Mushrooms

• Wipe the mushrooms with a wet paper towel to remove any dirt.
• Remove the stems from the mushrooms.
• Using a spoon scoop out the gills in the mushroom caps.
• Brush some olive oil on the inside and outside of the mushrooms.
• Bake at 350 degrees for 10- 15 minutes until softened and browned.

Greens

• Add some olive oil to your sauté pan and heat.
• Add some salt and pepper to the greens.
• Add your greens and cook until wilted.

Chickpeas

• Place chickpeas in a small bowl.
• Mix in the olive oil, cumin, salt and lemon juice.

Stuffed Mushrooms

• Fill each mushroom cap with the sautéed greens.
• Add chickpeas to the greens.
• Top with pine nuts.
• Bake in 350 degree oven for 10 minutes.

Pumfu

• Cut pumfu into small cubes
• Sautée pumfu in toasted sesame seed oil in skillet
• Add Tamari or Coconut Aminos and coat the pumfu
• Continue cooking until nicely browned

Cauliflower Rice

• Prepare cauliflower rice in food processor or purchase prepared cauliflower rice
• Sautée in olive oil until soft and browned

Salad Greens

• Choose your favorite salad greens
• Place the greens, cauliflower rice and pumfu into bowl
• Toss with your favorite salad dressing

Shrimp Salad

• Clean and peel the shrimp - to make it really easy, purchase fresh shrimp pre-cleaned and cooked
• Cut Bok Choy and mango
• Rinse and drain the white beans
• Place the Bok Choy, mango and white beans into a salad bowl
• Add the shrimp
• Coat with lemon garlic dressing - see below

Lemon Garlic Ginger Dressing

• Add the lemon juice, olive oil, garlic, ginger, mustard, maple syrup, salt and pepper to a blender
• Blend on high for about 15 seconds until fully blended

• 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.

Dried Tea Prep

• Add 1 tsp of each herb into a glass jar
• Store in cool dark space
• Add 1 Tbsp for each cup of tea

Brewing Tea

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

• Squeeze the juice from the lemon.
• Add olive oil.
• Place into glass jar.
• Rough chop two garlic cloves–depending on your garlic tolerance.
• Using a mortar and pestle, combine the garlic and sea salt and grind until it becomes a paste.
• Add garlic-salt paste to your jar with the lemon and olive oil.
• Shake vigorously and serve.

• Open canned salmon and drain the liquid.
• Add the salmon to a small mixing bowl and mash.
• Add the yogurt, mayonnaise, celery, parsley, lemon/lime juice, mustard, salt and pepper.
• Mix well.
• Halve the avocado lengthwise and remove the pit.
• Fill each avocado half with 1/4 cup of the salmon mixture.

• Wash and dry Bok Choy
• Cut Bok Choy into small pieces, using the crunchy white stems as well as the greens
• Sauté  Bok Choy in olive oil for 2-3 minutes
• Add the diced sun-dried tomatoes, diced Kalamata olives and cook another 2 minutes.
• Beat the eggs with salt and pepper and add to the pan.
• Add the shredded cheese to the eggs.
• Cook eggs until done to your liking.

• Pour 8 oz freshly boiled water ver 1 tea bag
• Cover the cup and steep for 10-15 minutes
• Squeeze the tea bag
• Enjoy!