Kale & Collard Greens:

1 bunch organic collard greens

1 bunch organic kale

Red onion to taste

Apple cider vinegar to taste

Celtic sea salt to taste

Cayenne pepper to taste

Extra virgin cold pressed olive oil to taste

2 drops agave nectar (if desired)

Wash and dry organic collard greens and organic kale. In large bowl, put in red onion, a little apple cider vinegar, Celtic sea salt, cayenne pepper, extra virgin cold pressed olive oil, and a couple of drops of Agave nectar. Feel free to chop or tear the leaves if you desire. Be sure to remove the large stems from the greens. Very good!

Beets:

Red onion

Lemon juice

Apple cider vinegar

Celtic sea salt

Agave Nectar

Peel beets, cut into quarters, place in food processor, add red onion, lemon juice and apple cider vinegar, Celtic sea salt, and Agave ( to taste). Process chop lightly. My friend Michaelah says that the beets are also good with garlic.

Tomatoes, Avocado, Red & Yellow Bell Peppers:

Oranic tomatoes

Advacados

Red & Yellow bell peppers

Wash and slice organic tomatoes, avocados & red and yellow bell peppers. Arrange on a plate and add desired condiments. Very refreshing!

Spaghetti with or without Sauce:

Zucchini

Spiral Slicer (Saladacco)

Using a Saladacco Spiral Slicer or a similar spiral slicer, Wash and slice zucchini (1-2). This tool is easy to use and will yield beautiful spaghetti or pasta looking strands.

Spaghetti Sauce:

Sundried tomatoes

2 - 3 organic tomatoes

2 - 3 cloves garlic

1/4 cup red onions

Chili powder to taste

Fresh basil to taste

Oregano to taste

Parsley to taste

2 tbsp. extra virgin cold pressed olive oil

Agave Nectar to taste

Cayenne pepper to taste

Soak and drain sun dried tomatoes, pour into food processor, add 2-3 organic tomatoes, 2-3 cloves of garlic, 1/4 cup of red onions, add chili powder, fresh basil, oregano, parsley, 2 Tbls. of extra virgin cold pressed organic olive oil, Agave nectar, sea salt or organic seasoning salt (may also use dried Italian seasoning), cayenne pepper to taste. Blend in Processor. Mushrooms may also be sliced and added to sauce after blending. I sometimes add a few slices of avocado and black olives to the side of my plate for variety.

Mango, Raspberry and Flaxseed Smoothie with Mint Leaf Garnish:

1 Ripe Mango sliced Organic Raspberries

1 Tbls. Agave Nectar

2-3 Tbls. gold organic flax seeds

Cubes of ice with a little water.

Mint leaves (as garnish)

Add all ingredients except mint to blender.  Blend well; Add more water, ice, and Agave if needed.  Garnish with mint leaves and enjoy!

Mock Chicken Salad:

This is really delicious stuffed in a large tomato or

avocado. Serves 4-6.

1/4 C sunflower seeds

1 C cashews

1 C pecans

1 cucumber, peeled and seeded and cut into chunks

2 green onions, cut into smaller pieces

1 celery stick, cut into chunks

1 tsp. dried dill

1/4 tsp. curry powder

juice of 1/2 a lemon

Put all ingredients in a food processor and pulse chop

until everything is chopped medium to fine. Enjoy!