Serves: 4

BROTH INGREDIENTS 

2 cups coconut milk
3 cups vegetable broth
2 Tbsp. tamari
3 cloves garlic, minced
1 Tbsp. ginger, grated
1 tsp. turmeric
1/2 tsp. Chinese five-spice

BOWL INGREDIENTS

Kelp noodles (1 package, rinsed)
1 cup broccoli florets
1/2 cup shredded purple cabbage
1 cup pan-fried tree spinach (Chaya) or any dark leafy green
1/2 cup marinated shiitake mushrooms (a splash of each: tamari, sesame oil, rice vinegar)

DIRECTIONS 

1. Broth: Simmer coconut milk, vegetable broth, tamari, garlic, ginger, turmeric, and Chinese five-spice for 10 minutes.
2. Pan-Fry Spinach: Sauté tree spinach until tender.
3. Assemble: In each bowl, layer kelp noodles, broccoli, cabbage, spinach, and mushrooms.
4. Serve: Pour hot broth over bowls and garnish with fresh herbs if desired.
Enjoy!

Nutrition facts per serving
Calories 195; protein 5.2 g; fat 14.6 g; carbs 14 g.

Prep Time: 20 minutes

Baking Time: 35 minutes

Serves 10 – 12

INGREDIENTS

Cake

2 Tbsp. apple cider vinegar 

1 1/4 cups almond milk, or other plant-based milk

2 cups brown sugar 

2 1/4 cups all-purpose flour 

½ + 1/3 cup unsweetened cocoa powder 

1 ½ Tbsp. baking powder

2 tsp. baking soda

Large pinch of salt

½ cup coconut oil, melted

1 Tbsp. vanilla  

1 cup boiling water

Chocolate Frosting

2 cups raw cashews, soaked in cold water for a least 1 hour, then strained and rinsed

½ cup unsweetened cocoa powder 

¼ cup icing sugar

¼ cup + 1 Tbsp. almond milk

1 tsp. vanilla  

Pinch of salt  

DIRECTIONS

1. Lightly grease a 9-inch baking tin with vegan or non-vegan butter and set aside.

2. Preheat oven to 350° F.

3. To a small bowl, add your apple cider vinegar and plant-based milk. Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!

4. To a large bowl, add brown sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk till well combined and there are no lumps.

5. To the bowl, add the coconut oil, vanilla and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling water and whisk for another 30 seconds.

6. Transfer mixture to the baking tin and bake for 32-35 minutes. Remove from the oven and let the cake cool completely in the baking tin.

7. For the frosting, simply add all your ingredients into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.

8. Enjoy with fresh berries or some vanilla ice cream or both!

TIP:

This chocolate cake will last up to one week in a tightly sealed container on the counter at room temperature. Any leftover icing will also last up to one week in a sealed container in the fridge.

Nutrition facts per serving
Calories 473; protein 7.5 g; fat 21.2 g; carbs 69.2 g.

Makes 4 servings in about 90 minutes

INGREDIENTS

• 1 large head cauliflower (about 2 pounds)
• 8 Tbsp. coconut oil
• Salt
• 2 Tbsp. chopped garlic
• 2 Tbsp. chopped fresh ginger
• 1/4 cup yellow mustard seeds
• 1 Tbsp. paprika
• 1/2 tsp. cayenne, or to taste
• Pepper
• 1 lime, halved

DIRECTIONS

Heat the oven to 450°F and position the rack in the middle. Put a kettle of water on to boil. Trim any discolored leaves from the cauliflower and cut off the bottom but leave the core intact. Rub the cauliflower all over with 2 Tbsp. of the coconut oil and a generous pinch of salt. Put it in an ovenproof medium skillet and cover the pan tightly with aluminum foil.

Transfer the skillet to the oven, carefully pull the rack out, lift up a corner of foil, and pour ½ inch boiling water into the skillet. Reseal tightly and roast the cauliflower until a knife inserted near the core meets only some resistance, 35 to 40 minutes. Remove the foil, pour off all but a thin film of water from the pan, and continue roasting until the cauliflower is deeply browned and tender to the core, 25 to 35 minutes, always making sure there is a little water in the pan.

Meanwhile, put the remaining 6 Tbsp. oil in a small saucepan with the garlic and ginger over medium-low heat. When it starts to sizzle, cook, stirring frequently until the garlic and ginger puff a little and turn golden, 5 to 10 minutes. Stir in the mustard seeds and cook until they pop, a minute or two. Remove from the heat and add the paprika, cayenne, and a sprinkle of salt and pepper. Let the mixture steep while the cauliflower roasts.

When the cauliflower is ready, carefully remove the skillet from the oven and let it cool a bit. Put the saucepan with the seasoned oil over medium- low heat to rewarm and squeeze in the lime; taste and adjust the seasoning. Quarter the cauli- flower and open it up into wedges. Drizzle the oil over all and serve.

Nutrition facts per serving
Calories 350; protein 8 g; fat 32 g; carbs 19 g

Serves 4

INGREDIENTS

• 2½ cups water
• 2 black tea bags (Assam, breakfast, Ceylon, or Darjeeling)
• 3 Tbsp. canola oil
• 1 bay leaf
• 1 cinnamon stick
• 3 green cardamom pods
• 1 black cardamom pod (optional)
• 3 cloves
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, finely grated
• ½ Tbsp. finely grated ginger
• 1 cup strained tomato sauce
• 1 tsp. Kashmiri chili powder
• 1 tsp. garam masala
• 1 tsp. kasoori methi
• 1 tsp. ground coriander
• 1 tsp. amchur powder
• 1 tsp. anardhana powder (dried pomegranate)
• ½ tsp. black salt
• ½ tsp. ground turmeric
• ¼ tsp. asafoetida
• Kosher salt
• 2 cans (19 oz/540 ml each) chickpeas, drained and rinsed
• 2 Tbsp. ghee or coconut oil
• 1 tsp. ground cumin
• 3 long green finger chilis, split lengthwise

DIRECTIONS

1. Add the water to a small saucepan and bring it to a boil. Add the tea bags and continue boiling for 3 minutes or until the water takes on a dark brown hue. Remove from the heat and discard the tea bags. To a large pot on medium heat, add the oil. Once hot, add the bay leaf, cinnamon stick, green cardamom, black cardamom, and cloves. Sauté for 10 to 15 seconds or until the cloves puff up. Add the onion, garlic, and ginger and sauté until softened and fragrant. Pour in the strained tomato sauce and continue cooking for 10 to 15 minutes, stirring frequently, until the tomatoes become jammy and the oil begins to sizzle along the edges of the mixture.
2. Add the chili powder, garam masala, kasoori methi, ground coriander, amchur powder, anardhana powder, black salt, turmeric, asafoetida, and salt to taste. Mix to combine. Add the drained chickpeas and tea water. Increase the heat to medium-high and simmer for an additional 10 minutes to slightly thicken. Transfer to a serving bowl.
3. Add the ghee or coconut oil to a small frying pan on medium-high heat. Once hot, sprinkle in the cumin and add the chilis. Cook for 10 seconds and then pour over the prepared chole. Stir to mix in.
4. Serve hot with a pile of thinly sliced red onions and long green chilis on the side for extra crunch and heat, along with puffy pooris.

Nutrition facts per serving
Calories 400; protein 46 g; fat 79.5 g; carbs 159 g

Prep Time –5 minutes
Serves 2-4

INGREDIENTS

• 4 cups cold water
• ½ cup basil leaves
• ¼ cup rose water
• 3 Tbsp. lemon juice
• 2 Tbsp. cane sugar

DIRECTIONS

1. Place all ingredients (except for rose petals) in a blender and blend well.
2. Strain through a fine sieve.
3. Serve chilled or over ice.

Nutrition facts per serving
Calories 27; protein 7 g; fat 0 g; carbs 28 g. 

Prep Time – 10 minutes
Wait Time – 1 week
Makes 1 x 500 ml jar

INGREDIENTS

• 1 beet, peeled and sliced
• 2 turnips, peeled and sliced
• 2 garlic cloves
• 1 cup warm water
• 1 tsp. sea salt
• 1 tsp. apple cider vinegar
• 1/2 tsp. black peppercorns

DIRECTIONS

1. In a bowl, combine water, salt, and apple cider vinegar and mix well.
2. Place the beet and turnip slices in a 500 ml jar and cover with water mixture, leaving 1 cm of air at the top.
3. Add garlic and peppercorns, then loosely place the lid on top of the jar. The lid should only gently cover the jar, and not be fastened.
4. Place the jar on a plate* and leave it on the counter, away from direct sunlight, for three days.
5. After three days, tightly close the lid and transfer the jar into the fridge for at least four more days, and store for consumption for up to three months.

*The plate will catch any liquids that may overflow in the fermentation process.

Nutrition facts per serving
Calories 10; protein 9 g; fat 0 g; carbs 7 g. 

Prep Time – 5 minutes
Serves 1

INGREDIENTS

• 1 strawberry
• 3 – 4 raspberries
• 8 mint leaves
• 1 cup kombucha (plain, raspberry or mixed berry)
• 1 wedge of lime, freshly squeezed
• Ice, to desired preference

DIRECTIONS

1. Wash strawberry and raspberries thoroughly.
2. Place strawberry, raspberries and mint leaves into the cup you will be drinking out of and muddle (mash with the end of a wooden spoon) until broken down (can still be a bit chunky).
3. Top with kombucha, leaving a bit of room for ice.
4. Add ice and a squeeze of lime. Stir. Garnish with a wedge of lime.
5. Be refreshed!

Nutrition facts per serving
Calories 40; protein 1 g; fat 0 g; carbs 12 g.