– splash of rice vinegar or umeboshi vinegar – avocado slices – roasted broccoli Instructions – Scoop the cooked brown rice among two bowls. While the rice is piping hot, add 1 egg per bowl along with splashes of tamari, and stir vigorously so that the egg gently cooks as it coats the rice, making the rice a creamy consistency.

– Top each bowl with scallions, sesame seeds, and desired additional toppings. Serve with tamari on the side, for seasoning.

Ingredients Spiced "Riced" Carrots: – 2 medium carrots – 2 teaspoons lemon juice – 1 teaspoon extra-virgin olive oil – ¼ teaspoon cumin – ¼ teaspoon coriander – sea salt and freshly ground black pepper Yogurt Green Goddess Sauce: (makes extra) – 2 cups whole milk greek yogurt – 2 tablespoons lemon juice – 2 tablespoons extra-virgin olive oil

– 2 garlic cloves – ½ teaspoon sea salt – ⅓ cup chives, reserve some for garnish – ⅓ cup fresh basil – ¼ cup fresh mint – freshly ground black pepper for the bowls: – handful of salad greens – 1 medium beet, shredded or very finely diced – 4 radishes, thinly sliced – 2 small tomatoes, sliced into wedges

– 2 soft boiled eggs* – extra-virgin olive oil, for drizzling – sea salt and freshly ground black pepper Instructions 1. Make the spiced carrot salad: Grate the carrots (easiest using the grating plate in a food processor). Transfer the carrots to a small bowl and toss with the lemon juice, olive oil, cumin, coriander, and pinches of salt and pepper. Set aside and wipe out your food processor.

2. Make the yogurt green goddess sauce: In the KitchenAid® 7 Cup Food Processor, puree the yogurt, lemon juice, olive oil, garlic, and salt until combined. Add the chives, basil, and mint and pulse until just combined. 3. Assemble the bowls with the salad greens, carrots, shredded beet, radishes, tomatoes, and soft-boiled eggs. Drizzle the bowls with olive oil and season with salt and pepper. Serve with dollops of the yogurt sauce.

4. Chill remaining yogurt sauce for 3 to 4 days. It’s great for dipping vegetables, spreading on sandwiches, or dolloping onto salads. Notes *To make soft-boiled eggs: Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes. Remove and chill immediately in a bowl of ice water for about 3 minutes.

Once the eggs are cool, tap the bottom of each egg to crack a little bit of the shell. Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. Set the peeled eggs aside.

Ingredients – ¼ cup chia seeds – 1½ cups cashew milk, almond milk, or coconut milk – 1 tablespoon maple syrup, more for serving – ¼ teaspoon cinnamon – pinch of sea salt – ½ tablespoon Meyer lemon juice or orange juice, optional – lemon zest or a few drops of lemon oil, optional – seasonal fruit and/or chopped nuts, for topping

Instructions 1. In a large jar or bowl, stir together the chia seeds, milk, maple syrup, cinnamon, salt, lemon juice, and lemon zest, if using. 2. Chill covered for 30 minutes, then stir again, incorporating the chia seeds that have sunk to the bottom. Chill for about 6 hours, or overnight, until the chia pudding is thick. If it gets too thick, stir in a little more milk to reach your desired consistency.

3. To serve, scoop chia pudding into bowls and top with fruit, nuts, and maple syrup, as desired.

Ingredients – 1 cup mixed frozen berries* – 4 ice cubes – Splashes of light coconut milk (enough to get blender moving) – 1 tablespoon almond butter – Handful of spinach – Optional: 1 teaspoon acai powder – Optional: maple syrup or sweetener of your choice, to taste Topping options: – hemp seeds – coconut flakes – blueberries – freeze dried strawberries

Instructions 1. Place the frozen berries, ice cubes, coconut milk, almond butter and spinach in a blender. Add acai powder, if using. Blend until smooth, adding additional coconut milk as needed. (As little as necessary so your smoothie will be thick). Taste and add maple syrup or sweetener of choice, if desired. Blend again. 2. Pour into two bowls and top with hemp seeds, coconut flakes, blueberries, and dried strawberries.

Notes I get the "Organic Berry Blend" from Whole Foods.

Ingredients – ½ cup uncooked quinoa – 1 cup Almond Breeze Almondmilk, Original or Vanilla – 1-2 cinnamon sticks – piece of a vanilla bean, or ½ teaspoon pure vanilla extract – pinch of salt Toppings: – toasted sliced almonds – toasted coconut flakes – peaches – raspberries – maple syrup, optional

– extra splashes of almond milk, optional – more spices, to taste (cinnamon, nutmeg, etc.), optional Instructions 1. Rinse and drain the quinoa. 2. Place it in a small saucepan and add the almond milk, 1-2 cinnamon sticks, vanilla, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes. 

(Tip: don't walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume). 3. After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking. 4. Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. 

Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.

Ingredients – small drizzle olive oil – ¼ cup chopped scallions, (the white parts) – 1 bunch chard, chopped, coarse stems removed* – mustard oil (see below) – ½ cup cooked wheat berries (or quinoa, farro, etc) – ½ avocado, chopped, w/ a squeeze of lemon – a few sliced radishes – optional: poached eggs – optional: toasted & chopped almonds

mustard oil: – 1 tablespoon olive oil – 2 teaspoons dijon mustard – 2 teaspoons white balsamic vinegar – salt & pepper Instructions 1. Mix together your mustard oil, cook your wheatberries, poach your eggs, set aside. (see notes for specific instructions). 2. In a medium skillet, heat a small drizzle of olive oil. Add the chopped scallions and cook for a minute or so.

3. Add the chard and a pinch of salt and pepper. Use tongs to move the chard in the pan so that the uncooked parts start to wilt. Add ½ of the mustard oil and stir the chard to lightly coat. Remove chard from the pan just before it's completely wilted. (It'll continue cooking a bit and you don't want it to become soggy). 4. Plate the wheat berries with the chard, avocado, radish slices and poached eggs. Sprinkle with a bit more salt and pepper and drizzle on the rest of the mustard oil. 

Top with toasted almonds (not pictured, but delicious). Notes Cook wheatberries: soak overnight. Drain, rinse, then simmer in a pot full of lightly salted water for 45-60 minutes until they're soft yet chewy. Drain, then serve. Store any extra in the fridge for up to a week. (1 cup dry makes about 2 cooked cups). Poach eggs: Crack room temperature eggs separately in tiny bowls and have them ready. 

Heat water in a medium pot until just below boiling (to the point where you see tiny bubbles on the bottom and sides of the pan). Add a good splash of white wine vinegar, then swirl the water. Drop 1 egg in. Gently move the water to ensure it's not sticking to the bottom of the pan. Don't touch it for about 3 minutes, then use a slotted spoon to scoop it out. (I prefer to do 1 egg at a time, but you can do 2 if you're a pro). *save your extra chard stems for another use