Recipes

Prep the ingredients

• The list of ingredients above is a suggestion. Go with the ingredients you like, and what you have on hand. Pint mason jars make for great storage. They are uniform, rustic, and for a casual buffet with friends, can be used as serving bowls for the buffet (much less cleanup!) Brilliant!

For a gathering with friends...

• Set all the ingredients out. If you are having a larger group, you could divide the ingredients to two locations; i.e. grains, proteins greens in one location and veggies, sauces, and garnishes in another.
• Buddha bowls are a creative endeavor, but tend to follow a pattern. Here is a suggestion to get you started:

  ¼ cup each of 1 grain, 2 proteins, and 2 leafy greens; ⅛ cup of 4 veggies; 3 TBSP of your sauce of choice; garnish to your taste.

To create meals for the week...

• Assemble the Buddha bowls in pint jars and store in the refrigerator. These are great for a quick snack, or to take to the office for a healthy, nutritious lunch.

  Pint Mason jars are a great size for this but you might consider repurposing peanut butter and salsa jars?! Reusing is ever so earth friendly...and free.

For a formal buffet...

• Assemble your ingredients on a large (24") platter. It can become the focus of your buffet table. Section the ingredients around the platter, mixing up the colors and textures. People can assemble their bowls and then move to a second station to add their sauce of choice and the garnishes

• Zest the lemons, and set the zest aside. Juice the lemons as set aside. You will use these later in the recipe.
• Heat a large deep skillet over high heat. Add avocado oil, and then sauté the onion, carrot and celery until they are caramelized. About 5 minutes.
• Add the minced garlic and sauté another 30 seconds.
• Add the potatoes, salt and pepper, and sauté until the potatoes begin to brown slightly. Add the stock and let the potatoes steam until they are almost cooked through. About 8 minutes total.
• In a small bowl, combine the cornstarch and water and mix until it is smooth. This is your "slurry".
• Add the spinach, bok choy, and radicchio and stir it in, letting it wilt slightly.
• Stir in the lemon juice then add the slurry. Stir to combine. Continue cooking on high heat until the cornstarch taste has cooked out and the sauce is smooth and silky. Add the red pepper and warm slightly. (If you cook them too long they will loose both their flavor and their crunch.)
• Plate the dinner. Add a side of beets or broccoli. Then garnish with (in order:) a drizzle of tamari, parsley confetti, and garam masala (to taste). Top with lemon zest curls. Serve hot.
• FOR A DIFFERENT PRESENTATION: do not add the spinach, bok choy, and radicchio to the starry. Instead, toss the three greens together. Put the greens in the middle of the plate, like a salad. Spoon the stir fry over the "salad" and garnish as indicated.

• Put the walnuts and almonds in the food processor and chop for 90 seconds until nuts are a fine meal, stopping to scrape down the sides as needed.
• Add the remaining ingredients to the work bowl and process for an additional 90 seconds until smooth. If needed, you can use an additional TBSP of coconut cream to adjust the texture to your liking.
• Use the pesto as a condiment in cooking, a spread on crackers or bread, or thinned slightly as a sauce on pasta.

Make cashew cream

• Put the cashews in a small bowl and cover with 3 cups of boiling hot water. Let soak for at least one hour
• Drain the cashews and rinse well. Place in a blender. Add the cold water. Blend on high speed for 90 seconds. Pour into a container and set aside.

Make the soup

• Add all the remaining ingredients into the blender in the order listed. Blend on high speed until smooth.
• Heat the soup on the stove in a a sauce pan. If you are using a VitaMix blender, blend for 6 1/2 minutes or until the soup is hot.
• Remove from the heat and pour in the cashew cream.

Garnish and Serve

• Pour the soup into bowls. If you like garnish with fresh croutons and a sprig of fresh thyme or a pinch of flat-leaf parsley

• Juice the two limes into your blender. Add the remaining ingredients in the order listed. The formula is: liquids on the bottom, powders in the middle, solids on the top.
• Blend on high speed for 45 seconds.
• Pour into a serving container.

Make Filling in the Instant Pot

• Put all the "filling" ingredients into the Instant Pot. Remember to reserve 1/2 the prepared salsa for a table condiment. Give them a quick stir. Secure the cover. Close the steam release valve.
• Choose the Multigrain program. Set the cook time to 60 minutes using either the "adjust" button or the “+” and “-“ minus keys. You will hear several beeps and the display will change to ON. You can step away, with full confidence your meal will be ready on time.
• Generally speaking, the Instant Pot takes about 20 minutes to pressurize before it begins your cook time. When cooking is complete, it will take about 40 minutes to depressurize. You will know it is safe to remove the cover when steam does not escape as you open the pressure release valve.
• As an extra safety precaution, before you attempt to open the pot, make it a habit to open the steam valve to open to confirm that pot has depressurized. If there is a plume of steam when you open the valve, wait for the steam to subside. Cooking is complete and your pot is ready to open.
• JUST THAT EASY! Open the pot! Your meal is hot and ready to go!

To assemble the burritos:

• Place a 12"x16" piece of parchment paper on your work surface. Add a flour tortilla, and put a 1/3 cup (80 ml) scoop of filling in the middle of the burrito.
• In the order listed, add the remaining ingredients to your burrito as desired.
• Fold up the burrito to hold the ingredients, then wrap them in parchment paper. (You may want to close the wrapping with a small piece of masking tape). Store in the freezer for up to three months. They can be reheated in the microwave from frozen, or you may choose to thaw them at room temperature before cooking them.
• If you have left over filling, you can use it straight out of the fridge. Or warm it up for a side dish.

Prepare the Ingredients

• Toast the English muffins until lightly browned. Allow extra time for crumpets.
• Make the fresh cashew cream.
• While the muffins are toasting, slice the apples horizontally. Remove the core. Melt the butter butter in a skillet over medium heat. Add the apples and cook until warm an, lightly browned, and no longer crunchy. Put a pinch of cinnamon on the top side of each apple slice.

Assemble

• Lay the English muffin halves open face on a serving plate.
• Add a bed of spinach, arugula, or kale chiffonade to each muffin half.
• Top each muffin with an apple slice and a thin slice of the Cotswold cheese.
• Drizzle your cream of choice on top of the open face sandwich.
• Garnish with a few sprouts or fronds of dill, chives, or fennel.
• Decorate the plate with 3-5 orange slices.