Ingredients

• 8 cups water

• 1 cup basmati rice/lentils

• 1 1/2 C raw brown sugar or molasses

• 1/2 C ghee or sesame oil

• 2 tsp ginger powder

• 1 tsp cinnamon powder

• 3/4 tsp cardamom powder

• 1/2 tsp clove powder

• 1/2 tsp of black pepper

• 1/2 tsp turmeric powder

• pinch of cayenne

Instructions

• Rinse rice several times until the water runs clear.

• Bring water to a boil and add rice. Reduce heat to a simmer.

• Cook with the lid off, stirring occasionally for several hours.

• When the rice begins to thicken, add sugar, spices and ghee.

• When the consistency is gelatinous, take off heat and serve

*Gluten-Free *Vegan

*Cook this dish long enough that the rice actually breaks down and loses its form.

*Works great in a slow cooker! Decrease the water to 8 cups, add all ingredients and cook for 8

Ingredients

• 6 bone-in chicken thighs

• 1 tbsp fresh grated ginger

• 2 cloves garlic (optional; reduce for Pitta)

• 1 tbsp lemon or lime juice

• 1–2 tbsp ghee

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• Pinch black pepper

• Rock salt or sea salt (to taste)

• 1 small onion or shallots, sliced

• Fresh cilantro (for garnish)

Instructions

• Marinate thighs

• Bake at 400–425°F for 30–40 minutes

• Garnish

Ingredients

• Oats

• Peanut butter

• Protein powder

• Flax seed

• Maple

Instructions

• Mix!

• Choc. Chips 

Options

• Yams

• Beets

• Sweet potatoes

• Carrots

• Zucchini

Ingredients

• 1 cup cooked shredded chicken

• 1 cup pumpkin purée (unsweetened)

• 1 zucchini, chopped

• 1 yellow squash, chopped

• 1 cup light coconut milk

• 3 cups water or light chicken broth

Spices

• 1 tbsp fresh grated ginger

• 1–2 tsp ghee

• ½ tsp cumin

• ½ tsp coriander

• ¼ tsp turmeric

• Pinch black pepper

• Pinch cinnamon (optional)

• Salt to taste