CIN

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. In a small bowl, add flax meal and water. Set aside for 10-15 minutes.
2. Preheat waffle iron; lightly brush with coconut oil, or spray with non-stick spray.
3. In a blender or food processor, grind oats into flour-like consistency.  Add flax mixture, sweet potato, almond milk, 2 tablespoons arrowroot, 2 teaspoons vanilla, cinnamon, and salt. Blend until smooth.
4. Pour batter into the waffle iron. Cook each waffle for 8-10 minutes, until it is your desired crispiness. Repeat 1-2 more times, depending on the size of your waffles.
5. While the waffles are cooking, add blueberries, 1 teaspoon tapioca starch, 1 teaspoon vanilla, and ⅓ cup water to a small saucepan. Bring to a boil; reduce heat to low and simmer for 5-7 minutes, stirring constantly, until a thick sauce forms. Lightly mash the blueberries to incorporate them into the sauce; add more water if necessary.
6. Serve waffles warm with non-dairy yogurt, coconut whipped cream, nuts, maple syrup, or other topping of choice!

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. 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. To make the sauce, use a jar or small bowl to combine the chili oil with crunchy garlic, both sesame oils, tamari, vinegar, and hoisin. Whisk or stir to combine. 
2. Fill a large pot with water, place on stove at high heat. When water is boiling drop in the noodles, stir, and boil for 4-6 minutes until al dente or according to package directions. Drain in a colander or strainer, rinse quickly with water and set aside.
3. Preheat a large sauté pan on medium high heat. Add avocado or coconut oil. Add chopped bok choy stalks and sauté 1-2 minutes. Add leaves and sauté another 2 minutes or until bright green and slightly wilted. Toss noodles in with bok choy, stir and sauté just to rewarm noodles. Add half of the green onions and the sauce to coat well. 
4. Remove from heat. To finish, mound the noodles and bok choy on a platter or individual plates. Sprinkle liberally with cilantro, microgreens, and remaining green onions.
    

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