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This Week's Recipes

Meal 1

Sustenance Stew


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


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