1. In a sauté pan, melt coconut oil over medium-high heat. Add onion and sauté until golden. 
2. Transfer onion to a blender or food processor. Cool slightly. Purée until liquefied. 
3. Place chicken in slow cooker. Sprinkle with salt, curry powder, ginger, and cinnamon. Thoroughly rub seasonings into meat. Add onion purée along with remaining ingredients and stir to blend well. 
4. Cover and cook on Low for 7-8 hours or until chicken is fork-tender. 
5. Serve with a sprinkle of toasted coconut. 

1. Blend all ingredients in a high-speed blender until smooth.
2. Serve immediately.

1. Peel the garlic and finely chop it. Put it with the olive oil in a 4 to 6 quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes.
2. While the beans are cooking, finely chop enough parsley to measure 1 tablespoon.
3. After the beans have cooked for 5 minutes, add 2 cups water and the bouillon cube and cover the pot. Once the soup has come to a boil, break the egg noodles into approximately 1-inch pieces and add them to the soup. Lower the heat to medium, add the parsley, and cook, covered, until the pasta is al dente. Serve hot.

1. Heat the olive oil in a large pan over medium heat.
2. Sauté the onion, green pepper, carrots and celery for 5 minutes or until they are soft and translucent.
3. Add the garlic, ginger and curry powder and sauté for 1 to 2 minutes or until they are fragrant. Be sure not to brown the garlic.
4. Add the tomatoes and cook for about 3 minutes until they have reduced.
5. Add the broth and the sweet potatoes and bring the stew to a boil.
6. Reduce the heat to low and let it simmer for 8 minutes or until the sweet potato chunks are tender. (Covering the pan will help the potatoes cook faster.)
7. Add the edamame and peanut butter and stir until the peanut butter is fully dissolved and the beans are heated.
8. Add the spinach and cilantro and stir until the spinach is wilted.
9. Season the stew to taste with salt and pepper.
10. Serve the stew over rice, couscous or the starch of your choice.

Chicken Soup

1. Put all of the ingredients in a large pot and heat at high.
2. Bring to a boil, then reduce the heat and let simmer for 30 minutes to an hour.
3. Bring the soup back to a rolling boil when you are ready to add the dumplings. 

Dumplings

1. Mix the ingredients in a bowl.
2. Scoop balls of 1 tsp dumpling batter and slide them with a knife into the boiling soup. They do not need to be perfect balls. They will expand as they cook.
3. Let the dumplings simmer in the soup for roughly 10 minutes.

1. Bring ingredients except tofu and miso to a boil in a large pot. Once boiling, cook over medium heat for 30 minutes. Let cool.
2. Add tofu and miso. Puree well in the container of a blender. Pass through wire mesh strainer to remove any fiber.
3. Garnish with chopped chives or parsley.

1. In a medium saucepan, bring barley and 3 cups of the broth to a boil. Reduce to a simmer and cook until barley is just tender. There may still be unabsorbed liquid.
   • Be sure to watch the pot; cook times can vary drastically (ours took a [q:1/2] hour, while the package directions recommended [q:1 1/4] hours).
2. Meanwhile, add olive oil and garlic to a medium stock pot; saute quickly over medium-low heat just until you begin to smell the garlic cooking.
3. Add remaining ingredients except the barley, beans, corn, onion, and avocado. Bring to a boil over high heat, stirring occasionally.
4. Reduce heat to medium-low, add the barley and stock mixture, beans, and corn, if using. Return to a boil over high heat.
5. Reduce heat to medium-low and simmer, uncovered, until the chili is slightly thickened (about 5 minutes).
6. Serve warm, garnished with onion and avocado, if using.

1. Heat the oil in a large saucepan set over medium-high heat.
2. Add the ginger, garlic and half of the chiles. Cook and stir 30 seconds.
3. Add 2 cups of the broth. Cover. Brings to a boil. Reduce heat to medium low.
4. Add the chicken. Cook for 5 minutes or until just cooked through.
5. Using tongs, transfer the chicken to a cutting board. Slice crossways into strips.
6. Add the soy sauce, sesame oil, brown sugar, and the remaining 4 cups of the broth. Cover.
7. Increase the heat to medium-high. Bring to a boil.
8. Add the noodles. Cook 6 minutes, until noodles are tender.
9. Add the bok choy and cook 2 minutes longer, until bok choy is wilted.
10. Season with salt and pepper to taste.
11. Serve the soup topped with the sliced chicken, green onions, and remaining chiles.