Ingredients
1 cup spinach
1 avocado
3 dates pitted
1 teaspoon grated ginger
1 cup water
Handful of ice cubes
Instructions
1. Add all ingredients to blender. Blend until thick and creamy.

Ingredients
1 cup fresh pineapple
1 cup mango
½ strawberries
1 cup water
Handful of ice cubes
Instructions
1. Add all ingredients to blender. Blend until smooth.

Serves: 1-2
Ingredients
2 cups baby kale
1 cup pears, chopped
1 cup leek, chopped
3 cups vegetable stock
1 tablespoon olive oil
1 teaspoon garlic, chopped
1 tablespoon of cumin seeds
2 tablespoon green onions (white part only and chopped)
2 cups baby bok choy, chopped
Instructions
1. In a saucepan combine kale, green onion, pears, leek and vegetable stock and boil until leeks are tender.
2. In another sauce pan heat oil and add garlic. Sauté until brown.
3. As soon as the cumin seeds start to crackle add bok choy and sauté for 2 minutes.
4. Pour the blended soup into the pan.
5. Boil for a couple of minutes and serve warm.

Serves: 1-2
Ingredients
Add olive oil
1 large onion, diced
1 medium fennel, diced
2 inch of ginger, sliced
¼ teaspoon ground coriander
¼ teaspoon ground fennel
2 cups vegetable stock
1 cup arugula or kale, chopped
Instructions
1. Sauté onion in olive oil
2. Add the fennel and heat with olive oil until tender but not brown for about 5 minutes.
3. Add ginger, coriander, fennel and vegetable stock. Bring the soup to a boil and reduce heat to low and simmer for 15 minutes until vegetables are soft.
4. Add the arugula or kale and cook until wilted.

Serves: 1-2
Ingredients
¼ of a red onion, diced
1 clove garlic, minced
2 celery stalks, diced
2 medium carrots, diced
1 small head of broccoli-florets, chopped
1 cup tomatoes, chopped
1 tablespoon fresh ginger, peeled and minced
1 teaspoon turmeric
¼ teaspoon cinnamon
5 cups water
1 cups kale, torn into pieces
1 cup purple cabbage, chopped
Juice from a lemon
Instructions
1. In a pot, add 1 cup water and turn on the heat to medium-high. Add the onion and garlic, sauté for 2 minutes.
2. Add the celery, carrots, broccoli, tomatoes, and ginger. Stir and cook for 3 minutes adding in extra water as needed.
3. Stir in the turmeric, cinnamon to taste.
4. Add in the water and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage, and lemon juice for 2-3 minutes or until kale and cabbage are wilted.

Serves: 2
Ingredients
1 large sweet potato, toasted and cubed or raw and shredded
1 large beet, roasted and cubed or raw and shredded
4 cups of greens (arugula, baby spinach, kale)
½ avocado, sliced
Instructions
1. Assemble beets and sweets on top of greens.

Serves: 2
Ingredients
2 heirloom tomato sliced thin
1 cup cherries, pitted and sliced
½ cup mango, diced small
½ cup fresh mint leaves, chopped fine
Instructions
1. Slice the tomatoes thin into circles and layer in a platter
2. Layer with cherries, mango and mint leaves.

Serves: 2
Ingredients
1 cup chopped Romaine lettuce
1 cup baby spinach
1 large cucumber, chopped
½ cup carrot, shredded
2 green onions, sliced
½ cup blueberries
½ cup avocado, sliced
½ cup snap peas, sliced
Instructions
1. Combine the salad ingredients into a large bowl.

Serves: 2
Ingredients
1 medium grapefruit, peeled and sliced
1 avocado
2-3 stalks of celery, sliced diagonally
1 bunch of watercress, washed and chopped
1 cup arugula
1 tablespoon of fresh cilantro or basil, chopped
1 splash of Apple Cider Vinegar
2 tablespoons of olive oil
1 tablespoon of green onion, sliced
Instructions
1. Cut the avocado and grapefruit mixing them together so the avocado does not turn brown.
2. Prepare the greens, and toss with vinegar, oil and spices.
3. Arrange the grapefruit and avocado over top.

Serves: 1-2
Ingredients
½ cup diced onion
1 tablespoon olive oil
1 tablespoon ginger, grated
1 tablespoon garlic, chopped
1 teaspoon whole mustard seeds
½ teaspoon turmeric
½ teaspoon cumin
½ cup toasted buckwheat rice
2 ½ cup water
2 cups vegetables, chopped (carrots, celery, fennel, broccoli, cauliflower)
2 tablespoon cilantro, chopped
1 tomato, diced
Instructions
1. Sauté onion in olive oil over medium heat, and add ginger and garlic until gold and fragrant.
2. Add mustard seeds, turmeric and cumin. Add toasted buckwheat rice.
3. Add water and 2 cups chopped veggies and bring to a boil. Cover. Turn heat to low and let simmer for 20 minutes.
4. Continue cooking for 5-10 more minutes if necessary.

Serves: 1-2
Ingredients
1 cup red beans, cooked
½ cup brown rice, cooked
1 yellow bell pepper, cut into thin stripes
1 ripe tomato or 2-3 cherry tomatoes, cut into small cubes
1 ripe avocado, peeled and cut in thin slices
Instructions
1. In a medium bowl, add rice, beans, tomato cubes and bell pepper. Top with avocado.