New Year's Lunch

CHICKPEA PATTIES

INGREDIENTS
Chickpeas, 1 ½ cups or 1 can Garlic, 2 cloves 3 Pearl Onions or 1 small yellow onion, diced 1 Carrot, grated Grapeseed Oil, 5-6 Tbsp Flour, 2 Tbsp	Parsley, ¼ c fresh (or ⅛ tsp ground) Turmeric, 1 tsp Paprika, 1 tsp Pink Himalayan Salt, ¼ tsp Black Pepper, ½ tsp
DIRECTIONS
If using dry chickpeas, bring pot of salted water to medium-high heat. Rinse Chickpeas and add to water. Cook until soft, then strain and remove from heat. While chickpeas are cooking, sautee garlic, onions, and carrot until soft with 2-3 Tbsp of grapeseed oil and all seasonings EXCEPT fresh parsley and flour. Pour sauteed veggies and seasoning into food processor with cooked chickpeas and parsley, and pulse until it has a paste-like texture, scraping down the sides as necessary. Use a spoon to scoop some of the mixture into your hands and roll into a golf-sized ball. Press into a patty and sprinkle with flour. Add remainder of oil to a cast iron skillet and bring to a medium heat. Cook for 2-3 minutes per side, until patties are golden brown and slightly crispy. Enjoy!

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BLACK-EYED PEAS with PORTOBELLO MUSHROOMS

INGREDIENTS
Black-eyed Peas, 1 c Olive Oil, 2 Tbsp Vegetable Broth, ½ c Liquid Smoke Water	4-5 Pearl Onions, quartered Garlic Powder, ½ Tbsp Italian Seasoning, 1 tsp Red Pepper Flakes, 1 tsp Sage, ½ tsp	Paprika, ½ tsp Nutmeg, ⅛ tsp Pink Himalayan Salt, ¼ tsp 4-5 Bay Leaves
DIRECTIONS
Cover the bottom of your pan in oil, then add all dry seasonings, except the Bay Leaves. Bring oil to low heat and begin dicing and mincing your onions and garlic. Add to pan, increase heat, and saute. Add more oil as needed, then add peas. Mix in well with garlic and onions before adding water. Check your heat, and stir as needed. When the Black-eyed Peas are approximately ¾ of the way done, add in vegetable broth, bay leaves, and liquid smoke. Make sure to let the beans finish simmering with the lid on for this step. (This is also probably a good time to go ahead and start sauteing the mushrooms) Add in more seasoning as needed, and when beans have reached desired consistency remove from heat. Continue to stir occasionally until mushrooms are ready to be added. Mix thoroughly and Enjoy!
INGREDIENTS
Portobello Mushrooms, 1 lb (sliced) Olive Oil, 2 Tbsp 3 Pearl Onions, quartered	2 Garlic Cloves, chopped Turmeric, 1 tsp Dried Basil, ½ Tbsp (dried)	Powdered Thyme, ½ tsp Pink Himalayan Salt, ¼ tsp Black Pepper ¼ tsp
DIRECTIONS
In your skillet combine oil, all dry seasonings, onions and garlic, and put over low heat. Rinse mushrooms, and add to warmed oil. Increase heat and sauté for 15-20 minutes. When mushrooms have reached desired consistency add to Black-eyed Peas (I like mine to be a little less tender. Retaining some heartiness gives them more of a meat-like texture).

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SUPER GREENS MEDLEY

I learned this recipe from my dear friend and mentor, Sonja. I never thought to put more than one type of Greens in the same pot; who would have ever thought that Greens could be so good!

INGREDIENTS
Kale Collard Greens Turnip Greens Mustard Greens Spinach Swiss Chard	Grapeseed Oil Onions (diced or powdered) Garlic (minced or powdered) Bell Peppers (chopped)     Red, Orange, and Yellow	Cloves (whole) Turmeric Thyme Italian Seasoning Pink Himalayan Salt
DIRECTIONS
First, add a nice amount of oil to the bottom of your pan, then add in dry seasonings and bring to a low heat. While oil is warming, slice, dice, and mince your peppers, onions, and garlic. Add to the pan and gently sauté. Let peppers retain some crunchiness. I generally begin with 3-5 whole cloves, and add 1-2 more each time I add more greens. Begin to add medley of Greens (I like to include the stalks, they are so nutrient dense!). Completely coat greens in seasoning before closing lid. Sauté greens in oil, adding water little by little if the greens begin to burn. As greens cook down and more are added, remember to add more seasonings and oil for the new batch. Let Greens cook until tender. Enjoy!

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CREAMY GARLIC MASHED CAULI-TATOES

INGREDIENTS
Cauliflower, 1 head Garlic, 2 cloves Leeks, 1 stalk for garnishing Almond Milk, 3 Tbsp Olive Oil, 4 ½ Tbsp	Pink Himalayan Salt, ¼ tsp Onion Powder, 1 Tbsp Italian Seasoning, ½ Tbsp Rosemary, 1 tsp Black Pepper, ½ tsp
DIRECTIONS
Bring pot of salted water to a rolling boil. Wash Cauliflower head, break into flourettes and add to water. Cover and let boil until soft and tender, then strain and remove from heat. While cauliflower is boiling, sauté garlic until soft with 2 Tbsp of oil and remainder of seasonings. Pour sautéed garlic and seasoning into food processor with cooked cauliflower, milk, and remainder of olive oil. Pulse until creamy, scraping down the sides as necessary. Plate and garnish with chopped leeks. Enjoy!

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LEMON POUND CAKE

INGREDIENTS
Almond Milk, ¼ c 2 large Meyer Lemons 2 medium Bananas Liquid Coconut Oil, ½ c All Purpose Flour, 1 ½ c	Baking Soda, ¼ tsp Pink Himalayan Salt, ¼ tsp Granulated Sugar, 1 c Powdered Sugar, 1 c
DIRECTIONS
Preheat oven to 325°. Spray 8x4 bread pan with non-stick spray and line with parchment paper, then sit to the side. Let the parchment paper be long enough to easily lift the cake out of the pan. Grate the skin of your lemon for the zest, and then cut in half and squeeze for for fresh lemon juice. One lemon (zest and juice) will be used for cake, the other will be used in glaze, so be sure to keep separate. Sit to the side. In a large bowl, mash bananas, one at a time, with a fork to make ⅓ cup, then add milk, lemon juice of 1 lemon, and oil, and whisk together. In a separate bowl, whisk flour, baking soda, salt, lemon zest of 1 lemon, and sugar. In a mixer, combine ½of wet ingredients with ⅓ of dry ingredients on low. As ingredients come together, add in another ⅓ of dry ingredients; let mixture combine before adding the other ½ of the wet ingredients, and finally the last ⅓ of the dry ingredients. Pour into bread pan and put in the oven to bake for 50-60 minutes, or until golden brown. (You can tent pan with aluminum foil about half way through cooking to prevent over-browning if necessary). FOR GLAZE: Stir the remaining lemon juice into powdered sugar, and drizzle over cake after it has finished baking. Sprinkle remaining lemon zest on top and let cool before serving.

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