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Ingredients: Wontons: 250g cream cheese at room temperature 50g La Morena Nacho Jalapeños, drained and diced 1 packet of wonton wrappers Dressing: 2 Tbl Tamari sauce 1 tsp sesame oil 1 tsp honey 1 tsp balsamic vinegar 1 tsp sesame seeds ​ Directions: Preheat oven to 200°C and line a cooking tray with baking paper Place cream cheese and jalapenos into a bowl and mix through thoroughly until well combined. Remove 1 wonton wrapper from the packet and wet the edges with a brush or your finger Place 1 tsp of cream cheese mixture into centre of wrapper and pull bottom corner of wrapper up onto top corner to create a triangle Grab right corner and pull to the left. Then take left corner, and pull to right Place parcel onto baking tray and follow same process for remaining wontons Bake parcels for about 8 minutes, until they begin to brown To make dressing, combine all dressing ingredients into a bowl Dip warm wontons into dressing and enjoy Makes 36 wontons

Ingredients: ​1/2 cup plain yoghurt 3 Tbl cow’s milk feta 1 clove, garlic 1/4 white onion, chopped 1/2 cup chopped Italian Parsley 3/4 tsp cracked, black pepper 1 tsp Tio Pablo Red Chilpotle Salt, plus extra to top ​ Directions: Place all ingredients into a blender or food processor and blend thoroughly. Pour into a small bowl and sprinkle extra Red Chilpotle salt on top.

Ingredients: ​Ripe tomatoes, preferably heirloom, cored and sliced in half Olive oil Tio Pablo Mayan Gold Spice Mix ​ Directions: Place the sliced radish, carrot and jalapeno into a bowl. In a saucepan, combine the vinegars, sugar and salt and simmer until the sugar has dissolved. Set aside to cool to room temperature. Pour mixture over the sliced veggies and then add the fresh coriander. Stir through and place in clean jars. Let sit in the refrigerator for at least a few hours and then serve. Pickles can stay in the fridge for about two weeks.

Ingredients: ​1 clove garlic, minced 1 ½ tsp minced orange peel 2 Tbl La Morena Chipotle Peppers in Adobo sauce, minced 1 ½ Tbl red onion, minced 3 Tbl sour cream (or plain yoghurt for more liquid consistency) 1 Tbl mayonnaise juice of ½ lime 1 ½ tsp piloncillo, finely grated (optionally use brown sugar) ¼ tsp salt ½ tsp coarse black pepper 1 tsp Mexican oregano ​ Directions: In a bowl, combine all ingredients and stir vigorously until thoroughly blended.

Ingredients: ​10 fresh radishes, finely sliced 4 carrots, finely sliced 2/3 cup chopped, fresh coriander 1 ½ fresh jalapeños, thinly sliced (or use La Morena Nacho Jalapeño Slices) ½ cup white wine vinegar ½ cup cider vinegar 2 tablespoons sugar 1 tsp Tio Pablo Citrus Chilli Salt ​ Directions: Place the sliced radish, carrot, and jalapeno into a bowl. In a saucepan, combine the vinegar, sugar, and salt and simmer until the sugar has dissolved. Set aside to cool to room temperature. Pour the mixture over the sliced veggies and then add the fresh coriander. Stir through and place in clean jars. Let sit in the refrigerator for at least a few hours and then serve. Pickles can stay in the fridge for about two weeks.

Ingredients: ​2 large kiwifruit, peeled Juice of 1 lime 2/3 cup fresh coriander, roughly chopped ½ white onion 6 slices, La Morena Nachos Jalapeños 2 tsp brine from La Morena Nachos Jalapeños 1 tsp sugar 1 tsp salt (or to taste) ​ Directions: Place all ingredients into a food processor and puree thoroughly. Great with scrambled eggs or on tacos.

Ingredients: ​1 cup, white short grained rice 2 ½ cups warm water 1 cinnamon stick 2 Tbl maple syrup 1 Tbl brown sugar ¼ cup rice milk 1 ¾ cup unsweetened almond milk 1 tsp ground cinnamon, plus more for garnish chia seeds, for garnish sliced almonds, for garnish Directions: Rinse off rice slightly and then place in blender with water. Blend thoroughly, add cinnamon stick and place in fridge overnight Next day, remove cinnamon stick and blend again. Strain with fine sieve or cheesecloth (saving liquid) and dispose of rice pulp. Rinse blender, return liquid and add rice milk, almond milk, maple syrup, ground cinnamon and nutmeg. Blend again and pour over ice. Garnish with chia seeds, cinnamon and sliced almonds. Serves 4

Ingredients: ​3 ripe peaches, sliced in half and stones removed 1 dried ancho poblano chilli 40g butter 3 Tbl orange juice pinch of cinnamon 3 Tbl maple syrup 3 Tbl golden tequila ¼ cup plain yoghurt Tio Pablo Chocolate Azteca to top Directions: Preheat oven to 180°C. Place peach slices, cut side up, onto a baking dish. Remove stem from ancho chilli and place into a bowl of boiled water. Let sit for at least 15 minutes to soften, and then remove and chop finely (seeds okay if you would like a bit of extra heat) In a saucepan, add the butter, orange juice, cinnamon and maple syrup. Cook on low heat for about 5 minutes, until butter melted, and then add the ancho. Cook another 5 minutes until mixture begins to thicken. Turn off from heat and stir through the tequila. Pour a spoonful of the mixture atop each of the peach halves, to thoroughly coat and fill. Place into the oven and bake for at least 20-25 minutes, until the peached have softened and browned. Remove from the oven and place a dollop of plain yoghurt atop each half and sprinkle with Tio Pablo Chocolate Azteca. Serve warm. Products in this recipe

Ingredients: ​1 ½ cup Amaranth ¾ cup dark, dairy free chocolate pieces 2 Tbl Tio Pablo Chocolate Azteca ​ Directions: Heat a dry saucepan for about one minute and then add 1/4 cup amaranth. Cover with a lid and shake. Once you hear popping sounds, shake a bit more and then pour into a bowl. Continue the process until all of the amaranth has been popped. Set aside. Place a medium sized frying pan on top of a larger frying pan and add water into the larger frying pan (make sure the water is about 1 inch from top of the larger pan so that it does not boil over the top). Add the chocolate bits and the Chocolate Azteca and heat until all melted through. Remove the medium frying pan from the water and pour the popped amaranth into the chocolate. Mix through completely and then pour onto a tray lined with baking paper. Cover the top with more baking paper and flatten the mixture. Place into the refrigerator for about 15 minutes and then cut the slightly hardened mixture into bars. Place back into the fridge for about another 45 minutes or so, until the bars harden further. Makes about 6 square bars.

Ingredients:​ 1 cup brown rice 1 Tbl sesame seeds 1 cinnamon stick 2 Tbl brown sugar 2 cups unsweetened almond milk 1 tsp vanilla 1 tsp ground cinnamon Sugar mixed with ground cinnamon and nutmeg to edge glass Tio Pablo Chocolate Azteca for garnish Sliced almonds for garnish Directions: Place rice and sesame seeds into a blender with 2 ½ cups warm water, and blend thoroughly until rice finely ground. Place cinnamon stick in blender and place in fridge overnight. The next day, remove the cinnamon stick and blend again. Then strain using a fine sieve or cheesecloth, to remove grit from the liquid (keep the liquid, not the grit!) Place back into the blender and add almond milk, brown sugar, ground cinnamon and vanilla. Blend again. Mix a small portion of sugar, ground cinnamon and nutmeg and place onto a small plate. Wet the edge of your glass and press down onto sugar to edge your glass with sugar Pour the horchata into glass, over ice and top with a sprinkle of Chocolate Azteca and sliced almonds. Serves 4

Ingredients Pastry: 1 packet, Sway Orange Pikelet/Waffle Mix, 400g 200g butter, cold and diced ½-3/4 cup iced water Filling: 3 cups fresh rhubarb, chopped 1 cup frozen blackberries 2 Tbsp butter ¼ cup orange juice ¼ tsp cloves 3 Tbsp raw sugar 1 Tbsp maple syrup Directions for ​Individual Rhubarb Pies Pastry: Place dry pikelet/waffle mix into a food processor with butter and pulse until mixed and crumbly. Turn on pulse and slowly add water until dough starts to form. Remove from food processor and gather into a ball (do not work dough too much). Wrap into plastic cling wrap and put into the refrigerator for at least one hour. Filling: In a saucepan, melt the butter and add the rhubarb and raw sugar. Cook until rhubarb begins to soften and then add the blackberries, orange juice, cloves and maple syrup. Cook down on low heat until the fruit blends into a compote. Set aside and let cool. Preheat the oven to 180°C. Place a piece of baking paper onto a cookie tray. On a clean spot of your kitchen counter, sprinkle some rice flour and roll out your dough into oval shapes (the size of a small, salad plate). Place dough onto the tray and place a dollop of fruit compote to one side. Fold the other side of the dough over the top to create a crescent shape. Pinch the edges with a fork and cut off the rough edges. Continue process until dough and compote are used up (should make about eight pies, depending on size). Bake in oven until for about 10 minutes, until the tops begin to brown. Remove from heat and let cool completely until moved from the tray. Serve with vanilla ice cream or plain yoghurt. Product in this recipe

Ingredients 400g Sway Lemon Pikelet/Waffle Mix 1 ½ cup milk ¼ cup melted butter 2 cups chopped stone fruit, such as plums and peaches 2 tsp sugar to coat fruit (optional) Icing sugar to top Directions for ​Stone Fruit Cobbler In a large bowl, combine the lemon pikelet mix with the milk and melted butter. Blend thoroughly and pour into a shallow, greased baking dish. Stir through sugar onto chopped stone fruit (or leave off if you prefer a less sweet cobbler). Spoon fruit onto the batter and do not stir. Bake at 165◦C for about 1 hour or until the batter browns on top. Remove from heat and sprinkle with icing sugar. Serve warm. Product in this recipe

Ingredients Base 1 Sway Pistachio Orange Cardamom Cookie mix 400g ¼ cup light oil 2 eggs Frosting 395ml sweet condensed milk 250ml reduced-fat cream 1 cup lemon juice Zest of 2 lemons Directions for Pistachio Slice with Lemon Frosting Prepare pistachio cookie mix dough per instructions on the packet, using the oil and eggs. Line a baking tray with baking paper and spread dough evenly. Bake at 160°C for about 10 minutes, until the dough is cooked through and golden on top. Set aside and let cool. In a large bowl, combine the condensed milk and reduced-fat cream. Whisk aggressively while gently pouring in lemon juice. Continue to whisk until frosting thickens and then spread onto cookie base. Sprinkle atop lemon zest and place the entire tray into the refrigerator for at least 2 hours, so that frosting sets. Cut into squares and enjoy. Product in this recipe

Ingredients: ​I Tbl Tío Pablo Dried Hibiscus Flowers Boiling water Directions: Over a mug, place hibiscus flowers in a tea strainer. Pour hot water over the flowers and let stew until tea reaches a bright red colour. With a sour, cranberry-like flavor, you may wish to sweeten. Drink warm or serve on ice as an “agua fresca”.

Ingredients: 60g butter 2 eggs 1 cup sugar ¼ cup molasses 1 ½ tbl orange juice 1 cup Tio Pablo Masa Harina 1 cup plain flour (gluten-free flour if desired) 1 tsp baking powder 1 ½ tsp cinnamon ¾ tsp nutmeg ¾ tsp ginger ¾ tsp salt ½ cup dried cranberries (or more and optional) Directions: Preheat oven to 180˚C and line two baking trays with baking paper. Using a mixer, thoroughly blend the butter, sugar, molasses and 1 egg. Add second egg and orange juice and blend thoroughly. In a separate bowl, whisk together remaining ingredients except the cranberries and gently mix into wet mixture. Add cranberries (if desired) and mix though. Roll dough into small balls, place onto baking tray and flatten slightly. Bake for about 10 minutes until the bottom of the cookies start to brown. Remove from heat (cookies will harden once they have cooled) and enjoy!