• 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.

• Remove the leaves off your cauliflower, and chop the head in four before placing in your food processor.
• Blend until the cauliflower turns into a rough rice, not too small or may become mushy
• Mix all salad ingredients including the lemon zest in a bowl, lifting gently and folding so as not to crush the tomatoes.

Dressing

• Add dressing ingredients to a jar and shake until well combined, then pour over salad and mix lightly again. If using the tahini, place all of the ingredients into a blender and blend until creamy.
• Pour the dressing over salad and mix lightly again.This salad even tastes great the next day.

• 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.

• Add oil of choice to skillet and heat ( I used avocado oil)
• Add all ingredients into a blender and blend for 1 minute
• Pour a portion of the batter into the skillet and cook on one side until browned and then turn over and brown the other side.
• Enjoy with maple syrup or jam of choice.

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.

• Roast the vegetables: Preheat oven to 400°F (200°C). Spread carrots and onions on a baking sheet, toss with olive oil, and roast for 25–30 minutes until tender and lightly caramelized.
• Blend until smooth: Add the roasted vegetables, vegetable broth and chopped ginger to a pot if using an immersion blender or add all ingredients to a high speed blender. Blend until smooth and creamy. Add the coconut milk and blend again.
• Add protein and calcium: Stir in protein powder and calcium citrate once the soup is slightly cooled (below 140°F) to preserve potency. Blend again briefly to incorporate.
• Serve: Ladle into bowls and garnish pumpkin seeds. Serve warm.

• 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