Millet Tabbouleh



Ingredients
1 cup millet 
2 cups filtered water
1 tsp sea salt
1/3 cup extra virgin olive oil
2 T. Lemon Coastal Oil
juice of one lemon avocado oil
1 large garlic clove, crushed
1 1/2 cups roma tomatoes, diced small (3-4 romas)
1 1/2 cups English cucumber, cone #3 (1 cuke)
3 green onions, sliced finely
1 tsp cumin
1 cup, chopped nuts or sprouted sunflower seeds

1 1/2 cups fresh parsley, chopped small
3/4 cups fresh mint, chopped small
1/2 tsp sea salt flakes

Directions
In 3 qt  saladmaster pan add water and millet, bring to boil, leave lid ajar for 8 mins then place lid on and then reduce heat to low, simmering with lid on for 10-15 mins. Remove from heat, and fluff with fork and allow cooling. Texture should be firm but not crunchy and neither mushy. Combine olive oil, lemon juice and crushed garlic and allow to stand. Meanwhile chop veggies as per above descriptions with saldmaster machine and place in a large bowl. Add millet when it is completely cool and then pour dressing over mixture and toss well seasoning with sea salt to taste. Garnish with parsley or mint and serve at room temp or chilled. Flavors’ will become more pronounced after resting.

Broccoli with Tahini Sauce


2 large broccoli stalks
1 tablespoon tahini
1 tablespoon balsamic vinegar
1 pinch sea salt
Cut off broccoli stems. Cut or break the top into bite-size florets. Chop the stem with Cone #3.  Transfer broccoli to 11 inch skillet with 3 T water. Start cooking at medium heat and turn to low when the clicking occurs. Mix tahini, vinegar, and salt in a small bowl. Add just enough water to make a thick sauce. When broccoli is cooked, place it in a medium serving bowl and drizzle it with the sauce.  

Cabbage with Sausages & White Beans


2 T. Roasted Garlic oil
1 package of Tofurkey sausages
1 head cabbage, sliced into thin shreds cone #4 (about 6 cups)
2 small onions, thinly sliced
6 tablespoons organic, apple cider vinegar
2 tablespoons maple syrup
2 tablespoons course ground mustard
sea salt
black pepper
2 bay leaves
1 (15 oz) can cannellini beans, rinsed and drained .
Pre heat EOS or large roaster add oil ,sausage and cook until browned, about 5 to 7 minutes, stirring occasionally. Transfer the sausage to a bowl and set aside.  Add the cabbage, onion, apple cider vinegar, maple syrup, mustard, salt, black pepper, and bay leaves to the Roaster – Start at medium Heat cook until the cabbage starts to soften (about 5 minutes) to low, place lid on then turn the heat down to low and cook until tender (about 15 - 20 minutes), stirring occasionally.  Stir in the sausage and beans, and cook a couple minutes to warm.  Season with salt and pepper to taste.

Salad of Apple, Yam, Parsnip & Celeriac



Dressing:
Juice of 2 lemons + 1/2 tsp zest
1/4 c cashew nuts
1/4 c olive oil
1 small zucchini
3 drops stevia + 1 tsp maple syrup
Good pinch Himalayan salt
2 T Key lime avocado oil
Salt and pepper, to taste 


Salad:
1 apple
1 celeriac- Celery Root
2 parsnips
1 yam
6 radishes or 1 large one
2 stalks celery
4 green onions, sliced thinly
1 handful fresh cilantro, or parsley chopped
¼ cup nut or seeds.
Method: Start with the dressing, blend well until creamy and smooth.  Chop veggies and fruit with cone #2  Toss the shredded salad with the dressing.


Strawberry Pretzel Coconut cream Dessert




For the Crust:
2 cups of pretzels  (I used gluten free)
1/2 c. nuts
1/2 tsp. sea salt
1/3 c. honey or maple syrup
2 T. coconut oil
Grind pretzels & nuts to a fine meal, one cup at a time, in a food processor or powerful blender. Pour into a bowl and add remaining ingredients. Mix well [your may find it easier to use your hands] until a "dough" is formed. Add more oil if necessary. Press crust mix into bake and roast pan.
For the Filling:
Place filling ingredients in a high powered blender and  Blend on high for 60 seconds or until very smooth. Pour in melted coconut oil and blend for an additional 30 seconds.
1  can coconut milk - take the thick cream of the top and set the liquid part aside.
¼ cup coconut cream
1/4 c. maple syrup or honey
1 vanilla bean, scraped – or extract
4 T soy lecithin
2 T. extra virgin, unrefined coconut oil, melted


Topping:
4 c. strawberries, fresh
2 T honey or maple syrup
Pour filling into the crust and let cool in fridge to set up for 30 min to a hour.
Place topping on and serve.



Tempeh Asparagus Puttanesca



4 tempeh  (Alive and Healing Tempeh)or 1 large yam cut into 1 inch slices.
1 T grapeseed oil or coconut
1/ small jar capers
3 large cloves of garlic
1 can roasted tomatoes
1/2-3/4 cup kalamata olives, pitted and sliced thin
1/4 cup flat leaf (Italian) parsley, minced
sea salt and fresh ground pepper
fresh lemon juice, optional for garnish
2 cups asparagus
In a preheated pan add oil and tempeh – sear for 2 mins both sides. Add garlic, asparagus, tomatoes, capers and olives. Cook at medium heat – click low. Season with lemon parsley salt and pepper.




 



Cabbage, Radish, Cauliflower, Fennel Salad


Salad
½ head green cabbage
¼ cup fresh parsley
1 bunch radishes
1 small head of cauliflower
1 fennel bulb
Handful fresh chives
Vinaigrette
1 tablespoon red wine vinegar
2 tsp Dijon mustard
1 T maple syrup
1/3 cup olive oil
Finely minced fennel fronds
1 lemon juiced & zest
Sea salt
Freshly ground black pepper
Chop cauliflower with cone #3. Drain and rinse the beans. Chop fennel bulb and radishes with cone #4 or. Mince the chives and parsley. Combine cauliflower, beans, fennel, chives, parsley, in a large bowl and toss with vinaigrette.

Quinoa & Chickpea Salad + Cumin-Lemongrass-Lime Vinaigrette

Salad
1 1/2 cups water
1/2 tsp sea salt
1 cup quinoa
2-4 cup greens – any kind you like chiffinode
1 cup chickpeas, drained
1/2 cup dried unsweetened cranberries
1/4 cup almond sliced ,toasted
1/4 cup coarsely chopped cilantro leaves
¼ cup sunflower seeds sprouted
2 scallions, sliced thin
Vinaigrette

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
3 tablespoons grated lemongrass (white part only)
1/2 cup good quality olive oil
pinch salt and fresh ground pepper

Cook Quinoa in water – start cooking with the lid off when you see it is at a boil put lid on and turn down to low simmer, and let cook for 12-15 minutes until water is absorbed and quinoa is soft but still has a bite to it.
 Toss all the salad ingredients in a big bowl until combined. In a small bowl, add the vinaigrette ingredients and whisk until smooth. Pour half of the dressing over salad and stir to coat the salad in dressing. Taste and add more dressing as needed.