Ingredients:

Butternut Squash
Carrots 
Vegetable Stock
Herbs
White Onion

Parsley

Walnuts
Garlic

InfusionsKW Turmeric Spice

InfusionsKW Himalayan Pink salt

Infusions Orange Ginger Blend

Recipe:

Step 1: How to Cut the Butternut Squash

Slice off the stem and bottom ends of the squash, so that both ends are flat. Slice the squash in half lengthwise, just where the thinner end begins to widen around the middle. Turn each half so that a flat end rests against the cutting board. Use a sharp serrated peeler to peel off the skin.

Health & Safety Peel in downward strokes away from your hands. After peeling use spoon to thoroughly scrape out the seeds in the center of both halves.

Kitchen Hack I don’t like wasting anything, roasting the seeds with Infusions KW Himalayan Pink Salt is perfect topping for the soup. Just rinse off, pat dry, and dry roast for 15 minutes at 225 degrees. Lastly, cut the squash into even 1 inch cubes.

Step 2: Preparing the Vegetables

Now that you have finished the hard part of the meal, the next step is probably the easiest besides eating! Cut the white onion in slices and separate into individual pieces. Wash the carrots and cut in even chunks. Preheat your baking tray for 5-7minutes in 225 degrees. Carefully spread the butternut squash, onion, and carrots evenly on the hot baking tray. Drizzle good quality olive oil, 1 tablespoon  Infusions Orange Ginger Blend, teaspoon of Infusions KW Turmeric Spice, and 2 pinches of Infusions KW Pink Salt. Mix well until all vegetables are coated well with oil and seasonings.

Step 3: Roasting the Vegetables
Place the baking tray in preheated oven. Kitchen Hack Do not turn off oven from when preheating baking tray. Bake the prepared vegetables at 225 for 30 minutes making sure to flip at 15 minutes to ensure even roasting. Last 2 – 3 minutes of the time open the broil on top and toast your veggies just enough until edges turn brown. Remove the tray from oven and let vegetables rest until cool.

Step 4: Finalizing your Soup
After vegetables have cooled, blend in food processor to a smooth puree. Then add to a cooking pot with 3 cups of vegetable stock, 1 leveled tablespoon of Infusions KW Orange Ginger Blend. Bring to a boil and reduce to a simmer for 10 minutes. Kitchen Hack While waiting for the soup to simmer, dry roast crushed walnuts for couple of minutes and saute garlic bits until golden brown. Serve soup hot in bowl garnished with pinch of diced parsley,  golden garlic, roasted butternut squash seeds, and crushed walnuts.

IINGREDIENTS:

2 sweet potatoes, large
5 oz feta goat cheese
⅓ cup toasted pine nuts
10 fresh basil leaves sliced
 balsamic to drizzle
Infusions pink salt to season
1/2 teaspoon Infusions Italian Pomodoro
Good quality olive oil

INSTRUCTIONS
Preheat your oven and baking tray to 425”F
1)In a small bowl combine the olive oil, pinch of Infusions pink salt and Infusions Italian Pomodoro
2)Peel and cut the sweet potatoes into 1 inch thick rounds.
3)Take each sweet potato round and coat it in the olive oil mixture all over.
4)Place them on a large baking tray without touching each other.
5)Bake the sweet potato rounds for 10 to 12 minutes on each side until golden.
6)Transfer to a serving tray and top with the goat cheese, toasted pinenuts, and basil slivers.
Just before serving finish with a light drizzle of the balsamic glaze and serve!

Ingredients:

Shrimp 
Curry Leaves 
Chili Peppers
Lemon Juice
Long grain Basmati Rice
Infusions KW Curry Blend
Rice Aroma Spices

Ghee

Step 1: Preparing the shrimp

Remove the shrimp from the refrigerator about 30 minutes before you plan to cook them. Soak them with cool water and teaspoon Infusions KW Himalayan Pink Salt and allow them to sit at room temperature for 5 minutes while preparing the marinade for them. Rinse well, pat dry. Place in clean marinade bowl.

Step 2: Marinating the Shrimp
In the bowl of your resting shrimp, add the juice of 1 big lemon and 2 tablespoons of Infusions KW Curry Blend. Mix well and let marinate for 15 minutes. KITCHEN HACK Always marinate first for more intense flavor and also gaining time to do other prepping for the meal. Well planned procedures save you time and reduces stress during cooking.  During this time waiting for shrimp to marinate:
Cut red onion finely. Pound or dice finely garlic and ginger. 

Step 3: Cooking Your Shrimp
Add the mustard seeds, cumin seeds, curry leaves, chili peppers (optional), the garlic ginger paste ( you smashed or diced finely earlier), 2 tablespoons coconut oil, diced onion, 1 tablespoon Infusions KW Curry Blend in wok or big skillet. Heat on high heat. When aroma of spices fill air (about 30 seconds) add the shrimp few pieces at a time. Technique Keep the ingredients moving so the shrimp absorbs all the flavor and does not leech out  its own liquid.

Step 4: Making your Shrimp Curry
After all shrimp have been evenly cooked and color has changed (about 3 minutes), add 2 tablespoons of organic tomato paste, 1 tablespoon infusionskw Curry blend to mix and sautè well for 1 minute. Juices will start to gather at bottom. Shake and add your coconut milk slowly and keep the ingredients moving while doing so. Turn fire down to  low and simmer for  3 minutes. Taste for flavor and add Infusions KW Himalayan Pink Salt as needed.