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Prep time: 30 minutes


2 cans organic garbanzo beans
Juice of 1 lemon
3 tablespoons virgin olive oil
3 cloves of crushed garlic
3/4 teaspoon of ground cumin
1/4 teaspoon of ground cayenne or 1 teaspoon of serrano pepper (optional)
Salt and pepper to taste

A few sprigs of flat parsley or cilantro, chopped.

1large Jicama - peeled and sliced

Zucchini - sliced

Place all ingredients, except for 1 tablespoon of the oil, into a chopper or blender. Scoop into a 1" deep plate and with a spoon form a small well for the remainder of the oil. Garnish with cilantro or flat parsley and serve on slices of Jicama, zucchini, whole grain crackers or pita bread.




1 cup of almond milk or rice milk
2 tbsp cacao nibs
1 frozen banana
1 tsp coconut butter
1 peach


Put all ingredients in a high speed blender and blend until smooth.




4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup raw sunflower seeds


In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.


Prep time: 1 hour


1/2 lb. of firm tofu
2 cans of organic tomatoes
1/2 bell pepper
1 medium onion
5 cloves of garlic
1/4 cup olive oil
1 Serrano chili pepper
1/2 cup of chopped basil
1/2 cup of chopped cilantro
2 tsp cumin powder
salt & pepper

Drain tofu. Cut into cubes and sprinkle 1 tsp cumin, salt and pepper over the cubed tofu. Set aside.

Chop onions, garlic, peppers. Place oil in a 3 " deep skillet and slightly brown. Add chopped tomatoes and cumin powder. Simmer for about 30 minutes. Stirring often. Add the tofu and simmer another 10 minutes.

Transfer to a deep flat dish. Sprinkly with the basil and cilantro. Serve with pita bread. (You can let sit in the refrigerator overnight so that the tofu will absorb the flavor).



2 cups sprouted mung beans
1 cup shredded carrots
1 cup shredded zucchini
1/3 cup of finely chopped spring onions
1 clove of crushed garlic

Small chunk of crushed fresh ginger 
1/3 cup of agave syrup
1/8 cup of rice or apple cider vinegar
salt and pepper to taste

Prepare ahead of time: 
Mix garlic, ginger, agave syrup and vinegar in a small bowl. Set aside
Mix carrots, zucchini, spring onions and mung beans. Place in a bowl. Serve with ginger dressing. 
Note: The process of sprouting your own mung beans takes about 3-4 days, however you can purchase sprouted mung bean at most supermarkets.




6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste


Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.

Wrap foil over beets.

Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving.

You don't even need to peel to enjoy!




1 kg of pasta

2 tbsp olive oil

1 clove of garlic, chopped

1/2 cup zucchini, chopped

1 cup chopped heirloom tomatoes

chopped basil

Salt and pepper to taste


In a large pot, boil water.

Add pasta and cook for 8-10 minutes.

Meanwhile, in a large pan, warm the olive oil over medium hear.

Add garlic and stir until slightly brown and fragrant.

Add zucchini and stir 3-5 minutes.

Add tomatoes and continue to cook until tomatoes are slightly soft.

Season with salt, pepper, coriander and chopped basil.

Drain pasta and put in a large bowl.

Toss in fresh veggies and serve.




1 tbsp coconut oil

1small yellow onion, sliced into strips

4 heads baby bok choy, chopped

6 fresh shiitake mushrooms, sliced

Sesame seeds


Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes. Serve while hot!

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