• 3 tbsp olive oil
• 1 bunch asparagus tough ends removed
• 8 cloves garlic
• 1/2 onion sliced
• 2 cups stinging nettles fresh or 1 cup dried stinging nettles
• 1.5 quarts vegetable broth
• salt and pepper to taste
• fresh chives optional for garnish
• asparagus tips optional steamed for garnish
• yogurt optional for garnish
• 1/4 cup cashews optional for creaminess
• 2 tbsp nutritional yeast optional for umami flavor

• 1.5 lbs carrots peeled and cut into 1-inch chunks
• 1 med onion roughly chopped
• 1 tbsp olive oil
• 1 tbsp ginger fresh, chopped finely or 1 tsp ground ginger
• 4 cups vegetable broth
• 1/3 cup coconut milk full fat or cashew milk
• 1 scoop Mikuna CHOCHO added after cooking
• 1 tsp calcium citrate powder, added after cooking
• 1 tbsp pumpkin seeds raw or roasted
• 1 tbsp maple syrup optional

• 5 cups water
• 2 tbsp wakame flakes (sea vegetables)
• 1 cup greens chopped (kale, collards, spinach)
• 2 tsp miso to taste
• 1 small onion thinly sliced into half moons
• 4 medium crimini mushrooms thinly sliced
• 1 small carrot diced
• 1 tbsp olive oil
• 1/2 cup tempeh
• 1/2 can black beans drained
• 1/2 cup chicken breast cooked and diced

• 1 chicken whole, organic (about 3–4 lbs)
• 3 carrots chopped
• 3 celery stalks chopped
• 1 onion peeled and halved
• 4 cloves garlic smashed
• 1 bay leaf
• 1 tbsp fresh thyme or 1 tsp dried
• 1 tbsp fresh parsley chopped
• 1 dash salt to taste
• 1 dash pepper to taste
• 12 cups filtered water

The Base

• 2 cups tomatoes coarsely chopped
• 2 cups watermelon coarsely chopped
• 1/2 medium red pepper coarsely chopped
• 2/3 cucumber peeled and cut into chunks
• 2 scallions cut into pieces, green parts
• 1 handful cilantro or parsley
• 1 chili pepper seeded and minced

Finish the soup

• 1/3 cucumber peeled and finely diced
• 1 cup cherry tomatoes halved
• 2 cups watermelon finely diced
• 2 peaches finely diced and pitted
• 1 lemon juiced
• salt and pepper to taste
• fresh herbs optional for garnish

• 1 1/2 tsp olive oil
• 1 onion smal, diced
• 1 clove garlic diced
• 1 can diced tomatoes
• 1 can cannelloni beans
• 2 cups chicken stock
• 2 cans sardines with skin and bones
• 1 tbsp paprika
• 1 tbsp basil dried
• 2 cups kale sliced into pieces
• 2 tbsp lemon juice

• 4 zucchini medium- cut into chunks
• 1 slice mushroom dried Reishi
• 1 Bay leaf
• 1 onion medium - chopped
• 2 cloves garlic chopped
• 1 dash sea salt
• 1 TBSP ghee or olive oil
• 1/2 tsp cumin
• 1 cup mushrooms shitaki- sliced
• 2 cups kale or other greens - chopped
• 1 cup parsley
• 1 cup cilantro
• 1/2 cup sauerkraut adds probiotics
• 1 lemon juiced
• 2 TBSP nutritional yeast optional
• 1 tsp smoked paprika optional
• 2 TBSP olive oil

• 8 cups greens pick three greens; kale, collards, bok choy or dandelion chopped
• 3 Tbsp Olive oil
• 1/2 cup onions chopped
• 3/4 cup celery chopped
• 3 cloves garlic chopped
• 5 cups vegetable stock I use organic bullion cubes for ease
• 2 cups cilantro chopped fresh herbs of your choice
• 1/2 cup pepitas
• 1 cup quinoa cooked
• 1 dash salt to taste
• 1 dash pepper to taste

• 4 cloves garlic minced
• 1 onion medium, diced
• 2 sweet potatoes medium, cubed
• 2 bunches collard greens sliced into ribbons
• 2 tsp apple cider vinegar
• 1/2 cup cashews
• 1 tbsp olive oil
• 1 qt vegetable broth low salt
• 1 tsp salt

• 1 yellow onion large, diced
• 3 carrots medium, diced
• 2 celery stalks diced
• 2 cups zucchini diced
• 2 cups green beans cut into 1 inch pieces
• 3 garlic cloves diced
• 1 28 oz vegetable broth
• 2 tbsp olive oil
• 3.5 tbsp parsley chopped
• 1 28 oz crushed tomatoes
• 3/4 cup quinoa
• 1 15 oz can chickpeas rinsed and drained
• 1 15 oz can cannellini beans rinsed and drained
• 2 cups kale chopped
• 1 tbsp lemon juice
• salt to taste
• pepper to taste
• parmesan cheese shredded optional