Seared Asparagus with Ginger
Heat 1 tablespoon each of butter and oil in a small skillet over medium heat. Add the ginger slices and sauté until lightly golden. Remove from heat and set aside.
Slow sauté mushrooms in 1/8 cup of oil and 1 T of herbs, until they create jus. Place in food processor with seeds/nuts, salt and remaining oil. Puree until smooth.
Shaved Organic Brussels Sprouts with Shiitake Mushrooms
Wash Brussels sprouts and remove stems. Shave sprouts with a food processor or slice thinly. Heat oil in large pan over medium heat. Add onion and let soften for 1-2 minutes.
In a medium saucepan over high heat, bring broth to a boil. Add quinoa, curry powder and ginger. Turn heat down to medium-low, cover and simmer until quinoa is tender, about 20 minutes. Allow to cool. Can be made a day ahead and refrigerated.
Position rack in lower third of oven; preheat to 450ºF. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat.
Cauliflower “Fried” Rice
Using a food processor with a shredding disk attachment or using the largest holes of a box grater, shred the cauliflower. In a small bowl, beat the egg and water with a fork until smooth.
Combine bones, water, veggies and vinegar in a slow-cooker. Cook on low heat for a minimum of 24 hours (up to 48 hours for chicken, 72 hours for beef).
Hot Brown Rice, Nuts, and Flax
Over medium heat, in a medium sauce pan add the rice, milk, nutmeg and cinnamon. Stir until hot and slightly creamy.
Broccoli Nut Spread
In a Vitamix or food processor, process the garlic, pepper, and salt into tiny pieces. Add Brazil nuts and process into a powder. Empty this powder into a bowl and set aside.