2 cups organic green cabbage, finely shredded
3 stalks organic green onion, finely chopped
1 organic red bell pepper, thinly sliced
½ cup organic cilantro, chopped
½ cup frozen organic corn, thawed
½ tbsp. organic olive oil
Juice of 1 small organic lime
1 tsp. organic dried oregano
½ tsp. organic ground cumin
1 clove organic garlic, very finely minced
¼ tsp. sea salt
½ tsp. organic ground black pepper
½ can organic black beans, rinsed
¼ cup organic fresh salsa
3 oz. organic goat chevre
In a large bowl, toss the green cabbage, onion, red bell pepper, cilantro, and corn with the olive oil.
In a small bowl mix lime juice, oregano, cumin, garlic, salt, and pepper then drizzle over salad and toss well.
Divide cabbage mixture between two salad bowls and layer black beans and salsa on top. Garnish with chevre and fresh cilantro.
1 head organic lettuce, chopped
1 organic pomegranate, seeds only
1 organic bell pepper, chopped
¼ cup organic red onion, chopped
1 organic tomato, chopped
¼ cup organic mint leaves, chopped Dressing
1/4 cup organic tahini
1 tbsp. organic chickpea miso
1 tbsp. organic lemon juice
1 tsp. organic sugar
1/4 cup or more warm filtered water
Sea salt and organic pepper to taste
Place all salad ingredients in a large bowl and stir well.
Mix together dressing ingredients in a small glass bowl.
Serve salad with a little dressing. Store leftovers in the refrigerator, but keep salad and dressing apart until ready to serve.
Serves 4 Ingredients
1 tablespoon, plus 1 teaspoon organic coconut oil
2 1/2 cups peeled and cubed organic sweet potato
1/2 organic red bell pepper, halved and sliced
1/2 cup diced organic yellow onion
1 teaspoon organic ground cumin
2 cloves organic garlic, minced
Sea salt and pepper, to taste
1 cup roughly chopped organic kale
6 organic eggs
1/4 cup organic cilantro, chopped
1/2 cup organic shredded cheese
Chipotle Crema (see recipe below), to taste
4 flour or brown rice tortillas
Melt one tablespoon coconut oil in a large skillet over medium heat.
Stir in sweet potato, bell pepper, onion, cumin, garlic, and a pinch of sea salt and pepper. Cook, stirring occasionally for about 5 minutes, or until the onions begin to caramelize.
Gently stir in kale and cook until potatoes are cooked through, about 8 minutes.
Meanwhile, in a separate pan, melt one teaspoon coconut oil over medium heat. Scramble eggs, stirring occasionally, until desired doneness is reached.
Lay tortillas out and divide eggs and kale mixture among all 4 tortillas. Top with cilantro, shredded cheese, and Chipotle Crema.
Roll up burritos and serve immediately.
6 oz. organic nonfat Greek yogurt
1 tablespoon chipotle sauce (see recipe below), or more if desired
1/2 teaspoon organic ground cumin
Combine all ingredients in a small bowl.
Chill until ready to serve.
1 tablespoon organic olive oil
1 organic shallot
1 organic green bell pepper, cut in half and seeded
2 cloves organic garlic
3/4 cup organic dried chipotle peppers, soaked in warm water 2-24 hours
1 can organic diced tomatoes
1/2 tablespoon organic tomato paste
1/2 teaspoon sea salt
Add ingredients in order listed to a high powered blender.
Blend until completely smooth.
Store in an airtight container in the refrigerator for up to a week or freeze.
Serves 4 Salad
8 cups fresh organic greens
2 organic dragon fruit, skin removed and diced
seeds of 1 organic pomegranate
1/4 cup raw organic macadamia nuts
1 organic avocado, sliced
Divide greens between 2 large bowls or plates and top with remaining ingredients. Serve with dressing on the side and add as needed.
1/4 cup organic extra virgin olive oil
juice & zest of one organic lime
juice of 1/2 organic lemon
5 stems organic mint, leaves and stems
1/2 organic avocado
2 tsp. organic honey
pinch sea salt
2-3 Tbsp. filtered water for consistency
Place all ingredients in a blender and combine until mint is pureed.
1 bunch of organic dino kale, de-stemmed and sliced into ribbons
juice of 1 organic lemon
organic olive oil
pinch sea salt
3/4 cup organic green and red grapes, halved
1/8 cup organic pumpkin seeds
1 organic apple, cored and sliced
1 small container organic blueberries
1 bag Organic Girl romaine hearts
3 organic green onions, sliced
1 organic ripe tomato, chopped
15 oz. can organic black beans, rinsed and drained
1 cup organic fresh cilantro, chopped
1/2 cup organic fresh corn, sliced off the cob
Follow Your Heart Vegan Ranch dressing, to taste
1/2 cup El Nopalito Roasted Salsa
1-2 ripe organic avocadoes, diced
1 cup organic tortilla chips, slightly crumbled
Chop lettuce into thin strips with a sharp knife and add to a large salad bowl.
Add green onions, tomato, black beans, cilantro and corn and toss with a desired amount of salad dressing.
Top with a half cup of salsa, avocado, and tortilla chips. Serve immediately.
3 cups organic Piel de sapo melon, diced to small cubes
2 cups organic fresh cucumber, diced to equal-sized cubes
juice and zest from 1 organic lime
1/4 cup organic onion, finely chopped
1/4 cup organic tomato, diced to small cubes
2 organic scallions, thinly sliced
1 bunch organic cilantro, coarsely chopped
pinch of salt
pinch of pepper
1 Tbsp. organic extra-virgin olive oil
1/2 organic jalapeno, seeds removed and chopped very finely
Fold all the ingredients together in a serving bowl.
Cover with plastic wrap and refrigerate at least two hours before serving, to let flavors incorporate. Serve alone, as a garnish for meats or as a dip with chips.