MisOle! (Japanese Posole)

MisOle! (Japanese Posole)
Soup Base
1 tsp avocado or other hi-heat oil
1/2 med onion, cone #2
8 oz mushrooms (baby bella or crimini work great) cone #4
4 cups hot water
4  Tbls chickpea miso
Pinch of cayenne
1cup loosely packed Red Kuri or butternut squash grated on cone 1 or 2
1 ear of fresh white corn cut off cob (or other favorite veggies shredded)
Shredded lettuce or other greens
Chopped fresh herbs (cilantro, basil, parsley, etc)
Chopped tomato and fresh lime juice for garnish
Heat saucepan or large skillet over med-high, add oil, heat, add onions and grill a few minutes, add mushrooms and grill a few more minutes. Add water and miso. Heat and stir until dissolved. Add squash, corn and herbs. Turn off heat and let sit a few minutes. Serve topped with lettuce, lime and tomato. 
Recipe by  Kai Bravo 

Mushroom, Lemon and Lentil Salad

Mushroom, Lemon and Lentil Salad
 ½ cup French Lentils
2 cups water
1 tsp avocado oil oil or ¼ veggie broth for sautĂ©ing
2 cups  portobello mushrooms, sliced
2 cloves of garlic, finely chopped
¼ tsp chilli flakes, or more to taste
1 tbs lemon juice & zest
sea salt and pepper, to taste
2 tbsp flat leaf parsley, roughly chopped
½ cup rocket (arugula)
Begin by cooking the lentils. Place the lentils and water in   3qt saucepan and bring to a boil place lid on medium click low. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.
Place 12 inch skillet over a medium high heat and add tiny bit of oil or veggie broth . Add the mushrooms. Leave for 1 to 2 minutes before stirring. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the second batch. Reduce the heat to medium low add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.
Toss the lentils, mushroom and garlic together along with the lemon juice . Season to taste and add the parsley and rocket just as you're serving.

Cauliflower (Rice) Salad

 Cauliflower (Rice) Salad
1/2 small raw cauliflower cone #2
1 pomegranate – seeds
3 stalks celery cone #5
2 carrots cone #2
1 cup cilantro chopped
1 cup mint chopped
1 cup basil chopped
1 cup flat-leaf parsley chopped
1 cup green onion thinly sliced
3 leaves kaffir lime leaves or lime zest
6-8 shallots with 1 tsp coconut oil
3 stalks fresh lemongrass
2-3 red or green chilies chilies of choice
Dressing: several limes- juice & wee bit of avocado oil + 1 tablespoons Dijon mustard + 1 tsp maple syrup + Seasoned Rice vinegar + sea salt to taste.
Chop shallots and fry in a small skillet over medium heat in coconut oil for 5-10 minutes. While the shallots sizzle, prepare fresh lemon grass stalks. You will need a very sharp knife, as the stalks are quite firm. Remove the lower bulb and shed any tough outer leaves. Slice into thin rounds. Add to the shallots. Zest lime, add to shallots and lemongrass. Let simmer for another 5 minutes or until slightly browned and fragrant.
Toss together with cauliflower and the prepped herbs. Pour fried shallot mixture over the salad and toss again. Add sea salt and juice of several limes as desired. 

Raw Muesli

Morning Raw Muesli
1 orange leave a small part of the peel on
1 apple
1 cup berries
1/2 handful nuts  soaked
1 handful almonds soaked

1- 2 dates optional
Wee bit of sea salt
Pinch of cinnamon
1 tsp vanilla
Process in the food processor- until chopped well.
Serve with warm almond or soy milk! YUM!