Directions 1. In a medium saucepan set over medium-low heat, combine coconut milk, maple syrup, hazelnut butter, dates, and apple. Bring to a boil, stirring
Directions Combine all ingredients in a large container. Mix well and close container. Refrigerate overnight or at least 5-6 hours. Divide into bowls and top
Directions 1. Place rice, water, and lemon in a glass bowl and soak overnight or for 24 hours. 2. Drain and rinse rice. Place rice
Directions Mix the teff with the water in a medium bowl and let stand at room temperature to ferment, covered with a dish towel, until
Directions Preheat oven to 400. Toss delicata and beets in olive oil with a hefty sprinkling of salt and pepper and place in glass casserole
Directions Soak quinoa in a large pot covered with water and 2 tablespoons fresh lemon juice. Let soak for 24 hours. Drain quinoa completely and
Directions Preheat oven to 400 degrees. Prepare a baking sheet by lining with a Silpat mat or parchment paper. Prepare a work surface of two
Directions In a medium bowl, mix the buckwheat flour, baking powder, pepper, half the salt, and mustard powder. In another bowl, whisk the egg whites with
Directions Soak quinoa overnight in a bowl of water. When ready to cook, drain and rinse quinoa. Cook quinoa in a pot of 4 cups
Directions Soak quinoa in water overnight for 12-24 hours. Drain and rinse. Combine quinoa, cubed pumpkin and water in a medium saucepan and bring it
Directions Combine tahini, oil, vinegar, lemon juice, salt and pepper in a large bowl. Add kale and massage with your hands to break down the
Directions Dry the pumpkin seeds on a towel. Toast the pumpkin seeds briefly in a dry pan, just until they release a toasty fragrance. Whisk