• Pre‐heat oven to 350º F.
• Cut stems off the kale and remove center stalk. Wash the kale and dry thoroughly (otherwise your chips will be soggy). TIP:  I usually wash the kale before making the kale chips, wrap them tightly in paper towel and put the paper towel in a plastic bag then place in the fridge overnight
• Cut or tear the kale into 2 inch strips with a knife or kitchen scissors. Toss the kale with olive oil, sea salt and any spices.
• Spread kale out in a glass baking dish or a stainless steel cooking sheet (non-aluminum) and bake for 5 min
• It’s best to consume kale chips immediately while they’re crisp. But if you have leftovers keep them fresh in a glass jar.

• Fill 1 tablespoon of tea in a cloth tea bag or mesh basket and place in your favorite mug.
• Pour 8 ounces of boiling water over the tea and allow to steep for 3-5 minutes.

Tea Bag

• Place one tea bag in cup of boiling water
• Brew for 3 minutes
• Remove tea bag
• Add optional ginger, lemon or dehydrated orange

Loose Tea

• Place 1 tbsp loose tea into tea ball
• Steep for 3 minutes in boiling water
• Remove tea ball
• Add optional ginger, lemon or dehydrated orange

• Pulse pitted dates in a food processor until it forms small pieces.
• Add all other ingredients into the processor and pulse. (accept for shredded coconut)
• Do not over pulse or over blend.
• Scoop out and roll into balls.
• Roll balls into shredded coconut
• Store in an air tight fridge up to a week or freeze for 2-3 months.

• Slice one banana into 1/2 inch pieces
• Place the other banana into a bowl and mash with a fork
• Add one egg to the mashed banana and mix until fully blended
• Add rolled oats, calcium citrate, protein powder and mix
• Add olive oil or butter to your pan
• Cover the bottom of the pan with the banana slices
• Pre heat broiler
• Pour the banana mixture over the banana slices to cover
• Cook covered at medium heat for approximately 10 minutes, but be careful not to burn the bottom.
• If you have trouble flipping the pancake, place the pan into the oven under the broiler until the pancake is fully cooked and nicely browned, approximately 5 minutes.

• Add the nutritional yeast and salt to a large storage container (with a lid).  Set aside.
• Heat the oil in a medium saucepan over medium-high heat. Place3-4 individual kernels in the pan.  Once the kernels begin to pop, add in the rest of the kernels so that they form a single layer on the bottom of the pan.  Cover the saucepan with a lid and give it a shake so that the kernels all get coated with the oil.
• When the popcorn kernels start popping, give the pan a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom.  Once the popping slows down and there are a few seconds between pops, immediately transfer the popcorn to the prepared food storage container.  Place the lid on the container, and give it a good shake for10 seconds to coat the popcorn.
• Alternatively, if you have an air popping machine follow the instruction on the air popper and then coat the popped popcorn with melted coconut oil and nutritional yeast and salt.

• Preheat oven to 400 degrees F
• Spray a mini muffin pan with cooking spray (or if using a silicone pan no need to use any spray
• Combine zucchini and carrot in a large bowl
• Mix bread crumbs, cheddar cheese (or nutritional yeast), basil, egg, salt, pepper, and Italian spices into zucchini/carrot mix.
• Scoop mixture into the muffin tin to fill and press down mixture.
• Bake in a preheated oven until tops are golden brown- 15-18 minutes

• pre-heat oven to 350 degrees F
• place cashews in a bowl
• add lemon juice
• mix to coat all the cashews
• sprinkle with tandoori spice to fully coat the cashews
• place on a baking sheet
• place into oven and cook until dried and lightly browned
• cool and place into glass jar for storage

• chop prunes
• add all ingredients to the high speed blender
• blend until smooth and creamy