• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
• To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem.
• Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
• Brush 1 TBSP melted butter onto each half.
• Add 1 TBSP maple syrup into each half.
• Sprinkle cinnamon on both halves.
• Cover the squash with a piece of foil and roast for 30 minutes.
• Remove foil and bake for 5-10 minutes longer, until squash is fork-tender. Serve immediately.

• Preheat oven to 400 degrees F
• Cut the nori sheets into 4 equal squares
• In a bowl, whisk the olive oil, toasted sesame oil, tamari, rice wine vinegar, honey, ginger, garlic, sesame seeds and scallions.
• Add the cubed salmon and marinate for an hour.
• To each cut nori sheet add 1 tbsp cooked rice. Fully cooled.
• Move the nori square to a muffin slot, pushing down the rice.
• Add 4-5 marinated salmon cubes to each muffin round. Fill all 6 muffin rounds.
• Place muffin pan into the heated oven and bake for 15 minutes,
• Whisk together all of the glaze ingredients and add some to the baked salmon for added flavor.

Cauliflower Salad

• Break cauliflower into medium florets
• Toss cauliflower in a bowl with 2.5 Tbsp olive oil
• Place in a lightly-oiled parchment-covered sheet pan (large).
• Roast in a preheated 375 F oven for 15 minutes.
• Remove pan and sprinkle with salt, pepper and optional spices.
• Add drained tomatoes. Stir/flip the cauliflower, tomatoes and spices.
• Return the pan to the oven and roast for another 15 minutes.
• In the meantime, put drained garbanzos in bowl and toss with remaining 1/2 Tbsp olive oil.
• Remove pan from oven at 30 minutes, add garbanzos and stir all.
•   Cook for another 5-10minutes
• Add the parsley
• Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Lemon Tahini Dressing

• While the cauliflower is cooking, make the tahini dressing.
•  Add the tahini, water, lemon juice, garlic, cumin and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

• Rinse the lentils well and pick over to remove any debris or pebbles.
• Place lentils and garlic into a large saucepan.
• Cover with 4 cups water and bring to a boil.
• Turn heat to medium low and cover pot.
• Simmer until lentils are tender but not mushy, about 20-25 minutes.
• While lentils are cooking, mix together vinegar, oil, salt, pepper and mustard in a small bowl or glass jar. Set aside.
• Chop the bell peppers, carrot, onion and parsley and set aside.
• When lentils are done, drain well and place into a large mixing bowl. Let cool for 15 minutes.
• Add chopped vegetables and vinegar/oil mixture to the cooked vegetables.
• Toss all ingredients gently, but well.

  Refrigerate for 1 hour to let the flavors blend before serving.

• Cut zucchini into even chunks
• Add to pot and cover with water
• Add salt, Reishi and bay leaf
• Cook on a slow boil until zucchini is tender
• While the zucchini is cooking, chop your onion, mushrooms and garlic and saute in the ghee with cumin.
• Remove the Reishi and bay leaf and add the zucchini and water into your blender.
• Blend until smooth.
• Add the onion mix to the blender and blend until smooth.
• Add the kale to the bender and blend until smooth.
• Add the parsley and cilantro, juice of lemon, olive oil and blend.
• Taste for seasoning and adjust to your liking. I like to add some nutritional yeast for its benefits as well as some smoked paprika for flavor.
• Serve with a topping of hemp hearts or sesame seeds.

• Soak Quinoa in water over night, rinse using a fine strainer, dry pan roast quinoa until they pop on a low/medium flame
• In a large soup pot, sauté onions, garlic in olive oil until onions become translucent (approx 5-10 min). Add celery ad saute for 5 minutes more 2.Add greens3.Sauté for 1 minute
• Add celery and sauté for 5 minutes more
• Add greens and sauté for 1 minute
• Add water or stock and simmer veggies until tender
• In a separate pot cook quinoa 1 cup quinoa to 1 1/2 cups water
• Bring quinoa to a boil. Turn off and cover.
• Add herbs and seasonings to the cooked greens
• Puree greens in blender.
• Dry roast the pepitas (pumpkin seeds) in a skillet over low heat
• Place the greens in a large bowl and add cooked quinoa.
• Top with the roasted pepitas.

• Cut fresh watermelon into cubes
• Blend until liquified
• Pour into 16 oz glass
• Add lime juice
• Add Gerolsteiner and stir

• 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.

• Mix all ingredients into a blender and blend until creamy.