Power snack

1. Toast a piece of whole grain bread
2. Spread sunflower seed butter over the bread
3. Drizzle honey and top with slices of banana

Honey drizzled on the sunflower seed butter

Power snack ready to eat!

Basic ice tea

Green tea and sweetener

• Choose 6 bags of tea.
• Boil a small pot of water add 1/16 teaspoon of stevia (no calorie natural sweetener).
• Remove the pot of water from the stove and add the tea.
• Let the tea steep for 30 minutes to 4 hours.
• Remove the tea bags (drip but don't squeeze!)
• Pour the tea into a pitcher and fill with water. 
• Serve with ice.

Tea steeping

Ready to drink!

Raw cookie dough

2/3 cup cashews (roasted, lightly salted), blend until cashews are small dusty bits
By weight combine:

• 2 oz coconut butter
• 1.5 oz honey
• blend again until smooth
• mix in 1 cup of rolled oats
• mix in 1/4 cup of chocolate chips
• enjoy right away or roll into balls and refrigerate

And who will help me eat the cookies?

ingredients and cookie dough

Black eyed peas and collard greens

1. Using frozen black eyed peas (about 3 cups), combine with water in a large pot and bring to a gentle boil.
2. Turn the heat down and simmer for about 30 minutes.
3. Chop one bunch of collard greens into bites, about 1/2 pound including stalks
4. Chop one onion
5. Mince about 2 teaspoons of garlic
6. Heat about 2 tablespoons of olive oil in a large frying pan.
7. Gently sauté the onion and garlic. Add about 1 tablespoon of dried powdered ginger.
8. Add the collard greens and about 1 cup of vegetable broth.
9. Cook for about 20 minutes.
10. Drain the black eye peas and combine with the collard green mixture.

Add salt to taste.

Serve as is, add a splash of malt vinegar or top with rainbow chard pickled stalks and drizzle the vinegar mixture over the dish.

Rainbow chard pickled stalks

1. Chop mature rainbow chard stalks
2. Combine with:

• 1 cup white vinegar
• 1 cup white sugar
• about 1 tsp celery salt
• several seconds of sirachi sauce squeezing
• 1 onion sliced

1. Stir and refrigerate for two days. 
2. Serve as a side dish or topper for another meal (over rice perhaps)

Rainbow chard pickles

Inspired brown rice

Start with:

• 1 cup brown rice
• 2 1/ 4 cups vegetable broth
• 1/4 cup currents

Cook the rice in the broth for about 45 minutes.

In a small skillet, heat about 1 tablespoon of olive oil
Saute 1/2 of a diced yellow bell peppers and spices:

• 1 tsp ground cumin
• 1/2 tsp tumeric
• 1/2 tsp ginger
• 1 tsp crushed garlic

Stir for about a minute and remove from heat. Mix in with the rice when the rice is finished cooking.

Colorful roasted veggies

Start with:

1. Bunch of beets
2. Small fennel bulb
3. Bunch of kale
4. Olive oil

Beets, beet stems and fennel, ready to roast!

1. Chop the greens off of the beets.
2. Quarter the beets and place them on a oiled roasting pan.
3. Chop the steps off of the beet greens and sprinkle them on the roasting pan. 
4. Save the greens for another recipe
5. Slice the bottom of the fennel and discard.
6. Continue slicing from the bottom, about 1/2 inch slices until the stalks are reached. My fennel didn't have any stalks, so I was done there.
7. Add to the oiled roasting pan.

Roughly chopped kale

1. Prepare another pan with oil.
2. Roughly chop the kale and place on the pan. Spray the tops of the veggies on both pans with oil.
3. Roast at 375 ºF for about 20 minutes, turning the veggies over part way.
4. Sprinkle with sea salt and maple sugar (or another sweetener to neutralize any bitter flavors).
5. To just the kale, toss with balsamic vinegar, just enough to coat but not make a puddle in the bowl. 

Roasted kale

Roasted beets and fennel

Coleslaw

In a food processor:

1. pulse one onion until it is in small bits but not pulverized, I hit the pulse button 12 times
2. change to a shredding blade and add cabbage (1/2 head, about 400 grams) and carrots (handful of baby carrots, about 144 grams)

Onions after being pulsed in the food processor

All of the the veggies combined

In a sauce pan combine:

1. 1 cup cider vinegar
2. 1 cup white sugar

Heat until the sugar is dissolved, then add:

1. 1 teaspoon salt (or as much as gets added because your 5 year old forgot to count!)
2. 1 teaspoon mustard powder
3. 1 teaspoon celery seed

Hard worker!

1. Poor the dressing over the veggies, stir and refrigerate for about a hour.