California Style Lentil Burger

Wild Chanterelle mushroom Ravioli with Asparagus and Criminis

Apricot- Blueberry Smoothi

Ingredients:

3 Fresh Apricots
3 Pitted Dates
2 Frozen/Fresh Bananas
1/2 Frozen Pineapple
1/2-3/4 nut milk of choice (I used Almond)
1 Cup Frozen Blueberries
2-3 Tblsp Chia Seeds

1. Blend together apricots, 2 dates, 1 banana, pineapple, chia seeds and half of your milk.
2. Poor into your cup/mug/jar
3. Rinse out your blender container.
4. Blend together the remaining ingredients.
5. Poor into your cup/mug/jar
6. Enjoy!

Vegan Buffalo Chicken Sandwich with Pickled Jalapenos

Spicy Blueberry Smoothie

Egg Salad with Radishes and Pickled Jalapenos

Avocado Toast with Roasted Asparagus and Rainbow Radishes

Blueberry, Lavender and Fig Smoothie

Ingredients:
1-2 Fresh Fig
1 Cup of Fresh Frozen Blueberries
1/4 cup of Oats
1 Frozen Banana
1 Drop of Lavender Essential Oil (Please be careful with the oil as it is very strong in taste)
1/4-1/2 cup Almond Milk (or any plant base milk)
2 Dates for sweetness
*Tahini for drizzling (optional)
*Pinch of cinnamon or cardamon

Steps:
 1. Place all ingredients and only half the milk in Vitamix.
 2. Blend and check consistency
 3. Add more milk if needed
 4. Enjoy!

Blueberry Banana Smoothy

Ingredients:

• 1 frozen banana
• 1cup of frozen blueberries (I buy fresh blueberries and freeze them, I find the taste better than store bought frozen wild blueberries)
• 1 date (for sweetness)
• 1 TBSP chia seeds
• 1 cup of soy or almond milk (you may need more to get the consistency right)

1. Add all inredients into a VitaMix blender and blend
2. Top with a few more frozen blueberries
3. Enjoy!

Thai Coconut Rice with Peanut Sauce

Ingredients

For the Coconut Rice:

• 1½ cups dry jasmine rice or basmati rice (I used basmati)
• 1 (15 oz) can unsweetened coconut milk
• 1 teaspoon salt
• 1/4 cup water

For the Salad:

• 1 bell pepper (yellow, orange or red), finely chopped
• 1/2 red cabbage, shredded
• 1½ cups shredded carrots
• 1 small red onion, finely diced
• 1 cup cilantro, chopped
• 1 cup cashews, finely chopped

For the Ginger Peanut Sauce:

• 1/2 cup peanut butter (crunchy for extra texture)
• 2 tablespoons sweeet chili sauce
• 2 table spoons of soy sauce
• 1-3 tablespoons of Sriracha
• 1 can of coconut milk
• juice of 1 Lime 
• Lime wedges

Directions

1. Rinse the dry rice well until the water runs clear.
2. In a medium-sized pot, mix together the rice, coconut milk, salt, and water. Cover and bring to a boil.
3. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 20minutes.
4. After 20minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
5. As you wait for the rice, make the peanut sauce.
6. In a medium bowl, combine all the ingredients for peanut sauce. Mix well. If the sauce is too thin add more peanut butter. Should be ketchup consistency.
7. Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you most likely will not need to use all of it. 
8. Serve with lime wedges.

** The peanut sauces freezes well. Separate into small sandwich size ziplock bags and freeze. You can use the sauce for Thai Pizza, Salads, etc