bell pepper

Kaia’s Special Curry

2 cups brown rice
3 cups pure water
1 ½ cups (more) pure water
1 lb. extra firm, organic, non-GMO, water packed tofu
2 tbsp. coconut oil
1 tbsp. sesame oil
1 onion
1 bulb garlic
½ small head red cabbage
1 carrot
3 stalks celery
1 red bell pepper
1 yellow bell pepper
1 bunch broccoli
1 bunch lacinato kale
½ cup Nama Shoyu
5 tbsp. curry powder (Mountain Rose Herbs has some good curry blends)
1 tsp. turmeric

Thai Green Curry

1 lb. extra firm, organic, non-GMO water packed tofu
2 cups brown rice
3 cups water
3 tbsp. coconut oil
2 cups raw coconut shreds (unsweetened and unsulfured)
2 (more) cups water
1 thumb sized piece of ginger
1 bulb minced garlic
1 large chopped onion
1 green bell pepper
1 red bell pepper
1 small eggplant
8 oz. green beans
2 tbsp. Nama Shoyu
6 tbsp. Thai curry powder—green preferred here, but could also be red or yellow (Mountain Rose Herbs has some good curry blends)
1 ½ cup basil—lots of basil!

Mexaroni

1 lb. quinoa macaroni noodles
2 cups black beans
4 oz. olives without pits
4 medium sized tomatoes
1 green bell pepper
4 cloves garlic
2 tbsp. chili powder
½ tsp. chipotle powder
3 ears corn
1 bunch cilantro
Sea salt and pepper to taste

Optional: Jalapeno peppers or even habanero peppers—thinly slice these and sprinkle them right on top to dial up the heat. These are also great soaked overnight in a bit of apple cider vinegar with a pinch of sea salt.

Step 1) Cook pasta as directed.

Asian Salad

1 small head purple cabbage
1 small head green cabbage
2 carrots
1 head of broccoli
1 red bell pepper
2 green onions
2 tbsp. sesame oil
½ cup unseasoned rice vinegar
¼ cup Nama Shoyu
1 tbsp. sesame seeds
Black pepper to taste (use good amount about 1 tsp.)
Optional: Grate a thumb size bit of ginger and add to dressing.

Veggie Gumbo

2 cups brown rice
3 cups water
3 tbsp. sprouted chia powder
3-4 tbsp. white wine
2 tbsp. olive oil or steam sauté
1 stalk celery
1 large white onion
1 green pepper
1 red/orange/or yellow pepper
1 zucchini
3 cloves garlic
¼ tsp. cinnamon
1 tsp. dried marjoram or thyme
1 lb. okra
5-6 medium tomatoes
3 cups water (in addition to the first 3)
Sea salt and pepper to taste