📝 Ingredients:

• 4 cups mixed organic greens (arugula, spinach, kale)
• 2 heirloom tomatoes, sliced
• 1 cucumber, sliced
• 1 red bell pepper, diced
• 1 avocado, cubed
• 1/2 cup shredded carrots
• 1/4 cup pumpkin seeds
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• Fresh herbs (basil, cilantro, parsley)
• Sea salt and black pepper

👨‍🍳 Instructions:

1. Wash and dry all organic vegetables thoroughly
2. Tear greens into bite-sized pieces and place in large bowl
3. Add tomatoes, cucumber, bell pepper, and carrots
4. In a small jar, combine olive oil, vinegar, minced herbs, salt, and pepper
5. Shake dressing vigorously until emulsified
6. Pour dressing over salad and toss gently
7. Top with avocado cubes and pumpkin seeds
8. Serve immediately for maximum freshness

📝 Ingredients:

• 1 cup organic quinoa, rinsed
• 2 cups vegetable broth
• 2 sweet potatoes, cubed
• 1 bunch broccoli, florets
• 1 red onion, sliced
• 2 tablespoons coconut oil
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons sprouted pumpkin seeds
• Fresh cilantro
• Cumin, turmeric, salt, and pepper

👨‍🍳 Instructions:

1. Cook quinoa in vegetable broth for 15 minutes, then fluff
2. Preheat oven to 400°F
3. Toss sweet potatoes, broccoli, and onion with coconut oil and spices
4. Roast vegetables for 25 minutes until tender and caramelized
5. Mix tahini with lemon juice and water to create drizzle consistency
6. Divide quinoa into bowls
7. Top with roasted vegetables
8. Drizzle with tahini sauce
9. Garnish with sprouted seeds and fresh cilantro
10. Serve warm and enjoy

📝 Ingredients:

• 2 cups organic spinach
• 1 cup kale leaves, stemmed
• 1 banana, frozen
• 1 cup pineapple chunks
• 1/2 avocado
• 1 tablespoon spirulina powder
• 1 tablespoon chia seeds
• 1 cup coconut water
• 1/2 cup almond milk
• 1 teaspoon raw honey
• Juice of 1/2 lime

👨‍🍳 Instructions:

1. Add coconut water and almond milk to blender first
2. Add spinach and kale leaves
3. Blend on low until greens are broken down
4. Add banana, pineapple, and avocado
5. Add spirulina, chia seeds, honey, and lime juice
6. Blend on high until completely smooth
7. Add ice if desired for extra chill
8. Pour into glasses
9. Garnish with fresh mint or lime slice
10. Drink immediately for maximum nutrition

📝 Ingredients:

• 1.5 cups organic green lentils, rinsed
• 1 onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can organic diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• Fresh thyme and rosemary
• 2 tablespoons olive oil
• Sea salt and black pepper
• Fresh parsley for garnish

👨‍🍳 Instructions:

1. Heat olive oil in large pot over medium heat
2. Sauté onion, carrots, and celery for 5 minutes
3. Add garlic and cook for 1 minute more
4. Add lentils, tomatoes, broth, and herbs
5. Bring to a boil, then reduce heat
6. Simmer for 30 minutes until lentils are tender
7. Remove bay leaves
8. Season with salt and pepper to taste
9. Garnish with fresh parsley
10. Serve hot with crusty organic bread

📝 Ingredients:

• 4 medium organic zucchini, spiralized
• 2 cups fresh basil leaves
• 1/2 cup pine nuts, toasted
• 3 cloves garlic
• 1/2 cup nutritional yeast or Parmesan
• 1/2 cup extra virgin olive oil
• 1 cup cherry tomatoes, halved
• Juice of 1 lemon
• Sea salt and black pepper

👨‍🍳 Instructions:

1. Spiralize zucchini into noodle shapes
2. Salt zucchini noodles and let drain for 10 minutes
3. For pesto: blend basil, pine nuts, garlic, and nutritional yeast
4. Slowly add olive oil while blending
5. Add lemon juice, salt, and pepper
6. Pat zucchini noodles dry with paper towels
7. Toss noodles with pesto sauce
8. Add cherry tomatoes
9. Serve raw or lightly warmed
10. Garnish with extra basil and pine nuts

📝 Ingredients:

• 1/2 cup organic chia seeds
• 2 cups almond milk or coconut milk
• 2 tablespoons maple syrup or raw honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Fresh organic berries (strawberries, blueberries, raspberries)
• Sliced almonds
• Coconut flakes
• Fresh mint leaves

👨‍🍳 Instructions:

1. In a large bowl, whisk together chia seeds and plant milk
2. Add maple syrup, vanilla, and cinnamon
3. Whisk vigorously to prevent clumping
4. Let sit for 5 minutes, then whisk again
5. Cover and refrigerate overnight (at least 4 hours)
6. In the morning, stir pudding well
7. Divide into serving bowls or jars
8. Top with fresh berries, sliced almonds, and coconut
9. Drizzle with extra honey if desired
10. Garnish with mint and serve chilled