Gluten-free

1. in a large bowl combine greens and root vegetables with a few pinches of sea salt
2. massage together with hands until greens begin to shift to a brighter color, releasing moisture
3. add any additional above ground vegetables, nuts or seeds, toss

1. Add lentils to 3 cups of boiling water in a medium saucepan and simmer lentils until they are almost tender (around 25 minutes). Do not overcook as they will cook later in the sauce. Turn off flame. 
2. Heat up oil (or ¼ cup water/broth if oil-free) in a large skillet and add the onions, carrots, celery, a pinch of sea salt, and spices. Sauté until slightly cooked. Add finely sliced cilantro stems, and sauté for another minute. 
3. Stir in the coconut, peas, and lentils. 
4. Simmer with lid on for 10 minutes and stir occasionally. 
5. Garnish with chopped cilantro leaves and serve immediately!

TO PREPARE LENTIL MEATBALLS

1. Heat oil in a saucepan on medium high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.
2. Add water and bring to boil on medium heat. Reduce heat to simmer and cover pot. Cook until lentils are tender and water has evaporated, about 30 minutes.
3. Transfer lentil mixture into a large bowl,. Stir in walnuts, flax seeds, yeast flakes, Bragg's liquid aminos and sea salt. Using a fork mash mixture until sticking together.
4. Preheat oven 350 degrees F. Prepare baking sheet with lightly greased parchment paper.
5. Scoop mixture, using about a tablespoon. Form into balls and placing them on prepared sheets until mixture is all gone.
6. Bake for 30 minutes or until brown and crispy on the outside.
    

TO PREPARE THE CASHEW GRAVY

1. Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's liquid aminos in a high speed blender and process until smooth.
2. Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium high, stirring constantly with a wire whisk until sauce thickens.
3. Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.

1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.
4. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven (Paleo option can take up to 50 minutes!), or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
    

To make the frostings

1. Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed.
2. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.

1. Add raw nuts to a mixing bowl and cover with boiling hot water for 1 hour, then drain thoroughly. 
2. In the meantime, line an 8x8 inch baking dish with parchment paper. Add oats, toasted nuts, sea salt, and dates to a high speed blender or food processor, and mix on high until a dough-like consistency is formed. 
3. Squeeze the mixture between two fingers and see if it sticks together like dough, instead of it crumbling. If too dry, blend a bit more.  
4. Transfer mixture to parchment-lined baking sheet or pyrex baking dish, and spread evenly. 
5. Then place parchment paper on top and use a flat-bottomed object or your fingers to press crust down firmly until it’s evenly distributed and well-packed. 
6. Preheat oven to 375 degrees. Toast crust in oven for 10 minutes, then remove from oven.
7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. 
8. Mix on high until very creamy and smooth.  Taste and adjust flavor as needed. It should be very lemony, and not overly sweet. 
9. Pour filling over the nut crust and spread into an even layer. Tap on counter to remove any air bubbles. 
10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears soft, but not liquid-y.
11. Let cool for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 2 hours, preferably overnight.
12. To serve, slice fresh strawberries and place blueberries and strawberries in a design over the top.  Serve and enjoy!

1. Mash or food-process all ingredients together until sticky. 
2. Divide mixture into patties, dampen hands with water so that batter does not to your skin. 
3. Place patties on lightly oiled OR parchment paper-covered baking sheet, and bake in preheated oven at 350°F for about 10 min on each side. 
4. Or pan fry in a saute pan, start with a small amount of sesame oil and a hot pan, cook over medium high heat, brown on both sides. 
5. *Note: The recipe can be prepared with 2 cups of grains or beans, in place of combining the two.

1. in a saucepan bring water to boil over high heat
2. add twigs, reduce flame to low, cover, simmer 20 min

1. Cook the quinoa in the mushroom broth (can use rice cooker or stove). Simmer for 20-25 minutes, covered, until all of the water is absorbed.
2. In a large bowl, massage the kale with lemon juice until it reaches the softness that you like, usually about 5 minutes.
3. Fold in the cooked quinoa, then stir in most of the nuts, add the avocado in gently, then most of the pomegranate seeds. Sprinkle your remaining nuts and pomegranate seeds on top.

1. sort, rinse and strain beans, place in pot, add water and kombu, soak 6 to 8 hrs 
2. discard soaking water, add 8 cups fresh water
3. bring to boil over high heat, boil 5-10 min, skim off any foam if needed
4. once foaming has stopped, cover, reduce heat to low, simmer until tender
5. strain beans, hold onto cooking liquid in a separate dish
6. add all other ingredients and a couple pinches salt to food processor, blend
7. add cooking liquid while blending to desired consistency

1. place hiziki in pot, add 2 cups water, soak 10 min
2. bring to boil over high flame, reduce flame to low, simmer 20 - 25 min, NO lid
3. strain and place in bowl
4. add onions, orange juice, shoyu, oil, toss, let sit till cool
5. add scallions and sesame seeds, mix