1 dozen hard boiled eggs, peeled

2 ripe avocados

1 tbsp. lemon juice

¼ tsp. coarse ground garlic powder

2 tbsp. finely chopped shallots or green onions

2 tsp. mashed capers (optional)

Directions:

Slice each egg in half, lengthwise. Remove yolks. Peel, seed and cube avocado. Combine avocado, lemon juice and garlic in mixing bowl, mashing to blend. You can also at this time add in shallots or the green onions and capers if desired. Fill each egg white with avocado mixture. Garnish with bell pepper if desired.

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Ingredients:

4 (5 ounces) tilapia fillets

Salt and ground pepper

2 teaspoons ground cumin

2 teaspoons ground coriander

1 tablespoon olive oil

1 ripe mango diced

¼ cup chopped fresh cilantro leaves

Directions:

Season both sides of the tilapia filets with sale and pepper. Rub cumin and coriander all over both sides of the fillet. Heat oil in a large skillet over medium heat. Add tilapia and cook 3 to 5 minutes per side, or until fish is fork tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

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2 ½ cups of sunflower seeds, soaked and wet

2 tbsp. coconut oil

1/3 to ½ cup honey

4 eggs

2 tsp. cinnamon

Directions:

Preheat oven to 350. Grind the sunflower seeds into a smooth paste in the food processor. Next add the rest of the ingredients and blend until the mixture is well combined. Pour mixture into a greased 8×8 baking dish. Bake for 50 to 60 minutes. A knife inserted into the center of the cake will come out clean when the cake is done.

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2 tbsp. olive oil

2 cups chopped onions

3 garlic cloves, minced or pressed

1 cup peeled and diced potatoes

1 cup peeled and diced carrots

1 cup peeled and diced parsnips

2 cups peeled and diced turnips and / or rutabaga

2 cups peeled and diced beets

6 cups water or broth

2 bay leaves

1 tbsp. minced, fresh thyme (1 tsp. dried)

¾ cup apple cider vinegar

5 cups rinsed and chopped beet greens, Swiss chard or spinach

Sea salt and pepper to taste

Directions:

In a large soup pot, heat oil and add onions and garlic. Cover and sauté on medium heat for about 7 minutes, stirring frequently until onions are soft. Add the potatoes, carrots, parsnips, turnips and / or rutabaga, beets, water, salt, bay leaves and herbs. Cover and bring to a boil then cook on medium-low for 15 minutes. Add vinegar and greens. Simmer for 5 to 10 minutes or until greens are tender. Add salt and pepper to taste. Discard bay leaves.

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2 tablespoons- spicy brown or djion mustard

2 tablespoons- olive oil

1 tablespoon- balsamic vinegar

Directions:

Mix all three ingredients well. Toss with organic mixed greens.

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3 boneless chicken breasts

2 tbsp. olive oil

3 to 4 tbsp dry basil

1 tsp. garlic powder

½ tsp. sea salt

1 tsp. coarse black pepper

Directions:

Cut Chicken into bite size pieces. Sprinkle top with basil, garlic, sea salt and pepper. Cover with plastic wrap and press spices into chicken. Discard plastic wrap. Heat oil in skillet. Sauté chicken for 10 to 15 minutes on medium high heat, stirring often. Juices will evaporate and chicken will brown. Serve chicken over basmati brown rice sautéed with diced red peppers or serve over warm or cold over a tossed salad.

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3 pounds medium carrots cut ½ inch thick

3 tbsp. extra virgin olive oil

2 tbsp. chopped fresh flat leaf parsley

Sea Salt

Freshly ground Pepper

Directions:

Preheat oven to 425 degrees. Toss carrots with oil on a rimmed baking sheet, and season with salt and pepper to taste. Roast until carrots are caramelized and tender, about 25 minutes. Transfer carrots to a bowl and toss with parsley and additional seasonings if desired.

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4 ounces green beans, trimmed

1 cup torn fresh mint

1 small seedless cucumber, halved or

Quartered lengthwise cut ½ inch thick

1 head Boston lettuce leaves torn into pieces

½ cup extra-virgin olive oil

2 tbsp. fresh lemon juice

Sea salt

Freshly ground pepper

Directions:

Prepare and ice water bath. Cook green beans in a pot of boiling salted water until bright green and tender about four minutes. Drain; transfer to ice water bath, drain again. Cut into thirds. Toss with mint, cucumber and lettuce. Pour ¼ cup oil into lemon juice in a slow steady stream whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad; toss to coat.

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1 bunch celery, chopped

1 large onion, chopped

10-12 large carrots, peeled and chopped

1 zucchini, halved and chopped

1 yello squash, halved and chopped

2 tbsp. minced garlic

1 tbsp. basil

1 tbsp. oregano

2 tbsp. chicken base

2 cups cooked brown rice

Sea salt to taste

Additional to add: mushrooms, root vegetables (turnips, parsnips) or spinach

Directions:
In a large soup pot, boil chicken in water (approximately 45minutes) until chicken is thoroughly cooked. Remove chicken from pot- Do Not discard water. Using a spoon remove the fat from the top of the water. Add vegetables to water along with garlic, basil and bouillon. Boil until vegetables are tender. Remove chicken from the bone ad discard skin and bones. Add chicken to stock. Meanwhile in a separate pot, cook rice as directed. Add rice to soup and let simmer for 10 minutes. Salt and season to taste.

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Makes: 8 cups

Prep time: 15 minutes

Ingredients:

2 tbsp. Olive oil

2 medium carrots diced

1 cup fennel, cut into ½ inch dice

1 cup red onion, diced

2 large cloves garlic, finely chopped

2 bay leaves

2 tsp. fresh thyme leaves, chopped

¼ tsp. tsp. Fennel seeds, crushed

1 ½ cup cooked white cannellini beans, drained

2 cups fresh plum tomatoes, peeled, seeded and diced.

1/3 cup cooked quinoa

Sea salt and ground black pepper to taste

1 cup fresh spinach thinly chopped

3 tbsp. basil, thinly sliced

2 oz. Parmigiano reggiano, finely grated (optional)

Instructions:

In a large heavy-bottomed pot, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds and cook for about 8 minutes until vegetables are tender. Next add 6 cups water, beans, tomatoes and quinoa. Increase heat to high and bring to a boil. Reduce heat to low once mixture has come to a boil and cook until quinoa is tender, about 20 minutes. Remove bay leaves, and season with salt and pepper. Stir spinach and basil into soup just before serving. Garnish with 1 tbsp. cheese if desired.

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