Year of the Dragon is a growing 2018 collection of powerful plant-based recipes by model and cook Brooke Ritchie. Recipes are whole food, refined sugar free, can be made confidently without oil and salt. It's always a good time to eat plants with fam and friends.

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this simple recipes calls forth the brightness of an early spring day paired with the comfort of a warm evening meal, as the temperature undulates between light hours and dark nights as we emerge from a cool winters end.


Nasturtium Leaf Curry

The delicate, peppery nasturtium leaves, huddled by the glowing blooms that seem only to be found while wandering back lanes hemmed with dry grasses and over-hanging mulberry trees, are a dream. When picking nasturtiums, use an empty hat instead of a bag to keep the petals from bruising. Nasturtium is a genus of roughly 80 species of annual and perennial herbaceous flowering plants, which are edible.

Baked Pineapple Polenta Pizza

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