SOprepared...

Turmeric Roasted Pork with Kale Salad (adapted from epicurious.com/pork­with­tumeric­squash­and­collard­greens )

1 1/2 teaspoons ground turmeric 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 package prepared & cut Butternut Squash 2 Tablespoons coconut oil Coconut Oil Cooking Spray 2 small pork tenderloins (about 1 1/2 pounds total)

½ Pkg Baby Kale ¼ cup Walnuts 3­4 Beets, roasted or jared 3 Tablespoons fresh lime juice 1 Tablespoon raw honey 1 tsp minced Ginger Root 3 1/2 teaspoons fish sauce 2 Tablespoons Avocado oil

Preheat oven to 425°F. Mix turmeric, salt, pepper, and cumin in a small bowl; set aside.

Toss squash pieces with 2 Tbsp. coconut oil in a large bowl. Add 1 1/2 tsp. turmeric mixture and toss to coat. Spray a rimmed baking sheet with cooking spray, and arrange squash pieces around the edges of the baking sheet. Rub the tenderloins with the remaining turmeric mixture and place on the sheet in the center of the squash pieces. Roast for 40 mins in the center of the oven.

Meanwhile, whisk lime juice, honey, ginger, fish sauce and oil in a large bowl. Add the Baby Kale and massage greens in dressing until dark green and slightly wilting. Toss in beets and walnuts. Divide salad among plates. Serve roasted squash and pork alongside.

Note ­ each of the Pork, Squash and Salad are good on their own...but they are SPECTACULAR when combined all together in the same bite….

Wine Pairing Recommendation I paired a nice dry well bodied Pinot Noir from Irony with this...and it was perfection. The antioxidants in the wine simply add to your immunity boosting ;­)) Cheers!!

SOprepared...

Pineapple Chicken Fried Rice

1.5 Boneless Skinless Chicken Thighs 2­3 Tbs Garlic Ginger Cooking Sauce (Cormier’s Gold is recommended) 1 cup Basmati Rice, cooked per package 1 head Broccoli 1 tsp Garlic Salt Coconut Oil Cooking Spray 1­2 Tbs Coconut Oil ½ Sweet Vidalia Onion, chopped 3 stalks Celery Heart, chopped 2­4 Garlic Cloves, minced 1 Tbs fresh Ginger, minced 2­3 Tbs Tamari 1 cup Pineapple, chopped Optional:

¼ cup Chopped Walnuts Sriracha Sauce

Preheat broiler to High Heat with top rack about 6” from heat source. Prep a rimmed sheet pan with foil liner (to save you some dish time) and place a rack on it. Heat pan for 3­4 mins under the broiler. While pan is heating, brush the chicken with the Cooking Sauce. Spray heated rack/pan with coconut oil & place chicken on the rack. Broil for 8 mins, then flip and broil for an additional 8 min. Cool for 5 min & cut into bite size pieces. (can be done earlier in the day, or even the day before) Cook Rice according to package, and set aside until ready to use. (can also be done earlier in the day)

Heat olive oil over med­high heat in a wok or large fry pan. Saute garlic and ginger in olive oil for 1 minute, add vegetables and rice. Stir until vegetables are heated through, then push rice mixture to sides of the pan making a well in the center of the mixture.

Add eggs to the center of the mixture and cook, stirring occasionally, 1­2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil and serve! Enjoy!

Wine Pairing Recommendation The fried rice is calling for a dry bubbly wine. A slightly effervescent Vinho Verde, or a sharp Prosecco would pair really well here. On the completely other side of the spectrum, I love an oaky & buttery Chardonnay with the crispy chicken (like Hess or La Crema). You just can’t go wrong ;­)

SOprepared...

Bok Choy Provencal (adapted from Gourmet Magazine, July 2009 ­ or www.epicurious.com/provencal­bok­choy )

2 tablespoons extra­virgin olive oil 2 large garlic cloves, finely chopped 1 teaspoon dried thyme 1 bay leaf 3 (3­by 1­inch) strips orange zest 3 pounds bok choy (2 to 3 heads), cut crosswise into 2­inch pieces 1 (14 oz) can diced San Marzano tomatoes, drained 1/3 cup Kalamata olives, pitted and chopped 1/2 cup coarsely chopped flat­leaf parsley

Heat oil in a deep 12­inch heavy skillet over medium­high heat until it shimmers, then sauté garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp­tender, 10 to 12 minutes. Discard bay leaf and stir in parsley.

Roasted Ginger Salmon

2 tsp minced peeled fresh Ginger 1 tsp Turmeric 1 tsp Salt Coconut oil cooking Spray 1 ½ lbs Salmon Filet (organically fed preferred)

Preheat oven to 425. Combine the ginger, turmeric and salt in a small bowl. Rub mixture onto the salmon. Spray a rimmed baking sheet with cooking spray and place salmon (skin side down) onto the sheet. Roast for 25­35 mins depending on your preference for doneness. Salmon is cooked when it flakes with a fork.

OPTION ­ Serve this with cooked Basmati Rice. It soaks up the juices of the Boy Choy very nicely.

Wine Pairing Recommendation The briney bok choy and the spicy salmon would pair well with an acidic full bodied white wine like a Torrontes. The Argentinian Reunion Torrontes is a delicious and affordable option. Cheers!

SOprepared...

Sesame Noodles with Scallops, Broccoli & Kale

1 large head of broccoli, cut into bite size pieces 10­12 cloves of Garlic, divided 2 tsp Sambal Oelek 6 Tbs Sesame Oil (not toasted...see below) 2 tsp plus 1 Tbs Tamari, divided 6 Scallions, chopped ­ save some for garnish 2 Tbs fresh Ginger, diced 1 ½ tsp Garlic Salt, plus more 1 tsp fresh ground Black Pepper 1 lb Scallops, cut to bite size pieces ½ pkg Baby Kale 1 (12 oz) box of GF Spaghetti (such as Barilla) 1 Tbs Toasted Sesame Oil Toasted sesame seeds (for serving)

Preheat oven to 425°F. Whisk together 4 cloves crushed garlic, sambal oelek, 2 Tbs sesame oil and 2 tsp tamari, then toss with the broccoli on a rimmed baking sheet; season with garlic salt and pepper to taste. Roast, tossing once, until tender and browned in spots, 15+ minutes. Meanwhile, cook pasta according to package. Drain. About 5 mins before broccoli is finished, heat 3 Tbs sesame oil in a large wok or saute pan over high heat. Add 6­8 cloves of garlic, diced along with the scallions, ginger, garlic salt, and pepper and saute about 30 seconds. Add scallops and cook until cooked thru, less than 5 min. Add kale and saute 30­45 seconds until slightly wilted. Then add noodles, and warm broccoli to pan, toss to coat. Remove from heat and toss in the toasted sesame oil. Divide among bowls and top with sesame seeds, and more scallions.

Wine Pairing Recommendation The combination of noodles and seafood call for matching richness from a smooth italian white like a Gavi… or a French Burgundy (chardonnay). I paired it with my favorite Gavi by Franco Serra! Cheers!

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Creamy Chia Coconut Ginger-Carrot Soup (from www.epicurious.com)

1 (13.5­ounce) can coconut milk 1 medium yellow onion, chopped 3/4 teaspoon sea salt 2 teaspoons peeled, grated fresh ginger 2 teaspoons Thai yellow or red curry paste 1 teaspoon Turmeric 1 clove garlic, peeled and chopped 12 ounces baby carrots, quartered lengthwise 2 3/4 cups low­sodium chicken broth, plus more as needed 2 tablespoons freshly squeezed lime juice (from about 1 lime) 15 large cilantro sprigs plus 5 small cilantro sprigs 1/4 cup plus 1 teaspoon black or white chia seeds

Heat 1/3 cup of the coconut milk in a large saucepan over medium­high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute. Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide. Or puree with an immersion blender.

Transfer the pureed soup to a clean saucepan and place over low heat. Stir in 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.

Arugula Salad with Beets, Celery & Walnuts 1 Tbs Olive Oil ½ Tbs Lemon Juice Zest from ½ a Lemon Salt & Pepper to Taste 4 cups Arugula 3 stalks Celery, thinly sliced 3­4 roasted Beets (or jarred) ¼ cup Walnuts

Whisk the olive oil through the salt & pepper together in a large bowl. Add the arugula, celery, beets & walnuts. Toss and serve.

Wine Pairing Recommendation

I’m not generally a “sweet” wine drinker...but the creamy coconut and carrot combo here demands an acidic wine with a slightly sweet side such as Gewürztraminer. Cheers!

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Beef Bone Broth in the Slow Cooker

1 ½ lbs beef stew bones, such as rib, marrow, etc. 2 med Carrots, unpeeled and chopped into large pieces 2 ½ med Sweet Onions, unpeeled and chopped into large pieces 3 stalks of Celery, chopped into large pieces 1 Tbs Turmeric 2 Bay Leaves 1 Tbs dried Thyme (or any other herb you prefer) 1 ½ tsp Salt (plus more for sprinkling on meat) 1 Tbs whole Black Peppercorns 4 large cloves of Garlic, unpeeled and halved 8 sprigs of Parsley 9 cups of Water 1 Tbs. raw unfiltered Cider Vinegar (Fire Cider if you can get your hands on it) Cheesecloth, for straining

Preheat oven to 450. Sprinkle beef bones with salt all over and roast on a rimmed baking sheet for 45 mins, until browned. Place soup bones (scrape the pan to get all of the fat and browned bits into the broth) into slow cooker along with all the other ingredients. Cover and cook on low for at least 12 hours.

Using a slotted spoon, remove bones and all other vegetables from the broth. Strain the broth through cheesecloth. If using the broth hot, try to skim off as much fat as you can before using. Otherwise, divide into freezer safe containers and chill in the refrigerator until fat is hardened and easily removed. Keep in the fridge what you will drink/use in the next three days. Freeze the rest (I recommend in single use servings). Will last in the freezer for up to 3 months.

Turmeric Tonic

1 tsp Turmeric ¼ tsp cracked Peppercorn ¼ tsp Cinnamon ¼ tsp Cardamom ¼ tsp Cloves 1 Tbs Ghee or Coconut Oil (or ½ Tbs each) ½ tsp Raw Honey, add more to taste 1 ½ cup steaming Unsweetened Almond Milk, or Hot/Boiling Water

Combine all ingredients and blend in blender for 2 mins until frothy. Drink, stirring often to keep ingredients from all sinking to the bottom.

Be sure to use all of the ingredients here. Turmeric is a wonderful anti­inflammatory, but it is difficult for your body to absorb all on it’s own. Each of the ingredients from the black pepper to the spices and fats are all essential to the chemistry of this tasty concoction. This is a great way to end your night...especially when you want just a titch more wine, but know you’ll actually make it to yoga in the morning if you have this instead ;­))