• Melt the coconut oil in a skillet set over medium-high heat.
• Add tandoori seasoning, salt and pepper.
• Stir the spices for a few seconds to wake up the flavor.
• Add onion and continue to stir the mixture until the onion becomes soft and translucent.
• Add the garlic and cook another minute.
• Add the coconut milk and mix.
• Add the chickpeas.
• Cover skillet and simmer on medium heat for 7-10 minutes.
• Collards: remove stems, stack leaves, roll and slice thinly.
• Slice the red pepper
• In a saucepan, steam the collards and the red bell pepper until the collards becomes wilted and bright green (don’t let it lose its color by over steaming).
• Remove veggies from the heat, drain and transfer to a serving plate.
• Drizzle veggies with lemon juice and olive oil.
• Serve the chickpeas with the vegetables on the side.
• Leftovers can be eaten for tomorrow’s lunch.

• 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!

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, 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.

•  Preheat oven to 425°F. Line a pan with parchment paper and place a baking  rack on top.
• Dab chicken skin dry with a paper towel to remove any moisture.
• Drizzle chicken with olive oil and coat with seasoning.
• Place on the rack and bake for 20 minutes. Now coat the chicken thighs with prune purée.
• Return to the oven and continue cooking for another 15-20 minutes until the chicken reaches 165°F.

• I a large skillet, dry roast the pepitas on medium heat
• Heat for 5 minutes, stirring constantly until the seeds pop
• Cool for 5 minutes
• In a blender or food processor, combine the pepitas, vinegars, flax oil and tamari
• Blend until the seeds are chopped
• Add the water and blend for 30-60 seconds

• Sauté onions and garlic with sea salt in a little water until they sweat.
• Add yams and a little more water to cover
• Bring to a boil then turn down to simmer until yams are soft (approximately 20 minutes)
• Add collard greens and more water to cover.
• Turn ff the heat, cover with a lid, and let sit for a few minutes until greens turn deep green and soften.
• Blend in small batches in a blender or in the pot with an immersion blender.
• Add cashews and a tiny splash of cider vinegar. Blend until smooth and adjust the consistency with more water if you like it thinner.
• Taste and season with salt and pepper to taste.

• In a large pot, heat the oil over medium heat.
• Add onions and bell pepper and cook until softened.
• Add tomatoes (if using canned, add the liquid), sweet potatoes, chili powder, cumin, oregano, salt and pepper and simmer for 20 minutes
• Add zucchini and canned beans. Cook until vegetables are tender and chili has thickened slightly.Adjust seasonings.
• Serve hot with choice of garnishes.
• Garnish suggestions: shredded cheese, dollop of plain full fat yogurt, avocado slices, chopped jalapeño chilies, chopped cilantro, fresh lime wedges.
• Product Recommendations: 

  Canned beans - Eden Organic BPA free 

  Tomatoes - Muir Glen Organic BPA free