#reheatable

Ingredients

3 tablespoons neutral oil, such as canola or vegetable oil

5 scallions, thinly sliced crosswise (about ¾ cup), plus 1 to 2 scallions, thinly sliced on an angle, for garnish

5 garlic cloves, finely chopped

3 tablespoons finely chopped fresh ginger (from one 3-inch piece), plus extra julienned ginger, for garnish

4 teaspoons ground coriander

1 tablespoon ground turmeric

Kosher salt and black pepper

1½ cups short-grain brown rice or Arborio rice (10 ounces)

3 quarts chicken stock

3 bunches baby bok choy (about 1 pound)

1 (3- to 4-pound) chicken, wings and legs removed and reserved (this will help the chicken fit better in the pot)

Sliced fresh red chile and chopped cilantro, for serving

Directions

1. In a large pot, combine the oil with ¾ cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.

2. Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into ½-inch pieces. Set aside.

3. Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn’t fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.

4. Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)

5. Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.

Ingredients

2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)

1 Tbsp olive oil (or vegan butter // if oil-free, sub with twice as much water)

1/2 cup finely chopped celery*

1 tsp sea salt

1/2 tsp black pepper

3/4 tsp dried thyme (or 2 tsp fresh)

4 large cloves garlic, minced

4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups)

2 ½ cups water (or sub up to half with vegetable broth and use less salt)

1 cup canned light coconut milk (or sub homemade cashew cream*)

Directions

Remove the end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.

Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.

Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.

Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.

Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.

Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.

Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.

Possible modifications

You can skip the coconut cream and just use extra broth.

Ingredients

2 tablespoons fresh ginger root (about 2 inches)

4 cups water

1 tablespoon fresh lime juice (juice of 1/2 lime), optional

1 to 2 tablespoons honey, to taste

Directions

Gather the ingredients.

Prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

In a 1 1/4-quart pot, add the water and ginger, and bring to a boil for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.

Ingredients

1 medium head of cauliflower , about 600 - 700g / 1.2 - 1.4 lb (Note 1)

LOW CAL CREAMY SOUP BROTH:▢ 500g / 1 lb zucchinis (2 large), peeled and cut into 1.5cm / 3/5" slices ▢ 1 large onion , roughly chopped (brown, white, yellow) ▢ 2 garlic cloves , whole ▢ 2 cups (500 ml) vegetable or chicken broth ▢ 2 cups (500 ml) water ▢ 1 cup (250 ml) 0% fat milk (or other milk of choice) ▢ 1/2 tsp each garlic powder and onion powder (or 1 tsp of one of them) ▢ Pinch black pepper

SOUP:▢ 1 tbsp olive oil ▢ 1 garlic clove , minced ▢ 1 onion , chopped (brown, white, yellow) ▢ 2 large carrots , cut into 1.25cm / 1/2" pieces ▢ 3 celery sticks , cut into 0.75cm / 1/4" slices ▢ 2 red capsicum / bell peppers , cut into 1 cm / 2/5" pieces ▢ 500g / 1 lb zucchinis (2 large), peeled and cut into 1.25cm / 1/2" slices ▢ 1 tsp dried thyme (or other herb of choice) ▢ Salt and pepper ▢ Finely chopped parsley , optional garnish

Directions For soup - Break off 1/4 of the cauliflower into small bite size florets and put aside to use in the soup. For broth - Break up the rest of the cauliflower into medium florets. If you have a small cauliflower, use the stem too - peel then rough dice.

BROTH: Place cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. (Note 2) Place lid on, bring to boil then adjust heat so it's simmering energetically. Cook for 15 minutes or until cauliflower is soft. Transfer to blender (Note 3), add garlic powder, onion powder, pepper and milk. Place lid on, place tea towel on lid and hold down very firmly, then whizz to puree soup, starting on low then getting faster. Remove lid. Marvel at super low cal ultra creamy soup broth.

Ingredients

1 tablespoon olive oil

1 onion, diced

3 carrots, peeled and diced

2 celery ribs, diced

2 cloves garlic, minced

1 ½ lbs. smoked ham hocks (or use 2 cups diced, smoked ham; 8 slices bacon, chopped; or a leftover ham bone)

1 (16 ounce) package dried green or yellow split peas, rinsed and drained

6 cups reduced-sodium chicken broth (use 7 cups for a thinner soup)

1 bay leaf

½ teaspoon dried thyme

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon black pepper

Optional garnish: cooked, crumbled bacon; chopped fresh parsley; sour cream; croutons

Directions

STOVETOP METHOD:

In a large soup pot or Dutch oven, heat olive oil over medium-high heat. When the oil shimmers, add the onion, carrots, celery, garlic (and diced ham or bacon, if using). Cook, stirring occasionally, just until the onion is translucent, about 6-7 minutes.

Stir in ham hocks (or ham bone, if using), split peas, broth, bay leaf, thyme, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, covered, for about 1 hour (or until peas and vegetables are tender).

Remove the bay leaf (and ham bone or ham hocks, if using). Chop up the meat from the ham hocks or bone, return the meat to the pot, and discard the bones and fatty pieces. Season with salt and pepper, to taste.

The soup will thicken as it cools, so thin with extra broth or water, if necessary.

INSTANT POT METHOD:

Turn on the “Sauté” function on the pressure cooker. Heat 1 tablespoon olive oil in the pot, and when the oil shimmers add the onion, carrots, celery and garlic (as well as the diced ham or bacon, if using). Sauté just until the onion is translucent (about 6-7 minutes). Turn off the pot.

Add the ham hocks (or ham bone, if using), split peas, broth, bay leaf, thyme, oregano, basil and pepper.

Secure the lid on the pot. Close the pressure-release valve. Select “Manual” and set the pot at “High” pressure for 15 minutes. It may take the pot up to 15 minutes to come to pressure and start cooking.

At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

Stir well to combine. Remove the bay leaf (and ham bone or ham hocks, if using). Chop up the meat from the ham hocks or bone, return the meat to the pot, and discard the bones and fatty pieces. Season with salt and pepper, to taste.

The soup will thicken as it cools, so thin with extra broth or water, if necessary.

SLOW COOKER METHOD:

Place all ingredients in a slow cooker. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours (or until peas reach desired tenderness).

Remove the bay leaf (and ham bone or ham hocks, if using). Chop up the meat from the ham hocks or bone, return the meat to the pot, and discard the bones and fatty pieces. Season with salt and pepper, to taste.

Ingredients

¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil

2 Tbsp. coriander seeds

¼ tsp. ground cardamom

1 small onion, chopped

1 garlic clove, finely chopped

1 1½" piece ginger, peeled, chopped

1 lb. baby spinach (about 12 cups)

1 small Indian green chile or serrano chile, coarsely chopped

1½ tsp. fresh lime juice

Kosher salt

6 oz. feta, cut into 1" pieces

1 tsp. cumin seeds

¼ tsp. asafetida (optional)

¼ tsp. red chili powder

Roti or rice (for serving)

Directions

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Ingredients

1 tablespoon olive oil (extra virgin)

½ cup yellow onion (diced - or use white onion)

 1 teaspoon garlic (minced)

 1 lb ground venison

 2 tablespoon chili seasoning (see recipe or use your favorite brand)

 ½ teaspoon kosher salt

 15.5 oz fire roasted diced tomatoes (1 15.5-ounce can)

 15.5 oz kidney beans (drained and rinsed)

 4 oz tomato paste

 15 oz tomato sauce (1 15-ounce can)

 1 cup beef broth

Directions

In a large pot (or Dutch oven) heat the olive oil over medium-high heat until the oil begins to shimmer and is just shy of starting to smoke. Add the onion and saute for 4-5 minutes or until the onion is no longer translucent and is tender. Add the minced garlic and continue to suet with the onion for an additional minute.1 tablespoon olive oil, ½ cup yellow onion, 1 teaspoon garlic

Brown the ground venison with the sauteed onion and garlic, breaking up the venison as it cooks. Cook until the venison no longer shows any signs of pink coloring, about 5-6 minutes.1 lb ground venison

Stir in the chili seasoning and kosher salt, then add the un-drained fire roasted diced tomatoes and drained and rinsed kidney beans. 2 tablespoon chili seasoning, ½ teaspoon kosher salt, 15.5 oz fire roasted diced tomatoes, 15.5 oz kidney beans

Mix in the tomato paste next, then add tomato sauce and beef broth. Bring your chili to a boil then reduce heat to low and simmer for an hour with the lid off. Stir every 10-15 minutes while the chili is cooking until it reaches your desired thickness.4 oz tomato paste, 15 oz tomato sauce, 1 cup beef broth

Ingredients

Crust

3 cups all-purpose gluten-free flour blend

½ teaspoon salt (omit if using salted butter)

2 teaspoons xanthan gum (omit if you use a blend that has xanthan)

1 cup butter (2 sticks), cold - cut into small pieces

8-10 tablespoons milk, cold (dairy free milk is fine)

Filling

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

⅓ cup butter

⅓ cup chopped fresh yellow or white onion

⅓ cup all purpose gluten-free flour blend (or 3 tablespoons corn starch)

½ teaspoon salt

¼ teaspoon black pepper

1 ¾ cups chicken broth

⅔ cup milk (or coconut milk)

Directions

For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.

With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.

Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.

Dough should be moist and easy to roll.

Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper.

Place one circle of dough into the pie pan and trim edges if necessary.

For the filling- In a medium saucepan, combine chicken, carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. If you are using precooked chicken, cook the peas and carrots, then add in the cooked chicken after draining.

In the same saucepan over medium heat, cook onions in butter until soft and translucent.

Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.

Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken and veggie mixture in bottom pie crust, filing about half way. Pour the gravy mixture over the top and fill about ¾ of the way.

Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.

Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.