Original by Jack Bishop
Edited by Christina L & Trainer Joe

Ingredients: 
2 tablespoons EVOO or avocado oil
1.5 lbs yellow summer squash, chopped into small pieces
1 medium yellow onion chopped
1 tablespoon fresh minced ginger root
3 medium cloves of garlic minced
2 teaspoons curry powder
6 cups veggie broth
1 medium russet potato (approx 8 oz), peeled and diced
Pink Salt to taste
1/2 cup packed fresh cilantro leaves
1 tablespoon fresh lime juice
4 tablespoons EVOO or avocado oil

Instructions: 
Heat 2 tablespoons oil in Dutch oven; make sure it is hot. Add the squash and onions and cook stirring occasionally until golden browned. You need high heat because of the watery squash. If it doesn't brown, the flavor is lost; about 10 minutes. Stir in ginger, curry and garlic and cook until fragrant, 1-2 minutes. Add the broth and potato and bring to a boil. Reduce heat and cook uncovered on medium low simmer until the potato is very tender, about 25 minutes. Puree the soup with an infusion blender (or wait until it cools and puree in blender in batches) until very smooth. Adjust seasonings and salt to taste.
When ready to served (hot or cold), puree the cilantro, lime and 3 tablespoons oil until smooth. Salt mixture to taste. Ladle the soup, drizzle over cilantro puree and serve.

Notes*
Check the flavoring when cold if serving this way as the heat/cold changes the flavors. 
And the green swirl of cilantro puree- don't mix it in completely.
I increased the spices by 50% because I love curry and things with a kick.
I also substituted 12 oz of chopped cauliflower for the potato, to reduce the carbs. 

Ingredients

• 3/4 cup chopped red onion heaped
• 1 inch knob of ginger
• 3 cloves garlic
• 2 tablespoons water
• 1 teaspoon safflower or other neutral oil
• ¼ teaspoon cumin seeds
• 1 bay leaf
• 3 cloves
• ¼ teaspoon ground cinnamon
• ½ teaspoon or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
• ¼ teaspoon or more cayenne
• 1¼ cup canned or culinary coconut milk
• ¾ cup ripe mango pulp or puree unsweetened or lightly sweetened canned
• ½ teaspoon or more salt depends on if the chickpeas are salted
• 1.5 cups cooked chickpeas drained if canned
• 1 tsp apple cider vinegar optional
• Generous dash of cayenne Garam Masala, chopped cilantro, for garnish

Instructions

• In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons or more of water. Alternatively, mince the onion, ginger and garlic and set aside.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until the seeds change color. Add bay leaves, and cloves and cook until the bay leaf changes color.
• Add the pureed onion and cook until the onion mixture is dry and does not smell raw (if you don't cook the onion long enough the sauce will taste onion-y in the end). Stir occasionally to avoid sticking, 8 to 10 minutes (Cook time will be shorter with minced onion etc vs pureed.). Add cinnamon, garam masala and cayenne and mix well. Add the coconut milk, mango pulp, salt, and mix well.
• Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, 10-15 minutes. Taste and adjust the salt and tang. Add lemon or vinegar for tang, add 1/2 tsp sugar or maple for sweetness if the mango was not sweet enough. Add a dash of black pepper. At this point you can fold in some baby greens. For creamier, fold in some vegan cream (cashew cream, soy cream etc).
• Remove the Bay leaf and discard. If you can find the whole cloves, fish them out and discard. Garnish with cilantro and a good dash of garam masala and cayenne and serve hot over rice with roasted vegetables, or with flatbread. You can also add some cubed ripe mango as garnish.

​

​Ingredients:
1 cup fine cornmeal (organic)
1 cup water
2 cups almond milk
1 cup coconut milk
1/3-1/2 cup maple, agave or honey 
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 pink teaspoon salt

Optional
Banana slices
Mango slices
Blueberries
Strawberries
Passion fruit
Toasted coconut 

Instructions
Mix cornmeal in a medium bowl with water until smooth.
Bring almond milk, coconut milk and salt to bowl in a pot on medium-high heat.
Add cornmeal mixture and stir continuously using a whisk. While the porridge thickens, it is important to continue mixing to prevent lumps from forming.
Reduce heat and cover pot and allow porridge to simmer for about 10 minutes. Stir occasionally.
Add sugar, vanilla, nutmeg, and cinnamon and allow cornmeal porridge to cook for 5 more minutes. Stirring occasionally.
Divide cornmeal porridge into two bowls, top with fruits and toasted coconut flakes. Serve immediately

Ingredients:

• Angelic Bake House 7 Grain Wrap or Ole XremeWhole Wheat Wrap
• Daiya Vegan Cheddar Cheese
• Salsa (see recipe below)
• Protein of choice (Chick Pea's, Lentils, Vegan Meat Substitute) Seen Here with Grilled Seitan
• Raw Pea Shoots

Directions:
Combine Ingredients in Wrap
​

Ingredients

• 75g shelled hemp seeds (1/3 cup)
• 175g shelled sunflower seeds (2/3 cup)
• 2 beetroots (slightly smaller than tennis ball size each)
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1 heaped teaspoon dried parsley
• Pinch of black pepper
• 1 tablespoon ground coriander
• 2 teaspoons onion powder
• 1 tablespoon coconut cream
• 3 tablespoons of hemp seeds (keep separate from the first lot above)
• 3 tablespoons of sunflower seeds (keep separate from the first lot above)
• 4 tablespoons of oatmeal

Instructions

1. Grind 75g of hemps seeds and 175g of sunflower seeds down to a coarse meal consistency. You can use a nut/seed mill, food processor, power blender for this. See video to note how I do it with my food processor.
2. Grate two beetroots. It's fine to leave the skin on beets (I always do), as long as you take the rough bit off at the top of the neck.
3. Put the ground seeds and grated beetroot into a food processor. Add the salt, cumin, parsley, pepper, ground coriander and onion powder. Blend processor for a few seconds to bring everything together. It should be a rustic blend (not a puree). If you have a small processor you might have to do it in batches. This also works with a hand-blender (although a bit more effort and bland unblocking of the blade required).
4. Transfer to a large mixing bowl and add in the coconut cream, oatmeal and final 3 tablespoons of whole shelled hemp seeds and 3 tablespoons of sunflower seeds. Mix everything together with a spoon until everything is evenly combined.
5. Shape into patty shapes. The mixture will be really moist (see video) although it should hold together easily. (If you don't have a food processor and your mix is really chunky, then be sure to press it all firmly together.)
6. You can pop these in the fridge until you are ready to cook them. Putting them in the fridge will also help them to firm up a little (although it's not essential). If you want to stack them into more than one layer (i.e. in a container) then separate them with parchment paper.
7. When ready, carefully place them onto a wire grill tray. See video. Note: If you are in the USA, then by grilling I mean broiling. Grill under a medium to low heat for about 10 minutes on each side, or until nicely tanned. Take care to be gentle when turning over - they hold together well, but you can't be rough with them either.

Ingredients:

• 1 tablespoon avocado or olive oil
• 1/2 cup Vidalia or yellow onion, chopped (about a quarter of a large onion)
• 2 cloves of garlic, chopped
• 1/2 cup celery chopped (about one stalk)
• 8 oz Portabella mushrooms, chopped (about 4 cups whole)
• 10 oz raw cauliflower rice (frozen or about 1/2 a medium cauliflower)
• 3 teaspoon dry oregano
• 2 teaspoons dry basil
• 2 teaspoons dry rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 3/4 cup shredded Vegan Mozzarella
• 1/4 cup shredded Vegan Parmesan
• 1/4 cup flax meal
• 1 tablespoon Chia seeds

Directions:
1) Preheat oven to 400 degrees.
2) The onion, garlic, celery, and mushrooms should be chopped to be the same size as the cauliflower rice.
3) Cut onion, celery and garlic in food processor. Pulse until chopped to small pieces.
4) Cut mushrooms in food processor until chopped to match size of cauliflower rice.
5) Put onion, celery and garlic in large nonstick pan with oil. Cook until lightly browned, about 2-3 minutes. 
6) Add the cauliflower and mushrooms, stirring often. The goal is to cook as much of the liquid out of veggies as possible so the meatballs won't be mushy, about 10 minutes.
7) Remove from heat and mix in oregano, basil, rosemary, salt, pepper, and garlic powder.
8) Mix in the Vegan mozzarella and Vegan Parmesan until melted. Mix flax meal and Chia seeds and flax meal in a separate bowl and add to the veggie and cheese mix. Let the mixture cool and thicken until it can be handled. 
9) Divide the mixture into 12 balls or more. If it is too sticky, add a tablespoon of flex meal. 
10) Put on a on a cookie sheet lined with parchment paper - not silicon - so they are spread at least 1 inch apart. They spread and melt a bit to be more of a thick cookie shape than an actual ball.
11) Bake 20 minutes or until well browned. If you make the balls smaller, adjust the cooking time and watch. Let sit for about 5 minutes.
12) Serve as snack or appetizer with marinara dip or over zoodles/noodles. 

For 12 portions: 

• approx 36 cal each; carbs 4g, fiber 2g, net carbs 2g, protein 4g

​