• Slice one banana into 1/2 inch pieces
• Place the other banana into a bowl and mash with a fork
• Add one egg to the mashed banana and mix until fully blended
• Add rolled oats, calcium citrate, protein powder and mix
• Add olive oil or butter to your pan
• Cover the bottom of the pan with the banana slices
• Pre heat broiler
• Pour the banana mixture over the banana slices to cover
• Cook covered at medium heat for approximately 10 minutes, but be careful not to burn the bottom.
• If you have trouble flipping the pancake, place the pan into the oven under the broiler until the pancake is fully cooked and nicely browned, approximately 5 minutes.

• Sauté onions in olive oil with salt until softened
• Add the garlic for 1 minute
• Add the sweet potatoes
• Add the vegetable broth and cook for approximately 20 minutes until the yams are softened
• Add the collard greens and cook for another 5 minutes until the collards are deep green in color and softened
• Blend all ingredients in small batches in a blended or in the pot using an immersion blender
• Add the cashews and the apple cider vinegar and blend until sooth and creamy. Add more water if you like it thinner.
• Taste and season with salt and pepper if needed

• Soak oats, groats, teff and quinoa in water with 1 Tbsp of apple cider vinegar over night.  Make sure grains are covered in water. This starts the sprouting process.
• In the morning, using a fine mess strainer, empty and rinse the soaked grains. You can also use a nut bag or cheese cloth bag.
• Place grains in a pot and add 3 cups of fresh water.  Bring to a boil.  
• Add your spices, vanilla extract, if using chopped prunes add those now.
• Lower temperature to medium heat
• Stir your oatmeal
• Add Zen Basil seeds or chia seeds
• Cover your oatmeal and turn off flame
• Oatmeal should cook in about 20 minutes - you want it wet (but not runny) so when it’s time to add the ground flax oatmeal won’t be paste like.

Prune Glaze

• In the jar of a blender, add the prunes, honey, vinegar, water, salt and chili flakes.
• Blend on high until completely smooth.

Turkey Prune Meatballs

• Sauté the onion, garlic and ginger in olive oil over medium heat until translucent.
• Add the spices and sauté for an additional minute or two.
• Place the ground turkey into a bowl, add the cooled onion spice mix, breadcrumbs and egg.
• Combine well.
• Add the prunes, cilantro and parsley and salt.
• Mix gently, but thoroughly.
• Form into small or large meatballs.
• Place the meatballs on a parchment lined baking sheet and roast at 400 degrees F for 10 minutes.
• Brush the meatballs with the prune glaze and continue baking for 5 minutes until the internal temperature of the meatballs reach 165 F.
• You can also serve extra glaze on the side for additional yumminess.

• Preheat oven to 400 degrees F
• Spray a mini muffin pan with cooking spray (or if using a silicone pan no need to use any spray
• Combine zucchini and carrot in a large bowl
• Mix bread crumbs, cheddar cheese (or nutritional yeast), basil, egg, salt, pepper, and Italian spices into zucchini/carrot mix.
• Scoop mixture into the muffin tin to fill and press down mixture.
• Bake in a preheated oven until tops are golden brown- 15-18 minutes

• Add the nutritional yeast and salt to a large storage container (with a lid).  Set aside.
• Heat the oil in a medium saucepan over medium-high heat. Place3-4 individual kernels in the pan.  Once the kernels begin to pop, add in the rest of the kernels so that they form a single layer on the bottom of the pan.  Cover the saucepan with a lid and give it a shake so that the kernels all get coated with the oil.
• When the popcorn kernels start popping, give the pan a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom.  Once the popping slows down and there are a few seconds between pops, immediately transfer the popcorn to the prepared food storage container.  Place the lid on the container, and give it a good shake for10 seconds to coat the popcorn.
• Alternatively, if you have an air popping machine follow the instruction on the air popper and then coat the popped popcorn with melted coconut oil and nutritional yeast and salt.

Raw Kale Slad

• wash vegetables and dry - Important to dry as the dressing won't adhere to the kale if it is wet
• remove the center stem from kale and chop into small pieces
• cut the cabbage into quarters and then thinly slice
• add kale and cabbage to a large bowl
• add currants, almonds, cubed cheese to the salad

Lemon Dressing

• macerate salt and garlic in a mortar and pestle
• add macerated salt and garlic to a glass jar
• add the lemon juice and olive oil to the jar with a lid
• shake vigorously
• add the dressing to the salad
• refrigerate any leftover dressing and use on other salads, steamed veggies or as a dip for artichokes

• chop prunes
• add all ingredients to the high speed blender
• blend until smooth and creamy

• In a blender, mix blueberries, maple syrup and milk.
• Pour in a medium bowl.
• Add chia seeds.
• Mix and place in the fridge for 2 hours. Stir and add additional cut fruit.
• Chill for another hour or more before serving.