For the dressing:

• 1/2 cup granulated sugar or your favorite sweetener
• 1 cup rice vinegar
• 2 teaspoon Kosher salt
• 2 teaspoon chili-garlic sauce Lee Kum Kee brand recommended

For the salad:

• 4 English cucumber thinly sliced
• 2 carrot peeled and shredded
• 1 red onion small, thinly sliced
• 1/3 cup fresh basil chopped
• 1/3 cup roasted peanuts chopped, check for diet restrictions

For the curry:

• 2 tablespoon extra virgin olive oil
• 2 yellow onion small chopped
• 6 clove garlic minced
• 2 teaspoon fresh ginger grated
• 2 tablespoon curry powder
• 2 teaspoon sea salt
• 16 ounce butternut squash chopped
• 2 red bell pepper chopped
• 2 carrot peeled and sliced
• 2 red Thai chile thinly sliced (optional)
• 27 ounce canned full-fat coconut milk
• 12 ounce cauliflower cut into florets
• 4 lime 1/2 juiced, rest cut into wedges for serving
• 15 ounce kale ribs removed and sliced thin
• 9 ounce frozen green peas
• 9 ounce frozen corn kernels
• freshly ground black pepper

Cauliflower Rice

• 2 tablespoon coconut oil
• 15 ounce cauliflower head
• 1 bunch fresh basil organic if possible, chopped

• 2 1/2 cup brown rice cooked according to package directions
• 32 ounce medium firm tofu extra-firm, pressed then crumbled into pieces
• 10 tablespoon tamari sauce divided
• 15 teaspoon rice vinegar
• 8 teaspoon sesame oil
• 5 carrot medium, peeled and chopped
• 2 1/2 cup frozen edamame thawed and shelled
• 1 1/2 cup water
• 10 clove garlic minced
• 15 stalk green onion sliced, divided
• 8 teaspoon Sriracha sauce
• 5 cup frozen riced cauliflower fresh