Dark Chocolate Cardamom Mousse Tart with a Candied Ginger Crust

Dark Chocolate Cardamom Mousse Tart with a Candied Ginger Crust
for the crust
1 1/2 cups nuts, pecans or macadamia
2 tbsp finely minced candied ginger
pinch of sea salt
3-5 medjool dates
for the chocolate mousse filling
 1 package  dark chocolate chips
1/4 cup coconut milk
3 avocados (small/medium sized)
good pinch of salt
1 1/2 tsp vanilla extract or vanilla powder
1 tsp ground cardamom

Combine nuts dates salt and candied ginger, and salt in food processor and pulse thoroughly. The crust will start to form and the mixture comes together into a ball. If it seems a bit dry, add a splash of warm water. Put the crust into pie pan.
In 1qt gently melt the chocolate chips on low heat with lid on. Once all of the chocolate has been melted. In a food processor, combine the avocados, melted chocolate chips,  salt, vanilla cardamom and coconut milk. blend until creamy.
Pour into pie crust and set up in fridge for 40 mins.


Indian Spiced Rice Pudding

Indian Spiced Rice Pudding
1 cup organic white or brown basmati rice 
Small pinch of sea salt
4 cups organic store bought or homemade almond milk
½ cup raisins
 4 organic cardamom pods, slightly crushed (or 1/2 tsp ground cardamom)
1 cinnamon stick (or 1tsp cinnamon)
1/4 tsp fresh ground nutmeg
4 pitted organic Medjool dates, chopped
1/3 cup maple syrup, rice syrup or raw honey (or to taste)
2 teaspoons vanilla
½ teaspoon almond extract (optional)
¼ cup chopped toasted organic pistachios, almonds or walnuts (optional)

Place the basmati rice, and pinch of salt, almond milk, cardamom and cinnamon, and bring the mixture to a boil. Cook over medium low heat, stirring occasionally, until the mixture has thickened slightly and the rice is tender, about 25 minutes.
Stir in the chopped dates, honey, vanilla and almond extracts and cook an additional 5 minutes.
Remove the pudding from the heat, discard the cinnamon and pour into a bowl or individual serving dishes. It will thicken as it cools. Sprinkle with chopped nuts before serving, and serve slightly warm or chilled. Kai Bravo


Fragrant Basmati Rice with Cumin Seeds & Peas

Fragrant Basmati Rice with Cumin Seeds & Peas
1 cup basmati rice, soaked for 30 minutes
2 cups green peas
1 onion, thinly sliced
1 green chili, finely chopped
1 teaspoon cumin seeds
2 green cardamom pods, cracked open
2 bay leaves
3-4 cloves
1.5 cups water
3 tablespoons  cilantro chopped
salt, to taste

Instructions Soak basmati rice in enough water for 30 minutes.
In EOS skillet add little bit coconut oil on medium heat. Once the oil is hot, add cumin seeds.
Once seeds crackle and start turning brown add bay leaf, cloves and cardamom. SautĂ© till fragrant, around 30 seconds. Add sliced onions and green chili. Cook till onions turn light golden brown in color. Once the onions are done, add the water and rice. Start rice 1 setting after 8 mins add in green fresh peas. Give a good mix and add salt. Now close the pan and let it cook . Serve with Cilantro.