In a large pot, combine the olive oil and stock and bring to a boil over medium-high heat. Whisk in the polenta slowly to prevent lumps and stir until the mixture comes to a boil. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Add more stock if necessary. Season with salt and pepper.

Place buckwheat kernels in a bowl, cover with water and allow to soak overnight. Rinse and drain well. Transfer kernels to a food processor or high-speed blender. Add remaining ingredients and process until fairly smooth. Serve mixture as a raw pate or dip, or spread into a de-stemmed collard leaf and roll up burrito-style. Otherwise, form mixture into patties of desired size and transfer to a dehydrator until patties form a uniform crust. This may take 3+ hours depending on size of patties and make/model of dehydrator.

Dice mango flesh into half-inch cubes and place in a medium bowl. Combine remaining ingredients. Garnish with a dusting of additional shredded coconut. Keeps in fridge for up to 3 days.

How to Properly Dice a Mango:

Notice that the mango has an elliptical shape. This shape follows the contour of the somewhat flat, tongue-shaped seed at the center of the mango. Firmly hold the mango, stem pointing up on a cutting board. Using a sharp knife and starting just to one side of the stem, make a vertical slice through the mango following the flat-sided contour of the seed as closely as possible. Each time you feel the knife hitting the seed, move knife slightly away from center while continuing to glide along seed shape. Repeat process starting on the other side of stem. Using a small paring knife and holding one of the mango halves cut-side up in the palm of one hand, make parallel slices across the mango flesh about ½ or ¾ inches apart (depending on desired cube size), being extra careful not to cut through the mango skin. Make a second set of slices perpendicular to the first set of slices. Push the skin side of the mango up in the center to turn the fruit “inside out” to expose the sliced flesh. Run the knife just above the skin to form mango cubes. Peel the remaining center piece and slice the remaining flesh in long strips away from the inner seed. Dice to desired cube size.

1.Put all of the liquid ingredients in a blender first with the garlic and blend well.
2.Add the remaining ingredients and blend until fairly smooth.
3.Serve with crudités or crackers.

1.Mash the avocados, lime juice and salt together in a bowl. Add the remaining ingredients and mix well.

1.Put all the ingredients in a food processor and process to combine. Mixture should be well blended but somewhat chunky.
2.Line a loaf pan with plastic wrap and mold mixture into pan. Refrigerate overnight.
3.Using the plastic wrap, lift the loaf from the pan and place it on the cutting board. Cut into 8 pieces. These should be refrigerated. Before serving, place in a warm dehydrator (105 degrees) for an hour.

1.Add the lemon juice, olive oil, garlic and salt to the broccoli and massage into the broccoli with your hand ensuring that every nook and cranny of the broccoli is coated.
2.Place in a glass bowl and refrigerate at least overnight, 24 hours in even better. The broccoli will lose its raw texture and have more the texture of lightly steamed broccoli which most people tend to prefer.
3.If you would like a broccoli salad, add diced red onion, diced red bell peppers and perhaps some pine nuts.

1.Place the soaked cashew, 1/3 cup of the tomato soak water, 2 TBS of the chipotle soak water and the lemon in a blender and blend until smooth.
2.Add the soaked tomatoes, 1/2 of the chipotle (save the rest and add later if you would like a spicier mayo), onion, bell pepper, garlic and Shoyu. Blend until completely smooth. Taste for salt and spiciness and add more shoyu or chipotle if desired.

1. Blend all ingredients for sauce.
2. Mix sauce with spiralized zucchini.
3. Roll each collard leaf under a rolling pin to make it more malleable.
4. Place a couple pieces of julienned carrots, a serving of the zucchini and sauce mix, and a few leaf of mache in the middle of the collard leaf.
5. Roll like a burrito and serve.

Place shredded kale in large bowl. In a small bowl, whisk together remaining ingredients (except walnuts). Pour over kale and toss well to coat. Garnish with chopped walnuts.