happens. Because I'm pretty sure I'll love what happens next. / Whatever worlds you live in, there are other worlds out there. If you are uninspired living life a certain way, it’s your duty to change. Nothing, not a relationship or job or housing situation, is worth sacrificing your ravenous hunger for life for. X

I feel my obsession with artificial cherry flavour creeping back up on me. Cherry-flavoured diet coke is one of my guiltiest pleasures.

I keep seeing those multicolour graffiti tags everywhere and I finally found out what kind of pen they use for this effect! I ordered one, I just had to, and it's fantastic. So beautiful and vibrant! I've already asked around how illegal it is to walk around the neighbourhood signing my tag on random surfaces...

Fresh pineapple.

The ocean. Talking about diving. Watching documentaries about marine life like My Octopus Teacher and Blue Planet. Drawing nautical objects, sea dragons and mollusks.

Learning more about apophenia.

It actually smells like spring in the forest and the days are already so much longer. I even saw a deer jumping over the path last night. I even got Frank to join my on my walk for the first time.

A little glimpse of summer. The south of France is my happy place I keep going back to. But there are more little reminders of the world out there, of travel and summer, that I thoroughly enjoy. Like watching Salt, Fat, Acid, Heat with Samin Nosrat. Not only do I really want to try making my own Tahdig now but I also kept smiling throughout the whole show because they filmed episodes in Italy, Japan and Mexico. Just imagine walking across a citrus market in the Yucatan right now. Or making Pesto Genovese with an Italian nonna in a Ligurian castle. Maybe even learning how to make your own miso in a remote corner of Japan. There is so much longing within me at the moment. What made my virtual culinary travels even better was Netflix's Street Food series. I especially enjoyed the episodes from Bolivia and Mexico.

I May Destroy You. Different, and very relevant.

This year's Valentine's Day happened to be pretty rad. So I've exchanged the boring nerd I had been dating with an exciting artist from Colombia. John is a painter, a poet, photographer and filmmaker who gave me a Spanish copy of an Oscar Wilde book with a poem he had written for me. My cold and cynical German heart is not used to wooing on this level but I love it. On Sunday we walked through the English Garden and Schwabing in the sunshine, took photos, looked at some art and antiquarian bookshop windows. We saw two cats inside the cat café, bought fancy macarons at Maelu and just kept talking. I even found a few interesting books about dream interpretation on my way home. John has a reference to Kleist's tragedy Penthesilea tattooed on his collarbone - Küsse/Bisse ("das reimt sich, und wer recht von Herzen liebt, kann schon das eine für das andre greifen"). He is a Scorpio with impeccable taste and sends me songs he plays for me on the guitar / Cocteau Twins tunes upon waking up. I really needed this.

Having my students create English comics with Pixton. I love how much their avatars actually look like them! I hope they had fun, too.

The smell of cherry-flavoured candy wafting through the air.

Semolina pudding with banana. The subtle heat does something to the bananas; the combination is simply delicious.

I watched the first season of Chef's Table and was really impressed by Francis Mallmann. I admire his courage and lifestyle. The constant change he craves. The way he speaks foreign languages and just bravely does his very own, unique thing. I want to live like that, too.

A crystal clear view of the Orion constellation.

Very fine snow powder against the sunlight. As if it was raining glitter.

Feeling cool and confident. A fleeting feeling but it makes such a big difference.

When we practice forgiveness, we let go of shame. Embedded in our shame is always a sense of being unworthy. It separates. Compassion and forgiveness reconnect us. / reading bell hooks' all about love.

Mustering up enough motivation to go through all my stuff in the basement and put a few items on eBay. I'd been putting this off for years now.

I'm amazed how good my phone camera is. I took some pictures in the pitch-black forest and you can make out the moonlight on the path and even see star constellations on the photo.

Spending quality time with a cuddly kitty boi.

Blue corn quesadillas prepared for me by a bloody gorgeous Mexican metalhead.

Writing that message I should have written weeks ago (letting Simon know that I wasn't particularly  interested in dating him anymore).

Trolli burgers. The best gummy candy out there. Arguably the most fun. I love being able to disassemble my food and eat it layer by layer.

John's story about that acid trip on a boat somewhere in the ocean off the Colombian coast. They lay under the bright moonlight and were suddenly surrounded by Gray whales communicating with each other through song.

The spicy smell of a fresh, moist loaf of rye bread. Eating it with soured butter and salt.

The first snowdrops of the year.

Another one about the moon: walking home late one evening there was a lunar corona in the fog. I loved how the light illuminated my arms in that cool, white light.

The morning after the worst weekend in months or maybe even years (with both a mental breakdown and a medical emergency because misery loves company, eh?) Waking up early, pain-free. With a little spark of excitement and motivation. Just lying around for an hour in the darkness. Meditating. Falling back asleep for a little while. Getting up eventually, brushing my teeth and hair, painting my nails.

Painting more. Just experimenting with colour, intuitively. Without putting pressure on myself. The other night I painted with oil pastels and chalky pastel crayons while watching Dawson's Creek (I successfully avoided this series for 20 years and now, in my thirties, I start watching it?).

Bananas with nut butter, dark chocolate and sea salt.

Meditating with the blanket covering my nose. Breathing in fresh laundry smell.

Riding home from school with Anastasia, talking about diving adventures.

Reading Jill Heinerth's book Into the Planet. Her career as an explorer and cave diver is breathtakingly exciting. I couldn't put that memoir down. And it made me even more antsy. I'm really unhappy and bored right now - I wanna go out and learn something new, explore, live a little more.

Going to work without make-up. In the last ten or even fifteen years I put on make-up every single day I went to school. I'm done. Lockdown made me come to terms with the look of my bare face.

Learning about Antarctica cruises. It only takes about 24hours to reach the area from Argentina! I'd really love to go but the cruises are crazy expensive.

My house plants sprouting new leaves.

The moment the pain suddenly stops and you can breathe again.

Tropical breakfast. Banana, kiwi, mango, pineapple. And plain yoghurt. Decidedly non-tropical.

[bberrycharn]

#gallery-0-7 { margin: auto; } #gallery-0-7 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 100%; } #gallery-0-7 img { border: 2px solid #cfcfcf; } #gallery-0-7 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

http://mebestarticle.blogspot.com/2019/07/modern-cook-year.html

– An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients.Divided into six seasons, Anna Jones’s long-awaited new cook book contains over 250 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year.The Modern Cook’s Year includes:Start of the Year: Spelt with pickled pears and pink leaves and Chocolate and blood orange freezer cake; First Warm Days of Spring: Elderflower dressed broad beans and leaves with burrata and Chickpea farinata with slow cooked courgettes; Herald of Spring: Spring chickpea soup with salted lemons and Rhubarb and rose geranium frozen yoghurt; Summer: Smoked aubergine flatbreads and Beetroot tops tart; Autumn: Orzo with tomatoes and feta and Honey, lemon and coriander seed cake; Winter: Velvet squash broth with miso and soba and Chocolate rye porridge with quick honey pears.Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic.

[- The Modern Cook’s Year -] - An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients.

[guthealthglasgow]

Low Foodmaps

Vegetables and Legumes

Alfalfa

Bamboo shoots

Bean sprouts

Beetroot, canned and pickled

Bok choy / pak choi

Broccoli, whole – 1 cup

Broccoli, heads only – 1 cup

Broccoli, stalks only – 1/2 cup

Brussels sprouts – 1 serving of 2 sprouts

Butternut squash – 1/4 cup

Cabbage, common and red up to 1 cup

Callaloo

Carrots

Celeriac

Celery – less than 5cm of stalk

Chicory leaves

Chick peas – 1/4 cup

Chilli – if tolerable

Chives

Cho cho – 1/2 cup diced

Choy sum

Collard greens

Corn / sweet corn – if tolerable and only in small amounts – 1/2 cob

Courgette

Cucumber

Eggplant / aubergine

Fennel

Green beans

Green pepper / green bell pepper / green capsicum

Ginger

Kale

Karela

Leek leaves

Lentils – in small amounts

Lettuce:

Marrow

Okra

Olives

Parsnip

Peas, snow – 5 pods

Pickled gherkins

Pickled onions, large

Potato

Pumpkin

Pumpkin, canned – 1/4 cup, 2.2 oz

Radish

Red peppers / red bell pepper / red capsicum

Scallions / spring onions (green part)

Seaweed / nori

Silverbeet / chard

Spaghetti squash

Spinach, baby

Squash

Sun-dried tomatoes – 4 pieces

Swede

Swiss chard

Sweet potato – 1/2 cup

Tomato – canned, cherry, common, roma

Turnip

Water chestnuts

Yam

Zucchini

Butter lettuce

Iceberg lettuce

Radicchio lettuce

Red coral lettuce

Rocket lettuce

Romaine/Cos lettuce

Fruit

Ackee

Bananas, unripe

Bilberries

Blueberries

Breadfruit

Carambola

Cantaloupe

Cranberry – 1 tbsp

Clementine

Dragon fruit

Lingonberries

Grapes

Guava, ripe

Honeydew and Galia melons

Kiwifruit

Lemon including lemon juice

Lime including lime juice

Mandarin

Orange

Passion fruit

Paw paw

Papaya

Pineapple

Plantain, peeled

Raspberry

Rhubarb

Strawberry

Tamarind

Tangelo

Meats, Poultry and Meat Substitutes

Beef

Chicken

Kangaroo

Lamb

Pork

Prosciutto

Quorn, mince

Turkey

Cold cuts / deli meat / cold meats such as ham and turkey breast

Processed meat – check ingredients

Fish and Seafood

Canned tuna

Fresh fish e.g.

Seafood (ensuring nothing else is added) e.g.

Cod

Haddock

Plaice

Salmon

Trout

Tuna

Crab

Lobster

Mussels

Oysters

Prawns

Shrimp

Cereals, Grains, Breads, Biscuits, Pasta, Nuts and Cakes

Wheat free breads

Gluten free breads

Bread:

Wheat free or gluten free pasta

Bread, wheat – 1 slice

Almonds – max of 15

Biscuit, savoury

Biscuit, shortbread – 1 only

Brazil nuts

Bulgur / bourghal – 1/4 cup cooked, 44g serving

Buckwheat

Buckwheat flour

Buckwheat noodles

Brown rice / whole grain rice

Chestnuts

Chips, plain / potato crisps, plain

Cornflour / maize

Crispbread

Corncakes

Cornflakes – 1/2 cup

Coconut – milk, cream, flesh

Corn tortillas, 3 tortillas

Crackers, plain

Hazelnuts – max of 15

Macadamia nuts

Millet

Mixed nuts

Oatmeal, 1/2 cup

Oats

Oatcakes

Peanuts

Pecans – max of 15

Pine nuts – max of 15

Polenta

Popcorn

Porridge and oat based cereals

Potato flour

Pretzels

Quinoa

Pasta, wheat – up to 1/2 cup cooked

Rice:

Rice bran

Rice cakes

Rice crackers

Rice flakes

Rice flour

Rice Krispies

Seeds:

Starch, maize, potato and tapioca

Sorghum

Tortilla chips / corn chips

Walnuts

Corn bread

Oat bread

Rice bread

Spelt sourdough bread

Potato flour bread

Basmati rice

Brown rice

Rice noodles

White rice

Chia seeds

Egusi seeds

Poppy seeds

Pumpkin seeds

Sesame seeds

Sunflower seeds

Condiments, Dips, Sweets, Sweeteners and Spreads

Aspartame

Acesulfame K

Almond butter

Barbecue sauce – check label carefully

Capers in vinegar

Capers, salted

Chocolate:

Chutney, 1 tablespoon

Fish sauce

Golden syrup

Glucose

Jam / jelly, strawberry

Ketchup (USA) – 1 sachet

Maple syrup

Marmalade

Marmite

Mayonnaise – ensuring no garlic or onion in ingredients

Miso paste

Mustard

Oyster sauce

Pesto sauce – less than 1 tbsp

Peanut butter

Rice malt syrup

Saccharine

Shrimp paste

Soy sauce

Stevia

Sweet and sour sauce

Sucralose

Sugar – also called sucrose

Tamarind paste

Tomato sauce (outside USA) – 2 sachets, 13g

Vegemite

Vinegars:

Wasabi

Worcestershire sauce – has onion and garlic but very very low amount making it low FODMAP

Dark chocolate

Milk chocolate – 3 squares

White chocolate – 3 squares

Apple cider vinegar, 2 tbsp

Balsamic vinegar, 2 tbsp

Rice wine vinegar

Drinks and Protein Powders

Alcohol – is an irritant to the gut, limited intake advised:

Coffee:

Drinking chocolate powder

Fruit juice, 125ml and safe fruits only

Kvass

Lemonade – in low quantities

Protein powders:

Soya milk made with soy protein

Sugar free fizzy drinks / soft drinks / soda – such as diet coke, in low quantities as aspartame and acesulfame k can be irritants

‘Sugar’ fizzy drinks / soft drinks / soda that do no contain HFCS such as lemonade, cola. Limit intake due to these drinks being generally unhealthy and can cause gut irritation

Tea:

Water

Beer – limited to one drink

Clear spirits such as Vodka

Gin

Whiskey

Wine – limited to one drink

Espresso coffee, regular or decaffeinated, black

Espresso coffee, regular or decaffeinated, with up to 250ml lactose free milk

Instant coffee, regular or decaffeinated, black

Instant coffee, regular or decaffeinated, with up to 250ml lactose free milk

Egg protein

Pea protein – up to 20g

Rice protein

Sacha Inchi protein

Whey protein isolate

Black tea, weak e.g. PG Tips

Chai tea, weak

Fruit and herbal tea, weak – ensure no apple added

Green tea

Peppermint tea

White tea

Dairy Foods and Eggs

Butter

Cheese:

Dairy free chocolate pudding

Eggs

Margarine

Milk:

Sorbet

Soy protein (avoid soya beans)

Swiss cheese

Tempeh

Tofu – drained and firm varieties

Whipped cream

Yoghurt:

Brie

Camembert

Cheddar

Cottage

Feta

Goat / chevre

Mozzarella

Parmesan

Ricotta – 2 tablespoons

Swiss

Almond milk

Hemp milk

Lactose free milk

Macadamia milk

Oat milk – 30 ml, enough for cereal

Rice milk – upto 200ml per sitting

Coconut yoghurt

Greek yoghurt, in small amounts

Lactose free yoghurt

Goats yoghurt

Cooking ingredients, Herbs and Spices

Herbs: Basil, Bay leaves, Cilantro, Coriander, Curry leaves, Fenugreek, Gotukala, Lemongrass, Mint, Oregano, Pandan, Parsley, Rampa, Rosemary, Sage, Tarragon, Thyme

Spices: All spice, Black pepper, Cardamon, Chilli powder (check ingredients, sometimes has garlic added), Cinnamon, Cloves, Cumin, Curry powder, Fennel seeds, Five spice, Goraka, Mustard seeds, Nutmeg, Paprika, Saffron, Star anise, Turmeric

Oils: Avocado oil, Canola oil, Coconut oil, Olive oil, Peanut oil, Rice bran oil, Sesame oil, Soybean oil, Sunflower oil, Vegetable oil

Garlic infused oil – see recipe page

Onion infused oil – see recipe page

Asafoetida powder – great onion substitute

Baking powder

Baking soda

Cacao powder

Cocoa powder

Cream, 1/2 cup

Gelatine

Ghee

Icing sugar

Lard

Nutritional yeast

Salt

Soybean oil