palmful of fresh raw almonds

1 cup almond milk

2 Tb. tofu

cinnamon

freshly grated nutmeg

2 tsp. honey

1/2 scoop protein powder

1/2 tsp. almond extract

1. In a large skillet, cook the onions in the olive oil over medium-high heat until the onions are well browned.

2. Add the tomato paste, turmeric, salt, pepper and lemon peel. Cook for another 2 minutes.

3. Choose a large skillet that has a tightly fitting lid. Layer the vegetables, potatoes first, then peppers, carrots, raisins and eggplant. Dot the tomato paste mixture over each layer of vegetables, along with a sprinkling of salt and parsley over each layer of vegetables.

4. Add the pepper and lemon juice to the broth. Pour the broth over the layered vegetables.

5. Cover the skillet and cook on the stovetop over medium-high heat for 5-10 minutes until the liquid begins to boil. Reduce the heat to medium-low and cook for about 30-40 minutes until the vegetables are soft.

Makes 8 servings

6 ounces tomato paste

2 teaspoons turmeric

1/2 teaspoon pepper

1 teaspoon salt, to taste

pinch of dried or candied lemon peel

2 russet potatoes, peeled and cut into thin slices

2 green bell peppers, halved, cored, seeded and sliced

2 roasted, marinated red bell peppers

3 carrots, peeled and thinly sliced

1 eggplant, peeled and cut into 1/2 inch thick slices

Parsley, chopped

1/4 cup red flame raisins

macadamia nuts, toasted and chopped (optional)

To make the broth:

1/1/2 cup vegetable broth

sprinkling of pepper

Cook the two colors of lentils separately in salted water until tender, about 15 minutes for the red and 25 minutes for the green. 

Drain and pat dry. Puree the red lentils, then mix them together by hand with the whole green lentils and remaining ingredients. 

Divide into 24 equal portions and pan fry in olive oil until golden brown.

SautÈ the onions and cactus in olive oil for 1-2 minutes. 

Set aside. In a saucepan, add the sugar and vinegar. Reduce until thick and slightly caramelized. 

Add the chili paste and lime juice and toss with the cactus onion mixture. 

Lentil Cakes

1 cup red or yellow lentils

1 cup green lentils

1 cup mixed peppers, diced small

1/4 cup sliced scallions

1/4 cup mixed onions, diced

2 eggs (or 5 ounces tofu)

1 cup bread crumbs

1/4 cup chives

1/4 cup carrots and celery, diced very small

salt and pepper to taste

Nopalito Cactus Sauce

2 cups Nopales, cleaned and diced (Pear Cactus Leaves)

3 Tb. chopped onion

1 tsp. chopped garlic

3 Tb. red wine vinegar

4 Tb. sugar

1 tsp. chili paste

juice of 2 limes