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1 cup pinto beans, soaked overnight
3 cups water
2 inches kombu sea vegetable
1 tbsp. olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
1/2 pound ground turkey meat (pastured)
1 red pepper, deseeded and diced
1 poblano pepper, deseeded and diced
1 tomoto, chopped into chunks
2 tsp. fresh thyme
1 tbsp. fresh savory
1 1/2 tsp. sea salt
Cooked brown rice
Raw milk cheddar cheese (optional)

Soak beans overnight.  Discard the soaking water and cook beans in 3 cups fresh water.  Bring beans to a boil and skim off foam.  Add kombu, cover and lower to simmer for 1 1/2 hours.  Add 1 tsp. sea salt and continue cooking for 1/2 hour.  In a large frying pan, saute onion and garlic in olive oil for 2-3 minutes.  Add ground turkey, breaking up into small pieces, and cook 3-4 minutes.  Add red pepper, poblano pepper, tomato, thyme, savory, remaining 1/2 tsp. of sea salt and cooked beans.  Cover and cook on medium heat for 1/2 hour.  Ladle turkey chili over cooked brown rice.  Garnish with cheddar cheese.

1 head of cabbage, thinly shredded
3 carrots, cut into matchsticks
2 scallions, minced
1 apple, cut into matchsticks
1 tsp. sea salt

Combine cabbage, carrots, scallions, apple and sea salt in a large mixing bowl.  Work the salt into the vegetables by squeezing and pressing with your hands.  Place vegetables into a salad press and apply pressure for 1-2 hours.  If you do not have a salad press (not many people do!) you can leave the veggies inside the mixing bowl and place a dinner plate on top of them.  Then, put a heavy pot filled with water on top of the plate.  Let that press for 1-2 hours.  Pour off water that releases from the vegetables. Can eat as is, or combine with Tahini Dressing to make a mayo-less cole slaw.

1/4 cup toasted sesame tahini
2 tbsp. shoyu
2 tbsp. brown rice vinegar
1/2 tbsp. maple syrup
1/4 cup water

Whip up ingredients in a food processor or blender.