I
substituted the butter
for coconut oil, used a flax egg, and decreased the water by half (because I've had trouble with recipes being too runny with those two substitutions, so I just add
enough to get the right consistency in the batter.)
2 tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (
enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may
substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor
for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Day 1: B: Ginger fried rice with 2 extra eggs and kale 175 40D + cilantro (Can use this recipe but
substitute peanut
oil for ghee or
coconut oil) L: Seasonal greens soup 144 40D + roasted wild salmon (if soup is not
enough and I feel hungry) D: C recovery vegetable stew p 151 40D S: Pumpkin and apple sauce with collagen