• 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.

• Pre-heat oven to 400 degrees F
• Mash 2 ripe avocados in a bowl
• Add 2 eggs and mix
• Add 1 cup grated parmesan cheese
• Add 1 cup shredded cheddar cheese
• Mix all ingredients until well blended
• Add 2 tbsp of the mixture to a baking sheet that is lined with parchment paper.
• Spread the mixture into a thin round approximately 3"x3".
• Sprinkle everything bagel seasoning over the round
• Bake in 400 degree oven for 12 minutes and then turn over and bake for another 8 minutes.
• Remove from the oven and cool. Store the them in a covered dish.
• You may want to reheat them to bring back the crispness if they are not eaten right away.

• 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.

• Toast the bread to desired level.
• While the toast is browning, slice your avocado.
• Spread 1/2 cup cottage cheese onto the toast.
• Place sliced avocado onto the cottage cheese.
• Sprinkle with the everything bagel seasoning.
• Enjoy!

• 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.

Pasta

• Bring a large pot of water to boil and add the salt.
• Add the pasta and cook until al dente.
• Before draining the pasta, add the snap peas and the green peas and leave in for 20-30 seconds. Drain the pasta and lightly rinse with cold water.

Pesto

• Place the greens, basil, olive oil, miso, garlic, lemon juice into the blender.
• Blend to a bright green puree. Taste and adjust seasoning with salt and some ground black pepper.
• Toss the pasta and peas with 1/2 the pesto (or more) until coated. Save the rest of the pesto to use on fish or chicken or tofu.