1 baguette 1 block lavender cheddar cheese (Rogue Creamery kills it with this cheese..) 1/2 onion 1 bunch kale juice 1 lemon salt chop kale and place in a bowl with lemon juice … Continued
2 medium DEERFIELD FARMS heirloom tomatoes 8 oz. fresh mozzarella 4 oz of basil 1 cup balsamic vinegar top with Himalayan pink salt or, better yet, serve on a … Continued
2 cups cubed watermelon* 2 cups cubed cantaloupe* 1/4 cup brown sugar 2 limes* zested & juiced 1/4 olive oil pinch salt pinch chili flake 1/2 cup basil* chiffonaded … Continued
12 oz. quinoa – traditional or inca red* 12 oz. vegetable broth – this is rebel advice, America’s Test Kitchen believes a 1:1 ratio (instead of 1:2 ratio) produces … Continued
1 pint heirloom cherry tomatoes, cut in half* 1/2 jalapeno (a whole if you like spicy), diced 1/4 red onion*, diced 1 clove garlic, chopped 2 tbsp cilantro*, … Continued
1/2 jicama 1 fuji apple juice of 1 lime 1/4 tsp chili powder (add more if you want it spicy!) cut up jicama and apples into bite size pieces … Continued
1 bunch asparagus* 2 tsp olive oil ½ red bell pepper julienne 2 tbls. sesame oil 2 cloves garlic minced 1 tsp fresh ginger minced Chili flakes 2 oz. soy sauce … Continued
8 cups peeled and diced fuji apples 1 cup brown sugar 1 cup white sugar 2 eggs 2 cups flour (sprouted whole grain flour is bomb… just sayin’) … Continued
1 mango (2 ataulfo mangoes – they are tiny…but incredibly delicious) 1 fuji apple 1 clamshell of strawberries juice of 1 lemon 1 tbsp chopped mint cut all fruit … Continued
2 artichokes 2 tbsp butter 1/2 cup vegetable broth (or whatever broth speaks to you.. follow your heart) 1 clove chopped garlic zest and juice of 1 lemon salt … Continued
