Ingredients:
1 cup of beetroot
1 half cup of purple olives
1 cup of chopped tomato
1 small red bell pepper
1 cup of chopped carrots
1 small yellow/orange bell pepper (colour of choice)
1 cup sliced cabbage
1 cup of chopped cucumber
4 cups of desired greens (spring mix, romaine, kale etc)
1 tablespoon extra virgin olive oil (or flax oil/oil of choice)
1 tablespoon balsamic vinegar or apple cider vinegar
1 clove garlic finely chopped
1 tablespoon finely chopped parsley

optional:
-1 half avocado
-any extra vegetables or seeds

sauce:
mix olive oil, apple cider vinegar (or balsamic), garlic and parsley together and stir well (add himalayan salt and pepper to taste)

Instructions:
-Place the vegetables in a bowl ‘next to each other like a rainbow’ : the red bell pepper and tomato, the carrots, a yellow, cucumber, spring mix/lettuce/greens, avocado, some blue/purple cabbage, the beetroot and olives
-Pour the sauce on the salad evenly
-Serve and enjoy (feel free to mix all of the ingredients if you desire)

Optional Instructions:
-evenly distribute sauce in two mason jars
-layer the mason jars with half of each of all of the vegetables (in a rainbow like colour scheme)
-shake well before serving
-eat immediately or place in the fridge for up to 3 days before consuming

servings:
2

Ingredients:
4 medium sweet potatoes
1 can black beans (drained and rinsed)
1 large bunch of kale
1 lemon
1 tablespoon of extra virgin olive oil (or coconut oil/oil of choice)
himalayan salt
black pepper

Instructions:
-Poke multiple holes into sweet potatoes and bake until tender (about 45-60 minutes)
-Steam or boil kale and black beans
-Mix oil, lemon juice, salt and pepper and pour over kale and black beans
-cut sweet potatoes in half and evenly distribute kale and black beans on top

optional:
saute coconut oil, garlic and kale

servings:
2

Ingredients:
15 ounce can of chickpeas
2 ripe avoados
1 medium tomato or 1 cup of cherry tomatoes
1 half cucumber
1 large carrot chopped or grated
2 tablespoons fresh dill
2 tablespoons of cilantro
2 teaspoons of cumin (ground)
1 teaspoon cayenne
himalayan/sea salt to taste
1 half green pepper
1 half red/yellow pepper
1 medium red onion
1 minced clove garlic
juice from 1 lemon
2 tablespoons of extra virgin (cold pressed) olive oil

optional:
pumpkin seeds or any other type of seeds
add herbs of choice

Instructions:
-Place the olive oil, lemon juice, cumin, garlic and salt into a small bowl and mix together
-Place the chickpeas in a large bowl and then add the rest of the ingredients
-Pour the olive oil, lemon juice and salt mixture onto the salad and mix well
-Serve salad as a meal or add to a healthy wrap or as desired

Ingredients:
4 cups of arugula
4 cups of romaine
2 pears chopped
1 half cup of walnuts
1 half cup of cranberries/raisins

1 half cup water
2 lemons (juice)
2 tablespoons healthy mustard
1 tablespoons honey or maple syrup
pinch of himalayan salt

Instructions:
-Lay down the arugula and romaine into a bowl
-Slice pears and lay on top of the greens
-Sprinkle the cranberries/raisins and walnuts on top of the pears
-mix the water, lemon juice, mustard, honey and himalayan salt together and pour over salad
-serve half of the salad onto one plate

Servings:
2

Ingredients:
1 packet of small potatoes
1 tablespoon of extra virgin olive oil
himalayan salt

1 half cup basil leaves
1 half cup raw cashews
1 quarter teaspoon himalayan or sea salt
2 tablespoons nutritional yeast
2 tablespoons hulled hemp seeds
3 tablespoons water
2 tablespoons olive oil

Instructions:
-Preheat oven (425F) and link a baking pan with parchment paper
-Cut mini potatoes in half
-Rub potatoes with olive oil/coconut oil and sea salt
-Bake potatoes for about 15 minutes and turn over for another 15 minutes or until tender
-Make pesto: blend the cashews, garlic, basil and sea salt until evenly chopped
-Add the hemp seeds, nutritional yeast and miso
-While the blender is running pour in the olive oil and water
-Pour the pesto into a jar with a lid with a thin layer of oil to top it off
-Coat the desired amount of potatoes with the pesto and enjoy!

Ingredients:
1 cup of basil
1 half cup of raw cashews
2 cloves of garlic
1 teaspoon white miso
4 tablespoons of hulled hemp seeds
4 tablespoons of nutritional yeast
4 tablespoons of olive oil
4 tablespoons of water
1 half teaspoon sea or himalayan salt

Instructions:
-Place the cashews, garlic and basil into a food processor until evenly blended
-Add the nutritional yeast, hemp seeds, sea salt and miso and start processing the mixture
-While the processor is on, slowly pour the olive oil into the mixture and then pour the water in as well
-When the mixture is well blended scoop the pesto into a small glass container/jar and add a very thin layer of olive oil on top to prevent oxidation
-Add to healthy pasta, salads, crackers or sandwiches

Ingredients for Zoodles:
5 zucchinis
1 half cup of basil
1 and half cups of cherry tomatoes
1 cup of chopped mushrooms

Instructions:
-Spiralize the zucchinis
-Chop the basil into small pieces and chop the cherry tomatoes and mushrooms in half
-Add the spiralized zucchini into a large bowl
-Combine the basil, tomatoes and mushrooms to the zucchini

Sauce Ingredients:
1 and a half cups of raw cashews (soak for a few hours)
1 cup of water
1 teaspoon honey (or sweeter of choice)
1 half cup of lemon juice
1 and half teaspoons of white miso
1 half teaspoon of himalayan or sea salt

Instructions:
-Rinse and drain the cashews
-Place the cashews, miso, sea salt, miso, lemon juice, honey and water into a blender and pulse until smooth
-Spoon the desired amount of sauce onto the vegetables

Ingredients:
Coconut wraps (or a healthy wrap of choice)
A large bunch of romaine lettuce
An avocado
A medium tomato
A large carrot
A few pieces of bell pepper
A few pieces of purple onion
Healthy mustard
2 tablespoons of nutritional yeast
2 handfuls of sprouts

optional:
any vegetable or filling of your choice
healthy chicken pieces
chickpea salad

Instructions:
-Grate the carrot and slice the avocado and tomato into slices
-Simply lay out a wrap and place a piece or two of romaine lettuce on top
-Neatly lay 1 or 2 slices of avocado, tomato, the onion, bell pepper and the grated carrot on the lettuce
-Top with the sprouts and then add mustard and half a teaspoon of nutritional yeast on top
-Roll up the wrap and serve (add a toothpick to keep together if they won’t be eaten immediately)

Optional:
-if you don’t like mustard, add a healthy sauce of choice (ie. a ‘healthy’ mayo or vegan cheese sauce)
-if you want a more ‘filling’ meal, add some healthy chicken pieces or chickpea salad etc.
-if you would like a sweet wrap, spread almond butter on the wrap and fill with sliced banana or fruit and roll up