Holiday 2020 Cookbook by plantpeople

The Plant People Cookbook

A COMPILATION OF FUNCTIONAL AND FLAVORFUL RECIPES

Hi Plant People, Too many cooks in the kitchen? Not in our house. In the spirit of holiday gatherings, we’ve brought together a few of our favorite folks who know good food and great drinks. Together, we created this functional cookbook: recipes that will help with your sleep and cognition, anxiety and stress, inflammation and recovery, immunity and gut health. You know, the little things that matter a lot this time of year (and all year). The recipes are bountiful creations that can be enjoyed anytime of the year. So apron up (or not - that’s your business), get cooking and enjoy the process of nourishing yourself and those you love. Enjoy!

The

Gabe Kennedy @gabe_kennedy

team and friends

Jodi Moreno @whatscookinggoodlooking_

Biju the Chef @bijuthechef

Chef Lentine Alexis @lentinealexis

Chef Daniel Ceballos @sacredfoodchef

Table of Contents

Functional Benefit Guide Keep an eye out for these icons as a clue for each recipe’s functional benefit

Letter from our Founders 3

To Start 6

To Sip 14

To Accompany 22

To Share 30

To Finish 40

Lemony Orzo Chicken Soup 8

Beet + Radish Carpaccio with Preserved Lemon Coconut Yogurt

To Start

Sprouted Lentil Croquette, Kefir & Watercress 12

Lemony Orzo Chicken Soup 4 Servings

Prep Time: 5 Minutes

INGREDIENTS

Cook Time: 40 Minutes

METHOD

• 2 tbsp olive oil • 1 large white onion, diced • 3 stalks celery, sliced into ½” pieces • 12 oz. boneless skinless chicken thighs, pat dry • Kosher salt • Freshly ground black pepper • 8 cups low-sodium chicken broth • ¾ cup orzo • ¼ cup lemon juice, plus wedges for serving • ⅓ cup chopped dill

Step 1 Heat oil in your Stock Pot over medium-high heat. Add in the onions and celery and cook until vegetables have softened, 7-9 minutes. Season your chicken thighs with salt and pepper, add to pot, then add broth. Step 2 Bring mixture to a boil, reduce heat to a simmer, cover, and cook until chicken is opaque, 17-23 minutes. Transfer chicken to a cutting board and shred into pieces. Step 3

TOOLS

• Stock Pot • Chef’s Knife • Oak Cutting Board

Bring broth back to a boil, add orzo and cook until al dente, 8-9 minutes. Turn heat off, add chicken, stir in lemon juice, and season with salt and pepper to taste. Ladle into bowls and serve with extra lemon wedges.

QUICK TIP Feeling ambitious? Have food scraps or chicken bones? Skip the store bought broth and make your own.

SOOTHE INFLAMMATION & BOOST IMMUNITY Warm liquids are soothing for the throat and nose passageways while lemons are a great source of Vitamin C. 8

By Equal Parts @getequalparts At Equal Parts, we’re firm believers that chicken soup is good for the soul. On cold, rainy, or otherwise gloomy days, it’s a safe bet that you’ll find us in the kitchen loading up our Stock Pot with homemade stock, vegetables, and herbs. This three-step recipe is all of the coziness we’re craving this winter with a lemony twist and orzo instead of noodles. Plus, warm soups are extra soothing for inflammation of the throat and nose on days you’re not feeling your best.

Beet + Radish Carpaccio with Preserved Lemon Coconut Yogurt 2–4 Servings

Prep Time: 5 Minutes

INGREDIENTS Yogurt • 5-6 oz coconut or greek yogurt • 1 tbsp preserved lemon (or regular lemon juice) • 1/4 tsp salt • Freshly cracked black pepper Carpaccio • 3-4 radishes, sliced thin • 2-3 medium sized beets, sliced thin • Juice from half a lemon • ½ tsp sea salt • Freshly cracked black pepper • Optional toppings, i.e. herbs such as mint, cilantro, parsley, sesame seeds

Cook Time: 40 Minutes

GUT HEALTH & IMMUNITY Yogurt is packed with probiotics and beets are good sources for Vitamin C, iron and magnesium.

METHOD Step 1 First, mix the yogurt. Combine all of the ingredients for the yogurt in a small bowl, cover, and set in the fridge until you’re ready to serve. Step 2 Then, in a medium bowl, combine the sliced radishes and beets along with the lemon juice, salt, and pepper. Allow them to sit for no less than 1 hour, but the longer the better. Overnight would be best (but not necessary if you’re short on time). Step 3 Assemble, and serve. When you’re ready to serve this dish, spread the yogurt all over a medium-sized plate, and then place the beets and radishes on top (leaving behind some of the liquid, if there is a lot). Top with any of the suggesting toppings and another sprinkle of salt.

By Jodi Moreno @whatscookingoodlooking_ 10

GUT HEALTH & BALANCE Sprouted lentils are easier to digest, helping with gut health. This benefit is compounded by kefir’s bountiful probiotics and watercress’ nutrient density.

Sprouted Lentil Croquette, Kefir & Watercress 4 Servings

INGREDIENTS Kefir Sauce • 1 cup kefir (cultured milk) • 1½ tsp honey • 1 tsp kosher salt Watercress Sauce • 1 tsp caraway seeds • 1 tsp coriander seeds • 2 cups (lightly packed) trimmed watercress leaves • ½ cup low-sodium vegetable broth • ½ tsp kosher salt Croquettes & Assembly • 1 tsp caraway seeds • 4 scallions, white and palegreen parts only • 1 serrano chile, seeded, chopped • 3 garlic cloves, chopped • 4 oz pumpernickel bread, torn into small pieces • 2 oz ricotta • 1 cup sprouted lentils • ¼ cup low-sodium vegetable broth • 1 tbsp onion powder • 1 tbsp paprika • 1½ tsp kosher salt, plus more • Vegetable oil (for frying; about 3 cups) • Pomegranate molasses and watercress leaves (for serving)

METHOD Step 1 For kefir sauce, stir ingredients in a small bowl; cover and chill. Step 2 For watercress sauce, toast seeds in a small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in a spice mill. Purée all ingredients in a blender until smooth. Cover and chill until ready to use. Step 3 Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill. Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet. Step 4 Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 ½ tsp salt in a food processor to a paste. Form into 12 balls. Step 5 Pour oil into a large skillet and heat over medium-high until oil bubbles when a pinch of lentil mixture is added. Cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt. Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.

By Gabe Kennedy @gabe_kennedy A healthy croquette!? These crispy, spiced balls of goodness are nutrient dense and bursting with flavor. The freshness of watercress, richness of kefir and sweet and tart pomegranate molasses pairs perfectly.

Citrus Honey Love Muddle 16

To Sip

Kin Pomme 18

Midnight Delight 19

Lion King Turmeric Latte 20

Wolf Moon Latte 21

Citrus Honey Love Muddle INGREDIENTS • • • • • • •

Limes Lemons Oranges Mint to taste Honey to taste Salt to taste Tea (citrus, ginger, green or black pair well)

METHOD Step 1 In a large bowl, toss citrus with mint and sprinkle with salt. In a mason jar, place a layer of citrus muddle, and cover that layer in honey. Step 2 Repeat the layering until jar is filled. Step 3 When ready to use, place a heaping spoonful of the honey and fruit mixture in your favorite mug. Add a tea bag and cover with hot water, letting it steep for 5 minutes before enjoying.

By Skratch Labs @skratchlabs There is nothing like a muddle puddle of love. Love can be shown in a multitude of ways. One of our favorites is through food. We like to keep this recipe in our back pocket to make for friends when they are feeling sick, as a holiday gift, or for when we need a pick-me-up. This combo not only tastes great, but also looks great when layered in a mason jar, making it a stellar gift.

IMMUNE BOOSTING Honey contains powerful antiviral properties and fresh citrus is packed with Vitamin C.

Kin Pomme 1 Serving

INGREDIENTS • • • • • •

2 oz Kin High Rhode 1 oz pomegranate soda 5-8 pomegranate seeds ½ oz ginger syrup ½ oz lemon juice Rosemary

STRESS SOOTHING

METHOD

Invite a conscious calm with cortisol-reducing reishi mushroom. Relieve restlessness with passion flower.

Step 1 Add Ice to mixing glass. Add Kin High Rhode, pomegranate soda, ginger syrup, and lemon juice. Step 2 Stir for 30 seconds, then strain straight up into a couple. Step 3 Float pomegranate seeds. Garnish with a twig of rosemary.

By Kin Euphorics @kineuphorics High Rhode is an herbaceous euphoric with a tart, floral finish that is meant to be mixed to please your palette. Rhodiola rosea supports the balance of cortisol, the stress hormone that triggers fight or flight. Think of it like a thermostat, tuning you back into homeostasis. Hibiscus and other ingredients like gentian and licorice round out flavor and balance the palette. GABA, 5-HTP, Caffeine and tyrosine support neurotransmitters in charge of mood, pleasure, and reward for a boost of social stamina.

BRAIN BOOSTING BUZZ Balance cortisol, the stress hormone, with rhodiola rosea. Support neurotransmitters with caffeine and tyrosine. 18

Midnight Delight 1 Serving

INGREDIENTS

METHOD

• • • •

Mix Dream Light with your favorite milk and serve warm or chilled to make a meaningful connection of midnight encounters.

2 oz Kin Dream Light 1 oz milk of your choice Prepared ice cubes Ground cinnamon to garnish

By Kin Euphorics @kineuphorics The night belongs to those who dream. Kin Euphoric’s Dream light is an earthy, smoky, and smoothly spiced euphoric. Stip to top off the night, drift into your deepest dreams, and rise for the day ahead.

Wolf Moon Latte 1 Serving

MOOD BOOSTING INFLAMMATION BUSTER Cayenne pepper and cinnamon are nerve-balancing mood boosters and turmeric is a known antiinflammation powerhouse.

Lion King Turmeric Latte

INGREDIENTS • 8 oz Magic Mix House-Made Almond Mylk • 1/2 tsp activated coconut charcoal • 1 tbsp ginger • 1/8 tsp cayenne pepper • 1 tbsp maple syrup • 1 tsp coconut oil • Plant People Drops

METHOD Step 1 In a saucepan, pour plant-based mylk of your choice and heat over medium heat. Step 2 Add in all other ingredients and whisk. Add Plant People Drops to latte mixture. Step 3 Pour into cup and enjoy.

1 Serving

INGREDIENTS • 8 oz Magic Mix House-Made Almond Mylk • 1 tsp turmeric powder • 1/4 tsp cinnamon • 1/8 tsp cayenne pepper • 1/8 tsp nutmeg • 1 tbsp maple syrup • 1 tsp coconut oil • Plant People Drops+ Relief

METHOD Step 1 In a saucepan, pour plant-based mylk of your choice and heat over medium heat. Step 2

Want to mix up your Latte routine and make something a little more mystical? Try out this Latte recipe that we created in January of 2020 for the Wolf Full Moon of that month. That may seem like a lifetime ago, but this recipe is still very much relevant. Activated coconut charcoal helps draw out waste and toxins from the body, along with relieving bloating. Add anti-inflammatory ginger and cayenne pepper to the mix and you have yourself an immuneboosting, detoxifying latte.

Add in all other ingredients and whisk. Add Plant People Drops to latte mixture. Step 3 Pour into cup and enjoy.

By Magic Mix Juicery @magicmixjuicery Craving a good for your latte with a little spice and everything nice? This is the one for you especially because it’s made with easy ingredients that most of us have in the pantry. Cayenne pepper is a mood booster, cinnamon helps calm the nerves and nutmeg is shown to be antimicrobial. The star of the show, Turmeric, helps fight inflammation and provide powerful antioxidants. One of our best-selling Lattes at Magic Mix is now available for you to make at home, because sharing is caring.

By Magic Mix Juicery @magicmixjuicery

DETOXIFYING DELIGHT Draw out toxins with activated charcoal and reduce inflammation with ginger and cayenne pepper.

To Accompany

Mushroom + Pecan Stuffing & Pâté 24

Charred Brussels Sprouts with Reishi Dashi 26

Garlic Toast with Balsamic White Beans & Tomatoes 28

CELLULAR IMMUNE BOOST Mushrooms have beta glucans which boost your immune system.

Mushroom + Pecan Stuffing & Pâté INGREDIENTS • • • • • • • • • • • • • • •

1 lb sliced mushrooms 1 cup pecan pieces 1/2 an onion, diced 6 oz baby spinach 1 cup cooked potato skins 1 cup cubed bread 1/4 cup olive oil 1 tbsp of herbs: thyme, sage, or tarragon celery salt Ground pepper Old Bay seasoning Nutmeg Salt Grated parmesan cheese 1/4 cup of goat or cream cheese Optional: Crack a Plant People Advanced Immune Power Capsule into your mix for added mushroom power

METHOD Step 1 Bring a large, deep pan to medium high heat, no oil. Add the mushrooms, pecan pieces and onion to the pan. Sauté until the mushrooms begin to brown around the edges. Step 2 Next, add the spinach, potato skins, cubed bread, olive oil and herbs. Sauté thoroughly, then add a sprinkle of celery salt, ground pepper, Old Bay seasoning, nutmeg, salt and grated parmesan cheese to taste. Remove the mixture from the pan, and use as a stuffing or dressing.

QUICK TIP To make a pâté: Fold in 1/4 cup of goat or cream cheese and cook on low heat until thoroughly incorporated. Blend in a food processor until creamy, spread over grilled bread or serve with crackers. It’s also a great sandwich spread.

By Skratch Labs @skratchlabs The next time you find yourself peeling potatoes, don’t toss those peels! They’re a key component to this nutritious, delicious Mushroom + Pecan Stuffing! Keep about 1 cup of thick peels from sweet or regular potatoes, and cook them until tender in salted water, drain and set aside until you’re ready to make this delicious recipe. Combine them with your favorite mushrooms for this power house side dish or make it the star of your meal. Mushrooms have been used for centuries for their medicinal effects maximize your intake with this recipe!

Charred Brussels Sprouts with Reishi Dashi 4 Servings

INGREDIENTS

METHOD

• 2” knob of ginger, grated • 2 garlic cloves, smashed • 1 ½ quarts low sodium vegetable broth • 2 dried shiitake mushrooms • 2 tbsp coconut aminos • 2 tbsp tamari sauce or soy sauce • 2 tbsp mirin • 1 tsp + ¼ tsp kosher salt, divided • ¼ tsp crushed red pepper flakes • 1 tbsp maple syrup • 2 tsp reishi powder • 2-3 tbsp sesame oil, divided • 1 lb brussel sprouts, cleaned and halved • furikake or toasted sesame seeds (to serve - optional)

Step 1 In a small saucepan, sauté the garlic and ginger in 1 tbsp of the sesame oil over medium heat, until fragrant - 2-3 minutes. Add the stock, shiitake mushrooms, coconut aminos, tamari, mirin, 1 tsp of the salt salt and reishi powder. Bring the stock to boil over medium-high heat, then reduce heat to medium and simmer partially covered for 30 minutes to allow the flavors to melt. Step 2 Meanwhile, preheat the oven to 400°F. Line a sheet pan with aluminum foil and set aside. Toss the brussel sprout halves with the remaining ¼ tsp of salt and ¼ tsp red pepper flakes, 1 tbsp maple syrup and 1 tbsp sesame oil to coat, then transfer the sprouts to the prepared sheet pan. I like to turn them cut side down so as to get a nice even char. Step 3 Transfer the brussel sprouts to the oven and roast until golden and caramelized, 20-25 minutes. Step 4 Remove from oven and divide between bowls. Strain the aromatics from the broth with a fine mesh strainer and divide the broth between bowls, pouring over the sprouts. Drizzle with sesame oil and sprinkle with furikake and serve immediately.

By Chef Lentine Alexis @lentinealexis I often find myself in L.A. one of my proverbial “grounding rituals” in the city is getting myself a seat at The Rose Venice bar, ordering a cocktail and a bowl of their crispy brussel sprouts. When you think of the type of meal you’d enjoy just steps from a Southern California beach, perfectly charred and caramelized brussel sprouts swimming in a little pool of perfect umami broth is not one of the images you’d conjure, but it should be. Some of the little sprouts crunch with caramel goodness, others explode with that slurp-worthy broth. It’s gorgeous and simple and one of the dishes I’ve missed most not traveling this year. My riff below uses superpowered reishi and shiitake mushrooms to bring the umami, instead of meat. Be sure to have extra coconut aminos and tamari on hand to drizzle + slurp.

BLOOD SUGAR BALANCING IMMUNITY BOOSTER Slowly cooked mushrooms are packed with nutritional compounds, Brussels sprouts are high in antioxidants and ginger is a natural blood sugar balancing agent. 27

PLANT POWERED COGNITION Rosemary is known to boost alertness and focus while beans are packed with protein, fiber and iron.

Garlic Toast with Balsamic White Beans & Tomatoes INGREDIENTS • • • • • • • •

METHOD

3 ½ tbsp olive oil, divided 1 pint grape tomatoes Kosher salt 2 large cloves garlic , divided 2 tbsp balsamic vinegar 2 sprigs rosemary 1 tbsp butter 15 oz. cannellini beans, rinsed and drained • 4 slices thick sliced countrystyle bread • 1 tbsp parmesan • 2 sprigs rosemary

TOOLS • • • •

Fry pan Essential pan Chef’s knife Oak cutting board

Step 1 Heat 2 tbsp oil in your Fry Pan over medium-high heat. Add tomatoes and a pinch of salt, cook stirring occasionally, until they blister and pop and juices begin to caramelize, 8-10 minutes. Step 2 Mince 1 clove garlic and add to the pan, cook until fragrant, 1-2 minutes. Turn the heat down to medium and add balsamic vinegar and rosemary, cook stirring occasionally to lift any brown bits from the bottom of the pan and until vinegar reduces slightly, 2-3 minutes. Turn heat down even more, to low, and add butter and a pinch of salt and stir until butter has completely melted. Add beans into tomato mixture, toss to mix, and cook until beans are fully heated through. Add more salt to taste as needed and remove from heat. Step 3 Meanwhile, heat the remaining 1 ½ tbsp oil in your Essential Pan over medium heat. Place sliced bread into a pan coating each side generously with oil, toast until bread becomes golden brown on both sides, 2-3 minutes per side. Remove from heat and transfer toast to cutting board. Slice remaining clove of garlic in half crosswise and rub cut side over the surface of each slice of toast. Step 4 Transfer garlic toast to plates, divide bean mixture on top of toast, add some parmesan on top, and serve immediately.

By Equal Parts @getequalparts Garlic bread never disappoints, but when topped with balsamic white beans and tomatoes we’ve found that it becomes an instant hit. Simply toast your bread until it’s golden brown and top it with immune-boosting garlic and kitchen staple white beans and tomatoes. Serve this up at your next gathering and it will disappear in minutes, guaranteed.

To Share

Shiitake Asado Immunity Tacos with Chipotle Cashew Crema 32

Kelp Pasta Satay Stir Fry 34

Harvest Chili of Ground Acorn Squash & Apricots 36

Immunity Boosting Mushroom Congee 38

Shiitake Asado Immunity Tacos with Chipotle Cashew Crema 3 Servings

Prep Time: 40 Minutes

INGREDIENTS

METHOD

• 9 organic corn tortillas • 8 large shiitakes or ¾ lb • ½ small red onion (finely chopped) • ½ bunch cilantro (finely chopped) • 1 lime cut into quarters • 1 serrano chile (optional) • 1 fresno chili (optional)

Step 1

Shiitake Marinade • 2 tsbp Coconut aminos • 2 tbsp Orange Juice • 2 medium cloves of garlic (finely minced) • ½ tsp smoked paprika • ¾ tsp sea salt • ¼ tsp freshly ground black pepper • 3 tbsp avocado oil

Step 2

Chipotle Cashew Crema • ¾ cup cashew yogurt • 1 tsp apple cider vinegar • ½ tsp sea salt • ¼ tsp chipotle powder • ¼ tsp freshly ground black pepper

Cook Time: 20 Minutes

TACO ‘BOUT IMMUNE SUPPORT Chili peppers are rich in antioxidants while shiitake mushrooms are immunityboosting powerhouses.

Place all ingredients for shiitake marinade except for avocado oil in a mixing bowl, using a whisk combine all ingredients and slowly drizzle in avocado oil while continuing to whisk mixture. Using a knife remove the stems from the shiitake mushrooms and wipe clean with a dry paper towel. Coat the shiitakes thoroughly with the shiitake marinade, place shiitakes on plate cap up and allow to marinate for at least 30 minutes.

Prepare chipotle cashew crema by adding cashew yogurt, apple cider vinegar, sea salt, chipotle powder and black pepper into a small mixing bowl and whisking until thoroughly combined, set aside. Prepare your onion, cilantro, chiles and lime, set aside. Step 3 Heat your pan or griddle on medium to high heat and cook your mushrooms for 1 to 2 minutes on each side, brushing each side with the remaining marinade. Once mushrooms are thoroughly cooked, allow mushrooms to rest for a minute or so. Then, slice long ways about ¼ inch thick, turn slices 90 degrees and slice into cubes. Heat the tortillas on a nonstick pan on medium to high heat for 1 minute on each side. Step 4 Assemble tacos by placing tortillas down on plate, then adding shiitake mushrooms, red onion, cilantro, chipotle cashew crema, a few slices of chiles and a drizzle of fresh lime.

By Chef Daniel Ceballos @sacredfoodchef I am a Mexican native and grew up eating the most amazing tacos from street vendors in Mexico City. About 15 years ago, I made the transition to a plant based diet for health and spiritual reasons. I thought I would always miss those tacos, but honestly with mushroom tacos like these, I don’t even think about the street tacos from my childhood. Not only are these tacos absolutely delicious, but they are also incredibly nutritious! From the immune-boosting shiitake mushrooms to the antioxidant-rich chiles to the probiotic cashew yogurt, these tacos are just incredible in every way.

Kelp Pasta Satay Stir Fry 1-2 Servings

INGREDIENTS Veggie Stir Fry • 1 pack Akua Kelp Pasta • 1/2 cup purple cabbage, shredded • 1/2 cup red pepper, thinly sliced • 1 small carrot, thinly sliced in rounds • 1 cup broccoli or broccolini florets, blanched • 1/2 cup snap peas, blanched • 1 cup shiitake mushrooms, fried • 2 spring onions, finely chopped Peanut Satay • 1/2 cup crunchy peanut butter • 2 tbsp coconut milk/cream • 2 tbsp sesame oil • 2 tbsp tamari • 1 tbsp rice wine vinegar • 2 tbsp coconut aminos2 tbsp hot sauce or chilli flakes • 1 inch of ginger • 1 clove garlic • • • • • • •

MYRIAD OF MINERALS Kelp is packed with antioxidant minerals, such as manganese and zinc, that help combat oxidative stress.

2 tbsp sesame oil 2 tbsp tamari 2 cloves garlic, minced 1 fresh ginger, minced Fresh cilantro leaves Fresh lime 1 tbsp sesame seeds

METHOD Step 1 Soak your kelp noodles in a bowl of cold water to reactivate. Prep veggies - mince the ginger and garlic, thinly slice onion, shiitake, carrot into half moons, broccoli florets, thin red pepper slices, and finely chop spring onions. Step 2 Add all peanut sauce ingredients into vitamix or food processor and whiz it up until smooth, and slightly chunky. Check flavours and adjust if too salty, spicy, savoury. Set aside. Step 3 Add 2 tbsp sesame oil to a cast iron pan, add ginger, garlic, spring onion lightly fry -2 mins. Next add shiitake, zucchini, broccoli and saute until lightly brown - about 5 mins. Lastly add in snap peas, and red peppers - they don’t need as long to cook - about 2 mins. Step 4 Push your veggies to one side of the pan, add a dash more of sesame oil and add your Kelp pasta lightly fry. Pour your satay sauce onto the kelp and stir well - about 3 mins. Turn off the heat. Step 5 To serve add noodles first, cover with veggies and drizzle peanut sauce over the top. Add the shiitake, sprinkle of sesame seeds, fresh cilantro and squeeze of lime to serve.

By Akua Kelp Jerky @lifeakua AKUA’s Kelp Pasta is a delicious, & nutritious gluten-free, low-calorie pasta alternative. This dish serves as a comfort food for the cooler months, while also being packed with every mineral, nutrient, and vitamin your body could ever want! AKUA created this recipe in collaboration with Aimee Greenacre, a health + wellbeing coach and natural foods chef, that loves to teach on the power of food as medicine, follows the cycle of nature, and follows an “Eat the Rainbow” mantra.

Harvest Chili of Ground Acorn Squash & Apricots 3 Servings

Prep Time: 40 Minutes

INGREDIENTS

METHOD

• • • • • • •

Step 1

• • • • • • • • • • • • • •

2 medium acorn squash 2 small jalapenos, minced 1/2 large onion minced 1/2 cup cilantro, minced 1/2 cup apricots, diced 6 oz tomato paste 1 tbsp your favorite spice blend 1 tbsp soy sauce 1 tsp ground cumin 1 tsp chili powder 1/2 tbsp brown sugar Coarse salt Coarse ground pepper Red pepper flakes to taste Canola or light olive oil 1 large can of your favorite beans, drained and rinsed Your favorite bread or steamed rice 1 lemon 2 small ripe tomatoes, diced Shredded or crumbled cheese/vegan cheese 1/2 cup yogurt/vegan yogurt

FLAVOR, FIBER, FUNCTION Loaded with fiber, vitamin C, antioxidants and minerals like magnesium.

Cook Time: 20 Minutes

Scrub both acorn squash in hot water, scoop out seeds, and cut one into large cubes. Then, pulse in food processor until coarsely minced. Slice the second one carefully into “halfmoon” pieces about 1/4” thick. Leave skin on. Lay slices in one layer on baking sheet, drizzle olive oil, sprinkle salt and pepper, and place into oven for about 20 minute. Flip over and continue to bake until edges are crispy. Step 2 Bring a large pot to medium-high heat. Add a splash of oil to coat the bottom, then add in minced acorn squash. Scrape frequently with a wooden spoon, and cook until skin is crispy and squash has turned a deep orange golden color. Add minced onions and carrots, saute and scrape pot for 5 minutes. Then, add in apricots, jalapenos, half the cilantro and half the tomatoes. Saute until pan is mostly dry. Quickly while scraping pan, add in 1 tsp chile powder, 1 tsp ground cumin, 1 tsp coarse black pepper, 1 tbsp mexican seasoning blend, 1/2 tbsp brown sugar, soy sauce, and red pepper flakes to taste. Step 3 Add in and roast 1 small tin of tomato paste. Add 2 cups water, and reduce heat and let simmer until desired thickness. Gently fold in rinsed beans. Taste for salt and heat. To finish, chop acorn squash slices, and sprinkle over a bowl of chili, finish with jalapenos, cilantro, and remaining tomatoes. Add your favorite cheese or yogurt and enjoy with warm bread.

By Biju the Chef @bijuthechef Roasted Acorn squash in any variety is one of my all time favorites year round, but especially during the holidays. It’s warm and wintery, cooks up with a slight sweetness and complexity that most of us didn’t quite appreciate growing up. My favorite techniques involve leaving the skin on, grinding to use in chunky soups and sauces, or roasting in thin strips to get gorgeous sweet and savory “chips” which can be crumbled and sprinkled over all your favorite soups, salads, and entrees for a gorgeous salty crunch that adds a layer of texture most meat eaters can appreciate. Roasting and cooking veg with skin and roots and leaves is an old technique found in rustic food cultures which use every piece of the fruit, while building multiple complex layers of flavor and healthy goodness!

Immunity Boosting Mushroom Congee INGREDIENTS • 1 quart mushroom broth • 3/4 cup long grain rice • 4 capsules Advanced Immune Power • Ginger, 2” minced, divided in half • Garlic, 5 cloves minced, divided in half • 1 tbsp Sesame Oil • Astralagus, 4” piece • 3 tbsp EVOO • 1/2 lb shiitake mushroom • 1/4 lb maitake mushroom • 1/8 cup radish, sliced • Lemon • Honey, maple syrup or sugar • 3 scallions, sliced • Gomasio

METHOD Step 1 Heat 1 tsp sesame oil with ginger and garlic until aromatic. Add rice and toast it. Add 4 cups mushroom broth + 2 cups water + 1 tbsp soy sauce + opened capsules of Advanced Immune Power. Simmer until rice is broken down to a porridge-like consistency, about 1 hour. QUICK TIP Wash and freeze your rice overnight to cut cooking time in half. Season with salt and a drizzle of honey. Step 2 For pickled radish, slice radish and toss in lemon juice or rice wine vinegar. Sprinkle with salt and a drizzle of something sweet (honey, maple syrup). Step 3 For sautéed ginger mushrooms, over medium heat, add 2 tbsp sesame oil. Add sliced mushrooms evenly to pan and let sit for 3 minutes. Toss when golden brown then cook for another minute. Add ginger and garlic and scallion, cooking for one minute. Add 1 tbsp of soy sauce and a squeeze from half a lemon. Add salt then remove from heat. To finish, portion congee into the bowl, top with mushrooms, pickled radish and gomasio. Enjoy!

VITALITY & IMMUNITY Immune boosting properties of maitake and shiitake mushrooms and vitality building astragalus.

By Gabe Kennedy @gabe_kennedy This delicate dish incorporates the immune boosting properties of Maitake and shiitake mushrooms and vitality building astragalus. It is a perfect dish to create and give to loved ones who need some extra nourishment and chi.

To Finish

Vanilla & Cardamom Ice Cream 42

Mini Cacao Raspberry Tarts 44

Raw Cacao Almond Butter Cups 46

Vanilla & Cardamom Ice Cream Makes 1 quart

INGREDIENTS • 1 cup unsweetened full fat coconut cream • ⅓ cup cashew butter • 3 tbsp filtered water • ¼ cup coconut oil • ¼ cup cocoa butter • 1 cup cane sugar (to make paleo: substitute 1:1 palm sugar or ¾ cup of honey) • ¾ tbsp vanilla extract • 1 plump vanilla bean, split lengthwise and seeds scraped out • 1 tsp sea salt • 1 tsp ground cardamom (or any other functional powder)

TOOLS • Ice cream maker • Blender

METHOD Step 1 In a small saucepan over medium heat, add the sugar and water together and stir until sugar is completely dissolved, and set aside. Step 2 In a separate small pot, melt the coconut oil and cocoa butter together on low heat, and set aside once completely liquefied. Step 3 In a blender, combine the remaining ingredients: cashew butter, coconut cream, vanilla extract, scraped vanilla seeds, cardamom and sea salt, and start blending on low. Slowly pour in the sugar syrup and blend until homogenized. Next, slowly pour the warm, melted coconut oil and cocoa butter into the blender, allowing the mix to emulsify. Once all ingredients are combined, turn the blender on high for 30 seconds. Allow mix to cool completely (refrigerate up to an hour) before adding to your ice cream machine. Step 4

DELICIOUS DIGESTION This dairy-free dish is laced with cardamom and coconut, which support healthy digestion.

Pour into your machine, and freeze according to the manufacturer’s guidelines. We recommend churning the ice cream until the texture resembles soft serve, and storing in a freezing container until it has reached your desired consistency. Alternatively, feel free to enjoy immediately. This non-dairy treat will keep, frozen, for up to 7 days.

By Van Leeuwen @vanleeuwenicecream We love this recipe because it’s super versatile and always delicious. In this version, we took our original vegan vanilla recipe and added one of our favorite spices, cardamom. Cardamom is a unique spice that has so many wonderfully functional properties. It has anti-inflammatory compounds, contains antioxidants, and supports digestive health. If you are not a fan of cooling cardamom, you could replace it with any of your favorite functional ingredients. We’ve tried out matcha, turmeric, and even mushroom powder, and all have passed the Van Leeuwen HQ taste test!

Mini Cacao Raspberry Tarts 24 Servings

INGREDIENTS

METHOD

Raw Tart Crust • 1 ½ cup golden flax meal • 1 tsp vanilla • 1/3 cup coconut nectar • 1/4 cup coconut oil • 1/8 Himalayan sea salt

Step 1

Cacao Filling • 1 cup cacao butter • 1 cup raw cacao powder • 1/2 cup maple syrup • Fresh or frozen raspberries • Plant People Drops

For tart crust, place flax meal in a mixing bowl with sea salt and mix. Add wet ingredients – vanilla, coconut oil, coconut nectar – and mix again. Line a 12 count mini tart pan with plastic wrap. Line each mini tart cup with the raw pie crust Place in freezer. Step 2 Melt cacao butter in a saucepan. Add maple syrup. Mix in raw cacao powder and whisk – make sure to not burn the chocolate so keep temperature mid to low heat (option here to add Plant People Drops to cacao filling mixture). Remove mini tart pan from freezer. Add one tablespoon of cacao filling to each tart cup. Step 3 Top with fresh or frozen raspberries. Freeze for another 15-20minutes. Remove each tart easily by lifting the plastic wrap and enjoy.

By Magic Mix Juicery @magicmixjuicery Fit for high tea, these super cute and absolutely delicious mini cacao raspberry tarts are made with super clean and simple ingredients. These will light up any person’s mood especially since raw Cacao is shown to be a mood booster. Cacao contains several antioxidants including polyphenols which are known to reduce anxiety and depression. Pretty Magical, if you ask us.

HEAD & HEART Raw cacao is packed with flavonoids, where are shown to help lower blood pressure, improve blood flow to the brain and heart.

SUPERPOWERED SWEET SOMETHING Cacao is known to lower blood pressure and reduce inflammation.

Raw Cacao Almond Butter Cups 24 Servings

INGREDIENTS • • • •

1 cup cacao butter 1 cup raw cacao powder 1/2 cup maple syrup 1 tbsp of nut butter of your choice per cup • 1 dropper of Plant People Drops+ Mind+Body

METHOD Step 1 Melt cacao butter in a saucepan. Add maple syrup. Mix in raw cacao powder and whisk – make sure to not burn the chocolate so keep temperature mid to low heat (Option here to add Plant People Drops to cacao filling mixture). Add one tablespoon of cacao filling to each tart cup of a 12 count mini tart pan (first layer). Place in freezer for 15-20 minutes. Step 2 Remove mini tart pan from freezer. Add a dollop of almond butter or nut or seed butter of your choice to the first layer of cacao filling. Top with one tablespoon of cacao filling. Freeze for another 15-20 minutes. Step 3 Remove each raw cacao almond butter cup and enjoy � Store the rest in the freezer or fridge for up to 3 weeks.

By Magic Mix Juicery @magicmixjuicery These super easy, simple-ingredient Almond Butter Cups are the perfect way to end your day and satisfy that after dinner craving. Add in Plant People Sleep Drops and you have yourself the perfect Magic Mix for any night of the week.

Enjoy in good health BON APPETIT 48