Mains

3 large beets, peeled and cut into 1 inch cubes

1 red onion diced

2 cloves of garlic, minced

1 tbsp minced ginger

4 cups of vegetable stock

1 can of full fat coconut milk

1 tbsp coconut oil

1/2 tsp sea salt

1 tbsp chopped cilantro

1 tbsp coconut cream for garnish before serving

1. in a large pot, heat coconut oil over medium heat. Add the garlic and onions and saute for 5 min.
2. Add the minced ginger and cook for another 5 minutes, stirring often.
3. Add vegetable stock and beets. Bring to a boil, cover and let simmer for 20-30 minutes until the beets are tender.
4. Either using a hand blender or transfer the mixture to a high speed blender and blend until smooth. Add the coconut milk and blend once more until mixed.
5. Serve with a drizzle of coconut cream and fresh cilantro.
6. Enjoy!

4 bundles of rice noodles

1 pkg extra firm tofu

1.5 cup shelled edamee

1/2 red pepper sliced

1/2 yellow pepper sliced

1/2 cup chopped cabbage

3 green onions, thinly sliced

Tofu Marinade

2 tbsp sesame oil

2 tbsp fresh ginger, minced

2 tbsp rice vinegar

2 cloves garlic, minced

1 tsp red pepper flakes

Sauce

1/2 cup all natural peanut butter

2 tbsp coconut sugar

1/2 tbsp minced ginger

2 tbsp soy sauce or tamarind

2 tbsp rice wine vinager

2 tbsp sesame oil

2 cloves garlic

3 tbsp water

1. Cook rice noodles as directed. Rinse and set aside.
2. Preheat oven to 350 degrees.
3. Mix ingredients for marinade.
4. Drain tofu and press water out between 2 paper towels. Cut into cubes.
5. Marinade tofu for 30 min+
6. Place tofu on liked baking sheet and bake for 40 minutes, tossing half way through.
7. Place all ingredients for sauce in mini food processor. Blend until smooth.
8. Assemble Buddha Bowls. Fill bottom of the bowl with rice noodles. Top with edamame, sliced peppers, tofu, sliced cabbage, peanut sauce. Garnish with green onions and cilantro.
9. Enjoy!

Note: Great to prepare bowls ahead of time and keep in the fridge for grab and go lunch.

I package frozen organic edamame

1 can organic corn

1 red pepper diced

1 orange pepper diced

3 green onions, thinly sliced

1 cup grape tomatoes, cut in half

1/2 cup cilantro, chopped

2 tbsp oliveoil

1 tbsp rice wine vinager

1 tsp sesame oil

1/2 tsp cumin

1/2 tsp chili flakes

sea salt to taste

1. Defrost edamame and add to large mixing bowl.
2. Drain water from can of corn and add to bowl.
3. Toss in chopped peppers, green onion, and cilantro.
4. In a separate bowl, add olive oil, sesame oil, rice wine vinegar, cumin and chili flakes. Mix well.
5. Pour dressing over edamame mixture and toss to coat.
6. Chill and serve. Will keep in the fridge for 5 days in air tight container.
7. Enjoy!

4 Cloves of Garlic, minced

2 inch piece of fresh ginger, minced

3 Tbsp curry powder

1/2 tsp chili flakes

4 cups vegetable broth

2 cans of full fat Coconut Milk

1 red pepper, sloced

1 red onion, sliced

1/2 head cauliflower, chopped into small pieces

1/2 bunch of broccoli

1 block of extra firm tofu

Sea Salt to taste

1. Toss all ingredients into slow cooker except the tofu.
2. Cut tofu into small cubes and sprinkle wit curry powder
3. Heat coconut oil in pan on med-high heat and sear tofu pieces.
4. Add tofu to the curry mixture.
5. Cook on medium-high heat for 3-4 hours depending on machine.
6. Enjoy as a soup or serve over rice.
7. Top with cilantro.
8. Enjoy!

1 small sweet potatoes, cut into thin strips

2 small beets, cut into thin strips

2 carrots, cut into thin strips

2 parsnips

2 celery stalks, cut into small pieces

1 cup chopped broccoli

½ red onion cut into thin strips

Seeds from ½ pomegranate

¼ cup sunflower seeds

¼ cup pumpkin seeds

1/8 cup sesame seeds

Dressing:

1.5 tbsp Apple Cider Vinegar

1.5 tbsp maple syrup

1 tbsp olive oil

Salt and pepper to taste

1. Toss all salad ingredients except the dry seeds in a large bowl.
2. In a separate dish, mix together the dressing and whisk.
3. Add the dressing to the salad mixture and toss well.
4. Let sit for 10-15 minutes to allow flavors to marry.
5. Re-toss and add in the seeds.
6. Enjoy!

1 head organic kale, de-stemmed

5-6 leaves of Romain Lettuce

2 tbsp olive oil

¼ tsp sea salt

½ cup tahini dressing

1/4 cup coconut bacon

3/4 cup Gluten free croutons

Black Pepper

Lemon wedge

Creamy Tahini Dressing

1 clove garlic

¼ cup tahini

¼ cup flax, hemp or olive oil

2 tsp Dijon mustard

2 Tbsp fresh lemon juice

¼ cup water, or more as needed for desired consistency

1. Add all ingredients for dressing into a small food processor. Blend until smooth. Use as much water as needed to reach desired consistency but add slowly in small quantities. Set aside while preparing greens. .
2. Destem and tear kale leaves into small pieces
3. Drizzle with olive oil and sprinkle on the sea salt.
4. Gently massage the kale to release the oils and soften the fibers. The color should darken into a deep green.
5. Wash and chop Romain lettuce.
6. Toss the 2 greens together
7.  Add the Creamy Tahini dressing, croutons and coconut bacon.
8. Top with fresh ground black pepper and squeeze of lemon wedge.
9. Dressing will keep in fridge for 4-5 days in air tight container. Please not that it may thicken over time. In which case, add more water and blend in.
10. Enjoy!

1 large butternut squash

2 tbsp olive oil

1 red onion

2 cloves of garlic

100gg dry lentils

100g

Fresh cranberries

2 stalks fresh rosemary. Leaves striped and finely chopped

2 stalks fresh thyme, leaves striped

½ tsp fresh ground nutmeg

1/2 cup red wine

1/2 cup vegetable stock

1/3cup fresh spinach, finely chopped

1/4 cup pistachios ( or favorite nut of choice), chopped

1. Pre-heat oven to 350.
2. Slice the butternut squash in half lengthwise and scoop out and discard the seeds. Brush or spray with a little oil, then bake in oven for 30-40 min until the flesh is tender enough to scoop out. Remove from oven and set aside until cool enough to handle.
3. In large sauce pan heat olive oil and add in the onion and garlic. Cook over medium heat for 5 min. until soft.
4. Add the lentils, rosemary, thyme, cranberries, nutmeg, red wine, vegetable stock. Bring to a boil then lower heat and simmer on low for 30 minutes until lentils are tender but still slightly firm.
5. Take one half of the butternut squash and scoop out most of the flesh with a spoon, leaving a little all the way around so the squash holds its shape. Add the squash flesh to the pan of lentils and mash into the mixture with a fork. Repeat with the other half of the squash. Taste the mixture and salt as necessary.
6. Stir the spinach and pistachios into the lentil mixture and mix well to combine. Scoop the mixture into both halves of the butternut squash until it is level, do not over fill.
7. Place one half on top of the other and tie with string every 3-4 centimeters.
8. Return to oven for 10 minutes until piping hot.
9. Slice and serve.
10. Enjoy!

• Sweet potatoes- 2 medium diced
• Coconut Oil- 2 tablespoons, divided
• Cinnamon-3/4 teaspoon
• Cumin-1/4 teaspoon
• Cayenne-1/4 teaspoon
• Black Beans- 1 ¼ cups
• Organic corn-3/4 cup
• Cooked Quinoa-2 cups
• Red onion-1/3 cup diced
• Sprouts
• Red Pepper-2/3 cup diced
• Chili Powder- 1 teaspoon
• Garlic- 1 clove

Dressing:

• Avocado-1
• Juice of 1 Lime
• Cilantro-1 cup
• Olive oil-1/4 cup
• Rice Wine vinegar-1 teaspoon
• Raw Honey- 2 teaspoons
• Sea Salt to taste
• Garlic-1 clove
• Water- 2 tablespoons

1. Pre-heat oven to 350.
2. Coat diced sweet potatoes on ½ of coconut oil and sprinkle on cumin, cinnamon, and cayenne.
3. Place on baking sheet and put in oven for 30 min.
4. In separate pan, use remaining coconut oil to sauté onion and red pepper.
5. Add in black beans, corn and chili powder. Heat thru and set aside.
6. For dressing, add all ingredients to small food processor or blender. Blend until smooth adding in water 1 teaspoon at a time until desired consistency.
7. Assemble Buddha Bowl- place quinoa in base of bowl. Top with generous spoonful of sweet potato mixture and Black bean mixture. Top with sprouts and avocado dressing. Enjoy!