Gluten-free

1. .Start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on. Turn to high heat and once boiling, add a pinch of salt. Cook for 9 minutes or until al dente.
2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients to a blender. Blend until very smooth. It will be very runny, don't worry about that, it will thicken up a lot when cooking.
3. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat.
4. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. Remove from heat.
5. Once pasta is done, toss in with the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. Serve hot!

1. Place onion and pinch of sea salt in a lightly oiled, preheated skillet, and sauté until translucent. 
2. Spread tofu and spices (turmeric, garlic, spice blend) on top.  Cook, stirring occasionally, for 10 minutes. 
3. Pour in water, bring to a boil, and simmer for 5 minutes. 
4. Add green onion with herbs. 
5. Flavor with tamari and simmer for a few more minutes until water is evaporated. Serve immediately.

1. Simply cube the eggplant into small bite size pieces. Then slice the cherry tomatoes and mushrooms into half size pieces. 
2. On high heat bring the veggie broth to a boil. Once it’s boiling, lower down to a simmer and add in the coconut milk, eggplant, chilies and ginger slices. 
3. Take a cup or a butcher’s block and smash down the lemongrass stock – this helps to release the flavors. Now cut the lemongrass into inch pieces and add it to the broth as well. 
4. Once the eggplant is almost fully cooked, about 15 minutes, toss in the mushrooms, cherry tomatoes, lime juice, sugar and pinch of salt, and let this simmer for about 10 minutes. 
5. Once the veggies have fully cooked, stir in the cilantro and enjoy!

1. Place the rice and water in a heavy saucepan.  Rinse rice with fresh 
   water until water runs clear (usually three times). Soak overnight in 3 ½ cups of spring water.  Do not 
   add sea salt until the next day.   
2. Discard soaking water and place wet rice on stove (without any added water.   
3. Cook rice over medium‐high flame, stirring occasionally, to allow all the water to evaporate and the 
   rice to begin to toast.
4. Popping sounds indicate you are ready to add 3 ½ cups of water. When water is boiling, stir and cover 
   with lid. Lower flame and simmer for 30 minutes.
5. Fluff rice immediately and return lid to pot until you are ready to serve. Rice should stay fluffy when 
   done. 
    

Makes 4‐6 servings 

1. in large saucepan bring 5 cups water to boil
2. add vegetables
3. bring back to boil, cover, reduce heat to low, simmer 20 min
4. strain vegetable from liquid
5. one cup portion between meals, per day
6. store extra broth in a glass jar, refrigerate once cool, warm to serve

1. rinse greens, separate leaves from stems
2. prepare a steaming pot with water and bring to a boil
3. place stems in the bottom of the steamer, these will take longer to tenderize
4. steam leaves for under a minute, they are done once they turn a bright green color
5. remove stems once tender
6. cut to serve

1. add 1⁄2” water to a saucepan
2. combine squash and optional ingredients in pan
3. over high heat, bring to a boil
4. reduce heat to low, add a pinch of salt, cover and simmer until tender, 15 - 30 min
5. once the squash is soft, mash

1. Combine all dressing ingredients in a jar or bowl. Mix to combine. 

2. Toss all salad ingredients together in a large bowl. Top with dressing and mix. 

   *If making ahead, add pepitas, herbs, and dressing just before serving. 
    

1. soak mushrooms in a bowl of water, let sit 15 min
2. when mushrooms are soft, remove from pan, slice thin, set aside
3. in a pot over high heat add a small amount oil
4. when oil is hot, add onion and mushrooms, stir
5. lower flame slightly, sauté until onions are translucent
6. add tamari, sauté until all liquid has evaporated, 5-10 min
7. add 4 cups water
8. bring to boil over high heat, reduce flame to low, cover, simmer 10 min
9. in small separate dish dilute kudzu with small amount of cold water
10. slowly add kudzu to pan while stirring constantly to avoid lumping
11. when broth turns translucent, done

1. wash and drain seeds, in a pan over medium high heat dry roast seeds
2. combine all ingredients in blender, add water to desired consistency