Yield: 1-2 servings

-large bowl of your favorite greens (spinach, collards, spring mix, etc.) -1-2 tablespoons flax seed oil or olive oil -1-2 tablespoons apple cider vinegar -juice of ½ lemon or the whole thing -1-2 handfuls of heirloom baby tomatoes -a sprinkle of sunflower seeds -salt, pepper or spice to taste

Get the biggest bowl you can find and fill it until almost overflowing with whatever greens float your boat. I used spinach, romaine/red leaf and collards.

Then put the flax oil (or oil of your choice), lemon and vinegar. Massage greens until they are reduced to about half original volume.

Add heirloom baby tomatoes and a sprinkle of sunflower seeds. Add salt, pepper or spice to taste. Toss and enjoy!

-2 cups of basil -1 cup parsley -1 cup happy hemp -1/2 cup olive oil -1/4 tablespoon lemon juice -2 cloves garlic -salt and fresh ground pepper to taste

Combine the basil, parsley, garlic, lemon and happy hemp into a food processor. Pulse a few times.

Slowly add olive oil into food processor while on in a slow stream.

Scape down the sides and add a pinch of salt and pepper to taste.

Yields: 1 serving

-1/2 cup cooked black beans (rinsed well, if from a can) -1 avocado, pitted, peeled and diced -1/2 cucumber, diced -2 kiwi fruits, peeled and diced -1 to 2 pinches Himalayan crystal salt -pinch black pepper

Toss (and slightly mash) the ingredients together and enjoy!

Serves: 3-4

-1/4 cup soaked chia seeds -1 tablespoon cacao powder -1 teaspoon reishi mushroom powder -1 tablespoon cacao paste (optional) -1 teaspoon mesquite powder -1 teaspoon maca powder -pinch high-quality salt -8 drops stevia (or, to taste) -1/2 cup almond milk -1 teaspoon Vitamineral Green or other green powder (optional) -pinch of cayenne (optional)

Toss all ingredients in a Vitamix or other blender. Mix until smooth. Meanwhile, heat up a pot of hot water. Add 2 cups hot water to the mixture and enjoy!

Photo credit: elena’s pantry

Makes 5 to 7 servings

-1 tablespoon coconut oil or 1/2 cup veggie broth -1 medium kabocha squash, seeded and cubed -pinch sea salt, plus more to taste -1 orange, zested and juiced -5 or more cups filtered water or broth -1 can (13.5 ounces) coconut milk -pinch white pepper -fresh herbs, for garnish

Heat oil or broth in medium stockpot. Sauté the kabocha with sea salt for about three minutes, covered, stirring occasionally. Add a little water if the kabocha starts to stick to the pan. Add orange zest and juice. Sauté for two more minutes.

Add water and coconut milk and bring to boil. Simmer until kabocha is very soft (about 20 minutes). Puree with immersion blender right in the pot or in batches in a regular blender (return to pot when finished blending). Add pepper and sea salt to taste. Serve hot garnished with fresh herbs like cilantro or parsley.

Serves: 4

7 to 8 soft medjool dates, pitted and soaked in 1/2 cup water (reserve soak water)* 1/3 cup chia seeds 1 cup fresh cranberries 1 cup non-dairy milk (raw or not, s’up to you!) splash almond extract

Soak the dates for up to a half hour to soften and make blending easier.

Place the chia seeds in a medium bowl and set aside.

Blend the cranberries, milk, dates (with soak water), and almond extract in a blender. Pour the blended mixture into the bowl of chia seeds and stir. Wait a few minutes and stir again. Wait another few minutes, stir again. While waiting between stirs, take time to give thanks for all that you have in your life.

Place in the refrigerator for up to a half hour to gel (if you can wait that long!).

Serves: 4

-1 ½ teaspoon sesame oil -1 ½ teaspoon olive oil -1 ½ inch piece ginger, peeled and minced -3 cloves garlic, minced -½ cup minced lemon grass or lemon balm- see below (if you don’t have these, the zest of 1 lemon should work) -1 teaspoon sriracha (more or less to taste. I actually used 2 tsp) -½ pound cauliflower, chopped -¼ pound string beans -½ pound mushrooms, sliced -¼ pound kale, chopped -1 quart vegetable stock (or chicken stock, homemade preferable) -4 ounces broad rice noodles -Soy sauce to taste

*The vegetables in this can be any that you like or whatever is in season.

Heat the oils in a medium pot. When hot, add the ginger and garlic, and sauté until aromatic, about 1 min.

Add the lemon grass/lemon balm and sauté another minute. Add the sriracha and sauté for 2 min until all the spices are coated with the sriracha. Add the cauliflower and string beans and sauté for 3-4 min, making sure to coat the veggies with the spices.

Add the veggie stock and bring to a rolling boil to allow [...]]]> by Cook Me Healthy

Serves: 4

-1 ½ teaspoon sesame oil
-1 ½ teaspoon olive oil
-1 ½ inch piece ginger, peeled and minced
-3 cloves garlic, minced
-½ cup minced lemon grass or lemon balm- see below (if you don’t have these, the zest of 1 lemon should work)
-1 teaspoon sriracha (more or less to taste. I actually used 2 tsp)
-½ pound cauliflower, chopped
-¼ pound string beans
-½ pound mushrooms, sliced
-¼ pound kale, chopped
-1 quart vegetable stock (or chicken stock, homemade preferable)
-4 ounces broad rice noodles
-Soy sauce to taste

*The vegetables in this can be any that you like or whatever is in season.

Heat the oils in a medium pot. When hot, add the ginger and garlic, and sauté until aromatic, about 1 min.

Add the lemon grass/lemon balm and sauté another minute. Add the sriracha and sauté for 2 min until all the spices are coated with the sriracha. Add the cauliflower and string beans and sauté for 3-4 min, making sure to coat the veggies with the spices.

Add the veggie stock and bring to a rolling boil to allow all the spices to infuse. Add the noodles and continue to boil until noodles are cooked through.

Stir in the mushrooms and kale, and cook for about 5 more minutes. Add soy sauce to taste, cook another minute. Serve hot and enjoy the sinus-clearing power!

Makes about 2 cups

-2 cups figs (de-stemmed and soaked for 30 minutes) -2 tablespoon apple cider vinegar -1 tablespoon fresh ginger, minced -the juice of one blood orange -2 teaspoon curry powder -1 teaspoon agave

Process in food processor until smooth and well combined.  Serve with chips or crackers and ideally some almond cheeze.

-1 yellow pepper (organic) -1 large tomato -1 cup cauliflower -1/2 cup lentils (cooked or sprouted) -2 large carrots -1 apple -1/2 avocado

Blend with desired amount of water and serve cool. Makes 32-40 ounces depending on amount of water added.

-2 avocados -1/2 cup cucumber, skinned -1 tablespoon mesquite -1 banana -1 tablespoon sunflower lecithin (optional)

Place avocado and cucumber along with the remaining ingredients into blender. Blend till thick and creamy.