Buckeyes Recipe (from the jar of Smucker’s PB!)

1 1/2 cups PB

2 1/2 cups powdered sugar

1/2 cup buttery spread (I use Earth Balance)

1 tsp vanilla

Melted choc chips

Mix pb, sugar, butter, vanilla until semi-dry and crumbly

Shape into 1/2” balls

Dip balls into chocolate (make it look like an eye I guess?)

Place on wax paper and refrigerate

Curried carrot salad

1 lbs Carrots peeled and shredded

¼ cup Vegan Mayo

1 cup Raisins

2 Tbsp Curry powder

2 Tbsp Apple cider vinegar

Himalayan pink salt to taste

Mix all ingredients together and chill for at least 2 hours

Kale Salad

1 ½ lbs Kale stems removed

1 medium sized apple diced (I leave the skin on for color)

2 Tbsp Lemon Juice

2 Tbsp Olive Oil

2 Tbsp ACV (Apple Cider Vinegar)

1 Tbsp Himalayan pink salt

In a large bowl add all of the ingredients except the apple. Massage the kale like you were kneading dough until it is uniformly dark green and the amount of kale has reduced in size and then add the apple.

Kitchari

Ingredients

½ Cup Split Mung Beans

1 Cup Basmati Rice

6 Cups Water

2 Tbsp Vegan Butter or Ghee

½ Tsp Brown Mustard Seeds

½ Tsp Turmeric

¼ Tsp Cumin Seed

½ Tsp Ground Ginger

Himalayan Pink Salt & Pepper to taste

1 Lime

3 Stems of Cilantro (optional)

1 Cup Chopped Kale (I used a cup of the kale salad for extra flavor)

Procedure

1. Soak the rice and beans for at least 3 hours (overnight is better). Rinse thoroughly until water runs clear.
2. In a large saucepan over medium heat, add butter, cumin, and mustard seeds.
3. Once the seeds start to pop add ginger, salt, pepper, and tumeric. Saute for another minute.
4. Add rice and mung beans and saute another minute or so while stirring.
5. Add water and bring to a boil. Then reduce to low heat. Cover and cook until beans are soft, about 45-50 minutes.
6. Remove from heat and stir in the juice of 1 lime and kale. Cover and let the kale steam for 3 minutes.
7. Spoon into bowls garnished with chopped cilantro and enjoy!!!

Tips

The longer you soak the beans and rice the better, more gasses are released which means less gas in your belly.

You can add any veggies you like just adjust for the cooking time, you may want to add them earlier.

If it gets too thick, you can thin it with water.

Parsley is a great substitute for cilantro.

Crock Pot Lentil Stew

1 cup diced Carrots

½ cup diced Celery

2 cups Lentils (I used a combo of black & red)

1 ½ cup Coconut Milk

3 cups Veggie Broth

2 Tbsp Curry Powder

1 cup Green Peas

1 cup TVP (Textured Vegetable Protein)

1 tsp Himalayan Pink Salt

1. Rinse Lentils and add everything but the peas and TVP to a crock pot on high.
2. Cook for around 3 hrs and then stir in peas and TVP and let it cook for another half hour.
3. Top with cilantro or parsley and serve