1. Heat oil in a large sauté pan or wok over medium heat.
2. Add garlic and string beans and sauté for 4 minutes, stirring frequently to prevent garlic from burning.
3. Add broccoli, cabbage, curry paste, and basil. Sauté for 3 to 4 minutes or until vegetables are tender.
4. Season to taste with salt. Garnish with chopped cashews and serve.

1. Place stock in a 3-quart pot over medium-high heat. Add all remaining ingredients, except peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
2. Remove about 1 cup of liquid and place it into a small bowl. Add peanut butter and stir until creamy. Return mixture to pot, stir well, and cook for 5 minutes, stirring occasionally.
3. Add cilantro, stir well, and garnish with peanuts before serving.
4. Variations: You can sauté the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock. Replace the peanut butter with almond butter or other nut butter. For a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water. Add 2 cups of chopped spinach, chard, or kale once the peanut butter is added.

Preheat oven to 400°. Oil two large baking sheets.

In a large bowl, mix together the first seven ingredients and the dried cherries.

In another bowl combine the safflower oil, apple juice, maple syrup, vanilla and barley malt.

Mix together with the dry ingredients.

Drop batter by heaping tablespoons, about two inches apart, on the baking sheets.

Press each cookie with moistened fingers or a spoon to flatten.

Bake 17 to 20 minutes until the cookies are golden brown on the bottom.

Transfer cookies to a rack to cool.

1. Heat the oil in a medium soup pot and sauté the garlic and leeks until the leeks are slightly golden.
2. Add the carrots, water, and half the sea salt.
3. Cover and simmer about 15 minutes or until the carrots are tender.
4. Remove from the heat and purée, in 2 or 3 batches, in a blender until creamy.
5. Pour into a soup pot and all the remaining sea salt, curry powder and cinnamon.
6. Simmer on medium-low for another 5 to 10 minutes.
7. Ladle into individual serving bowls and garnish each with pistachios.

1. Combine carrots, papaya, pomegranate seeds, and bean sprouts in a large bowl.
2. In a separate bowl whisk together vinegar, ginger, honey, and sesame oil.
3. Toss dressing with dry ingredients.
4. Top with macadamia nuts.

1. Line a quarter sheet pan with parchment paper and set aside.
2. In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil.
3. Microwave on half power in 30 second intervals, stirring between each time, until melted.
4. Place white chocolate chips in a separate bowl with remaining coconut oil.
5. Repeat microwave directions until chips are melted.
6. Spread dark chocolate out on prepared sheet pan.
7. Drizzle white chocolate over dark chocolate.
8. Use a butter knife and drag through drizzles to make a pretty pattern.
9. Sprinkle with pistachios and Montmorency tart cherries.
10. Chill until hardened. Break into small pieces and serve.

1. Preheat oven to 350°
2. Spread almonds out evenly on cookie sheet
3. Put almonds in oven for 10 minutes

Meanwhile:

1. In saucepan mix water, almond oil, honey, and cinnamon. Heat, but do not bring to a boil.
2. Add cooked almonds directly to the saucepan.
3. Mix for about 5 minutes - or until almonds have absorbed all of the liquid.
4. Place wax paper on cookie sheet and spread almonds out evenly.
5. Sprinkle cinnamon over almonds and let cool.