Sardines

• Mix together the sardines, cumin, chili powder, smoked paprika, lime juice and salt.

Avocado Sauce

• Add the Greek yogurt, lime juice, cilantro and salt
• Blend until smooth
• Add the avocado, Greek yogurt, lime juice, cilantro and salt.Blend until smooth.TacosLayer the tacos with salmon, salsa and avocado sauce.
• Blend until smooth

Tacos

• Layer the taco with sardines, salsa and avocado sauce.

• In a large bowl, add the chopped broccoli, chickpeas, apples, carrots, green onions, cranberries, and pecans.
• Make the dressing by mixing together the vinegar, olive oil, mustard, maple syrup, salt and pepper. If using the avocado to make a creamy dressing, place all ingredients into a blender and blend until smooth.
• Pour the dressing over the salad and toss to combine.

• Place the dressing ingredients into a blender and blend until creamy. Pour into a glass mason jar so extra can be saved for later.
• Put the frozen peas in a colander and rinse under warm water to defrost. Set aside to drain. Blot with a towel, if necessary, to remove excess water.
• Place trimmed, cut asparagus in a pot of boiling water. Blanch for 1 minute until color brightens, but asparagus is still firm. Remove from boiling water and put in an ice water bath to stop the cooking process. Drain and blot dry.
• Leave sugar snap peas raw. Then angle-cut sugar snap pods in halves or thirds, depending on size.
• You may do steps 1-4 up to two days in advance. You can then dress the amount of salad as needed. If not using all the salad at one meal, only dress what you are eating. Save the rest and dress just before serving.
• Combine the peas, asparagus, snap peas, green onions, with the remaining salad ingredients in a large bowl. Drizzle on the salad dressing, toss to combine and serve topped with pistachio nuts.

• Heat skillet with olive oil - medium heat
• Add lemon juice
• Add cod, herbs and cover
• Uncover and baste with juice from olive oil and lemon
• Re-cover
• Fish is done when it flakes apart. Don't over cook.

• Preheat broiler. Trim fat from steak. In small bowl, stir together oregano, garlic, lemon peel, oil and pepper. Sprinkle mixture evenly over both sides of steak; rub in with your fingers.
• Place on unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 15 to 18 minutes for medium (160 degrees F), turning once halfway through broiling.
• Thinly slice steak diagonally across grain. If desired, sprinkle with additional fresh oregano.

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes.
• Add the tomato paste, garlic, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
• Add the broth, beans, tomatoes. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
• Use an immersion blender to purée the soup in short bursts, only puréeing part of the soup (mostly the beans) and leaving plenty of whole pieces of vegetables.
• Return the soup to a light simmer. Then add the kale, cover the pot and cook for another 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk.
• Taste the soup and adjust the seasoning to the desired flavor.

• Preheat oven to 400F.
•   Place fish fillets in a large baking dish.
•  In a large bowl, toss together the peppers, tomatoes, olives, garlic, parsley, olive oil, lemon juice, salt, and pepper.
• Pour vegetable mixture over top of fish fillets. Spread out evenly so that the fish is visible and the vegetable mixture surrounds it.

  Season fish with additional salt and pepper.
•  Place baking dish in the oven for about 12-15 minutes until firm.
•  Remove from oven and garnish with fresh basil.

• Soak the mung beans for a few hours to overnight for increased ease of digestion.
• Heat the ghee or oil in a large, deep saucepan and add the mustard seeds.
• When the mustard seeds pop, add all remaining spices except salt.
• Sauté for a minute or so, then add the split mung beans and rice. Stir until all foods are flavored and colored with the spice mixture.
• Add water and bring to a boil.
• Cover, reduce heat to a simmer and let cook for about 20 minutes or until the beans are completely soft. Then add the salt.
• Add more water if you prefer a more soupy consistency.
• Add your chosen vegetables during the last 15 minutes of your cooking time.
• If desired, serve with grated coconut, fresh lime, chopped cilantro, plain yogurt, ghee, and/or sesame seeds

Chicken

• If using a rotisserie chicken, dice the chicken. If roasting breasts or thighs, season with salt and pepper and bake at 450 degrees for about 15-18 minutes until chicken is completely cooked (internal temp of 165 degrees F).
• In a large mixing bowl add the diced cooked chicken, red onion, celery, and cranberries.

Dressing

• In a mason jar (or bowl) shake or whisk together olive oil, apple cider vinegar, salt, pepper, garlic powder, paprika, mustard and honey.