With a spiralizer make zucchini & squash noodles

Shave carrot into ribbons with a peeler

In a pan Sautee chopped onion, fresh garlic with olive oil add pesto, spinach and white beans.

Toss in squash noodles and carrots cook until everything is soft and blended

Top with Hemp seeds and fresh parsley

Chop acorn and butternut squash toss with coconut oil, garlic powder, turmeric, cumin, and red pepper flakes.

Roast 400 until soft

Blend squash, fresh sage, vegetable stock, lemon zest in Vitamix until desired consistency.

Topping:

Chickpeas tossed inGaram Masala spice & chopped fresh thai chilis bake in oven until toasted

Top the soup with chickpeas and sprouts

Cut acorn squash & a red apple in half roast in oven skin side up at 400 for 15minutes.

Scoop the inside of the squash & apple halves into Vitamix

Add chopped sage

Sea Salt and Pepper

Puree and slowly add veggietable  stock until desired consistency

Serve & top with chopped walnuts / edible dried rose pedal

Slice eggplant into thick rounds, take a small glass cup and press in the center of the eggplant to create a round hole to fry the egg in.

Warm frying pan with olive oil, salt and pepper eggplant to taste and place in frying pan browning both sides and then add the egg to the center of the eggplant fry until the bottom is firm and then flip to finish cooking,

Remove the eggplant and add chopped peppers and tomatoes to frying pan until soft.

Tope the Popeye with the veggies and fresh basil!

Boil egg for six minutes

Place soft boiled egg in an avocado half

Poach asparagus halves in boiling water until lightly cooked but still have a crunch.

Top with fresh dill

Separately chop peaches and fresh jalapeno toss with extra virgin olive oil, sea salt, almond slivers.

Brussels Sprouts: Thinly slice 3 cups

Figs: 2 Cups cut into fours

Toss chopped figs and Brussels in 1/4 cup Braggs Liquid Aminos, 1 tbsp. olive oil, 2 cloves chopped garlic.

Top with crushed or slivered almonds & cracked pepper

Black Beans: 2 cups cooked beans

Ingredients: 3 cups vegetable broth, 1 clove garlic, 1 tbsp. chopped shallot, 1/4 tsp. red pepper flakes, 1/2 tsp. sea salt. Blend in Vitamix

Top with chopped pickled Okra.

Asparagus: 4 Cups chopped

Leeks: 1 Cup chopped

Vegetable stock: 3-4 Cups to desired consistency

 Blend asparagus, leeks, stock & Leeks, 1 clove garlic, 1/3 tsp. red pepper flakes,1/4 tsp. sea salt. Topped with a pinch of Kale sprouts.

Red bell peppers: 2 chopped red Peppers

Habanero: 1/8 tsp.

Vegetable Broth: 2 cups

Blend peppers, broth, 1 clove garlic, 1 tbs. chopped shallot, tsp sea salt in vitamix

 Garnish with 1/4 chopped tomato and cucumber.

Kale sprouts & shredded chicken tossed with Sriracha & lime juice with almond slivers and fresh mint.

Thinly sliced fennel & radish toss in Vinaigrette

Vinaigrette: fennel fronds, sea salt, cracked pepper, extra virgin olive oil, lemon, red wine vinegar.

Sautée broccoli, onion and asparagus with sauce until soft

Sauce: 1 tbsp.. red curry,  two cloves crushed garlic, juice of two kara kara oranges.

Quinoa: 1 cup quinoa 2 cups vegetable stock

Top with: Scallions & fresh mint.

Farro grains: 1 Cup Farro 2 cups vegetable broth

Tomatoes: 1 cup chopped cherry tomatoes

Pistachio: 1/4 Cup

Green Basil: 2 Tbsp.

 Vinaigrette: 2 Tbsp. Extra Virgin Olive oil, zest of one small lemon, juice of half of lemon, 1 tbsp. purple basil pinch of sea salt and cracked pepper.

 Sautee: shiitake mushrooms, 1 tbsp. shaved ginger, 1 tbsp. shaved garlic in a pot

Add: 3 cups of mushroom broth and rice noodles

Simmer until noodles are al dente

Serve with sunflower sprouts and fresh lime wedge

Sautée: 1 cup cooked lentils with 2cup tomatoes, 1/2 cup chopped zucchini, 1/2 chopped squash, 1/2 cup chopped yellow onion, 2tbs. crushed garlic, 2 tbsp. chopped fresh basil, 1tbsp tomato paste.

Eggplant: Slice into rounds drizzle with extra virgin olive oil & sea salt, grill until cooked but still slightly firm.

Layer the veggies between grilled eggplant top with fresh basil sauce from toamtos & parmesan cheese.

Peach, raspberry and roasted red pepper salad. Topped with olive oil and micro greens.

Bosc pears & goat cheese rounds topped with Sicilian honey & crushed pistachios.

Kale, Avocado, lemon juice, berries, cucumber, hemp seeds, almond milk, chia seeds, ice. Blend in Vitamix

Topping: Zest of one lemon, salt and pepper, juice of one lemon, extra virgin olive oil, garlic powder. Rub this mixture on sea bass filet.

Bake 375 until lightly browned on top and fish flakes with fork.

Sautee chopped fennel with olive oil,  s&p

Cook 1 cup Farro to 2cups stock

Add cooked fennel to Farro

Chop caper berries to toss in faro & serve!

Chop sage, thyme, basil, rosemary, garlic,shallots

Stuff chopped herbs and garlic in between skin and meat.

Drizzle 4  chicken legs  with olive oil and lemon

Place chicken in Dutch Oven with 2 cups chicken stock, chopped shallots, chopped celery, 4 lemon wedges.

Bake 375 for an hour take, off lid continue baking at 400 until golden brown on top. Baste with juices throughout the cooking process.

In skillet sauté chopped sweet potato and asparagus to add to cooked farro

Farro: 4 cups stock 2 Cup Farro

Chop and clean Acorn squash

Roast in  oven 350 until soft with coconut oil and garlic powder

Puree in blender with 2-3 cups unsweetened coconut milk ( more or less depending on desired consistency)

2 Tablespoons curry powder

1 Tablespoon Tandoori spice

2 cloves garlic

Simmer stovetop until warm

Top with pomegranate seeds, toasted pepitas, fresh mint

Cover organic local chicken with spice rub one of my favorites is by the S.A.L.T sisters all natural no MSG with sea salt, porcini mushrooms, garlic, lemon peel & pepper. Pan fry in extra virgin olive oil.

Remove the chicken and sauté chopped Lacinato Kale in the frying pan until wilted with a dash of sea salt and pepper.

Chop sweet potato's and fennel in halves drizzle with balsamic glaze, olive oil, cracked pepper, garlic powder. Roast on baking sheet at 400 until soft.

Enjoy!!

BBQ:

Slice Portobello Mushroom, fennel and yellow onion into strips

Sautee in pan with coconut oil & chopped garlic

Add favorite organic BBQ sauce

Lay out on baking pan

Bake 400 for 20min

Coleslaw: Chop jicama, red cabbage, carrot, onion and toss in the juice of two limes and zest of one, 2 tablespoons sriracha, pinch of sea salt, teaspoon garlic powder.

Serve over crackers, on mini Ezekiel bread rounds or by itself!

1 Cup Red or white quinoa

2 cups vegetable broth

2 cups toasted Ezekial Bread (torn into pieces)

2-3 cups vegetable stock

sautéed onion, celery, shiitaki mushrooms in olive oil, minced garlic, thyme and sage

Toss ingredients together in a bowl

Bake in a baking dish at 400 until moist and golden brown

Periodically adding broth throughout the process

Chop butternut squash into bite sized pieces

Roast until soft

Puree in blinder with:

1 Cup Vegetable stock

1-2 Cups unsweetened coconut milk ( more or less depending on desired consistency)

1 tablespoon chopped sage & Thai basil

1 dried Thai chili pepper

1 teaspoon cinnamon

Warm and Serve!