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Mynoo’s Kitchen

Join Mynoo in creating some of her favourite recipes for delicious food that feeds the soul.

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I’ll start by describing the basic ingredients that are always in my kitchen: the oils, the spices, the condiments, the garnishes and concoctions I like to keep ready.

I am mostly vegan, although I will sometimes use cow’s milk if I know that the cow is giving the milk freely. Occasionally, I’ll use goat’s milk. This is more on humanitarian than spiritual grounds; I believe that emotional distress is held in the cells of animals and passed to humans when we ingest them. This distress lodges itself in our organs, weakening them and making us susceptible to disease. I choose to minimise that risk for myself.

Wheat and rice are both inflammatory for me, so apart from the occasional spoonful of red rice, my recipes use alternatives that are both healthy and delicious.

I like my food to be colorful (I call it rainbow cuisine), and I like 60 percent or even 70 percent of it to be raw or just lightly sauteed.

I will share with you a number of dishes for breakfast, lunch, dinner and snacks, and recreate the meal combinations that I like to use.

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Preparation

Cooking Oils:

Sauteeing Oils:

Oils for Salad Dressings:

Raw, organic, cold pressed varieties only, stored in the refrigerator.

Garnishing Oils:

Organic cold pressed varieties

Black cumin oil

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Fats

For spreading on toast or crackers

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Spices

Cooking spices:

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Salt

Cooking salt:

Raw food salt:

Garnishing salt:

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Lactose-Free MILK Replacements

Milk:

Creams:

Yoghurt:

I have not found a suitable non-dairy replacement for yoghurts but sheep and goat milk yoghurts are a good substitute for cow milk yoghurt.

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Sour Flavorings

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Spices

Garnishing spices:

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Spices to use with oil or ghee garnished with Indian foods:

Heat the oil or ghee as directed by the recipe and add a spoonful of the seed mixture until it splutters. Add a pinch of asafoetida and any other herbs the recipe requires then mix in the lentil or curry as directed.

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Herbs

For cooking and garnish:

Herbs used as a condiment or added to curries when cooking:

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Dessert Garnishes

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Breakfast

The fruit routine:

Eat two or three fruits, each on their own with a fifteen-minute wait between each. If possible eat pomegranate and either papaya or pineapple on their own every day. Vary the third fruit as you please.

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Fruits you can eat include:

Wait 30 minutes after eating the last fruit before having your breakfast meal.

The breakfast meal:

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Breakfast Juices:

Add aloe vera to:

Breakfast Smoothies:

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Salads

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Starters/Snacks

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Lunch/Dinner Recipes

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