1. Tear watercress into desirable size pieces.2. Mix with carrots in a salad bowl.3. Drizzle sesame oil and vinegar over salad and toss.4. Dice tofu into bite-size strips.5. Serve in individual salad bowls, sprinkle tofu on top of each and serve.
1. First make the dressing by combining all the ingredients and whisking well. 2. Chop all the salad ingredients, leaving the apples until last. Mix in a salad bowl. 3. Toss salad with half the dressing. Add additional dressing if desired. 4. Eat immediately, or chill for up to one hour and
1. Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.2. Add chopped shiitake mushrooms, stir-fry for 5 minutes.3. Add chopped kale, stir-fry for a couple of minutes. 4. Add a splash of water and pinch of salt to pan, cover and
1. In a medium saucepan, heat drained beans. Add your favorite seasonings, if desired.2. Fill a separate medium saucepan with 1-2 inches of water and bring to a boil.3. Wash and chop greens (you can use the stems, too) and add to boiling water. 4. Cook for 2-3 minutes until
Heat a large skillet over medium heat. Add enough oil to lightly coat the base of the pan and let the oil heat. Saute the diced onion, stems, salt, and garlic, and red pepper flakes for 3-4 minutes or until stems slightly softened. Add the leafy greens and a pinch
Heat large sauté pan over medium heat. Once warm, add a small amount of coconut oil to coat the pan. Let the oil heat for 1 minute. Once the oil is warm, add the diced onions. Sauté for 3-4 minutes or untiltranslucent and soft. Add garlic and sauté 30 seconds
Add all ingredients (except oil) to food processor or blender. Start to blend, slowly adding in olive oil as it’s running. Blend until smooth. Taste for salt, pepper and lemon.
Prep the collard greens: Trim the long stems off the collard greens. Fill a large skillet ⅓ the way with water and bring to a simmer. Meanwhile, use your knife horizontally to shave off the thick part of the stem still on the collard green wraps. Being careful to not
Ingredients: 4 cups each thinly sliced & cross-chopped white cabbage (discard hard cores, outer leaves) 4 cups each thinly sliced & cross-chopped purple cabbage (discard hard cores, outer leaves) 3 cups fresh arugula (or fresh baby spinach), coarsely chopped 1 large sweet red or orange pepper (organic), thinly sliced and
Ingredients: 1 tbs coconut oil 1 tbs mustard seeds 1/2 tsp turmeric 1-3 tbs curry paste or curry powder, mixed with a splash of oil and 1/2 tsp tomato paste 1 onion, finely chopped 1 clove garlic, minced 1 thumb-sized piece of ginger, julienned or grated ~5 cups cooked long-grain
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