Ingredients

• 3 cups of shredded Chinese cabbage
• 3 cups of shredded red cabbage
• 1 cup of shredded carrots (lengthwise to get soft curls)
• 1 cup of unsalted cashews
• 1/4 of chopped chives (try cutting with scissors)
• 1 cup of roughly chopped mint leaves
• 1 cup of torn cilantro leaves
• 4 small red thai chillies, seeds removed and finely sliced (optional if you don't like spice)
• 4 chicken breasts, cooked in pan and cut into slices
• Coconut Lime Dressing:
• 1 cup of coconut milk
• 2 tablespoons of fish sauce
• 4 tablespoons of lime juice
• 2 tablespoons of coconut sugar

Instructions

1. Combine cabbage, carrot, cashews, chives, mint, cilantro and chicken in a large bowl and toss gently to combine.
2. Combine coconut milk, fish sauce, lime juice and sugar in a measuring cup and stir well to combine. Pour half the dressing over the salad and gently toss to combine. Divide between plates and top with chillies. Add more dressing to taste.

Notes

Ingredients

• 1/2 cup of unpeeled hazelnuts
• 4 large apples, such as Golden Delicious
• 1 tablespoon of lemon juice
• 3 tablespoons of dried cranberries or raisins
• 1 1/2 tablespoons of turbinado sugar (or sugar of choice)
• 1 cup of unsweetened apple juice
• 1 vanilla pod
• Sour cream

Instructions

1. Heat oven to 375F. Put nuts on a cookie sheet and roast about 8 minutes. Remove and put on a clean towel. Rub nuts together until most of the shells come off. Chop roughly.
2. Cut lids off apples. Core with an apple corer. Remove some flesh to create a cavity. Chop the removed flesh and add to a bowl. Mix with lemon juice. Combine apple flesh with chopped nuts, cranberries and sugar. Fill apples. Put tops on apples and add to a casserole dish. Pour apple juice around apples. Cut open vanilla pod, scrape out seeds and add both to juice.
3. Bake on lower rack for 35 - 40 minutes.
4. Serve with a dollop of sour cream or unsweetened whip cream.

Notes

Ingredients

• 1 cup fresh shelled peas or frozen
• 1/4 cup fresh cilantro (including stems)
• 2 tablespoons tahini
• 2 tablespoons lime juice
• 2 small cloves or one large clove chopped garlic
• 1/4 teaspoon ground cumin
• Salt

Instructions

1. Add peas to a small pot with salted water. Bring water to a boil, cook peas until tender, about 2 minutes. Drain and run under cold water for the peas to cool.
2. In small food processor, pulse cooled peas, cilantro, tahini, lime juice, garlic, and cumin 30 to 40 seconds. Season with salt.
3. Serve with crackers, as dip for fresh vegetables or as a sandwich spread. This works great as a base for a cheese sandwich or a fried egg sandwich.

Notes

Ingredients

• 2 tablespoons of olive oil
• 1 medium sized yellow onion, chopped
• 1 cup of Arborio Rice (you need this type of rice)
• 1 cup of dry white wine
• 4 cups of chicken broth (hot is better)
• 2 cups of chopped mushrooms (I used portabella, mini bellas and shitake)
• 1/2 cup of grated Parmesan
• 1/4 cup of butter
• salt and pepper
• 1/3 cup of chopped parsley (optional)

Instructions

1. Heat heavy bottom pot on medium-high heat. Once hot, add olive oil and warm it. Add onions, stir and cook until glossy, but not brown.
2. Add rice and stir to coat with onions and oil. Add white wine, stir well and let sit a couple of minutes until wine evaporates, but rice doesn't stick to the bottom of the pan.
3. Add one cup of chicken stock, stir well and let sit until almost evaporated. Repeat until you reached last cup of broth.
4. Once you added last cup of broth, stir well and add mushrooms, butter, Parmesan and salt and pepper. Let sit until broth slowly evaporates and butter and cheese melt.
5. Stir well until well combined and no liquid is left. Turn off heat and let sit about 5 minutes until rice has a nice creamy consistency. Taste and add more seasoning if you wish.
6. Serve in bowls and sprinkle with parsley and some more grated cheese if you wish.

Notes