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

• 2 1/2 cup unsweetened coconut yogurt
• 7 teaspoon taco seasoning
• 15 tablespoon lime juice 1 lime=approximately 2 tablespoons
• 10 tablespoon fresh cilantro
• 73 ounce canned black beans rinsed and drained
• 10 stalk green onion sliced
• 2 1/2 cup cherry tomato chopped
• 1 head romaine lettuce whole leaves separated
• 10 whole wheat pita bread

• 4 teaspoon extra virgin olive oil
• 1/2 yellow onion medium, diced
• 5 cup canned Jackfruit young, drained, rinsed, cored
• 2/3 cup water
• 4 teaspoon tomato paste
• 2 1/2 tablespoon coconut sugar
• 2 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/3 cup orange juice
• 1/3 cup guacamole
• 10 corn tortilla
• 1/3 cup red onion diced
• 1/3 cup fresh cilantro chopped

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