YIELD: 1 1/2 cups (2 Servings)
PREP: 5 mins
COOK: 1 hr 30 mins
READY IN: 1 hr 35 mins
Traditionally eaten in small amounts to improve the flow of liver 'Qi', which promotes calmness and keeps angry feelings at bay, this is a gorgeous way to begin your day.
Ingredients
3 cups water
1/2 cup sweet black stick rice available in health food stores or asian grocers
1 medjool date chopped finely
Instructions
Add all ingredients to a medium sized pot
Bring to a boil, then drop to a gentle simmer, stirring occasionally for about 90 minutes, adding more water as needed
Serve with coconut or almond milk, banana, and a sprinkling of black sesame seeds
CUISINE: Japanese
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: 1 Servings
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Ingredients
2 cup of baby salad greens, washed
1/2 very ripe avocado
1/2 punnet of strawberries, sliced
Dressing
1 tbsp tahini
Juice of 1 lemon
Pinch of salt
1/2 tspn coconut syrup
1 tbsp freshly ground pepper
Instructions
In a large bowl, mix the greens with the avocado and strawberries by hand
Make sure the avocado coats the greens and strawberries very well
Whisk dressing together and pour over salad
Using a food ring, tightly pack the salad and layer the strawberries and greens
Top with more sliced strawberries and poppy seeds to garnish
COURSE: Salad
SKILL LEVEL: Beginner
YIELD: 6 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 tbsp safflower oil 1 onion, diced finely 1 zucchini diced 3 small potatoes, diced 2 large tomatoes, diced 1 cup cherry tomatoes, whole 1 can red kidney beans, rinsed and drained 2 cups homemade passata sauce 1 tbsp tomato paste 6 cups water (more if needed) 1 cup gluten-free macaroni 1 cup kale, shredded Fresh black pepper 1 tsp Himalayan sea salt 1/2 tsp turmeric Pinch of dried basil Pinch of dried oregano 1 cup mixed fresh herbs- basil, oregano and parsley Instructions Heat oil in a large soup pot Sauté onions until soft, then add zucchini, potatoes, tomatoes, cherry tomatoes, kidney beans and stir for 2 minutes Add sauce, paste and water, gluten free pasta and kale Bring to a boil, then add...
YIELD: 12 Servings COOK: 10 mins Ingredients 1/2 Cup Sunflower Seeds 1/2 Cup Pumpkin Seeds 1/4 Cup Almonds 1/2 Cup Sesame Seeds 1/4 Cup Tahini 2 Tbsn Agave A Mixture of Mesquite, Lucuma, Maca & Cacao Powder 1/4 Cup Chia Seeds Small Amount of Water Extra Sesame Seeds Instructions In a high powered blender, whiz the seeds and nuts until it becomes a fine meal With the blades spinning, slowly pour in the tahini and agave Add the mesquite, lucuma, maca and cacao (any amount you have is fine-mix and match!) Check the mix, and add the water if needed By hand, stir in the chia seeds and leave to sit for 10 minutes Roll into small balls and coat with the extra sesame seeds Refrigerate and enjoy COURSE: Breakfast...
