Spicy Cilantro-Peanut Slaw

1 small daikon – cone #2
1/2 small head green cabbage cone #2
1/2 cup peanuts

½ cp arame seaweed- or sea palm
2 - carrots
4 -5 spring onion, chopped
1/2 cup fresh coriander (cilantro), chopped

juice of 1/2 lemon
1 tsp brown sugar or maple syrup
1 tbsp sunflower or peanut oil
2 tbsp soy sauce tamari
1 tsp sriracha sauce (spicy garlic sauce)
1. In a large bowl, toss together cabbage, peanuts, spring onion, sea weed and coriander.
2. Make a dressing by combining lemon juice, sugar, oil, soy sauce and sriracha sauce together in a small bowl. Taste and adjust seasoning if needed (I find it's plenty salty enough though), then drizzle over salad and toss to coat evenly.

White Bean,Cabbage, Tempeh & Rosemary Soup

2 tablespoons grapeseed oil, plus extra for serving
6 ounces bakon flavored tempeh, diced
2 onions,  cone #2
sea salt and freshly ground black pepper
5 garlic cloves, minced
1 ½ head cabbage green cone #4
2 quarts vegetable stock
two (14.5-ounce) cans cannellini beans, drained and rinsed or freshly cooked
2 bay leaves
2 sprigs fresh rosemary
1 sprig fresh thyme
1 container sour cream – tofutti or other
¾ cup grated veg cheese- optional
On the11 inch skillet, heat the oil over medium; add the tempeh and cook until lightly browned and crispy, about 7 to 8 minutes, Set aside.  In 7 qt Pan – preheat Add oil , onions, cabbage cook until they begin to soften, about 5 to 7 minutes. Add in the garlic and cook for 30 seconds more. Add one cup of the stock to the pan, scraping up any browned bits. Add the remaining stock, beans, bay leaves, rosemary, thyme.. Bring to a high simmer, cover, lower the heat and simmer for 15 minutes. Add in the sour cream, tempeh  & Cheese. Taste for seasoning.

Blood Orange, Quinoa, Kale Salad

for the salad:
1 cup uncooked quinoa, rinsed + drained
1 teaspoon coconut oil
2 cups vegetable broth
4-5 blood oranges
1/2 head lacinato/dinosaur kale or collards
1 cup chickpeas, rinsed + drained
1/2 cup toasted chopped pecans
Lemon Honey Dressing
¼ c  olive oil
5T fresh lemon juice
2 t lemon zest
1.5T honey
sea salt
pinch of black pepper
1 teaspoon blood orange zest
Place the coconut oil in a pan over medium heat and add the quinoa once hot. Stir for 3-5 minutes until nutty and starting to turn golden brown. Add the broth and bring to a boil over med-high heat. Then cover with a lid- turn to low for 15minutes until liquid has absorbed.  Do not stir while cooking.
Remove from the heat and let sit covered for 5-10 minutes.  Fluff with a fork. Let cool
While the quinoa is cooking whisk the oil, vinegar, orange juice, 2 teaspoons honey, zest, and a pinch of salt in a small bowl until fully combined. Taste and add more salt and/or honey if desired.  Set aside.
Slice the kale leaves away from the stems and stack the leaves on top of one another, then slice the kale into thin ribbons and measure out 3 cups of loosely packed kale.
Remove the skin from 3-4 of the blood oranges and cut into small segments.
Combine the kale, chickpeas, and oranges in a large bowl with 1/2 of the dressing. 
Toss ingredients together and chill for 10 minutes.
Toss chilled quinoa into the bowl and lightly stir to combine, adding the pecans and more dressing to your liking.

Beet Coconut Fudge with Chocolate

1/2 cup of chopped steamed beets (about 8oz)
1 teaspoon liquid stevia
Dash of cinnamon
Dash of sea salt
2-3 teaspoons vanilla extract
1-2 tablespoons water -you could do 1 tablespoon maple syrup if desired
 ½ cup Chopped nuts – Optional
Orange zest 

Dark Chocolate Dip
Package of good semi sweet chocolate

Chop your beets, and cook in 1 qt with 2T. water.- let them cool after cooking
Place all ingredients into a vita-mix or food processor.  For the coconut butter, soften in a small saucepan on low heat.  Add to blender- Blend till smooth and creamy. This works best of all ingredients are at room temperature. Pour into small cake pan. Add orange zest to the top.
Set in freezer or fridge for 1 hours, or till firm to touch.

Remove from pan.

Melt chocolate on low heat add – 2 T soy creamer or soy milk

Spread with a spoon the chocolate sauce over your beet fudge & add a touch of sea salt.

Mustard Orange Glazed Tempeh

Preheat to 400 degrees EOS
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
4 Tbsp grainy mustard
2 T maple syrup
3 blocks of tempeh (Alive and healing Tempeh)
4 oranges  cut horizontally into 1/4" slices (leave the peel on)
salt & freshly ground pepper
flat leaf parsley to garnish

Mix Mustard orange juice, lemon and maple syrup together in a bowl.

In Pre-heated 400 degree electric oil core skillet EOS add a small amount of cooking oil and the tempeh, cook until golden.

Add oranges.  Sprinkle everything with salt and fresh cracked pepper. Pour the sauce over the top of
 tempeh place lid on and cook 15 mins. Garnished with some fresh parslely.

Middle Eastern Millet Salad

1 cup millet
2 cups water
1 1/2 cups small tomatoes, cut in small dice
1/2 English cucumber, cone #3
1/2 medium red onion, cone #2
several radishes, diced or 1 watermelon radish cone #2
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 clove garlic, crushed or finely minced
juice of 1 lemon (more if necessary) zest
1/2 cup extra virgin olive oil
sea salt and fresh cracked pepper to taste
Toast the millet in a dry saucepan for a few minutes.  Heat, stirring, until you start to smell the nutty aroma.  Add in the water and bring to a high simmer with the lid ajar. Cover, lower the heat to low, and let simmer for 15-20 minutes.  Check at 15 minutes, if the water has been absorbed, turn off the heat, leave the cover on, and let sit for 10 minutes, Fluff the millet and transfer to a bowl to cool.  Break up any clumps with your finger tips. When the millet has cooled, add the vegetables and herbs. Mix the garlic, lemon juice, olive oil, salt and pepper.   Add to the salad, tossing well. 

Notes:  If you can't find millet, substitute quinoa.