Brussel Sprout Skillet

Yield: 4 servings

1 1/2 pounds brussels sprouts, trimmed

1 tbsp dijon mustard

2 tbsp apple cider vinegar

3 tbsp lemon juice

1 tbsp maple syrup

1 tbsp olive or coconut oil

2 shallots, thinly sliced

1/2 cup pecans, toasted, chopped

2 tbsp parsley, chopped

1. Slice brussels sprouts very thinly with a knife or mandolin.

2. In a small bowl, combine dijon mustard, apple cider vinegar, lemon juice, and maple syrup. Whisk to combine. Set aside.

3. Heat a large pan over medium heat. Once hot, add oil and shallot and sauté for 3-4 minutes or until soft and slightly caramelized.

4. Add brussels sprouts, stir, and cover. Sauté for 3-4 minutes, stirring occasionally.

5. Remove lid and add sauce. Continue cooking for 3-4 minutes more, stirring occasionally, or until brussels sprouts are tender and slightly caramelized.

6. Garnish with pecans and parsley and serve warm. Best when fresh, though leftovers keep covered in the refrigerator up to 4 days. Reheat on the stovetop or in the microwave until hot.

http://minimalistbaker.com/brussels-sprout-slaw-with-coconut-bacon/

Chimichurri

Yield: 1 cup

1 cup flat leaf parsley, finely chopped

2 cloves garlic, finely minced

1 shallot, minced

1/4 tsp red pepper flake

1/4 cup olive oil

3 tbsp lemon juice

1/2 tsp salt

1/2 tsp black pepper

1. Combine all ingredients in a bowl and whisk to combine.

http://minimalistbaker.com/portobello-steaks-avocado-chimichurri/

Kale, Beet, and Carrot Salad

Yield: 2 servings

Salad

1 bunch of black kale
1/2 tsp salt
1 tbsp olive oil

1 beet
1 carrot

1/4 cup almonds, chopped

Dressing

1/4 cup olive oil 

2 tbsp apple cider vinegar
2 tbsp tamari

2 tbsp nutritional yeast

1 clove garlic, finely minced

1. Cut the main vein out of the kale, wash well, and chop into small pieces. 

2. Add salt and olive oil to kale and massage through with your hands for five minutes. 

3. Peel beet and carrot and grate both.

4. Add grated vegetables to kale and top with almonds.
5. To prepare the dressing, mix all ingredients in a jar and shake well. 

6. Toss dressing with salad before serving.
(Optional - can serve with chicken breast or steak)

http://mikaelareuben.com/recipes/kale-arugula-pine-nut-salad/

Yam and Basil Soup

Yield: 4-6 servings

2 large yams
4 pitted dates, soaked and chopped

2 tbsp olive oil 

1 large onion, chopped

2 tsp salt

1 tsp ground pepper

1 tbsp + 2 cups water (separated)

4 cloves garlic, minced

1 red pepper, chopped

4 roma tomatoes, chopped

1/4 cup chopped basil (extra for garnish)

1 tsp chili flakes

1. Preheat oven to 350F. Line a baking sheet with parchment paper. Place the yams on the sheet and prick the skin of the yams with a fork a few times. Bake for at least 30 minutes. 

2. Soak dates in warm water until they feel soft. Chop into smaller pieces. 

3. In a large pot, heat olive oil over medium heat. Add the chopped onions, 1 teaspoon of salt, pepper, and the chopped dates. Stir, and cook for five minutes.

4. When the mixture seems to get sticky, add 1 tablespoon of water and stir well.

5. Add garlic and continue stirring for another minute or two to make sure garlic does not burn.

6. Add red pepper and cook until pepper softens and the mixture looks like it needs a liquid, about 5 minutes.
7. Add tomatoes and remaining 1 teaspoon of salt. Cook for about 10 minutes until the mixture becomes more soup-like.

8. Add basil and chili flakes.

9. Peel yams and add to pot with 2 cups of water. Simmer until soup thickens.

10. Blend in batches in a blender. Garnish with finely chopped basil for serving.


http://mikaelareuben.com/recipes/yam-and-basil-soup/

Guacamole

Yield: 1 cup

2 avocados

2 tbsp lime juice

2 cloves garlic, finely minced

1 tbsp jalapeño, deseeded and finely diced

1/4 cup shallot, minced

1/4 cup cilantro, chopped

1/8 tsp smoked paprika 

salt and pepper, to taste

1. Place the avocados into a medium bowl. Mash with a fork.
2. Add all remaining ingredients and stir to combine.


http://mikaelareuben.com/recipes/guacamole/

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/