• 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!

• Pre-heat oven to 400 degrees F
• Soak the cashews in water for 5-10 minutes
• Mix together the oats, Mikuna protein powder, Zen Basil BioHack, nutritional yeast, calcium citrate, and salt.
• After draining and rinsing the cashews, add them to a blender.
• Add 2 cups water, 2 tbsp olive oil, 2 beaten eggs or the optional flax eggs.
• Add the dry ingredients and blend until thick and creamy
• Add 2 tbsp of the creamy mixture to the parchment lined sheet pan. Spread with a spoon to a 3-4 inch round. Continue with the batter. You can fit approximately 6 rounds per sheet pan. I set up two pans at a time.
• Bake for 10 minutes and then flip the round and bake the other side for another 9 minutes.
• Once browned remove to a cooling rack.
• These rounds can be stored in the refrigerator for approximately 5 days or frozen for months.
• Reheat the rounds n a toaster oven until crisp prior to eating.
• These can be topped with a banana, nut butters, hummus, butter, cheese, etc.

Flax Eggs - to replace whole eggs

• To a bowl add 2 tbsp ground flax seed and 6 tbsp water.Stir and let sit for 5-10 minutes until thickened.

• Open the lentil and drain and rinse.
• Mix together the diced carrots, peppers, onion, parsley and set aside.
• Mix together the vinegar, oil, salt, pepper, mustard and cumin into a small glass jar. Shake until well combined.
• Add the vegetables and dressing to the lentils.
• Toss all ingredients gently, but well.
• Refrigerate for 1 hour to let flavors blend, before serving.

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.

•  Place the first six (base) ingredients in a food processor.
•  Puree until fairly smooth.
• Transfer the puree to a serving container.
• Add the remaining ingredients (finish the soup) and stir together.
• Cover and refrigerate for at least an hour before serving.
•  Garnish each serving with thyme or other fresh herbs, if desired.

• 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.