Pumpkin Ginger Risotto

Recipe from Vivian Lee, (Instagram- @vivayounghealth)

Ingredients

1-2 cloves of garlic, minced

¼ white or yellow onion, diced

1 cup arborio rice (BD Provisions Bin #1201)

3 cups no-salt added vegetable broth + extra ¼ cup or water

1 cup soy milk

½ cup pumpkin puree

½ tsp cinnamon

½ - 1” fresh ginger, minced, or alternatively ½ tsp ginger powder

Black pepper and salt to taste

1-2 leaves of kale,

finely slivered ¼-½ cup sweetened dried cranberries (BD Provisions Bin #1080)

(Optional) Crumbled firm tofu for topping

Instructions:

1. Do a quick-rinse of the arborio rice. (Over-rinsing the rice removes the natural starches of this particular grain.)

2. In a medium-large pan at medium heat, water-saute garlic and onions until the smell of the garlic becomes aromatic and the onions are slightly translucent.

3. Reduce heat and add the arborio rice and start with one cup of broth. Continue to add the broth a cup at a time as the rice cooks slowly. The slow-cooking tradition of risotto is key to achieving a creamy texture. Total cooking time of rice is about 40 minutes.

4. Stir occasionally so as to avoid the rice sticking to the pan.

5. After a few minutes of pouring in the final cup of broth, stir in the soy milk, half a cup at a time and then stir in the pumpkin puree.

6. Add the ginger and cinnamon. Then add black pepper and/or salt to taste

. 7. Check that the rice mixture is tender and wet but no soupy.

8. Turn off the heat. Leave the pot covered.

9. Prepare the toppings. Wash and rinse kale leaves. Roll the kale leaves and chiffonade, or finely cut the greens. If you’d like to add the tofu, crumble a small piece.

10. Plate the risotto in a serving bowl. Toss the greens and dried cranberries, and optional tofu.

Pumpkin Apple Pancake Cereal

Recipe from Vivian Lee (Instagram- @vivayounghealth)

Ingredients:

Dry

1 cup whole wheat flour (BD Provisions Bin #1960)

1/4 tsp pumpkin spice (BD Provisions spice section)

Wet

¼ cup pumpkin puree

¼ cup unsweetened apple sauce

½ cup + ¼ cup soymilk (or preferred non-dairy milk)

1 T ground flax* + 3 Tbsp water (This is equivalent to one “egg”.)

2 T maple syrup (BD Provisions Bourbon Maple Syrup)

1 tsp vanilla extract

Optional toppings: ¼ cup dates, chopped Diced apples Extra soymilk to pour in the “cereal” Optional tool: Icing bottle to form small “pancakes” (otherwise use a regular spoon)

Notes: * Ground flax seeds are a great substitute for conventional eggs. The ratio of ground flax to water is 1:3. One tablespoon of ground flax to three tablespoons of water substitutes for one egg

. Instructions:

1. Prepare the flax egg first. Combine the ground flax and water in a small ramekin or bowl. Mix thoroughly. Set aside.

2. In a medium mixing bowl, combine the flour and pumpkin spice. Mix evenly.

3. In a separate small mixing bowl, combine the wet ingredients first: pumpkin, apple sauce, non-dairy milk (start with ½ cup), maple syrup, and vanilla. Add the flax egg.

4. Fold in the wet mixture into the flour and pumpkin spice in the larger mixing bowl. If the batter is too thick to mix, add the remaining soymilk one tablespoon at a time to smoothen it.

5. Warm up a skillet or frying pan at medium-low heat.

6. Pour the batter into the icing bottle container. This will help you achieve relatively uniform circular shapes more quickly. If you don’t have it, you can use a spoon.

7. On the pan, squeeze out the batter and form circles across the surface of the pan (they should be slightly larger than the size of a quarter). Make sure to space them apart so you have room to flip them over.. Note that this will require some level of dexterity as you flip each of the mini-pancakes.

8. After both sides are cooked, put the mini-pancakes in a serving bowl. Repeat step 7 until the batter runs out.

9. In the serving bowl, you can drizzle maple syrup on your pancakes or pour non-dairy as you would with regular cereal. (Make sure to eat it right away or else the pancakes will be soggy!)

10. Serve with preferred toppings.

Figgy Chocolate Bliss Bites

Ingredients:

1 cup BD dried figs (stemmed)

1 cup BD pecans

¼ cup BD Cacao powder

3 Tablespoons BD Maple Syrup

½ teaspoon BD chia seeds

1 teaspoon vanilla extract

¼ teaspoon BD Himalayan salt

1/3 cup BD mini chocolate chips

1 Tablespoon BD pecans

Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.

Pour boiling water over figs to cover them, to rehydrate for 10 minutes. After 10 minutes, drain the figs and reserve ¼ cup fig water. Finely chop 1 tablespoon of the pecans.

Place 1 cup of pecans into food processor with drained figs, Cocoa powder, maple syrup, chia sees, vanilla and salt. Process for 1 minute until smooth, adding 2 tablespoons of fig water.

Stir in chopped pecans and chocolate chips until integrated. Scoop out a tablespoon portion, roll in hands to form a ball. Place on parchment paper on a sheet pan.

Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.

Store in the refrigerator for 2 weeks or in the freezer once rolle

Yields approximately 12 small balls

Coconut Banana Black Rice Pudding

Recipe From Vivian Lee (Instagram @Vivayounghealth)

Coconut-Banana-Black Rice Pudding

Ingredients:

1 1⁄2 cup BD Provisions Thai black rice (Bin #1765)

1 cup water + 1⁄4 cup or more

1 cup reduced fat coconut milk

1-2 mashed bananas (Use one for slightly sweet and

two for extra sweet.)

(Optional) Toasted coconut flakes for topping (You

can buy these already toasted or toast them

yourself.)

Instructions:

1. In a saucepan at medium-heat, mix 2 cups

water, black rice, and coconut milk. Bring to a

rolling boil.

2. Reduce heat and simmer for 50 minutes or until rice is tender. Make

sure to keep an eye on it every so often.

3. Stir occasionally so as to avoid burning the rice.

4. During the last ten minutes of cooking, check to see if the rice mixture

is tender. If it is too dry, add extra water 1⁄4 cup at a time.

5. Stir in the mashed banana towards the end.

6. Simmer until pudding has the desired texture.

7. Serve in a small bowl topped with toasted coconut flakes.

Yields approximately 4 servings

Cilantro-Lime Rice and Tofu

Recipe from Vivian Lee (Instagram @vivayounghealth)

Ingredients:

1 1⁄2 cup BD Provisions brown basmati rice (Bin #1170)

2 1⁄4 cup water + 2 T water for sautéing

1 garlic clove, minced

BD Provisions Salt and pepper to taste

1 tsp lime zest

1 cup cilantro, washed and chopped (optional to

destem)

2 scallions, chopped

Juice of a lime*

3 oz of tofu, sliced into slabs

For cilantro chutney:

1 bunch of cilantro, washed and coarsely chopped

1 small green serrano chile (or jalapeno), finely chopped

2 garlic cloves, minced

2 Tbsp lime juice plus more, if desired

1 Tbsp BD Provisions maple syrup

(Optional) 2 T water to thin out

Shopping notes:

* You may want to purchase three limes in total and two bunches of cilantro for this

entire recipe.

  Instructions for the chutney:

1. Blend all the ingredients except the water and additional lime.

2. Taste test and add more liquid if the mixture is too strong or thick.

3. Add 1 tsp of maple syrup at a lime if more sweetness is desired.

4. Store in a small glass jar.

Instructions for the rice:

1. Wash and rinse the basmati rice.

2. Heat a medium saucepan on medium heat with the 2 tablespoons of

water. Add the rinsed rice and stir occasionally until it starts to brown.

3. Add the minced garlic until the rice starts to smell aromatic but before

it starts to burn.

4. Add the water, optional salt, lime zest.

5. Bring to a rolling boil, cover, and lower the heat to a simmer.

6. Allow the rice to cook for 20-25 minutes until fully cooked.

7. Remove from heat and let it cool for ten minutes.

8. While the rice is cooling, panheat the tofu by adding a tablespoon or

two of water in a frying pan. Flip the tofu and heat both sides. Set aside.

9. Return to the rice and fluff it with a fork, stirring in lime juice, cilantro,

and scallions.

10. Plate the rice and place the tofu on top. Drizzle with the chutney with a

spoon.

11. Garnish with extra sprigs of cilantro, if desired.

Maple, Cinnamon and Date Oatmeal Scone

Maple Cinnamon and Date Oatmeal Scone

Recipe from Vivian Lee (Instagram @VivaYoungHealth))

Ingredients:

Dry

2⁄3 cup BD provisions whole wheat flour

1⁄3 oat flour – Made from BD Provisions oats*

3⁄4 cup BD Provisions rolled oats

1⁄2 tsp baking powder

1⁄2 tsp baking soda

1 tsp BD Provisions ground cinnamon

Wet

3⁄4 cup plant milk (I used unsweetened soy milk.)

1 T ground BD Provisions flax** + 3 Tbsp water (This is equivalent to

one “egg”.)

1 T BD Provisions maple syrup

1 tsp vanilla extract

Add-ins:

1⁄2 cup BD Provisions dates, thinly chopped

(Optional) 1⁄4 cup BD Provisions non-dairy chocolate chips

Notes:

* You can easily create oat flour at home by blending rolled oats in a blender, food

processor, or coffee grinder.

** Ground flax seeds are a great substitute for conventional eggs. The ratio of ground

flax to water is 1:3. One tablespoon of ground flax to three tablespoons of water

substitutes for one egg.

Instructions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. First, create the flax egg by combining the ground flax and water in a

small bowl. Stir and set aside to let it congeal.

3. Combine the dry ingredients in a medium or large mixing bowl and

mix evenly with a wooden spoon.

  4. In a separate mixing bowl, combine the wet ingredients and whisk

evenly.

5. Fold in the wet mixture into the dry ingredients and mix. Notice

whether the mixture is too wet or dry. If wet, add 1⁄4 cup oats at a time.

If too dry, add 1 tablespoon of water or non-dairy milk at a time.

6. Using slightly wet hands, roll mixture into six balls setting them on the

baking sheet.

7. Bake for 10-12 minutes. Check that the surface is evenly browned.

8. Allow to cool for a few minutes.

9. Serve with an optional glaze of maple syrup.

Notes:

* You can also bake these in an oven toaster.