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Heat a large pot over medium heat and add a drizzle of olive oil or avocado oil.

Add the onions to the pot, along with a pinch of salt and pepper, and saute for a few minutes.

Once you can smell the aroma of the onions cooking, add the chili powder, cumin, and paprika to the pot for around 30 seconds.

Add the lentils, diced tomatoes, broth and black beans. Bring the mixture to a boil and then reduce the heat so that it gently simmers.  Simmer with the lid on for around 30 minutes, or until the lentils are cooked through. You can add in the corn at the 20 minute mark, if you’re using it.

At the end, end the chopped kale and cilantro, stirring in so that the kale wilts and cooks.

Taste for seasoning and adjust as needed.

Prepare the noodles according to package instructions.

You’ll want to steam or blanch the broccoli so that it’s bright green and tender.  To blanch, boil a pot of water. Once the water is boiling, add in the broccoli florets and cook for 2 minutes, or until bright green.  Then drain and run under cold water to stop the cooking process. Set aside.

Prep the carrots and cucumbers and set aside with the broccoli.

Heat some coconut oil or avocado oil in a skillet and once the pan is hot, add the shrimp (or the tofu) to sear.  Sprinkle sea salt and pepper over top to season. The shrimp will only need a few minutes on both sides to turn pink.  For the tofu, we recommend letting it sit still for a few minutes on the first side before flipping over, so that it can get crispy on the edges.

Lastly, whisk together the ingredients for the peanut sauce in a bowl.  Adjust seasoning as desired. You can make it more salty by adding more tamari or sweeter by adding maple syrup.

Compiling the bowls is the fun part!  Divide the noodles between 4 portions. Then top with the veggies and protein.  Drizzle the peanut sauce over top.

Cook the brown rice with 2 cups of water in a medium sized pot.  Bring to a boil and then reduce to a simmer, covered on low heat for 30 minutes, until water is absorbed and rice is fluffy.

Meanwhile, heat a few spoonfuls of oil in a skillet.  Add the shallot for 2 to 3 minutes, until they begin to soften.  Add the garlic for another minute.

Slice the mushrooms and add them into the skillet.  Give them a nice stir with the shallots and garlic and then let them sit still for 2 minutes.  This will help evaporate the moisture from the mushrooms.

Continue to saute the vegetables for around 5 minutes until the mushrooms are cooked.

Once the rice is cooked and the mushrooms are cooked, combine all of the ingredients in the food processor.

Preheat oven to 375 and line a baking sheet with parchment paper.

Give the food processor several pulses, until the mixture comes together in a sticky mixture.  You want the mixture to have some small pieces of mushroom and rice left though. Don’t overblend the mixture, you don’t want it to turn into a puree.

Use a spoon to scoop out the mixture and then shape into patties with your hands.  We made 8 patties. But, if you prefer large patties you can make fewer large-sized patties.

Place patties on the lined baking sheet.

Bake for 15 minutes and then flip and cook on the second side for 10-15 more minutes.

If you'd like to have roasted sweet potato or potato wedges with the burgers, you'll want to slice the potatoes into wedges, rub with some olive oil, sea salt and pepper and roast for around 30 minutes at 375 until crisp on the edges. If you want to have salad greens in the meal, you can toss them with your favourite dressing (or just use some extra virgin olive oil and apple cider vinegar).

Wash off the kale well. We like to use a salad spinner and first soak the kale in a bowl of water and then dry it off in the spinner.

If you have a food processor, we recommend using the slicer setting to slice the purple cabbage and green cabbage.

Segment the clementines or orange.  Lightly toast the almonds. You can warm the nut in a skillet over medium heat and give the pan a little shake every minute to evenly warm the nuts.  Or, you can spread them out on a small baking sheet and roast in the toaster oven at 350 for 5 minutes.

Place the cleaned and dried kale in a large bowl.  Sprinkle with sea salt and pepper. Squeeze the lemon juice over top and add the olive oil. You can start with the juice of 1 lemon 3 Tbsp of extra virgin olive oil.   Then, use your clean hands to massage the kale. This will help soften the kale and make it taste better. If you find that the kale seems dry, feel free to add more extra virgin olive oil.  If you want more lemon, add more lemon juice.

Then add in the slivered cabbage and clementine or orange.

Top with the toasted almonds.

If you want to add in a protein, we recommend searing it in a skillet with some extra virgin olive oil.  Season with garlic powder, sea salt and pepper. Once the protein is cooked, squeeze some fresh lemon juice over top to season.  Serve with the salad.

If you like more citrus, you can add extra lemon juice to the salad.

Add the cinnamon stick, ginger, cardamom and/or cloves and water to a pot. Bring to a boil and then reduce heat and simmer for 15 minutes. You'll small the delicious aroma of the spices!

Turn off the heat and add in the tea bag. Let the bag steep for 2-3 minutes.

Now you have your chai concentrate ready! To make a serving, pour 1 cup of the hot tea concentrate into a mug. Heat 1/2 cup (per serving) dairy free milk of choice and pour this into the mug of tea. If you're making 3 servings, heat 1.5 cups of the dairy free milk.

Add honey or sweetener of choice.

Choose your date of choice.  If you are opting for cooking dates or honey dates, soak them in warm water for about 10 minutes to rehydrate them, then discard the water.

Add the walnuts into the food processor and pulse using the “s” blade until a crumble forms. Then add the dates, cacao powder and sea salt, blending so that it forms into a “dough”.  Add 1 Tbsp of water at a time through the feeder hole as the food processor is running. You don’t want the “dough” to be too wet, but you do need enough water for it to adhere together.

Once the “dough” is sticky enough to form a ball, remove it from the food processor and place it in an 8 inch square pan that’s lined with parchment paper.  Use your fingers to press the dough into the pan so that it’s spread out and even, then immediately place it in the freezer.

While the brownies are chilling and hardening, start making the topping.  Melt the chocolate chips, coconut oil and peanut butter in a small pot over medium heat. Continue to stir with a silicone spatula until all is velvety and melted together.  Once smooth, fold in the crisp cereal of choice.

Remove the brownies from the freezer and pour the chocolate peanut butter crunchy topping over.  Use a spatula to get an even layer.