Nut-free

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. add a small amount of oil to a large sauté pan over high heat
2. once oil is hot, add leek or onion, sauté until tender
3. add veggies, sauté until tender
4. add small amount of oil
5. add brown rice, stir, let cook until sizzling hot
6. add shoyu, stir

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. 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

1. in a sauté pan over high heat, add small amount oil
2. when oil is hot add onion, sauté stirring frequently, cook until translucent
3. add stems, sauté until soft
4. add shoyu/tamari, stir
5. add leaves, stir, remove from heat once color changes to bright green

1. pre-heat oven at 350°F
2. toss vegetables in a large bowl with oil and a couple pinches of salt
3. place in baking pan with a small amount of water in bottom of pan, cover, put in oven
4. cook until tender
5. remove cover and roast 5-10 min