Quinoa Bowls with Sesame-Tahini Sauce


1 cup quinoa
1 small butternut squash
1 bunch lacinato kale
1 cup French lentils or ½ lb wild salmon


¼ cup olive oil
2 Tablespoons toasted sesame oil
Pinch salt
Pinch stevia
3 Tablespoons balsamic vinegar
2 Tablespoons tahini


  1. In a small pot, combine the quinoa with 2 cups water, a bit of olive oil and a sprinkle of salt. Bring to a simmer and cook on low heat until quinoa has absorbed all the water. Cover tightly and set aside.

  2. Peel and cube the butternut squash. Toss with enough olive oil to coat the cubes and a generous amount of salt. Lay on a baking tray and roast at 400 degrees until the squash is soft and the edges are browned and slightly crisp, about 25 minutes,

  3. Coarsely chop the kale leaves. Heat 1 Tablespoon of olive oil in a pan and lightly saute kale, sprinkling with salt and adding a tiny bit of water if the leaves start to burn.

  4. Cook lentils in the same way as the quinoa. If using salmon, lay fish in a baking dish and drizzle with oil, adding salt and fresh pepper. Bake at 350 degrees for 15 minutes or until salmon is cooked through and flakes.

  5. Make dressing: combine all the dressing ingredients in a blender, taste, and adjust with a bit more salt or more stevia if needed.

  6. Arrange bowl: put quinoa on the bottom and top with squash, kale, and lentils/salmon. Spoon sauce on top.


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.


Kimchee Fried 'Rice'


2 tablespoon coconut oil
1 medium carrot, diced
3 green onions, chopped
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 cup broccoli florets, diced
1 cup snap peas, diced
4 cups shredded cauliflower (or use 3 cups cooked brown rice or quinoa) 
1 cup kimchee or other fermented vegetables (make sure to get a good quality one from farmer's market, or health food store.) 
1-2 tablespoon coconut amino
freshly ground black pepper to taste


  1. First, make 'rice' with cauliflower by shredding into rice-size pieces.  

  2. Add the coconut oil to a frying pan over medium heat. Add the carrot and saute in the oil for about 3 minutes.

  3. Next, add the onions, garlic and ginger and saute for about 1 minute.

  4. Then add the cauliflower, broccoli and sugar peas and saute for about 2 - 3 minutes. Add the rice, kimchee, and wheat-free tamari and sauté for 3 - 5 minutes.

  5. Add any freshly ground black pepper to taste and serve hot. 


Sushi Roll


2 cups cooked quinoa or brown rice
Vegetables cut into thin strips: carrots, cucumber, avocado
Sheets of Nori
Soy Sauce
Optional Topping*
Kimchi, lettuce/green leaves, cut in thin strips, pickled ginger, umeboshi paste, sesame seeds


  1. Cut a piece of nori in half with scissors.  

  2. Place 2T grain on one half of nori and spread slightly, leaving ½ in border around the sides.  

  3. Add a few each of avocado, carrots, cucumber and whatever other optional topping you’d like to add on top. 

  4. Roll the nori to form a cone.

  5. Dip your finger in water and moisten the edge of nori and press together to seal.

  6. Sprinkle each roll with some sesame seeds if you like.

  7. Dip in soy sauce and wasabi


Cleanse ‘Burrito’


  1. Quickly blanch the collard leaves and let them cool

  2. Sauté sliced onion, carrot, zucchini, mushroom, chopped jalapeno and garlic in olive oil, season with salt and pepper.

  3. Use collard leaf as a tortilla shell, fill the leaf with brown rice/quinoa, fajita vegetables, cilantro, lime and guacamole

  4. Wrap like a burrito and enjoy!


4 large collard green leaves
Cooked quinoa or brown rice
1 medium onion
1 carrot
2 zucchini
1/2 lb mushroom (cremini, button, or portabella)
1 Jalapeno pepper
2 cloves garlic
2T olive oil
Homemade guacamole


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.


Broccoli and "Beef"


3-4 Portabella mushrooms (cut in 1in cubes)
2-3 head broccoli (slide the stalk, cut top into floret)
2-3 clove garlic
2-3 tsp chopped ginger
3 Tbsp coconut oil
1-2 tsp Coconut amino
1tsp Tamari


  1. Heat frying pan and melt coconut oil

  2. Add chopped garlic and ginger, cook for a minute

  3. Add the mushroom, and cook until they release juice and are halfway cooked, about 3 minutes

  4. Add the broccoli stems, continue to cook for a few more minutes

  5. Add the rest of broccoli, coconut amino and tamari. Taste and adjust seasoning.

  6. Serve with brown rice, quinoa or cauliflower rice.


Coconut Lentil, Kabocha, and Kale Stew


3 T coconut oil
1 medium kabocha squash (butternut ok)
1 1/2 cups french lentils, or mung bean* 
1 quart (or more) vegetable stock
1 medium onion, diced
3 garlic cloves, minced
2 cups water
1 bunch kale
1 1/2 tsp cinnamon
1/2 tsp ground cumin
Pinch of cayenne
1/2 tsp fresh ginger or (pinch of ground ginger)
1 can full fat coconut milk (or coconut cream)
1 Tbsp honey (optional- skip during cleanse)
Sea salt to taste
Lots of fresh cilantro

*Soaked in warm water for at least 24 hours (it’ll expand after soaking)


  1. Prepare squash: Cut in half and deseed. Cut squash into 1/4" squares. (you can keep the skin on)

  2. In a soup pot over medium heat add coconut oil and saute squash until nice and browned. (Squash does not need to be cooked through at this point.) Remove squash and set it aside.

  3. In remaining coconut oil saute the onion until soft and then add the garlic and cook for one more minute. Pour in the stock and water and turn heat up to bring to a boil. Scrape the bits of browned squash off of the bottom of the pan. Pour in the lentils, return to the boil and then reduce heat to a low simmer. Cover and cook until tender (about 30min to 1hr depending on what you are using).

  4. Meanwhile chop kale into bite-sized pieces. When lentils are cooked through add the reserved squash, kale, cinnamon, cumin, cayenne, cloves, ginger, coconut milk, honey, and sea salt. Allow to simmer, uncovered, an additional 15-20 minutes or until it has reached your desired thickness and flavor. Taste and adjust with sea salt.

  5. Top bowls with lots of torn fresh cilantro and serve warm on a cool day.



Kichari (Indian Stew) & Cilantro Chutney


1 c basmati rice
½ c organic whole mung beans, soaked for at least three hours before cooking
4 c purified water
2 T organic ghee
1 tsp. mustard seed
1 tsp. cumin seed
2 pinches asafetida
1 tsp. fresh grated ginger
1 stick of kombu
1½ tsp. sea salt
½ tsp. turmeric
2-4 cups chopped vegetables (kale, cauliflower, carrots, cabbage, broccoli, kabocha/butternut squash, beets, etc.)


  1. Rinse the rice and mung beans and soak for three hours or overnight. Drain. If using vegetables, cut into cubes. 

  2. In a pot, warm the ghee over medium-high heat. Add the mustard and cumin seeds (and, if using, fennel and coriander seed) and sauté for 1-2 minutes or until aromatic. 

  3. Add tumeric (and if using, other spices), mung beans, and rice. Then add water, kombu, and ginger. Bring to a boil then cover and simmer for 40 minutes. 

  4. If using vegetables, add starchy ones (burdock or carrot) halfway through the cooking. Zucchini and beans should be added 10 minutes before the kitchari is done. Greens can be added in the last five minutes. If you need to add a more water, do so, but the kitchari should be the consistency of stew when done. 

  5. Garnish with plenty of fresh cilantro chutney and add salt to taste. You can have avocado with a little salt and lemon or steamed vegetables (broccoli, carrots, beets, green beans, asparagus, fennel, and summer squashes) as a side dish. 

Cilantro Chutney


1 bunch fresh cilantro
¼ c fresh lemon juice
¼ c purified water
¼ c unsweetened dry coconut
2 T fresh ginger root
a few drops of stevia
1 tsp. sea salt
¼ tsp. fresh ground


  1. Blend lemon juice, water, and fresh coriander until the coriander until the herb is coarsely chopped. Add the rest of the ingredients and blend until it is the consistency of pesto. 

  2. Store covered in the refrigerator for up to one week.