Ingredients:

• 5 celery stalks
• 1 large cucumber
• 1 bunch cilantro
• 1 lime or lemon
• 1 green apple

Directions:
Rinse off vegetables and push through juicer of choice. Drink immediately after juicing. Makes 1 serving.

Ingredients:

• 2 tablespoons Dandy Blend
• 1 teaspoon Anandamide
• 1 cup unsweetened almond, coconut or cashew milk
• 15 drops vanilla stevia
• 4 ice cubes

Directions:
Put almond milk, Dandy Blend, Anandamide, and vanilla stevia in a blender with ice. Bend until thoroughly mixed and ice incorporated. Pour and enjoy!
 
Makes 1 serving.
Low Glycemic, Vegan, Egg Free, Detox Friendly, Clear Change, Heart Healthy
Glycemic friendly, Grain Free, Dairy Free, Gluten Free, Egg free

Ingredients:

• 2/3 cup chia seeds
• 2 cups unsweetened almond, coconut or cashew milk
• ¼ cup cocoa
• 15 drops vanilla stevia
• ½ pinch of sea salt
• ¼ cup fresh berries (optional topping)
• ¼ cup pistachios (optional topping)

Directions:
Put chia seeds, almond milk and vanilla stevia  in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla stevia in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.
 
Makes 2 servings.
Calories: 280 Protein: 3g Carbohydrates: 24g Fat: 8g Fiber: 7g
Low Glycemic, Vegan, Egg Free, Detox Friendly, Clear Change, Heart Healthy
Glycemic friendly, Grain Free, Dairy Free, Gluten Free, Egg free

​Zucchini fritters can be made in advance, stored in the fridge or freezer for quick meals. Keep this recipe in mind for busy days when you know you need a great snack on hand!
 
Ingredients:

• 1 1/2 pounds zucchini (3-4 zucs), grated
• 2 teaspoons salt
• 1/4 cup almond flour
• 1 cup pre-cooked garbanzo beans (canned may be used)
• 1 clove garlic, minced
• 2 green onions chopped
• 3 eggs, beaten
• ½ -1 teaspoon black pepper
• 2 tablespoons coconut oil

 

Directions:
Place grated zucchini in a large bowl. Add salt and gently toss so that the salt covers the zucchini and let sit for 10 minutes. Use a clean dish towel or paper towel to soak as much moisture from the zucchini as possible. Then, add the rest of the ingredients and mix well. Heat coconut oil in a large skillet over medium high heat. Scoop 2 tablespoons of batter for each fritter. Flatten the fritters with spatula, and cook so that each side is golden brown. This dish can be served warm with a topping of greek yogurt or cashew cream and a nice side salad. Make large batches and freeze in serving sized ziplock baggies to take on the go snacks or lunches.
 
 
Makes 4 servings.
Calories: 218 Protein: 8g Carbohydrates: 16g Fat: 7g Fiber: 4g

​Ingredients:
2 pounds green beans, trimmed
2 teaspoons extra-virgin olive oil
1 medium onion sliced in long, thin wedges
1/4 teaspoon salt
Ground pepper to taste
1/4 cup toasted pine nuts
5-10 dehydrated or fresh figs
1 grated beet (optional)
 
Directions:
1. Sauté onion with olive oil in a large sauté pan until golden .
2. Slice figs in ½ or 1/4 sized equal pieces and add to the onions, let figs get a light crust.
3. Add pine nuts and allow them to slightly brown.
4. Add green beans, stir occasionally for even heat, cover and let cook until slightly tender.
 
Makes 8 servings.
Calories: 99 Protein: 5g Carbohydrates: 10g Fat: 5g Fiber: 5g

​Ingredients:

• ½  cup coconut cream
• 1 tablespoon olive oil
• 2 teaspoons curry powder
• 2 teaspoons brown rice syrup
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups cauliflower chopped
• 1 cup peas
• ½ medium onion chopped

 
 
Directions:
Sauté onion in large sauté pan with olive oil.
Add cauliflower and peas to browned onions.
Stir in spices and coconut cream.
Let simmer until cauliflower is slightly tender.
Serve and enjoy



Makes 4 servings.  Serving size: 1 cup  Calories: 130  Protein: 4g  Fat: 5g  Fiber: 8g

This recipe is great for your immune system and great for your waistline!
 
Ingredients:

• 2 tablespoons olive oil
• 1 onion diced fine
• 1 leek chopped into thin slices
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ tsp cardamom (optional)
• 3-4 cloves crushed garlic 
• 2 cups pumpkin puree (roughly one can)
• 2 cups vegetable broth
• 1 can coconut cream (regular or light)
• Pinch of salt and black pepper to taste
• ¼ cup mixed pumpkin seeds and sunflower seeds (topping)

 
 
Directions:
In a large soup pot, sauté the onion and leek in olive oil until golden.
Add pumpkin puree, vegetable broth, coconut cream and mix with wisk until uniform.
Add spices and continue to wisk as the soup simmers for 20 minutes.
Serve in bowls and top with pumpkin and sunflower seeds.
 
Makes 4 servings.
Calories: 180 Protein: 3g Carbohydrates: 14g Fat: 8g Fiber: 4.5g

​This salad is a quick and easy fix when you are looking for something with extra pizazz. The arugula is slightly spicy and tangy, balanced with the sweetness of the apples.  Gourmet flavors made easy!
 
 
Salad Ingredients:

• 4 cups lightly packed arugula greens
• 1 apple sliced thinly
• ¼ cup pine nuts
• 6 chopped figs

 
Lemon Vinaigrette Dressing Ingredients:

• ¼ cup lemon juice or the juice of 2 lemons
• 1 tsp. honey or brown rice syrup
• 4 tablespoons olive oil
• 1 pinch of salt to taste
• 1 date (if additional sweetness is desired, blend 1 date with the above ingredients)

 
 

Directions:
Start by blending the ingredients for the dressing until homogenous.
If you like this dressing, make a large batch of it by doubling the recipe and store in the refrigerator.
Next, combine arugula greens with apple slices, chopped figs, and pine nuts in a large salad bowl.
Then cover the salad with dressing and mix well. Serve and enjoy!
 
Makes 2 servings
Calories: 185  Protein: 3g Carbohydrates: 17g  Fat: 12g  Fiber: 7 g