Makes for 4

Ingredients: 
1 onion chopped
3 cloves of garlic diced
1 piece of ginger diced
1/2 cup sesame oil
1/2 cup braggs liquid aminos (organic soy sauce OR just use extra salt)
1/2 bunch swiss chard chopped
3/4 cup chopped broccoli chopped
1/2 cup of snow peas
1 large carrot chopped
1/2 bunch spinach chopped
1/2 one bok choy chopped
1/4 bunch of cilantro/coriander chopped
1 packet of kelp noodles or brown rice noodles
 
Action:
1. Heat sesame oil in wok or large pan
2. Add onions and garlic and cook til browned
3. Add all other vegetables and cook until the greens shrink and mix easily
4. Add braggs, lower heat and cover until broccoli and carrots are fully cooked
5. Add kelp noodles and cook until noodles are soft and mixed in with other ingredients
7. Garnish with fresh cilantro and enjoy :)

Garnish with one avocado cubed, fresh cilantro and a squeeze of lemon/lime!

This recipe was created by Mr F in New York, January 2013.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Makes plenty for 4 people!

Ingredients: 
1 cup extra virgin coconut oil plus extra for cooking
one brown onion diced
3/4 cup nutritional yeast (or more if you like it cheesier!)
3 cloves of garlic diced
1 tablespoon himalayan salt
1/2 cup fresh thyme 
1 tablespoon of sesame oil
1 cup of chopped cauliflower
1 packet of brown rice pasta - macaroni! 
5 cups of vegetable stock 
(or make your own vegetable stock: boil for 1.5-2 hours in a large pot... 5 cups of water with 2 carrots diced, 2 tomatoes chopped, 3 celery stalks chopped, 1 small onion diced, 2 cloves of garlic diced, one leek chopped, 3 teaspoons of himalayan salt, a handful of bay leaves, 2 tablespoons of thyme and 2 tablespoons of parsley... After boiling drain so you are left with the liquid. Use this as vegetable stock and you can store in glass jar in fridge for one week. Discard the fiber of the vegetables, use it for compost or eat it, do what you like to be resourceful.)

Action:
1. In a large pot add the vegetable stock and coconut oil and bring to the boil. Stir and then add the pasta.
2. While the pasta is boiling, in a fry pan heat extra virgin coconut oil. Add the onion and garlic and fry until golden. Then Add the salt and thyme and fry together for a couple minutes and then add all of this fry into the pasta pot.
3. Next add the chopped cauliflower and thyme and let simmer on medium heat for 4 minutes.
4. Add the nutritional yeast and stir. 
5. Add the sesame oil as the sauce starts to thicken.
6. It is ready when the pasta is cooked and the sauce is thicker. 

TIP:
+ To make the sauce thicker add more nutritional yeast, cauliflower and/or pasta.
Try adding one chopped zucchini! 
+ If it becomes too dry add more sesame or coconut oil. 
+ If you want it cheesier add more nutritional yeast!
+ Add more salt if you like it saltier! 
+ Add peas for some color.
+ Add curry powder for MAC N CHEESE CURRY STYLE ;) 

This recipe is DAIRY FREE, SOY FREE and GLUTEN FREE. It is a great alternative to 'cheese'!

This recipe was created by Liana Werner-Gray in New York, January 2013. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Makes: For 4 people

Estimated total time to make: 30 minutes

Ingredients: 
1 bag of brown rice pasta
1 kale
1 bunch of watercress
1 bunch of spinach
1 bunch of cherry tomatoes
1 onion
5 cloves of garlic
Choose extra virgin coconut oil or olive oil for cooking
Himalayan salt
Action:
1. Boil the pasta until cooked. Add 2 pinches of salt to the water and a tablespoon of olive oil. 
2. While pasta is boiling, in a fry pan heat the oil and cooked the diced onions and garlic on medium heat until caramelized. 
3. When the pasta is cooked add it to the onion and garlic and stir. 
4. Add 1 tablespoon himalayan salt, kale, spinach and water cress to the fry pan and toss together until the greens are wilted. 
5. Serve to a plate and garnish with cherry tomatoes and fresh basil!

SUGGESTIONS:
+ ADD avocado cubes 
+ ADD a squeeze of lemon
+ ADD cayenne pepper to make it spice
+ ADD nutritional yeast to make it taste cheesy
+ ADD a handful of fresh basil at the end

This recipe is VEGAN. It is also GLUTEN FREE, dairy free, soy free.

This recipe was crated by Liana Werner-Gray January 2013.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved