You can use chickpeas cooked from dried, use about 2 cups. To keep it vegan, use your favorite non-dairy yogurt for topping.

Ingredients

2 cups Indian-spiced simmer sauce, or favorite korma curry sauce

1 large head of cauliflower, 2 lb., cut into florets

1 14- ounce can chickpeas, drained and rinsed

1 14- ounce can of diced tomatoes, (fire-roasted, optional)

1 small onion diced

4 garlic cloves minced

One 1-inch piece of ginger, peeled and grated

1 cup chopped cilantro

for serving (any/all of the following):

lemon olive oil, a squeeze of lemon, salted-smashed garlic yogurt, lemon zest, fresh herbs (cilantro, dill, etc.)

This vegetable noodle soup is as simple, direct, and delicious as it gets. Served extra hot and plump with pasta noodles, it's the kind of soup that comforts minds and bolsters spirits. If you're vegetarian or vegan looking for an alternative to chicken noodle soup, this should be in your wheelhouse.

1. Roughly chop or break cauliflower into florets (little bunches). Don't include too much stalk.

2. Place florets in food processor. Process into small rice-sized pieces.

3. Transfer to a bowl.

4. Add oil and salt. Stir with a spoon until well-combined.

5. Ready immediately or cover and store for up to 3 days.

Organic Non GMO Brown rice paper wraps cut in halves with scissor.
ALL ORGANIC NON GMO ingredients.
Kelp noodle
Purple Cabbage shredded
Napa cabbage shredded
Basil
Red bell pepper
Lettuce mix
Mung bean sprouts

I also made a dipping sauce ok for athlete or core 3 not 10 day.

"Peanut" Satay SAUCE
2TBSP mellow white fermented rice miso
2TBSP sunflower seed butter
2 TBS lime juice
1 clove minced garlic
1/4 tsp raw honey
1/4 tsp Apple cider vinegar
1/2 tsp grated minced ginger root
2TBSP coconut aminos
mix together and add water til consistency is perfect.

RECIPE:

1 cup organic RAW cashews

1-2 probiotic capsules

1 tbsp nutritional yeast (optional)

1 clove garlic

1 tsp Apple cider vinegar

1 small handful basil or herb mix

1 tsp Himalaya sea salt

Black pepper to taste

Soak cashews over night. Rinse and drain. Place in food processor add water and probiotics and blend down until consistency is thick and creamy. Place mixture in mason jar , cover with nut bag and elastic bands to make sure no debris gets in. Store in a cool dry place 24-48 hrs til begins to ferment. I like 24 hrs.

Put herbs, garlic and ( i put jalapenos) in food processor. empty mixture of cheese from mason jar into bowl. Hand stir in vinegar, salt, nutritional yeast, pepper and herb garlic mix.

Store in fridge:) I like to use on Zucchini pasta or collard wraps or just as a yummy spread:) Enjoy !

"Veggie Tacos stir-fry or soup~

Ingredients:

1 Stalk of Celery

1 Clove of Garlic

1 tbl. Coconut Oil

2 cups of chopped veggies: Zucchini, Green Beans (chopped small) butternut squash or carrot (small amount chopped small)

1 dash of cayenne and cumin and chili powder if you like

Handful of chopped cilantro if you like

A dash of sea salt or pink salt to taste

Saute veggies to your desired done-ness

*Add water or broth or tomato sauce to create desired consistency or enough to make soup if you like. (no tomato sauce for those who are Cleansing)

Will make approx. 3 (8oz.) servings for Cleansers or 2 servings for Core 4 or Athletes

Garnish with sliced red cabbage and romaine lettuce and a squeeze of lime!

Serve in a Romain lettuce leaf for Cleansers or organic corn tortilla for Core 3 or Athletes, squeeze of lime and some avocado if you'd like!

Creamy Vegan Pesto Sauce

Ingredients:
1 avocado

Juice from 3-4 large lemon slices optional

10-12 large fresh basil leaves

2 garlic cloves

1 tablespoon coconut oil

1-2 cups spaghetti squash, zucchini noodles

A tiny pinch of chili spice

Salt and pepper to taste

optional sprinkle red pepper flakes to finish

Directions:

Cut the avocados and scoop out the insides into a bowl.

Mash the avocado up.

Wash and chop the basil leaves.

. Combine the basil, lemon juice and mashed avocado in a  food processor.

Peel and finely chop or press the garlic cloves

In a medium frying pan heat up the coconut oil on medium heat.

Saute the garlic in the coconut oil.

Add the avocado, basil and lemon mix to the frying pan and lower the heat.

Add the salt, pepper and chili powder. Mix evenly. Try it to make sure it’s seasoned as you like it.

Serve with pasta of your choice or anything else. The amount in this recipe makes enough for a few cups of cooked pasta. It’s pretty filling, so you only need a couple tablespoons of sauce per cup of pasta. You can also use the sauce as a condiment on sandwiches, as a dip, etc.

⅓ c coconut flour

¼ c arrowroot flour

3 tbsps. cacao powder

½ tsp baking soda

¼ tsp salt

¼ tsp cinnamon

½ c apple sauce

⅓ c coconut oil, melted

¼ c honey

1 tsp apple cider vinegar

1 tsp vanilla

1 tbsp. Chia seed blended with ¼ c water (for your egg replacement
Instruction:

Preheat oven to 350 degrees.

Lightly grease an 8x8 baking dish.

In a small bowl, sift together the coconut flour, arrowroot flour, cacao powder, baking soda, salt, and cinnamon.

In a large bowl with an electric mixer, combine the apple sauce, oil, honey, apple cider vinegar, and vanilla.

In a blender mix the 1 Tbsp. chia seeds with the ¼ c water and blend until eggy consistency.

Then, mix the dry ingredients with the wet ingredients and add the egg mixture to the brownie mixture. Stir to combine. (If adding mini chocolate chips or cacao nibs, fold in at this point.)

Pour the mixture into your prepared baking pan and gently smooth and spread with the back of a wet spoon.

Bake for 25 minutes. Remove from the oven and allow to cool for 10 minutes before cutting.

This recipe easily makes 16 brownies.

INGREDIENTS:

2 cups coconut or nut milk

1/2 teaspoon ground cinnamon

2 cups cooked quinoa

1 vanilla bean, seeded (or extract)

1 cup blueberries

1/4 cup sliced almonds

1 tablespoon honey

DIRECTIONS:

In a large glass measuring cup, whisk together milk, cinnamon and vanilla bean seeds.

Scoop the quinoa evenly into serving bowls.

Serve immediately with milk mixture, topped with blueberries, almonds and a drizzle of honey.

Basil Vegan Cream Sauce

1 cup cashews, soaked until soft*

1/2 cup water

1 1/2 tablespoons fresh lemon juice

1 teaspoon white miso

1 teaspoon chopped fresh garlic

1/2 cup packed fresh basil leaves, coarsly chopped

1/4 teaspoon Himalayan salt

1/4 teaspoon fresh ground pepper

Blend cashews, water, lemon juice, and miso until smooth.

Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate. You should still see the chopped basil leaves.

Cucumber Noodles and Assembly

3-4 cucumbers

2 cups cherry tomatoes, halved

1/2 cup pine nuts

1 cup basil vegan cream sauce

Fresh ground pepper

Spiralize the noodles. You should have at least 4 cups.

Pat the noodles dry with paper towels.

Stir in the sauce, tomatoes and pine nuts.

Top with fresh ground pepper.

*Typically you need to soak nuts a minimum of 3-6 hours to get them soft. I tend to soak them overnight. Soak in water, rinse and drain.

Prep Time 10 mins/ Cook Time 20 mins/ Total Time30 mins

Ingredients

Stuffed Zucchini

4 medium zucchini

1 tablespoon extra virgin olive oil

1 red onion , diced

1 red bell pepper , diced

1 clove garlic , minced

1/2 teaspoon ground cumin

1/2 teaspoon fine sea salt

1/4 teaspoon chili powder

1.5 cups black beans , cooked (or a 15 oz. can, drained)

fresh cilantro (for garnish)

Tahini "Cheese" Sauce

1/4 cup raw tahini

1/4 cup water

4 teaspoons lemon juice

1/2 teaspoon apple cider vinegar

1 tablespoon nutritional yeast

1/4 teaspoon fine sea salt

1/4 teaspoon turmeric (mostly for color)

1/4 teaspoon chili powder

Instructions

Preheat the oven to 350ºF. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.

While the squash is baking, heat the olive oil in a large skillet over medium-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute.

Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking.

To prepare the "cheese" sauce, stir together all of the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.)

To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm.

Note: If you'd prefer to top with real cheese, I'd return the stuffed zucchini to the oven and broil them until the cheese is bubbly, about 1-2 more minutes, before serving