Sleeping Moon

Servings: 1	Preparation: 5 Minutes
Equipment	Tools
	Plate Spoon Butter Knife
Ingredients: 5 - 6
1 Banana Almond Butter Salt (optional) Cinnamon Ground Cloves Raw Pumpkin Seeds

Peel the banana and lay it on the plate. Leaving about one inch at the top uncovered, use the spoon and butter knife to drizzle and spread the almond butter over the banana. If you're using unsalted almond butter sprinkle on some salt. Next, sprinkle cinnamon over the almond butter, then add a dusting of ground cloves. Sprinkle a good number of raw pumpkin seeds over the banana and around the plate. Serve and enjoy.

Curried Cauliflower Salad

Servings: 4 - 6	Preparation: 45 Minutes
Equipment	Tools
Stove Oven	Baking Sheet Small Frying Pan Cutting Board Large Mixing Bowl 2 Small Mixing Bowls Medium Knife Spatula Whisk Juicer Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 14
Salad 1 large head Cauliflower (cut into florets) 2 tsp Olive Oil Salt Pepper 1/3 cup Sliced Almonds (toasted) 1/3 cup Golden Raisins 1/3 cup Scallions (sliced) 1/2 cup Celery (chopped) 1 Granny Smith Apple (chopped) 1 tbsp Lemon Juice 1/8 cup Cilantro (coarsely chopped) Dressing 1/4 cup Olive Oil 2 tbsp Apple Cider Vinegar 1 tbsp Lemon Juice 4 1/2 tsp Curry Powder 1 tbsp Turmeric Salt Pepper

Preheat the oven to 400° F. Chop the cauliflower into florets and place in a large mixing bowl. Add olive oil, salt, and pepper and toss to coat. Spread the cauliflower out on a baking sheet and put in the oven. Let the cauliflower cook for 15 minutes. After 15 minutes toss the cauliflower and resume cooking for another 15 minutes. While the cauliflower is in the oven toast the sliced almonds. Put them in a small pan over medium heat and toast them until they are slightly browned and fragrant. When they're finished remove the almonds from the heat and place in a small mixing bowl to cool. When the cauliflower the out of the oven, return it to the large mixing bowl to cool. While the cauliflower is cooling, chop the scallion, celery, and apple and place in a small mixing bowl. Add the raisins to the small mixing bowl. Pour 1 tablespoon of lemon juice overtop. (This is to keep the apples from browning and the raisins from sticking to each other). To make the dressing, first bloom the spices by pouring 1/4 cup olive oil into the frying pan you used to roast the almonds. Bring it to temperature over low to medium heat. When the olive oil is warm, add the curry powder and turmeric. Stir gently and let cook for 30 seconds to a minute until they become fragrant. Once bloomed, take the pan off the heat and add the apple cider vinegar, lemon juice, salt and pepper. Stir gently to combine before pouring the mixture into a large liquid measuring cup. Whisk the dressing well before tasting. If need be, adjust the spices to your desired taste. Pour the scallions, celery, apple and raisins into the large mixing bowl with the cauliflower. Pouring on the dressing and stir well to combine. Just prior to serving, add the toasted almonds and cilantro. Mix well and enjoy.

Hot Chili

Servings: 6 - 8	Preparation: 90 Mintues
Equipment	Tools
Stove	Large Pot Cutting Board Medium Knife Mixing Spoon Can Opener Measuring Spoons Ladle
Ingredients: 13 - 14
2 tbsp Olive Oil 2 pounds Ground Beef 1 Onion (chopped) 1 large Green Bell Pepper (diced) 2 Jalapeño Peppers (diced) 3 cloves Garlic (minced) 1 tsp Salt 1 1/2 tsp Pepper 2 tbsp Chili Powder 4 tsp Cumin 1/4 tsp Cayenne Pepper 2 15 oz cans Fire Roasted Diced Tomatoes 1 15 oz can Tomato Sauce 1/2 tsp Instant Coffee (optional)

Bring the olive oil to temperature over medium heat in a large pot. Add the ground beef and cook until browned. When there is no more pink in the beef add the onion, green bell pepper, and jalapeño. Cook until soft. Add the garlic and cook until you can smell it. Add the salt and pepper and stir. Clear a "hot spot" in the pot to add the spices. Move the meat out of the way so you have a small pool of oil. Add the chili powder, cumin, and cayenne pepper to the "hot spot." Let simmer until you can smell them then stir to combine. Add the fire roasted tomatoes and tomato sauce. Taste and evaluate the flavor. Adjust the spices to desired taste. Add the instant coffee if you're using it. (I use a Starbucks Via). Taste and evaluate again before bringing to a simmer. Cover and let simmer for 30 - 40 minutes.

Gołąbki Stir-Fry

original source

Servings: 6 - 8	Preparation: 1 Hour
Equipment	Tools
Stove	Large Pan Cutting Board Medium Knife Can Opener Wooden Spoon
Ingredients: 8
2 tbsp Olive Oil 1 Onion (finely chopped) 2 cloves Garlic (finely chopped) 1 pound Ground Beef 1 28 oz can Crushed Tomatoes 1 medium or 1/2 large head Green Cabbage (coarsely chopped) Salt Pepper

Throw the olive oil, onion and garlic in a large pan and cook over medium-high heat until soft. Add the ground beef and cook until browned. When there is no more pink in the beef add the crushed tomatoes. Pour in the cabbage and sprinkle with salt. Bring to a simmer and cover. Let cook 20 to 40 minutes until the cabbage has softened. Salt and pepper to taste. Serve over rice.

Lemon Ginger Garlic Cauliflower Rice

original source

Servings: 4 - 6	Preparation: 30 Minutes
Equipment	Tools
Oven	Food Processor Large Mixing Bowl 2 Baking Sheets Large Bowl Cutting Board Medium Knife Zester Spatula Juicer Garlic Press Kitchen Spoon Measuring Spoons
Ingredients: 8
2 medium heads Cauliflower 1 tsp Salt Pepper Zest of 1 Lemon Juice of 1/2 Lemon 2 Garlic Cloves (pressed) 1 tbsp grated Ginger 2 tbsp finely chopped Parsley

Pre-heat the oven to 425° F. Chop the cauliflowers into florets. Place some florets (not too many) in a food processor and pulse (not too much or it will get mushy) until it has the texture of rice. Place riced cauliflower in a large mixing bowl. Repeat until all cauliflower is riced. Zest one whole lemon, cut in half and juice one half. Rice the garlic cloves into the lemon juice and set aside. Add salt and pepper to the cauliflower and mix well. Spread the riced cauliflower out in a single layer across two unlined baking sheets. Bake for 7 to 15 minutes (depending on how much you have) until the cauliflower is crisp and some brown spots are starting to appear. Stir at least once while it is baking. When it's out of the oven, let it cool then move it to a large bowl. When the cauliflower has cooled, add the lemon zest, lemon juice and garlic, ginger, and parsley. Mix well and serve.

Spicy Thai Ground Pork

original source

Servings: 6 - 8	Preparation: 40 Minutes
Equipment	Tools
Stove	Large Frying Pan Cutting Board Medium Knife Wooden Spoon Peeler Zester Can Opener Measuring Spoons
Ingredients: 10 - 13
2 tbsp Coconut Oil 2 pounds Ground Pork 4 cloves Garlic 2 - 4 Thai Chilies or Jalapeños 2 tbsp grated Ginger 1 13.5 oz can Coconut Milk 2 tbsp Fish Sauce Salt Pepper coarsely chopped Red Cabbage (optional) sliced Scallions chopped Cilantro (optional) quartered Lime (optional)

Bring the coconut oil to medium high heat in large frying pan. Add the ground pork and break it up with a wooded spoon. Sauté the pork until there is no more pink, about ten minutes. Don't stir it too much, you want some of it to brown and crisp up and for the fat to render. (There will be a lot, pork is fatty.) In-between stirs let the pork sit in the pan and sizzle. Don't be afraid to develop a fond. Use the spoon to scrape it up. Once it's cooked add the garlic and stir to combine. Next, add the chilies and ginger. (Throw some of the chili seeds in there if you want it really spicy.) Add 1 13.5 oz can of coconut milk and stir to combine. Cover and simmer for about 5 minutes. Add the fish sauce and salt and pepper to taste. Can be served atop coarsely chopped raw red cabbage, or cauliflower cilantro lime rice, or both. Top with sliced scallions, chopped cilantro and a squeeze of lime.

Mixed Cabbage Slaw with Carrot Ginger Dressing

original source

Servings: 4 - 8	Preparation: 30 Minutes
Equipment	Tools
	Large Bowl High Speed Blender Cutting Board Medium Knife Peeler Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 13
Salad 1/2 head Red Cabbage 1/2 head Napa Cabbage 3 Scallions (sliced) 1/4 cup Radish (sliced) 1 Avocado (diced) 1/4 cup Cilantro (coarsely chopped) Dressing 2 Large Carrots (chopped) 2 Scallions (whites only) 1 inch Ginger Root (peeled) 1/2 cup Apple Cider Vinegar 1 tsp Dijon Mustard 1/3 cup Mayonnaise Salt Pepper

Chop the red cabbage, napa cabbage, 3 scallions and radishes and put into a large bowl. Mix well and set aside. For the dressing peel and chop 2 large carrots and put them in a high speed blender. (I use a Vitamix.) Thrown in the chopped whites of 2 scallions, 1 inch of ginger root, and 1/2 cup apple cider vinegar. Blitz until ingredients are liquified. If the mixture is too thick add a little water and continue blending. Add 1/3 cup mayonnaise and salt and pepper to taste before blitzing again. Continue until the dressing is completely smooth and uniform. Add the diced avocado to the salad and top with the chopped cilantro. Either pour the dressing over top or serve it on the side. There may be more dressing than salad so throw some in the fridge and save for later.

Cauliflower Leek Soup

original source

Servings: 6 - 8	Preparation: 50 Minutes
Equipment	Tools
Stove	Large Pot Cutting Board Medium Knife Immersion Blender Liquid Measuring Cups Measuring Spoons
Ingredients: 6 - 9
1 large head Cauliflower 2 Leeks (sliced to the green) 3 cloves Garlic (coarsely chopped) 4 cups Chicken Broth 2 tsp Salt Pepper 1 tsp Turmeric (optional) Chives (optional) Red Pepper Flakes (optional)

Put 4 cups chicken broth in a pot over low heat. Chop a large head of cauliflower into florets and add to the broth. Coarsely chop three cloves of garlic and add to the broth. Slice 2 leeks and add to the broth. Add 2 teaspoons salt (or to taste) to the broth. Add the turmeric if you're using it. Bring the soup to a boil before reducing to a simmer. Cover and let simmer for about 40 minutes or until cauliflower is soft. Remove from heat and with the immersion blender liquify the ingredients until it has a uniform consistency. Serve and top with chopped chives, red pepper flakes and pepper to taste. This soup works great as a base for a stew. Just add meat and vegetables of your choosing.

Panellets

original source

Servings: 30 Cookies	Preparation: 45 Minutes
Equipment	Tools
Oven	Mixing Bowl Bowl 3 Small Plates Baking Sheet Parchment Paper Basting Brush Zester Fork Dry Measuring Cups Measuring Spoons
Ingredients: 8
1 1/2 cup Almond Meal 5 tbsp Coconut Sugar Zest of 2 Lemons 2 Eggs (beaten and separated) 1/4 cup Pine Nuts 1/4 cup Sliced Almonds 1/4 cup Shredded Coconut Dried Cherries

Preheat oven to 350°F and line a baking sheet with parchment paper. On the three small plates pour out some pine nuts, shredded coconut, and sliced almonds. (As much for 10 cookies each, try not to pour too much out so there aren't a bunch of eggy leftovers.) Set plates aside. Put the almond meal, lemon zest and sugar in a mixing bowl. Crack one egg in a small bowl and beat slightly with a fork. Add the lightly beaten egg to the mixing bowl. Crack the second egg into the small bowl, beat lightly and set aside. With your hands, gently combine the almond meal, lemon zest, coconut sugar, and egg until you have a soft dough. (It will be very sticky.) With about one teaspoon of dough at a time roll out 30 little balls or other shapes and let sit on the baking sheet. (I did balls for the pine nuts, bars for the almonds, and flat rounds for the coconut.) One at a time, dip each dough ball in the beaten egg and roll in the the topping. To thoroughly cover the cookies you will need to manually press the toppings into the dough. When all the cookies are covered and aligned on the baking sheet, lightly brush them with the remaining beaten egg. Bake the cookies for 15 minutes. When the cookies are out of the oven and have cooled, top the coconut rounds with a single dried cherry.

Eggs Piperade

original source

Servings: 4	Preparation: 30 Minutes
Equipment	Tools
Stove	Large Pan 9" Frying Pan Cutting Board Large Mixing Bowl Large Bowl 2 Small Bowls Medium Knife Can Opener Whisk Spatula Measuring Spoons
Ingredients: 15 - 16
2 large Red Bell Peppers (sliced) 3 Cubanelle Peppers or 2 large Green Bell Peppers (sliced) 6 Tbsp Olive Oil 1 large Onion (chopped) 4 cloves Garlic (minced) 3 Tbsp chopped Parsley 1 Bay Leaf 2 Tsp Paprika 1 pinch Smoked Paprika (optional) 1/4 Tsp Red Pepper Flakes 1 Tsp fresh Thyme or 1/2 Tsp Dried Thyme 14 oz can Crushed Tomatoes 2 Tsp Sherry Vinegar 6 Eggs 2 Tsp Salt 1/4 Tsp Pepper

Chop the peppers, onions, garlic and parsley. Put the peppers in a large bowl. Put the chopped parsley in the first small bowl. Put the garlic, paprika, red pepper flakes, thyme and 1 tsp salt in the second small bowl. Set bowls aside. Bring 3 tbsp olive oil to temperature in a large pan over med-high heat. Throw in the chopped onion, bay leaf and 1/2 tsp salt and cook until the onion has browned a little. About 6 minutes. Once the onion is browned add the garlic, paprika, red pepper flakes, thyme and salt. Cook until you can smell the garlic. About 30 seconds to a minute. Add the peppers, cover and let cook about 10 minutes until peppers start to become tender. When the peppers have softened and cooked down some add 14 oz can of crushed tomatoes. Cook uncovered for about 10 minutes until it looks dry. Add 2 tbsp chopped parsley and 2 tsp sherry vinegar and remove from heat. Crack the eggs into a large mixing bowl and add 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Whisk together until well combined. Bring 1 tbsp olive oil to temp the a 9" frying pan. When the oil is hot and shimmering pour in the eggs. Stir constantly for about a minute until you can leave a trail through the eggs. (The eggs cook quickly so pay attention.) Once you can leave a trail turn the heat down to low or off completely and finish cooking the eggs. About 90 seconds. Top the eggs the remaining parsley.

Italian Tuna Salad

original source 1
original source 2

Servings: 4 - 6	Preparation: 30 Minutes
Equipment	Tools
Stove	Large Bowl Small Pot Steamer Colindar Strainer Cutting Board Can Opener Medium Knife Kitchen Spoon Garlic Press Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 15 - 16
Salad 2 5 oz cans of Tuna 10 oz Cherry Tomatoes (halved) 1 cup Sliced Kalamata Olives 1/3 cup Red Onion (diced) 1 14 oz can Quartered Artichoke Hearts 1 14 can Garbanzo Beans 1 pound Steamed Green Beans 1/4 cup Parsley (coarsely chopped) 2 Lemon Halves (optional) Dressing 4 Tbsp Apple Cider Vinegar 2 cloves Garlic (pressed) 1 Tbsp Dijon Mustard 1 Tsp Kosher Salt Pepper (to taste) 1/2 Tsp Thyme 3 Tbs Olive Oil

In a liquid measuring cup measure out the ingredients of the dressing in the order they're listed. Mix well before adding the olive oil. Adjust to taste. In a large bowl break the tuna into large chunks and add the tomatoes, olives, diced onion, artichoke hearts and garbanzo beans. Mix well. Add the steamed green beans once they are dry and pour the dressing on top. Add the coarsely chopped parsley before mixing well with a kitchen spoon. Squeeze a lemon overtop and serve.

Chia Pudding

original source

Servings: 1 Cup	Preparation: 12 Hours
Equipment	Tools
Microwave or Stove Refrigerator	Large Liquid Measuring Cup or Small Pot Dry Measuring Cups Measuring Spoons Whisk Spoon (optional) 8 oz Serving Glasses
Ingredients: 5 - 7
Per Cup Milk 1 cup Any Milk or Combination of Milks (cow, almond, coconut, hemp, etc) 1/2 Tsp Honey or Other Sweetener 1/3 cup Chia Seeds 1/2 Tsp Vanilla Extract 1/4 Tsp Sea Salt 1 Tsp Unsweetened Cocoa Powder (optional) Fruit and Nuts (optional)

On the stove or in the microwave heat the milk until it's warm. Mix in the honey and stir until it's completely dissolved. Either place the chia seeds in a large measuring cup and pour the milk over or add the chia seeds to the pot. Add the vanilla extract, sea salt and cocoa and combine well. Pour or spoon the pudding into 8 oz serving cups. Put the cups in the refrigerator and let set overnight. Once set add any desired fruit or nuts. Can also be made with 1/2 Tsp matcha powder in place of cocoa and topped with anko.

Cauliflower Scallion Pancakes

original source

Servings: 4	Preparation: 1 Hour
Equipment	Tools
Microwave Stove	Food Processor Large Ceramic Bowl Large Mixing Bowl Frying Pan or Skillet Cutting Board Medium Knife Cheese Grater Cheesecloth Whisk Spatula Basting Brush Dry Measuring Cups Measuring Spoons 3 Tbsp Ice Cream Scoop Kitchen Scale
Ingredients: 7
16 oz Cauliflower (≈ 1/2 a Head) 1/2 cup Water 1/2 cup Scallions (≈ 5 Scallions Diced) 1/2 cup Onion (Grated) 4 Eggs 1/4 Tsp Salt 2 Tbsp Coconut Oil

Cut 16 oz of cauliflower (about half a large head) into florets. Place some florets (not too much) in a food processor and mince as fine as you can without turning it to paste. Place minced cauliflower in a large microwave safe bowl. Repeat until all cauliflower is minced. Put 1/2 cup water in the bowl with the cauliflower and cover with a plate. Cook the cauliflower in the microwave under the vegetable setting. Once cooked place the cauliflower in a cheesecloth or clean dish towel and ring out as much moisture as you can. There will be a lot and it will be very hot so let it cool a minute or wear gloves. Chop the scallions into small rounds and grate the onion with the cheese grater. Crack the eggs into a mixing bowl and whisk. Add onions, scallions, salt and cauliflower to the eggs and whisk until combined. Spread some coconut oil in a frying pan or on a skillet and bring to temperature over med-high heat. When the oil is hot place 1 ice cream scoop full of batter on the pan and cook for about one minute before flipping. You can also pour all the batter in the pan to make one big pancake you can cut like a pizza. To flip the big pancake, slide the half cooked pancake on a plate, place the empty pan on top of the plate and flip the two. Always reapply oil in between pancakes. Makes about 12 small pancakes or 2 big ones.

Cauliflower Cilantro Lime Rice

original source

Servings: 4 - 6	Preparation: 40 Minutes
Equipment	Tools
Stove	Food Processor Large Mixing Bowl Large Frying Pan Large Bowl Cutting Board Medium Knife Dry Measuring Cups Measuring Spoons Kitchen Spoon Zester Spatula Juicer
Ingredients: 9
2 medium or 1 1/2 large heads Cauliflower 2 Tbsp Olive Oil 2 Garlic Cloves (finely chopped)(divided) 2 Scallions (thinly sliced)(divided) Salt Pepper Zest of 1 Lime Juice of 1/2 Lime 1/4 cup Cilantro (finely chopped)

Chop the cauliflowers into florets. Place some florets (not too many) in a food processor and pulse (not too much or it will get mushy) until it has the texture of rice. Place riced cauliflower in a large mixing bowl. Repeat until all cauliflower is riced. Finely chop one garlic clove and one scallion and set aside. Finely chop second garlic clove and scallion and set aside separate from the first. Finely chop 1/4 cup fresh cilantro and set aside. Zest one whole large lime, cut it in half, juice one half and set aside. In a large frying pan heat 1 tablespoon of olive oil over medium-high heat and when hot, throw in the first chopped garlic clove and scallion. Let cook for 30 seconds until you smell the garlic. Add half the cauliflower rice to the pan and sprinkle in a pinch or two of salt. Cook 3 - 5 minutes, stirring frequently with a spatula until slightly browned and crisp. Quickly remove the cauliflower from the heat into a large bowl and let rest. Repeat with the second half of the garlic, scallion and cauliflower. Let the cauliflower rice cool before adding the rest of the ingredients. Once cool, add lime juice, lime zest and chopped cilantro. Salt and pepper to taste and mix well.

Quinoa Stuffed Red Peppers

original source

Servings: 6	Preparation: 1 Hour
Equipment	Tools
Stove Oven	Large Pan Medium Pot Casserole Dish Cutting Board Steamer Basket Medium Knife Basting Brush Mixing Spoon Kitchen Spoon Tongs Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 11
4 - 6 Red Bell Peppers 1 cup Quinoa 2 cups Chicken Stock 2 Tbsp Olive Oil 1 Onion (finely chopped) 2 cloves Garlic (finely chopped) 1 pound Ground Beef 1 Yellow Bell Pepper (diced) 1 Tbsp Thyme Salt Pepper

Pre-heat oven to 400° F. Grease a casserole dish with olive oil. Cut the tops off the peppers and cut a little off the bottom so it will sit steady. Clean out the seeds. Steam the peppers and tops for 3 to 5 minutes until slightly cooked. You want them slightly softer but still firm. Don't over cook them. (You can do this part in the microwave in a pan with 1 inch of water for 3 to 5 minutes.) When they're done, put them in the casserole dish. In a medium pot put 1 cup quinoa and 2 cups chicken broth. Bring to boil and reduce to simmer. Cover and let simmer for about 15 minutes. Once cooked, remove from heat and set aside. Throw 2 tablespoons of olive oil, chopped onion and garlic in a large pan. Cook until softened. Add the beef and cook until browned. Add the quinoa and diced yellow pepper to the beef. Season to taste with thyme, salt, and pepper. Fill the peppers with the beef mixture and cover with the pepper tops. (If there's left over stuffing after the peppers are full, lay it out on the bottom of the casserole dish.) Place in oven and cook for 20 - 25 minutes.