Hearty Spices

Dressing - Mash 1/2 large Avocado into a bowl. Add a cup of loosely packed Cilantro, a tbsp of Lime Juice, a clove of Garlic, 1/4 cup of Olive Oil, 1/2 tbsp of White Wine Vinegar or Apple Cider vinegar and a pinch of salt . Blend together to make a smooth creamy dressing. In a bowl, take 4 cups of chopped greens - Butter Lettuce / Spinach, 2 chopped Kiwis, 2 peeled Clementines, 1/2 large Avocado cubed and 1/4 cup of Pomegranate arils . Drizzle the prepared dressing on top and serve.

Guacamole - Mash a ripe Avocado with a tsp of Lime Juice, 1/2 tsp of Salt and a pinch of Garlic Powder into a smooth mixture and keep aside . Sour Cream mixture - In a bowl, mix in 1/2 cup of Sour Cream with 2-3 tbsp of Milk Warm 16 oz of Re-fried Beans in a bowl and stir in 2 tbsp of Taco Seasoning and 1/4 cup of Taco Sauce . Spread this mixture at the bottom of the glass pie plate. Spread the Guacamole on top of the beans and then followed by sour cream mixture on the top or you can draw a spider web on top. Sprinkle 1/2 cup sliced Black olives, a cup of Cheddar Cheese, 1/2 cup of chopped Tomato, a chopped Green Onion around the edges of the pie plate. Serve warm with warm Tortilla chips.

Peel and cube a large (3 lb) Butternut squash into 1-inch pieces and keep aside. Turn Instantpot to "Saute" and add 1/2 tbsp of Olive Oil to it. Add a chopped small Onion and saute till soft for 3 minutes. Add 2 minced Garlic Cloves and saute for another minute. Add 2 cups of Vegetable Broth and mix well. Add the butternut squash pieces, 3 cups of Apple Juice / Cider (not apple cider vinegar!), a tsp of Cinnamon, 1/2 tsp of Curry Powder, 1/4 tsp of ground Nutmeg, 1/2 tsp grated fresh Ginger, a tsp of Salt and 1/2 tsp of Black Pepper . Combine well and seal the lid on the Instantpot with the vent sealed. Cook on "high pressure" for 15 minutes. Once the pressure is released, allow for 10 minutes before manually releasing the pressure. Use an immersion blender to puree the soup. Add in 1/2 cup Plain Greek Yogurt and mix well. Serve Warm.

Prep - Preheat the oven to 350F and line a 11x7 pan with greased aluminium foil. Brownie - Melt 10 tbsp of Butter in a mixing bowl. Then add in 3/4 cup of White Sugar, 1/2 cup of Brown Sugar and cream together. Add in 2 Eggs, 2 tsp of Vanilla Extract, 1/2 tsp of Salt and blend well.  Add 3/4 cup of Cocoa Powder, 3/4 cup of All Purpose Flour and incorporate together. Add 1/2 cup of semi-sweet Chocolate Chips and mix well. Keep aside. Chocolate chip cookie - Heat 8 tbsp of Butter in a mixing bowl. Then add in 1/4 cup of Light Brown Sugar, 1/2 cup of Sugar and cream together. Add in a Egg, 2 tsp of Vanilla Extract, 1/4 tsp of Salt, 1/2 tsp of Baking Powder and blend well. Add a cup of All Purpose Flour and incorporate together. Add a cup of semi-sweet Chocolate Chips and mix well. Assembly - Pour the brownie batter into the prepared pan and spread it out evenly. Over the brownie batter, spread the cookie dough evenly. Bake for 30 minutes. Serve warm or cold. ...

Set the instant pot setting to "Saute". Add a tbsp of Olive oil, 3 peeled and diced Carrots, 3 chopped Celery, 1/4 tsp of Salt and cook for 8-10 minutes. Add a tsp of Cumin Powder, a tsp of Red Chilli Powder, a tbsp of Tomato Paste and stir well. cook for another 1-2 minutes. Add 6 cups of Water, a cup of Red Lentils and a Bay Leaf and stir well. Close the lid, seal the valve and cook on high pressure for 10 minutes. Allow to naturally release the pressure. You can use an immersion blender to blend the soup to smooth consistency or leave it chunky as-is. Stir in 2 tbsp of Lemon Juice  and mix well. Serve with a dollop of Yogurt, lemon wedges and some chopped Cilantro leaves .

Toast 2 slices of Bread slices with Butter . Place a Cheese slice on one of the slices and allow to melt. Remove from the heat on to a plate. Scoop Avacado into a bowl, Sprinkle a tsp of Lemon Juice, Salt and Pepper as needed and mash coarsely. Scoop a tbsp of this avacado mixture onto a the cheese slice and place the other bread slice over it to make a sandwich.

Dressing - In a "Ball" container, mix together a cup of Mayonnaise, 1/2 cup of Buttermilk / Yogurt, 2 tbsp of Ranch Dressing mix / ranch, 2 tbsp of Taco Seasoning, 1/2 Cumin Powder, 2 tbsp of Lemon Juice, 1/4 tsp Garlic Powder, 1/2 tsp of Onion Powder, Salt & Pepper to taste . In a large bowl, toss together chopped head of Romaine Lettuce, a (15-oz) can of Black beans, drained and rinsed, 11 oz of corn, a chopped Tomato, a diced Avocado and 1/4 cup of chopped Coriander Leaves .  Pour the desired dressing over the salad mixture and toss again.