This is an ode to broccoli, which has played the villain role for far too…
Red Lentil Dahl
1 cup red lentils, soaked overnight
4 cups water
2 carrots, sliced
2 tsp. coconut oil
2 tsp. mustard seeds
1 tsp. whole cumin seeds
½ of a white onion, sliced
1-2 clove garlic, finely chopped
1 tsp. turmeric powder
1 cup of coconut milk (canned, no carageenan)
Herbamere or Sea salt, to taste
- Wash the lentils well and rinse, then add to a pot with water, bringing to a boil. Lower to a simmer and cook until soft, about 30 minutes or so. Add in the carrots.
- When the lentils are almost cooked through, heat the coconut oil in a separate pan. Add the mustard seeds, allowing them to “pop” and burst open for about a moment, as you mix them. Make sure not to burn them. Next, add the cumin seeds, onion and garlic, cooking until translucent.
- Stir in the turmeric and coconut milk until heated, then add into the lentils.
- Mix all together and season with Herbamere or sea salt. Adjust seasonings as desired.
1 medium Kambocha squash
1 cup butternut squash (you can use frozen squash)
1 Tbs. coconut oil
¼ cup white onion, diced
2 cloves of garlic, minced
½ tsp turmeric powder
1 tsp curry powder
½ tsp. fenugreek powder (if this is too hard to find, just leave it out)
1 cup of filtered water
1 cinnamon stick
1 cup coconut milk (canned, no carageenan)
Sea salt, to taste
- Preheat the oven to 375 degrees, and roast the pumpkin whole for about 30 minutes, until it softens. Cut about 2 cups in cubes, and put away the rest in an airtight container to eat for lunch the next day.
- Heat the coconut oil over medium heat, and stir-fry the onions, garlic, curry powder, turmeric and fenugreek for a few minutes. Add the cubed pumpkin. Stir-fry for a couple more minutes. Add a cup of water, and the cinnamon stick. Now, cover, lower the heat to a simmer and cook for a few minutes.
- Finally, dissolve in the coconut milk and bring up the heat. Salt to taste. Serve fresh and hot with rice.
Sauteed Collard Greens
20 collard leaves
1/4 cup water
2 tbsp. grade 3 maple syrup
2 tbsp. apple cider vinegar
Pinch fine ground sea salt
- Wash and chop collards. Remove the stems.
- Place collards in a large pot and stir in maple syrup, apple cider vinegar, water and salt and bring to a boil over medium-high heat.
- Reduce heat to a slow simmer and cook until liquid reduces completely. Serve warm.
Optional: Sauté 1 diced yellow onion and fold into the greens as they cook. You can also add 1 clove minced garlic for extra flavor
1 cup rice
1 3/4 filtered water
- Rinse the rice. Soak in water for at least 4-8 hours.
- Rinse again and add to the pot with water.
- Bring to a boil, turn to simmer and cook for 45 minutes.
Raw Vegan Chocolate
1 cup almond milk
1 tsp. raw cacao powder
stevia, to taste (3-5 drops)
- Heat the almond milk- either warm or really hot, depending on your taste.
- Add a 1 tsp. or less of cacao powder and sweeten with stevia.