Recipes

Ingredients

• 1 diced green apple
• 2 cups chopped romaine
• 2 cups total: chopped celery, radishes, cucumbers and onions
• 3 1/2 oz. cooked organic chicken (chilled)
• 2 tbsp. hummus dressing

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 1/4 dandilion root ta
• 1/4 gallon organic inrefined apple juice
• 1/2 gallon reverse osmosis water
• stevia to sweeten

Directions

1. Make tea with boiling hot water or in a sun tea fashion
2. Pour over ice
3. Sweeten with stevia or agave nectar

Ingredients

• 1 tbsp. grape seed oil
• 1 tbsp. hummus
• 1 tsp. chopped cilantro
• 3 tbsp. lime juice
• Pinch of salt and pinch of ground pepper

Directions

1. Blend all ingredients in blender

Ingredients

• Virgin olive oil
• Citrus juice (you can use fresh squeezed lemon, orange, apple cider vinegar, vinegar or a mixture of them)
• Pinch of turmeric to taste
• Pinch of ginger to taste
• Sea sale and Pepper to taste

Directions

1. In a jar mix ⅔ parts virgin olive oil to ⅓ citrus juice (you can use fresh squeezed lemon, orange, apple cider vinegar, vinegar or a mixture of them) add turmeric and ginger to taste. Add sea salt and pepper to taste.Close jar and shake well. The effect: You ditch the chemicals and nasty ingredients like corn syrup and preservatives found in most salad dressings! And you save money!

Ingredients

• 4-6 oz. halibut steak
• 1/8 tsp. sea salt
• 1/8 tsp. pepper
• 1/4 tsp. minced garlic 
• 1/4 cup cilantro
• 1 tsp. grape seed oil
• 1 tbsp. fresh squeezed pinkgrapefruit juice

Directions

1. Pre-heat oven to 450°
2. Place halibut in shallow baking dish 
3. Mix grape seed oil, minced garlic, cilantro, sea salt, pepper, and pink grapefruit in a small dish and pour over halibut 
4. Bake halibut 14 minutes for each inch of thickness (until fish is no longer translucent and flakes easily with fork)

Ingredients

• 2 cups raw spinach
• 2 cups total bell peppers, tomatoes, cauliflower and broccoli
•  ½ diced avocado
• 2 tbsp. umeboshi dressing

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 2 cups mixed greens
• 3 1/2 oz. grilled asparagus
• 3 1/2 oz. salmon
• ½ cup blackberries

Directions

1. In a large bowl, combine all ingredients

Ingredients

• Bundle of curly leaf kale
• 1 tbsp. extra virgin olive oil
• 1 tsp. sea salt

Optional: 2-3 cloves of garlic, thinly sliced

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper
2. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry the kale. Drizzle kale with olive oil and sprinkle with sea salt
3. Optional: throw garlic on kale as well if desired
4. Bake until edges brown, but are not burnt. 10 to 15 minutes

Ingredients

• 2-4 cups chopped romaine
• 2 cups total: bell peppers, cauliflower and broccoli
• ½ diced avocado
• 2 tbsp. hummus dressing

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 1/2 cup cashews
• 1 cup water
• 1/2 tsp. dill weed
• 2 tbsp. lemon juice
• 2 tsp. parsley
• 1/2 tsp. salt
• 1/2 tsp. garlic powder

Directions

1. Stir in: dill weed, lemon juice, parsley, salt, garlic powder
2. Serve cold or cook to make a spread

Ingredients

• 2-3 cups mixed greens
• 2 cups broccoli slaw
• 3 1/2 oz. halibut (marinate in cilantro, olive oil and lemon)
• 1 whole sliced grapefruit

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 1/4 cup uncooked quinoa
• 1 cup water 
• 1/4 cup diced asian pears
• Cinnamon and stevia to sweeten

Optional: 1/4 cup rice milk, and/or unsweetened cocoa powder

Directions

1. 1. Place water and uncooked quinoa in a sauce pan. Heat to a boil and then set to a simmer and cook covered for approx. 10-15 minutes(until all water is absorbed)
2. Add cinnamon and steevia to taste

Ingredients

• 1/4 cup uncooked quinoa
• 1 cup water 
• 1/4 cup diced asian pears
• Cinnamon and stevia to sweeten

Optional: 1/4 cup rice milk, and/or unsweetened cocoa powder

Directions

1. 1. Place water and uncooked quinoa in a sauce pan. Heat to a boil and then set to a simmer and cook covered for approx. 10-15 minutes(until all water is absorbed)
2. Add cinnamon and steevia to taste

Ingredients

• 1 Cinnamon tea bag
• 1 Peppermint tea bag
• 1 Milk thistle tea bag

Directions

1. 2-4 cups boiling hot water to make the tea but can serve over ice
2. Agave nector or stevia to sweeten
3. Perfect before work out tea, stimulates fat burning and increases blood flow to those fatty areas
   
   

Ingredients

• Bundle of curly leaf kale
• 1 tbsp. extra virgin olive oil
• 1 tsp. sea salt

Optional: 2-3 cloves of garlic, thinly sliced

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper
2. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry the kale. Drizzle kale with olive oil and sprinkle with sea salt
3. Optional: throw garlic on kale as well if desired
4. Bake until edges brown, but are not burnt. 10 to 15 minutes

Ingredients

• 2 cups raw spinach
• 2 cups total bell peppers, cauliflower and broccoli
•  ½ diced avocado
• 2 tbsp. umeboshi dressing

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 2-3 cups mixed greens
• 2 cups broccoli slaw
• 3 1/2 oz. halibut (marinate in cilantro, olive oil and lemon)
• 1 whole sliced grapefruit

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 2-4 cups of water
• 1/4 cup lemon juice
• 1 peppermint tea bag (caffeine free)
• 1 raspberry tea bag (caffeine free)

Directions

1. Make tea with boiling hot water or in a sun tea fashion
2. Pour over ice
3. Sweeten with stevia or agave nectar

Ingredients

• 2 cups raw spinach
• 2 cups total bell peppers, tomatoes, cauliflower and broccoli
•  ½ diced avocado
• 2 tbsp. umeboshi dressing

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 1 cup olive oil
• 6 cloves of garlic
• 4 tsps. umeboshi plum paste
• 1/8 tsp. sea salt

Directions

1. Blend all ingredients in blender
2. Leave it out for 24 hours to richen the taste, and then keep refrigerated