📝 Ingredients:

• 2 cups organic quinoa, cooked
• 1 cup organic chickpeas, sprouted
• 2 cups organic kale, massaged
• 1 organic sweet potato, roasted
• 1 organic avocado, sliced
• 1/2 cup organic cherry tomatoes
• 1/4 cup organic sunflower seeds
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon organic maple syrup
• 2 tablespoons water

👨‍🍳 Instructions:

1. Cook quinoa according to package, let cool
2. Roast sweet potato cubes at 400°F for 25 minutes
3. Massage kale with lemon juice until tender
4. Whisk tahini, lemon, maple syrup, water for dressing
5. Layer quinoa in bowls
6. Top with kale, chickpeas, sweet potato
7. Add avocado, tomatoes, sunflower seeds
8. Drizzle with tahini dressing, serve

📝 Ingredients:

• 1 large organic butternut squash
• 1 organic onion, diced
• 3 cloves organic garlic
• 1 can organic coconut milk
• 4 cups organic vegetable broth
• 1 teaspoon organic turmeric
• 1/2 teaspoon organic cinnamon
• 1/4 teaspoon organic nutmeg
• 2 tablespoons organic coconut oil
• Fresh organic sage leaves

👨‍🍳 Instructions:

1. Roast squash halves at 400°F for 45 minutes
2. Scoop out flesh, set aside
3. Sauté onion and garlic in coconut oil
4. Add squash, broth, spices
5. Simmer 20 minutes
6. Blend until silky smooth
7. Stir in coconut milk
8. Garnish with crispy sage leaves

📝 Ingredients:

• 2 bunches organic kale, stemmed
• 1 cup raw cashews, soaked
• 3 cloves organic garlic
• 2 tablespoons organic lemon juice
• 2 tablespoons nutritional yeast
• 1/4 cup organic olive oil
• 1/2 cup hemp seeds
• 1/4 cup organic pumpkin seeds
• Sea salt and black pepper

👨‍🍳 Instructions:

1. Soak cashews 4 hours or overnight
2. Blend cashews with garlic, lemon, nutritional yeast
3. Slowly add olive oil while blending
4. Massage kale with dressing
5. Toast hemp and pumpkin seeds
6. Top salad with toasted seeds
7. Season with salt and pepper
8. Serve immediately

📝 Ingredients:

• 2 cups organic brown lentils
• 2 organic sweet potatoes
• 1 organic onion, diced
• 2 organic carrots, diced
• 2 organic celery stalks, diced
• 1 cup organic peas
• 4 cups organic vegetable broth
• 2 tablespoons organic tomato paste
• 1/4 cup organic coconut milk
• Fresh organic thyme

👨‍🍳 Instructions:

1. Cook lentils in broth until tender
2. Roast sweet potatoes until soft
3. Sauté vegetables until tender
4. Add tomato paste, cook 2 minutes
5. Combine with cooked lentils
6. Mash sweet potatoes with coconut milk
7. Layer lentil mixture in baking dish
8. Top with sweet potato mash
9. Bake at 375°F for 30 minutes

📝 Ingredients:

• 4 large organic zucchinis
• 2 cups organic basil leaves
• 1/2 cup organic pine nuts
• 3 cloves organic garlic
• 1/2 cup organic olive oil
• 1/2 cup organic parmesan, grated
• 1 cup organic cherry tomatoes, halved
• Sea salt and black pepper

👨‍🍳 Instructions:

1. Spiralize zucchinis into noodles
2. Toast pine nuts until golden
3. Blend basil, pine nuts, garlic
4. Slowly add olive oil while blending
5. Stir in parmesan, season
6. Toss zucchini noodles with pesto
7. Add cherry tomatoes
8. Serve immediately, garnish with basil

📝 Ingredients:

• 2 cups organic Medjool dates, pitted
• 1 cup organic almonds
• 1/2 cup organic cashews
• 1/4 cup organic chia seeds
• 1/4 cup organic hemp hearts
• 2 tablespoons organic cacao powder
• 1 teaspoon organic vanilla extract
• Pinch of sea salt

👨‍🍳 Instructions:

1. Soak dates in warm water 10 minutes
2. Process almonds and cashews until coarse
3. Add dates, process until sticky
4. Add chia, hemp, cacao, vanilla, salt
5. Process until well combined
6. Roll into 1-inch balls
7. Refrigerate 1 hour to firm
8. Store in airtight container