Cooked in pressure cooker for 20 minutes:

• 1 cup of organic lentils and or white rice soaked overnight

• Add your choice of veggies​​

• Brocolli or broccoli sprouts​

• Cauliflower

• Asparagus

• Brussel Sprouts

• Beets

• Add your choice of herbs​

• Rosemary​

• Thyme

• Oregano

• Sage

• 1 key lime​

• 1-2 tbsp of hemp seeds​

• 2 tbsp of organic coconut oil

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Blend the following:

• ​1 cup walnuts (soaked over night)

• 1 cup Brazil nuts (soaked over night)

• 2 apricot kernels (soaked over night)

• 1 cup Macadamia nuts (soaked for 1 hour)

• 2 tbsp Flax seed (soaked overnight)

• 1 tbsp chai seeds (soaked 1 hour)

• 1 tsp Sunflower lecithin1 tsp cinnamon

• ½ cup pumpkin

• 6 grams Cocoa

• 1 Tbsp of Organic Extra Virgin Olive oil

• 1 cup of berries (rotate rasp/black/blue)

• 1 cup organic unsweetened Macadamia nut milk

• 1 cup water

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• 2 tablespoon avacado or coconut oil

• Chickpeas

• Mushrooms

• 2 tomatoes or grape tomatoes

• 1 cup frozen artichoke hearts

• 1 cup frozen peas

• 2 cups Basmati rice(soaked)

• 4 cups vegetable stock

• 2 teaspoon turmeric powder

• Salt and black pepper to taste

  • Heat the oil in a paellera or a pan over medium heat and when it's hot, add the chickpeas, chopped tomatoes and cook for 5 minutes

  • Heat the veggie broth

  • Add the rest of the veggies and cook 5 minutes more

  • Add the rice and cook until it begins to be translucent

  • Pour the vegetable broth (hot), add the turmeric powder, salt and black pepper to taste

  • Stir the paella until all the ingredients are mixed and cook over medium or medium high heat for 15 minutes or until the rice is cooked. Add more vegetable broth if the rice is hard and dry

  • Let stand the paella (covered) for at least 5 or 10 minutes

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Bake sweet potato slices for 20 minutes at 450

• Mix:

  • 3 tbsp soaked walnuts

  • 3 tbsp soaked macadamia nuts

  • cilantro

  •  1 radish

  • 2 avocado

  • 1/2 can black olives

  • cut up grape tomatoes

  • lemon or lime(key) juice

    • in a bowl and top potato slices

    • ​​Top mix with sugar-free ketchup or salsa if you desire

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• Mix and choose: Sunflower Seeds - Macadamias - Cashews - Walnuts - Almonds - Brazil nuts - Pistachios (soak nuts overnight)

• 2 Tbsp: Olive Oil for Every Cup of Nuts

• Add to mixer and mix for 5-10 minutes

• Store in a glass container

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CHOOSE BERRIES 2 cups

• Blueberries - Raspberries- Blackberrys- Strawberries

• Mix berries and  1 can of organic coconut cream

• Add honey, if you desire

• Pour into glass container and freeze

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