Raw Bounty Salad

1 head organic Go Green Agriculture butter lettuce, washed and roughly chopped
¼ cup organic sunflower sprouts, washed
¼ cup organic watercress, washed and roughly chopped
1 organic red bell pepper, julienned
1 organic carrot, chopped into matchsticks
1 organic English cucumber, chopped into 1” pieces
¼ cup organic Sunfood raw, spiced, and pitted Botija olives, roughly chopped
2 tablespoons raw sunflower seeds
1/2 cup raw organic tahini
1/2 cup fresh organic lemon juice
½ organic shallot, peeled and roughly chopped
1 clove organic garlic
1/2 teaspoon sea salt
1/4 cup water, or more for desired consistency


  1. Combine all salad ingredients to a large bowl.
  2. Add all dressing ingredients to a blender and blend until smooth and creamy. Add more water to thin, if desired.
  3. Gently incorporate the dressing into the salad. Serve immediately.

Zucchini Pasta with Pea Pesto

4 organic zucchini
1 pound organic shelled peas
1/4 cup Bella Vado organic avocado oil
1/4 cup fresh organic basil leaves
2 organic garlic cloves
2 tablespoons fresh organic lemon juice
Salt and Pepper, to taste
filtered water, as needed
1 organic red bell pepper, julienned
1/2 bunch organic asparagus, chopped into 1” pieces on the diagonal, ends discarded


  1. Using a julienne peeler or mandolin, make your zucchini noodles. Set aside in a large bowl.
  2. In a high speed blender or food processor, add the peas, avocado oil, garlic, basil, lemon juice, and salt and pepper to taste. Puree until smooth, adding water if needed.
  3. Pour the sauce over the noodles, scraping clean with a spatula. Add in the bell pepper and asparagus.
  4. Gently toss the noodles well to coat. Garnish with freshly ground pepper and serve.

Sesame Ginger Grilled Salmon

Serves 4

1 lb salmon fillets or 2 salmon steaks
1/4 cup organic olive oil
2 tablespoons organic rice vinegar
2 tablespoons organic honey
1 organic shallot, minced
2 teaspoons freshly grated organic ginger
1 clove minced organic garlic
2 tablespoons organic tamari
1/8 teaspoon fresh ground black pepper
1 tablespoon black sesame seeds
2 tablespoons olive oil (for grill surface)


  1. Combine marinade ingredients.
  2. Cover salmon with marinade and let stand at room temperature for 20 minutes. Flip salmon over after 10 minutes to marinade the salmon equally.
  3. Cook on uncovered grill, directly over medium coals for approximately 7 minutes each side. Baste with remaining marinade throughout grilling.

Nutrition information provided by Scripps
Sesame Grilled Salmon Nutrition

Grilled Peaches over Baby Spinach

Serves 4
4 ripe organic peaches, halved and pitted
4 tablespoons organic balsamic vinegar
4 tablespoons blue cheese crumbles
4 cups organic baby spinach
organic avocado oil
1/4 cup organic pistachios, roughly chopped
pinch of sea salt and organic black pepper


  1. Preheat grill to medium-high heat.
  2. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over and cook for another 2 to 3 minutes.
  3. Transfer the peach halves to a plate. Drizzle with balsamic and sprinkle with blue cheese. Let the blue cheese melt for 3 minutes.
  4. Portion spinach to 4 serving plates. Drizzle with olive oil.
  5. Place 2 peach halves on top of spinach on each plate. Sprinkle with pistachios, salt, and pepper.

Nutrition information provided by Scripps
Grilled Peaches Nutrition

Veggie Sliders

1/2 cup organic brown rice
1 organic onion, diced small
3 large organic red beets (about 1 pound), diced small
3-4 cloves organic garlic, minced
1 can organic black beans, drained and rinsed
juice from 1/2 organic lemon
1 Tbsp. organic olive oil
2 Tbsp. organic parsley, minced
1 tsp organic coriander
1/2 tsp organic thyme
2 Tbsp. organic unbleached white flour
sea salt and fresh black pepper, to taste
sliced cheese (optional)
slider buns


  1. Bring a large amount of water to a boil. Add the rice and reduce heat to a simmer. Cook rice until it’s a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set aside.
  2. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion and reduce heat to medium. Cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds.
  3. Pour the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, beet and onion mixture, lemon juice, olive oil, and all the spices. Stir to combine and taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until fully combined.
  4. Heat a cast-iron skillet over high heat. Add a few tablespoons of olive oil to completely coat the bottom of the pan. Once the oil is hot, shape the mixture into patties and add to the pan. The patties should begin to sizzle right away. Once all the patties are in the pan, reduce the heat to medium-high.
  5. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If the patties begin to break apart, just reshape them with a spatula. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.
  6. Build the veggie sliders on the buns and serve immediately.

BBQ-Chipotle Sliders

For the mushrooms:
2 Tbsp. organic olive oil
1 Tbsp. organic butter
12 oz. organic button mushrooms, chopped
1 medium organic shallot, finely diced
sea salt and freshly ground pepper, to taste
1 Tbsp. chopped fresh organic thyme leaves
2 Tbsp. chopped fresh organic parsley leaves

For the chipotle sauce:
1 cup organic Bbq sauce
2 Tbsp. pureed canned chipotle in adobo
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

For the sliders:
1 lb. organic ground chuck
sea salt and freshly ground black pepper, to taste
2 Tbsp. organic olive oil
5 slices sharp cheddar cheese
fresh slider buns


  1. Sauté the mushrooms in olive oil, sea salt, black pepper and butter for a few minutes then add the shallots and continue to cook a few minutes longer. Remove from heat and add in chopped thyme and parsley. Set aside.
  2. Add Bbq sauce, chipotle peppers, sea salt and black pepper to blender and blend until mixed. Set aside.
  3. In a large bowl, mix ground chuck, sea salt, black pepper, olive oil together until all ingredients are mixed thoroughly. Form mixture into 5 patties.
  4. Place patties onto the grill for 3-4 minutes per side for a medium burger. Alternatively, if you are using an oven, bake the sliders @ 350° for about 8-10 minutes.
  5. Place cooked patties on the buns. Top with Bbq-chipotle sauce, cheddar cheese and sautéed mushrooms.

Bison Sliders


1 lb ground bison

1 tsp organic garlic powder

1 tsp sea salt

1 tsp organic chili flakes

1 tsp fresh organic ground pepper

2 tsp hoisin sauce

8 mini whole-wheat organic buns

1 organic tomato, thinly sliced

1 small organic red onion, thinly sliced into rounds

7oz Jimbo’s California Coleslaw


  1. Pre-heat grill over a medium high heat.
  2. In a large bowl, combine the ground bison with the garlic, salt, chili flakes, pepper and hoisin sauce. 
  3. Once you have all the ingredients well incorporated, form mixture into 8 patties.
  4. Place burgers onto the grill for 3-4 minutes per side.
  5. Layer tomato, onion, and patty on the bottom half of the bun and top with a dollop of coleslaw. 

Makes 4 servings (8 mini burgers).

Turkey Parmesan Sliders

1.5 lbs ground turkey
2 Tbsp grated parmesan cheese
1 tsp organic minced garlic
1/2 tsp organic dried basil
1/2 tsp organic dried oregano
1 tsp sea salt
1 tsp organic ground black pepper
1/3 cup organic Vegenanise
1 Tbsp organic Dijon mustard
16 dinner rolls


  1. Preheat oven to 350 degrees.
  2. Combine turkey, cheese and all seasonings (no Veganaise or Dijon) and mix together well.
  3. Shape turkey into 16 small patties. Place patties on a greased baking sheet. Bake at 350 degrees for 8-10 minutes or until cooked thoroughly. Be careful not to over cook or they will become dried out.
  4. In a small bowl, combine Veganaise with Dijon until blended well.
  5. Toast buns for a brief time, spread Dijon mixture on roll, place patty on top.

Additional items for slider would be tomatoes or melted cheese.

Makes 16

Turkey Spinach Sliders

1/2 bunch organic spinach, stems removed, leaves chopped
4 organic green onions, thinly sliced
1 clove organic garlic, finely chopped
1 lb. ground turkey
1/4 teaspoon ground organic cumin
sea salt & black pepper
3 tablespoons organic olive oil
12 slider rolls
organic mayonnaise
organic red onions, sliced
organic pickle slices


  1. Combine spinach, green onions, turkey and cumin in a medium bowl. Season with salt & pepper. Using a fork, mix gently just to combine. Form turkey mixture into twelve 1/2-inch thick patties.
  2. Heat oil in a large skillet over medium heat. Working in 2 batches, cook patties until golden brown and cooked through (do not press down on patties with spatula while cooking), about 5 min per side. Transfer to plate.
  3. Build sliders with turkey patties and toppings. Serve immediately.

Makes 12

Grilled Chicken Bacon Sliders

4 whole boneless, skinless chicken breast halves
16 slices Applegate Sunday bacon
sea salt & pepper to taste
Cajun seasoning
16 slider rolls
16 slices of your favorite cheese
chipotle Vegenaise
organic olive oil

organic lettuce
organic tomato slices
grilled organic onions
organic spinach


  1. Chop bacon pieces in half and either fry in pan or cook in oven.
  2. Slice the chicken breast in half, horizontally. This will give you 8 thinner pieces. Chop the 8 pieces in half to make 16 chicken “patties”.
  3. Brush both sides of the chicken pieces with olive oil and season with Cajun seasoning, sea salt, and pepper.
  4. Cook chicken pieces on a grill for a few minutes on each side. Lay the cooked bacon and cheese slices on top of the chicken. Cook until the chicken is cooked completely and the cheese is melted.
  5. Cut the slider buns in half and toast on the grill or leave them as is. Spread the chipotle Veganaise on the bottom half of the buns. Build the sliders with the chicken and toppings. Serve immediately.
  6. Makes 16 sliders