Double Broccoli Bowl


3 cups cooked quinoa or brown rice

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves

2/3 cup pumpkin or sunflower seeds, toasted

1/2- 1 tsp sea salt

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 cup coconut milk, heavy cream, or cashew cream

1-2 avocado, sliced 



  1. Blanch the broccoli in boiling water for a minute so it is barely cooked. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

  2. Make the broccoli pesto. Puree two cups of the cooked broccoli, the garlic, 1/2 cup of the pumpkin seeds, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

  3. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust the flavor with more pesto, lemon juice, coconut milk and/or salt. Serve with sliced avocado and more seeds. 


Whole Roasted Cauliflower with Green Tahini Sauce


1 Large Cauliflower (keep all the leaves)

5 Tbsp Olive Oil

Sea Salt (to taste)

1 Lemon

Green Tahini Sauce (Optional. See Dressing section)


  1. Using a pair of scissors, trim the leaves so about 2 inches of cauliflower head is exposed. (If there was no leave when you purchased, leave as is)

  2. In a large pot, steam the cauliflower until it is at least halfway cooked, 6-8 minutes after water boils. Let it cool down.

  3. Preheat the oven to 375F.

  4. Place the cauliflower on a baking sheet, head facing upwards, and drizzle olive oil over the cauliflower, followed by 1.5 teaspoon of sea salt. Place in oven and roast for 1.5-2 hours, basting the cauliflower with oil 5-6 times during baking. Cauliflower is ready when it is dark golden and leaves are crisp and charred.

  5. Remove from the oven and set aside for 5 minutes. Serve with the lemon wedges, salt, and the green tahini sauce. 


Turmeric-Roasted Cauliflower


1 head cauliflower
2 teaspoons turmeric powder
Olive oil


  1. Cut cauliflower into florets.

  2. Toss with enough olive oil to coat the cauliflower, salt, and turmeric. Be careful, the turmeric will stain your hands and anything you touch so be sure to wash them right away!

  3. Lay cauliflower on a baking sheet and roast at 400 degrees for about 20 minutes or until cauliflower is brown and crisp at the edges. You may need to spin the tray half-way through to ensure even cooking.


Purple Yam and Kabocha Squash Curry


4 purple yams
½ kabocha squash
4 cans coconut milk
1 can diced tomato
1 stalk lemongrass
½ inch piece galanga or ginger, peeled and cut into chunks
3 kaffir lime leaves
Generous spoonful red curry paste (optional)
4 shallots
1 small can bamboo shoots


  1. In a large pot, bring coconut milk to a simmer with lemongrass (be sure to smash it first), galanga, and kaffir lime leaves. Turn off and heat and let coconut milk steep at least one hour, preferably longer

  2. Peel and cube the purple yams.

  3. Cut the kabocha into chunks. It’s ok to leave the peel on, it’s edible!

  4. Strain lemongrass, galanga, and kaffir lime leaves out of coconut milk.

  5. Bring coconut milk, tomatoes, and red curry paste (if using) to a simmer in a large pot. Sprinkle with salt and add yams and squash.

  6. Let curry simmer, covered, being sure to stir occasionally to prevent it from sticking to the bottom of the pot and burning. Add thinly sliced shallots.

  7. Once yams and squash are soft, about 25 minutes, turn off heat and add bamboo shoots.

  8. Serve with rice and garnished with cilantro leaves.


Cleansing Root Vegetable Soup


2 rutabagas
2 parsnips
1 celeriac (also called celery root)
3 sweet potatoes
2 yellow onions
4 carrots
4 ribs celery
8 cups vegetable stock
½ bunch parsley


  1. Peel and cube rutabagas, parsnips, celeriac, and sweet potatoes. Set aside.

  2. In a large pot, heat olive oil and add finely chopped onions, carrots, and celery. Cook about 10 minutes or until vegetables are fragrant and onion is translucent.

  3. Add cubed root vegetables and vegetable stock. Bring to a simmer.

  4. Simmer soup for 20-30 minutes or until roots are soft enough that a knife goes through them easily.

  5. Season soup with salt and pepper and add chopped parsley.


Kabocha Pumpkin Soup


1 medium kabocha squash
2 yellow onions
4 carrots
5 ribs celery
1 stalk lemongrass
½ inch piece of galanga or ginger, peeled and cut into chunks
3 kaffir lime leaves
4 cans full fat coconut milk
4 cups vegetable stock
Green curry paste (optional)
2 limes


  1. Cut the squash in half and scoop out seeds. Place cut-side down on an oiled baking tray and roast at 400 degrees for 25-30 minutes or until a knife easily goes into the squash.

  2. Once squash is cool enough to handle, pull off peel and set squash puree aside.

  3. In a large pot, heat coconut milk with lemongrass, galanga (Thai ginger), and kaffir lime leaves. Be sure to smash the lemongrass in order to release its flavor. Bring coconut milk to a simmer, then turn off the heat and cover. Allow to steep at least one hour or even overnight.

  4. In a separate pot, heat olive oil and add finely chopped onions, celery, and carrots. Cook until fragrant and onion is translucent (about 10 minutes).

  5. Add squash, coconut milk (strain out lemongrass, galanga, and kaffir lime leaves), and vegetable stock. Add a spoonful of green curry paste if using. If liquid doesn’t cover vegetables, add a bit more water.

  6. Let soup simmer 20-30 minutes then puree and add lime juice and salt to taste.


Grapefruit and Jicama Salad


2 cups shredded red cabbage
1 cup shredded jicama
1/2 cup shredded carrot
2 tsp olive oil
1/2 cup coarsely chopped mint leaves
1/4 cup chopped raw pumpkin seeds
2 grapefruits, segmented


Salt and pepper
2-3 Tbsp coconut amino (to taste)
1 Tbsp rice wine vinegar
 a few drops of stevia
1 tsp minced garlic
Dried red pepper flakes to taste
1 tablespoon lime juice, or to taste


  1. Mix together the dressing ingredients; taste and add more lime juice if you like.

  2. In a large bowl, combine cabbage, jicama, carrots. With hand, massage a bit with 1 tsp salt to soften..

  3. Mix with dressing, top with mint, seeds and grapefruits.


Roasted Vegetables


Any vegetables such as cauliflower, winter/summer squash, mushroom, Brussels sprout, carrots, sweet potato, broccoli. Root vegetables work well too.
Olive oil
Salt & Pepper


  1. Heat oven to 400 degrees

  2. Cut vegetables into appropriate sizes.  Slice winter squash, halve Brussel sprouts, divide broccoli and cauliflower into flowerets, etc.

  3. Generously coat all the vegetables with olive oil and salt (very important to coat them well so vegetables don’t dry out in the oven)

  4. Sprinkle peppers if you like

  5. Cook in the oven until nicely browned and fully cooked (but not overdone). Timing varies depending on the vegetables and oven.

  6. Eat the veggies as your snack, side dish, or put in a salad.