8 cups water

5 sticks cinnamon

11 star anise pods

1 T whole cloves

22 whole cardamom pods

1 T black pepper pods

1/2 C black tea leaves, any variety

2 vanilla pods

1 ½ C honey, sugar or agave (to taste)

3-4 C milk

Add all spices and tea to water and bring to boil. Turn to medium low and let gently simmer for 1 hour.

Strain with fine mesh sieve or large tea strainer. Add milk of choice and sweetener and serve!

Serves 4-8, depending on how voracious the chai drinkers are in the house!

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For Crust:

3/4 pound unsalted butter, room temperature
1 cup sugar 
1 teaspoon pure vanilla extract 
1 teaspoon pure almond extract 
3 1/2 cups all-purpose flour 
1/4 teaspoon salt 
1 1/2 cups small diced pecans
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Pat into greased 9 inch springform pan.
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

For filling:

1 small-medium kabocha squash or pumpkin
2 C soaked cashews
1 1/4 C raw nut milk or 3/4 can coconut milk
1 C Agave
1 ts ground vanilla pod
1 ts glycerine based vanilla extract
1/8 ts salt
1 ½ TB Pumpkin Pie Spice
Optional: 1-4 drops flower essences of your choosing: gold, solstice sun, pumpkin blossom, etc.

Blend until fully smooth and warm to the touch. Add:

1 C raw coconut oil, melted in double boiler
3 TB lecithin

Blend until fully smooth and incorporated and warm to the touch. Should have the consistency of a rich smoothie or cake batter. Pour over cooled shortbread and let set in freezer, 1-2 hours. Meanwhile, make topping.

For cream topping:

3 C soaked cashews
2 C raw nut milk or 1 can coconut milk
1 ½ C Agave
1 ts ground vanilla pod
1 ts glycerine based vanilla extract
1/8 ts salt
1/8 ts cardamom
1/8 ts nutmeg
¼ ts cinnamon
dash clove
1 TB dark rum

Blend until fully smooth and incorporated and warm to the touch. Add:

1 C raw coconut oil, melted in double boiler
3 TB lecithin

Blend until fully smooth and incorporated and warm to the touch. Should have the consistency of a rich smoothie or cake batter. Pour over set pumpkin filling and freeze until set. Place in refrigerater until ready to serve, up to 1 day.

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Make seed milk:

1/3 C Black sesame seeds

¼ C Hemps seeds

Blend with 1 ¾ C water until smooth and creamy

Add:

1/12 C Blueberries

2 packages unsweetened acai

2 Tablespoons Black sesame tahini

1 ts ginger powder

½ ts cinnamon

Dash each: salt, nutmeg, cardamom

¼ ts fresh vanilla

4 TB Agave

¼ C Virgin Coconut Oil

Blend until smooth and frappilicious

Makes 2 large or 4 small smoothies

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For Crust:

1 C raw almonds

1 C raw cacao nibs

1 C raw coconut flakes

½ C raw cacao powder

Blend in cuisinart until coarse and uniform.

Add:

1 C dates, one at a time

5 white figs, one at a time

2 TB raw cacao butter

Dash of salt and vanilla, to taste

Pulse until uniform and sticky but not mushy. Needs to have crunch and definition, and also enough stickiness to hold it together.  Adjust date and fig amount as needed. Press into bottom of springform pan that has been greased with coconut oil.

For filling:

3 C soaked cashews

2 C raw nut milk or 1 can coconut milk

1 ½ C Agave

1 ts ground vanilla pod or glycerine based vanilla extract

1/8 ts salt

Optional: Dash or two cardamom and/or freshly grated nutmeg. 1-4 drops flower essences of your choosing: rose, rose quartz, rescue remedy, lilac, kunzite, etc.

Blend until fully smooth.

Add:

¾ C raw cacao butter, melted in double boiler

¾ C raw coconut oil, melted in double boiler

3 TB lecithin

Blend until fully smooth and incorporated and warm to the touch. Should have the consistency of a rich smoothie or cake batter.

Add:

2 packages frozen or fresh raspberries and blend until smooth.

Stir in by hand so that they remain solid:

2 more packages frozen or fresh raspberries.

Pour over prepared crust and set in freezer for 1-2 hours until fully set. Put in refrigerator until ready to serve. YUMMMMM!!!!!!!!!

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2 bottles red wine
2 bottles Santa Cruz sparkling juice (lemon, lime, orange-mix them up!)
1 small bottle pomegranate juice
1 ½ C honey (lehua is best!)
1 cup water
Large handful of fresh mint
2 sticks cinnamon
3 Star Anise pods
½ T whole cloves

Combine honey, water, mint and spices in small saucepan. Bring to gentle boil, then reduce heat and simmer for 10 minutes, until delicious scent emanates from pan. Remove from heat and let sit.

Meanwhile, combine wine and juices in large bowl. Strain honey concoction into wine mixture and stir until fully blended. Pour into attractive pitchers and add ice and essences to suit to night. Voila! Everyone who partakes will be sparkling!!!!

.

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1 ¼ C white wine

6 TB champagne vinegar

½ C minced shallots

1 TB minced ginger

Salt and Ground black pepper to taste

Combine in a small skillet and cook over medium heat until reduced down to three quarters.

Stir in:

½ C heavy whipping cream

½ C fresh squeezed pure lilikoi juice

Remove from heat and add:

3 sticks cold butter, cut small pieces.

Add butter, one piece at a time, stirring constantly. If you need more heat, put over very low flame briefly. Never let butter melt completely or sauce will separate. Strain through a fine mesh sieve. Serve with ono, mongchong or other light white fish or chicken or your choosing.

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24 oz unsweetened chocolate, melted in a double boiler
1 ½ cans coconut milk
½ C grated fresh ginger
1/2-3/4 C Coconut Oil
2 C Agave
½-3/4 C Crystallized Ginger
2 ts ground ginger

Melt Chocolate in a double boiler.
Meanwhile, combine cocomilk and ginger in a small saucepan, bring to a gentle boil, then simmer for 10 minutes. Remove from heat. Strain.
Melt Coco oil either on super low heat on stovetop or in bowl floating atop warm water.
When chocolate and coco oil are melted, place them and all other ingredients in cuisinart and blend until crystalized ginger is in very fine pieces and ganache is rich, smooth and luscious. Refrigerate until firm!

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Makes 2 large or 4 small smoothies
Make seed milk:
1/3 C Black sesame seeds
¼ C Hemps seeds
Blend with 1 ¾ C water until smooth and creamy

Add:
1/12 C Blueberries
2 packages unsweetened acai
2 Tablespoons Black sesame tahini
1 ts ginger powder
½ ts cinnamon
Dash each: salt, nutmeg, cardamom
¼ ts fresh vanilla
4 TB Agave
¼ C Virgin Coconut Oil

Blend until smooth and frappilicious

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