• 1 tbsp. Honey
• 1 tbsp. Balsamic Vinegar
• 2 Peaches, cut into wedges
• 1 lb Baby Arugula, rinsed
• 1 Shallot, sliced thin
• 1 cup Sliced Almonds, toasted
• 1 bunch Purple Basil, cut into thin strips
• 4 ounces Goat Cheese, crumbled

Dressing:

• Third cup Yogurt
• half tsp. Fresh Lemon Juice
• 1 tsp. Dijon Mustard
• 2 tsp. honey
• 2 tbsp. plus 2 tsp. balsamic vinegar
• third cup extra virgin Olive Oil
• Salt and Pepper to Taste

Directions
Salad:

1. In a medium mixing bowl, combine 1 tbsp. honey and vinegar; add peaches and coat.
2. In large pan, sear peaches over medium heat for about 2 1/2 mins per side or until peaches are carmelized. remove and let cool.
3. In a large bowl, toss together peaches, arugula, shallot, almonds, basil and 1/2 cup of the dressing.
4. Serve with 1 oz Goat Cheese on top.

Dressing:

Whisk together all ingredients or combine in a Mason Jar

• 1 glass of water (12-16 oz.)
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. lemon juice
• 1 tsp. cinnamon
• 1 dash cayenne pepper (optional)
• 1 packet stevia

1. Blend all ingredients together

• 4 tbsp. Coconut Oil, melted
• 6 cups Chicken Broth
• 5 cups of Peeled Carrots, thinly sliced into rounds
• 2 cups fresh chopped Onions
• 2 tsp. Curry Powder
• 1 tbsp. fresh ginger, minced
• 1 tsp. Coriander seeds, powder
• 3/4 tsp. Yellow Mustard Seeds, powdered
• 2 tsp. lime peel, finely grated
• 3 tsp. fresh lime juice
• Sea Salt and Black Pepper to taste
• Plain raw milk or goats milk yogurt for garnish

1. Melt coconut oil over medium heat in soup pot
2. Add coriander, mustard seed powder, curry powder and ginger powder. Stir for a minute.
3. Sprinkle with sea salt and pepper
4. Add onions and sauté until soft
5. Add Chicken broth and sliced carrots and cook on medium low heat for about 30 mins
6. Puree in blender  until smooth, then return to pot.
7. Stir in lime juice and season with more sea salt and pepper to taste.
8. Serve garnished with Yogurt & Parsley

1. Saute veggies over medium heat until tender (8-10 mins)
2. Combine veggies with beef and parsley in a bowl
3. Form into 4 patties and grill until done
4. Serve on sprouted grain buns with lettuce tomato onion bean sprouts

• 1 lb Beyond Organic Greenfed Beef
• 1 cup Chopped Onion
• 1 Tbsp. grapeseed Oil
• half cup tomato sauce
• half cup sweet & tangy BBQ sauce (pg. 117)
• 1 tsp. sea salt

• Heat oil in large skillet over medium heat
• Saute onions until translucent (2-3 mins) add ground meat and brown
• Add tomato sauce, BBQ sauce and sea salt. Reduce heat and simmer for 10 mins
• serve on sprouted grain or grainless bread/buns

• 2 cups whole walnuts
• 2 ½ cups Medjool dates, pitted
• 1 cup raw cacao
• 1 cup raw unsalted almonds, roughly chopped
• quarter tsp. sea salt

• Place walnuts in food processor and blend on high until the nuts are finely ground.
• Add the cacao and salt. Pulse to combine.
• Add the dates one at a time. The consistency should be like cake crumbs but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
• In a large bowl, combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer of fridge until ready to serve Store in an airtight container.

• 1 Tbsp. Coconut Oil
• 1 small Onion, chopped
• 3 cloves Garlic, minced
• half tsp. Turmeric & Paprika
• 1 can Organic Pumkin
• 1  1/2 cups Organic Chicken Broth
• 1 jar Roasted Red Peppers
• 1/3 cup Cashew Butter
• 1 tsp. Maple Syrup
• 1/2 tsp. Celtic Sea Salt & Black Pepper
• 1 Tbsp. Organic Lemon Juice
• 1/2 cup, Organic Coconut Milk

1. Heat Coconut Oil over medium heat in a sauce pan
2. Brown Onion then add garlic for two minutes.
3. Add everything but, Coconut Milk, lemon juice, maple syrup.
4. Bring to a boil, then allow to simmer for 5 minutes
5. Stir in salt, pepper and lemon juice.
6. Pour into blender and puree until smooth.
7. Serve in a bowl with Parsley garnish

• 4 tsp pumpkin seed oil
• 1/2 cup natural unsalted pepitas (shelled pumpkin seeds)
• Sea salt
• 2 cups fresh cranberries or frozen, thawed
• 1 1/3 cups chopped green onions (dark green parts only; about 2 bunches)
• 1 cup chopped fresh cilantro
• 2 Tbsp minced, seeded serrano chiles
• 4 Tbsp raw honey
• 6 Tbsp fresh lime juice

1. Heat oil in skillet over medium heat.
2. Add pepitas then stir until golden, about 1 minute.
3. Transfer to plate and sprinkle with sea salt.
4. Place cranberries in processor or blender. Using on/off turns, process until finely chopped. Transfer to bowl.
5. Add onions, cilantro, and chiles. Stir honey and lime juice in another bowl until combined dissolves.
6. Add cranberry mixture and pepitas to lime juice mixture; stir to combine.
7. Serve with Rice Chips or Mary’s Gone Crackers

• 1 Tbsp. sea salt
• 1 pound green beans, ends snapped
• 8 ounces baby portabella mushrooms
• 2 1/4 Tbsp. Grapeseed Oil
• 1 Tbsp. minced garlic

• White pepper, to taste
• 2 Tbsp. Gluten Free Baking Flour
• 1 cup organic Goat milk
• 2/3 cup raw pumpkin seeds
• 1/4 cup Mary’s Gone Crackers

Directions

1. Preheat oven to 425 degrees. Lightly oil a 9 x 13-inch glass baking dish. Set aside.
2. Prepare an ice bath by filling a large bowl with cold ice water and ice. Set aside.
3. Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender. Drain the beans in a colander and immediately plunge them into an ice bath. Drain the beans again in a colander. Dry the beans with a kitchen towel or paper towels (don’t skip this part!). Set aside.
4. Cut mushrooms into small pieces.
5. In a large skillet over medium-high heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and white pepper to taste. Remove skillet from heat. Add the cooked green beans into the skillet with the mushrooms and gently toss. Transfer the green bean-mushroom mixture to the prepared baking dish.
6. To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over medium-high heat and whisk constantly for 1 minute. Slowly add the milk and continue whisking until all of the milk is used and the mixture is creamy and smooth, about 2 minutes. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat.
7. Add the pumpkin seeds, Mary’s Gone Crackers, to a blender or food processor; process by pulsing about 10 quick times. Season with salt and pulse again. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture. Bake, uncovered, for 10 minutes. Garnish with whole pumpkin seeds before serving.

• 4 Turnips, cut into steak fries
• 1 Tbsp. Grapeseed or Coconut Oil
• 1/2 tsp. Garlic Powder
• Sea Salt & Black Pepper to Taste

• Preheat oven to 425 deg.
• In a large bowl, toss all ingredients until turnip fries are well coated.
• Place in a single layer on a cookie sheet
• Bake for 15-20 minutes
• Flip fries and bake an additional 15-20 minutes

Homemade Ketchup goes perfect with these Turnip Fries

• 1 large Zucchini
• 2 eggs
• 3 Tbsp. Italian Seasoning or more to taste
• 1 cup Gluten Free Flour
• 1/2 cup Fresh Grated Romano (hard sheep cheese)

• Preheat oven to 450 deg.
• Slice Zucchini into thin slices 1/4″ -1/8″
• Mix Flour and Italian Seasoning in bowl
• Wisk together 2 eggs in separate bowl
• Coat Zucchini slices in egg then dredge through flour mixture
• Place on cookie sheet (coat in coconut oil for easier cleanup)
• Bake for 8-10 mins
• Add fresh grated Romano then flip
• Bake 8-10 more mins or until crispy
• Serve Hot

• 2 lb. boneless, skinless turkey (breasts, thighs, legs, etc.)
• 1 med. leek, sliced
• 2 stalks celery, chopped
• 2 tsp. thyme leaves
• 1 tsp. oregano leaves
• 1 tsp. Italian seasoning
• 1 c. winter squash, peeled & cubed
• 1 med. carrot, chopped 1 cinnamon stick 1 16 oz. can organic tomatoes

• Place turkey, leeks, celery and spices into crock pot. Turn on high and sauté until leeks become translucent.
• Add squash, carrots, cinnamon stick, tomatoes, water or stock and simmer, covered, for 2-3 hours on medium or up to 6-8 hours on low.
• Remove cinnamon stick just prior to serving.

• 1 lb. ground or shredded turkey
• 1/2 small onion, finely diced
• 1/4 tsp. each: cumin, marjoram, black pepper, oregano, cayenne pepper, ginger
• 1/2. tsp. each: dried basil, thyme, sage
• 2 tsp. sea salt
• 2 Tbsp. Mary’s Gone Crackers, crushed
• 1 egg, lightly beaten
• 2 Tbsp. raw or organic butter

• Sauté onions in 1 Tbsp. Butter until soft and translucent.
• Combine all ingredients (except remaining butter) in a large bowl
• Form into patties and cook in remaining butter

• 4 turkey or chicken breasts, cooked & diced
• 1 stalk celery, diced
• 4 green onions, chopped
• 1 apple, peeled, cored & diced
• 2/3 c. golden raisins 1/2 c. chopped pecans
• 1/8 tsp. ground black pepper
• 1/2 tsp. curry powder
• 3/4 c. mayonnaise alternative such as Vegenaise w/ grapeseed oil

• In a large bowl, combine all ingredients and mix well.
• Refrigerate and Serve cold

• 2 cups Cranberries
• half cup Organic Apple Juice
• half cup Organic Raw Honey
• 1 tsp. fresh grated Orange Rind
• half cup Pecans (or walnuts)

• Combine cranberries, apple juice and honey in a sauce pan and simmer for 5 minutes or until most berries pop
• Remove from heat, stir in grated pecans and orange rind
• Cool to room temperature, then chill in the refrigerator
• Serve Chilled

• 1 sm. Butternut Squash
• 2 Apples, chopped
• half Red Onion, chopped
• 1 cup Brussel Sprouts, Chopped
• 2 Tbsp. Grapeseed Oil
• quarter cup Crumbled Goat Cheese
• quarter Tsp. Cardamom
• Chopped Parsley as Garnish
• Sea Salt and Pepper

• Preheat oven to 400
• Mix in bowl, Squash, Apples, Brussel Sprouts, Onions, Oil, Cardamom, Salt and Pepper
• Lay baking sheet.
• Roast for 45-50 Mins tossing every 15 mins
• Remove and let cool for 5 mins.
• Serve on plate and top with Goat Cheese and Parsley garnish.

1. Peel, Seed, Dice, Chop and Mince all ingredients according to ingredient list
2. Mix in bowl and toss until everything is coated and spices are evenly distributed
3. Serve cold with Mary’s Gone Crackers

• 1 Eggplant
• 1-2 Tbsp. Coconut Oil
• 4 Tbsp. Gluten Free Flour
• Basil & Sea Salt to sprinkle on top
• 1 small wedge of Raw Sheep Cheese
• 1 jar of Organic Marinara Sauce

• Cut Eggplant into 1 inch thick pieces
• Put Flour in bowl and coat both sides of Eggplant
• Melt Coconut Oil over medium heat
• Sautee Eggplant in pan and sprinkle Basil & Sea Salt on top
• Cook for 5-6 mins on each side
• Make sure you add more coconut oil when you flip the eggplant
• Place cut pieces of Sheep Cheese on top and allow to start melting before serving

1. Cut all Chicken Strips in half
2. In a medium sized bowl, combine Flour, Garlic Powder, Paprika, Cayenne, Black Pepper, Sea Salt
3. Melt Coconut Oil in pan over medium heat
4. Coat both sides of chicken with flour mix
5. Place all in pan and cook for 6-7 minutes
6. Add butter to pan, drizzle Hot Sauce on chicken and flip
7. Cook 2nd side for 6-7 minutes
8. Serve Hot

• 1 cup raw cashew butter
• 1/3 cup lemon juice
• 1/3 cup raw honey
• 4 dates
• 1 tsp. vanilla
• 1/2 tsp. celtic sea salt

1. In blender, chop dates first to make sure they will integrate in the pudding smoothly
2. Combine all remaining ingredients in blender
3. Blend until smooth
4. Refridgerate and serve cold

• 2 cinnamon sticks
• 1 tablespoon whole cloves
• 1/2 teaspoon whole allspice
• 2 quarts organic 100% apple juice (fresh juiced if possible)
• 1 lemon, thinly sliced
• 1 orange, thinly sliced

1. Juice apples for 2 qts of juice
2. Combine 1 cup apple juice and spices in large dutch oven, boil then simmer 10 minutes
3. Strain spices returning liquid to dutch oven. add cider, lemon & orange
4. Cook over low heat until thoroughly heated.
5. Serve warm

• 1 cup Raw Pecans, chopped
• 1 cup Dried Apples, chopped
• 1 cup raisins
• 1 cup Raw Sunflower Seeds
• 1/2 cup Raw Almonds, chopped
• pinch of ground cloves, cinnamon and nutmeg

• Combine all ingredients in a bowl
• Serve

• 1 bunch, Organic Kale, chopped
• 1 Tbsp. Coconut Oil
• 1 Onion
• 4-5 cloves, Garlic, chopped
• Sea Salt to taste

• Chop Kale, Onion and Garlic
• Melt Coconut Oil then, sautee in pan over medium heat
• Salt to Taste

• 1 c. raw coconut oil
• 3/4 c. raw carob (or cocoa)
• 2 t. vanilla flavor
• 1 c. raisins, raw nuts, coconut, or whatever you want

1. Melt Coconut Oil in a bowl
2. Stir in carob powder, vanilla, raisins and nuts.
3. Pour onto a wax paper covered cookie sheet
4. Place in freezer or fridge until hardened (usually 15 mins).
5. Break into pieces and serve.

• 1/2 cup quinoa
• 1 cup water
• 2 eggs
• 5 Tbsp. unsweetened apple sauce
• pinch of salt
• 1/4 tsp. cinnamon
• 2 tsp chopped pecans
• 3/4 cup apple
• 1 tsp honey

• Boil Water then add Quinoa, Eggs, Apple Sauce, Salt and Cinnamon to simmer for 10-15 mins.
• Pour into oven safe bowl and broil on low in oven for 7 mins.
• Top with Pecans, Apple and Honey

• 1 lb. ground turkey
• 1 large zucchini, sliced
• 2 red peppers, cut into strips
• 2 green onions, chopped
• 1/2 Tbsp. grapeseed oil

• Season ground turkey with sea salt and pepper then form into patties.
• Heat Grapeseed Oil in pan over medium heat
• Fry turkey burgers
• Saute zucchini, red peppers and green onions
• Place Turkey Burgers on a bed of the sauteed veggies.