Curried Lentils

Ingredients:

• 1 Tbsp Coconut Oil

• 1 medium Onion, sliced

• 1 Tbsp minced Garlic (3-4 cloves)

• 1 Tbsp minced Ginger Root

• ¾ cup Red Lentils

• 1 ½ cup organic Coconut Milk

• 1 ¼ cup Water

• 2 Handfuls of Kale, stems removed

• 1 ½ tsp Curry Powder

• 1 tsp Coriander

• ½ tsp Turmeric

• ½ tsp Cumin

• ⅛ tsp Cardamom

• ½ tsp Sea Salt

Instructions:

Heat oil in a pan over medium high heat. Add the onion and cook for 7-8 minutes until they start to brown. Add the garlic and ginger. Cook for a minute. Add the spices and a splash of water to form a paste. Stir.
Stir in the lentils, then add the water and coconut milk. Bring to a boil, then reduce heat to low and add the kale. Cover with a lid. Let simmer for 20 minutes or until lentils are soft. Serve with rice or quinoa even better.

Springtime Matcha Overnight Oats

Ingredients:

• ½ cup gluten free oats

• ½ cup coconut yogurt

• ¼ cup filtered water or 3/4 cup unsweetened almond milk

• 1 heaping tablespoon chia seeds or 3 Tbs hemp seeds

• 1 teaspoon matcha tea

• ¼ green apple, grated

• 1 tablespoon chopped walnuts

• ¼ teaspoon chopped lemon zest

• 1 chopped date (optional sweetener) or stevia if desired. I also like to add cinnamon

Directions:

An easy and energizing breakfast option!

1. Add oats, milk, matcha powder and chia seeds together into your mason jar or tupperware.

2. Shake well.

3. Add vanilla and cinnamon.

4. Stir until mixed well.

5. If you wish, all additional ingredients may be stirred in to rest overnight. Otherwise, save them for step 7!

6. Leave in refrigerator over night.

7. The next morning, layer the additional ingredients between the oats to create a mason jar parfait or add them fresh on top to enjoy.

Wild Rice

Prep Time

5 minutes

Cooking Time

60 minutes

Yields

4 people

Ingredients

• 1 cup wild rice

• 4 cups water

• Pinch of sea salt

Directions

1. Wash and drain rice.

2. Bring rice and water to a boil.

3. Add salt.

4. Turn heat to low, cover and simmer for 45-50 minutes.

5. Grain is ready when black seeds open up.

6. Mix and serve.

Notes

Try half wild rice and half long grain brown rice.

Thai Quinoa

Prep Time

5 minutes

Prep Notes

Cooking Time

15 minutes

Yields

4 servings

Ingredients

• 1 cup dry roasted quinoa

• 2/3 cup coconut milk

• 1 cup water

• A pinch of sea salt

• 1/2 cup red pepper, diced

• 2 cloves garlic, minced

Directions

1. Rinse quinoa.

2. Bring coconut milk and water to a boil.

3. Add quinoa, salt, and garlic.

4. Bring back to a boil, cover, and reduce heat.

5. Cook for 12-15 minutes or until the liquid is absorbed.

6. Remove from heat and stir in red peppers and sesame oil.

7. Let sit covered for 5 minutes then serve.

Super Easy Walnut-Seed Bread

Prep Notes

Cooking Time

45 minutes

Yields

1 medium bread

Ingredients

• 1/2 cup hemp seeds

• 1/2 cup sunflower seeds

• 1/4 cup ground flax

• 1/4 cup psyllium husks

• 2 tablespoons chia seeds

• 1 1/2 cups rolled oats

• 1/2 cup toasted walnuts, coarsely chopped

• 1/2 cup raisins

• 1 3/4 cups water

• pinch Himalayan salt

Directions

1. Place all dry ingredients in medium bowl. Stir to combine.

2. Add water, stir well until all water is incorporated.

3. Leave covered on counter for at least 1 hour. You can leave this over-night, also.

4. Pre-heat oven to 350.

5. Transfer to parchment-lined glass loaf pan or a silicone loaf pan.6.Bake for 45 minutes. Let sit for 15 minutes before removing from pan.

6. Slice, toast and enjoy!

Sunny Buckwheat

Prep Time

10 minutes

Prep Notes

Cooking Time

20 minutes

Yields

4 servings

Ingredients

• 1 cup kasha

• 2 cups water

• 1/2 tsp sea salt

• 1 small handful of green beans, chopped

• 1 yellow crookneck or patty pan squash, chopped

• 1/4 cup roasted sunflower seeds

Directions

1. Dry-roast buckwheat in a 350° F oven for 5-10 minutes or until it's nutty and golden brown. Shake the tray once or twice to make sure the grain is roasting evenly.

2. Bring water to a boil.

3. Slowly add the buckwheat and let the water return to a boil.

4. Turn heat down and simmer.

5. Add beans and squash to the grain after it has cooked 10 minutes.

6. Continue cooking 10 more minutes.

7. Stir in sunflower seeds, fluff, and serve.

Notes

Try green zucchini or snow peas instead of green beans. Try pumpkin or other seeds in place of sunflower seeds.

Morning Kasha

Prep Time

5 minutes

Prep Notes

This recipe is best made when you have leftover cooked kasha. If you are making the kasha fresh, allow for additional time.

Cooking Time

2 minutes

Yields

4 servings

Ingredients

• 1 cup cooked kasha

• 1 apple, diced

• 2 tbsps almond or cashew butter

• 2 tbsps water (use more if needed)

• 1 tsp cinnamon

• Dairy or non-dairy milk

• Maple syrup

Directions

1. Place cooked kasha in a steamer over boiling water and steam until warm

2. Combine warm kasha and apple in a breakfast bowl.

3. In a separate bowl, mix nut butter with 2 tablespoons of water.

4. Blend with fork until the consistency becomes creamy and add a bit more water as needed (mixture should not be too runny).

5. Pour nut sauce over kasha and apples and mix well.

6. Sprinkle with cinnamon and drizzle with maple syrup.

7. Add a splash of the milk of your choice.

Notes

Use the leftovers for breakfast!

Millet with Roasted Sunflower Seeds

Prep Time

5 minutes

Cooking Time

45 minutes

Yields

4 people

Ingredients

• 1 cup millet

• 1/2 cup sunflower seeds

• 3 cups water

• Pinch of sea salt

Directions

1. Wash and drain millet.

2. Dry-roast sunflower seeds in a skillet over medium heat until they smell nutty, approximately 4 minutes.

3. Bring water to boil and add millet and seeds.

4. Cover and simmer for 30 minutes.

5. When done, fluff and let sit for 10 minutes. Mix, serve and enjoy.

Notes

If millet is too dry for you, add more water when cooking. Or add a tablespoon of olive oil when it is done.