Potato rosti

Ingredients
▢1kg/ 2 lb potatoes (skin on weight) - Aus: Sebago (dirt brushed), US: Yukon Gold, Russet, UK: Maris Piper, King
Edwards (Note 1)

▢3/4 tsp salt , kosher/cooking salt (or 1/2 tsp table salt)

▢1/2 tsp finely ground black pepper

▢15g/ 1 tbsp clarified butter / ghee or normal butter , melted (Note 2)X

COOKING:
▢60g/ 4 tbsp clarified butter / ghee , separated (sub half butter, half vegetable oil) (Note 2)X

Instructions

GRATE & SQUEEZE:

Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato
crispier (otherwise all that water has to steam out in the pan).
Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat,
and turns white again when cooked.

COOK
Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low
heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down
to even surface.
Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber
spatula to check. If by 8 minutes it is not going golden, increase heat.
TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way
to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3).
Holding the handle of the board, flip quickly - and with confidence!
Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12
minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
Chickpea

Cashew Sauce

1 cup cashews, soaked

¼ cup soy sauce
2 teaspoons sriracha

2 teaspoons ginger

water, for thinning

1/4 cup cilantro,minced

Vegetables

2 cups sugar snap or snow peas

1–2 large carrots

½ red onion

1/2 tablespoon olive oil

1/4 teaspoon black pepper

1 tablespoon sesame seeds

1 cup chickpeas, drained and rinsed if using canned

Bowl

Grains, for serving

Sprouts, for serving

At least 2 hours before preparing meal, place cashews in a bowl and cover with
water to soak.

After time, remove cashews from the water, reserving the water, and place in a
food processor or blender along with soy sauce, sriracha, and ginger. Pulse a
few times, adding water as you go to thin the mixture down. Let the food
processor or blender run until cashews are smooth. Add in cilantro and pulse
until cilantro is incorporated and in small pieces. Taste and adjust flavors as
desired.

Preheat oven to 400˚. Cut the carrot and onion into bite size pieces and toss in
a roasting pan with peas, olive oil, black pepper, and sesame seeds. Roast for
15 minutes then stir in chickpeas. Roast for another 15-20 minutes until
vegetables are tender and the peas are starting to blister.

In a bowl, toss together vegetables, grain, and sprouts. Spoon sauce over bowl
and serve. Save extra sauce for later uses.

Fried polenta

1 cup cooked polenta

1 Tbsp butter

2 cups fresh kale

1 tsp balsamic vinegar

1 tsp olive oil

fresh parmesan shavings

1 egg

½ avocado

salt & pepper

instructions
While the polenta is still warm, pour onto a flat plate or into a baking dish so
that you have a semi-even layer about ¾" thick. Let cool completely (like
overnight), then cut into a square/rectangle.
 Heat a frying pan over medium-high heat. Melt the butter, then add the polenta
in one big slice. Let it cook on each side for about 5 minutes, or until crisped and
slightly blackened.

While the polenta is cooking, chop the kale into small pieces. Massage with your
hands for about a minute, then toss with the vinegar and oil. Top with fresh
parmesan, then set aside.

Cook your egg, either poached or fried, at this point.

When the polenta is done, top with the avocado (sliced or mashed), some salt &
pepper, then the egg. Serve alongside the kale.

Fried rice
Cooked brown rice
Canola oil
Carrots
Yellow onion
Garlic
Fresh ginger
Broccoli
Red bell pepper
Eggs
Frozen peas
Frozen corn
Soy sauce
Sesame oil

How to Make Vegetable Fried Rice

Prep the veggies (dice the onion, chop the bell pepper, etc).
Heat oil in a skillet over medium-high heat, then add the carrots, onion, garlic and ginger.
Add broccoli and bell pepper and sauté until the veggies are soft.
Move the veggies to the side of the skillet and crack in the eggs to scramble.
Add in the peas, corn, rice, soy sauce and sesame oil and continue cooking until heated
through.
Chewy

Ingredients
1/2 cup almond butter

1/2 cup honey

1 cup rolled oats toasted

1/2 cup puffed brown rice cereal

1/2 cup puffed quinoa or millet

1/2 cup sliced almonds

1/4 cup roughly chopped dried cranberries

1/4 cup dried blueberries

1/4 cup roughly chopped dried apricots

kosher salt

Instructions
Spray an 8-inch square pan with cooking spray and line with parchment paper.
Heat the almond butter and honey together in a small saucepan over low
heat, stirring, until melted and combined.
Combine the oats, cereal, quinoa or millet, almonds dried fruits and kosher
salt in a medium size bowl. Pour the almond mixture int the dry moisture
and stir until well combined. Transfer into the pan.
Wet your hands and press the cereal bar mixture down until it's flat and even,
packing it tightly. Refrigerate for at least an hour.
Remove the mixture from the pan and cut into squares.
recipe slightly adapted from Men's Fitness, December 2014

Tacos

Ingredients
Cashew sauce

1/2 cup raw unsalted cashews

1/3 cup fresh lime juice

1 1/2 tsp ancho chile powder
1/2 tsp garlic powder
pinch of sea salt, or to taste
pinch of black pepper, or to taste

Tacos

2 tbsp coconut oil

1 yellow onion, thinly sliced

1 tsp chile powder
1/2 tsp each ground cumin and sea salt
1/8 tsp ground black pepper
1 8 ounce package organic tempeh, cubed
8 5-inch corn tortillas, warmed

Optional garnishes

red cabbage

avocado
pico de gallo
lime wedges
hot sauce

Preparation

1. Prepare sauce: In a blender, purée all sauce ingredients and 5 tbsp water until smooth.

2. In a large skillet on medium-high, heat oil. Add onion, and cook for 3 to 4 minutes. Add chile
powder, cumin, salt and pepper and cook, stirring for 30 seconds, until fragrant. Add tempeh
and cook 3 to 4 minutes, until golden, stirring frequently. Divide tempeh mixture among
tortillas, top with cashew sauce and optional garnishes of your choice

Indian

1 cups basmati rice, rinsed and drained

1 cup dried lentils, rinsed and drained

1/2 cup sliced almonds

1 tablespoon oil
 1/2 red onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1 small jalapeno, seeds and membranes removed, minced

1 1/2 teaspoons garam masala

1 1/2 teaspoons cumin

4 1/3 cups water

2 teaspoons salt

1 teaspoon sugar

1/2 cup golden raisins

6 cherry tomatoes, quartered

1 small cucumber, chopped

1 handful mint leaves

1 handful cilantro

1 tablespoon lemon juice

1/3 cup yogurt

INSTRUCTIONS
In a large, heavy saucepan over medium heat, toast the almonds. Once they begin to brown and
become fragrant, remove them from the pan and set aside.

Add in the oil and saute the onion, garlic, ginger, and jalapeno until fragrant, about 1 minute.
Mix in the garam masala and cumin and cook for 30 seconds. Pour in the water and stir in the
salt and sugar. Bring the mixture to a boil.

Reduce the heat to a simmer and add in the lentils. Cook the lentils for 5 minutes. Add in the
rice and raisins and return to a boil. Boil, uncovered for 5 minutes. Reduce to a simmer and
 cover. Cook until the water is absorbed, about 8 minutes. Remove the rice from the heat and let
it sit, covered, for 10 minutes.

Stir in the tomato, cucumber, and reserved toasted almonds. Mix in the mint leaves and
cilantro, reserving some to top.

Combine the yogurt and lemon juice and drizzle over the rice salad. Garnish with the
remaining herb leaves. Serve at room temperature

Chicken

Ingredients
 30 mins

 4 servings

kg Potato

500 gChicken breast

4 eggs

150 mlCream mattress or 3 yawort natural

Cheddar cheese and red cheese

20 ml milk

1 pound onions

Garlic powder, mustard, thyme, black pepper, salt and olive oil

parsley

Cooking Instructions
Step 1

Sauté the chicken meat pieces well with garlic, mustard, and thyme dressing
Black pepper
Then saute the onion slices with olive oil well, then add the fried chicken slices and mix them
together, then fry the potatoes and prepare the oven tray with butter to put on top of a first
layer of potatoes, then the chicken breast slices with onions, then prepare a creamy mixture of
cream, cheese, milk and The eggs and put them on the baking tray above the rest of the
ingredients

Step 2

The cooking time does not exceed 30 minutes

Cereal

Cookie

INGREDIENTS
2 tbsp (30 mL) butter
2½ cups (625 mL) mini marshmallows
3½ cups (825 mL) (gluten-free) fruity rice cereal (like Fruity Pebbles®
2 cups (500 mL) thawed frozen whipped topping or your favorite ice cream
DIRECTIONS
In a large saucepan, melt the butter over medium heat. Once melted, add the marshmallows and stir until
they’re completely melted.

Remove the pan from the heat and add the cereal. Use the Classic Scraper to stir the cereal and marshmallow
mixture until the cereal is completely coated.X

Press the frame onto one tray of the Ice Cream Sandwich Maker. Evenly divide half of the cereal mixture into
each well, pressing firmly with the scraper to cover the bottom of each well. Once all six wells are filled,
remove the frame and repeat with the other tray. Let the cereal treats cool completely.X

Fill each well with ⅓ cup (75 mL) of whipped topping or ice cream. Level the filling to the top of the frame
and remove any excess filling. Top the filling with the remaining cereal squares, cover with the other tray, and
freeze for at least 4 hours, or overnight for best results.

Milk

Ingredients
2 cups of vanilla greek yogurt (skim or whole milk yogurt)
1 tablespoon honey, optional
1/2 teaspoon vanilla extract, optional
1 1/4 cups of Honey Nut Cheerios or other boxed cereal, seeds, or nuts can also be
added

Gather the ingredients

If using optional ingredients, mix with yogurt first. Some yogurts are sweeter than others
and may not need additional sweetener.

Line a loaf pan with a sheet of parchment paper. The paper should cover the bottom and
sides.

Evenly spread yogurt onto bottom of loaf pan.

Skillet
Ingredients
1 cup dates, chopped (about 5 to 6 ounces)
1 cup granulated sugar
3 tablespoons unsalted butter
1 large egg, beaten
1/2 teaspoon pure vanilla extract
2 cups crispy rice cereal
3/4 cup pecans
1 cup unsweetened coconut flakes
Combine the dates, sugar, butter, and beaten egg in a heavy skillet over low heat. While
stirring constantly, cook for 5 to 7 minutes until the mixture is bubbly
Remove the pan from the heat. Add the vanilla, rice cereal, and pecans and stir to combine
thoroughly.
When the mixture is cool enough to handle but still warm, roll the mixture into small balls
and then roll them in the coconut. Set them on a plate or baking sheet.
Let cool thoroughly before serving.
Unic

Ingredients
6 cups (160 grams) Rice Krispies cereal
1 stick (4 ounces) unsalted butter
10 ounces marshmallows
1/4 teaspoon kosher salt
6 ounces white chocolate (melting wafers)
Food coloring, for decorating
Sprinkles, for decorating