Nut-free

1. Wash the rice gently until the water is clear.  Put the rice with the water in a stainless steel pressure 
   cooker and soak overnight in 3 ½ cups spring water.   
2. The next day add a pinch of salt or kombu and close the lid. Place on the stove and bring up to  pressure and cook the rice for 20 minutes.  After 20 minutes turn off the flame and allow the pressure to go down. Remove the lid and serve warm.

Makes 4 servings

1. In a bowl or Mason jar, mix together chia seeds, coconut milk, juice and vanilla. 
2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up" for 1-2 hours. 
3. Place strawberries and raspberries in a food processor and blend until smooth. 
4. Pour berry mixture at the bottom of your serving bowls or bowl. 
5. Place the chia seed pudding in an even layer on top of the berry blend. 
6. When ready to serve, top the pudding with blueberries and enjoy!

1. Extract 2 cups of juice from the oranges.
2. Combine 1/2 cup orange juice and the tahini in a blender for 1 to 2 minutes.
3. Transfer to a 1-quart bowl and stir in the remaining juice and vanilla.
4. Pour into small paper cups and freeze overnight.
5. To make popsicles, place ice cream sticks in the cups and freeze overnight.

1. combine rice and vegetables in a pot
2. add enough water to cover
3. over a high flame bring to a boil
4. reduce flame to low, cover and let simmer for 15 min
5. dilute miso with a small amount of water in a separate dish
6. turn off the heat, stir in the miso

1. tear nori into small pieces and place in small saucepan
2. add enough water to cover nori and cook on medium-low heat for 7 - 10 min
3. add a little more water if necessary
4. grate a 1⁄2” piece of ginger, juice by squeezing fiber - strained into pot, add 5 - 10 drops
5. add a dash shoyu/tamari (about 1/4 tsp), stir
6. cook another minute and remove from heat
7. add scallions and serve with grain or noodle dishes
    

Note: Nori condiment will keep in the refrigerator for a few days. With scallions included nori condiment is good for 1 - 2 days, without scallions 3 - 4 days.

1. in a blender combine mustard, vinegar and any optional ingredients
2. while blending add water to desired thickness
3. add a couple pinches salt, blend

1. Cut wakame into small pieces and place in small pot with 1 cup water.
2. Over a high flame bring to a boil. Add vegetables to boiling broth, reduce heat to medium high, simmer 3-5 min.
3. In a separate dish dilute miso with a small amount of broth.
4. Lower flame to low and add miso, do not boil once miso is added.
5. Cook 2-5 minutes, when the miso is “blooming” in the pot it is done.
6. Garnish with scallions and parsley to serve.

1. rinse millet, place in saucepan with cauliflower and 4 cups of water
2. bring to boil over high flame, reduce heat to low, place flame tamer, cover, cook 30 min
3. add a pinch of sea salt, mash

1. Whisk together ingredients and place into an 8x8 baking dish.
2. Marinate tempeh for more than an hour, turning occasionally.
3. Bake at 300 degrees F for 25 minutes. Flip once at halfway point.

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!