• Cook the rice per package instructions. I recommend using a rice cooker.

While the rice is cooking:

• Cut the carrots length-wise in half and then slice into 1/4" or smaller pieces. Feel free to quarter the carrots before chopping.

  Add the carrots to a steamer or pot with a steamer insert and 1" of water. Cook about 3-5 minutes until done to your liking.
• Wash the kale. I recommend reducing waste and increasing nutrients by keeping the stems. How?

  Roll each kale leaf around the stem, hold it snug against your cutting board, then proceed with thin slices down the stem. This reduces "kale stem flavor" but keeps a nice crunch.
• Cook the chopped kale on medium heat in a skillet with 1 tbsp olive oil. Toss frequently.
• Beans: either make from scratch (pressure cook to remove most lectins) or purchase organic canned bean and rinse thoroughly before using. I use a sieve to rinse these.

  Open the beans, rinse them thoroughly and add to Corning ware or microwave safe dish. Place in microwave on medium power for about 5 minutes, stir once.
• Once the rice is finished cooking, add it to the beans and toss these with the remaining olive oil and spices.
• Add your kale and cooked carrots, and toss everything together to coat. Add more spices to taste. *avoid adding salt.

Sauce 1

• In a small food processor or sturdy blender, puree: the sunflower seeds and pumpkin. After a consistent puree is formed, add the remaining ingredients and blend until smooth.

Sauce 2

• Open the sweet chili sauce bottle and pass it around. Serving size is 1 tablespoon.

Sauce 3

• In a small food processor or sturdy blender, combine all of the ingredients and blend until a consistent puree (or near puree) is formed. If you like chunks in your sauce, then stop early.