Meal 1
Sustenance Stew
INGREDIENTS
For the cauliflower rice:
2 medium heads cauliflower, cut into florets
1/4 cup (60ml) extra-virgin olive oil
1 teaspoon salt, plus more to taste
For the stew:
1 tablespoon grapeseed oil or extra-virgin olive oil
1 medium yellow onion, roughly chopped
2 teaspoons minced garlic (about 2 cloves)
3 cups (720ml) vegetable broth
2 (14.5-ounce/411g) cans whole tomatoes with their juice
1 1/2 tablespoons minced fresh ginger
1/4 teaspoon red pepper flakes
4 cups (570g) peeled and roughly diced orange-flesh sweet potatoes
3 cups (210g) chopped broccoli florets
4 cups (120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)
1/3 cup (43g) roasted almond butter
1/2 cup (14g) loosely packed finely chopped cilantro
1 medium avocado, pitted, peeled, and sliced
1/2 cup (80g) sliced raw almonds
Optional Boosters:
1/4 cup (35g) shelled hemp seeds
1 tablespoon chia seeds (black or white)
1/4 cup (10g) pea greens
METHOD
1 Make the cauliflower rice: Preheat the oven to 375°F (180°C). Line a large baking sheet with a silicone liner or parchment paper.
Put the cauliflower florets in a food processor and pulse about 5 times, until the cauliflower has the texture of couscous. You may have to process in two batches. Transfer the cauliflower to a large bowl and stir in the oil and 1 teaspoon of salt until well combined.
Transfer the “rice” to the prepared baking sheet and bake for 15 minutes. Stir with a spatula
or wooden spoon and continue to roast for another 15 minutes, until the “rice” begins to brown. Set aside until ready to serve.
2 Make the stew: In a large po