Makes eight 1 cup portions (=2 servings of vegetables)
2 tablespoons olive oil
1 head cauliflower, broken into florets
2 small fennel bulbs, sliced (white parts only)
2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters
2 cloves garlic, sliced
1 tablespoon dried thyme
1/4 teaspoon black pepper
1 lemon, zested and juiced
1. Preheat the oven to 425 degrees.
2. Heat the oil in a large oven-safe saute pan. Saute the cauliflower over high heat, stirring constantly, for five minutes.
3. Add the fennel and cook for 3-4 minutes. Add the Brussels sprouts, thyme, pepper, and garlic; sauté for 2 minutes.
4. Transfer the pan to the oven to roast for 25 minutes, stirring every 10 minutes. Sprinkle with lemon zest and juice.
*Start cooking the adzuki beans first.
Prep Time: 1 day to soak beans, 5 minutes to prep vegetables
Cooking Time: 1 hour
Yield: 4-6 servings
1 cup dry adzuki beans, rinsed and soaked overnight
8 cups water
1 3-inch piece of kombu
2 carrots, sliced
1 onion, sliced
1 teaspoon olive oil
2 cloves garlic
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon umeboshi vinegar
optional: you may substitute lemon juice and sea salt for the umeboshi vinegar
1. Discard soaking water and rinse adzuki beans.
2. Add beans to large pot with kombu and 8 cups water.
3. Bring to a boil. Lower to a simmer and cook for 35 minutes.
4. Add carrots and cook 10 more minutes, until tender.
5. Sauté the onions and garlic in olive oil. Add herbs and umeboshi vinegar. Cook until onions
are soft and translucent. Add to the simmering soup.
6. Season soup to taste.
One large organic watermelon
Two cups of [raw] heavy whipping cream
1/4 cup of organic maple syrup
Organic blueberries (for garnish)
Organic coconut flakes, toasted (for garnish)
1. Cut both ends off of the watermelon (about two inches on each side). Then, place one of the cut sides down on a cutting board and carefully cut the rind off of the watermelon in a circular motion until you can remove the rind.
2. In a stand mixer, combine the maple syrup and heavy cream. Whip until stiff peaks form. Use this whipping cream to “frost” your watermelon circle.
3. Now decorate your cake with the blueberries and toasted coconut. (You can use any type of fruit you would like, including kiwi, strawberries or pineapple!)
4. Cool in the fridge for at least one hour. Cut like you would a normal cake.