• 2 Tbsp freshly squeezed orange juice.

• ·2 tsp freshly squeezed lemon juice.

• ·½ tsp minced fresh ginger

• ·1 cup peeled and shredded carrots.

• ·1 cup peeled and shredded beets.

• ·2 Tbsp chopped fresh mint.

• ·Sea salt to taste

Whisk orange and lemon juice, olive oil, ginger, and salt until thoroughly combined. Put shredded carrots and beets in a bowl and toss with liquid mixture until evenly coated. Top with fresh mint.

No Bake Nut Cacao Cups

• ·1 cup Any Nuts - plus ¼ cup chopped nuts for topping

• ·1 cup pitted dates.

• ·¼ cup cacao or cocoa powder

• ·¼ smooth almond butter

• ·1 tsp vanilla extract

Pulse nuts, dates, cacao powder and vanilla in food processor until everything is the size of grains of rice.  Add nut butter and pulse to combine until smooth but grainy. Press ¼ cup of mixture firmly into each muffin tin until all mixture is used. Refrigerate for 1 hour. 

Gazpacho Soup

• ·1 Green Pepper – Seeded, cored, and diced.

• ·4 Tomatoes – diced.

• ·1 Medium White Onion – diced.

• ·3 Garlic Cloves – peeled and minced.

• ·3 cups Distilled Water

• ·Raw Apple Cider Vinegar to taste

• ·Freshly squeezed Lemon Juice to taste.

• ·1 Cucumber – peeled and chopped.

• ·4 Tbsp freshly chopped Cilantro.

• ·1 Scallion - finely chopped.

Put all ingredients (except Scallions) in a blender and puree.  Chill and sprinkle Scallions on top when serving.

Chia & Hemp Seed Pumpkin Pie Pudding

• 1 14oz can of Organic Unsweetened Coconut Milk

• ·2/3 cup Pumpkin Puree

• ·6 Tbsp Chia Seeds

• ·6 Tbsp Hemp Seeds

• ·½ tsp Vanilla

• ·½ tsp Pumpkin Pie Mix

• ·Dash of Sea Salt

• ·Organic Stevia or Monkfruit to taste (can also use honey or pure maple syrup)

Pour Coconut milk into bowl and whisk until lumps are gone, then put the rest of the ingredients into the bowl and combine.  Add sweetener to taste. Pour into cups/bowls and chill in refrigerator.

Middle Eastern Chickpea Burgers

• ·2 cups cooked chickpeas or 1 15oz can

• ·¼ tsp turmeric

• ·½ tsp paprika

• ·¼ tsp ground coriander

• ·¼ tsp ground cumin

• ·1/8 tsp cinnamon

• ·2 Tbsp minced garlic

• ·1 tsp minced fresh ginger.

• ·3 Tbsp extra virgin olive oil

• ·2 Tbsp freshly squeezed lemon juice.

• ·2 ½ cup organic cooked rice (or use almond flour)

• ·3 Tbsp finely diced red pepper.

• ·¼ cup loosely packed minced fresh flat-leaf parsley

• ·Sea Salt to taste

Preheat oven to 375 degrees and line baking sheet with parchment paper.

Combine chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil and lemon in food processor and mix until smooth. Transfer mixture to bowl and fold in rice, bell pepper and parsley. Moisten your hands with clean water and make patties. Place on baking sheet and bake for 20-25 min. They will firm up as they cool.  For crispier patties, cook in skillet with avocado or coconut oil.