Spice Filled Okras
Okra
Spices

Red chili powder
Turmeric powder
Cumin powder
Black pepper powder
Coriander powder

3–4 tablespoons of oil
Salt to taste
Tomatoes and onions to garnish

Green Pulao
Boiled rice
Green paste

Coriander leaves
Mint leaves
2 tomatoes

1 bay leaf
2 black cardamoms
5–7 cloves
Cumin powder
Salt to taste
Cumin seeds
1 tablespoon oil
Salt

1. Mix all the spices together: the red chili powder, turmeric powder, cumin powder, black pepper powder, and coriander powder.
2. Wash the okras and wipe them dry and cut both the ends.
3. Slit it in the center, and stuff the spices mixture into it.
4. Close the slit.
5. Put some oil in a pan for about 3-4 tablespoons and heat it.
6. When the oil is hot, slowly put in the okras. Keep the heat on high for a while.
7. Spread the okras properly and gently so that the spices not spilling out of the okras.
8. Slowly turn the okras over. Be careful not to break the okras.
9. When the okras look slightly cooked, reduce the heat for a while.
10. Gently turn the okras over from time to time.
11. When the okras are turning brown, fry on low heat for about 8-10 minutes, while gently turning them over from time to time.
12. Take out the okras from the oil, remove the excess oil.
13. Sprinkle the remaining spice mixture over the okras and mix them.
14. The spicy okras are now ready to eat.
15. For garnishing, spread onions and tomatoes around the okras.

1. Prepare the rice.
2. Prepare the green paste using coriander leaves, mint leaves, and tomatoes.
3. Turn on the stove, put around 1 tablespoon of oil and allow it to heat up.
4. When the oil is hot, add in the cumin seeds.
5. When the cumin seeds begin to crackle, add 2 black cardamoms, 5-7 cloves, and 1 bay leaf. Gently mix them.
6. When the cumin seeds turn dark brown, lower the heat.
7. Add 2 tablespoons of the prepared green paste.
8. Saute the paste until the water in the paste dries up.
9. Saute until the oil separates on the outer edges of the paste.
10. Put some salf to taste.
11. Add in the cooked rice. Mix it well.
12. Add in the boiled chickpeas, some tofu, and boiled potatoes. Or just have it plain if you like.
13. Mix well, and the transfer the rice to a bowl.
14. Ready to be eat.

Serves 4–6 (For all ingredients,please use organic versions if available)

1 tablespoon coconut oil
¾ pound Brussels sprouts, trimmed, thinly sliced
2 medium leeks, thinly sliced
2 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup goji berries
1 bunch kale, stemmed, thinly sliced
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon ground coriander
3 cups cooked quinoa
¼ cup pistachios, roughly chopped
¼ cup fresh cilantro

Please visit www.PureLifeChef.com for more info on Chef Rebecca Frye and her vegan recipes.

1. Chop the leeks finely.
2. Preheat the oil in a pan and then sauté the leeks.
3. Meanwhile, chop the Brussels sprouts finely. First, trim out the tough end, and then cut the Brussels sprout in half lengthwise. Turn it upside down to get a flat cooking surface and then chop crosswise into thin strips.
4. When the leeks are getting soften, start adding the Brussels sprouts.
5. Turn up the heat a little bit, and add in the salt and pepper.
6. Add in some fresth ground black pepper.
7. Add in the garlic, and the fresh ground coriander.
8. Add in a little bit of red pepper flakes.
9. When the Brussels sprouts and the leeks are getting bright green in color, it means they are almost done.
10. Right towards the end, add in the goji berries. Mix for a while.
11. Turn the heat off, and let it cool down.
12. Meanwhile, start working with the kale.
13. To massage kale, add about half a tablespoon of extra virgin olive oil into the kale.
14. Add in a tablespoon of apple cider vinegar.
15. Lastly, add in some fresh ground sea salt to help break down the kale.
16. With our hands, start massaging the kale for a few minutes.
17. Take a cup of raw quinoa and added 2 cups of water, and cooked it for 25 minutes until it becomes fluffy.
18. Season it gently with salt and pepper. Mixed will.
19. Let the quinoa cool down a litte bit so it won’t be too hot when it is added to the kale.
20. Add in the quinoa to the kale, and then add in the Brussels sprouts mixture.
21. Put the mixture into a bowl.
22. Add in the rough chop pistachios.
23. Add in some fresh cilantro, and lastly add in the bake tofu chunks.
24. To prepare the baked tofu chunks, marinate some tofu in some tamari soy sauce, and then bake for about 20-25 minutes and chop into chunks.
25. When serving, top it up with a few more goji berries and a little bit of rough chop pistachio.
26. Ready to be served.

Mediterranean Bread Salad (Fatoush)
Bread (any kind of old, leftover bread)
3–4 tomatoes, diced
6–8 cloves garlic, minced
½ cup olive oil
Salt

Zucchinis with Walnuts
2 long zucchinis
1–1½ cups walnuts
Jamaican pepper (Allspice)
1–2 cups olive oil
Salt

Hummus bi Tahina
450 grams chickpeas (soaked overnight, then cooked)
½ - ¾ cup tahini (sesame paste)
10 cloves garlic
1½ cup lemon juice

1. Take the leftover bread, and toast it in the oven until it becomes brown and hard.
2. Set aside the toast bread.
3. Dice the tomatoes.
4. Take the garlic with the skin, crush it and the skin loosened very easily. Carefully mince the garlic very finely.
5. Mix the garlic and the tomatoes.
6. Keep the garlic and tomatoes mixture in the fridge for about 2 hours before serving.
7. After 2 hours, take out the tomatoes, and then add in some olive oil and salt. This should be enough salt to taste.
8. Cut the toast breat into bite pieces by tearing it with hands, not with knife.
9. Add in the bread into the tomatoes just before serving.
10. After adding the bread, add a little more salt and olive oil.
11. Serve with zucchini and nuts and also the hummus bi tahina.

1. Roast the nuts sligthly in a pan before using them without anykind of oil.
2. Meanwhile, cut the zucchini into slices and then salted them for about 20-25 minutes and put into a strainer.
3. To dry the zucchini, simply line them up on paper towel, and dry them. And then salt them again.
4. Heat the oil in a pan. Use enough oil to cover the pan’s surface because zucchini absorb a lot of oil. Use only olive oil.
5. Sprinkle allspice on the zucchini generously.
6. Meanwhile, chop the roasted nuts with knife.
7. Turn over the zucchini and sprinkle the all spice again.
8. And add in the chop nuts.
9. When the zucchine already a bit brown and a little soft, take it out from the pan and put it on a dish.
10. The nuts may stay a little longer to release more flavor.
11. After that, take the nut without the oil and put it on the zucchini.

1. Soak the chickpeas in water overnight, and then boil them the next day until it cooked.
2. Blend the chickpeas with garlic to make it into hummus.
3. Blend the tahini with lemon. Tahini is sesame paste.
4. Put the hummus and the tahini together.
5. Ready to be served.

Serves 2
Fresh Sprout Salad
4 cups green leafy sprouts (alfalfa, clover, sunflower, fenugreek, broccoli, radish, etc.)
½ cup sprouted legumes (red lentils, garbanzo beans, mung bans, etc.)
½ cup chopped tomato (2 medium-sized Roma tomatoes)
¼ cup diced red bell pepper
½ medium avocado, chopped
1 cup chopped cilantro sprigs (about 1 large bunch)
2 tablespoons dulse flakes
1 lime, quartered

Spicy Spirulina Dressing
1 medium avocado
1 medium clove garlic, peeled
1 tablespoon spirulina powder
¼ cup raw apple cider
vinegar or lime Juice
6 drops liquid stevia or
1 teaspoon agave nectar
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon chili powder
(chipotle, optional)
1/8 teaspoon ground cayenne 1 teaspoon
Himalayan salt crystals
¼ teaspoon black pepper
1 cup water

Sprouting
Makes 4 cups
(For all ingredients, please use organic versions if available)
Sprouts and Sprouted Legumes
2 tablespoon of seeds and legumes, such as Alfalfa seeds
Clover seeds
Fenugreek seeds
Radish seeds
Broccoli seeds
Mung beans
Chickpeas
Adzuki beans
or a mixture

Fresh, filtered water
Mason jar
Thick rubber band or mason jar lid
Window screen or sprouting lids

1. Make 1½ liter juice from oranges.
2. Pour the juice into a pan, and cook it. Set aside a portion of juice to be mixed with the corn starch.
3. Add in a cup of demerara sugar and keep stirring it until the juice boils.
4. When the juice already boils, lower the heat, add in the corn starch juice mixture, and continue stirring.
5. Let the mixture cook for another 5-7 minutes while keep stirring.
6. Turn the heat off, let it cool down a little bit before putting it into the mould. It will be refrigerated for at least 5 hours.
7. Meanwhile, prepare the caramel sauce by mixing 2 cups of sugar with 1 cups of water.
8. Put the sugar water mixture on the stove with low heat without stirring it.
9. Let the sugar melt by moving the pan slowly.
10. Let it cook until the sugar becomes dark and the water evaporated.
11. Let it cool down.
12. After 5 hours, take out the flan and serve it with the caramel sauce.

Pine Nut Basil Pesto
2 cups basil
⅓ cup pine nuts
3 cloves garlic
¾ teaspoon salt
Fresh ground black pepper
½ cup olive oil

Ravioli Pasta Dough
1⅔ cups flour
½ cup chickpea flour
½ teaspoon salt
⅔ cup water

Tofu Cashew Ricotta
1 pound firm tofu
½ cup cashews
Fresh parsley, chopped
Fresh basil, chopped
1 tablespoon lemon juice
⅓ teaspoon nutmeg
1 teaspoon salt
Fresh ground black pepper
2 tablespoon olive oil
Agave (to taste)