• After rinsing your chickpeas, make sure to dry as much of the water as you can.
• Add the chickpeas into a bowl and mash with the back of a fork or a potato masher.
• Add remaining ingredients and stir to combine.
• Add salt and pepper to taste.
• Store in an airtight container in the fridge for up to 5 days.

• Fill 1 tablespoon of tea in a cloth tea bag or mesh basket and place in your favorite mug.
• Pour 8 ounces of boiling water over the tea and allow to steep for 3-5 minutes.

Prune Glaze

• In the jar of a blender, add the prunes, honey, vinegar, water, salt and chili flakes.
• Blend on high until completely smooth.

Turkey Prune Meatballs

• Sauté the onion, garlic and ginger in olive oil over medium heat until translucent.
• Add the spices and sauté for an additional minute or two.
• Place the ground turkey into a bowl, add the cooled onion spice mix, breadcrumbs and egg.
• Combine well.
• Add the prunes, cilantro and parsley and salt.
• Mix gently, but thoroughly.
• Form into small or large meatballs.
• Place the meatballs on a parchment lined baking sheet and roast at 400 degrees F for 10 minutes.
• Brush the meatballs with the prune glaze and continue baking for 5 minutes until the internal temperature of the meatballs reach 165 F.
• You can also serve extra glaze on the side for additional yumminess.

• Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. 
• Pulse to combine, then blend until smooth, scraping the sides if necessary. 
• Store the purée in an airtight container in the fridge for up to 4 weeks.

• dice the celery
• chop the herbs if fresh
• Combine oil, lemon zest and juice, mustard, capers, parsley, tarragon, and celery in a bowl.
• Gently fold in sardines and season with salt and pepper.
• Serve on lettuce, greens or with crackers or in a sandwich

• Sauté onion in olive oil until soft
• Add garlic
• Add cut asparagus
•  Sauté until asparagus starts to soften - remove a few aspires tips to use as a garnish in the finished soup
• Add vegetable broth and cook for approximately 10 minutes until asparagus are tender
• Add the asparagus mixture to a blender and blend until fully puréed.
• Serve with cut asparagus tips and sprinkle with pumpkin seeds.

• I a large skillet, dry roast the pepitas on medium heat
• Heat for 5 minutes, stirring constantly until the seeds pop
• Cool for 5 minutes
• In a blender or food processor, combine the pepitas, vinegars, flax oil and tamari
• Blend until the seeds are chopped
• Add the water and blend for 30-60 seconds

• Place the 3 garlic cloves into a food processor and add the lemon juice
•  Pour the tahini on top
• Add the salt and cumin. 
• Process until the mixture looks peanut-buttery, about 1 minute. 
• Stream in the ice water, a little at a time, with the motor running. 
•  Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
• Add the chickpeas and process for approximately 3 minutes until creamy.

• Sauté onions and garlic with sea salt in a little water until they sweat.
• Add yams and a little more water to cover
• Bring to a boil then turn down to simmer until yams are soft (approximately 20 minutes)
• Add collard greens and more water to cover.
• Turn ff the heat, cover with a lid, and let sit for a few minutes until greens turn deep green and soften.
• Blend in small batches in a blender or in the pot with an immersion blender.
• Add cashews and a tiny splash of cider vinegar. Blend until smooth and adjust the consistency with more water if you like it thinner.
• Taste and season with salt and pepper to taste.