Prep
½ cup pumpkin seeds
1 bunch kale
1 large golden beet
1 large red beet
½ red onion
2 tablespoons fresh dill
1 clove garlic
½ lemon
 
Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently. Separate kale leaves from stems, slice leaves and stems. Peel and dice beets.  Chop red onion and dill. Mince or finely slice garlic. Juice lemon to make 1 tablespoon juice.

Marinade
Himalayan salt
Freshly ground black pepper
3 tablespoons red wine vinegar

Place kale, beets and onion in a large mixing bowl and season liberally with salt and pepper. Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.)

Salad
6 tablespoons extra virgin olive oil
½ cup crumbled feta

Whisk together the oil, garlic, dill, lemon juice. Toss the oil mixture with the kale, beets and onion. Add feta and pumpkin seeds. Mix and serve.

Serve
Serve salad topped with feta and pumpkin seeds
 
Preparation: 20 minutes
Serves: 4

Prep
Sprouted rice or quinoa
1 shallot
2 cups shiitake mushrooms
2 cups broccoli florets
3 large carrots
6 cloves garlic
1½ inch piece ginger
2 cups chicken, cooked
1 lime

Cook quinoa or rice according to package directions, to make 2 cups cooked grains.
 
Finely chop shallots. Roughly chop mushrooms, and broccoli. Thinly slice carrots. Mince or finely chop garlic, grate ginger. Shred or roughly chop chicken meat. Slice lime into wedges.

Stir-fry
2 tablespoons coconut oil
½ cup coconut aminos
½ teaspoon Himalayan salt
1 tablespoon turmeric
½ cup sugar snap peas

Heat coconut oil in a wok or large skillet. Add shallots and cook 1 minute, stirring frequently. Add mushrooms; cook 2 minutes, stirring frequently. Add garlic and ginger, then carrots and broccoli; cook 3 minutes, stirring frequently. Stir in coconut aminos, salt and turmeric. Add peas and chicken; cook long enough to warm chicken.

Serve
Serve over rice or quinoa with lime wedges.
 
Preparation: 45 minutes
Serves: 4

Shopping tip
When purchasing fresh salmon, ask your fishmonger to debone and remove skin for you.

Prep salmon
1 pound wild salmon
1 teaspoon Himalayan salt

If not already done, prep salmon by deboning and removing skin. Season with 1 teaspoon salt, and cut into 1 inch cubes. Refrigerate for 30 minutes while preparing the soup.

Prep soup
3 shallots, chopped
1 tablespoon butter
4 cups chicken stock
2 cans coconut milk
1 inch ginger, grated
2 stalks fresh lemon grass
½ teaspoon red curry paste
½ teaspoon fish sauce
1 teaspoon Himalayan salt
4 ounces rice noodles
1 bunch baby bok choy, chopped

In a dutch oven or soup pot, sauté shallots in 1 tablespoon butter until translucent. Add stock, coconut milk, ginger, lemon grass, curry paste, fish sauce and salt. Bring to a boil over medium heat, cook for 20 minutes. Decrease heat to low and simmer for another 5 minutes.

Increase heat to medium, add salmon and simmer for 5 minutes. Add rice noodles and baby bok choy and continue simmering until rice noodles are cooked, approximately 5 minutes.

Serve
1 lime, cut into wedges
2 tablespoons cilantro, chopped
 
Ladle into bowls, garnish with cilantro and lime wedges.
 
Preparation: 60 minutes
Serves: 4

This gentle curry is a sweet combination of sweet and mild heat. In addition to balancing the squash’s natural sweetness, the curry paste provides antioxidants and cancer-fighting benefits. If you prefer a more robust curry taste, feel free substitute with a stronger curry paste. Winter squash, such as butternut, provides many vitamins and minerals such as B vitamins, potassium and magnesium, as well as Omega 3 and fiber. 

Prep
1 cup shallot, finely chopped
2 cloves garlic, thinly sliced
2 pound butternut squash
1 can chickpeas
½ cup cilantro
2 cups quinoa
 
Peel and slice shallot and garlic. Peel and remove seeds from one large butternut squash, chop into bite-sized chunks. Rinse and drain one can chickpeas. Chop cilantro.
 
Cook quinoa according to package instructions.

Curry
1 tablespoon coconut oil
1 can coconut milk
3 tablespoons mild curry paste, or more to taste
1 teaspoon salt
 
In a large pot over medium heat, melt coconut oil. Add shallot and garlic and cook, stirring frequently, until shallot is soft, about 3 minutes. Add coconut milk, curry paste and salt, bring to a boil. Add squash, return to boil.
 
Reduce heat and simmer, uncovered, 15 minutes or until squash is tender. Stir in chickpeas and cilantro, continue to cook until warmed through.

Serve
1 lime

Slice lime into wedges; serve curry with a squeeze of lime over a bed of quinoa.
 
Preparation: 30 minutes
Serves: 4