Healthy Recipes

Copycat Cookbook

Feel Better Recipes Inspired by

True Foods Kitchen

Copyright

Copyright 2020 New Wave Publishing.  All rights reserved under International and Pan-American Copyright Conventions.  No rights granted to reproduce this book or portions thereof in any form or manner whatsoever without the express written permission of the copyright owner(s).

Legal Notice

Content in this book is provided “As Is”.  The authors and publishers provide no guarantees regarding results of any advice or recommendations contained herein. Much of this book is based on personal experiences of the author(s) and anecdotal evidence.  Although the author and publisher have made reasonable attempts to for accuracy in the content, they assume no responsibility for its veracity, or for any errors or omissions.  Nothing in this book is intended to replace common sense, medical, legal or other professional advice.  This book is meant only to be informative and entertaining.  Encore Books and its authors shall not be liable in the event of incidental or consequential damages in connection with, or arising out of, the providing of the information offered herein.

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Table of Contents

Introduction

Refreshers

Watermelon Lemonade

Honey Cucumber Lemonade

Pomegranate Chia Limeade

Medicine Man

Hangover RX

Kale Aid

Honeydew Cooler

Matcha Horchata

Cocktails

Oaxaca Pina Punch

Pom Collins

Ginger Margarita

Passion Colada

Citrus Colada

Apple Gold Rush

The Detox Retox

Basil Cucumber Collins

Cherry Bourbon Sour

Hot Butternut Rum

Starters

Butternut Squash Soup

Roasted Beet & Goat Cheese Salad

Kale Guacamole

Coconut Shrimp

Roasted Brussels Sprouts

Charred Cauliflower

Herb Hummus

Summer Corn & Tomato Flatbread

Seared Chicken Satay

Fig & Onion Tart

Salads

Kale Salad

Mediterranean Salad

Good Earth Kale Cobb

Organic Tuscan Kale Salad

Bowls

Ancient Grains Bowl

Korean Noodle Bowl

Spicy Panang Curry Bowl

Cauliflower Polenta Bowl

Teriyaki Quinoa Bowl

Poke Bowl

Dashi Ramen

Burgers & Sandwiches

Unbeetable Burger

Grilled Chicken Avocado Wrap

Inside Out Quinoa Burger

T.L.T

Entrees

Thai Coconut Sea Bass

Lasagna Bolognese

Coconut Shrimp Tacos

Grilled Fish Tacos

Desserts

Key Lime Mousse

Flourless Chocolate Cake

Chia Seed Pudding

Squash Pie

Refreshers

Watermelon Lemonade

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 6 persons

Ingredients

4 cups watermelon, cubed, plus more for garnish

½ cup sugar

1 sprig of mint, fresh, plus more for garnish

¾ cup lemon juice, freshly squeezed

Zest of 1 lemon, fresh

2 ¾ cups water, divided

Ice, for serving

Directions

Combine ½ cup of water with the sugar, mint sprig and lemon zest over moderate heat in a small saucepan; bring the mixture to a boil & continue to cook for a minute or two more, until the sugar is completely dissolved. Let completely cool and then, strain; discarding the solids.

Combine the lemon syrup with the lemon juice, watermelon and leftover water in a blender. Purée on high power until completely smooth and then, strain the mixture into a large pitcher filled with ice. Evenly divide between the glasses & garnish each glass with a slice of watermelon & a mint sprig; serve immediately & enjoy.

Honey Cucumber Lemonade

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 2 persons

Ingredients

4 tablespoons honey

2 lemons, small

3 cups water

½ cucumber

Ice

Directions

Squeeze the juice of a lemon into a large glass.

Add 2 tablespoons of honey into each glass and then, add 1 ½ cups of water; give it a good stir until the honey has dissolved.

Feel free to add more of honey or lemon juice to taste.

For garnish: Thinly slice 4 rounds of cucumber & set aside.

Extract juice from ½ of a cucumber using the juicing machine; set aside.

Add ice to each lemonade cup.

Pour the cucumber juice on top & add the cucumber slices.

Serve immediately & enjoy.

Pomegranate Chia Limeade

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 1 person

Ingredients

4 cups cold water

Splash pomegranate juice

1 tablespoon chia seeds

Lime wedge

Directions

Add water with pomegranate juice, chia seeds & a lime wedge to a large glass; give the ingredients a good stir until combined well.

Serve immediately & enjoy.

Medicine Man

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 6 persons

Ingredients

24 to 32 blueberries, fresh

2 ½ ounces sea buckthorn juice

20 ounces strong brewed black tea (2 ½ cups), cooled

2 ½ ounces agave nectar

10 ounces pomegranate juice, unsweetened (1 ¼ cups)

30 ounces cranberry juice, unsweetened (3 ½ cups)

Soda water

Directions

Combine the tea with pomegranate juice, cranberry juice, sea buckthorn juice, and agave nectar in a large pitcher. Refrigerate until required.

Muddle four blueberries into each glass and then, fill the glasses approximately ⅔ full of the prepared mixture; give it a good stir until mixed well.

Add ice cubes & fill the leftover glass with the soda water. Serve & enjoy.

Hangover RX

Prep Time: 2 minutes

Cooking Time: 2 minutes

Servings: 2

Ingredients

1 coconut water (approximately 16 fluid ounces)

Half a pineapple, approximately 3 cups of chunks

1 vanilla bean or vanilla bean paste or a splash of vanilla extract

1 orange, freshly squeezed

Directions

Remove the skin from half of the pineapple & slice into small chucks (approximately 3 cups in total). Ensure that you include the core. Now, juice one orange and then, slice the vanilla bean lengthwise into half; using a spoon, don’t forget to scrap the bean specks from inside of the vanilla bean pod. Add the entire ingredients together with the coconut water in a blender. Puree on high power until smooth. Pour the mixture into large glasses and garnish each glass with the vanilla bean & a pineapple slice. Serve and enjoy.

Kale Aid

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 2

Ingredients

1 lemon, peeled

1-2 cucumbers, large

1 large apple

5 kale leaves, large

1-2 ribs of celery, large

1” knob ginger, peeled

Directions

Wash & prepare all produce then, push through a juicer. Whenever possible; you need to use the organic produce. Serve immediately over ice & enjoy

Honeydew Cooler

Prep Time: 30 minutes

Cooking Time: 20 minutes

Servings: 8

Ingredients

1 ½ cups ginger ale

8 cups (½”) honeydew cubes

1 can lemonade concentrate (6-ounces), frozen

⅓ cup water

Directions

Place honeydew cubes in an extra-large zip-top plastic freezer bag in a single layer & freeze for overnight. Let stand for 15 minutes at room temperature.

Process each half of ginger ale, honeydew, lemonade concentrate, and water in a blender until smooth, on high power; pour the prepared mixture into a large pitcher. Repeat the step with the leftover half of the ingredients; stir into the pitcher as well; serve immediately & enjoy.

Matcha Horchata

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 2 persons

Ingredients

1 cup of almond milk

1 tablespoon of organic matcha (This is my favorite brand)

1 teaspoon of vanilla

1 teaspoon of honey

½ teaspoon of cinnamon

Ice

Directions

Over moderate heat in a large pan; heat the water until starts boiling and then, mix ¼ cup of hot water with the matcha; give it a good whisk until no lumps remain.

Add the honey to the tea; continue to whisk until incorporated well.

Let cool in the fridge. Once done, add the leftover ingredients.

Shake well; serve immediately & enjoy.

Cocktails

Oaxaca Pina Punch

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients

37 ½ ounces Amaro Averna

7 ½ ounces agave nectar

15 ounces grapefruit juice, fresh

22 ½ ounces Sombra mezcal

15 ounces lemon juice, fresh

7 ½ ounces cold water

45 ounces ginger beer

For Garnish:

Lemon slices

Grapefruit slices

Directions

Add the entire ingredients together into a large punch bowl & fill with the ice.

Garnish with lemon slices and grapefruit. Serve immediately & enjoy.

Pom Collins

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 1 person

Ingredients

1 ounces pomegranate juice

2 ounces club soda

Juice from ½ a lemon, fresh

2 ounces gin

Ice

1 ½ tablespoons basil simple syrup

Basil, for garnish

Directions

For Simple Syrup: Add sugar with basil, and water over high heat in a large sauté pan.

Bring the mixture to a simmer and continue to cook until the sugar has completely dissolved, stirring every now and then.

Remove from the heat; set aside and let cool then, pour through a sieve.

For Cocktail: Add the gin with lemon juice, pomegranate juice & simple syrup to an ice filled, large-sized mixing glass. Thoroughly shake to combine then, strain the mixture into an ice filled glass; top with the club soda.

Garnish with basil. Serve immediately & enjoy.

Ginger Margarita

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 1

Ingredients

7.5 ounces St. Germain

20 dashed orange bitters

15 ounces Gran Centenario Anejo

7.5 ounces ginger honey syrup

8, flamed orange peel

7.5 ounces lemon juice, fresh

For Ginger Honey Syrup:

14 ounces Honey

6 ounces Hot water

8 ounces Ginger juice

Directions

Add the entire ingredients together with ice in a large pitcher. Vigorously whisk until froth appears and then, add more of ice; serve in rocks glass; topped with expressed flamed orange peel.

For Ginger Honey Syrup:

Add ginger juice and honey to hot water; give it a good stir until combined well. Let chill in a fridge.

Passion Colada

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 2 persons

Ingredients

¼ cup cream of coconut

1 cup passion fruit juice

3 ounces rum, optional

2 cups ice

Directions

Combine passion fruit juice with cream of coconut, rum and ice in a blender; blend on high power until completely smooth.

Citrus Colada

Prep Time: 2 minutes

Cooking Time: 5 minutes

Servings: 3

Ingredients

1 can cream of coconut (15 ounce)

Juice & zest of 1 orange, fresh

1 teaspoon vanilla extract

Juice & zest of 2 limes, fresh

1 can pineapple, crushed (8 ounce), undrained

Ice cubes, as needed

Directions

Combine pineapple together with orange juice, cream of coconut, lime zest, lime juice, orange zest & vanilla extract in a blender; add ice & blend on high power until completely smooth.

Apple Gold Rush

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 2

Ingredients

4 teaspoons lemon juice, fresh

½ cup vodka

4 teaspoons calvados

¼ cup apple juice concentrate, frozen, thawed

Ice

Directions

Combine frozen apple juice concentrate together with vodka, fresh lemon juice and Calvados in cocktail shaker; add in the ice. Cover & shake well then, strain the mixture into Martini glasses; serve immediately & enjoy.

The Detox Retox

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 1 person

Ingredients

1 ounces cucumber juice, fresh

¾ ounces lime juice

2 ounces Casamigos Blanco tequila

1 tablespoon Matcha tea powder

¾ ounces mint syrup

Directions

Shake the entire ingredients with ice until combined well; strain into a glass or bottle. Serve immediately & enjoy.

Basil Cucumber Collins

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 2

Ingredients

1 ounces St. Germain elderflower liqueur

Hendricks gin

1 English (seedless) cucumber

2 ounces Hendricks gin (infused with basil and cucumber for a day)

1 ounces lemon juice, fresh

Generous splash of club soda

A bunch of basil, fresh

Directions

Slice ⅓ of the cucumber & add it into large Mason jar or sealed jar. Add a handful of fresh basil leaves then, add the gin. Set aside for a day

For Cocktail:

Fill a martini shaker with ice and then, add the entire ingredients into it. Shake & pour into an old-fashioned glass or a martini glass. Garnish with a slice of cucumber. Serve and enjoy.

Cherry Bourbon Sour

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 1

Ingredients

1-ounce lemon juice, fresh squeezed

2 ounces bourbon whiskey

1 slice orange

½ teaspoon superfine sugar

Maraschino cherry, for garnish

Directions

Combine the bourbon together with sugar & lemon juice in a shaker filled halfway with the ice; shake well.

Strain into a glass over ice.

Garnish with maraschino cherry; serve and enjoy.

Hot Butternut Rum

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4 persons

Ingredients

¼ cup honey

⅔ cup dark brown sugar, packed

½ cup unsalted butter (1 stick), room temperature

¼ teaspoon ground nutmeg

½ teaspoon ground cinnamon

⅛ teaspoon ground cloves

¾ cup rum, spiced

2 cups boiling water

A pinch of salt

4 sticks cinnamon, for garnish

Directions

Beat the brown sugar with nutmeg, cinnamon, honey, butter, cloves & salt using an electric mixer in a medium-sized bowl until completely smooth & blended. Transfer the mixture to a 4-cup measuring cup. Add the rum and then, add 2 cups of boiling water; give it a good stir until the butter mixture is completely dissolved. Evenly divide the buttered rum among four mugs. Garnish each mug with cinnamon sticks; serve immediately & enjoy.

Starters

Butternut Squash Soup

Prep Time: 20 minutes

Cooking Time: 40 minutes

Servings: 4

Ingredients

2 leeks, only white part; thoroughly cleaned & chopped

1 butternut squash

3 tablespoons unsalted butter

½ cup heavy whipping cream

5 cups chicken broth, homemade

Fresh sage or pistachios, chopped for garnish

4 teaspoons ginger, fresh, peeled & minced

¼ teaspoon salt or as required

Directions

Preheat your oven to 400F.

Slice the squash in half long ways & scoop the seeds out. Place the squash on a large-sized baking sheet, cut side down.

Bake in the preheated oven until you can easily pierce the thickest part of the squash using a fork, for 30 to 45 minutes. Let cool and then scoop the pulp out; discarding the skin.

Over medium-low heat in a large soup pot; heat the butter until melted. Add the chopped ginger and leeks. Cook until tender, for 5 to 8 minutes; ensure that you don’t brown the ingredients.

Add the squash pulp along with the 5 cups of chicken stock to the pot. Bring the mixture to a simmer & cook for 10 to 15 minutes, stirring & breaking up the squash using the back of your spoon.

Puree the soup either in a counter top blender or with a hand immersion blender.

Once pureed, stir in the cream & salt.

Ladle the soup into individual bowls; serve immediately topped with chopped pistachios and sage. Enjoy.

Roasted Beet & Goat Cheese Salad

Prep Time: 30 minutes

Cooking Time: 50 minutes

Servings: 4

Ingredients

2 cups arugula, loosely packed

1-pound red beets, trimmed

2 ounces crumbled goat cheese (approximately ½ cup)

¼ cup chopped walnuts, toasted

1 tablespoon extra-virgin olive oil

¼ teaspoon ground pepper

1 cup balsamic vinegar, divided

¼ teaspoon salt

Directions

Preheat your oven to 400F. Place a large piece of aluminum foil on a rimmed baking sheet; place the beets in middle. Make a packet by gathering the sides of your foil up; pour in approximately ½ cup of the vinegar; seal the packet. Roast in the preheated oven for 40 to 45 minutes, until the beets can be easily pierced with a knife and are very tender. Open the foil packet; set aside for 30 minutes and let cool.

In the meantime, bring the leftover vinegar to a boil over medium-high heat in a small saucepan. Cook for 8 to 10 minutes, until decreased to approximately 3 tablespoons; don’t stir. Remove from the heat.

When you can handle the beets easily; peel them and then, slice very thinly using a mandoline or a knife. Arrange the sliced beets on a platter, slightly overlapping.

Toss the arugula with oil, pepper and salt in a medium-sized mixing bowl; arrange over the beets. Sprinkle with goat cheese & walnuts; drizzle with the reduced balsamic. Serve immediately & enjoy.

Kale Guacamole

Prep Time: 20 minutes

Cooking Time: 15 minutes

Servings: 8

Ingredients

½ cup kale, blanched & chopped

⅛ cup fresh cilantro, chopped

⅓ cup orange or grapefruit segments

4 avocados

⅓ cup poblano peppers, roasted

⅛ cup green onion, chopped

½ teaspoon sea salt

Directions

Remove the stems from kale & blanch the leaves in lightly salted, boiling water for a minute, until tender. Shock in ice water until chilled; squeeze dry & finely mince; set aside until ready to use.

Roast the poblano pepper until all sides are charred. Peel the skin; remove the seeds & finely mince the flesh.

Lightly smash the avocado in a large bowl. Mix in the blanched kale, poblano, onions, cilantro, citrus & salt until incorporated well. Serve with pita or any of your favorite chips.

Coconut Shrimp

Prep Time: 20 minutes

Cooking Time: 50 minutes

Servings: 6 persons

Ingredients

2 cup shelled edamame

1 clove of garlic

1 bunch of scallion

1 1-inch cube of ginger

1-quart miso broth

2 tablespoon truffle oil

½ teaspoon cayenne pepper

¼ cup soy sauce

1 pack of wonton wrappers

½ cup chopped parsley

Directions

Boil the shelled edamame for a minute or two over high heat. Drain & rinse under cold running tap water.

Combine the edamame with 2 tablespoon miso broth, scallion, garlic, ginger, 1 teaspoon of truffle oil & parsley in a food processor or blender.

Place a tablespoon of the prepared filling in the center of a wonton wrapper. Wet the edges & fold while fusing the sides together.

Boil in the leftover truffle oil, miso broth, soy sauce & cayenne pepper for a minute.

Plate your dumplings in a large-sized shallow broth & garnish with some edamame & scallion.

Roasted Brussels Sprouts

Prep Time: 15 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients

For Umami Sauce:

1 cup flaked nutritional yeast

¼ cup apple cider vinegar

6 garlic cloves, mashed

3/8 cup low-sodium tamari

1 cup olive oil

½ cup water

For Brussels Sprouts:

1 ½ pounds Brussels sprouts, halved

⅓ cup Umami Sauce

2 garlic cloves, thinly sliced

½ teaspoon lemon zest, freshly grated

2 teaspoons lemon juice, freshly squeezed

1 ½ teaspoons canola oil

¼ teaspoon each of freshly ground black pepper & salt

Directions

For Umami Sauce:

Add the entire ingredients (except oil) together in a food processor.

Then, with the motor still running; add oil in a thin stream.

For Brussels Sprouts:

Over high heat in a large skillet or wok; heat the oil until hot. Once done; add the garlic & Brussels sprouts; sauté for a minute, stirring frequently. Add ¼ cup of water; cover & cook for a minute or two, tossing to evenly cook. Remove the cover & stir in the lemon juice, prepared Umami Sauce, zest, pepper, and salt. Continue cooking for 5 to 7 minutes, until the liquid is decreased to a thick sauce; tossing occasionally. Transfer to large plate & serve hot. Enjoy.

Charred Cauliflower

Prep Time: 15 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients

2 tablespoon fresh mint leaves, chopped

1 head cauliflower, broken into florets

8 dates, chopped into small pieces

1-2 tablespoon extra-virgin olive oil or avocado oil cooking spray

½ cup pistachios, toasted

For Sauce:

½ tablespoon Harissa paste

2 tablespoon lemon juice, freshly squeezed

½ cup water

1 tablespoon maple syrup, optional

¼ cup plus 1 tablespoon Tahini

Directions

Preheat your oven to 500F.

For Sauce: Combine the entire ingredients together & set aside until ready to use.

For Charred Cauliflower: Cut the florets away from the core and then, break into small-sized florets

Evenly spread across the baking sheet, in a single layer

Lightly coat the florets with avocado oil cooking spray or extra-virgin olive oil

Roast for 20 to 30 minutes in the preheated oven

Once charred to your liking, remove them from the oven

Plate the cauliflower; top with the prepared sauce, dates, pistachios and/or mint. Serve immediately & enjoy.

Herb Hummus

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 10 persons

Ingredients

1 can garbanzo beans (15 ½ ounces), drained

½ small jalapeño, seeded & coarsely chopped

1 garlic clove, large, chopped

2 tablespoon lemon juice, freshly squeezed

1 ½ tablespoon tahini

½ teaspoon ground cumin

Juice of 1 lime, fresh

¼ cup extra-virgin olive oil

2 tablespoon cilantro, coarsely chopped

¼ teaspoon salt

For Serving:

Red onion, thinly sliced

Cucumber slices, cut into moon shapes

Kalamata olives

Cherry tomatoes, halved

Pita bread

Feta cheese, crumbled

Directions

For Hummus: Place the garbanzo beans with tahini, cilantro, jalapeño, garlic, lime and lemon juice, cumin & salt in a food processor; blend on high power until you get smooth paste like consistency. Slowly add the olive oil in a thin stream & continue to blend until smooth & combined well. Transfer to a large-sized bowl. Store for up to 3 days in a refrigerator.

To Plate; smear the hummus and ensure that it covers the bottom of your plate completely; leaving ½” rim clean. Top with the cucumbers, tomatoes, onion, olives & feta cheese. Garnish with a squeeze of lemon & a drizzle of olive oil. Brush the pita with some oil & grill for 10 seconds on each side, until grill marks appear. Cut the pita into wedges & place on a separate small plate. Serve and enjoy.

Summer Corn & Tomato Flatbread

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2 persons

Ingredients

3 to 4 ounces shredded mozzarella

¼ cup red onion, sliced

2 to 3 tablespoons chile pepper, minced

½ cup red pepper, sliced

1 ear sweet corn; remove the kernels

2 tablespoons fresh basil, minced

⅓ to ½ cup tomato sauce, roasted

2 Pizza Crusts

1 just-ripe tomato, medium, sliced thinly

2 teaspoons fresh oregano, minced

1 tablespoons fresh chives, minced

Directions

Preheat your oven to 350F. Prepare the vegetables as required.

Place the crusts on a sheet tray & cook per the directions. Spread a couple tablespoon of the sauce on top and then, layer with the tomato slices. Evenly sprinkle the corn mixture over both the crust followed by the herbs and lastly the cheese.

Bake in the preheated oven for 10 to 12 minutes, until the cheese has completely melted & turn browned. Remove from the oven & let cool slightly before cutting.

Seared Chicken Satay

Prep Time: 20 minutes

Cooking Time: 1 hour & 20 minutes

Servings: 4

Ingredients

1 ¼ pounds chicken breast; cleaned& cut into 1 ½ to 2” long & 1” thick chunks.

4 garlic cloves, minced

¼ teaspoon each of ginger powder & salt

3 tablespoon vegetable oil

½ teaspoon red pepper, crushed

2 tablespoon curry powder

1 cup onions, finely chopped

2 teaspoon sugar

½ can of coconut milk (approximately 6 to 7 ounces)

2 heaping tablespoon of peanut butter

1 tablespoon lime juice, optional, for marinade

½ teaspoon soy sauce

Fresh cilantro, optional, for garnish

Directions

Combine the curry powder with crushed red pepper flakes, half of the minced garlic, ginger, 1 tablespoon vegetable oil & salt until you get paste like consistency.

Spread the paste over the chicken; evenly massaging the paste over the chicken pieces.

Transfer the coated chicken into the fridge & let marinate for a couple of hours

When ready to cook, heat a skillet over moderate heat with approximately 2 tablespoon of oil.

Work in batches & sear half of the marinated chicken pieces for 3 minutes per side

When done, remove the cooked chicken pieces & keep warm.

Continue performing this step with the leftover chicken pieces.

For Peanut Coconut Sauce:

Over moderate heat in a small pot; heat a dash of oil until hot. Once done; add onion and garlic; sauté until turn translucent

Whisk in the 2 tablespoon of the peanut butter and continue to cook until it melts completely.

Add the soy sauce and sugar to taste; adjust the flavor as required

Wash dry & chop the cilantro for garnish.

Fig & Onion Tart

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 4 persons

Ingredients

5 medium onions; peeled & sliced

150 g fresh figs, quartered

3 sheets puff pastry; thawed

1 tablespoon balsamic vinegar

2 tablespoons brown sugar

1 egg; cracked & whisked in a bowl

1 tablespoon honey

30 g feta cheese

Ground cinnamon

4-5 sprigs of thyme; leaves stripped off

1 tablespoon of vegetable oil

A pinch of salt

Directions

Preheat your oven at 375F.

Now, over medium-high heat in a pot; heat the vegetable oil until hot and then, add the onions with a pinch of salt. Fry until browned slightly, for 5 to 10 minutes. Add in the balsamic vinegar & brown sugar; give it a good stir. Continue to fry for 2 to 3 more minutes. Turn off the heat & transfer the onions to a large bowl. Using a cling film; cover the bowl & then put in the fridge to cool.

Now, line a large-sized baking tray with the baking paper. Put two sheets of puff pastry on the tray with one sheet overlapping slightly the other. Brush the sides of the pastry with egg wash using a pastry brush. Cut the strips out of the third sheet of puff pastry and then, place those strips over the egg-washed edges on the tray. Brush the edges of the pastry again with the egg wash. Prick some holes in the middle area of the pastry using a fork.

Once the onions have cooled down, evenly spread them out over the pastry. Put the fresh figs on top, evenly spaced out. Sprinkle a few pinches of cinnamon on top & lastly, sprinkle with the thyme leaves.

Place in the preheated oven & bake for 15 to 20 minutes. Once cooked, crumble the feta cheese over & drizzle with the honey. Serve and enjoy.

Salads

Kale Salad

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2 persons

Ingredients

2 bunches kale (approximately 14 ounces), remove the ribs & slice the leaves into ¼” shreds

¼ cup lemon juice, freshly squeezed

3 garlic cloves, minced

½ cup Parmigiano-Reggiano or Grana Padano cheese, finely grated

2 tablespoons whole wheat breadcrumbs, toasted

½ cup extra-virgin olive oil

A pinch of red pepper flakes

½ teaspoon salt

Parmigiano-Reggiano or Grana Padano cheese shavings, for garnish

Directions

Whisk the oil with garlic, lemon juice, red pepper flakes and salt in a salad bowl. Add the kale; toss well until nicely coated. Let sit for 10 to 30 minutes at room temperature. Add the breadcrumbs & grated cheese; toss again.

Just before serving; garnish with the cheese shavings. Cover & refrigerate any leftovers for up to 2 days.

Mediterranean Salad

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 1 person

Ingredients

Red quinoa

Sliced cucumber

Watercress

Sliced baby tomatoes

Feta cheese

Sliced red onion

Kalamata olives, sliced

Roasted potato, shrimp, chicken, optional

For the Dressing:

A pinch of oregano

Garlic powder to taste

½ teaspoon Dijon mustard

Olive oil

Red wine vinegar

¼ teaspoon honey

Pepper & salt to taste

Directions

Cook the quinoa per the directions mentioned on the package. In the meantime, prepare your veggies & the dressing. Toss the entire ingredients together in a large bowl; serve immediately & enjoy.

Good Earth Kale Cobb

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 1

Ingredients

1 ½ ounces organic Tuscan kale, shredded

4 each cherry tomatoes; halved

1 ½ ounces fresh romaine lettuce (1” pieces)

¼ cup Cashew Poblano Ranch

2 ounces grilled asparagus, 2-3” bias

1 tablespoon sweet corn, dried

2 tablespoon Gorgonzola cheese

¼ each avocado

2 tablespoon garbanzo beans; rinsed

1 teaspoon hemp seeds

2 tablespoon pickled watermelon radish

For Grilled Asparagus:

2 ounces asparagus

1 drizzle of grape-seed Oil

4 turns black pepper, fresh

1 pinch kosher salt

For Pickled Watermelon Radish:

¼ cup maple syrup

1 cup watermelon radish; peeled & julienned

¾ cup rice wine vinegar

Directions

Combine the organic Tuscan kale with Cashew Poblano Ranch dressing & romaine.

Toss until combined well. Place the greens mixture in a chilled bowl, large-sized.

Add the dried corn with grilled asparagus, tomatoes, Gorgonzola, pickled watermelon radish & garbanzo beans in clockwise order.

Place the avocado in middle of your salad & sprinkle with the hemp seeds.

For Pickled Watermelon Radish:

Mix rice wine vinegar with maple syrup until combined well.

Add in the watermelon radish; let marinate for half an hour.

Refrigerate the radish in liquid until ready to use.

For Grilled Asparagus:

Toss the asparagus with oil then, sprinkle with black pepper & salt.

Grill until charred lightly, over high heat.

Remove from the heat & let cool until ready to use.

Organic Tuscan Kale Salad

Prep Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4 persons

Ingredients

scant fresh lemon juice (¼ cup)

1 bunch Lacinato kale

scant extra-virgin olive oil (¼ cup)

2 garlic cloves, crushed

1 tablespoon lemon zest

⅛ teaspoon red chili pepper flakes or to taste

Pepper & salt, to taste

Optional Ingredients:

¼ cup breadcrumbs, toasted

¼ to ½ cup Pecorino Romano cheese, freshly grated

Directions

Whisk the lemon juice together with red chili flakes, olive oil, lemon zest, garlic, pepper & salt in a small bowl.

Rinse & tap the dry kale leaves; removing the stems.  Cut the leaves into ribbons.  Add them to a large-sized mixing bowl.

Pour the dressing on top of the chopped kale; add half of the cheese.  Toss well until evenly coated.  Top with the leftover cheese & breadcrumbs.  Serve immediately & enjoy.

Bowls

Ancient Grains Bowl

Prep Time: 10 minutes

Cooking Time: 40 minutes

Servings: 2

Ingredients

1 ripe avocado, sliced

2 sweet potatoes, peeled & diced ½”

1 small red onion, peeled & sliced

2 servings ancient grains, cooked

1 tablespoon Sambal Oelek or to taste

½ cup snow peas

1 tablespoon Dijon mustard

1 ½ tablespoons honey

1 tablespoon chives for garnish

¾ cup mushrooms, sliced

1-2 tablespoons extra-virgin olive oil

Pepper & sea salt to taste

Optional Ingredients:

Pesto

Sliced rotisserie chicken or shrimp sautéed in olive oil

Directions

Preheat your oven to 425F. Place the oven rack in upper third position of your oven. Cover a rimmed cookie sheet with the parchment paper; set aside until ready to use.

Prepare onion and potatoes, place on the prepared cookie sheet and then, drizzle with olive oil; sprinkle with freshly ground pepper and sea salt; toss well.

Place in the preheated oven & set the cooking time to 35 minutes

After 15 minutes, start cooking the grains.

In the meantime, slice the chives and mushrooms. Whisk honey with Dijon mustard and sambal oelek; set aside until ready to use.

When the cooking cycle completes; add the snow peas and mushrooms to the pan & set the cooking time to 5 minutes.

Remove the veggies from your oven, evenly divide the cooked grains into two bowls; top with the veggies and generously drizzle with the sauce, leaving some in a small bowl to use as required. Add the avocado, a dollop of pesto and chives. Serve immediately & enjoy.

Korean Noodle Bowl

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4 persons

Ingredients

For the Dressing:

1 tablespoon fish sauce

2 tablespoons brown rice vinegar

¼ cup soy sauce, low-sodium

2 tablespoons honey

1 to 2 tablespoons lime juice, fresh

2 garlic cloves, grated

1 tablespoon fresh ginger, grated

2 teaspoons sesame oil

For the Gochujang Sauce:

2 tablespoons gochujang or to taste

1 tablespoon honey

2 teaspoons sesame oil

For the Noodle Salad:

¾ cup carrots, julienned or diced

1 box gluten free rice noodles (8 ounces)

½ cup red bell peppers, chopped or thinly sliced

2 cups mache rosettes plus a handful for garnish

½ cup yellow bell peppers, chopped or thinly sliced

Sesame seeds

¼ cup scallions diced

Roasted peanuts unsalted

¾ heaping cup shredded red cabbage

Lime wedges

¾ cup English cucumber, julienned or diced

Directions

For Dressing:

Combine the entire ingredients together in a small to medium sized bowl; whisk together until combined well & set aside until ready to use.

For Spicy Gochujang Sauce:

Combine the entire sauce ingredients together in a small-sized mixing bowl. Taste & adjust the ingredients as required; set aside until ready to use.

For Noodle Salad:

Boil the rice noodles per the instructions mentioned on the package, for 5 minutes. Drain & set aside.

Toss the cooked rice noodles with the entire veggies in a large-sized mixing bowl; pour the dressing on top of the noodle salad. Mix well until everything is nicely coated with the prepared dressing.

Pour in the gochujang mixture; toss again.

Garnish with diced scallions, peanuts, sesame seeds, lime wedges & a handful of fresh mache rosettes sprinkled over the top; serve immediately & enjoy.

Spicy Panang Curry Bowl

Prep Time: 5 minutes

Cooking Time: 5 minutes

Servings: 4 persons

Ingredients

2 tablespoon coconut palm sugar

1 to 1 ½ cup can coconut milk

5 kaffir lime leaves

1 cup broccoli

2 cups lobster tails or chicken or shrimp

¼ teaspoon fish sauce

2-3 tablespoon panang curry paste or to taste

Directions

Steam the broccoli.

Combine the entire ingredients together in a medium-sized pot; cook until warm.

Serve immediately & enjoy.

Cauliflower Polenta Bowl

Prep Time: 30 minutes

Cooking Time: 30 minutes

Servings: 4 persons

Ingredients

For Cashew Butter

3 ½ ounces white miso

1 cup salted cashews

For Garlic Puree

10 heads of garlic (approximately 2 cups)

½ cup water

1 cup grape-seed oil

½ tablespoon kosher salt

For Cauliflower Polenta

1 each head of cauliflower, medium-sized

¼ cup cashew butter

1 ½ cups water

¼ cup garlic puree

1 small piece fresh turmeric, peeled

2 tablespoon extra-virgin olive oil

½ tablespoon kosher salt

For Spring Vegetables:

1 cup each of snow peas, snap peas & edamame, blanched

2 tablespoon fresh scallion, chopped

1 cup yellow squash, roasted

2 cups grilled asparagus

1 teaspoon chili flakes

4 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

Directions

For Cashew Butter:

Soak the cashews in lukewarm water for overnight.

Strain the water out and then add them with white miso in a blender; blend on high power until completely smooth.

Reserve the mixture until ready to use.

For Garlic Puree:

Combine the garlic with the grapeseed oil over low-heat in a medium-sized sauce pot.

Cook until the cloves are tender & soft.

Once done; set aside and let the garlic & oil mixture to cool.

Once done, puree the mixture in a blender then, slowly add the water followed by the kosher salt.

Continue to puree the ingredients until smooth.

For Cauliflower Polenta:

Peel the turmeric, unwrap the cauliflower & cut off any green leaves and the stem.

Grate the cauliflower & turmeric using a food processor or fine box grater.

Put the grated cauliflower & turmeric together with garlic puree, water & kosher salt into medium-sized sauce pot.

Bring the mixture to a boil; cook for 8 to 10 minutes, until the cauliflower is soft with no visible water, stirring frequently using a rubber spatula.

Once done, fold in the extra-virgin olive oil & cashew butter.

Serve immediately.

For Spring Vegetables:

Combine the entire ingredients together in a medium-sized mixing bowl until vegetables are coated evenly with the olive oil & seasoning.

Place the vegetables in a medium-heat sauté pan; gently heat the vegetables; ensure that they don’t change their color.

To Assemble:

Heat the cauliflower polenta over low-heat in a medium size sauce pot.

Spoon the cauliflower polenta into the center of a serving platter or large plate.

Spoon the spring vegetables on top.

Serve hot & enjoy.

Teriyaki Quinoa Bowl

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4 persons

Ingredients

For Teriyaki Sauce:

3 tablespoons packed brown sugar

1 tablespoon honey

¼ cup soy sauce

2 garlic cloves, minced

1 cup water

½ teaspoon fresh ginger, grated

For Slurry

2 tablespoons water

1 tablespoon cornstarch

For Quinoa Bowl

2 cups dry quinoa

3 large boneless, skinless chicken breasts; cut into bite sized pieces

1 cup carrots, shredded

8 ounces sugar snap peas

2 broccoli crowns, cut into bite sized pieces

1-pint mushrooms, sliced

2 baby bok choy, cut into bite size pieces

1 avocado, pitted, peeled & sliced

3 tablespoons vegetable oil, divided

4 cups water

Directions

Prepare the quinoa per the directions mentioned on the package.

For Teriyaki Sauce:

Add water with honey, soy sauce, brown sugar, ginger and garlic over medium-high heat in a medium saucepan; bring the mixture to a boil.  Once done; decrease the heat & let simmer for 8 to 10 minutes.

For Slurry: Combine the cornstarch with water in a small bowl; whisk well using a large fork. Slowly add to the teriyaki mixture; continue to whisk until incorporated well until thicken.

For Vegetables & Chicken:

Season the chicken pieces with pepper and salt. Now, over moderate heat in a large skillet; heat 2 tablespoons of oil until hot.  Add the chicken pieces & cook for 5 to 7 minutes. Remove to a large plate.

Fill a medium sized pot with water and bring it to a boil over moderate heat.  Add a large pinch of salt; boil the vegetable until crisp & tender, for 2 to 4 minutes. Using a slotted spoon; remove the vegetables to a bowl of ice & water; let the vegetables to cool.

Add the cooked vegetables with 1 tablespoon of oil in the same skillet in which you have cooked the chicken.  Cook for a minute and then, add the chicken; continue to cook until heated through.  Add in ⅓ cup of the Teriyaki sauce & heat until bubbly. Feel free to add more of sauce if desired.

Serve over quinoa, just before serving; don’t forget to add the avocado slices.

Poke Bowl

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

For the Tuna

½ pound sushi grade tuna, cut into ½” cubes

2 tablespoons gluten-free tamari or reduced sodium soy sauce

¼ cup sliced scallions

1 teaspoon sesame oil

½ teaspoon sriracha

For the Spicy Mayo

2 teaspoons sriracha sauce

2 tablespoons light mayonnaise

For the Bowl:

1 cup sushi white rice or short grain brown rice, cooked

½ medium Hass avocado (approximately 3 ounces), sliced

1 cup cucumbers, peeled & diced ½” cubes

2 sliced scallions, for garnish

1 teaspoon black sesame seeds

For Serving:

Gluten-free tamari or reduced sodium soy, for serving

Sriracha

Directions

Combine the sriracha with mayonnaise in a small bowl; drizzle with a little water to thin.

Combine tuna with soy sauce, scallions, sriracha and sesame oil in a medium bowl. Toss gently until just combined; set aside and prepare the bowls.

Layer 2 bowls with ½ of the rice, ½ of the tuna, cucumber, avocado & scallions.

Drizzle with spicy mayo & sesame seeds; serve with additional soy sauce on the side. Enjoy.

Dashi Ramen

Prep Time: 45 minutes

Cooking Time: 2 hours & 20 minutes

Servings: 4 persons

Ingredients

For Broth:

3 tablespoons soy sauce

1-ounce shiitake mushrooms, dried

3 tablespoons rice wine vinegar

4 cloves garlic, crushed

3 inches ginger, chopped

3 to 4 bird chilis, dried

⅔ cup bonito flakes, dried

3 large pieces kombu

10 cups water

For Quick Pickles:

1 teaspoon sugar

⅓ cup rice wine vinegar

1 cucumber, large, thinly sliced

A pinch of red pepper flakes

1 teaspoon kosher salt

Other Ingredients (per bowl):

4-5 ounces ramen noodles

1 poached egg

½ head baby bok choy, seared

3 ounces seared tofu

Chopped scallions

Directions

For Broth: Fill a large pot with water and bring it to a simmer over moderate her. Once done; add the mushrooms, kombu, ginger, garlic & chilis. Let steep for 20 to 30 minutes.

Remove the kombu and then, add the bonito flakes; cook for 3 to 4 minutes and then, strain the broth.

Bring the strained broth to a simmer & let simmer for an hour, until the broth is decreased to approximately half its original volume. Season with vinegar and soy sauce.

For the quick pickles: Thinly slice the cucumbers & stir in a bowl with the leftover ingredients until evenly coated; let sit for an hour. Drain & serve with ramen.

Over medium-high heat in a large skillet; heat a drizzle of oil and then, sear the tofu until nicely seared, for 5 minutes per side. Sear the bok choy in the same skillet as well. Cut the baby bok choy in half & drizzle with the oil; sear over high heat for 5 minutes, cut side down.

Just before serving; prepare the ramen per the directions mentioned on the package.

Serve the hot noodles immediately with chopped seared tofu, bok choy, a poached egg, pickles & chopped scallions.

Ladle the simmering broth on top of ingredients; serve immediately & enjoy. Feel free to season with additional soy sauce or any of your favorite sauce.

Burgers & Sandwiches

Unbeetable Burger

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2 persons

Ingredients

1 ¼ pounds beef mince

1 tablespoon Worcestershire sauce

2 handfuls watercress

1 small red onion, very finely chopped

3 beetroot, cooked

1 teaspoon English mustard powder

3 tablespoon mayonnaise

1 tablespoon grape-seed oil

4 burger buns, split

1 large egg yolk

2 tablespoon creamed horseradish

Directions

Put the beef mince with Worcester sauce, egg yolk and onion in a large-sized mixing bowl with some salt & freshly ground black pepper. Coarsely grate in one of the beetroot; mix well using your hands & make 4 fat patties from the mixture; let chill until ready to cook.

Combine the mayonnaise and creamed horseradish with the mustard powder. Now, over moderate her in a non-stick, frying pan; heat the oil until hot. Once done; add the burgers & fry until cooked to your liking, for 5 to 6 minutes per side.

Warm or toast the buns in the oven & slice the leftover beetroot. Stuff each bun with some sliced beetroot, a beefburger, watercress and a dollop of horseradish mayo. Serve immediately & enjoy.

Grilled Chicken Avocado Wrap

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 3 persons

Ingredients

1 chicken breast

3 tablespoon sour cream

1 avocado

3 tablespoon Cheddar cheese, grated

1 teaspoon paprika

½ teaspoon salt

1 teaspoon vegetable oil

3 tortilla wraps

1 cup baby spinach, fresh

¼ teaspoon ground black pepper

1 teaspoon granulated garlic

Directions

Cut the chicken breasts into strips and then, add them to a large bag with the oil, pepper, granulated garlic, paprika and salt; shake well until the chicken is nicely coated.

Heat up a grill pan, add the coated chicken & cook for 3 minutes per side, until cooked through.

Peel & slice the avocado and then, squeeze the lemon juice on top of it.

Transfer the chicken to a large plate, warm up the tortilla wraps for a couple of seconds on each side.

Spread the sour cream on one side of the wrap, sprinkle the grated cheese over and then, add the spinach, chicken & avocado.

Tightly wrap; serve immediately & enjoy.

Inside Out Quinoa Burger

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 6 persons

Ingredients

For Quinoa Patties:

3 cups quinoa, cooked

1 tablespoon Italian seasoning

2 tablespoons flaxseed meal combined with ¼ cup water

½ cup onion, chopped

3 garlic cloves, minced

⅓ cup tahini

2 teaspoons Dijon mustard

½ cup plain hummus

1 teaspoon salt

For Serving:

Tomato slices

Hummus

Fresh lettuce or spinach

Onion slices

Directions

Stir the entire patty ingredients together in a large-sized mixing bowl, until combined well. Make patties from the prepared mixture, using slightly wet hands.

Now, over medium heat in a large, nonstick skillet (lightly coated with the nonstick oil); carefully place the patties & cooking in batches, if required.

Cook for 5 to 7 minutes, until golden brown & flip. Continue to cook the other side until turn golden as well. Let the burgers to rest on a cooking rack for 10 minutes.

Spread the patties with hummus & pile high with spinach, onion, and tomato slices. Serve immediately & enjoy.

T.L.T

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

2 tablespoons maple syrup or brown sugar

¼ cup soy sauce or shoyu sauce

2 tablespoons balsamic vinegar

1 small basket of cherry tomatoes (approximately 2 cups)

3 tablespoons adobo sauce from a can of chipotle peppers

8 ounces of tempeh, cut into ⅓” thick strips

¼ cup extra-virgin olive oil olive oil

1 small head of romaine lettuce, cored and then, cut into ¼” ribbons

4 or 8 hearty whole grain bread, extra-thin slices, toasted

1 tablespoon brown sugar (or maple syrup)

1-2 large avocados, mashed with a pinch of salt just before assembling

3 tablespoons olive oil

scant ½ teaspoon of salt

Directions

Preheat your oven to 350F.

Whisk the 3 tablespoons of olive oil together with balsamic vinegar, shoyu, adobo sauce and brown sugar. Pour approximately ⅓ of the tempeh marinade into an 8x8” baking dish. Pour the leftover marinade on top of the tempeh; cover & keep in the refrigerator for overnight.

When ready; roast the tomatoes. Cut each tomato in half & arrange them in a single layer in a large-sized oven-proof baking dish. Combine the olive oil together with sugar & salt; pour the prepared mixture on top of the tomatoes. Gently toss and ensure that they are coated well. Place in the oven & bake until the tomatoes are sweet and shrunken, for 40 to 45 minutes.

Now, over moderate heat in a large pan; work in batches & cook the tempeh slices for a couple of minutes on per side. Set the tempeh slices aside until you plan to assemble the sandwiches.

To assemble each sandwich, take one slice of the bread & slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce over the avocado, a few tomatoes then, a few slices of the tempeh & more tomatoes. Top with another avocado-slathered bread slice. Serve and enjoy.

Entrees

Thai Coconut Sea Bass

Prep Time: 15 minutes

Cooking Time: 35 minutes

Servings: 4

Ingredients

For Thai Fish

1-pound cod fillets, fresh or frozen (thawed if frozen), cut into 1” chunks

2 tablespoons butter

1 can coconut milk (13-ounce)

2 tablespoons red curry paste

¼ cup shallots, finely chopped

2 tablespoons fish sauce

2 teaspoons fresh ginger root, finely chopped

2 tablespoons fresh lemon grass, finely chopped

3 cups hot cooked rice

For Topping:

1 tablespoon fresh cilantro leaves, chopped

½ cup flaked coconut, sweetened, toasted

1 teaspoon lime zest, freshly grated

Directions

Combine the entire topping ingredients together in a large-sized mixing bowl; set aside until ready to use.

Now, over moderate her in a 12” skillet; heat the butter until completely melted & sizzling. Once done; add the shallots & cook until tender, for 3 to 5 minutes. Add in the curry paste; continue to cook until heated through, for a minute, stirring frequently. Stir in the coconut milk, fish sauce, ginger root, and lemon grass; bring the mixture to a boil.

Once done; decrease the heat to medium low & continue to cook until thickened slightly, for 4 to 6 more minutes. Add in the cod; continue to cook until the fish is opaque & flakes easily, for 5 to 7 minutes.

Evenly divide the rice among serving bowls. Spoon the fish mixture on top of the rice. Top with the coconut mixture. Serve and enjoy.

Lasagna Bolognese

Prep Time: 30 minutes

Cooking Time: 4 hours & 35 minutes

Servings: 8 persons

Ingredients

For Béchamel Sauce:

¼ cup unsalted butter

2 cups whole milk

¼ cup all-purpose unbleached flour

For Bolognese Sauce:

11 ounces ground beef

1 stalk celery, finely chopped

2 pounds tomatoes, peeled & chopped

1 medium yellow or Spanish onion, finely chopped

2 ounces diced pancetta, finely chopped

1 carrot, finely chopped

4 tablespoons unsalted butter

1 freshly ground clove

4 ounces ground Italian sausage

1 teaspoon freshly ground black pepper

4 ounces ground pork

1 cup whole milk

A dash of freshly ground cinnamon

½ teaspoon sea salt

For Lasagna:

16 sheets Italian lasagna noodles

Lasagna noodles (enough to make four layers in a 13x9” baking pan)

1 cup Parmesan cheese, freshly grated

Directions

For Sofrito: Combine the pancetta with celery, onion & carrot with butter over medium heat in a large-sized sauté pan; cook for a couple of minutes, until onion turns pale gold.

Add the pork, beef & sausages to the sofrito; raise the heat to high & continue to cook until turn browned, for a couple of more minutes.

Sprinkle with the cinnamon, ground clove & pepper.

Stir in the tomatoes; bring the mixture to a simmer; decrease the heat to medium. Continue to cook for 15 more minutes over medium heat.

Add milk & season with the sea salt. Decrease the heat & let simmer for 2 & ½ hours, don’t forget to stir the ingredients after every 15 to 20 minutes to prevent sticking and burning. Feel free to add ¼ cup of water, if required; scrape up any browned bits from the bottom & continue to cook.

For Béchamel Sauce:

For Roux: Heat the milk over moderate heat in a heavy bottomed sauce pan until almost boiling.

Melt the unsalted butter with flour in a separate pan, over low heat. Rapidly stir with a large wooden spoon. Cook for a minute and then remove from the heat.

Slowly add half of the hot milk to the butter-flour mixture, stirring constantly.

Return the flour, butter, milk mixture to low heat until the sauce starts to thicken. Add the leftover milk; slowly stir. Continue to stir until it comes to a boil.

Season with some sea salt & continue to stir until you get your desired consistency. Remove from the heat.

For Lasagna:

Preheat your oven to 375F. Prepare the lasagna per the directions mentioned on the package. Drain and then, rinse under cold water.

Lay the individual lasagna noodles out on kitchen towels and ensure that they do not stick together.

Spread a small amount of olive oil around the inside of a 13x9” non-reactive - stainless or Pyrex baking pan.

Put a layer of lasagna noodles down first. Layer on a third of the Bolognese sauce, then a third of the bechamel sauce.

Sprinkle with the grated Parmesan. Repeat two more times. Top with a final layer of noodles & sprinkle with the grated Parmesan.

Tent the casserole with aluminum foil. Put lasagna into the middle rack of your oven. Bake until the top starts to get lightly browned, for 20 to 30 minutes.

Remove from oven & let cool for a couple of minutes before serving.

Coconut Shrimp Tacos

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4 persons

Ingredients

1-pound grass-fed beef

1 tomato, diced & de-seeded

1 medium yellow onion

½ of a red onion, diced

1 jalapeño, diced & de-seeded

1 package grain-free tortilla

1 avocado, cut into ½ inch cubes

½ cup iceberg lettuce, shredded

1 tablespoon ground cumin

1 tablespoon bacon fat or any of your favorite cooking fat

1 ½ teaspoons smoked paprika

1 teaspoon coriander

½ teaspoon cayenne pepper

1 lime, quartered

A bunch of fresh cilantro

1 ½ teaspoons salt

1 tablespoon chili powder

Directions

For Garnish: Dice the tomato, red onion, a few tablespoons of cilantro, jalapeño, lettuce and avocado; set aside.

Combine the chili powder with cumin, cayenne, coriander, paprika and salt in a small bowl; set aside until ready to use.

Dice the yellow onion & sauté in 1 tablespoon of cooking fat or baking fat until translucent and browned slightly, over medium heat.

Add the ground beef & spices; mash well until you get taco meat like consistency.

Cook until meat is completely cooked through and no red visible.

Place a few tortillas in a dry pan & cook until warm & slightly browned, for a minute on each side.

Place the tortillas on a plate & gently fold them in half.

Place the cooked meat in the tortillas; top with the prepared garnishes & freshly squeezed lime. Serve and enjoy.

Grilled Fish Tacos

Prep Time: 20 minutes

Cooking Time: 50 minutes

Servings: 6 persons

Ingredients

For Fish:

2 pounds Pacific halibut or mahi-mahi, ½ to ¾” thick, skinned & cut into 4 portions

4 teaspoons Ancho chili powder

1 teaspoon ground cumin

2 tablespoons lime juice, fresh

1 teaspoon garlic powder

½ teaspoon freshly ground pepper

1 teaspoon onion powder

2 tablespoons extra-virgin olive oil

1 teaspoon salt

For Coleslaw:

12 corn tortillas, warmed

¼ cup mayonnaise, reduced-fat

2 tablespoons fresh cilantro, chopped

1 teaspoon lime zest, fresh

¼ cup sour cream, low-fat

2 tablespoons lime juice, fresh

1 teaspoon sugar

3 cups green or red cabbage, finely shredded

Freshly ground pepper

⅛ teaspoon salt

Directions

For Fish: Combine the lime juice with chili powder, cumin, oil, garlic powder, onion powder, pepper and salt in a small-sized mixing bowl. Rub the adobo rub all over the fish. Let stand until the fish absorbs the flavor, for 20 to 30 minutes.

For Coleslaw: Combine the mayonnaise with sour cream, lime zest, cilantro, sugar, lime juice, pepper and salt in a medium-sized mixing bowl; continue to mix until completely smooth & creamy. Add in the cabbage; toss until combined well. Refrigerate until ready to use.

Preheat your grill over medium-high heat.

Lightly oil the grill rack. Grill the marinated fish for 3 to 5 minutes on each side, until easily flakes with a fork & cooked through. Transfer the fish to a large platter; separating into large chunks.

Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.

Desserts

Key Lime Mousse

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 10 persons

Ingredients

½ cup key lime juice

2 teaspoons sugar

⅔ cup graham cracker crumbs

2 tablespoons butter, melted

1 can sweetened condensed milk (14 ounces)

2 cups heavy cream

Directions

Mix the graham cracker crumbs with butter & sugar in a small-sized mixing bowl. Evenly divide the crumb mixture between 8 to 12 small-sized dessert glasses.

Beat the cream using an electric mixer until stiff peaks form.

Whisk the sweetened condensed milk with lime juice in a separate bowl until completely smooth.

Fold the lime mixture into the whipped cream until blended well.

Spoon or pipe the mixture on top of the graham cracker crumbs. Refrigerate until ready to serve.

Just before serving; garnish with fresh lime wedges.

Flourless Chocolate Cake

Prep Time: 10 minutes

Cooking Time: 1 hour & 30 minutes

Servings: 8

Ingredients

½ cup butter

4 squares semisweet chocolate (approximately 1 ounce), chopped

¾ cup white sugar

3 beaten eggs, large

½ cup cocoa powder

1 teaspoon vanilla extract

Directions

Preheat your oven to 300F. Grease an 8” round cake pan & then, dust with the cocoa powder.

Melt the chocolate & butter over lightly simmering water in the top of a double boiler. Remove from the heat & stir in the cocoa powder, sugar, vanilla, and eggs. Pour into the prepared pan.

Bake for half an hour. Let cool in the pan for 8 to 10 minutes and then, turn out onto a wire rack to completely cool. Slice and serve.

Chia Seed Pudding

Prep Time: 20 minutes

Cooking Time: 10 minutes

Servings: 4 persons

Ingredients

½ cup chia seeds

2 cups coconut milk

¼ cup maple syrup

½ teaspoon vanilla extract

¼ teaspoon cinnamon, optional

Directions

Blend the entire ingredients (except the chia seeds) in a blender until completely smooth. Once done; whisk in the chia seeds.

Pour the mixture into a glass container or jar; place in the refrigerator for overnight.

During the initial one hour or so; whisk or shake the ingredients a couple of times.

Squash Pie

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 8 persons

Ingredients

2 pounds butternut squash

1 recipe pastry for a 9-inch single crust pie

⅛ teaspoon ground cinnamon

1 cup white sugar

⅛ teaspoon ground nutmeg

1 tablespoon butter, melted

2 cups hot milk

½ teaspoon ground ginger

3 large eggs

A pinch of salt

Directions

Preheat your oven to 425F. Cover the squash cubes with water in a small saucepan. Bring it to a boil over moderate heat & cook for 12 to 15 minutes, until tender. Drain; cool & then, mash. Measure 2 cups of mashed squash out & refrigerate the leftover.

Combine the sugar with spices & salt. Blend in the squash, milk, margarine or butter, and eggs. Pour the filling into an unbaked pie shell.

Bake in the preheated oven until a knife blade comes out clean, for 35 to 40 minutes.

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