• SERVES: 6 Strain and rinse the lentils. In a soup pot, add the coconut oil, garlic, onion, carrots and celery. Sautee on high heat stirring a couple times for about 5 minutes. Add the red wine vinegar and stir in for about 30 seconds. Add the lentils and veggie broth and all of the spices, […]

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  • SERVES 2 Soak cashews over night; strain and rinse in the morning. Blend all for 1 minute until creamy. Can serve hot or cold.

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  • Serves 6 Pre heat oven to 400. In a pot, add the veggie broth, garlic and cauliflower. Bring to a boil. Lower heat and cover and cook for 5 minutes. Remove from heat. Blend the hot cauliflower mixture with yeast, salt, pepper, olive oil, paprika and almond milk until creamy. In a large bowl, toss […]

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  • For the Salmon: Pat the fish with paper towels to remove moisture and let sit out for 15 minutes. Salt the fish on both sides. Make sure your pan is very hot. Add the oil. Sear the fish on each side for 2 minutes. Top with lemon and coconut aminos. Add to the oven and […]

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  • Polenta: Bring liquid to boil with the thyme sprig. Slowly add the polenta, whisking slowly. Whisk constantly for 15 minutes until creamy. Remove the thyme sprig. Stir in the butter.   Mushrooms: In a large saute pan, fry the garlic and thyme in the butter and oil. Add the mushrooms and cook for about 8 […]

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  • Recipe: Serves 6-8 Cut the ends of the squash and cut in half, and cut in half again so you have 4 halves per squash. Take the seeds out. Season the flesh side with salt and pepper. Roast, skin side up, for 30 minutes at 350. Remove from the oven, and when cooled, slice each […]

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  • Recipe: Serves 4-6 Place the Job’s Tears in a medium-sized pot and add enough water that there are at least 3-inches of water on top. Bring it to boil over high heat, then reduce the heat and simmer for 45 minutes or until tender. Drain the job’s tears and dump them into a bowl. While […]

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  • For the delicata, cut off the ends of the squash. Slice in half. Scoop out the seeds. Sprinkle lightly with salt and pepper and bake at 350 for 20 minutes until tender. For the bison, sautee the fennel in the oil for 5 minutes. Add the bison, salt, pepper, cumin, paprika and herbs and saute […]

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  • Let’s get in the mood with this pumpkin pie smoothie! I get so excited when I start to see pumpkins at the farmers market and stores. This smoothie tastes like a treat but also great for a meal or snack. Loaded with fiber, protein and healthy fats. If you are in the South Bay, stop […]

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  • This is my go to mocktail when I am hosting a party. I haven’t been drinking this year and am always looking to spice up my drink at a party. It makes me feel more festive and looks like a mojito! Plus its a great way to get in my chlorophyll. If you’d like to […]

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