CIN

• 1 cup beans
• 1” kombu (seaweed) or pinch sea salt 1 cup red onion minced
• 3 Tbs umeboshi vinegar
• 2 Tbs olive oil
• 1⁄2 cup parsley
• 1 tsp toasted sesame oil, (optional)

• 1 zucchini, ends removed and sliced
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tomato, sliced or handful of cherry tomatoes
• 1/8 cup sliced red onion
• 1 cup kale, tough stems removed
• 2 slices white cheddar or chipotle gouda cheese
• 2 large Udi's gluten free tortillas
• 4 tablespoons hummus

Mushrooms:

• 4 large portobello mushrooms, stems removed
• 1/3 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil (I use a brand called California Olive Ranch and it’s certified)
• ½ teaspoon ground cumin
• ½ teaspoon ground black pepper¼ teaspoon smoked paprika
• 1 ½ tablespoon crushed garlic

Chimichurri:

• ½ cups flat leaf Italian parsley, finely chopped
• 1 ½ tablespoon crushed garlic
• 1 shallot, minced
• ¼ teaspoon red pepper flake
• 3 tablespoon avocado oil
• 3 tablespoon fresh squeezed lemon juice
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 small, ripe avocado, sliced into bite-sized cubes
   

• 1 package tempeh, cut into portion size blocks or triangles
• 1⁄2 cup brown rice vinegar
• 3 Tbs maple syrup
• 2 Tbs tamari
• 2 cloves garlic, minced
• 1 Tbs rosemary or thyme, dried or fresh
• 1 Tbs kudzu or arrowroot starch
   

• 1 bunch greens, separate leaves and stems, slice thin
• 1 Tbs seaweed flakes or finely chopped seaweed
• 2 tsp shoyu
• sesame oil

• 4 cups greens OR cabbage, shredded
• 1 cup red cabbage, shredded
• 1 cup carrot, shredded
• 2 oranges, juiced with pulp
• 1 Tbs umbeboshi paste
• 1/4 cup almonds, dry roasted sea salt
   

Salad Ingredients:

• 1 cup quinoa
• 2 cups water
• 4 cups green beans, trimmed and snapped into 2-inch pieces
• 1 can / 1.5 cups cooked garbanzo beans, drained and rinsed
• 1 can / 1.5 cups cooked kidney beans, drained and rinsed
• 1 cup chopped seedless cucumber
• 1/4 cup diced red onion
• 1/3 cup Kalamata olives, pitted and sliced
• 1/4 cup chopped fresh basil

Dressing:

• 1/4 cup olive oil (optional, omit for oil-free version)
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, pressed
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Sea salt and freshly ground black pepper, to taste
   

• 4 cups whole grain, cooked
• 1⁄2 cup yellow or red onion
• 1 cup shredded or thinly sliced vegetables, (kabocha/butternut squash, carrot, daikon, etc.)
• sea salt

• 4 cups fruit, cut in bite size pieces
• 1 Tbs kudzu
• sea salt

• 1 cup fruit
• 1⁄4 cup nuts
• optional additions: coconut water, super foods, greens
• sea salt