• Remove the core and let the cauliflower dry completely.
• Roughly chop the cauliflower into florets, and place the cauliflower in a food processor.
• Pulse until the cauliflower is small and resembles couscous.
• In a large skillet over medium heat, heat the coconut oil, then add the onions and garlic and cook until soft and translucent, about 5-7 minutes.
• Add the cauliflower rice and stir to combine.
• Add the coconut milk
• Add the shredded coconut
• Season with salt and pepper and continue to cook, stirring frequently until the cauliflower softens, about 3-5 minutes.
• Remove from heat and transfer to a large serving bowl.
• Add lime juice and fresh parsley and toss gently to combine. Serve warm.

Salad

• Prepare the rice. 1 cup is added to 1 3/4 cups water. Bring to a boil covered and then reduce heat to a simmer for 50 minutes.
• Wakame - place in 1/2 cup water and let sit for 10 minutes until softened
• Cucumber - diced
• Place rice, wakame and cucumber into a small bowl.
• Add the natto and dress with the Asian Dressing. Mix and enjoy.

Asian Dressing

• Place ingredients in a jar and shake well until fully dissolved.
• Keep for up to 3 weeks, in the refrigerator. Bring to room temperature and shake well before use.

• Preheat oven to 400 degrees F
• Spray a mini muffin pan with cooking spray (or if using a silicone pan no need to use any spray
• Combine zucchini and carrot in a large bowl
• Mix bread crumbs, cheddar cheese (or nutritional yeast), basil, egg, salt, pepper, and Italian spices into zucchini/carrot mix.
• Scoop mixture into the muffin tin to fill and press down mixture.
• Bake in a preheated oven until tops are golden brown- 15-18 minutes

Raw Kale Slad

• wash vegetables and dry - Important to dry as the dressing won't adhere to the kale if it is wet
• remove the center stem from kale and chop into small pieces
• cut the cabbage into quarters and then thinly slice
• add kale and cabbage to a large bowl
• add currants, almonds, cubed cheese to the salad

Lemon Dressing

• macerate salt and garlic in a mortar and pestle
• add macerated salt and garlic to a glass jar
• add the lemon juice and olive oil to the jar with a lid
• shake vigorously
• add the dressing to the salad
• refrigerate any leftover dressing and use on other salads, steamed veggies or as a dip for artichokes

• Peel eggs, cut eggs and place into a small bowl.
• Slice avocado in half, remove the pit and place avocado in bowl.
• Combine eggs and avocado by smashing with a fork.
• Add lemon juice to taste. 
• Add salt and pepper to taste.

• I a large skillet, dry roast the pepitas on medium heat
• Heat for 5 minutes, stirring constantly until the seeds pop
• Cool for 5 minutes
• In a blender or food processor, combine the pepitas, vinegars, flax oil and tamari
• Blend until the seeds are chopped
• Add the water and blend for 30-60 seconds

• Place the 3 garlic cloves into a food processor and add the lemon juice
•  Pour the tahini on top
• Add the salt and cumin. 
• Process until the mixture looks peanut-buttery, about 1 minute. 
• Stream in the ice water, a little at a time, with the motor running. 
•  Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
• Add the chickpeas and process for approximately 3 minutes until creamy.

• In a large pot, heat the oil over medium heat.
• Add onions and bell pepper and cook until softened.
• Add tomatoes (if using canned, add the liquid), sweet potatoes, chili powder, cumin, oregano, salt and pepper and simmer for 20 minutes
• Add zucchini and canned beans. Cook until vegetables are tender and chili has thickened slightly.Adjust seasonings.
• Serve hot with choice of garnishes.
• Garnish suggestions: shredded cheese, dollop of plain full fat yogurt, avocado slices, chopped jalapeño chilies, chopped cilantro, fresh lime wedges.
• Product Recommendations: 

  Canned beans - Eden Organic BPA free 

  Tomatoes - Muir Glen Organic BPA free 

Step 1

• Preheat the oven to 350°.
• In a pie plate, toast the hazelnuts until the skins blister, about 15 minutes.
• Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins.
• Or cook toast them over stove top
• Coarsely chop the nuts.

Step 2

• In a bowl, whisk the oils, vinegar, mustard, lemon zest and lemon juice and season with salt and pepper.
• Add the shredded brussels sprouts, pomegranate seeds and toss well.
• Sprinkle the chopped hazelnuts on top and serve right away.