Morning Juice

1 Chunk of Green Cabbage
1 Chuck of Beet
3-5 Carrots
3 Celery Stalks
1 Granny Smith Apple
1 Sliver Ginger
6-8 Stems of Parsley
3-5 Stems Kale

Chia Seed Breakfast

Soak 1/4 Chia Seed in 1 Cup Warm Water let sit for about 10 mins

Meanwhile in a sauce pan warm up
1/2 Cup Almond Milk
2 Heaping Tbsp of Coconut Milk
3 Tbsp Honey
1 Pinch of Cinnamon
1 Handful of Raisins

Once warm, stir in Chia Seed and Water.
Add 1/2 Cup Chopped Walnuts
1 tsp Tumerick

Pour the mixture into blender and blend until raisins and walnuts are smaller pieces. Like a grits texture.

Eat Warm.

Sweet Potato Fries

3-4 Sweet Potatos cut or spiraled
3-4 Carrots peeled cut or spiraled
1 tbsp Nama Shoyu Soy Sauce
1/4 Cup Olive Oil
Couple Pinches of Himalayan Sea Salt to taste
Let Marinate together for 30mins or more

Cook in 350 Oven until soft.

Butter Potatoes 

Oil Lasagna Dish or 2 with Olive Oil
Wash as many Potatoes as you need

Steam Butter Potatos until soft enough to smash
Place them in Lasagna Dish
Using the Bottom of a glass cereal bowl or cup flatten the potatoes into thick patties
Mix 1-2 tbsp of oil with salt, garlic salt or granules
(mix in other spices if desired)
Brush Oil Mix on top of each potato
Bake in oven at 350 degrees till soft enough to eat. 10-20 mins

Zucchini with Chickpea & Mushroom Stuffing

2 Zuchinni Halved
1/2 TBSOlive Oil
1/2 Onion
1 Clove Garlic
1/4 Pack of mushrooms
1/2TSP Cumin
1/2 15.5 ozCan of Chickpeas
1/4 Lemon juiced
1 TBSParsley
S & P to taste

Set Oven 350
Grease lasagna dish scoop out inside of zuchinni
saute onions in oil for 5 mins add garlic
add scooped out zuchinni and all other ingredients
process food to a smaller texture
Spoon into shells cover with foil and bake for 30-40 until tender


Strawberry Icecream

3 Ripe Bananas
1 Cup Strawberries
1/4 Cup Almond Milk
1/2 tsp Vanilla

Blend all ingredients together and put in a ZipLoc Freezer Bag until Frozen

Cookie Dough Balls

5-8 Medjool Dates, pitted and soaked until soft

1-11/2 Cups Coconut Flakes
1/2 Cup Natural Peanut Butter
1/2 Cup Coconut Oil
1 tsp Vanilla
1/2 Bag of Mini Chocolate Chips

Using Food Processor or Blender Blend Medjool Dates until you form a smooth paste

In a large bowl combine all ingredients (except chocolate chips) stir until well incorporated
Stir in Chocolate Chips

Roll dough by hand into bite size balls
Place on plate covered with parchment/freezer paper
Refrigerate until hard about 20-30 mins


Chocolate Dipped Peanut Butter Balls

1 Cup Medjool Dated Pitted and Soaked

1 Cup Almonds
1/2 Cup Peanut Butter
1 tsp Vanilla
Pinch/es of Salt to Taste

In Food Processor combine ingredients until dough forms.
Roll dough by hand into bite size balls
Place on plate covered with parchment/freezer paper
Refrigerate until hard about 20-30 mins

1/2 Cup Coconut Oil
6 Heaping tbsps of Cocao Powder
4 tbsps or Agave
Pinch/es of Salt to Taste

Dip dough balls into mixture
Place back on plate covered with parchment/freezer paper
Refrigerate until hard about 20-30 mins




Broccoli Stir Fry

2-3 Heads of Broccoli cut
1 Package/Bag of Crimini Mushrooms sliced
1 Zucchini sliced
1/2 Onion chopped
2 Cloves of Garlic
1 tbsp Red Miso
Couple Pinches of Himalayan Sea Salt
Nama Shoyu Soy Sauce to Taste
Olive Oil

In Pan on Medium Heat:
Olive oil to coat the pan, Salt, Miso, Garlic and Onions let cook
Add Broccoli, Mushrooms, Zucchini let cook stir frequently
(Add more Oil if the pan seems dry)
Mix in Soy Sauce let cook until Broccoli seems soft.

Beet Salad

2-3 Large Carrots Grated
1 Medium Size Beet Grated
1/2 Red Onion
1 Hunk (about the size of a half of onion) of Red Cabbage
1 Hunk (about the size of a half of onion) of Green Cabbage
1 Generous Handful of Raisins
Couple Pinches of Himalayan Sea Salt

1/2 a Lemon Juice
1 tbsp Apple Cider
1/4 Cup Olive Oil

Mix by hand squeezing and softening salad until mixed thoroughly and softened.
Let sit overnight in refrigerator.
Lasts up to 7 days.

Spicy Chickpea Patties

In a medium bowl mix:
1 tbsp Oil
1/4 cup diced onion
1-2 Celery Stalks diced
1 28 oz can chickpeas, rinsed, drained and smashed
1 tsp paprika
1-2 pinches of Cayenne
1 tsp or more of Hot Sauce
2 tbsp flour of your choice
1 tbsp cornstarch
Salt & Pepper to taste

Cover bottom of Frying pan with Olive Oil, Once hot:
Make a hamburger size patty with the mixture
Fry about 2-3 mins per side until crispy and brown

3 Bean Chili

1 TBS Olive Oil
1 Small Yellow Onion
2 Carrots Diced
1 14.5 oz Can Diced Chili Tomatoes with liquid
1 15.5 oz Can Chickpeas rinsed and drained
1 15.5 oz Can cannellini beans, rinsed and drained
1 15.5 oz Can Chili kidney beans, rinsed and drained
S & P to taste
Chili powder

Heat oil and add onions and carrots till tender
stir in tomatoes. 2 cups of water salt and pepper bring to boil
Add beans and cook another 5 mins

Zucchini Alfredo

1/2 Cup Cashews Soaked till soft
1 tsp baking powder
1/2 lemon juice only
1 tbsp Plain Coconut Yogurt
3 tsp Capers
2-3 Cloves of Garlic
1 tsp Mustard Granules
1/2 Cup of more if needed Water
Blend in Mixer until smooth

Spiralize 3-4 Zucchini

In Oiled Frying Pan add
2 Cloves Garlic
1/2 Onion Diced
Mix in Spiralized Zucchini and cook till softened.