For the mole negro:

1. Add the de-seeded chilis to a hot pan and cook for 10-15 seconds on each side or until slightly bubbled then place the chilies in a bowl and cover with 3 cups of broth and drop in Mexican hot chocolate disk. Cover the bowl and set to the side.
2. Return to the same pan, bring to medium heat, add drizzle of oil then add in sesame seeds, pumpkin seeds, raisins, cinnamon stick, whole cloves, cardamom pods and coriander seeds. Move around continuously for 2-3 minute just until ingredients are golden. Transfer the ingredients to the bowl of dried chilis and broth and cover the bowl.
3. Return to the same pan and add an additional 2 tbsp oil then add in onion, and cook for 3 minutes or until golden then add in whole garlic cloves and cook for an additional 2 minutes then add onion and garlic to your blender.
4. Return to the pan once again, add in 2-3 tbsp of oil, add in the corn tortillas pieces and cook for 1-2 minutes on each side or until golden and slightly crisp. Add the tortillas to the bowl.
5. Add the contents of the bowl to the blender in batches... may take 3 batches depending on how big your blender is. Blend on high for a couple minutes or until smooth. Add more of the broth if needed.
6. Place a fine mesh strainer over a pot. Pour the mole through the fine mesh strainer.
7. Repeat step 5 until all the contents are blended. Again, add additional broth or warm water
   to the blender if needed.
8. Once all the mole sauce is in the pot, heat over medium low heat. Add a couple generous
   pinch of salt, tasting and adjusting as needed. Simmer the mole for 1-2 hours over low heat. Add a few splashes of broth or water throughout depending on desired consistency. 

For the enmoladas:

1. Preheat oven to 375 F.
2. To a large baking dish add the chopped butternut squash, drizzle over oil, add garlic and
   onion powder and toss with your hands then sprinkle over a generous pinch of salt. Bake
   for 24-28 minutes or until the squash is golden and fork tender.
3. Meanwhile, in a large pan over medium low heat add a couple tbsp oil and 2 tbsp butter
   then add in the thinly sliced onions and sauce for 12-15 minutes over low heat or until the
   onions are golden. Add a pinch of salt.
4. Once the butternut squash is out of the oven add to a mixing bowl, mash with a fork then
   add in onions, optional cashew crema, and mix. season with salt to taste.
5. Heat mole sauce in a pot over medium low heat. The consistency should be more on the
   runny side. Add about 1/4 cup of broth or water to loosen sauce, you want the consistency
   of enchilada sauce.
6. To a pan over medium heat add in 1-2 tbsp oil, once hot add corn tortilla and cook for 10
   seconds then flip and cook for an additional 10 seconds. You want a golden tortilla, but not too crisp/ crunchy. You want it pliable. Add the tortilla directly into the mole sauce then to a plate, add the butternut squash filling to one side of the tortilla, fold, then repeat step 6 until all the enmoladas are formed.
7. Plate as many enmoladas as you wish, spoon mole sauce over top. Enjoy as is or top with a dollop of crema and cilantro! 

1. Roast the poblanos either over open flame or add poblano peppers to the pan and let them char in the oven that is preheated to "broil setting" and cook on both sides for 6-8 minutes. 
2. Meanwhile, peel & roughly chop the onion and peel garlic but keep whole. In a pan over medium heat add couple tbsps oil then once hot add onion and whole serranos sauté for 4 minutes then add in garlic and cook for an additional 3-5 minutes or until everything is golden. 
3. Once the peppers are charred on both sides, add into a a bowl and cover with a plate to trap in steam, let them sit for 10 minutes. 
4. Meanwhile, cook pasta to package directions. Make sure to generously salt the water. 
5. Once the peppers have sat for 10 minutes, peel the char off, remove the stems and the inside seeds. 
6. Add the peeled peppers to a blender, along with the onion, garlic and Serranos then add in sour cream, cream cheese, cashews, cilantro (with stems) and a good pinch of salt and water. Blend until smooth.
7. 7Add 2-3 tbsp of butter to a deep pan over medium low heat then add in blended sauce. Taste and add more salt as needed. 
8. Once the pasta is done cooking, reserve 1/2 cup hot pasta water. 
9. Add in cooked pasta, toss, and add as much pasta water as needed! garnish with fresh cilantro, quesito & enjoy as is or with optional protein of choice on top!

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1. Combine all ingredients in a blender or food processor. Blend until smooth! You can add a splash more of citrus or water if needed.
2. Top with chamoy, tajin & saladitos if you wish !

1. In a large pan over medium heat, add 2 tablespoons of oil then once hot add the roughly chopped onion and tomatoes, cook for 2-3 minutes on each side allowing for them to char /or get golden. Then add peanuts, guajillo chiles and whole garlic. Cook for 1-2 minutes, Move everything around to ensure peanuts & chiles do not burn. Add everything to a blender along with vegetable broth, a pinch of salt and juice of 1/2 a lime. Blend until smooth. Taste and add more salt to your liking.
2. Pour the salsa into a medium pan or pot and heat through over low heat. 
3. Meanwhile prepare filling of choice. For the creamy potatoes simply boil the potatoes until fork tender, once cooked, mash with a fork, add cashew cream, salt and butter and mix to combine.
4. To assemble, add a touch of oil to a pan and heat over medium heat. Once hot, add a corn tortilla and pan fry for 30 seconds on each side or until golden, but still pliable. Dip the tortilla into the sauce then place on plate, fill with filling, fold in half and repeat. 
5. Top with more salsa, sliced avocado, crema and crushed peanuts.

1. Sauté onion and zucchini in a pot for 8-10 minutes or until browned. Season with salt then add ground meat and cook for 10 minutes or until browned. Season with a pinch of salt and pepper.
2. Add in the salsa verde, let cook into the meat for 3 minutes then add the non dairy milk, broth and the broken up lasagna noodles.
3. Cook over medium heat for 14-17 minutes or until lasagna noodles are cooked. Taste and add salt and pepper to taste.
4. Add optional cheese at the end of cooking and serve once melted. Garnish with cilantro!

1. Add chia seed to a large mixing bowl.
2. Add only 1 can coconut cream to a jar along with 1/2 cup of water. Secure on a lid and shake until combined...you can also whisk them in a bowl. Just make sure the liquid is smooth and well combined.
3. Add to the chia seeds and using a whisk, whisk well for about 30 seconds. Let the mixture sit for 10 minutes then whisk again for an additional 30 seconds.
4. Add in the pure maple syrup (or sweetener of choice) & a pinch of salt. Briefly whisk again.
5. Cover with plastic and set in fridge for a few hours or best over night.
6. Once removed from fridge, the chia seed pudding will be significantly thicker and the chia seeds should not be crunchy but fully expanded and soft.
7. Add the other can of coconut cream to a separate large bowl along with 1 cup of water. Whisk well to combine then add about 1/2 of the chia seed pudding to the liquid, vigorously whisk then add the other half and vigorously mix again until well combined. The texture should be perfect now.
8. Taste and add more sweetness to your Liking! Serve with fruit & or granola and enjoy.

1. Heat the non dairy milk until simmering / soft boil. Turn off heat then add 3 tea bags and steep for 10 minutes. Remove the tea bags.
2. Preheat oven to 350 degrees F and lightly grease a 9"x5" loaf pan with olive oil. Zest and juice the oranges.
3. In a large bowl whisk together the chamomile milk, olive oil, orange juice and orange zest.
4. Next add cane sugar to the liquid and whisk. Then add salt, baking powder and mix.
5. Gradually add flour, 1 cup at a time to the liquid, whisking in between
6. Grab your greased pan and pour batter to the pan, spread evenly.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 20 minutes.
8. To a small mug add 1/4 hot water, add chamomile tea bag and steep for 5 minutes.
9. For the glaze simply place powered sugar and 2 tbsp tea and whisk until smooth.
10. Pour the glaze on the loaf and spread it around to fully cover the top of the loaf. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!
11. Optional to add a few thinly sliced orange wedges, fresh chamomile flowers and orange zest for garnish!

1. Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
2. Reserve a couple handfuls of blueberries and add the remaining into a blender along with 1 cup water a juice of one lemon. Blend until smooth. Add the blueberry mixture to a large pitcher or large jar.
3. Strain your cashews and discard the water. Add cashews to blender followed by the 2 1/2 cups water, pure maple syrup, vanilla & salt. Blend on high for 1 minute or until smooth.
4. Add a couple cups of ice to the jar or pitcher of the blueberry mixture. Then add the reserved blueberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!

1. Combine all ingredients in a blender or food processor.
2. Blend until smooth! You can add a splash more of citrus or water if needed.
3. Top with chamoy, tajin & saladitos if you wish!

1. Combine all ingredients in a bowl, mix to combine! Keep in fridge for up to 2 weeks!

1. In a large pan over medium heat add 2 tablespoons oil then add in the tofu. Immediately move the tofu around to evenly coat the tofu in the oil then let the tofu cook for a few minutes uninterrupted then move the tofu to cook around and cook for an additional few minutes.
2. Once all the tofu is slightly golden, remove from the pan then add an additional 1 tablespoon oil. Add in the zucchini and cook for a few minutes uninterrupted. Move the zucchini around then add in onion and cook for an additional few minutes or until golden.
3. Add the tofu back into the pan with the veggies and evenly add soy sauce or maggi, Toss to combine and cook for a few extra minutes. Season with salt and pepper! Enjoy over rice, in tortillas or over Asian noodle stir fry and enjoy!

1. Using a mortar and pestle mash the cinnamon, cardamom pods, black peppercorn, star anise, cloves, & fennel
2. Combine spices in a pot with 4 cups of water and ginger.
3. Boil for 12 minutes then turn off heat and add the black tea. Let steep for 5 minutes
4. In a large bowl combine 1 cup of rice with everything in the pot
5. Let soak overnight or at least 4-5 hours
6. Add the soaked ingredients to a blender and blend on high for 1-2 minutes
7. Place a nut milk bag (or cheese cloth) over the opening of a pitcher, pour the liquid through the bag and gently squeeze to release the liquid into the pitcher. *The nut milk bag is very important to avoid a chalky horchata texture!*
8. Rinse blender then pour the mixture back into the blender. Add maple syrup or sweetener of choice, vanilla bean paste, and salt. Blend to combine
9. Add a couple cups of ice and the mixture into the pitcher, then add 4 cups of almond breeze almond and oat blend. Mix to combine.

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