Pipe Cleaner Smoothie

Pipe Cleaner Smoothie

Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 1 each celery fresh, stalk, medium
  • 1/2 cup pineapple fresh, chunks
  • 1 each avocado average, fresh
  • 1 each banana fresh, medium
  • 1/2 each lime fresh, medium
  • 1/2 cup parsley fresh, chopped
  • 1 cup ice cubes
  • 2 cups coconut water

Instructions
 

  • In blender, add all ingredients. Blend until smooth. Enjoy!

Natural Sports Drink

Natural Sports Drink

Prep Time 10 minutes
Total Time 10 minutes
Servings 1

Ingredients
  

  • 1 quart water tap
  • 1/4 tsp salt table
  • 1 each Multi Mineral calcium, magnesium, zinc
  • 1/4 cup grape juice
  • 2 tbsp honey dark

Instructions
 

  • Crush mineral tablet. In a pitcher, add water, salt, crushed mineral tablet, juice, and honey. Stir or shake to mix at room temperatureuntil honey dissolves. Store in fridge until ready to use. You can use tea or coconut water in place of tap water. You can use other juices, such as pineapple, or even lemon or lime. You want to use 100% real organic juice if possible.

Sauteed Greens

Sauteed Greens

Servings 4

Ingredients
  

  • 1/4 lb mustard greens fresh
  • 1/4 lb collard greens fresh, chopped
  • 2 pieces bacon cured, raw, medium slices
  • 1 tsp dill weed dried
  • 1 tsp tarragon ground
  • 2 tbsp vinegar apple cider, unfiltered
  • 1/3 cup shallots chopped, fresh

Instructions
 

  • Dice shallots and set aside. Chop raw bacon. Place saute pan on medium heat. Add bacon to pan and saute just until crispy. Remove bacon from pan. Add herbs and saute 2-3 minutes. Add shallots and saute 1 more minute. Add in greens and vinegar. Saute until greens turn bright green. Add bacon back to pan. Toss and serve.

Warm Winter Salad

Warm Winter Salad

Enjoy better eye health with this delicious winter salad!
Prep Time 25 minutes
Total Time 25 minutes
Servings 9.96

Ingredients
  

  • 1/2 cup hemp oil
  • 10 cups collard greens chopped, fresh
  • 2 each eggs hard boiled, free range
  • 3 cups acorn squash roasted, cooled and cut in cubes
  • 1/4 cup vinegar apple cider, unfiltered
  • 1 tbsp thyme ground
  • 1/4 cup almonds whole
  • 1/2 tbsp turmeric ground

Instructions
 

  • In large skillet or wok, sauté greens in 1/4 cup oil at medium low heat (hemp oil should not be used at high heat). When bright green, turn off heat and add squash. Dressing: In blender, combine other 1/4 cup of oil, vinegar, thyme, turmeric, and almonds. Blend until smooth. Add more vinegar or oil if needed. To serve, place greens and squash mixture on plate. Top with quartered or sliced hard boiled egg, and drizzle with dressing.

Sweet Potato Chips

Sweet Potato Chips

Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 4 each sweet potatoes dark orange, fresh, 5"
  • 1 tsp salt table
  • 3 tbsp thyme fresh
  • 3 tbsp oregano fresh
  • 1 tsp black pepper ground
  • 1/4 cup olive oil extra virgin

Instructions
 

  • Chop herbs finely and mix with salt and pepper in small bowel. Slice Sweet potatoes thinly (preferrably with a Mandolin on a thin setting). Coat a large sheet pan with olive oil. Laysweet potatoes on coated pan (do not layer the sweet potatoes onto eachother unless you don't mind less crispy chips). Sprinkle half of herb mixture on top of sweet potatoes. Bake 10 minutes at 375 degrees. Check chips and turn pan or chips for even baking if needed. Sprinkle the rest of herb mixture on top. Bake another 10 minutes or until crispy. Enjoy!

Kale Chips

Kale Chips

Preheat oven to 300 degrees. Remove large kale stems and coarsely chop. Toss kale with 1 tablespoo n oil, curry, and coriander (to brighten flavor, also add 1-2 tablespoons vinegar). Coat cookie sheet with 1 tablespoon oil. spread kale out evenly on cookie sheet. Bake for 20-30 minutes until crispy
Cook Time 30 minutes
Total Time 30 minutes

Ingredients
  

  • 1/2 lb kale fresh
  • 1 tsp coriander ground
  • 1 tsp curry powder
  • 2 tbsp oil canola, olive, chef's duet

Savory broccoli tahini slaw

Savory broccoli tahini slaw

Great side with chicken or sandwiches.
Prep Time 15 minutes
Total Time 15 minutes
Servings 14.43

Ingredients
  

  • 3 bunches broccoli fresh
  • 1 each parsnip fresh, raw
  • 1/2 each red onion fresh, large
  • 1 each apple large
  • 1/2 cup tahini
  • 1/3 cup mustard dijon

Instructions
 

  • In large serving bowl, add chopped broccoli, finely diced red onion, apple, and parsnip. add tahini and mustard. Mix. Add pepper, salt, more tahiini or mustard to taste.

Watercress and Cucumber Salad

Watercress and Cucumber Salad

Servings 8

Ingredients
  

  • 3 cups cucumber w/o skin, sliced
  • 2 tbsp lemon juice fresh
  • 2 tbsp hemp oil
  • 1 tsp black pepper
  • 6 cups watercress greens, fresh, chopped
  • 14 oz artichoke hearts
  • 2 stalks celery fresh
  • 1/2 cup red onion chopped

Instructions
 

  • In blender, puree 1/2 of sliced cucumber (could also throw the cucumber skins in the blender, especi ally if organic), and lemon juice. While still running blender, add hemp oil slowly. Add pepper. Rinse and quarter the artichoke hearts. In serving bowl, add cucumber, watercress, artichoke, celery, red onion, and top with dressing. Can crumble on top: cajun season tofu, tempeh, or feta cheese.

Fall Fruit and Kale Salad

Fall Fruit and Kale Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 10

Ingredients
  

  • 8 cups kale kale, curly fresh, chopped
  • 1/2 cup pumpkin seeds roasted, salted
  • 1/2 cup onion red, chopped
  • 5 ea oranges whole, fresh
  • 2 cup grapes red, fresh
  • 8 oz Do it All Dressing
  • 1/2 cup feta cheese

Instructions
 

  • Peel oranges and cut into bite size pieces. Cut grapes in half. Mix fruit with chopped kale, pumpkin seeds, feta cheese, and chopped onion. Add dressing, enjoy!

Roasted Beet Dip

Roasted Beet Dip

Great with raw veggies, sweet potato chips, or pita chips!
Prep Time 1 minute
Cook Time 1 hour
Total Time 1 hour 1 minute
Servings 8

Ingredients
  

  • 4 lbs beets fresh, whole
  • 1/4 cup olive oil extra virgin
  • 1/2 tsp salt table, iodized
  • 1 tsp black pepper ground
  • 3 cloves garlic fresh
  • 1 ea serrano chili pepper
  • 3/4 tsp cumin seeds
  • 3/4 tsp coriander seeds
  • 1/3 cup cilantro leaves, fresh
  • 1 ea lemon fresh, medium

Instructions
 

  • Roughly chop or quarter beets, depending on their size. On baking pan, lightly coat beets with 1/8 cup olive oil, salt, and pepper. Roast for 40 minutes. Chop garlic and chili pepper. Add to beets, along with the cumin and coriander. Roast another 20 minutes or until beets soften. Cool for 10 minutes. In food processor, combine all roasted ingredients and squeeze in lemon juice from lemon. While processer is running, slowly add in the rest of the olive oil. Chop Cilantro. Mix in and serve.