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.

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.

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.

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 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.