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All Categories:
½
A
- A drizzle of chili oil (1)
- A pinch Harissa or Aleppo pepper (1)
- Activated chia-lemon caviar pearls (1)
- Adaptogen blend (e.g., ashwagandha, reishi, or maca) (1)
- All-purpose or gluten-free flour (1)
- Apple cider vinegar (1)
- As desired edible flowers or chrysanthemum petals (1)
- As needed microgreens (2)
- As needed pickled ginger (1)
- As needed scallions thinly sliced (1)
- As needed tbsp black sesame seeds (1)
- As needed tbsp neutral oil (1)
- Ashwagandha powder (1)
- Avocado (2)
B
C
- Carrot (1)
- Cauliflower (1)
- Cauliflower Mechoui (1)
- Ceylon cinnamon (1)
- Cherry tomatoes (1)
- Cilantro microgreens (1)
- Cinnamon (1)
- Coconut butter or MCT oil (1)
- Coconut kefir foam (1)
- Cooked mashed potatoes (1)
- Cooked sprouted quinoa (1)
- Coriander (1)
- Coriander seeds (1)
- Crispy kelp noodles (1)
- Crushed pink peppercorns (1)
- Cucumber (1)
- Cumin (1)
- Cumin seeds (1)
D
E
F
- Fermented beets (1)
- Fermented daikon or mango achar (1)
- Fermented mung bean sprouts (1)
- Firm tofu (1)
- For the Gnocchi (1)
- For the Golden Pesto (1)
- Fresh basil leaves (1)
- Fresh coriander (1)
- Fresh garlic, minced (1)
- Fresh ginger, grated (1)
- Fresh herbs (like cilantro or parsley) (1)
- Fresh lemon juice (3)
- Fresh or cooked udon noodles (1)
G
N
- Notes: 1 tsp spirulina with 1 tbsp olive oil and a pinch of lemon. (1)
- Notes: Adds acidity. (1)
- Notes: Adds color and flavor. (3)
- Notes: Adds depth to the broth. (1)
- Notes: Adds umami flavor to the broth. (1)
- Notes: Adjust as needed. (1)
- Notes: Adjust the amount as needed to form a dough. (1)
- Notes: Adjust to taste. (2)
- Notes: Base for the broth. (1)
- Notes: Beaten (1)
- Notes: Can substitute with almonds or pine nuts. (1)
- Notes: Choose firm silken tofu for better texture. (1)
- Notes: Choose gluten-free options. (1)
- Notes: Cilantro or radish can be used. (1)
- Notes: Cooked and cooled chickpeas work best. (1)
- Notes: Cut into florets (1)
- Notes: Enhances flavor. (2)
- Notes: Finely chopped, fresh or frozen. (1)
- Notes: For a citrusy flavor. (1)
- Notes: For a fresh aroma. (1)
- Notes: For a nutty aroma. (1)
- Notes: For a savory, fermented flavor. (1)
- Notes: For a smoother pesto, add more oil. (1)
- Notes: For added heat. (1)
- Notes: For an extra crunch. (1)
- Notes: For color and health benefits. (1)
- Notes: For decorative purposes. (1)
- Notes: For finishing the broth. (1)
- Notes: For frying the tofu. (1)
- Notes: For garnish. (2)
- Notes: For marinating tofu. (1)
- Notes: For seasoning the tofu. (1)
- Notes: For seasoning. (2)
- Notes: Fresh ginger adds a zesty flavor. (1)
- Notes: Freshly shredded for crunch. (1)
- Notes: Freshly squeezed for flavor. (1)
- Notes: Full-fat coconut milk for creaminess. (1)
- Notes: Indian spice blend for flavor. (1)
- Notes: Lightly toasted, if desired. (1)
- Notes: Low-sodium recommended. (1)
- Notes: Main component of the dish. (1)
- Notes: Optional adaptogen for cognitive boost. (1)
- Notes: Optional for a richer taste. (1)
- Notes: Optional for heat (1)
- Notes: Optional, for additional tang. (1)
- Notes: Optional, for heat. (1)
- Notes: Or thick plant-based yogurt (1)
- Notes: Packed tightly. (1)
- Notes: Pressed and cut into rectangles. (1)
- Notes: Provides a sweet and earthy flavor. (1)
- Notes: Should be chilled before use. (1)
- Notes: Store-bought or homemade is fine. (1)
- Notes: Sunflower, pea shoots, or amaranth recommended. (1)
- Notes: To taste. (1)
- Notes: Use a flax egg for a vegan version. (1)
- Notes: Use more if desired. (1)
- Notes: Use nutritional yeast for a vegan option. (1)
- Notes: Use Yukon Gold or Russet potatoes for best results. (1)
- Notes: Vegan or butter-based (1)
- Nutritional yeast (1)
O
- Of diced bell pepper (55)
- Of diced onion (55)
- Of dried basil (55)
- Of dried oregano (55)
- Of kidney beans, drained and rinsed (55)
- Of sliced mushrooms (55)
- Of sliced olives (55)
- Of tomato sauce (55)
- Of vegan cheese, shredded (55)
- Olive oil (3)
- Optional Garnish (1)
- Optional: a few drops of lemon balm extract or vanilla (1)
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