RECIPES: scroll down for more recipes

Pinapple Cucumber Smoothie:

In a blender mix:

1 slice pineapple (3/4” thick)

1 banana

1/4 piece of large cucumber

1 large kale leaf, stem removed

1 tsp honey or vanilla agave nectar

1/4-1/2 cup water

Serves 2.

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Sweet Salad : For the dressing, mix:

5 tablespoons olive oil,

5 tablespoons organic yogurt,

1 tablespoon natural soy mayonnaise,

1 tsp apple cider vinegar,

1-2 tsp honey

sea salt to taste

For the salad, use mixed greens or green leaf lettuce, 1 grated carrot, 1 finely sliced apple and a handful of sliced Brazil nuts.

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Avocado Salad: In a small bowl mix:

Half a cucumber, sliced

1 tomato, cubed

1 avocado cut into pieces

3 tbsp olive oil

1 tbsp herbal vinegar

Fresh dill to taste

Sea salt to taste

Crumbled Greek Feta to taste

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Potato Kale Soup:

In food processor, blend:

1 bunch kale

1 onion

2 garlic cloves

In large stockpot add:

10 cups water

kale mixture

a big squirt Bragg’s Liquid Aminos

sea salt & pepper to taste

1 tsp thyme

1 tsp savory

6-8 peeled potatoes

½ pound extra lean ground beef

Boil and simmer until ground beef is cooked and potatoes are soft. Then mash potatoes right in the stockpot and serve.

Sweet Potato Quiche: Set oven to 375 degrees celsius

Pie crust:

1.5 cups spelt flour

½ tsp sea salt

½ cup sunflower oil

4 tbsp water

Roll dough, then place into quiche dish and bake in oven for 5 minutes then remove.

Steam 3-4 small sweet potatoes until soft, then remove peel and mash in large bowl.

Add:

3 eggs, beaten

handful of slivered almonds

1 can coconut milk or 1/3 cup almond milk

½ tsp sea salt

3 dashes nutmeg

Mix ingredients and put into the pie dish, and bake for 30 minutes or until ready.