Recipes

1 long Asian eggplant, about 3/4 pound 1 12-ounce bunch water spinach (ong choy) (substitute regular spinach if water spinach is unavailable; stem and wash leaves,

2 Tbsp canola oil 1 pound raw chicken breast, cubed 1 tsp chili powder ½ tsp onion powder ¼ tsp cayenne pepper ¼ tsp salt ½

oil garlic shallots baby bok choy soy sauce sesame oil crushed red pepper (optional) We want to keep our baby bok choy somewhat intact, so the

6 large ripe tomatoes 1 tablespoon extra virgin olive oil 1 small onion chopped 3 cloves garlic minced 1/2 cup pitted kalamata olives chopped 1/4 cup

We suggest you use organic rice ByNature along with all-natural cashews for this recipe from Cookies + kate Thai-style sweet and spicy pineapple fried rice with red bell

2 romaine hearts 4 anchovies 3 cloves garlic (peeled) 80 ml extra-virgin olive oil 1 baguette 2 tbsp Worcestershire sauce 2 tbsp mayonnaise 2 lemons (juice) 2 tsp Dijon mustard 100 g Parmesan cheese (grated and divided) salt pepper 1. Blend anchovies, peeled garlic, oil, salt, and pepper until

  4 carrots 1 clove garlic 4 tbsp olive oil 1 tsp cumin 250 g chickpeas (canned) ½ lemon (juice and zest) 1 tsp paprika powder salt pepper olive oil for serving paprika powder for serving ras el hanout for serving pita bread for serving 1. Preheat oven

630 g sweet potatoes 75 ml orange juice 1 onion 1 clove garlic 2 tbsp coconut oil 1 tbsp shredded coconut 1 tbsp sea salt 12 g ginger 1 lemon (zest) 750 ml vegetable stock (hot) 2 tbsp coconut flakes for serving 4 tbsp mango for serving (diced) 4 tbsp green onions

4 tomatoes1 shallot1 clove garlic½ tsp thyme½ tsp oregano1 tbsp unsalted butter2 sheets puff pastry15 g shredded Gruyère cheese15 g Parmesan cheese (grated) 115 g mayonnaise1 egg yolk salt pepper sugar unsalted butter (for greasing) 1. Preheat oven to