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HONEY MUSTARD MARINATED TOFU

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14 oz organic extra firm tofu (Jenny’s tofu Whole Foods)

Slice tofu into equal size blocks

In a saucepan bring 3 cups water and 1 tablespoon of sea salt to a boil.

Turn down from the rolling boil and add the tofu. 

Boil for 5 minutes. 

Drain on paper towels. 

MARINADE

1/4 cup organic raw  coconut aminos (Coconut Secret on Amazon)

3 tablespoons organic Dijon mustard 

3 tablespoons raw honey

1/2 teaspoon Simply Organic garlic powder

Mix all ingredients together. 

In a covered container ( preferably glass) big enough for the tofu pieces to lay flat. 

Pour the marinade on top of all the tofu. 

Spoon it front and back of the tofu in the container.  

Cover the top of the tofu with organic dried chives. 

Cover and marinade at least 1 hour or overnight in the refrigerator. 

SAVORY WAFFLES

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1 cup organic almond flour

1 cup organic namaste gluten free flour blend

1 tablespoon baking powder

1 tablespoon coconut sugar

1/4 organic olive oil (Thrive Market Brand)

2 cups organic plain almond milk with 2 teaspoons apple cider vinegar (Allow to sit for at least 10 minutes to make the almond milk into buttermilk)

If the batter gets too thick add almond milk a little at a time before making the waffles.

1 teaspoon Simply Organic garlic powder

1 teaspoon Simply Organic onion powder

1/4 teaspoon pink Himalayan sea salt 

1/4 cup organic nutritional yeast 

IN a blender add all the above ingredients and blend well. 

THEN stir in:

1 cup FINELY CHOPPED packed firm organic baby spinach

1/8 cup FINELY CHOPPED fresh sage leaves

*OPTIONAL not so vegan – precook organic Applegate Turkey Bacon. Cut up about 4 pieces with scissors and add it to the waffle batter. 

Cook up your waffles. 

I used a William Sonoma waffle maker. Perfect waffles every time. The waffle maker lets you know when the waffle is done. 

ADD a dollop of Kite Hill sour cream on top of each waffle. 

MUNG BEAN POLENTA

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1 cup organic yellow mung beans

Cover with at least 2-3 inches of water and soak the mung beans  3-4 hours or overnight. 

*In a food processor add:

Drained mung beans (will total 2 cups of mung beans after soaked)

1/2 cup organic almond milk (Elmhurst Thrive Market)

1 tablespoon organic agave syrup

1 tablespoon organic olive oil (Thrive Market Brand)

1/2 teaspoon Simply Organic garlic powder

1/2 teaspoon Simply Organic onion powder

1/2 teaspoon sea salt 

1 teaspoon baking powder

* Blend well. Set aside 

Pre heat oven to 375 degrees 

Prepare to cook in a skillet 

1 chopped organic onion

5 chopped cloves organic garlic 

Add 2 tablespoons butter or vegan butter and 2 tablespoons organic olive oil to a skillet. 

Add the chopped onion and garlic 

Sauté until very soft. 

Pour evenly into the skillet on top of the sautéed onion and garlic the mung bean  batter.

Cook in oven 10-15 minutes. 

Heat up your red sauce and pour it over the top. (Primal Vodka Sauce)

Add strips of organic roasted red pepper. 

ANTI INFLAMMATION DRINK

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Here is an ANTI INFLAMMATION drink you can make courtesy of

Niece Leonor Pacheco from Instagram. 

1 organic piece of ginger (a large hand size piece with all the fingers)

8-9 pieces of organic turmeric 

1 whole fresh organic pineapple 

3 small organic lemons

1/2 tablespoon organic cayenne powder

4 cups water

Put the ginger and turmeric in a bath of vinegar and baking soda for 10 minutes. Drain and rinse. 

To a high speed blender add the 4 cups of water, peeled cubed fresh pineapple, ginger, turmeric, whole lemons cut in fourths, cayenne powder.

Blend. Strain the juice to get the pulp out.

Take 1 to 2 shots a day. 

Refrigerate enough for the week and freeze the rest.

A good way to store the juice is in an ice cube tray and freeze. Take a couple out each day to drink. 

CHIA PUDDING & C.C.’s

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4 tablespoons organic Terrasoul chia seeds click here http://amazon.com

1 1/2 cups Kite Hill almond yogurt

1 cup organic Elmhurst almond milk click here http://www.thrivemarket.com

4 tablespoons organic Terrasoul date sugar click here http://amazon.com

1/8 teaspoon sea salt

1/8 teaspoon Simply Organic cardamom

1/8 teaspoon Simply Organic clove

1/2 teaspoon Simply Organic cinnamon

2 teaspoons Simply Organic vanilla

1/2 to 3/4 cup organic Simply Date chocolate chips click here http://amazon.com

Mix all the above ingredients in a mixing bowl.

Add the chocolate chips and mix in.

Put the pudding in pudding cups of your liking.

Refrigerate. Allow a few hours to thicken.

SQUASH AND SWEET POTATO SOUP

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INGREDIENTS 

2 cups roasted cubed delicata squash (use squash of you choice)

1 – 15oz can organic sweet potato purée

1 cup organic vegetable broth

4 tbs butter organic flavored coconut oil

1 tbs organic turmeric powder

1 – 5.7 oz can Native Path organic coconut cream 

Add all ingredients to food processor or VitaMix. Blend and serve. It can be garnished with sage leaves, chopped nuts or pumpkin seeds

ALANA’s PICKLED VEGGIES

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INGREDIENTS

3 organic beets

1 organic bunch of radishes

4 organic watermelon radish

5 stalks organic celery

2 heads of organic garlic

1 organic red onion 

4 cups organic apple cider vinegar 

4 cups water

2 1/2 cups organic date sugar

2 organic cinnamon sticks

12 whole organic cloves

2 tablespoons organic pickling spice in a piece of cheesecloth 

THE PROCESS 

Cut the ends of the beets. Put them in a pot, cover them with water. 

Bring to a boil then turn down to medium/low heat and cook until firm but can be pierced with a knife easily. Drain the beets when done and cover them with cold water to cool. Peel them and cut into bite sized pieces. 

Cut the celery and carrots into sticks. 

Cut the radishes into bite sized pieces. 

Cut the onion into 4ths. 

Peel the garlic cloves. 

In a pot add the vinegar, sugar, water, spices. Bring to a boil. Turn down and simmer on low for 10 minutes. 

In one big glass jar, or separate little glass jars put in the veggies to the top. 

Add the vinegar all the way to the top, covering the vegetables. (Take out the spices if you want)

Refrigerate at least overnight for flavor.

Keep in the refrigerator.

VEGAN BURGER

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INGREDIENTS 

3-4 tablespoons Thrive Market organic olive oil

1/2 cup raw Terrasoul organic walnuts

1/2 cup raw Terrasoul organic pecans

5 oz organic shiitake mushrooms 

1 organic roasted red pepper

1 tablespoon Terrasoul organic flax meal

2 tablespoons Micro ingredients organic nutritional yeast

2 tablespoons organic Muir Glen tomato paste

1 teaspoon Simply Organic garlic powder

1 teaspoon Simply Organic Italian seasoning

THE PROCESS

Soak the walnuts and pecans, covered in boiling water. 

Soak them for 1 hour. 

In a skillet put the olive oil. Heat it up and add the onion. Sauté until soft. 

Put them in a mixing bowl. 

Chop the mushrooms up very fine. 

Chop the red pepper. Add them to the mixing bowl. 

To the mixing bowl add the flax meal, nutritional yeast, tomato paste, garlic powder, Italian seasoning, and salt and pepper to taste. 

Drain the nuts. Pat dry with paper towels. 

Grind the nuts in a food processor. Add the ground nuts to the rest of the ingredients. 

Mix together, thoroughly. 

Refrigerate for an hour. 

MAKE THE BURGERS 

Heat a few tablespoons olive oil in a skillet. Make the burgers so they are firm. 

Put them gently in the oil. Don’t turn them over right away. Allow them to cook, medium heat, on the first side for at least 10 minutes. Turn them over and allow the other side to cook, browning nicely. Don’t worry about overcooking, they will take some time to cook so they will stay firm. 

LEMON DRESSING

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INGREDIENTS

Juice of 1 lemon

1/8 cup organic cream of balsamic (Isola)

1 teaspoon salt

1/4 cup organic olive oil

3 tablespoons organic agave or raw honey

1 teaspoon organic garlic powder

1 tablespoon organic Dijon mustard 

Dash crushed organic red pepper

*Use an immersion blender to mix all the dressing ingredients.