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INGREDIENTS:

1 tablespoon olive oil

1 tablespoon rosemary

1⁄2 red onion

1 clove garlic, minced

1 sweet potato

1 jalapeño (optional)

2 bell peppers

2 green onions

PREPARATION:

1. Heat olive oil in a large skillet over med-high heat. Add diced sweet potato, cover and let cook for approximately 10 minutes or until it begins to soften, stirring occasionally.

2. While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.

3. Dice bell peppers, jalapeño, green onion and rosemary (if using fresh) and add to skillet. Cover and let cook for approximately 5 minutes, or until sweet potato is tender.

4. Enjoy!

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8-10 oz water

1⁄2 fresh lime (leave a little peel on)

1 inch grated fresh ginger

1 handful greens (spinach, kale, field greens)

3⁄4 cup frozen mixed berries

1/2 t cinnamon

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8-10 oz water

1 cup frozen raspberries

2 Tbsp lime juice, fresh

Handful of greens

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8-10 oz water

1 small organic granny smith green apple, sliced & seeded

1 handful greens (spinach, kale, collards)

1/2 banana

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8-10 oz water

1 navel orange peeled and cut into quarters

1⁄2 overripe frozen banana

2 cups kale tough stems removed, loosely packed & chopped

1 cup baby spinach leaves

1/2 cup ice

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8-10 oz water

1/3 cup blueberries (fresh or frozen)

5 frozen strawberries

Handful of greens, if desired

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8-10 oz water

3⁄4 cup fresh peaches, pitted and chopped

3⁄4 cup frozen raspberries

1 handful of greens, if desired

Fresh ginger

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8-10 oz water

1 Kiwi fruit, skin on

1⁄2 banana

1⁄2 lime (most skin cut off)

1 handful greens

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Ingredients

● 1 head cauliflower pulsed in food processor to be size of rice or quinoa

● 1 English cucumber diced small

● 1 tomato, seeded and diced

● 1/2 - 1 cup of chopped parsley

● 1/2 cup chopped mint

● 2 spring onions diced small

For Dressing:

● juice of two lemons

● 6-7 Tbsp olive oil

● 1 tsp diced garlic

● 1/4 tsp pepper

Instructions

1. Break the cauliflower into smaller pieces and place in the food processor. Pulse it 5-10 times depending on desired size.

2. Add all ingredients up to dressing and toss.

3. Put all dressing ingredients into a jar and shake well.

4. Dress salad and taste. Add more pepper and lemon as needed.

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Prep time 15 mins Cook time 45 mins Serves: 8

Ingredients

● 1 tablespoon olive oil

● 1 yellow onion

● 4 cloves garlic

● 1 small head of broccoli (2 cups florets)

● 1 zucchini, diced (2 cups diced)

● Green cabbage (2 cups shredded)

● 2 stalks of celery, diced

● 6 cups water

● 1⁄2 teaspoon dried basil

● 1⁄2 teaspoon dried parsley

● 1⁄4 teaspoon dried thyme

● 2 bay leaves

● 10 oz baby spinach or kale, roughly chopped

● 1⁄2 cup parsley

● Juice of one lemon, about 3 tablespoons

● 1 avocado

● 1⁄2 teaspoon black pepper

Instructions

1. In a large soup pot, saute onion and garlic in 1 tablespoon coconut oil over medium heat until onions are translucent, about 3-5 minutes, stirring occasionally so the garlic doesn’t burn

2. Add dried parsley, basil, pepper, and thyme, and stir for 1 minute

3. Add remaining veggies and water, plus bay leaves.

4. Cover, bring to a low boil, and reduce heat and simmer for 15 minutes.

5. Turn off heat and add baby spinach or kale. Stir to incorporate and cover pot with the lid to let wilt, about 5 minutes.

6. Meanwhile, in a blender or food processor, add avocado, lemon juice, and 1⁄4 cup of broth from the pot and blend until smooth.*

7. Stir the avocado and lemon mixture into the broth until completely incorporated, as well as 1⁄2 cup chopped fresh parsley.

8. Taste and season with additional pepper if necessary. 9. Serve hot!

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INGREDIENTS

● 1 large head cauliflower

● 1 tablespoon extra virgin olive oil

Option #1

● 1 to 2 tablespoons chili powder depending on strength of flavour desired

● the juice of one lime

Option #2

● 1 TB Spike seasoning

● 1 TB Nutritional yeast

Instructions

1. Trim the leaves from the cauliflower and pull off large hunks of florets. Break them down until they are in florets not larger than the tip of your thumb. Wash and drain them well. Transfer the florets to a large mixing bowl and toss with the remaining ingredients.

2. Enjoy!

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Ingredients

● 5 Roma tomatoes, seeded and diced finely (or 2.5-3 cups of grape tomatoes)

● 1/2 large red onion , diced finely

● 1/2 jalapeno, seeded and chopped finely (use 1⁄2 green bell pepper if you don't want it as spicy)

● 1/2 bunch of cilantro , chopped finely (if your bunch is small use a whole bunch)

● 3 garlic cloves, minced

● 1/2 lime, juiced

● pepper to taste

Instructions

1. Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together.

Add the juice of a half a lime and add pepper to taste. Store in the fridge. Serve with fresh veggies.

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INGREDIENTS

● 1 jicama

● 1 tablespoon olive oil

● 3 tablespoons nutritional yeast

● 1 tablespoon chili powder

● Dash of paprika

PREPARATION

1. Peel Jicama and slice julienne style.

2. Place sliced jicama in a glass bowl and add olive oil, making sure to cover thoroughly. Add remaining spices and toss once more.

3. You can consume as-is, or dehydrate for 1-2 hours (my preference) to slightly soften the root vegetable.

4. Enjoy!

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Ingredients

● 10 ounces fresh baby spinach

● 2 cups strawberries , quartered

● 1 avocado , sliced

● 1/2 red onion , sliced thin

● Homemade vinaigrette (olive oil, lemon, & dried herbs as desired)

Instructions

1. In a large bowl, combine the spinach, strawberries, sliced avocado, and onion. Pour homemade vinaigrette dressing over salad, and toss.

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1 cup grape tomatoes, halved

1⁄2 English cucumber, sliced and quartered 1 avocado, chopped

1⁄4 cup cilantro, chopped

3 tbsp lemon juice (roughly 1⁄2 lemon)

1 tbsp extra virgin olive oil

1⁄4 tsp pepper

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Ingredients:

● 1 head of broccoli

● 5 oz spinach

● 2 cloves of garlic, minced

● 1-2 TB olive oil

● Pepper to taste

● Red pepper flakes to taste

● Fresh lemon

Instructions:

Lightly saute broccoli in olive oil and garlic for a few minutes. Add in spinach and cook for another few minutes. Top with fresh lemon juice, pepper, and red pepper flakes.

*Exchange broccoli for any other vegetable on the EMBRACE list.

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INGREDIENTS:

● 2 medium zucchinis spiralized

● 2 cloves garlic minced

● 2 tbsp olive oil

● 1 lemon halved

● 1 tsp chopped parsley

DIRECTIONS:

1. In a small saucepan over the stove on low heat, add garlic and oil. Cook until garlic is lightly browned. Squeeze and mix in juice from half a lemon and parsley. 2. In a large pan over medium-high heat, add zucchini noodles and cook until zucchini is just tender, stirring as needed so that all the zucchini cooks evenly. To make this dish healthier, you don't need to add any oil while cooking the zucchini. Drain any water produced from zucchini noodles from pan. Add in sauce and toss until noodles are evenly coated. Squeeze remaining lemon half over noodles. Serve immediately.

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INGREDIENTS

1 bunch worth parsley leaves (some stems ok)

1 bunch worth cilantro leaves (some stems ok)

1/2 cup olive oil

2 TB red wine vinegar (or to taste)

3 cloves of garlic

1 teaspoon red pepper flakes (optional)

1/2 teaspoon pepper

INSTRUCTIONS Combine all the ingredients in a food processor. Pulse for about 10-15 seconds until just combined. You do not want to over pulse and turn this into a smooth sauce. Drizzle on fresh or lightly cooked veggies or use as a dip.

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INGREDIENTS

● 1/4 teaspoon ground cinnamon

● 10 oz of kale, shredded

● 2 honeycrisp apples, thinly sliced

● Arils from 1 pomegranate

● Homemade vinaigrette

VINAIGRETTE

● 2TB extra virgin olive oil

● 1 shallot thinly sliced

● 1 tablespoon fresh thyme leaves

● pepper

● 1 pinch crushed red pepper flakes

*Prep and massage kale to soften the leaves if desired

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INGREDIENTS:

● 1 medium head (about 24 oz) cauliflower, rinsed

● 1 tbsp extra-virgin olive oil

● 2 garlic cloves

● 2 scallions, diced

● pepper, to taste

● 1-1/2 limes

● 1/4 cup fresh chopped cilantro

DIRECTIONS:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower. Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Remove from heat and place in a medium bowl; toss with fresh cilantro, lime juice, and pepper to taste.

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2 c. water.

• 2 small sweet potatoes, peeled and cubed.

• 1 yellow pepper.

• 2 stalks celery.

• 1⁄4 small onion.

• 6 fresh basil leaves.

• 1⁄2 tbsp. garam masala.

• 1 garlic clove.

• 1 avocado.

Blend the water and sweet potatoes for 1 minute until smooth. Then add other ingredients and blend. Top with fresh parsley.

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YOU WILL NEED

● 1 pound baby bok choy

● 1 1/2 tablespoons extra-virgin olive oil

● 3 garlic cloves, minced

● Pinch crushed red pepper flakes

● Half of a lemon, cut into wedges

DIRECTIONS

● Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

● Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

● Toss in the the boy choy and spread into one layer. Cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.

● Transfer to a platter then squeeze 2 lemon wedges on top. Serve with more lemon wedges on the side.

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Ingredients

● 2 medium size cucumbers

● 1/4 cup white wine vinegar

● 1 small red onion, diced

● 1-2 tbsp. fresh dill, chopped

Instructions

● Peel cucumbers, cut in half lengthwise and slice halves. In a large bowl place together the white wine vinegar and pour in the cucumbers, red onion and dill. Stir to combine. Cover and place in refrigerator until chill.

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Ingredients

● 3 medium to large beets peeled and trimmed*

● 1 valencia orange with zest

● 1 lime with zest

● 2 tablespoons olive oil

● 1/2 cup chives minced

Instructions

1. Shred beets and add to bowl. Add zest and juice from entire orange. Add zest and juice from lime to taste (this amount is subjective). 2. Add olive oil and toss to combine. 3. Add chives just before serving.

Recipe Notes * I always use the food processor grater to avoid staining everything in my kitchen bright pink.

** The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.

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1 bag broccoli slaw chopped

Toss with a homemade vinaigrette dressing (olive oil, lemon, dried herbs). Refrigerate for an hour before serving. Keeps well for a few days.

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1 head of broccoli, chopped into bite-sized pieces.

1⁄2 head cauliflower, chopped into bite-sized pieces.

1 large carrot, shredded.

1 pear, chopped.

1⁄4 c. minced red onion.

1⁄2 bunch cilantro, minced.

1⁄2 bunch dill, minced.

1⁄2 bunch mint leaves, minced.

Dressing:

• 2 lemons, juiced.

• 1⁄4 c. extra-virgin olive oil.

• 1⁄4 tsp. black pepper.

Prepare the dressing. Preparing the dressing first allows the flavors to intermingle before using it on your salad. Add the lemon juice, raw apple cider vinegar, olive oil, and black pepper to a container with a lid. Shake vigorously until well blended. Taste and adjust seasonings to your preference. Allow the dressing to sit for at least 15 minutes before dressing your salad.

Toss the salad. It is important to chop your broccoli and cauliflower into small pieces for easier digestion. Try pulsing them in a food processor, or use a sharp knife to chop them into bite-sized pieces. Add the broccoli and cauliflower to a large salad bowl along with the shredded carrot, chopped pear, red onion, cilantro, dill, and mint. Add enough dressing to coat the salad, but not drown it. Mix thoroughly and enjoy!!!

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Ingredients

● 2 cups fresh broccoli florets

● 2 cups fresh cauliflower florets

● 1 medium cucumber, halved and thinly sliced

● 1 cup sliced fresh mushrooms

● 1 cup cherry tomatoes, halved

● 1/3 cup finely chopped red onion

● Toss with homemade vinaigrette (olive oil, lemon, dried herbs)

Directions

1. In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

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4 c. of kale, thinly sliced.

1 c. parsley, chopped.

1 large lemon, juiced

1 avocado, chopped.

4 tbsp. extra-virgin olive oil

1⁄4 tsp. black pepper.

1 large carrot, shredded.

Prepare the kale. Add kale, parsley, lemon juice, avocado, extra- virgin olive oil, and black pepper to a large bowl. Massage the kale and other ingredients with clean hands. The kale should turn a bright green and become softer. Massage until well incorporated. Taste and adjust seasoning as needed.