TYT cooking (healthy)

KALE CHIPS
Wash and thoroughly dry a large bunch of kale leaves and discard the stems. Rub a spoonful extra virgin olive oil on to the kale leaves until everything has a nice even coating. Add garlic powder and kosher salt to taste. If you have a dehydrator, it would be best! If not, you can bake the kale chips at 200F for 2-3 hours until crisp.

COCONUT RICE PUDDING
Ingredients for 2 portions:
1 tbsp coconut oil (you can use butter for non-vegan)
1/3 cup Arborio rice
1 16oz can coconut milk
2 cups almond milk (you can use regular milk for non-vegan)
2-3 tbps sugar (you can use honey for non-vegan)

Directions:
This is a lot like making risotto. Bring coconut milk and almond milk to a boil and bring down to simmer on lowest heat. In a separate small pot, add coconut oil and rice in pan on medium heat and stir for 1 minute until rice is a bit translucent. Add 1/4 cup at a time of hot liquid into the rice and stir and shake the pan often. When the rice absorbs all the liquid, add more liquid, a little bit at a time. This will take about 30-40 minutes. Finish by stirring in 2-3 tablespoons of honey. Serve chilled (at least 4-6 hrs in the fridge), put a saran wrap touching the pudding to prevent thick layer forming on top.

The best part of this is that it will taste SOOO creamy without the “cream”, the rice produces this creamy texture when stirred often throughout the cooking process (again, just like making risotto).

VEGGIE CHIPS DESSERT
Carrot, Beet, Turnip (dehydrated)
Maple syrup almond dip with cinnamon.

GINGER LEMON TEA & FIGS

CITRUS SHAVED ROOTS SALAD
Beet, turnip, radish, kumquat, lemon, arugula, red carrots.
Dressing: Coconut vinegar, olive oil, chili powder, honey, lemon juice.

BEET SMOOTHIE
Red apple, carrot, beet, lime, ginger, spinach.

BANANA & PARSLEY SMOOTHIE
1 banana
1/2 cup chopped parsley
1 cup almond milk

RAW NATTO DONBURI
To make the raw “rice”:
1 cup soaked cashews
1/2 teaspoon celtic salt
1 1/2 cups peeled and diced turnips or daikon radish
1 1/2 finely chopped cauliflower head

Chop, chop, chop everything into small pieces! Or use food processor.

PICKLED VEGETABLES
1 cup water
1 cup brown rice vinegar
3-4 bay leaves
2 tablespoons salt
1/3 cup of sugar

Bring mixture to a boil and simmer for 5 minutes, let cool, then add to chopped veggies. Wait 3 days before eating.

Vegetables to pickle: cauliflower, garlic, cabbage, turnips, radish, beets, broccoli stems, and more. Red cabbage or beets will get you that pretty pink color!