stay home &COOK -- simple dishes to fill your mind and your belly by earlybrawd THE RECIPE INDEX FOOD THERAPY BREAKFASTS Coconut Vanilla Granola ...... 7 Best Traditional Granola ...... 9 Green Smoothie Bowl ...... 11 Salted Caramel Smoothie Bowl ...... 13 Chocolate Smoothie Bowl ...... 15 Quinoa Porridge ...... 17 Creamy Pumpkin Porridge ...... 19 Oats Banana Pancakes...... 21

SNACKS & DESSERTS

Healthy Banana Bread ...... 25 Carob Loaf ...... 27 Almond Cookies ...... 29 Coconut Macadamia Cookies ...... 31 Peanut Banana Muffins ...... 33 Energy Balls 3 ways ...... 35 Raw Coconut and Cookie Dough Slices ...... 37 Baked and Mascarpone ...... 39

MAINS & SIDES

Slicing, whisking, blending, roasting, mashing, soaking, dicing, tasting, EATING. Rice and Spinach Falafels ...... 43 This is my kind of meditation. Black Bean Burger ...... 45

...... 47 Cooking is a special time, a magic process that transforms raw ingredients into Healthy Mac and Cheese food, and simple products into beautiful dishes. Jackfruit Pocket Pies ...... 49 Butternut Squash Soup ...... 51 In this ebook, I’ve gathered some of my favorite everyday recipes. From nourishing ...... breakfast bowls, to moist banana breads, comforting dinners and healthy lunches Thai Rice Paper Rolls 53 on the go, there is necessarily something you will love. And as I truly believe food Cheesy Broccoli Salad ...... 55 is medicine, all these recipes are as good for your body as for your taste buds. Harvest Quinoa Salad ...... 57 Most of them are gluten free, added sugar free and always made with whole food based ingredients -- say YES to that second serving of cake! Provençal Savory Mug Cake ...... 59 Pan-fried Potato Wedges ...... 61 Wherever you are, whatever you’re doing, however you feel, I hope these delicious Wild Rice Stuffing ...... recipes may bring you a little comfort and optimism. 63 Coconut Tortilla Chips ...... 65

Love and light, Alice

3 early brawd - stay home & cook breakfasts

5 early brawd - stay home & cook breakfasts

COCONUT VANILLA GRANOLA - gluten free & sugar free - This sugar free coconut granola is so simple and delicious it will quickly become a staple! It’s packed with fibers and naturally sweetened with banana for a nourishing and healthy breakfast.

serves 4 - prep time 5 minutes - cook time 30 minutes

INGREDIENTS DIRECTIONS

3/4 cup rolled oats 1/2 cup shredded coconut 1. Preheat the oven to 330F and line a baking tray with foil paper. 1/2 cup puffed quinoa (optional) 2. In a large bowl mix together the rolled oats, shredded coconut, puffed 2 tbsp coconut flour quinoa, coconut flour, silvered almonds, cinnamon and salt. 1/2 cup silvered almonds 3. In a small bowl, mash the ripe banana using a fork until puréed. Add 1/2 tsp ground cinnamon the melted coconut oil and vanilla extract and stir well to combine. a pinch of salt 4. Pour the banana mixture into the dry ingredients and stir using a 1 very ripe banana spatula to spread the mixture. You can also use your hands to massage 3 tbsp melted coconut oil and make sure all the dry ingredients are well coated. 2 tsp vanilla extract 5. Using your hands, spread the granola loosely onto the baking tray, trying to form big chunks. 6. Bake for 20 minutes. Then remove from the oven and shake gently not to break the chunks. Return to the oven for 10 minutes more until the granola is golden brown. 7. Remove from oven and allow to completely cool down.

TIPS

• Prepare a big batch of granola and store in an airtight jar in a dry place for up to 2 weeks. • This granola is sugar-free, but for an extra sweetness, you can add 1 tablespoon of maple syrup in the banana mixture. • You can replace the puffed quinoa with puffed amaranth or omit it. • Make your own granola by adding ingredients of your choice like chocolate chips, cranberries, , sunflower seeds, dry pineapple.

7 early brawd - stay home & cook breakfasts

BEST TRADITIONAL GRANOLA - gluten free & sugar free - Just the BEST basic granola ever. Simple, healthy, efficient, but oh . Make sure to bake a big batch and to always keep a full jar in your kitchen to sprinkle on your breakfast bowls.

serves 4 - prep time 5 minutes - cook time 30 minutes

INGREDIENTS DIRECTIONS

1 cup rolled oats, gluten free if necessary 1. Preheat the oven to 300F and line a baking tray with foil paper. 1/4 cup whole almonds 2. In a large bowl mix together the rolled oats, almonds, sunflower seeds, 2 tbsp chopped almonds pumpkin seeds, cinnamon and salt. 2 tbsp sunflower seeds 3. In a separate bowl, mix the melted coconut oil, maple syrup, apple 1 tbsp pumpkin seeds sauce and vanilla. Stir well to combine. 1 tsp cinnamon powder A pinch of salt 4. Pour the liquid preparation in the bowl of dry ingredients and stir using 1 tbsp melted coconut oil a spatula until everything is well coated. You can also use your hands 1 tbsp maple syrup to massage and make sure all the dry ingredients are well coated. 2 tbsp apple sauce 5. Spread the granola onto the baking tray, forming a compact rectangle. 1 tsp vanilla extract 6. Bake for 10 minutes. Then remove from the oven and stir gently using 1/4 cup raisins a spatula. Try to break the granola into big chunks. 7. Return to the oven for 10 minutes and repeat the previous step one more time, until you reach a total 30 minutes and until the granola is golden brown. 8. Remove from oven and allow to completely cool down.

TIPS

• Prepare a big batch of granola and store in an airtight jar in a dry place for up to 2 weeks. • If you are gluten intolerant, make sure you are using certified gluten free rolled oats.

9 early brawd - stay home & cook breakfasts

GREEN SMOOTHIE BOWL - gluten free & sugar free - This green smoothie is the perfect way to add more veggies in your breakfast and get your daily vitamins and minerals. It’s so good and creamy I promise you won’t even taste the veggies inside.

serves 1 bowl - prep time 5 minutes - cook time -

INGREDIENTS DIRECTIONS

SMOOTHIE 1. Place all the ingredients in a blender, starting with the frozen fruits 1/2 cup frozen pineapple and veggies, then the chia seeds, ginger powder, and finishing with the 1/4 cup cauliflower, steamed and frozen . 1/4 cup green peas, frozen 2. Blend until perfectly smooth. Stir with a spatula to make sure there is A handful of baby spinach no big chunks left in the bottom of the bowl. If necessary, add a little 2 tsp chia seeds more almond milk until you get the desired consistency. 1/4 tsp ground ginger 3. Serve the smoothie in a bowl and top with your favorite ingredients: 1 cup almond milk fresh fruits, shredded coconut, nuts or granola. TOPPINGS Fresh seasonal fruits Shredded coconut Crushed nuts and seeds Goji berries Homemade granola

TIPS

• For a very thick and creamy smoothie, make sure to use frozen fruits and veggies. You can buy them already frozen or do it yourself: remove the skin and cut the pineapple in large chunks and place them in a freezer-safe container; cut the cauliflower in medium florets, boil in water until tender but still a little firm and place them in a freezer-safe container. • Smoothies are a very good way to introduce more nutrients into your diet. Why not to add a teaspoon of your favorite superfoods in this green smoothie? Maca, guarana, spirulina, moringa, hemp and chlorella are just a few examples!

11 early brawd - stay home & cook breakfasts

SALTED CARAMEL SMOOTHIE - gluten free & sugar free - This salted caramel smoothie transforms your favorite chocolate candy bar into a healthy and nourishing bowl. Naturally sweetened by fruits, it is perfect for a delicious snack or a healthy dessert.

serves 1 bowl - prep time 5 minutes - cook time -

INGREDIENTS DIRECTIONS

SMOOTHIE 1. Place all the ingredients in a blender or a food processor and blend 1 banana, fresh until perfectly smooth. This smoothie is thick, add more milk or a 1 date, pitted and chopped splash or water for a more liquid consistency. 1 scoop of protein powder (optional) 2. Serve the smoothie in a bowl and top with your favorite ingredients: 1 tbsp tahini, or any other nut butter fresh fruits, macadamia nuts, coconut chips, nut butter, puffed quinoa 1 tsp vanilla extract and a pinch of cinnamon. 1 tsp ground cinnamon 1 tsp lucuma powder (optional) A pinch of salt 1/2 cup

TOPPINGS Fresh seasonal fruits Macadamia nuts Tahini or peanut butter Coconut chips Puffed quinoa

TIPS

• You can replace the tahini with any nut butter of your choice like peanut, almond or . • For a lighter smoothie, replace the coconut milk by almond or . • The protein powder is optional but adds thickness to the smoothie, as well as an extra protein intake. If using protein powder, make sure to choose a good quality plant-based product, without added sugar and with a light flavor (plain or vanilla work well in this recipe).

13 early brawd - stay home & cook breakfasts

CHOCOLATE SMOOTHIE - gluten free & sugar free - This chocolatey smoothie bowl is so creamy and comforting that you can even enjoy it during cold winter. It is loaded with fruits, veggies and superfoods for a nourishing & healthy breakfast.

serves 1 bowl - prep time 5 minutes - cook time -

INGREDIENTS DIRECTIONS

SMOOTHIE 1. Place the banana, mango, baby spinach leaves and almond milk in a 1 banana, fresh food processor or high speed blender and blend until smooth. 1 cup of fresh mango 2. While blending, add the ground flax seeds, raw cacao powder and A handful of baby spinach leaves cinnamon and mix until completely smooth. 1/4 cup almond milk 3. Pour the smoothie in a serving bowl and let sit at room temperature 1 tsp ground flax seeds for 5 minutes: the flax seeds will start acting as a thickner for a very 4 tsp unsweetened raw cacao powder rich and creamy texture. 1/2 tsp ground cinnamon 1 tbsp maple syrup (optional) 4. Top with fresh seasonal fruits, granola, shredded coconut, cacao nibs or any of your favorite toppings. TOPPINGS Fresh seasonal fruits Shredded coconut Cacao nibs Chia seeds Homemade granola

TIPS

• You can replace the ground flax seeds for chia seeds, that also have a thickening property. • This smoothie is added sugar free. For an extra sweetness you can add a tablespoon of maple syrup or a pitted and chopped date. • Try to add a teaspoon of maca, guarana, spirulina or hemp seeds for extra nutrients!

15 early brawd - stay home & cook breakfasts

QUINOA PORRIDGE - gluten free - This quinoa porridge is the perfect alternative to your regular oatmeal. It’s ridiculously easy to prepare on the morning for a nourishing breakfast that will keep you full for hours.

serves 1 bowl - prep time 5 minutes - cook time 20 minutes

INGREDIENTS DIRECTIONS

QUINOA PORRIDGE 1. Rinse the quinoa under cold running water and strain. 1/2 cup dry quinoa (white, red or black) 2. Mix the almond milk, coconut milk and salt in a medium sauce pan. 3/4 cup unsweetened almond milk Cover with a lid and bring to a boil over medium-high heat. 1/4 cup coconut milk 3. Once boiling, add the quinoa, cover and bring to a boil. Then reduce to a pinch of sea salt low heat and cook covered for 15 - 20 minutes, until the quinoa is soft 2 tsp maple syrup and almost all the water has been absorbed. 1/2 tsp ground cinnamon 1 tsp vanilla extract 4. Remove form heat and add maple syrup, cinnamon and vanilla.Fluff the quinoa with a fork to separate the . TOPPINGS 5. Serve the quinoa porridge in a bowl with a splash of , a spoon Plant milk of coconut yogurt, mixed berries, crushed walnuts or any of your Coconut yogurt favorite toppings. Mixed berries, fresh or frozen Crushed walnuts

TIPS

• You can omit the maple syrup for a completely sugar-free version • Make sure you are using organic quinoa and rinse it well under running water to wash and remove the dust and residuals from storage. • In this recipe I’ve used red quinoa, however you can use any other variety : regular white and black quinoa also perfectly work here.

17 early brawd - stay home & cook breakfasts

CREAMY PUMPKIN PORRIDGE - gluten free - This ultra creamy porridge packed with pumpkin puree and warm spices is perfect for those mornings when you need a quick and comforting breakfast.

serves 1 bowl - prep time 5 minutes - cook time 20 minutes

INGREDIENTS DIRECTIONS

PUMPKIN PORRIDGE 1. Roughly chop the pitted date and the walnuts. 1 date, pitted 2. Combine the almond milk, pumpkin puree, chopped date and walnuts, 1 tbsp walnuts or pecan oats, buckwheat, sunflower seeds, maple syrup, vanilla, cinnamon, 1 1/2 cup almond milk ginger, nutmeg and salt in a medium size saucepan. 1/2 cup pumpkin puree 3. Bring the mixture to a simmer, then reduce to minimum heat and cook 1/2 cup rolled oats for 5 minutes stirring often, until the mixture has thickened and get 1/4 cup buckwheat groats the right creamy consistency. If the porridge is too dry or too thick, 1 tbsp sunflower seeds add a little more almond milk and stir. 1 tsp maple syrup (optional) 1 tsp vanilla extract 4. To make the caramelized apple, cut the apple into very thin slices. 1/2 tsp ground cinnamon Add the water and maple syrup in a small sauce pan and heat over 1/4 tsp ginger powder medium–high heat. Add the apple slices and the cinnamon and cook A pinch of ground nutmeg for 2–3 minutes until soft and golden brown. A pinch of salt 5. Serve the pumpkin porridge warm in a bowl and top with the cooked apple, pumpkin seeds, coconut yogurt and an extra cinnamon. CARAMELIZED APPLE 1/2 apple 1 tsp maple syrup 1 tbsp water 1/4 tsp ground cinnamon

TIPS

• To make pumpkin purée from scratch: cut the pumpkin in half, stem to base. Remove the seeds, the pulp and the skin. Cut the pumpkin into large pieces. Place in a saucepan and cover with water. Bring to a boil and cook covered for about 20 minutes or until tender. Mix the steamed pumpkin in a blender until smooth. • You can omit the maple syrup for a completely added sugar free version. The date already brings natural sweetness.

19 early brawd - stay home & cook breakfasts

OATS BANANA PANCAKES - gluten free & sugar-free - These fluffy oats and banana pancakes are very easy to prepare and only require 9 simple ingredients. They are so soft and delicious you will never believe they are gluten free and added sugar free.

serves 10 small pancakes - prep time 10 minutes - cook time 20 minutes

INGREDIENTS DIRECTIONS

1 cup almond milk 1. In a bowl mix the almond milk and apple cider vinegar. Stir and let 1 tsp apple cider vinegar stand for 5 minutes to thicken up. 1/2 ripe banana 2. Peel and mash the banana using a fork until puréed, and mix with the 1 tsp vanilla extract almond milk mixture and vanilla. 1/2 cup oat flour 3. In a separate large bowl, mix the oat flour, brown rice flour, corn starch, 1/4 cup brown rice flour ground flax seeds, baking powder and salt. 1/4 cup corn starch 1 tbsp ground flax seeds 4. Pour the wet preparation over the dry ingredients and stir until just 1 tsp baking powder combined. The batter should be smooth and thick but pourable. If the a pinch of salt batter too liquid, add a little more oat flour. If it is too thick, add a little Oil for cooking more almond milk. 5. Heat a non-stick pan over medium heat with a little oil. Once hot, scoop up about 1/4 cup of the batter and use the back of the ladle to form a round shape. Cook for 2-3 minutes until bubbles form on the surface and the edges look dry. Then flip the pancake and cook for 2 minutes on the other face. Repeat until all the batter has been used. 6. Serve the pancakes with fresh fruits, coconut yogurt, maple syrup and caramel sauce.

TIPS

• Baked pancakes can be stored for up to 3 days in fridge in an airtight container. • Make your own oat flour by grinding rolled oats in a high speed blender until you get a very fine flour. • Make your own flax seeds meal by grinding whole flax seeds in a high speed blender. You can use either brown or golden flax seeds.

21 early brawd - stay home & cook snacks & desserts

23 early brawd - stay home & cook snacks

HEALTHY BANANA BREAD - gluten free - This is honestly the BEST banana bread ever. Gluten free, low in sugar, incredibly moist, and so delicious that it will quickly become your go-to for parties or daily afternoon snack.

serves 6 - prep time 10 minutes - cook time 1 hour

INGREDIENTS DIRECTIONS

3 medium very ripe bananas 1. Preheat the oven to 350F, grease and line a 9×5 inches loaf pan. 1/2 cup unsweetened almond milk 2. In a large mixing bowl, combine the almond milk and apple cider 1 tbsp apple cider vinegar vinegar. Stir and set aside to activate for 3 minutes. Some little milk 3 tbsp melted coconut oil clots will form on the surface, that is totally normal. 2 tbsp maple syrup 3. Peel and mash the bananas using a fork until puréed. Don’t over mash 2 tbsp almond butter (or any other nut butter) it, it’s okay if the texture is not perfectly smooth and small bites remain. 1 tsp vanilla extract 1 cup of oat flour 4. Add the melted coconut oil, maple syrup, almond butter and vanilla 1 cup brown rice flour extract to the mashed bananas and stir to combine. Then add this 3/4 cup almond meal mixture to the almond milk and whisk until well combined. 1/4 cup coconut sugar (or cane sugar) 5. In a separate bowl, mix all the dry ingredients together. 2 tsp baking powder 6. Pour the dry ingredients into the wet mixture and stir using a wooden 1 tsp cinnamon spatula until just combined. Don’t over-mix the batter. A pinch of salt 7. Pour the batter into your prepared loaf pan and smooth the surface 1 yellow banana for topping using a spatula. Slice the yellow banana in half down the middle and place the slices with the cut side facing up on top of your banana bread. 8. Bake for 1 hour or until a toothpick comes out clean. Allow to cool down for 20 minutes, then remove the banana bread from the mold and allow to completely cool down, for at least 1 hour.

TIPS

• You can make your own oat flour by blending rolled oats until you get a very fine flour consistency. • The baking time can vary depending on your oven. To make sure your banana bread is baked, insert a toothpick or a knife into the banana bread and pull it out. If it comes out clean, the bread is ready. • Because it is gluten free, this banana bread will stay pretty moist at heart. Make sure to let it completely cool down before removing from the mould and slice to allow the bread to firm up.

25 early brawd - stay home & cook snacks

CAROB LOAF - gluten free & sugar free- If you’ve never tried carob before, then you’re really missing something. This carob loaf is gluten free, naturally sweetened by banana and topped with an amazing tahini caramel frosting.

serves 6 - prep time 10 minutes - cook time 55 minutes

INGREDIENTS DIRECTIONS

CAROB LOAF CAROB LOAF 2 tbsp ground flax seed 1. Preheat the oven to 350F and grease or line a loaf mold with foil paper. 3/4 cup buckwheat flour 2. Mix the ground flax seeds with 5 tablespoon of water, stir andset 1/2 cup oat flour aside for 2 minutes to thicken. 1/4 cup almond meal 2 tsp baking powder 3. In a large bowl combine the flours, almond meal, baking powder, 1 tsp baking soda baking soda, carob, cocoa powder and salt. 1/4 tsp salt 4. Using a fork, mash the bananas in a flat bottom dish until puréed. 2 tbsp carob powder 5. In a bowl mix the mashed bananas, almond milk, apple cider vinegar, 3 tbsp cacao powder maple syrup and vanilla extract. Add the thickened flax seeds 2 medium very ripe bananas preparation and stir well to combine. 3 tbsp almond milk 6. Pour the liquid preparation in the bowl of dry ingredients and stir until 2 tsp apple cider vinegar combined and no lumps remaining. The batter should be smooth but a 1 tbsp maple syrup little thick. If the batter is too dry and crumbly, add a little more milk. 2 tsp vanilla extract 1/4 cup dark chocolate, chopped 7. Fold in the chopped dark chocolate and stir to incorporate. 8. Pour the loaf batter into the mold, spread using a spatula and smooth TAHINI CARAMEL FROSTING the surface. Bake for around 40 minutes or until the top of the loaf is 4 soft dates dry and a skewer inserted comes out clean. Allow the loaf to cool for 2 tbsp tahini at least 15 minutes before removing from the mold, while you prepare 2 tbsp coconut or soy cream the frosting. 1/2 tsp ground cinnamon A pinch of salt TAHINI CARAMEL FROSTING TOPPPING 1. Pit and roughly chop the dates. Blend all the frosting ingredients 1/4 cup crushed roasted hazelnuts together in a blender until perfectly smooth and creamy. Transfer in a bowl and chill in fridge for 10 minutes to firm.

ASSEMBLY 1. Once chilled, remove the loaf from the mold and place on a serving plate. Spread the frosting on the loaf using a spatula. Garnish with crushed roasted hazelnuts.

27 early brawd - stay home & cook snacks

ALMOND COOKIES - gluten free - These magic and super soft almond cookies only require 5 simple ingredients you probably already have in your kitchen, and are ready under only 15 minutes. What are you waiting for?

serves 8 cookies - prep time 5 minutes - cook time 13 minutes

INGREDIENTS DIRECTIONS

1 cup almond meal 1. Preheat the oven to 350F and line a baking tray with foil paper. 1 cup white rice flour 2. In a large mixing bowl, combine the almond meal, rice flour, baking 1/2 tsp baking powder powder and salt. 1/3 cup maple syrup 3. Add maple syrup and melted coconut oil and stir to combine. You 3 tbsp melted coconut oil can use a wooden spatula or your hands to massage the dough and A pinch of salt incorporate all the ingredients. The dough should be dry and crumbly, 1 tsp almond extract (optional) but should hold when it is pressed between two fingers. Silvered almonds for topping 4. Scoop out a spoonful of dough about the size of a golf-ball. Roll it into a ball and place onto the baking sheet, about one inch apart. Press down the top of the balls with the palm of your hand to flatten and shape your cookies. Repeat until there all the dough has been used. Top with silvered almonds and gently press. 5. Bake for 12-14 minutes or until the edges are just slightly golden brown and the cookies appear dry. 6. Remove from the oven and allow to cool for 10 minutes on the baking tray. Then transfer to a cooling rack to completely cool before serving.

TIPS

• The cookies can be stored in an airtight container at room temperature or in fridge for up to 3 days. • Both raw dough and baked cookies can be freezed for up to 6 weeks. • These almond cookies are basically soft and chewy. If you want more crispy cookies, bake a few minutes more.

29 early brawd - stay home & cook snacks

COCONUT MACADAMIA COOKIES - gluten free - These soft coconut and macadamia cookies are perfect for a quick and healthy afternoon snack. They are loaded with macadamia nuts for an irresistible buttery white chocolate flavor.

serves 12 cookies - prep time 5 minutes - cook time 12 minutes

INGREDIENTS DIRECTIONS

1 tbsp ground flax seeds 1. Preheat the oven to 350F and line a baking tray with foil paper. 1 cup coconut flour 2. Mix the ground flax seeds with 3 tablespoons of water, stir and set 1 tsp baking powder aside for 2 minutes to thicken. A pinch of salt 3 tbsp maple syrup 3. In a large bowl, combine the coconut flour, baking powder and salt. 2 tbsp melted coconut oil 4. Add the maple syrup, melted coconut oil, thickened flax seeds mixture, 1/3 cup apple sauce apple sauce and stir until combine. The dough should be a little crumbly, 1/4 cup macadamia nuts not too sticky, and hold its shape when pressed between fingers. 5. Fold in half of the macadamia nuts roughly chopped. 6. Divide the dough into 12 balls, about the size of a golf-ball. Arrange them on the baking tray and gently press on top to flatten and form cookies. Top with the remaining macadamia nuts. 7. Bake for 12 minutes or until the edges are just slightly golden brown and the cookies appear dry. 8. Remove from the oven and allow to cool for 10 minutes on the baking tray. Then transfer to a cooling rack to completely cool before serving.

TIPS

• The cookies can be stored in an airtight container at room temperature or in fridge for up to 3 days. • Make your own version: replace the macadmia nuts with other nuts like pecan, walnuts and hazelnuts, or add cocoa powder, vanilla and cinnamon for a delicious chocolatey version.

31 early brawd - stay home & cook snacks

PEANUT BUTTER BANANA MUFFINS - refined sugar free - Is there anything better than the peanut butter and banana combination? These incredibly moist sesame coated muffins are the perfect treat when you want something sweet but healthy.

serves 12 small muffins - prep time 10 minutes - cook time 20 minutes

INGREDIENTS DIRECTIONS

1 cup all-purpose flour 1. Preheat the oven to 350F and grease a muffin tin with a little oil and 1/2 cup almond meal sprinkle about 2 tablespoons of sesame seeds on the bottoms and 2 tsp baking powder edges of the cavities. 1/2 tsp baking soda 2. In a large mixing bowl, whisk together the flour, almond meal, baking 2 tsp cinnamon powder, baking soda, cinnamon and salt. 1 pinch of salt 3. In a separate bowl, mash the bananas with a fork until roughly puréed. 2 medium ripe bananas Add the peanut butter, maple syrup and vanilla and stir until smooth 1/4 cup smooth peanut butter Then add the soy milk. 1 tbsp maple syrup 2 tsp vanilla extract 4. Pour the wet preparation in the bowl of dry ingredients and mix until 3/4 cup soy milk just combined. Don’t over-mix the batter for light and fluffy muffins. 1/4 cup sesame seeds + 2 tbsp more for the tins 5. Fold in the sesame seeds and the chocolate chips. 1/4 cup dark chocolate chips 6. Pour the batter evenly into the muffin tin, fill each cavity about three- Slices of banana for topping quarters full. Sprinkle on some more sesame seeds and add a slice of banana on top of each muffin. 7. Bake fore 18-20 minutes or until the muffins are lightly golden on top and a toothpick in the center comes out clean. 8. Remove from oven. Allow the muffins to cool in their tin for 5 minutes, then transfer to a cooling rack to completely cool at room temperature.

TIPS

• The muffins can be stored in an airtight container at room temperature in a dry place for up to 3 days. • For a gluten free version, replace the wheat flour with all-purpose gluten free baking flour mix.

33 early brawd - stay home & cook snacks

ENERGY BALLS 3 WAYS - gluten free & sugar free- These energy balls are the perfect healthy treat when you need a kick of energy during a busy day. They require only a few simple ingredients and are very easy to make.

serves 12 balls each - prep time 10 minutes - freeze time 10 minutes

INGREDIENTS DIRECTIONS

PROTEIN BROWNIE 1. Blend all the ingredients together in a food processo or a blender until 1 1/2 cups soft pitted and chopped dates a thick and sticky dough forms. Don’t over blend, it’s okay if the dough 1 cup pecan nuts is not perfectly smooth and little chunks remain. 1/4 cup chocolate plant protein powder 2. Using wet hands, roll the dough into bite-sized balls. If desired, roll the 3 tbsp unsweetened cocoa powder balls into cocoa powder / finely shredded coconut / ground cinnamon A pinch of sea salt flakes to coat. 3. Dispose the balls in a plate and chill in fridge for 10 minutes to firm. CARROT CAKE 1/2 cup soft pitted and chopped dates 1/2 cup dry apricots 1/2 cup shredded carrots 1 cup walnuts 1 cup shredded coconut 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg A pinch of salt

CINNAMON ROLLS 1/2 cup soft pitted and chopped dates 1/2 cup raisins 1 cup almonds 1 tsp ground cinnamon TIPS A pinch of salt • These energy balls can be stored in an airtight container in fridge for up to 5-7 days. • I recommend to use medjool dates for this recipe as it is a very soft, sweet and juicy variety. If you can’t find medjool dates, any other variety will work and you can soak them in hot water for 20 minutes before using to soften. • Make your own energy balls: try to add different spices, powders, nuts and seeds or a teaspoon of your favorite superfood for extra nutirents.

35 early brawd - stay home & cook snacks

RAW COCONUT & COOKIE SLICES - gluten free - These raw cookie dough slices are the ultimate treat to satisfy your sweet tooth. Combining the two best ingredients, cookie dough and coconut, they just taste like your favorite candy bar but healthier.

serves 9 slices - prep time 20 minutes - freeze time 3 hours

INGREDIENTS DIRECTIONS

COOKIE DOUGH LAYER COOKIE DOUGH 1 cup almond meal 1. Soak the dates in hot water for about 10 minutes to soften. Then drain, 1/2 cup coconut flour pit, chop the dates, and add in a blender or a food processor with 2 4 soft dates tablespoon of water and blend until smooth. 4 tbsp melted coconut oil 2. Add the almond meal, coconut flour, coconut oil, peanut butter, maple 2 tbsp peanut butter syrup, vanilla and salt and blend until a smooth dough forms. 1 tbsp maple syrup 1 tsp vanilla extract 3. Transfer the dough to a bowl and fold in the chopped dark chocolate. A pinch of salt Mix using a spatula or your hands until perfectly combined. The dough 2 tbsp chopped dark chocolate should be smooth and firm but spreadable. 4. Line a square dish or form with plastic wrap and press the dough using COCONUT CREAM your hands to form an even layer. Place in freezer for 1 hour to firm. 1 cup raw cashew 1/2 cup coconut cream COCONUT ICING 1/2 cup melted coconut oil 3 tbsp maple syrup 1. Blend all the ingredients in a blender until smooth and creamy. 1/2 tsp vanilla extract 2. Remove the dish from freezer and pour the coconut cream over the cookie dough layer. Tap to spread and return to freezer for 2-3 hours CHOCOLATE DRIZZLE until firm. 2 tbsp melted coconut oil 2 tbsp raw cacao powder 1 tbsp maple syrup CHOCOLATE DRIZZLE 1. Mix all the chocolate drizzle ingredients in a bowl until combined. 2. Remove the firmed coconut cookie dough from the dish. Using a large knife, cut into regular squares. Immediately drizzle the chocolate sauce over using a spoon and return to freezer to firm. 3. Remove from freezer 10 minutes before serving.

37 early brawd - stay home & cook snacks

BAKED FRUITS & MASCARPONE - gluten free - These oven baked fruits with a creamy buckwheat cashew mascarpone and crunchy toasted nuts are the perfect easy and healthy dessert for any occasion.

serves 4 - prep time 15 minutes - cook time 30 minutes

INGREDIENTS DIRECTIONS

BAKED FRUITS BAKED FRUITS 2 apricots 1. Preheat the oven to 400F. 3 plums 2. Wash and stone all the fruits, and arrange them in a baking dish. 1 pear 3. Add the water, sugar, lemon juice, vanilla, cinnamon and rosemary to 1 peach a sauce pan and simmer for 5 minutes over medium heat until all the 1/2 cup of water ingredients are well dissolved and you get a syrup. 2 tbsp coconut sugar or brown sugar 1 tbsp lemon juice 4. Pour the syrup over the fruits to cover them completely. Bake for 30 1 tsp vanilla extract minutes until the fruits are soft and beautifully golden. If the fruits 1 tsp ground cinnamon start to burn or to dry during the cooking, baste them with the syrup 1 sprig of fresh rosemary as many times as necessary. Remove from the oven and set aside.

TOASTED NUTS TOASTED NUTS 1/4 cup raw almonds 1. Reduce the oven to 340F and line a baking tray with foil paper. 2 tbsp pine nuts 2. Spread the almonds, pine nuts and buckwheat groats in an even layer 2 tbsp buckwheat groats and bake for 5 minutes. Then shake to ensure an even cooking and bake for an additional 5 minutes until golden. Keep watching during BUCCKWHEAT MASCARPONE the last minutes as the nuts can burn quickly. Remove from the oven 1/3 cup of buckwheat groats, soaked for 8 hours and allow to completely cool down. 1/2 cup of cashews, soaked for 8 hours 1 tbsp almond milk BUCCKWHEAT MASCARPONE 1 tsp maple syrup 1. Rinse and drain the soaked buckwheat and cashews. 1 tsp vanilla extract 1/4 tsp ground cardamom 2. Place all the ingredients in a blender and mix until perfectly smooth A pinch of salt and creamy. Taste and adjust the and sweetness. 3. Serve the roasted fruits with a spoonful of mascarpone and sprinkle the roasted nuts on top.

TIPS

• You can replace stone fruits with any seasonal fruits of your choice. Try with apples, mixed berries, mango, pineapple, oranges or figs.

39 early brawd - stay home & cook main dishes

41 early brawd - stay home & cook main dishes

RICE & SPINACH FALAFELS - gluten free & oil free - These easy oven-baked rice and spinach falafels are perfect to enjoy for lunch with a side of greens, as a mid-day snack or to share for a healthy and tasty apetizer.

serves 12 - prep time 10 minutes - cook time 25 minutes

INGREDIENTS DIRECTIONS

FALAFELS 1. Preheat the oven to 350F and line a baking sheet with baking foil. 1 1/2 cup canned chickpeas, rinsed and drained 2. Place the chickpeas and the brown rice in a food processor and pulse 1 cup brown rice, cooked to break them into small grains. 1/2 white onion 3. Peel and mince the onion and garlic cloves. Add them to a pan with 2 garlic cloves a teaspoon of oil (or with a splash of water for an oil-free 1 1/2 cup fresh spinach version), and sauté for about 2 minutes on medium-high heat until 1/4 cup celery stalk, finely chopped translucent. 1 wedge of preserved lemon (optional) 4. Add the sautéed onion and garlic to the food processor together with 1 tbsp lemon juice all the remaining falafels ingredients. Mix or pulse to combine, until a 1 tsp ground cumin thick and grainy dough forms. Don’t over-mix to keep a little texture. 1/2 tsp ground coriander The dough should be sticky enough to be shaped. 1/4 tsp ground black pepper 1/4 tsp salt 5. Separate the dough in 12 equal parts and use your hands to form golf ball-sized balls. Arrange the falafels on the foil-lined baking sheet and TAHINI DRESSING gently push on top with your hand to flatten them. 1/4 cup plant yogurt 6. Bake for a total 25 minutes, flipping the falafels once at the halfway 1 tbsp tahini point for an even cooking. Remove from oven and allow to cool down. 1 tbsp lemon juice 7. Meanwhile, prepare the tahini dressing by mixing all the ingredients in 1 tsp maple syrup a small bowl until combined. Taste and adjust the seasoning. 1 pinch of salt 8. Serve the falafels on their own dipped in the tahini dressing, or wrapped in a pita bread with chopped veggies.

TIPS

• The baked falafels can be stored in fridge, layered with parchment paper in an airtight container, for several days. To keep them even longer, you can freeze the falafels: place the baked falafels into a freezer safe container and freese up to 1 month. • For golden and crispy falafels, drizzle some olive oil on top before baking and cook for 5 minutes more.

43 early brawd - stay home & cook main dishes

BLACK BEAN BURGER - gluten free & soy free - Are you still looking for the perfect burger recipe? Stop searching, the patty of your dreams is just in front of you! This black bean bur- ger is easy to make, juicy, smokey, grillable and absolutely delicious.

serves 2 - prep time 15 minutes - cook time 30 minutes

INGREDIENTS DIRECTIONS

BLACK BEAN PATTIES BLACK BEAN PATTIES 1/2 cup brown rice, cooked 1. Heat one teaspoon of olive oil in a skillet over medium heat. Once hot, 1 tsp + 1 tbsp olive oil add the chopped red onion and cook for 1-2 minutes until golden. 1/2 red onion 2. Rinse and carefully dry the black beans using paper towel to remove 1 1/2 cup canned black beans, rinsed and dried all the excess moisture. Place the black beans in a food processor or a 3 tsp ground flax seeds blender and mix until smooth. Add the ground flax seeds, apple cider 1 tsp apple cider vinegar vinegar, maple syrup, tomato paste, thyme, smoked paprika, cumin, 1 tsp maple syrup pepper, salt, and mix to combine. 1 tbsp tomato paste 3. Add the brown rice, sautéed onions, chopped sun dry tomatoes and 1 tsp dry thyme walnuts and pulse to break and incorporate. Don’t over-mix as we 1/4 tsp smoked paprika want to keep some texture and small chunks in the burgers. 1/4 tsp ground cumin 1/4 tsp ground black pepper 4. Transfer the paste to a mixing bowl. Divide into 2 large balls or 4 1/8 tsp salt smaller ones and shape into round patties using your hands. 3 sun dry tomatoes 5. Heat a pan with 1 tablespoon of oil. Add the patties and cook for 5 1 tbsp walnuts minutes over medium heat, shaking time to time. Then carefully flip the patties and cook for 5 minutes on the other side until they are RED PEPPER SAUCE nicely grilled. Set aside. 1/2 red pepper 1 tsp olive oil GRILLED RED PEPPER SAUCE 1/4 cup raw cashew nuts 1/4 cup plant cream (soy, rice, almond ...) 1. Preheat the oven to 400F and line a baking sheet with baking foil. 1/2 tsp maple syrup 2. Wash, dry and cut the red pepper into large strips. Lay them skin up 1 tsp apple cider vinegar on the baking sheet and drizzle the olive oil. Bake for 15 minutes or 1/2 garlic clove until the skins start to brown. Remove from the oven and allow to 1/8 tsp ground white pepper completely cool. Once chilled, remove the skin using a knife. a pinch of chilli flakes 3. Place the baked red pepper along with all the remaining ingredients in a pinch of salt a blender and blend until creamy. Taste and adjust the seasoning.

TO SERVE 2 buns, gluten free if necessary ASSEMBLY Pickles 1. Cut the buns in half and toast them in a non stick pan or on a grill. Assemble the burgers starting with a spoon of red pepper sauce, warm A handful of fresh lettuce or baby spinach patty, pickles, vegan cheese and lettuce.

45 early brawd - stay home & cook main dishes

HEALTHY MAC AND CHEESE - gluten free & oil free - The ultimate comfort food made vegan and healthy! This Mac and Cheese is made from scratch with simple plant-based whole food ingredients. Super creamy and ready in less than 30 minutes.

serves 4 - prep time 10 minutes - cook time 20 minutes

INGREDIENTS DIRECTIONS

CHEESY SAUCE 1. Soak cashews in hot water for 20 minutes until they are soft. Then 2 medium potatoes (1 1/2 cup chopped ) rinse and drain. 1 medium carrot (1 cup chopped) 2. Peel and cut the potatoes and carrot in medium cubes and cook in a 1/3 cup cashew nuts large pot of boiling water for about 15-20 minutes until soft. Discard 1 small white onion the water and set aside. 1 garlic clove 3. In the meanwhile, cook the pasta in boiling water according to the 1/2 cup almond milk packaging directions. Drain and keep warm. 1 tbsp apple cider vinegar 4 tbsp 4. Peel and mince the onion and garlic. Add to a pan with a splash of water 1 tbsp mustard and sauté for about 2 minutes on medium-high heat until translucent. 1/4 tsp paprika powder 5. Once everything is cooked, place all the cheesy sauce ingredients into 1/4 tsp ground nutmeg a blender and blend until perfectly smooth and creamy. If the sauce 1/4 tsp salt is too thick, add a little more almond milk until you get the desired 1/4 tsp ground black pepper consistency. 6. Mix the hot cooked pasta with the cheesy sauce in the pot and serve TO SERVE immediately with a pinch of chili flakes on top. 2 cup dried pasta of choice, gluten-free if 7. Keep any leftovers in an air thigh container in fridge for up to 3 needed, I used whole wheat penne pastas days. For better conservation, store the pastas and the cheesy sauce A pinch of chili flakes separately.

TIPS

• You can use any kind of pasta of your choice, but penne and elbow macaroni are the most popular for this dish. If necessary, use gluten- free pasta. To avoid the pasta to break when mixed with the sauce, I recommend to under-cook the pasta of 1 minute. • For a baked Mac and Cheese, place the pasta in a baking dish, pour the cheesy sauce on top (optionally garnish with grated vegan cheese) and bake for about 20 minutes at 350F, until the top is golden.

47 early brawd - stay home & cook main dishes

JACKFRUIT POCKET PIES - gluten free - Who said you need a special occasion to eat good food? Celebrate every single day with these delicious puff pastry pies, stuffed with a creamy pulled jackfruit and mushroom mixture.

serves 4 - prep time 10 minutes - cook time 30 minutes

INGREDIENTS DIRECTIONS

1 small onion 1 garlic clove 1. Peal and dice the onion and garlic. Wash the mushrooms and cut them 6 button mushrooms into very thin slices. 1 tsp olive oil 2. Heat the olive oil in a large pan and sauté the onion and garlic for 3 2 tbsp tamari sauce minutes. Then add the mushrooms and cook on medium heat for 2 sprigs of thyme about 10 minutes, until they have released all their water. Deglaze 1/2 lemongrass stick with the tamari sauce. 1 tsp ginger powder 3. When all the liquid is absorbed, add the thyme, chopped lemongrass, A pinch of salt ginger, salt, pulled jackfruit and crumbled chestnuts. Stir and cook for 220 g cooked ready-to-use jackfruit 5 minutes more. Finally add the almond cream and give a good stir. 1/3 cup cooked chestnuts 4. Preheat the oven to 400F and line a baking tray with baking paper. 3 tbsp almond cream (or any plant based cream) 1 puff pastry, vegan and gluten-free if needed 5. Roll out the puff pastry on a piece of parchment paper. Using a form, 1 tbsp plant based milk cut out 4 circles of about 5 inches in diameter. Place the circle on the lined baking tray. Garnish the puff pastry circles with the jackfruit preparation and fold them in half to form pockets. Seal the pockets by humidifying the edges. 6. Brush with plant based milk and bake for 15 minutes until beautifully golden.

TIPS

• You can find canned jackfruit in some organic and healthy stores, asian food stores and online. Canned jackfruit is very easy to use compared to fresh jackfruit that can be tricky to prepare. • If you’re using a store-bought puff pastry and follow a special diet, make sure to always check the ingredients list. If you’re vegan, make sure that they’re made of vegetable oil instead of butter. If you’re gluten intolerant, you can find gluten-free puff pastries in some speciality stores.

49 early brawd - stay home & cook main dishes

BUTTERNUT SQUASH SOUP - gluten free & oil free - Who said that soups are boring? This super creamy and rich butternut squash soup is loaded with warming flavors for a simple, luscious and very comforting dinner.

serves 4 - prep time 10 minutes - cook time 30 minutes

INGREDIENTS DIRECTIONS

BUTTERNUT SOUP 1. Cut the butternut squash into cubes (no need to peel), and steam for 750g butternut squash, raw about 15-20 minutes, until tender. You can also use the oven method, 1 red onion by cutting the squash in half and baking for about 30 minutes at 400F. 1 tsp coconut oil 2. Meanwhile prepare the broth. Melt the coconut oil to a sauce pan 2 cups vegetable broth on medium heat. Once hot, add the chopped red onion and cook for 1 cup almond or soy milk about 4 minutes until brown. 3 tsp nutritional yeast 3. Add the vegetable broth, turmeric, ginger, garlic, nutmeg, chilli, salt 1/2 tsp turmeric powder and pepper. Stir well and cook on low heat for 5 minutes. 1/2 tsp garlic powder 1/4 tsp ginger powder 4. Once the squash is cooked, remove the skin and place the flesh in a A pinch of nutmeg blender. Add the hot broth, nutritional yeast and almond milk, and A pinch of chilli flakes blend on high speed until smooth and creamy. Keep warm. 1/4 tsp salt 5. Rinse, drain and dry the chickpeas using paper towel. 1/4 tsp black pepper 6. Heat a non sticky pan over medium heat and add the chickpeas. Sauté for about 10 minutes, stirring often until golden and crispy. TOPPINGS 1/2 cup canned chickpeas, rinsed and drained 7. Then, add the seeds and buckwheat groats and toast for 5 minutes, 1 tbsp sunflower seeds stirring often to avoid to burn. 1 tbsp pumpkin seeds 8. Serve the warm soup into bowls and garnish with the toppings and 1 tbsp buckwheat groats chopped fresh parsley. A handful of fresh parsley

TIPS

• Prepare a big batch of butternut squash soup and store in fridge in an airtight container for up to 4 days for a healthy dinner ready to eat. • You can replace the butternut squash with any other variety of squash or sweet potato.

51 early brawd - stay home & cook main dishes

TOFU THAI RICE PAPER ROLLS - gluten free - These rice paper rolls with peanut dipping sauce are the perfect healthy and tasty dish. They are very easy to prepare, all you need is to mix everything in a bowl! A one way ticket to Thailand.

serves 8 rolls - prep time 20 minutes - cook time 10 minutes

INGREDIENTS DIRECTIONS

DRESSING 1. Prepare the dressing by mixing all the ingredients in a bowl. Set aside. 6 tbsp rice vinegar 2. Press the tofu using in a clean absorbent towel to remove all the 3 tbsp soy sauce excess moisture. Then cut the tofu into small cubes and place in a dish 3 tbsp lime juice with the soy sauce. Toss to coat and marinate for 5 minutes. 1 tbsp agave 3. Heat the oil in a skillet over medium heat. Once hot, add the tofu with all the marinade and sauté for about 4 minutes stirring often or until RICE PAPER ROLLS golden brown. Set aside. 1/2 block of firm tofu 2 tbsp soy sauce 4. Cook the rice noodles in a pot of hot water, cover for 5 minutes until 1 tsp vegetable oil for cooking soften. Drain and set aside. 50g raw rice noodles 5. Heat a large pan over medium heat. Add the shredded coconut and 1/2 cup shredded coconut toast for about 1-2 minutes stirring constantly until golden. 2 medium carrots 6. Peel and grate the carrots. Place in a bowl with the tofu, rice noodles A bunch of fresh coriander and coconut. Add the coriander chopped, the crushed peanuts and the 1/4 cup toasted peanuts, crushed sesame seeds. Add the dressing and toss to coat.. 2 tbsp sesame seeds 7. Prepare the peanut sauce by mixing all the ingredients in a bowl. Add 8–10 sheets of rice paper the water a little at a time until you get the right consistency. PEANUT DIPPING SAUCE 8. Prepare the rice paper rolls : Add hot water to a wide shallow dish that 3 tbsp natural peanut butter can fit the the rice paper sheets. Plunge one rice paper in the warm 1 tbsp soy sauce water for about 30 seconds, waving it gently. Be careful not to soak 2 tbsp orange juice too long or the papers can easily break. 1 tbsp lime juice 9. Once softened, immediately transfer the rice paper sheet to a flat 1 tsp agave surface like a cutting board. Place a layer of the filling to the bottom 2 tbsp of water third of the rice paper. a small piece of fresh ginger 10. To roll, use your hands to tuck the bottom edge of the rice paper, to completely cover the filling. Gently press to compact the filling. Then tuck the left side in over the center, followed by the right side. Finally, roll forward to close the roll. Do the same with an other rice paper until you have used all the filling. 11. Cut in half and serve with the peanut dipping sauce and soy sauce.

53 early brawd - stay home & cook main dishes

CHEESY BROCCOLI SALAD - gluten free - This raw broccoli bacon salad with creamy cheesy sauce and crispy rice bacon is ready in less than 30 minutes for a delicious and healthy meal. Caution : the rice bacon is addictive!

serves 2 - prep time 20 minutes - cook time 5 minutes

INGREDIENTS DIRECTIONS

RICE BACON CRISPY BACON 1 tbsp tamari 1. Preheat the oven to 250 F and line a baking tray with foil paper. 1 tsp sesame oil or olive oil 2. Prepare a marinade by mixing the tamari, oil, maple syrup, nutritional 1 tsp maple syrup yeast, paprika and liquid smoke. 1 tsp nutritional yeast 1/4 tsp paprika powder 3. Lay one sheet of rice paper flat on the baking tray and brush the top 6 drops of liquid smoke (optional) face with water. Overlay the second sheet of rice paper on top and 2 sheets of rice paper press to stick them together. A little water 4. Brush the top face of the rice paper with the marinade, flip and brush the other face. CHEESY SAUCE 5. Bake for 5 minutes until golden and bubbly. 1/2 cup cashews, soaked in water for 6 hours 6. Remove from the oven and allow to completely cool down. The rice 1/2 cup unsweetened almond milk paper will dry and become very crispy while cooling. 2 tsp lemon juice 1 tsp apple cider vinegar 2 tsp nutritional yeast CHEESY SAUCE 1/2 tsp garlic powder 1. Rinse and drain the soaked cashews. Place them in a blender with all 1/4 tsp salt the cheesy sauce ingredients and blend until perfectly smooth and creamy. Taste and adjust the seasoning. BROCCOLI SALAD 1/2 raw broccoli head 1/2 bunch of fresh cilantro BROCCOLI SALAD 1 green onion 1. Divide the broccoli head into very small florets using your hands or 1/2 red onion a knife. Either you can also chop the broccoli finely into slices or rice. 2 tbsp raisins 2. Chop the coriander and green onion. Peel and mince the red onion. 1 tbsp sunflower seeds A pinch of salt 3. Combine the broccoli, coriander, green onion and red onion in a plate. A pinch of black pepper Add the raisins, sunflower seeds, half of the cheesy sauce and mix to coat. Sprinkle with salt and pepper. 4. Add the remaining cheesy sauce on top and garnish with crumbs of crispy bacon.

55 early brawd - stay home & cook main dishes

HARVEST QUINOA SALAD - gluten free - This Fall quinoa salad with roasted butternut, toasted pecans and an amazing peanut dressing will become a staple in your kitchen! Make sure to always have a full container in your fridge!

serves 6 - prep time 10 minutes - cook time 25 minutes

INGREDIENTS DIRECTIONS

QUINOA SALAD 1. Preheat your oven to 400F and line a baking sheet with foil paper. 2 cups diced butternut squash (750g) 2. Chop off both ends of the butternut squash and peel the outer skin. 1 tsp olive oil Cut the butternut in half and remove the seeds using a spoon. Chop a pinch of salt the squash into about 1/2-inch chunks. 1 cup dry quinoa 3. Place the squash in a large bowl and toss with 1 teaspoon of olive oil 1 1/2 cup water and a pinch of salt. Spread onto the prepared baking sheet and bake 1 red onion for about 20-25 minutes, until soft and golden. 1/4 cup almonds 1/4 cup pecan nuts 4. Meanwhile, prepare the quinoa. Rinse the quinoa under water and 2 tbsp pomegranate seeds place in a sauce pan with the water. Bring to a boil , then reduce heat 1/2 cup chopped fresh parsley to a simmer and cook covered for about 12 minutes, until all the water 4 dry apricots has been absorbed. Turn off the heat and cover the saucepan with a 2 tbsp raisins lid. Let sit for about 10 minutes so the quinoa can fluff up. 1/2 apple 5. Slice the almonds and break the pecan nuts into small chunks. Heat a dry pan over medium heat. When hot, place the almonds and pecan PEANUT DRESSING nuts and toast for about 7 minutes, stirring often to avoid the nuts to 1/2 cup smooth peanut butter burn. When golden, remove from the pan and set aside. 1/4 cup water 6. Dice the red onion and the apple, finely chop the parsley, cut the dry 2 tbsp maple syrup apricots into small pieces, break the pomegranate seeds. 2 tbsp apple cider vinegar 7. Once the quinoa and the squash are cooked, proceed to assembly. 1/4 tsp salt Serve the quinoa in a large bowl. Add the diced onion, diced apple, 1/4 tsp black pepper parsley, pomegranate, toasted nuts, apricots, raisins and mix well to combined. Add the squash and gently mix not to break the cubes. 8. Prepare the dressing by mixing all the ingredients in a jar and shake it to combine. You can also use a blender for a smoother texture. 9. Pour half of the dressing in the bowl and toss well to coat. Keep the remaining dressing to drizzle on your plate. 10. Store any leftovers in fridge in an airtight container for up to 4 days. For a longer shelf life, store the salad and the dressing separately.

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PROVENÇAL MUG CAKE - gluten free - If you’re looking for a quick and easy lunch, this recipe is for you! This Provençal savory mug cake is ready in less than 5 minutes and so moist and tasty you’ll never believe it’s baked in microwave.

serves 1 mug - prep time 3 minutes - cook time 2 minutes

INGREDIENTS DIRECTIONS

3 tbsp oat flour, gluten free if necessary 1. Mix the oat flour, corn starch, turmeric, thyme, oregano, baking 1 tbsp corn starch powder and salt in a microwave-proof mug. 1/4 tsp ground turmeric 2. Add the olive oil and plant milk and stir well to combine until a smooth 1/4 tsp dry thyme dough forms. 1/4 tsp dry oregano 3. Finely chop the black olives and sun-dried tomatoes and fold in the 1/4 tsp baking powder batter together with the sunflower seeds. Stir to incorporate. a pinch of salt 1 tbsp olive oil 4. Bake in the microwave on full power for 1 to 1:30 minute, or until the 3 tbsp plant milk batter has risen and the surface looks dry and spongy. 3 black olives 5. Allow to cool down for 3 minutes and enjoy immediately. 2 sun-dried tomatoes 1 tbsp sunflower seeds

TIPS

• For a bigger mug cake, feel free to double the quantities and so to double the baking time. • You can find oat flour is some grocery stores, depending onyour country. You can also easily make your own oat flour at home by mixing rolled oats in a blender until reduced in a very fine flour. • For a oil-free version, substitute the olive oil with tahini or almond butter. • Make sure you are using a microwave-proof mug to make this recipe. The mug should be big enough to be three-quarters full with the dough as it will significantly rise during the baking.

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PAN-FRIED POTATO WEDGES - gluten free - Perfectly baked potato wedges that are super crispy on the outside and soft in the middle. This very simple recipe make a wonderful side dish everybody loves for any occasion.

serves 4 - prep time 5 minutes - cook time 20 minutes

INGREDIENTS DIRECTIONS

4 medium potatoes 1. Wash the potatoes under water and keep the skin. Cut them in half 1 tbsp olive oil lengthways, then cut each half in half lengthways, then once again to 1/2 tsp salt form 8 wedges with each potato. 1 garlic clove 2. Place the potato wedges in a large bowl filled up with water and soak 4 sprigs of thyme for 30 minutes to help remove excess starch. Rinse thoroughly and 1/4 tsp ground black pepper dry the wedges. 3. Heat the olive oil in a large non-sticky skillet over medium heat. Add the potato wedges in a single layer, not too tightly packed, thyme and salt, and cook for about 10 minutes on each side, until they are nicely browned and tender inside. 4. Add chopped garlic and black pepper and continue to cook for about 2 minutes. Serve warm.

TIPS

• Feel free to add more spices to your potato wedges, like chili powder, paprika, cumin, taco seasoning. As dried spices can burn easilyn, add them during the last couple minutes of cooking. • These potato wedges are perfect to serve with a side of mixed greens, boiled veggies, dipping sauce, burger or any dishes with a sauce like curries and chilis.

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WILD RICE STUFFING - gluten free - This pecan and dried cranberry wild rice stuffing packed with holiday flavors is an amazing recipe to be served on its own, as a side dish or as a stuffing for your everyday roasts.

serves 4 - prep time 10 minutes - cook time 45 minutes

INGREDIENTS DIRECTIONS

1 1/4 cup wild rice, dry 1. Rinse the rice in a fine mesh under water to remove the excess starch. 1 small red onion 2. Place the rice with 3 cups of water and a pinch of salt in a saucepan. 1 garlic clove Put the lid on and bring to a boil. Turn the heat down just enough to 2 celery stalks maintain a steady boil and cook for 35 - 40 minutes. 1 tbsp olive oil 3. Drain excess cooking water and return the rice to the pot. Cover 1 tsp dry sage with the lid and let the rice rest off the heat while you prepare the 1 tsp dry or fresh thyme seasoning. 1/2 tsp black pepper 1/2 tsp salt 4. Peel and finely mince the onion, garlic and celery stalks. 1/3 cup pecan 5. Heat the olive oil in a large pan and sauté the onion and celery for 5 1/4 cup dry cranberry minutes over medium heat. Then add the garlic, sage, thyme, pepper 1/2 apple and salt and cook for 5 minutes. 6. Finally add the cooked rice with a bit of water, stir and cook for 5 minutes more. If the mixture becomes too dry, don’t hesitate to add a little more water. 7. Off the heat, stir in the pecans, cranberries and the apple finely diced.

TIPS

• If you can’t find wild rice, substitute with a mix of 3/4 cup red rice and 1/2 cup brown rice, or simply use brown rice. • Feel free to replace the cranberries with raisins or any dry fruits of your choice (figs, dates, apricots work well) and add more nuts like walnuts and almonds. • Leftovers can be stored in the fridge in an airtight container for up to 4 days.

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COCONUT TORTILLA CHIPS - gluten free - These crispy coconut tortilla chips made from scratch are naturally gluten free and delicious. They are the perfect snack to share and much healthier than any tortilla chips you can find in supermarkets.

serves 4 - prep time 10 minutes - cook time 20 minutes

INGREDIENTS DIRECTIONS

TORTILLA CHIPS 1. Preheat the oven to 320F and line a baking tray with foil paper. 1/2 cup coconut flour 2. In a large bowl, mix the coconut flour, cassava flour, corn starch and 1/4 cup cassava flour salt. 1/4 cup corn starch 3. Add the melted coconut oil and stir to combine until you get a dry and 1/8 tsp sea salt grainy mixture. 2 tbsp melted coconut oil 6 tbsp of lukewarm water 4. Gradually add the water and stir using a spatula. The mixture should become smooth and not too sticky. If the dough is still too dry, add COATING some more water, one tablespoon at the time, until you reach just the 1/4 tsp sea salt right consistency. 1/2 tsp paprika powder 5. Form a ball with the dough and press it out between two sheets of baking paper using a rolling pin, into an even 2mm thick layer. 6. Using a knife, cut up triangles into the dough and place them on the prepared baking tray. Form a ball with the scraps, and repeat the previous steps until all the dough has been used. 7. Bake the tortillas for 15 minutes, then flip them on their other side and bake for 5 minutes more until crispy and beautifully golden. 8. When the tortillas are ready, remove from the oven and immediately sprinkle on the salt and paprika. You can use a brunch or a tissue to well coat the tortillas on both sides with the spices. 9. Allow the tortilla chips to completely cool down : they will continue to dry and become perfectly crispy.

TIPS

• Serve the tortilla chips with a dipping sauce, guacamole or use in a nacho plate with chili, sour cream and guacamole. • Feel free to replace the paparika with your favorite spices for a different flavor: turmeric, cumin, dry vinegar or even nutritonal yeast.

65 early brawd - stay home & cook LIGHTROOM FOOD PHOTOGRAPHY PRESETS

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