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3 cups cubed raw chicken breast or thigh meat, skin and bones removed 1 cup uncooked green lentils 1 large onion, chopped 3-5 minced fresh garlic cloves, or a large spoonful of jarlic 1 can pumpkin puree 1 can full-fat coconut milk 3 tablespoons olive oil 2 cups chicken broth, or reconstituted chicken bullion 1/4 teaspoon cinnamon 2 teaspoons ground ginger root 1 tablespoon ground cardamom 1 teaspoon ground tumeric root 1 teaspoon ground black pepper 2 teaspoons sea salt, or

1 12-16 oz ceramic mug, or microwave safe dish 3 tablespoons all purpose flour (wheat or gluten free) 2 tablespoons unsweetened applesauce 2 tablespoons unsweetened cocoa powder 1 tablespoon turbinado sugar, or to taste 1 tablespoon oat milk 1 teaspoon avocado oil 1/4 teaspoon vanilla extract scant 1/4 teaspoon baking powder scant 1/4 teaspoon sea salt In your ceramic mug or microwave safe dish, combine all ingredients and mix well to form a batter. Scrape down the sides of t

2 cups cooked white rice 16-20 oz fresh spinach or kale, washed and prepared* 1 medium onion, diced* 3-5 garlic cloves, or jarlic to taste* 1/2 cup chicken or vegetable broth* 3 tablespoons olive oil* 4 flax eggs (4 tablespoons of ground flax seeds in 1/4 cup cold water) Salt and pepper to taste *You can substitute a batch of Instant Pot Collard Greens with its pot likker, here. Preheat the oven to 3 50 °F. Combine the ground flax seeds and water to make your flax eggs, set

1 medium head cauliflower 2 cups of cooked, shredded chicken (this is a great use for leftover rotisserie chicken) 3-4 tablespoons olive oil, divided 1 medium onion, diced 3-5 garlic cloves, diced, or 1/8 cup jarlic 1 cup chicken broth, or reconstituted bullion 2-3 dried chipotle peppers ( not en adobo) 1 teaspoon raw apple cider vinegar 1 teaspoon cumin 1 teaspoon smoked paprika Salt to taste Preheat oven to 450 °F. Cut the stem top off of the chipotle peppers. Remove the s

3 cups bread flour 2 cups quick oats 1 15oz can cannellini beans, undrained 1 1/2 cup "tap hot" water (around 110 °) 1 tablespoon instant yeast 2 tablespoons brown sugar 3 tablespoons olive oil 1 1/2 tablespoons sea salt In a liquid measure, whisk the instant yeast and brown sugar into the hot water. If the yeast is active, it'll start to bubble and foam. Set aside. In the bowl of a food processor, put the cannellini beans and bean liquid, olive oil, and salt, and process on

1 1/2 cup oat milk 1 tablespoon apple cider vinegar 1 cup cornmeal* 1 cup all-purpose flour (wheat or gluten free mix) 1/2 cups unsweetened cocoa powder 1 cup date syrup 1 large or two small bananas, just overripe 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3 tablespoons avocado oil 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water) 1 teaspoon vanilla extract *despite this being called a "cornmeal cake," you can substitu

2 tablespoons whole barley 4 cups hot water 1 boneless, skinless frozen fish fillet (a mild white fish, like tilapia or cod, is best here) 1/4 cup jasmine rice 1/2 cup cold water 1/2 teaspoon olive or avocado oil Salt, pepper, and garlic powder, to taste Coconut aminos, to taste (optional) Add the rinsed barley to a dry, hot saute pan, and toast while constantly moving around the pan until the barley is browned and takes on a toasted scent, about 10-20 minutes. Add the toaste

2 15oz cans pumpkin puree ( not pumpkin pie filling) 1 15oz can coconut milk 2 cups chicken or vegetable broth 1 teaspoon salt 1 teaspoon dried thyme leaves 1/4 teaspoon curry powder or to taste 1/4 teaspoon allspice 1/4 teaspoon garlic powder 2 cups sprouted legumes (optional) Add all ingredients to a medium-sized pot or crockpot, and whisk to combine. Either bring to a boil, then simmer on low heat for 20-30 minutes, or set on the crockpot's "low" setting for 3-6 hours. T

For the "Foo Young" Patties: 2 1/2 cups chickpea flour (besan) 1 cup water 2 tablespoons ground flax seed + 6 tablespoons water 8-12 oz leftover stir-fried vegetables 1 tablespoon dried minced onion 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon baking soda 1/4 teaspoon garlic powder 1/4 teaspoon roasted sesame oil Oil for frying Combine your ground flax seeds and water to make 2 flax eggs, set aside to gel for 5-6 minutes. In a large mixing bowl, combine t

For the Sweet Chili Crunch Sauce: 1 cup mandarin orange juice (about four small oranges - sold as "Mandies" or "Cuties") 1/2 cup coconut aminos 1/4 cups honey 1 teaspoon grated fresh ginger 2 tablespoons rice vinegar 2 teaspoons dried, ground Asian chili peppers 1/4 teaspoon dried, ground mustard seed 1/4 teaspoon roasted sesame oil 2 tablespoons dried, minced garlic 1 tablespoon dried, minced onion 1 tablespoon toasted sesame seeds 1 tablespoon tapioca starch 2 tablespoons c

1/2 head of white cabbage, cored and chopped Approximately 3 cups fresh mushrooms, chopped 1 onion, chopped 3-5 cloves of garlic, chopped, or jarlic to taste 2-3 tablespoons olive oil 1 15 oz can sauerkraut, or equivalent raw sauerkraut 1 cup split green peas 3 cups water 1 tablespoon caraway seeds (optional) 1 teaspoon sea salt 1/2 teaspoons ground black pepper Set your Instant Pot to "Saute," and heat your oil in the bottom of the pot. Saute your onions until they're transl

2lbs beef stew meat, or round steak cut into strips 12oz broccoli, fresh or frozen 1 cup avocado or canola oil For the marinade: 1/4 cup coconut aminos 1/2 cup rice vinegar Juice of three mandarin oranges (called "Mandies" or "Cuties") 1 teaspoon grated fresh ginger 1 clove grated fresh garlic, or 1 tablespoon of jarlic + 1 tablespoon of the water in the jar 2 teaspoons ground Asiatic red peppers 1 teaspoon beef bullion powder or one bullion cube 1/2 teaspoons ground black pe

1 15oz can chickpeas, drained and rinsed 2 tablespoons tahini (roasted sesame paste) 2 tablespoons avocado oil 1 1/2 teaspoons lime juice 1/2 teaspoon raw apple cider vinegar 2-4 tablespoons water 1 tablespoon chili lime seasoning (Tajin or Valentina, either the hot sauce or dry seasoning mix versions) scant 1/4 teaspoon garlic powder (optional) scant 1/4 teaspoon cayenne pepper (optional) salt to taste In the bowl of a food processor or blender, add your chickpeas, tahini, o

1 small chicken breast or thigh, raw 1/4 cup white rice, uncooked 1/2 cup chicken broth, or reconstituted bullion 1/2 cup frozen vegetables of choice 1 tablespoon olive oil 1/4 teaspoon each thyme, marjoram, rosemary 2 drops hickory liquid smoke Salt to taste Rinse the uncooked rice, and add to the rice cooker bowl, with the broth, herbs, olive oil, liquid smoke, and salt. Cut the chicken into bite-sized pieces, and add to the rice cooker bowl with the frozen vegetables. Stir

1/2 cup uncooked rice 1 cup broth or reconstituted bullion, your choice of flavor 1 tablespoon olive or avocado oil 1 teaspoon raw apple cider vinegar 1/2 teaspoon Birria seasoning, or to taste 1/2 teaspoon onion powder 1/4 teaspoon garlic powder Salt to taste 1 15oz can black beans or pinto beans (optional) Chopped cilantro, diced onion, and lime wedges, for garnish (optional) Rinse your rice well under cold water, until the water runs clear, before adding the rice to the ri

2 cans of red kidney beans, undrained (preferably dark red kidney beans, but they're hard to find up north where I am) 2 cups Andouille sausage coins or 1 can of SPAM, cut into small cubes (optional) 2 ribs of celery, finely chopped 1 small/medium green pepper, finely chopped 1/2 white onion, finely chopped 8-10 oz. broth flavor of choice 3-5 tablespoons cooking oil or fat Cajun seasoning to taste Liquid smoke to taste Heat your cooking oil in your largest skillet or soup pot

1 instant bone broth serving (not a sponsored link) + 1 1/2 cup hot water to rehydrate, or 1 1/2 cups of prepared bone broth 1 tablespoon coconut aminos 1 teaspoon fresh or powdered ginger (depending on what you have, and your taste preference) 1 teaspoon lime juice 1/2 teaspoon MSG 1/2 teaspoon fish sauce (contains anchovy) 1/2 teaspoon roasted sesame oil 1/4 teaspoon garlic powder Salt to taste Hot pepper, to taste Any cooked meat, or vegetables you'd like to add to the so

1/4 cup red lentils 1 1/2 cups chicken or vegetable broth 1 teaspoon Za'atar seasoning blend 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 teaspoon lemon juice Salt to taste Pita chips and chopped parsley garnish (optional) Rinse your lentils and add them to the rice cooker bowl with the rest of the ingredients. Cover, and set to "cook," stirring the bowl occasionally as the lentils cook. The soup is ready when the "cook" cycle is finished, stir in the lemon juice, a

1 cup water 1/3 cup plain instant oats 1/2 cup frozen mixed berries 1/4 cup dairy, soy, nut free yogurt alternative 1 tablespoon ground flax seeds 2 tablespoons raw, local honey Dash sea salt Place the oats, frozen berries, ground flax seeds, and sea salt in a microwave safe bowl, cover, and microwave on high heat for 1 minute 30 seconds. Stir the contents of the bowl, and microwave again for 30-45 seconds. Add the yogurt alternative and raw honey, and serve immediately. Serv

1 frozen salmon fillet (bones & skins optional) 1/4 cup white rice, rinsed 1/4 cup dried shiitake mushroom slices 3/4 cup water 1/2 tsp salt For the sauce: 1/2 teaspoon MSG 1/4 teaspoon garlic powder 1/2 teaspoon sesame oil 1 tablespoon coconut aminos 1 teaspoon raw honey or maple syrup 1 green onion, avocado, cucumber, or other fresh vegetable accompaniment, sliced (optional) Combine your salmon, rinsed rice, mushrooms, and 1/2 teaspoon salt in your rice cooker bowl. To make