Preparation

• 1. Butter a 9 by 9-inch glass baking dish and set aside.
• 2. Preheat the oven to 300 degrees F.
• 3. Combine the raw honey, Coconut oil, extract and salt in a medium saucepan and place over low heat , until melted.
• 4. Add the remaining ingredients to the liquid mixture, and stir to combine.
• 5. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish.
• 6. Place in the oven and bake for 25-30 minutes.
• 7. Remove from the oven and allow to cool completely.
• 8. Cut into squares and store in an airtight container for up to a week.

Preparation

• 1. Place the cashews (or substituted nuts) in a bowl, cover with filtered water, and allow cashews to soak 3 hours, while in the refrigerator. (nuts can soak overnight)
• 2. Drain the water from the cashews. Place the cashews in a blender or food processor.
• 3. Add freshly filtered water to just cover the cashews, and process until creamy smooth (may add more water to achieve creamy texture, if necessary).
• 4. In a large bowl, mix together the cashew cream with all remaining ingredients except the kale. Stir until evenly combined.
• 5. Rinse the kale, and pull the leaves from the fibrous stems. Tear into “chip” sized pieces.
• 6. Take a handful of kale and toss “pizza” flavored cashew cream. You may need to rub mixture on kale leaves for even coverage.
• 7. Dehydrate the kale chips at 105-115 degrees for 12 hours, or until dry and crunchy like chips – then serve!

Hint: If you don’t have a dehydrator, place the kale chips on a cookie sheet. Turn your oven to its lowest setting (175-180 degrees), and allow the chips to dehydrate lightly until chips are dry and crisp (approximately 2 hours).

Substitutions: To increase health benefits of this snack, substitute 1 cup of cashews with 1/4 cup sunflower seeds, 1/4 cup hemp seeds, 1/4 cup pepitas (pumpkin seeds), 1/4 cup pecans.

Preparation

• 1. Preheat broiler
• 2. In a small bowl, stir together first 5 ingredients and set aside marinade
• 3. Rinse and dry the salmon. Rub with lemon or lime juice. Brush both sides of fish, generously with sauce mixture. Place on baking pan, cover and refrigerate for 15 minutes.
• 4. Broil salmon until opaque but moist in the center, basting occasionally with the remaining sauce (approx. 6 min.). Remove from broiler cover with foil to keep warm.
• 5. In a large skillet, heat sesame oil over medium heat. Add garlic and sauté, stirring continuously so as not to burn, for 2 minutes. Add red pepper flakes during last 30 seconds of sautéing the garlic (optional). Add the bok choy, 3 tablespoons of the marinade and sauté until heated thoroughly.
• 6. Place the bok choy on a serving platter, sprinkle with sesame seeds and top with salmon.

Preparation

• 1. Preheat a large skillet or a Dutch oven on medium heat and brown meat, onion, garlic, thyme, and Italian seasonings for 4-6 minutes or until the meat is cooked through.
• 2. Add tomatoes, water, rice, cabbage and salt, and stir.
• 3. Reduce the heat to a simmer and cover it tightly. Cook for twenty to twenty-five minutes, or until the cabbage and the rice are tender.
• 4. Add peppers and mushrooms. Cover tightly and simmer for 10 minutes longer.
• 5. Remove from heat and let it stand, covered, for five minutes and then serve

Preparation

• 1. In a large heavy-bottomed pot, heat the oil over medium heat and add onion, garlic, and ginger. Sauté this for about five minutes. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt, sea vegetables and cayenne pepper, stirring to mix.
• 2. Add the cauliflower, cooked garbanzo beans, and peas to the sauce mixture. Stir until it is fully coated with the sauce, then cover the pot and simmer for seven to eight minutes, until the cauliflower is tender enough for your fork to pierce it. Add parsley, stirring to combine, and then serve over rice, quinoa, or millet.

Preparation

• 1. Preheat oven to 350°F.
• 2. Combine maple syrup, Ghee, coconut oil, salt, cinnamon and cayenne in a large bowl.
• 3. Add sweet potatoes and toss until thoroughly coated.
• 4. Transfer to a large rimmed baking sheet. Roast, stirring every 15 minutes, until tender, 45 minutes to 1 hour.
• 5. Sprinkle lime zest over the sweet potatoes and gently stir to distribute.
• 6. Transfer to platter, top with sliced almonds and serve.

Preparation

• 1. Place bunch of parsley (leaves and stems) in food processor and mince, then set aside
• 2. Mince the garlic, nuts and juice from the limes in processor.
• 3. Combine parsley, garlic, nut mixture in a bowl and set aside, once again
• 4. In a medium pot, add the rice, sea vegetables and salt to the broth, and bring to a low boil.
• 5. Reduce the heat to a simmer, cover the pan with a tight-fitting lid, and cook rice for forty minutes or until dry and fluffy.
• 6. Mix in the carrot once the rice is cooked. Remove from heat but let it sit, covered, for five minutes.
• 7. Remove lid and allow rice to cool for 20 minutes
• 8. Add the parsley, garlic and nut mixture into the rice and stir until nut mixture is equally distributed throughout.
• 9. Portion and serve.

Preparation

• 1. Take raw beans and place in pot.
• 2. Fill with water until there is twice as much water as beans
• 3. Soak for 24 hours, then drain beans and rinse
• 4. Place back in pot and repeat soaking for another 24 hours (48 hour soak time in total)
• 5. After 48 hours, drain beans, rinse and you may either cook them or freeze for later use. (frozen beans will last for 2-3 months in the freezer and usually longer if they’ve been vacuumed sealed)

Hint: After grocery shopping, I immediately soak my beans then freeze them for later use. This way, when I want to cook them in a recipe, they are ready to go.

Preparation

• 1. Place uncooked kidney beans and water in a pot or dutch oven. Water should be 1-2 inches above the beans.
• 2. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. If any foam develops during the simmering process, skim it off.
• 3. Simmer beans for approximately one and a half hours. Inside of bean should be tender, while the outside of the bean should be ‘al dente’. Beans should not split open.
• 4. Once cooked, remove beans from heat, strain beans from liquid and allow to cool.
• 5. Combine all ingredients in a medium bowl and toss well; adjust seasonings to your liking.
• 6. Refrigerate until ready to serve.

Preparation

• 1. In a medium saucepan, combine broth, beans, onion, garlic, cilantro stems, salt, and cayenne and bring to a boil.
• 2. Reduce the heat to low and simmer for forty-five minutes (until the beans are tender).
• 3. Serve into bowl and top with cilantro leaves.

Preparation

• 1. Bring water to boil in a steamer pot
• 2. Add green beans and steam until tender (5 minutes-do not overcook)
• 3. Remove beans from pot, immediately and plunge into cold water (to prevent further cooking), drain well
• 4. Meanwhile, heat oil in large skillet over medium heat.
• 5. Add garlic and scallions and saute for 2 minutes.
• 6. Stir in beans, tomatoes and seasonings. Saute and stir until all are heated throughout.

Preparation

• 1. Preheat skillet with oil over medium heat
• 2. Sauté garlic until golden color, about 1 minute
• 3. Add squash, onion, and peppers; sautee 1 minute
• 4. Add tomato, basil and sea salt, sauté until tender

Preparation

• 1. Heat the olive oil over medium heat in a soup pot.
• 2. Once it is hot, add the chicken, diced onion and celery and cook until translucent (~5 min.). Add the garlic and cook 1 minute
• 3. Pour in the chicken stock and add remaining ingredients. Cover and reduce heat to simmer for 45 minutes or until lentils and kale are tender.
• 4. Serve in soup bowls (remainder of soup may be frozen to be eaten at later time)

Preparation

• 1. Heat the olive oil over medium heat in a Dutch oven or very large pot. Once it is hot, add the diced onion and the jalapeno and cook for five minutes, until soft. Add the garlic, cubed chicken, diced poblano pepper. Stir and cook for another two minutes. Add the chili powder, Mexican fiesta seasoning, and cumin. Mix until it is well combined.
• 2. Pour in the chicken stock. Add the diced tomatoes, black beans, green chilies, chopped cilantro stems and sea vegetables. Bring this to a low boil, and then reduce to a simmer for forty-five minutes.
• 3. Finally, add lime juice. Serve with chopped cilantro on the side

Note: to make this meal vegetarian, simply omit the chicken and use vegetable broth.

Preparation

• 1. Heat the honey in a small saucepan over low heat until it is liquefied.
• 2. Add raspberries to the honey. Cook, stirring occasionally, until the berries start falling apart. (if you prefer sauce to have smoother consistency, run through a blender before serving)
• 3. Serve it in a spouted pitcher.
• 4. Pour it over pancakes.

Note: this sauce freezes well for later use

Preparation

• 1. Preheat the oven to 170° F.
• 2. In a large bowl, combine the dry ingredients and stir with a whisk to blend (you can keep the blend in an airtight container in a cool, dry place for up to three months).
• 3. Add the eggs, buttermilk, and melted butter to the dry ingredients and stir just until smooth. Do not overmix it.
• 4. Heat a large skillet or griddle over medium-low heat. Melt about a teaspoon of ghee or coconut oil. Test that the surface is hot enough by running your hands under the faucet to wet your fingertips; then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes.
• 5. For each large pancake, pour ¼ cup of batter into the pan. Cook until bubbles form on the top of each pancake; flip and cook until golden brown on the bottom.
• 6. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter, slicking the skillet with a small amount of ghee or coconut oil occasionally, as needed.

Variations: Try adding fresh fruit, such as ½ cup of blueberries or sliced bananas, and a few dashes of cinnamon. Add the ground cinnamon directly to the batter and whisk to incorporate. Simply sprinkle the fresh fruit on top of each pancake before you flip it over.

Preparation

• 1. Preheat the skillet on medium heat with ½ tablespoon of ghee.
• 2. In a bowl, add eggs and water, beat with a whisk and set it aside.
• 3. Add the egg mixture to the pan and allow bottom of eggs to set (top will still be wet and runny).
• 4. Once the bottom has firmed, add in the desired vegetables and mix it with wooden spoon or spatula to begin to break up the eggs.
• 5. Continue stirring until eggs are dry but moist, then remove from heat.
• 6. Spread guacomole over the tortilla
• 7. Place the egg mixture in a tortilla, making a straight line of egg down side of tortilla closest to you.
• 8. Add dill on top of egg, salt and pepper and roll tortilla closed.
• 9. Wrap in wax paper (or parchment)
• 10. Add salsa right before eating (to prevent sogginess)

Preparation

• 1. Combine water and oats in a saucepan and bring to gentle boil.
• 2. Reduce the heat to simmer, leave uncovered, and stir frequently.
• 3. Allow the water to evaporate
• 4. Remove pan from the heat once the desired consistency is reached (10-15 minutes).
• 5. Add coconut oil, ground flax, and vanilla extract, and blend (flax will thicken the oatmeal).
• 6. Serve in bowl, add honey to sweeten.
• 7. Top with berries.

Preparation

• 1. Combine quinoa, water, cinnamon, and vanilla in a small saucepan and bring it to a boil.
• 2. Reduce to a simmer, cover, and let it cook for fifteen minutes, until quinoa can be fluffed with a fork.
• 3. Stir in the applesauce and raisins, and pour in warmed milk. Divide cooked quinoa into four servings. Top off with freshly cut apples, pecans, and a dash of cinnamon.

Preparation

• 1. Place all ingredients in blender and puree. (you can add additional nut milk until desired consistency is reached)
• 2. Serve in glass.