The world's challenges can't wait any longer. If no NOW, then When? If not HERE, then Where? If not TOGETHER, then How? If not US, then Who? TAMU LEAD by EXAMPLE!!

Ingredients: - 1 medium-sized organic chicken - 1 onion - 3 carrots - 2 stalks celery - 2 courgettes - 1 clove of garlic - 2 tbsp live apple cider vinegar - 2 tbsp coconut oil - 4 slices of ginger - 1 tsp turmeric or one fresh turmeric root sliced - Sea salt - Black pepper grains Preparation: - Put everything in a pot with cold water so that everything is submerged - Bring the water to a boil and then lower the heat - Put the lid on and let it steep on a low fire for +- 6 to 8 hours - If you don't have time for that, let it soak for at least 3 hours - Add some warm water if necessary - Take the chicken out and put it on a plate to cool. - Strain the stock while it is still warm. You can't do much with the vegetables, but all the nutrients are in the broth. - Remove all the meat from the chicken, you can use it for chicken salad or to make a meal with rice and chicken but then you have to cook the rice in a little bit of this stock. You can drink the broth as a soup, but also as a regular hot drink in between. It is very tasty with some extra salt and lemon juice in it and it brings peace to your gut. This stock keeps well in the fridge for 3 to 4 days. In the freezer max 1 month

Ingredients: - black mustard seed - ajwain seed - thyme - black pepper - coriander powder - cardamon powder - sea or hymalaya salt - 3 Laurie – tumeric powder – ginger powder - sweet paprika powder - pinch of nutmeg - pinch of cloves Preparation: Stew in the oil: - black mustard seed - ajwain seed - thyme Add: - the onion and stew for a while Add: - black pepper - coriander powder - cardamon powder - sea or hymalaya salt - 3 Laurie – tumeric powder – ginger powder - sweet paprika powder Let it simmer and then add: Carrots 4 piece Celeriac a slice of +- 1/2 cm Pumpkin Celery +- a branch or four Let it simmer... Add: boiling water. Let it simmer for about 20 minutes Mix and let it cook for another 5 minutes. At as last: - pinch of nutmeg - pinch of cloves

Ingredients: - roots - sweet potato - pumpkin - White cabbage - celery - celery root - Chicory - shiitake champion - chickpeas Preparation: Stew in the oil: - black mustard seed - cumin - thyme Add and stew: - 1 clove of garlic - 1 cm fresh ginger - 1 cm fresh turmeric Add: - the hardest vegetables first and stew for a few minuts before adding teh next. Add: - black pepper - long pepper - coriander powder - 5 cardamom pods - sea or hymalaya salt - 3 Laurie Let simmer and add: - A small halfe glass of cold water that will make the herbs sticking on the bottom of the pot, come loss. Stir well right trough till the bottom until everything is loose. Add: +- half a Liter of boiling water. Simmer gently for about an hour, stirring occasionally. Finally add: - nutmeg - clove - cinnamon And let it cook for a while. Let the stew cool slowly on its own with the lid on it.

Ingredients: - 1cm fresh ginger - 2 cm fresh turmeric - 300 ml almond or coconut milk - 2 cardamom pods - 1 tsp maple syrup - 2 tsp coconut oil - Pinch of cinnamon Preparation: - Peel and grate the ginger and turmeric root. Be careful because everything that comes into contact with turmeric will have a nice orange color for a longer period of time. - Heat the milk gently in a small saucepan while whisking. - Add the ingredients - Keep beating until everything is warm and foamy. - Pour into a cup and sprinkle some cinnamon on top.

Ingredients for a bread of 1,388 kg: - 160 gr ground almonds - 400 gr broken linseed - 100 gr chia seed or hemp seed - 100 gr pumpkin seeds or sunflower seeds - 400 gr fresh spinach (i don't put it in, not allowed to eat it) - 100 gr coconut oil - 100 ml water - 8 eggs - 2 tsp baking soda - 4 tbsp lemon or living apple cider vinegar - 2 tsp sea salt - 1 tbsp coconut blossom sugar PREPARATION: - Preheat the oven to 170 degrees. - Line the baking tin with baking paper or grease with coconut oil - Mix everything in the food processor and put in the baking tin - +- 6o min at 170 in the oven. It's ready when you poke it with a needle and your needle stays clean and dry. - Store in a plastic bag in the fridge or freezer - Also delicious roasted! TASTY!!! xxx Debby

Put in a cookingpan: - 150 gr. Desert rice - 1 L Oat Milk - ½ gr. Saffron - 10 dr. Bourbon Vanilla - 1 tablsp. sweetener (sugar, ahorne, honey,coconut blossom sugar, etc. Keep in mind that the type of sugar you add will not only affect the taste but also the color.) - 2 handfuls of raisins - ½ or 1 teasp. Very finely chopped ginger - Pinch of salt - Pinch of Cinnamon Bring this to the boil without a lid and let it cook for a while. Then put it on a lower heat and let it simmer for + - 40 min. After a while you can put the lid on the pot to cook. Stir regularly and if it gets too thick add some warm water.

Making the ginger Bug to start off with: Take a glass jar (about 1l capaciteit) that can be kept in the kitchen. De ginger bug needs the organisms of your kitchen to feed itself, along with what you have to feed it with. Put in the jar: - 2 cups ( 500 ml ) filtered water - 2 tablsp. (22g) finely chopped or BIO grated ginger with the skin on - 2 tablsp. (28g) fine sugar - Stir well ! It is imported to use bio ginger. I have tried it about 5 times with other ginger and I could not build up the fizzes that mean your bug is fermenting. I did not know why... until I stumbled on a message that talked about the bio ginger... I switch again to bio and everything develops fine again! Close of the jar with some cheesecloth or very fine cloth so your bug can still breathe. This will become your mother Bug, take care of here! Daily feed (every 24 hours): - 2 tablsp. finely chopped or grated bio ginger - 2 tablsp. fine sugar - Stir well ! - You do this till you get nice fizzes, about 3 or 4 days. If this is your first ginger bug creation, it can take up to 2 weeks or more to get the fizzes. As you always keep working with the same mother ginger bug, it will onlt take 3 or 4 days. To make the beer: Cook for about 10 à 15 min - 2 ½ L of filtered water - 4 tablsp. of grated ginger – 1O tablespoons of sucker (But I take, 4 sucker, 4 coconut blossom sucker and add at the end when it is cooled down, maple syrup.) - Sometimes i put 2 sliced curcuma roots in this to... It's so much healthier, but it clearly affects the taste. It tastes better without to me. Let this cool down to room temperature. - Then add 4 tablsp. Maple syrup - 160 ml of your filtered ginger broth. That is about 10 à 11 tabl.sp - You can also add 2 lemons if you like. Bottling the brew: I wash my bottles with very hot water and a brush and then sterilise them in the pre-heated over of 160 degree for about 15 min. The lid and rubbers I sterilise for a few minutes in cooking water. I let everything cool down on a clean kitchen towel. But you have to use the bottles within one hour, or ells you have to sterilise them again. The ginger brew goes into flip bottles as you see on the photo. - Fill the bottle about 10 cm from the top, so the gas has room enough to build up. - You keep the bottles for about 3 till 5 day in your kitchen where they will ferment a second time. - You have to air the bottles twice a day to let out the fizz. - First day there will not be much fizz if any, but it will build up fast. - After 3 till 5 day put the bottles in de refrigerator and you don’t have to air them anymore. - They keep for about 1 month but have to stay in the refrigerator. I could setup a list to order the flip bottles together and if possible get a better price. I also could share a little of my mother bug if you would like to try it. Hoop you enjoy this wonderful and healthy drink! Your gut will any way! Xxx Debby