Sides

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INGREDIENTS

2 cups leafy greens

1 cup chopped dandelion greens

8 figs

Ghee

1/2 medium cucumber

2 tbsp pepitas

2 tbsp walnuts

Balsamic

Lemon juice

Olive oil

INSTRUCTIONS

1. On a pan over medium-high heat, add 1 tbsp of ghee.
2. Slice figs in half and lay them face down on the pan, searing for 2 minutes.
3. Lower the heat and pour 2 tbsp of balsamic on the figs with a pinch of salt. Caramelize until the figs are soft.
4. Combine leafy greens, dandelion, cucumber, figs, pepitas, and walnuts in a serving dish.
5. For the dressing, combine the juice of 1 squeezed lemon, 1 tbsp olive oil, salt, and pepper.
6. Evenly coat the salad in the dressing and serve. Enjoy your flavorful and nutritious salad!

INGREDIENTS: Gluten Free

1/2 cup Himalayan buckwheat flour

1/2 cup golden flax meal

4 pasture-raised eggs

1/2 cup almond butter

1/4 tsp cinnamon

1 tsp apple cider vinegar

1/2 cup filtered water

1 tsp baking soda

1/4 cup extra virgin olive oil

1/2 tsp sea salt

1/2 cup dried cranberries

2 tbsp pepitas

INSTRUCTIONS

1. Preheat oven to 350F.
2. Combine all ingredients in a mixer, blend until smooth. Pour into an 8x4 loaf pan lined with parchment paper.
3. Sprinkle additional cranberries and pepitas on top.
4. Bake for 30 minutes.

INGREDIENTS

1 large broccoli head

2 cups spinach

2 medium peeled carrots

1/2 yellow onion

5 garlic cloves

3 gold potatoes

2 cups boiling filtered water

1/4 cup plain yogurt (no sugar)

2 celery stalks

3 tbsp nutritional yeast

1 tsp paprika

Salt

Pepper

Avocado oil

INSTRUCTIONS

1. Preheat oven to 400F.
2. Chop broccoli, carrots, yellow onion, garlic, and celery. Place them on a baking sheet, spread, and coat evenly with avocado oil, salt, and pepper to taste.
3. Boil potatoes until soft. Remove from water once done and set aside. Cube one potato to add to the soup later.
4. Set aside a handful of broccoli and that one potato for garnish later. Then add all remaining roasted veggies, spinach, yogurt, potatoes, nutritional yeast, paprika, and boiling water to a blender and blend until smooth.
5. Pour the mixture into a bowl, top with remaining broccoli, cubed potato, a dash of yogurt, and pepper. Serve & Enjoy!

INGREDIENTS

1 head of cauliflower

Avocado oil

Salt and pepper

1 cup fresh parsley

1 cup fresh cilantro

1/2 yellow onion

1 cup chopped brown mushrooms

4 garlic cloves

1/2 cup olive oil

1/4 cup shelled pistachios

1/2 lemon, juiced

INSTRUCTIONS

1. Preheat oven to 400F.
2. For the Cauliflower: Chop off the bottom of the head of cauliflower. Coat with avocado oil, salt, and pepper, and place the head in the middle of the cast-iron pan.
3. In a separate bowl, chop up the yellow onion, mushrooms, and garlic. Coat this mixture evenly with avocado oil, salt, and pepper, and place it around the cauliflower in the cast-iron. Place a lid on the cast-iron and bake for 50 minutes. Uncover the last 5 minutes to add pesto on top of the cauliflower head.
4. For the Pesto: Combine parsley, cilantro, olive oil, pistachios, lemon juice, salt, and pepper with a splash of water in a blender until smooth.
5. Slice cauliflower into cake-shaped pieces and serve.