VEGGIE-TERRAIN

Steamed Greens with Chickpeas

1/2 cup chickpeas

2 stalks bok choy blanched

2 leaves of kale whole steamed

1 leaf of swiss chard steamed

1 broccoli floret steamed

Handful of Spinach steamed

Squeeze lemon on top to taste. Top with wakame, pomegranates, whole raw almonds and a sprinkle of sesame seeds.

Cabbage leaf stuffed with shredded carrot, kale, mashed kidney beans, cashews & brown rice:

1 red cabbage cut into three even pieces to create three rolls
1 large carrot cut into small thin julienned pieces
1/2 kale leaf thinly pulled apart into small pieces
1/2 cup of mashed kidney beans
Crushed handful of cashews for each roll
1/2 cup cooked and cooled brown rice

All ingredients evenly added to each roll

Kale Pine Nuts and Sweet Potato Salad

8 ounces steamed kale, washed and dried

¼ cup olive oil

¾ cup whole raw pine nuts

1½ teaspoons salt

1 teaspoon paprika

1 medium sweet potato sliced

1 medium shallot

¼ cup red wine vinegar

1 teaspoon stevia

¾ teaspoon hot dijon mustard

Sensational Green Salad

1 avocado cubed

1 leaf kale (raw)

1/2 cup of chickpeas

1/2 cup sesame sticks plain unsalted

1/2 cup of peanuts plain unsalted

1/3 cup of sunflower seeds

1 floret of broccoli (raw)

Mix together and serve.

Power Salad

Spinach enough to fill bowl per serving requirements

1/2 cup chickpeas

Handful of almonds

1 avocado sliced into thick wedges

1/2 block marinated tofu in soy sauce (marinade for approx 20 mins)

Handful goji berries

1/2 cup sunflower sprouts

1 large shredded carrot

Gruyere Onion & Brocoli Soup

2½ cups croutons

1 cup gruyere cheese shredded

2½ carrots sliced

½ tsp extra virgin olive oil

2 white onions thinly chopped

1 tsp brown sugar

Thyme

Parsley

5½ cups homemade vegetable stock

1 stalk celery

1 cup bean sprouts

1 cup broccoli

Boil vegetables and ingredients in stock until tender. Add in blender until smooth.
Add croutons once soup has been blended and cooled. Garnish with Thyme and Parsley.