1. Bring almond milk and amaranth to a boil in a medium pot. Reduce heat to medium, cover, and cook for 15 to 20 minutes, stirring occasionally, or until liquid is absorbed.
2. Stir in vanilla extract.
3. Top each serving with strawberries and almonds before serving.

Make It Now

1. In a small bowl, whisk together soy sauce, vinegar, honey, sesame oil, chili sauce, garlic, and ginger. Set aside.
2. In a medium skillet, heat oil over medium-high heat until shimmery. Add chicken and cook until there is no more pink. Drain off any grease. (Freezing instructions begin here.)
3. Transfer chicken to a slow cooker and add coleslaw mix, green onions, and water chestnuts. Pour sauce over top and stir to combine.
4. Cover and cook on Low for 3 to 4 hours, until vegetables are soft and flavors have combined.
5. Set lettuce leaves cupped-side up on a large plate or platter. Using a slotted spoon, fill each leaf with chicken mixture. Top with more coleslaw mix, crushed peanuts, and more chile sauce, if you like. Wrap filling in lettuce and eat like a taco.

Freezer to Slow Cooker

• Freeze for Later

  1. Follow steps 1 and 2 above. Let chicken cool.
  2. Place chicken, sauce, coleslaw mix, green onions, and water chestnuts in a gallon-size freezer bag or container. Seal and freeze.
  3. Place crushed peanuts in a small freezer bag or container. Seal and freeze alongside chicken.

• Prepare from Frozen

  1. Have lettuce leaves and coleslaw mix and (optional) chile sauce on hand to finish this meal. Thaw.
  2. Follow steps 3 through 5 above.

1. Preheat oven to 275°. Line a baking sheet with parchment paper. If desired, soak nuts.*
2. Place macadamia nuts, pecans, walnuts, and pepitas in a single layer on baking sheet and roast for 25 to 30 minutes, mixing halfway through roasting time. You can also roast on the stovetop in a cast-iron skillet over low to medium heat. (This process usually takes 8 to 10 minutes on the stove, but watch closely so they do not burn.) You know they are done when you can smell the nuts and they become golden on the outside.
3. Remove baking sheet from oven and place mixture in a bowl. Toss nuts with chili powder, turmeric, cumin, black pepper, salt, and oil to evenly coat.
4. Allow nuts to cool before serving. Store them in an airtight glass container or glass jar. They will last for 1 month in the fridge or 1 week on your counter.

1. Combine rice, cinnamon, salt, and 1 cup of water in a pot. Bring to a boil over high heat. Cover pan with a lid, reduce heat to low, and cook for 40 to 45 minutes, or until water is absorbed.
2. Heat maple syrup and milk in a large saucepan. Add cooked rice, raisins, and dates. Stir over medium heat until mixture is thick and creamy, approximately 5 minutes. 
3. Divide porridge between 2 bowls. Top each with walnuts and drizzle with additional maple syrup, if desired.

1. Preheat oven to 350°.
2. Mix flour and butter until well combined.
3. Add remaining ingredients, except nuts and chips. Beat batter until well combined and thickened. This will help prevent chips or nuts from sinking. Fold in nuts and chips.
4. Pour into 9-inch square baking pan.
5. Bake 15 to 25 minutes, until edges begin to pull away, and bars test clean with a toothpick. Cut into 12 large bars.

1. Make 2 small cups of espresso coffee and set to the side.
2. Place ingredients for the base in a mixing bowl. Add one of the cups of espresso coffee and stir well. Divide base evenly between two jars and place in fridge to cool.
3. Meanwhile, blitz together all ingredients for the middle layer in a food processor to form a smooth cream. Place in a bowl in fridge to set.
4. Finally, blitz together all ingredients for the top layer. Slowly add remaining cup of espresso until mixture forms a rich, smooth chocolate cream (you may need only [q:1/2] cup of the espresso, depending on ripeness of avocado). Place in fridge.
5. Now spoon the middle layer on top of the cooled base layer in the jars. Finish with the top layer. Decorate with raw cacao nibs or grated dark chocolate and return to fridge until ready to serve.

1. Pop corn according to the package directions. Remove the cover, place the popped corn in a large mixing bowl and add the almonds.
2. Place the barley malt and maple syrup in a saucepan and bring almost to a boil. Reduce the heat to medium-low and simmer, stirring frequently for 5 to 7 minutes. Remove from the burner. Add the vanilla and baking soda to the hot syrup and stir constantly until the syrup foams up. Immediately pour the hot syrup over the popped corn and almonds. Mix thoroughly until all corn is coated with syrup.
3. Heat the oven to 350° F. Spread the mixture on a large cookie or baking sheet and place in the oven for 3 to 5 minutes or until the syrup starts to harden, making sure that it does not burn. Remove from the oven, and using a spatula immediately remove the caramel corn from the sheet. If the caramel corn is left on the baking sheet, it will harden and stick to the sheet. Place in a serving bowl.

1. In a food processor, pulse pistachios until coarsely chopped. Add basil, parsley, and garlic and pulse until mixed well.
2. With motor running, slowly add oil, about one-third at a time, and process until combined well. Add lemon juice, salt, and pepper and pulse until combined well.
3. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.

1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
2. Generously rub oil over chicken breasts to thoroughly coat them. Sprinkle with salt and pepper. Put chicken breasts on lined baking sheet and roast for 35 minutes. Remove from oven and baste chicken breasts with juices from bottom of pan. Return baking sheet to oven and roast chicken breasts for 5 minutes more, or until skin is bubbling and crispy.
3. Remove chicken breasts from oven and top each breast with 2 tablespoons of pesto, spreading it to cover chicken breast.
4. Serve with more pesto on side.

1. Preheat oven to 375°. Lightly coat baking sheet with canola oil spray. Either pre-toast whole seeds from pumpkin, or spread hulled seeds on pan in one layer and toast in oven for 10 minutes.
2. Meanwhile, in medium bowl, combine garlic powder and ground cumin. Thoroughly whisk in Worcestershire sauce and water. Remove toasted seeds from oven. When cool, add to bowl with sauce along with walnuts. Toss to coat evenly.
3. Spread seeds and nuts on baking sheet in one layer. Bake about 10 minutes, until crisp. Remove from oven, let cool, and gently loosen from pan with end of metal spatula. Store in a tightly covered container.