Pan-Seared Carrots and Kale with Hazelnuts

Serves 4 3 tablespoons extra-virgin olive oil ¾ pound carrots, peeled and cut on the bias into ¼-inch pieces 2 shallots, cut into ½-inch rings ½ teaspoon sea salt ½ teaspoon Maple syrup, or more to taste Pinch of crushed red pepper flakes 2 bunches black kale, stemmed and torn into bite-size pieces

Miso Tahini Dip

Makes ¾ Cup, Serves 6 ½ cup raw sesame tahini 1½ tablespoons red miso ¼ cup water (approximate) 2 garlic cloves, pressed and allowed to sit for 10 minutes 1. Mix the tahini and miso in a bowl until well combined. Add the water gradually while stirring. The mixture will first thicken and then turn

Marathon Meal

Marathon Meal Sources: 1. Null, Gary. Gary Null’s Power Foods: the 15 Best Foods for Your Health. New American Library, 2007.

Lentil Tabbouleh

Serves 6 Lentils 1 cup dried lentils, preferably Le Puy green lentils, rinsed well 2 garlic cloves, pressed and allowed to sit for 10 minutes 1 Turkish bay leaf or ⅓ of a California bay leaf ¼ teaspoon sea salt ½ cup Basic Lemon Vinaigrette (recipe here) Salad 1 small cucumber, peeled, seeded, a

Indian Potato Salad

Serves 4 INGREDIENTS 2½ pounds assorted potatoes (a variety for color, taste, and texture) ⅓ cup crunchy sprouts ⅓ cup fresh parsley, chopped ½ cup olive oil ⅙ cup balsamic vinegar ⅛ cup tamari or wheat-free soy sauce 2 teaspoons cayenne pepper 1 teaspoon cumin ½ teaspoon sea salt ½ teaspoon fresh

Green Beans in Tomato Sauce

Serves 4 3 tablespoons extra-virgin olive oil 1 onion, sliced ½ to 1 teaspoon crushed red pepper flakes (optional) 1 (15-ounce) can peeled and crushed Italian tomatoes, with juice 2 garlic cloves, pressed and allowed to sit for 10 minutes 1 teaspoon dried oregano 1 tablespoon dried basil 1 pound Ro

Grandma’s Stuffed Cabbage

Grandma’s Stuffed Cabbage Serves 4 INGREDIENTS 1 medium white cabbage 3 cups brown rice, cooked 1 cup mushrooms, chopped 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon basil 16 ounces tomato sauce Nondairy Romano or Parmesan cheese (optional) DIRECTIONS 1. Preheat oven to 375°F.

Chili Con Tempeh

Chili Con Tempeh Sources: 1. Null, Gary. Gary Null’s Power Foods: the 15 Best Foods for Your Health. New American Library, 2007.