Coconut Chia Pudding

Yield: 2-3 servings

2 tbsp honey
2 tbsp hot water

1 tbsp coconut flakes

1 tsp cinnamon

1 1/2 tsp vanilla powder
1/3 cup chia seeds

1 cup coconut milk

1/2 cup water

1. Place the honey in a medium bowl. Mix with the 2 tablespoons of hot water, and stir to liquefy the honey. 

2. Add coconut flakes, cinnamon, vanilla powder, and chia seeds. Stir to combine. 

3. Add coconut milk and the 1/2 cup water and stir very well.

4. Allow to sit for at least 3 to 4 hours or overnight.


http://mikaelareuben.com/recipes/chia-pudding/

Cashew Garlic Sauce

Yield: 1 cup

1/2 cup raw cashews, soaked
1/4 cup water
1 small clove garlic
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp green onion, chopped
1 tsp maple syrup
salt and pepper

1. Soak cashews in water for at least 4 hours and up to 12 hours. Drain and rinse well.
2. Add cashews to a blender with all other ingredients. Blend on high. Up to 1/4 cup of additional water can be added in increments until the desired consistency is reached. Season to taste.


https://www.mynewroots.org/site/2012/11/wild-mushroom-lentil-burgers-with-cashew-garlic-sauce-at-whole-living/

Quick Pickled Onions

Yield: 1 cup

3/4 cup apple cider vinegar
2 tsp sea salt
3 tbsp maple syrup
1 bay leaf
4 whole cloves
1 red onion, thinly sliced

1. In a saucepan, combine the vinegar, salt, maple syrup, bay leaf, and cloves and bring to a gentle boil over medium high heat.
2. Add the onion, stir, and remove the pan from the heat.
3. Let the onions cool at room temperature, or transfer it all to a glass jar and put them in the fridge to speed the process along.


https://www.mynewroots.org/site/2012/08/sprouted-kitchens-toasted-millet-salad-with-arugula-quick-pickled-onions-and-goat-cheese/

Tandoori Chicken

Yield: 4 servings

4 cloves garlic, minced
7 cm piece of ginger, minced
1 fresh red chilli, deseeded and thinly sliced
juice of 1/2 lemon
3/4 cup yogurt
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp garam masala
salt and pepper
fresh cilantro, to garnish

1. In a large bowl, combine the garlic, ginger, chilli, lemon juice, yogurt, and spices. Mix well to combine. 

2. Add the chicken and stir to coat. Cover with plastic wrap and place in the fridge to marinate for about 12 hours.

3. Preheat the oven to 400F. Place parchment paper in a large roasting tray.

4. Place the chicken on the prepared tray and bake for 30 minutes or until cooked through.

5. Garnish with cilantro leaves before serving. Serve with steamed rice and raita.

http://www.jamieoliver.com/recipes/chicken-recipes/tandoori-chicken/

Tahini Ginger Sauce

Yield: 1 cup

3 tbsp tahini

1 tbsp peeled and finely grated ginger

1 tsp pressed garlic

3 tbsp raw honey

1 tbsp water

3 tbsp tamari

1/4 cup toasted sesame oil

1. Combine all ingredients in a blender. Mix on high speed until sauce is smooth.


http://mikaelareuben.com/recipes/tahini-ginger-quinoa-bowl/

Tahini Ginger Quinoa Bowl

Yield: 2-3 servings

1 cup quinoa
2 cups water
1 1/2 cups small cubed sweet potato
1 tbsp olive oil
1 cup finely chopped onions
1 cup chopped kale
2 cups fine chopped purple cabbage
1 tbsp chopped green onion
1 tbsp sesame seeds

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a small pot, combine quinoa and water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat.

3. Peel sweet potato and cut into evenly-sized cubes. Roast in oven for 15 to 20 minutes, or until tender. 

4. In a medium pan, heat olive oil over medium heat. Add onions and saute until translucent.
5. Add kale and cabbage and saute for 3 to 5 minutes, or until vegetables are tender but still have some crunch. 

6. Remove vegetables from heat and mix with quinoa.

7. Top with green onions and sesame seeds. Serve with tahini ginger sauce.

http://mikaelareuben.com/recipes/tahini-ginger-quinoa-bowl/

Marinated Cucumber Salad

Yield: 2 servings

1/3 cup rice vinegar
2 tbsp tamari
1 tbsp maple syrup
1 tbsp sesame oil
1 English cucumber, thinly sliced on a mandoline

1. Mix all ingredients except cucumber together. Stir to combine.
2. Toss cucumber with dressing.
3. Marinate for at least one hour. Serve chilled.


http://www.foodnetwork.com/recipes/valerie-bertinelli/marinated-cucumber-salad