Broccoli recipe:2-3 stems of broccoliLarge handful sugar snap peas1 tbsp Garlic, mincedCoconut oilSea salt1. Rinse broccoli and cut into 2-4 inch slices, with flat sides long-ways down the stem.2. Lightly braise the broccoli for about 5 minutes, tossing 2-3 times, in the coconut oil over medium heat, using a lid to keep the heat inside the pot. Sprinkle the minced garlic and sea salt over the broccoli as needed.“Hollandaise” Sauce:1 tbsp unsweetened coconut flakes1 1/2 tsp coriander seeds2 tsp freshly ground ginger2 tsp garlic, minced1 cup unflavored goat kefir (available at Whole Foods)3/4 tsp turmeric powderSea salt1 tbsp coconut oil3/4 tsp mustard seeds1 vidalia (sweet) onionSpelt flour (optional)1. Using a pestle and mortar, grind the coriander seeds, ginger, garlic, and coconut flakes into a paste. Whisk this paste with the kefir and set aside.2. Heat coconut oil over medium-high in a medium wok or pan. Add mustard seeds. When the seeds start to pop, add onion and cook until soft. Add the seasoning mixture and cook for about 1-2 minutes, or until the fragrance is released.3. Turn heat off, let the pan cool for about 2 minutes, then pour in kefir and whisk while it warms. Use spelt flour if desired for thickening, season with sea salt. Serve over broccoli.(This recipe is still being worked on. An additional ingredient that may give it more “tang” would be a tbsp of lemon juice.)Adzuki Beans/Brown Rice Salad 3/4 cup dried adzuki beans3/4 cup dried brown rice2 tbsp olive oil1 tbsp hemp oil2 tbsp apple cider vinegar1 1/2 tbsp Bragg’s Liquid Amino1 tbsp lemon juice1 tsp ground ginger2 garlic cloves, minced3 green onions, green and white parts diced and separated1 small carrots, thinly sliced2-3 radishes, thinly diced1 tbsp sesame seeds1. Rinse beans and cook in about 5 cups water for 40 minutes. Add water if needed while it cooks. Meanwhile, rinse rice and soak for 30 minutes in hot water.2. After about 40 minutes, add the rice to the beans, adding additional water if neccessary, and cook for another 30 minutes.3. While rice and beans are cooking, combine oils, vinegar, Bragg’s Liquid Amino, lemon juice, ginger, garlic, and the white parts of the green onions in a bowl and whisk. Set aside.4. When bean/rice mixture is fully cooked (for firmer beans cook for a shorter time, for a “refried” bean texture, cook longer), toss beans/rice with the carrots, radishes, sesame seeds, and the oil dressing. Garnish with the green parts of the green onions.
Thinly sliced romaine lettuce
Chopped basil leaves, any type
Thinly sliced/grated zucchini, carrots, and cabbage
Mint (fresh or dried)
Savoy cabbage, sliced into thin strips
Dandelion leaves, thinly chopped (bitter, use sparingly)
Spinach, thinly chopped
Sun-dried tomatoes, thinly sliced
Rice paper rolls
Large, wide bowl of water
1. Soak one rice paper roll at a time in the water for approx. 60 seconds, or until soft yet still able to hold together when lifted.
2. Lay on a wide plate that has been sprinkled with water.
3. Layer raw vegetables in a row that stretches across the middle of the rice paper, leaving about 2-3 inches on either side.
4. Sprinkle with herbs. Fold the roll ends over the row of vegetables, then turn plate so that that you can complete the roll in the opposite direction, folding the end over and pressing lightly to seal.
5. Serve with almond sauce (below).
6 tbsp sweet onion
2 tsp garlic, minced
1 tsp red pepper flakes (optional)
2-3 tbsp coconut oil
2-3 tbsp raw almond butter
1 1/2-2 tbsp ORGANIC hoison sauce
1-1 1/2 tsp cocnut palm sugar, mascobado sugar, or raw honey
1. Cook onion, garlic, and red pepper flakes over medium heat in the coconut oil until onions are transluscent.
2. Turn heat to low and add the almond butter, hoison sauces, and natural sugar.
3. Whisk until blended and sauce is throughly mixed and lightly warmed, remove from heat.
Makes enough to marinate about 2 small servings.