• Open lentil and chickpea cans, rinse and drain
• Place into bowl and mash untill the texture looks like tuna and the chickpeas are fully smashed
• Add the mayo, pickles, celery and salt and blend
• Serve on crackers, make a sandwich, or scoop onto an endive leaf or lettuce wrap.

• Pre-heat the oven to 425 degrees.
• Toss the asparagus, garlic cloves and onion with 3 TB olive oil and sprinkle with salt and pepper.
• Roast in at 425 degree oven for 25 minutes.
• If using fresh stinging nettles add them to a soup pot with 2 tbsp olive oil and cook for 2-3 minutes to wilt and remove the sting. If using dried stinging nettles skip this step and add it along with the broth, asparagus, garlic and onion.
• Add the vegetable broth, roasted asparagus, garlic and onion and bring to a simmer. If using dried stinging nettles add it now.
• Use either an immersion blender or a regular blender to puree the soup until creamy. For a creamier soup you can add 1/4 cup of cashews while bending.
• Garnish your bowl of soup with a dollop of yogurt, or stir in some fresh raw cream or coconut milk. Fresh chopped chives or asparagus tips are great too.

Kale Salad

• Wash kale and dry
• Remove the center stgem from the kale
• Chiffonade the kale: cut into thin strips and then cut the strips into smaller pieces
• Add currents and pine nuts
• Add Parmigiano Reggiano, if using

Lemon Garlic Dressing

• Macerate the salt and garlic in a mortar and pestle and place into a glass jar
• Add the lemon juice and the olive oil to the jar with a lid
• Shake the jar vigorously
• Add the dressing to the salad
• Refrigerate any leftover dressing to use on other salads, steamed vegetables or as a dip for artichokes.

• Drain the olive oil from the sardines
• Mash the sardines with a fork
• Dice the carrots, celery and apple
• Add the mayonnaise, apples, celery and carrots to the sardines
• Serve on a bed of lettuce

• Remove the collard leaves from the bunch.
• Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf.

  Do this for each leaf being careful not to nick or tear the leaf with the tip of your knife.
• Place the collard leaves into a bath of hot water for a 1 minute or 2 until the leaves are softer and will roll easily.
• Dry the leaves completely and add your ingredients to the center of the collard leaf.
• Fold in the sides of the collards and completely roll it up into a comoact package.
• Cut the roll up in half or eat it whole. The second wrap can be stored in the refrigerator and eaten the next day.

• Into medium sized pot add olive oil, sliced onions, carrots and mushrooms cook on medium heat until soft.
• If using chicken or tempeh add now.
• Add chopped green vegetables.
• Add water and wakame and bring to a low boil.
• If using black beans add now cook for 5 minutes
• To blend flavors remove from heat ladle a small amount of soup broth into a small cup
• Add 1-2 teaspoons of miso to broth to your desired taste 

• In a large bowl, combine all the slaw vegetables.
• In a small bowl, whisk together all dressing ingredients until smooth or use a glass jar and shake until well blended.
• Pour dressing over the slaw and toss well to combine. Let sit for at least 10 minutes before serving to allow flavors to meld. Garnish with sesame seeds and pumpkin seeds if using.

• Preheat oven to 375° F. Cover a baking sheets in parchment paper and grease with avocado or olive oil.
• Strain water/oil from sardines, then mash with a fork in a large mixing bowl.
• Add the white onion, ginger, smoked paprika, basil, ground pepper, sea salt, Dijon, and apple cider vinegar to the sardines and mix well.
• Beat the eggs in a separate bowl, then add eggs and almond flour or panko to the fish mixture and mix together.
• Shape into 8 patties. Place on a parchment-lined plate, cover, and refrigerate for at least 30 minutes.
• Place sardine cakes onto the oiled parchment sheet, evenly spaced.
• Bake sardine cakes for 10 minutes on top rack of oven. Turn the cakes and bake for another 10 minutes, until cakes are golden brown.

• Place the chicken in a large stockpot and cover with filtered water.
• Add the carrots, celery, onion, garlic, bay leaf, and thyme.
• Bring to a boil, then reduce heat and simmer for 1.5–2 hours, skimming foam if needed.
• To remove excess fat, cool the soup in the refrigerator for a couple of hours and skim off the excess fat.
• Remove the chicken, shred the meat, and return it to the pot.
• Enjoy!