Serves 1

INGREDIENTS

Cozy Rice
 1 cup Jasmine rice
 2 cups water
 1 or 2 crushed and chopped garlic cloves
 Thyme (fresh or dry)
 1 tsp cardamon powder
 1 tsp fennel seeds
 1 tsp coriander powder
 1 tbsp coconut oil
 Salt & pepper to taste
Sautéed Oyster Mushrooms & Treviso Radicchio
 Some oyster mushroom prepared in long strips
 Some strips of treviso radicchio
 A dash of cooking oil of choice
 Thyme (fresh or dry)
 A splash of soy sauce/ tamari
 A pinch of of salt & pepper
Roasted Eggplant
 A handful of eggplant cut in long thin strips
 1 tsp smoked paprika or smoked garam masala
 Olive oil
 Salt
Beet salad
 1 small beet thinly chopped, like matchsticks
 1 garlic clove crushed and minced (or garlic powder)
 1 tbsp of fresh horseradish minced (if you want to add a little kick)
 A handful of fresh pomegranate seeds
 1 tbsp of apple cider vinegar or red wine vinegar
 1 tbsp of balsamic vinegar
 A pinch of salt & pepper
Apricot sauce
 1 big spoonful of apricot jam
 A dash of soy sauce/tamari
 1 big spoonful of sesame oil
 1-2 tbsp water (to make the consistency less thick)
 Salt & pepper to taste
Juicy Marbles
 Juicy Marbles filet
 Pinch of salt

METHOD

1. For the rice, rinse the jasmine rice 3 times and put it in a pot along with water and all the other ingredients, except coconut oil. Bring to a boil and then lower the heat and allow it to simmer until fully cooked. When it’s almost done cooking, mix in the coconut oil. Then, put a cloth/towel over the pot and cover it with the pot top and put the side. (the towel helps absorb any extra moisture from the hot rice, so it won’t get sticky.)
2. For the eggplant, heat the oven to 200°C/392°F. Line an oven tray with wax paper. Add the eggplant, oil, spices & salt to the tray and mix.  Bake in the oven for about 30 minutes. Turn off the oven when the eggplant is fully cooked.
3. For the beet salad, add all the beet salad ingredients to a bowl and mix well.
4. For the sautéed oyster mushrooms & radicchio, heat up a pan and add a bit of oil. Add mushrooms and herbs and sauté for around 4 minutes. When mushroom are cooked, add a dash of tamari and then mix in the radicchio and sauté for another minute. Then remove from heat.
5. For the apricot sauce, mix all the ingredients together in a small bow.
6. For the Juicy Marbles, cut the filet in half and sprinkle with salt. Heat up a small pan (you can use the same one you used for the mushrooms & radicchio), add a bit of oil and sizzle up your Juicy marbles filet so it gets toasted on each side. Add all your components to an elegant handmade ceramic plate and have fun feeling fancy! Mix all the ingredients together in a small bowl.

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