Buttermilk, Buttermilk Pancakes, Boiling Kettle Water, Hot Oatmeal, Baked Banana Porridge, Spiced Lentils, Broccoli Salad w/ Peanut Sauce, Peanut Sauce, Cooked Quinoa, Lemon & Herb Dressing, Quinoa Chickpea Summer Salad, Stovetop Chickpeas, Sweet Pea Orecchiette, Sweet Potato Lentil Soup, Curried Mung Bean Soup, Soaked Mung Beans, Cucumber and Turkey "Pizzas", Digestive Slaw, Roasted Vegetables, Cucumber Salad ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

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Prep

Buttermilk🌐

Buttermilk freezes great for up to 3 months. You could even pour in an ice cube tray so it’s easy to use small amounts as needed.
Total time: 5 min
Servings: 12 fl oz.
  • 4 tsp. White Vinegar | Lemon Juice
  • 4/3 c. Milk
  • Combine the vinegar and milk in a bowl.
  • Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.

Boiling Kettle Water🌐

Total time: 5 min
Servings: 2 c.
Equipment: Stove
  • 2 c. Water
  • Boil the water in a kettle.

Peanut Sauce🌐

You can substitute with peanut butter with almond or cashew butter.
Total time: 5 min
Servings: 4 fl oz.
  • 1 Garlic Cloves, grated or processed in food processor
  • 3 tbsp. Unsweetened Creamy Peanut Butter
  • 3 tbsp. Cooking Oil
  • 3 tbsp. Honey
  • 2 tbsp. Lime Juice
  • 1 tbsp. Rice Vinegar | Apple Cider Vinegar
  • 1 tsp. Sriracha
  • 1/4 tsp. Sea Salt
  • 1/8 tsp. Dried Ginger
  • Mince garlic and place it in a bowl. Add all other sauce ingredients and whisk until well combined.
  • Pour desired amount of peanut sauce over salad, toss. If you have left over sauce, place in a small bowl and serve on the side.

Cooked Quinoa🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Quinoa, rinsed well
  • Cook 1 cup of quinoa per package instructions.

Lemon & Herb Dressing🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 8 fl oz.
  • 2 Lemons, juiced
  • 1 c. Cooking Oil
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • 1 tsp. Garlic Powder
  • 1/4 tsp. Salt & Pepper, to taste
  • Combine all ingredients in a small bowl. Season to taste with salt and pepper.

Stovetop Chickpeas🌐

Total time: 180 min
Servings: 2 c.
Equipment: Stove
  • 1 c. Dry Chickpeas
  • 1 tsp. Baking Soda
  • 1/2 tsp. Kosher Salt
  • 2 Bay Leaves
  • 1 Garlic Cloves, lightly smashed
  • Soak the chickpeas. You can either soak them overnight or try the quick soaking method.
  • - To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours.
  • - For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour.
  • Drain. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly, for about 3–4 minutes.
  • Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top.
  • Chickpeas will cook anywhere from 40 minutes to 1½ hours, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

Soaked Mung Beans🌐

Total time: 0 min
Servings: 2 c.
  • 1 c. Mung Beans, dried
  • Soak the mung beans for 12-24 hours then rinse.

Breakfast

Buttermilk Pancakes🌐

Total time: 14 min
Servings: 4
Equipment: Stove
  • 5/4 c. Buttermilk
  • 2 c. All-Purpose Flour
  • 3/2 tsp. Baking Soda
  • 3 tbsp. Granulated Sugar
  • 1 tbsp. Butter
  • 1 tbsp. Cooking Oil, or Shortening in place of Butter and Oil
  • 1 Eggs
To Serve
  • 1/4 c. Honey
  • In a large mixing bowl, mix together the plain flour, the baking soda and enough sugar to taste.
  • Add the egg, blend or stir to mix, then gradually pour in just enough of the buttermilk to make a thick, smooth batter.
  • Heat a heavy pan and add the butter and oil, or fat. Place spoonfuls of the batter on to the hot pan and cook for 2–3 minutes until bubbles rise to the surface.
  • Flip the pancakes over and cook for a further 2–3 minutes. Remove from the pan and serve warm with honey.

Hot Oatmeal🌐

Total time: 10 min
Servings: 2
  • 1/2 c. Boiling Kettle Water
  • 2 Package Oatmeal
  • Pour the hot water over the Oatmeal. Enjoy!

Baked Banana Porridge🌐

Bananas are a good source of the amino acid tryptophan, which the body needs to make the feel- good hormone serotonin. When eaten with a carb source such as oats, the brain can absorb the tryptophan easily.
Total time: 30 min
Servings: 2
Equipment: Oven
  • 2 c. Bananas, halved lengthways
  • 1 c. Porridge Oats
  • 1/4 tsp. Cinnamon
  • 1/2 c. Milk
  • 4 tbsp. Black Walnuts, roughly chopped
  • 5/4 c. Water
  • Heat oven to 375°F.
  • Mash up one banana half, then mix it with the oats, cinnamon, milk, 1¼ cups water and a pinch of salt, and pour into a baking dish.
  • Top with the remaining banana halves and scatter over the walnuts.
  • Bake for 20–25 mins until the oats are creamy and have absorbed most of the liquid.

Spiced Lentils🌐

True Puy lentils come from the region of France, Le Puy, which has a unique climate and colcanic soil in which the lentils thrive. Always pick over lentils very carefully before cooking them to remove any little stones that may be among them. The dark colour of Puy lentils means that the stones can be harder to find.
Total time: 22 min
Servings: 4
  • 3/2 c. Puy Lentils
  • 5/2 c. Water
  • 7 oz. Feta Cheese
  • 5 tbsp. Sun-Dried Tomato Paste
  • 1/4 c. Fresh Chervil | Fresh Parsley, plus extra to garnish
  • Place the lentils in a heavy pan with the measured water. Bring to a boil, reduce the heat and cover the pan. Simmer gently for about 20 minutes, until the lentils are just tender and most of the water has been absorbed.
  • Crumble half the feta cheese into the pan. Add the sun-dried tomato purêe, chopped chervil or flat leaf parsley and a little salt and freshly ground black pepper. Heat through for 1 minute.
  • Transfer the lentil mixture and juices to warmed plates or bowls. Crumble the remaining feta cheese on top and sprinkle with the fresh herbs to garnish. Serve the lentils immediately.

Lunch

Broccoli Salad w/ Peanut Sauce🌐

Be sure to get edamame beans with no shells or you will have a big job ahead of you!
Total time: 5 min
Servings: 2
  • 1/2 c. Peanut Sauce
  • 5 c. Broccoli Crowns, chopped into small pieces
  • 2 c. Frozen Shelled Edamame Beans, cooked and cooled
  • 2 tbsp. Shallots, minced
  • 1/2 c. Dry-Roasted Salted Peanuts, chopped
  • Chop broccoli crowns into small pieces, you need 4–5 cups, place in a bowl.
  • Add thawed edamame and minced shallots, toss and set aside.

Quinoa Chickpea Summer Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 30 min
Servings: 4
  • 2 c. Cooked Quinoa
  • 1 c. Stovetop Chickpeas
  • 1 c. Lemon & Herb Dressing
  • 2 c. Water
  • 1 c. Cucumbers, cut into thin slices
  • 1 c. Cherry Tomatoes, cut in half
  • 1/2 c. Ear of Corn
  • Add the quinoa into a bowl, fluff with a fork, and allow it to cool.
  • Add the cucumbers, chickpeas, cherry tomatoes and corn to the bowl of quinoa and mix. Toss dressing over the salad.

Sweet Pea Orecchiette🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 30 min
Servings: 4
Equipment: Stove
  • 1 c. Boiling Kettle Water
  • 5/4 lb. Potatoes
  • 1 c. Green Onions
  • 12 oz. Frozen Green Peas
  • 10 oz. Orecchiette, dried
  • 3 oz. Pecorino Cheese, plus extra to serve
  • 2 tbsp. Olive Oil
  • Peel the potatoes and chop into ½-inch cubes, trim and slice the scallions, then place in a large non-stick frying pan on a high heat with 2 tablespoons of olive oil and 1 cup of boiling kettle water.
  • Reduce to a simmer, then cover and cook for 15 minutes, or until the potatoes are just tender, adding the peas for the last 5 minutes, stirring occasionally.
  • Meanwhile, cook the pasta in a pan of boiling salted water according to package instructions, then drain, reserving a cupful of starchy cooking water.
  • Tip the drained pasta into the pea and potato pan, finely grate in the pecorino, then toss together, adding splashes of cooking water to loosen, if needed.
  • Season to perfection, and finish with an extra grating of pecorino and a drizzle of extra virgin olive oil, if you like.

Dinner

Sweet Potato Lentil Soup🌐

You can use any type of greens in this soup, and add more to your liking.
Total time: 45 min
Servings: 8
Equipment: Stove
  • 1 tbsp. Olive Oil
  • 1 White Onions, finely diced
  • 2 Celery Stalks, finely chopped
  • 2 Large Carrots, peeled and finely chopped
  • 3 Garlic Cloves, minced
  • 2 Large Sweet Potatoes, peeled and small diced
  • 10 c. Water
  • 1 lb. Raw Green Lentils | Raw Brown Lentils
  • 1 tbsp. Ground Cumin
  • 1/2 tbsp. Curry Powder
  • 1 tsp. Kosher Salt
  • 3 c. Fresh Baby Spinach | Fresh Kale, chopped and de-stemmed
  • 1/4 tsp. Black Pepper, to taste
  • In a large pot, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5–6 minutes until tender.
  • Add the sweet potatoes, water, lentils, cumin, curry powder, and kosher salt. Simmer for 25–30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes).
  • Add the spinach and stir until wilted, about 1–2 minutes. Taste and add additional salt to taste and fresh ground black pepper.
  • Serve immediately or refrigerate for meal prep. The soup lasts up to 1 week refrigerated or 3 months frozen. You can add a splash of water and a pinch of salt if the texture becomes too thick.

Curried Mung Bean Soup🌐

Total time: 60 min
Servings: 4
Equipment: Stove
  • 3/2 c. Soaked Mung Beans
  • 4 tbsp. Coconut Oil
  • 1 tbsp. Cumin
  • 1 tsp. Turmeric
  • 1 tsp. Cayenne Pepper
  • 1/2 tsp. Cinnamon
  • 1 c. Onions, diced
  • 3 Garlic Cloves, minced
  • 1 c. Carrots, shredded
  • 5 c. Vegetable Stock
  • 1/8 tsp. Salt & Black Pepper
To Top
  • 1/2 c. Alfalfa Sprouts
  • The night before, put your mung beans to soak in a pan with 6–8 cups of water. When ready to use, drain and rinse the beans. Set aside.
  • Heat the oil in a large saucepan. Add the spices and toast them in the oil until they become nicely fragrant. Add the onions and cook, stirring, for 5–7 minutes. Add the garlic and cook 1–2 minutes more.
  • Add the remaining ingredients, bring to a boil and simmer until the beans are tender, about 45 minutes. Check seasonings and adjust as necessary.

Cucumber and Turkey "Pizzas"🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 4
Equipment: Stove
  • 1 tbsp. Cooking Oil
  • 1/2 Onions, diced
  • 1 lb. Ground Turkey
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • 1 Cucumbers, sliced into rounds
  • 1/4 c. Avocados, mashed
  • 1 Red Tomatoes, diced
  • 1 Limes, juiced
  • 2 tbsp. Fresh Cilantro
  • In a large skillet over medium heat, heat the olive oil. To the skillet, add the next 4 ingredients (onion through salt and pepper). Cook for 5–10 minutes, until the turkey is cooked through.
  • Arrange the cucumber slices in a single layer on a large platter. Spoon mashed avocado onto each slice, then top with ground turkey.
  • In a small bowl, mix the remaining ingredients with sea salt and pepper to taste, spoon over turkey, and serve.

Sides

Digestive Slaw🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 2
  • 2 c. Cabbage, shredded
  • 1 c. Carrots, shredded
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Maple Syrup
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Toss all ingredients and serve.

Roasted Vegetables🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 45 min
Servings: 6
Equipment: Oven
  • 4 c. Mixed Roasting Vegetables, such as peppers, mushrooms, broccoli, onion
  • 1 tbsp. Cooking Oil
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Parsley
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Preheat the oven to 400°F.
  • Chop the veggies into uniform pieces (about 1–2 inches in diameter), and place in a large bowl.
  • To the bowl, add the remainder of the ingredients, and toss to coat.
  • Line a baking sheet with parchment paper and add veggies to the sheet.
  • Bake for 30–35 minutes, until veggies are tender and golden brown on the edges.
  • Remove the vegetables from the oven and let cool slightly before serving.

Cucumber Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 2
  • 2 Cucumbers, peeled and thinly sliced (about 1½ cups)
  • 1 tbsp. Fresh Dill, finely chopped
  • 1/4 c. Plain Coconut Milk | Plain Coconut Yogurt
  • 1 tbsp. Apple Cider Vinegar | Lemon Juice
  • 1/8 tsp. Sea Salt & Black Pepper
  • Mix all ingredients together in a large bowl.
  • Refrigerate until ready to use.
  • Serve with hot meals.
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Debug Logs 
07/17/2025: Building feast.
07/17/2025: Old feast was not found.
07/17/2025: Returning no feast.
07/19/2026: Building feast.
07/19/2026: Old feast was not found.
Note that all nutrient targets units are in g/week.
Total nutrient targets RDA:
[Fatty_Acids_Total_Saturated, 0]
[Sodium_Na, 10.28307356283661]
[Energy_KCalorie, 12199.892887414186]
Total nutrient targets TUL:
[Fatty_Acids_Total_Saturated, 155.55555555555554]
[Sodium_Na, 16.1]
[Energy_KCalorie, 15400]
07/19/2026: Returning on day feast.
------------ Breakfast ------------
Nutrient targets RDA for Breakfast:
[Sodium_Na, 3.2472863882641922]
[Energy_KCalorie, 3852.597753920269]
Nutrient targets TUL for Breakfast:
[Fatty_Acids_Total_Saturated, 49.122807017543856]
[Sodium_Na, 5.08421052631579]
[Energy_KCalorie, 4863.157894736842]
------------ Lunch ------------
Nutrient targets RDA for Lunch:
[Sodium_Na, 2.70607199022016]
[Energy_KCalorie, 3210.498128266891]
Nutrient targets TUL for Lunch:
[Fatty_Acids_Total_Saturated, 40.935672514619874]
[Sodium_Na, 4.236842105263158]
[Energy_KCalorie, 4052.6315789473683]
------------ Dinner ------------
Nutrient targets RDA for Dinner:
[Sodium_Na, 3.7885007863082243]
[Energy_KCalorie, 4494.697379573647]
Nutrient targets TUL for Dinner:
[Fatty_Acids_Total_Saturated, 57.30994152046783]
[Sodium_Na, 5.931578947368421]
[Energy_KCalorie, 5673.684210526316]
------------ Sides ------------
Nutrient targets RDA for Sides:
[Sodium_Na, 0.541214398044032]
[Energy_KCalorie, 642.0996256533782]
Nutrient targets TUL for Sides:
[Fatty_Acids_Total_Saturated, 8.187134502923975]
[Sodium_Na, 0.8473684210526317]
[Energy_KCalorie, 810.5263157894736]