• Open lentil and chickpea cans, rinse and drain
• Place into bowl and mash untill the texture looks like tuna and the chickpeas are fully smashed
• Add the mayo, pickles, celery and salt and blend
• Serve on crackers, make a sandwich, or scoop onto an endive leaf or lettuce wrap.

• Pre-heat the oven to 425 degrees.
• Toss the asparagus, garlic cloves and onion with 3 TB olive oil and sprinkle with salt and pepper.
• Roast in at 425 degree oven for 25 minutes.
• If using fresh stinging nettles add them to a soup pot with 2 tbsp olive oil and cook for 2-3 minutes to wilt and remove the sting. If using dried stinging nettles skip this step and add it along with the broth, asparagus, garlic and onion.
• Add the vegetable broth, roasted asparagus, garlic and onion and bring to a simmer. If using dried stinging nettles add it now.
• Use either an immersion blender or a regular blender to puree the soup until creamy. For a creamier soup you can add 1/4 cup of cashews while bending.
• Garnish your bowl of soup with a dollop of yogurt, or stir in some fresh raw cream or coconut milk. Fresh chopped chives or asparagus tips are great too.

• Add oil of choice to skillet and heat ( I used avocado oil)
• Add all ingredients into a blender and blend for 1 minute
• Pour a portion of the batter into the skillet and cook on one side until browned and then turn over and brown the other side.
• Enjoy with maple syrup or jam of choice.

• Preheat the oven to 400°F.
• Line a baking sheet with parchment paper
• Cut the cauliflower into floret pieces
• Place the cauliflower onto the roasting pan
• Drizzle the cauliflower with the olive oil
• Sprinkle with the Berbere , salt and pepper.
• Mix well to thoroughly coat the cauliflower
• Roast the cauliflower for 15 minutes. Stir the cauliflower and roast for another 10 minutes until the cauliflower is brown and the stems are tender when pierced with a fork.

Kale Salad

• Wash kale and dry
• Remove the center stgem from the kale
• Chiffonade the kale: cut into thin strips and then cut the strips into smaller pieces
• Add currents and pine nuts
• Add Parmigiano Reggiano, if using

Lemon Garlic Dressing

• Macerate the salt and garlic in a mortar and pestle and place into a glass jar
• Add the lemon juice and the olive oil to the jar with a lid
• Shake the jar vigorously
• Add the dressing to the salad
• Refrigerate any leftover dressing to use on other salads, steamed vegetables or as a dip for artichokes.

• Drain the olive oil from the sardines
• Mash the sardines with a fork
• Dice the carrots, celery and apple
• Add the mayonnaise, apples, celery and carrots to the sardines
• Serve on a bed of lettuce

• You’ll need to peel the garlic. Then transfer the peeled garlic cloves to a sterilized glass jar with an airtight seal. It’s a good idea to lightly crush or chop the cloves in half to speed up the fermentation process.
• Pour the honey over the garlic, mix it, and then seal it. Once sealed, turn the jar upside down (this is why a good seal is essential) a couple of times to ensure all the garlic is coated. Place a plate beneath the jar, just in case it spills out.
• For two weeks, you’ll need to ‘burp’ the jar daily. To do this, open the lid to allow any build-up of gases (co2) to release and then close, shake (or stir it) and set aside again.
• Be quick while doing this as too much oxygen introduced to the honey and garlic at this stage can impact the fermentation process. Just a quick opening of the lid should be enough to release the gases.
• During this time, you’ll likely see "activity" in the form of foaming or bubbling within the jar. The amount can vary, and it won’t always be majorly noticeable. The honey will become more watery, too, as the garlic releases liquid into the mixture.
• After two weeks, the fermented garlic is ready to enjoy, but a month will provide even better results. You can even let it go for a longer time.
• Store the jar of fermented garlic and honey in a cool dark location away from direct sunshine – like a kitchen cupboard or pantry, or you can refrigerate it. Once refrigerated, the fermentation process will stop. As long as you store the honey with an airtight lid and don’t allow any moisture to enter the jar, then the garlic honey can last for years, but I know you will eat it sooner.

• Remove the collard leaves from the bunch.
• Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf.

  Do this for each leaf being careful not to nick or tear the leaf with the tip of your knife.
• Place the collard leaves into a bath of hot water for a 1 minute or 2 until the leaves are softer and will roll easily.
• Dry the leaves completely and add your ingredients to the center of the collard leaf.
• Fold in the sides of the collards and completely roll it up into a comoact package.
• Cut the roll up in half or eat it whole. The second wrap can be stored in the refrigerator and eaten the next day.

• Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Slice the squash into ½-inch thick half-moons (leave the skin on—it becomes tender when roasted).
• Toss the slices in a large bowl with olive oil, cinnamon, nutmeg, cardamom, and salt until evenly coated.
• Arrange the slices in a single layer on the prepared baking sheet.
• Roast for 25–30 minutes, flipping halfway through, until golden and caramelized around the edges.
• Serve warm as a side dish or toss into grain bowls, fall salads, or yogurt-tahini drizzled plates.