¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook,
stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and
pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to
break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for
garnish.

3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides.
(This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally,
until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have
simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker,
keep simmering until you've reached your desired consistency (I typically simmer for three hours) Determining perfect stew thickness is a personal
journey!

5. I choose to serve over fresh greens. Recipe - Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes,
depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard
greens.) Season again with salt and pepper.

6. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of
olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
¼ cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Directions
Step 1
Place a steamer insert into a saucepan; fill with water just below the bottom of the steamer. Bring water to a boil;
add cauliflower, cover, and steam until tender, about 10 minutes.

Step 2
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes.
Remove from heat.

Step 3
Transfer 1/2 of the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one
at a time, until vegetables are creamy. Blend in cooked garlic, Parmesan cheese, cream cheese, salt, and black
pepper.

• 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon ground ginger

• 1/2 teaspoon fine-grain sea salt

• 4 eggs, beaten*

• 2/3 cup + 1 teaspoon honey, divided

• 1/4 cup extra-virgin olive oil

• One orange, preferably organic

• 6 ounces raspberries, preferably organic

Garnish

• Sprinkle of powdered sugar (optional)

• 1/2 cup chopped raw pistachios