Start with the sauce. In a small pot, add the berries, sweetener and water. Simmer over medium heat, stirring often. Mash the berries, if needed. Reduce the heat and stir in the chia seeds. You can add more or less to make the sauce the thickness you desire. Allow the sauce to cook for 15-20 minutes, then take off the heat.
To make the oats, begin by melting the coconut oil in a skillet. Then add the oats, toasting them while stirring occasionally. The oats will turn to a light brown, but don't let them burn!
In a separate pot, add coconut milk, water, salt and cinnamon. Bring the mixture to a slow boil, and add the toasted oats, gently stirring them in. Cover the pot and turn off the heat. Leave the mixture like this for at least 8-10 minutes. Remember, you will be adding a sauce to this mixture, so leave the oatmeal thicker than usually preferred.
To make the coconut whipped cream, take the chilled coconut milk from the fridge. The coconut cream should have separated from the liquid by now. Open the can carefully and scoop the cream off the top, with a spoon, into a mixing bowl. (It helps if the bowl is chilled too!) Use an electric mixer (or hand mix, for truly great cream and sore arms) to beat the cream until fluffy, then add the sweetener and vanilla extract, and gently blend again to combine.
Put the oatmeal into a bowl, and make a divot for the gorgeous berry sauce. Finally, add a dollop of coconut cream to the top, and serve.
Start with the sauce. Blend all of the ingredients for the sauce thoroughly. You may need to add a bit of water. You will want the consistency of a smoothie, made on the thin side; thick, but definitely in liquid form. Add more of any ingredient to taste, as you blend.
Then the stir fry: You can substitute any veggies you want for this, also adding tempeh if you like. Put the oil in a large wok and turn the heat on high. Stir-fry the carrots, broccoli, cauliflower and chickpeas. Add the peanuts and celery later, so that they stay crunchy. When the veggies are ready, pour the Buddha's Delight sauce over the veggies. Immediately turn off the heat so the sauce doesn't burn, and cook with the sauce for another minute, turning off the heat so the sauce doesn't burn. Serve the Buddha's Delight, using the coriander to garnish if you want. (Wu De often mixes the coriander in at the end.)
Boil the tea until it is as dark as it will get. You can start with less and add more tea as you go. You may choose to use spent leaves, fresh shou or a combination of shou and spent leaves from previous sessions. It doesn't take much for the soup to become dark. Strain the liquor from the leaves and put the tea liquor back into the pot. Then add the Chinese herbs and bring to a boil again. (Do not add the jujube or goji berries at this time or they will get too soft.) Once it comes to a boil, reduce to a simmer and put a lid on it. Add the garlic, ginger and chopped onions. Then add the salt and soy sauce. Crush the dried mushrooms into bite-sized chunks and soak them in a bowl of hot water. It helps to use a plate to hold the mushrooms down in the hot water.
Let the soup simmer for around twenty minutes. Then add the soaked mushrooms and the broth they were soaking in to the soup. Chop up all the mushrooms to the desired size. You can leave them whole or chop them up. We usually leave the small ones whole and chop the larger ones, like the shittakes. Add them to the soup.
Let the soup simmer for another ten to fifteen minutes, and then add the jujube, goji berries and sesame/tea oil. Then let it simmer for another twenty to thirty minutes before serving steaming bowls to your guests.