Furikake Salmon Recipe Yields: 2 servings Ingredients 2 wild organic salmon fillets Salmon furikake (rice seasoning) mix, to taste 1 tablespoon unsalted butter, cut in pieces 1 tablespoon organic avocado oil 4–6 organic lemon slices Garlic powder, to taste Black pepper, to taste Cooking Instructions Preheat oven to 400°F (200°C). Lightly grease a baking dish with avocado oil or line with parchment paper. Place salmon fillets skin-side down in the dish. Sprinkle garlic powder

Pink Butter Mochi Recipe Yields: 24 squares Ingredients 16 ounce mochiko (sweet rice flour) 2 cups organic coconut sugar 1 teaspoon baking powder ½ teaspoon salt 1 can organic coconut milk 2 cups whole milk 4 large cage-free eggs ½ cup melted unsalted butter 1 teaspoon organic vanilla extract Red food coloring (a few drops, to desired shade) (optional) Organic coconut oil (for greasing pan) Cooking Instructions Preheat oven to 350°F (175°C). Grease an 8x8 inch pan generously

Vegan Mac and Cheese Recipe Yields: 4 servings Ingredients 8 ounce organic cooked brown rice pasta 1 cup chopped nabana (Japanese spring greens) 2 cloves organic garlic, peeled and minced ½ cup organic onion, peeled and medium diced Organic oat milk, as needed 1 cup shredded vegan cheddar cheese 1 cup shredded vegan mozzarella cheese 1 tablespoon organic avocado oil ½ teaspoon organic paprika Himalayan pink salt, as needed Garlic powder, as needed Black pepper, as needed Red

Kālua Pig & Cabbage Recipe Yields: 4 servings Ingredients 4 cups cooked kālua pig (see linked recipe post) 1 medium head organic green cabbage, washed and chopped (about 6 cups) 2 cloves organic garlic, peeled and minced 1 tablespoon organic extra virgin olive oil Purified water, as needed Black pepper, to taste Garlic powder, to taste Cooking Instructions Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant. Add coo