Recipes for October

Ingredients:
• 1 firm red pear, cored and thinly sliced
• 2 plums, thinly sliced
• 37.5 g (1/4 cup) sunflower seeds
• 32.5 g (1/4 cup) pumpkin seeds
• 3 tablespoons olive oil, plus more for cooking
• 2 tablespoons Balsamic vinegar
• 1 small garlic clove, minced
• 126-169 g (6-8 cups) arugula
• Generous pinch of sea salt
• Black pepper

Directions:
1. Heat a large pan over med-low heat. Add 1-tablespoon olive oil. Sauté the pears for 2-3 minutes per side, until soft and brown around the edges. Set aside. Repeat with the plums.
2. Meanwhile, toast seeds in a dry skillet over med-low heat. Stir to prevent burning (about 3-5 minutes).
3. In a small bowl, whisk the olive oil, vinegar and garlic until emulsified. Season to taste with salt and pepper.
4. Toss arugula with the dressing. Top with the seeds and fruit. Season to taste.
5. Enjoy!

Ingredients:
• 453.5 g (1 pound) fresh okra, rinsed and dried thoroughly
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes (double for extra spicy!)
• 78 ml (¼ cup) olive oil

Directions:
1. Preheat the oven to 400° F.
2. Trim tops and bottom tips off of the okra. Cut okra in half lengthwise.
3. In a mixing bowl, toss the okra, salt, pepper, red pepper flakes, and olive oil together.
4. On a baking pan, spread the okra and roast for 15 -20 minutes, or until golden brown.
5. Enjoy!

1. Saute chopped ginger in ghee for a few minutes.
2. Press excess water out of tofu, add to ginger and stir to break up.
3. Add carrots and courgette, radish, sauteeing until softened, and later pak soy
4. Add the tamari and sautee for a couple minutes, stirring the flavor into the veggies
5. Add the water and once it comes to a low boil, add the rice noodles
6. Meanwhile, in a small bowl mix the miso into a small amount of warm water to make a paste
7. Once the noodles are softened, turn off the heat and stir in the miso paste
8. Add additional tamari to taste
9 Optionally add toasted sesame oil, coriander leaves as garnish and squeeze of lime juice if you like.Ingredients:

• Ghee for sauteeing
• 5 cm piece of ginger, chopped
• 1 package soft silken tofu
• ½ cup julienned carrots
• 1 courgette (zuchinni) cut into half rounds
• Pak soy (bok choy) sliced into thin strips
• ½ cup sliced radishes or Daikon
• 2+ tablespoons tamari to taste
• 1 liter water
• 1 tablespoon miso paste
• 250g vermicelli rice noodles

Optionals:

• Coriander leaves for garnish
• Lime for sprinkling
• Toasted sesame oil

Directions:
1. Saute chopped ginger in ghee for a few minutes.
2. Press excess water out of tofu, add to ginger and stir to break up.
3. Add carrots and courgette, radish, sauteeing until softened, and later pak soy
4. Add the tamari and sautee for a couple minutes, stirring the flavor into the veggies
5. Add the water and once it comes to a low boil, add the rice noodles
6. Meanwhile, in a small bowl mix the miso into a small amount of warm water to make a paste
7. Once the noodles are softened, turn off the heat and stir in the miso paste
8. Add additional tamari to taste
9 Optionally add toasted sesame oil, coriander leaves as garnish and squeeze of lime juice if you like.
7. Enjoy!!!