• Bring 2-3 quarts of water to a boil
• Add 2 tsp salt to the water
• Add pasta
• Cook uncovered for 5-6 minutes - stir occasionally
• Rinse and dtrain pasta
• Serve with Pesto - homemade or store bought

• Heat the oven to 400 degrees F
• Remove loose outer leaves, cut the Brussels Spouts in half and add to bowl
• Cut the Pumfu into small cubes and add to bowl
• Add the toasted sesame seed oil, tamari and sweet chili sauce to the sprouts and Pumfu and mix thoroughly. Adjust to your personal tastes and add more of or less of the sauce.
• Add the mix into a roasting pan and spread out so it is not in layers.
• Roast for approximately 30 minutes, stirring half way through until the sprouts are crisp and the Pumfu is nicely browned.
• If you have an air fryer you can cook them in the fryer for approximately 20 minutes stirring often until crisp and brown.
• While the sprouts are cooking prepare the Right Rice by following the package directions. It is easy and the "rice" is added to a pot with boiling water and then removed from the heat. It sits covered for 10-12 minutes.
• Enjoy!

• Open canned salmon and drain the liquid.
• Add the salmon to a small mixing bowl and mash.
• Add the yogurt, mayonnaise, celery, parsley, lemon/lime juice, mustard, salt and pepper.
• Mix well.
• Halve the avocado lengthwise and remove the pit.
• Fill each avocado half with 1/4 cup of the salmon mixture.

• Wash and dry Bok Choy
• Cut Bok Choy into small pieces, using the crunchy white stems as well as the greens
• Sauté  Bok Choy in olive oil for 2-3 minutes
• Add the diced sun-dried tomatoes, diced Kalamata olives and cook another 2 minutes.
• Beat the eggs with salt and pepper and add to the pan.
• Add the shredded cheese to the eggs.
• Cook eggs until done to your liking.

• Sauté onions in olive oil with salt until softened
• Add the garlic for 1 minute
• Add the sweet potatoes
• Add the vegetable broth and cook for approximately 20 minutes until the yams are softened
• Add the collard greens and cook for another 5 minutes until the collards are deep green in color and softened
• Blend all ingredients in small batches in a blended or in the pot using an immersion blender
• Add the cashews and the apple cider vinegar and blend until sooth and creamy. Add more water if you like it thinner.
• Taste and season with salt and pepper if needed

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.

Raw Kale Slad

• wash vegetables and dry - Important to dry as the dressing won't adhere to the kale if it is wet
• remove the center stem from kale and chop into small pieces
• cut the cabbage into quarters and then thinly slice
• add kale and cabbage to a large bowl
• add currants, almonds, cubed cheese to the salad

Lemon Dressing

• macerate salt and garlic in a mortar and pestle
• add macerated salt and garlic to a glass jar
• add the lemon juice and olive oil to the jar with a lid
• shake vigorously
• add the dressing to the salad
• refrigerate any leftover dressing and use on other salads, steamed veggies or as a dip for artichokes

•   In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and sauté 2 minutes, then add garlic and cook 1 minute longer.
• Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, quinoa, and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 30 minutes.
• Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
• Season to taste: I added hot sauce, Tamari sauce and Nutritional Yeast for extra flavor.

• In a large, deep skillet, heat 1 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10minutes.
• Transfer the cooked beans to the reduced wine in the skillet, then add about the saved bean liquid and add water to make 1 cup.  (You want just enough to mostly cover the beans).
• Add the olives, prune puree and another  2 tbsp olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper and add the capers.