• Remove the outer leaves of the cabbage. Do not wash the cabbage as you need the bacteria for the fermentation process.
• Remove the cores from cabbages and thinly slice using a food processor or good knife. Place in a large bowl.
• Mix with your hands, squeezing firmly and pushing down the cabbage with your fist to encourage the salt to draw the natural water out.  Continue to do this for the next 15 minutes or so. You want to extract enough of the cabbages’ juices so that they will cover the cabbage when it goes in the jar or pot.
• Transfer the cabbage to the jar, pressing the layers down as you add the shredded cabbage. Also pour in all the liquid.
• You want the cabbage to be submerged in its juices.  (If there's not enough juice, just add some water.)
• Once the cabbage is completely submerged by the brine, cover loosely with a lid or tea towel and leave at room temperature.
• Everyday (once or twice a day), press down the cabbage with your hand or a spoon to completely submerge the cabbage under the brine. You will see bubbles rising as you press the cabbage.
• Loosely replace the lid. Continue pressing the cabbage mix for 5 -7 days until bubbling at the top of the brine stops. Once sufficiently fermented, seal and store in the refrigerator.  It will last 12 months unopened, and 2 months once opened.

• Roast the vegetables: Preheat oven to 400°F (200°C). Spread carrots and onions on a baking sheet, toss with olive oil, and roast for 25–30 minutes until tender and lightly caramelized.
• Blend until smooth: Add the roasted vegetables, vegetable broth and chopped ginger to a pot if using an immersion blender or add all ingredients to a high speed blender. Blend until smooth and creamy. Add the coconut milk and blend again.
• Add protein and calcium: Stir in protein powder and calcium citrate once the soup is slightly cooled (below 140°F) to preserve potency. Blend again briefly to incorporate.
• Serve: Ladle into bowls and garnish pumpkin seeds. Serve warm.

• Preheat oven to 375° F. Cover a baking sheets in parchment paper and grease with avocado or olive oil.
• Strain water/oil from sardines, then mash with a fork in a large mixing bowl.
• Add the white onion, ginger, smoked paprika, basil, ground pepper, sea salt, Dijon, and apple cider vinegar to the sardines and mix well.
• Beat the eggs in a separate bowl, then add eggs and almond flour or panko to the fish mixture and mix together.
• Shape into 8 patties. Place on a parchment-lined plate, cover, and refrigerate for at least 30 minutes.
• Place sardine cakes onto the oiled parchment sheet, evenly spaced.
• Bake sardine cakes for 10 minutes on top rack of oven. Turn the cakes and bake for another 10 minutes, until cakes are golden brown.

• Place the chicken in a large stockpot and cover with filtered water.
• Add the carrots, celery, onion, garlic, bay leaf, and thyme.
• Bring to a boil, then reduce heat and simmer for 1.5–2 hours, skimming foam if needed.
• To remove excess fat, cool the soup in the refrigerator for a couple of hours and skim off the excess fat.
• Remove the chicken, shred the meat, and return it to the pot.
• Enjoy!

• Pre-heat oven to 400 degrees F
• Soak the cashews in water for 5-10 minutes
• Mix together the oats, Mikuna protein powder, Zen Basil BioHack, nutritional yeast, calcium citrate, and salt.
• After draining and rinsing the cashews, add them to a blender.
• Add 2 cups water, 2 tbsp olive oil, 2 beaten eggs or the optional flax eggs.
• Add the dry ingredients and blend until thick and creamy
• Add 2 tbsp of the creamy mixture to the parchment lined sheet pan. Spread with a spoon to a 3-4 inch round. Continue with the batter. You can fit approximately 6 rounds per sheet pan. I set up two pans at a time.
• Bake for 10 minutes and then flip the round and bake the other side for another 9 minutes.
• Once browned remove to a cooling rack.
• These rounds can be stored in the refrigerator for approximately 5 days or frozen for months.
• Reheat the rounds n a toaster oven until crisp prior to eating.
• These can be topped with a banana, nut butters, hummus, butter, cheese, etc.

Flax Eggs - to replace whole eggs

• To a bowl add 2 tbsp ground flax seed and 6 tbsp water.Stir and let sit for 5-10 minutes until thickened.

• Open the lentil and drain and rinse.
• Mix together the diced carrots, peppers, onion, parsley and set aside.
• Mix together the vinegar, oil, salt, pepper, mustard and cumin into a small glass jar. Shake until well combined.
• Add the vegetables and dressing to the lentils.
• Toss all ingredients gently, but well.
• Refrigerate for 1 hour to let flavors blend, before serving.

•  Place the first six (base) ingredients in a food processor.
•  Puree until fairly smooth.
• Transfer the puree to a serving container.
• Add the remaining ingredients (finish the soup) and stir together.
• Cover and refrigerate for at least an hour before serving.
•  Garnish each serving with thyme or other fresh herbs, if desired.

• In the blender, combine the watermelon, Greek yogurt, lime juice, protein powder, calcium and milk and blend until liquified.
• Fill glasses with ice cubes.
• Pour the mocktail mixture over the ice.
• Garnish with fresh mint.

• Shake all ingredients together in a glass quart jar and store in the fridge for up to a week.