Serves 2

1 pound white fish (cod)

1 teaspoon turmeric powder

2 cloves garlic, minced

1 tablespoon ginger, minced

1/2 teaspoon salt

1 tablespoon fish sauce

1 tablespoon avocado oil

2 large shallots, sliced

2 scallions, sliced into 1-inch section

2 cups fresh dill, loosely chopped

Slice cod into 2 inch pieces.  Add the cod to a bowl with all the ingredients through fish sauce.  Mix and marinate for 15 minutes.

Spray avocado oil on the air fryer basket.  Place the cod pieces in a single layer.  Air fry at 330 degrees for 10 minutes.  Set aside after cooking.

In a small sauce heat 1 tablespoon of avocado oil in medium heat, when oil shimmers add shallots, and cook until slightly caramelized.  Remove from the stove, add scallions and dill, and stir to coat.  Pour mixture over fish.

Plate with lettuce, mint, shiso leaves and rice paper along with dipping sauce.

Serves 4

2 cups arugula

1 cup water

8 eggs

1/2 cup feta cheese (Mt.Vikos)

1/4 cup olive oil

1 clove garlic, minced

salt and pepper to taste

In a large saucepan, combine arugula and water.  Cover, place over medium heat, and cook until tender, about 5 minutes.  Drain well in a colander, pressing out the excess liquid.  Place in a cheese cloth and squeeze dry.

Preheat a broiler.  In a bowl, beat the eggs just until blended.  Season with salt and pepper.  In a 9-inch flameproof frying pan over low heat, warm the olive oil.  Add the garlic and saute until fragrant, about 30 seconds.  Add the greens and a pinch of salt, stir and toss to coat the greens well.  Stir in the eggs and sprinkle feta cheese evenly on top.  Cook, lifting the edges as needed to allow the uncooked egg to flow underneath, until set around the edges but still moist in the center, about 10 minutes.  Place under the broiler until the top is puffed and golden.  

Remove from the broiler and transfer to a serving plate.  Serve hot, cut into wedges.

1 whole pasture raised chicken about 3.5 lbs. (Jimbo’s has them)

filtered water

Cut chicken into pieces and place in a 7 quart crockpot. Pour filtered water all the way to the top. Turn on low and let it cook for about 16 hours. Strain chicken from broth. Store in glass jars in the refrigerator. You can eat the chicken with your broth. The separated chicken provides an excellent meal option for your dogs.

Serves 2

2 cups of chicken broth

2 pasture raised eggs

salt

Cook 2 cups of chicken broth on medium heat in a small pot. When it comes to a boil turn off the heat. Add 2 eggs in and place the lid on. Set timer for 3 minutes for soft boil eggs. Salt to taste. Add garlic powder or turmeric for extra flavor.

Pour into 2 bowls with 1 egg each.

Serves 4

1/2 cooked roasted chicken (Jimbo's and Whole Foods has Rosie's organic unseasoned)

12 cups chicken broth (plain)

2 carrots, cut into thirds

1 small onion

1 ginger (about 2 inches)

2 tablespoons of fish sauce (Red Boat brand)

4 star anise

1 cinnamon stick

1/4 teaspoon whole cloves

1/2 teaspoon peppercorns

1 tablespoon salt

Rice noodles (2 boxes of Ocean's Halo Organic Rice Noodles)

Garnishes: green onions, cilantro

Condiments: lime wedges, bean sprouts, fresh Thai basil, culantro, hoisin sauce (Organic Premier Japan Asian Fusion Sauce or Full Circle Organic Hoisin Sauce), fresh chiles or jalapeños

In a large stainless steel stock pot, char the whole onion and ginger with skin on until well charred (skip if you don't want to char, put cut up onion and ginger into pot). Add chicken broth, carrots, star anise, cinnamon, salt, cloves, and peppercorns.

Bring broth to a boil, then reduce heat to a low simmer. Cook for 1.5 hour. Stir occasionally. Add fish sauce at the end and more salt if needed. Strain broth.

While the broth is cooking, shred the roasted chicken (use thighs for moist chicken) and set aside. Put any skin and bones in the stock pot. Chop green onions and cilantro. Cut lime into wedges. Set up a condiment plate with bean sprouts, lime wedges, culantro, Thai Basil, and fresh chiles or jalapeños.

When the chicken broth is almost ready. In a separate pot. Bring 6 cups of water to a boil. Add noodles and cook for 3-5 minutes, or until tender. Drain, rinse with cold water and divide into 4 bowls. Top with shredded chicken, green onion, and cilantro. Pour hot chicken broth into bowls and serve with condiments.

Notes: If using raw chicken (use 2 pounds of thighs) and 12 cups of water instead of chicken broth. Cook for 3 hours instead of 1.5 hours. Remove chicken after 1 hour, shred meat and set aside. Return bones and skin to continue cooking in broth.

Serves 4

5 cups unseasoned chicken broth

1/2 cup cooked lump crab meat (use Alaskan king crab)

2 beaten egg whites

1 1/2 cup green asparagus

1 tablespoon fish sauce or salt

Thickener:

3 tablespoons arrowroot powder

4 tablespoons room temperature water

Garnishes:

4 sprigs of cilantro thinly sliced

ground white pepper or black pepper

sesame oil

Wash asparagus and remove any rough ends. Slice into half inch pieces then set aside. Heat chicken broth in a stock pot. Once it comes to a boil, add cooked crab meat. Reduce heat to a low simmer and cook for 5 minutes. Season soup to taste with fish sauce or salt. While gently stirring the pot in a clockwise direction, add the beaten egg whites in a slow stream to get long strands of cooked eggs. Add the arrowroot mixture. Cook for 10 minutes or until broth thickens. Add asparagus and cook for 5 more minutes. When ready to serve, garnish with cilantro or green onions, ground pepper and a drizzle of sesame oil.

Serves 4

1 broccoli head, chopped into bite size pieces

3 cups chicken broth or filtered water

1 small onion, chopped

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons of mint oil

(Mint Oil Recipe: blend 1/4 cup of mint leaves with 1 cup of olive oil in a blender)

Cook the olive oil over medium heat in a large stockpot. When the oil shimmers add garlic and onion. Cook until the onion is transparent, about 5 minutes. Add the broccoli, chicken broth, salt and pepper. Cover and cook for 20 minutes.

Remove from heat and let cool slightly. Use an immersion blender to blend until completely smooth. For a smoother blend use a blender. Add 1 tablespoon of mint oil and blend quickly. Pour into individual bowls. Drizzle more mint oil on top.

Serves 2

2 sweet potatoes, peeled and cubed

4 cups chicken broth or filtered water

2 tablespoon olive oil

2 cloves garlic, minced

1/4 teaspoon grated fresh ginger

1/4 teaspoon ground turmeric

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground black pepper

Salt to taste.

Heat the olive oil in a large stockpot over medium heat. Add the sweet potatoes and cook, stirring often, until slightly softened, about 10 minutes. Add the garlic, ginger, turmeric, cloves, pepper and salt to taste. Cook for 2 more minutes. Add the broth or water and simmer until the sweet potatoes are completely soft, about 35 minutes. Blend with an immersion blender or use a blender after letting it cool slightly. Pour into 2 bowls.

Drizzle with sour cream or coconut cream.

Serves 4

20 leaves of small romaine lettuce

1 small orange

1 medium avocado

1 shallot

dressing:

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon minced fresh basil

salt and freshly ground pepper

garnish:

flake salt (optional)

Slice shallots lengthwise. Peel orange and slice thinly into wheels then slice in half. In a small bowl mix lemon juice, olive oil, basil, salt and pepper to taste. Peel and slice avocado crosswise.

Place 5 romaine lettuce leaves on each plate. Spoon 2 slices of avocado, slice orange and a few shallots onto each lettuce leaf. Drizzle with dressing and top with flake salt.

Serves 4

5 cups cooked jasmine rice (Lundberg Family Farms)

1 1/2 cups cooked crab meat

4 eggs

12 cloves of garlic, chopped

4 green onions, chopped

2 tablespoons coco aminos

4 teaspoons fish sauce

1 teaspoon white or black ground pepper

salt to taste

6 tablespoons avocado oil

Cook rice as instructed on the package. Pour out onto a cookie sheet pan and spread rice to keep from sticking together in large clumps.

Heat oil and garlic in a large pan or wok over medium heat. Stir until garlic turns golden. Add eggs, scramble slightly, then let them set about halfway before stirring to break up the pieces. Turn heat up to high then add rice, coco aminos, fish sauce, and pepper. Toss to distribute sauce evenly. Once mixed, add crab meat and continue tossing for about 3 minutes. Once the rice is dry and some of the grains are toasted, turn off the heat and toss in the green onions. Salt to taste.

Serves 4

12 medium shrimp, peeled and deveined

3 cups cooked jasmine rice

2 eggs

1/2 cup diced shallots

1 cup fresh pineapple, diced into half inch pieces

1/2 cup roasted unsalted cashews

2 green onions, chopped

1 1/2 teaspoon curry powder

1/2 teaspoon white pepper

1 teaspoon salt

2 tablespoons coco aminos

2 teaspoon fish sauce

3 tablespoon avocado oil

Combine curry powder, white pepper and salt in a small bowl. Combine coco aminos and fish sauce in another small bowl. In a large frying pan or wok, heat 2 tablespoons of oil until hot over medium heat. Add the shrimp and sear on both sides until done (approximately 2 minutes per side). Remove the shrimp from the pan, leaving all the oil behind. Add 1 tablespoon of oil to the pan, then add the onions and eggs. Scramble slightly, when the egg is half way cooked, add the rice and toss to mix. Add the wet and dry ingredients to the pan. Toss until the rice grains are evenly coated. Add pineapples and cashews. Let rice sit undisturbed for 15 seconds to toast and brown slightly. Repeat the toasting process a few more times. Turn off the heat, add cooked shrimp and stir in green onions.

Serves 4

1 green papaya (2 pounds)

1 green mango

1/4 cup Vietnamese coriander (rau ram)

1/4 cup mint

1/4 cup Thai basil

1/4 cup roasted pistachios, finely chopped

2 tablespoons fried shallots (optional)

20 shrimp

1/4 teaspoon salt

1/4 teaspoon garlic powder

dressing:

3 tablespoons coco aminos (Big Tree Farms)

2 tablespoons lime juice

1 tablespoon water

2 cloves garlic, minced

1 red chili, deseeded and minced (optional)

1/4 teaspoon salt

Peel green papaya, cut in half, deseed and shred with papaya shredder (Kiwi brand). Peel mango and shred. Chop Vietnamese coriander, mint, and Thai basil. Toss green papaya, mango, and herbs together in a bowl.

Mix all dressing ingredients together. Pour the dressing over the salad and toss to coat.

Peel and devein shrimp. Toss with salt and garlic powder. Grill 2-3 minutes per side on the stove top grill.

Divide salad into four plates. Place 5 shrimp per plate. Sprinkle with pistachios and fried shallots.

Serves 4-6

8 skinless chicken thighs

1 preserved lemon, quartered and seeds removed

1 large yellow onion, diced

1 cup unseasoned chicken broth

3 medium carrots, cut into 3/4 inch slices

1/2 cup pitted green olives

5 cloves minced garlic

2 tablespoons date syrup

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

salt and ground black pepper

2 tablespoons chopped fresh parsley leaves for garnish

Combine the spices in a large bowl and set aside. Remove the flesh from the preserved lemons and chop the flesh finely. Reserve rind for cooking. Add the lemon flesh to the spice bowl along with the onion, chicken broth, date syrup, green olives, garlic and olive oil. Lightly sprinkle salt and pepper on each side of the chicken thigh. Add chicken to the bowl and let marinate overnight in the refrigerator.

Preheat the oven to 425 F. Add enough olive oil to a large baking dish so it coats the bottom. Place carrots along with marinated chicken in the baking dish. Bake the chicken for 1 hour, or until the chicken is light golden brown. Reduce the heat to 350 F and continue baking for another 30 minutes. The chicken should be browned and the juices should run clear.

Serves 4

2 pounds chicken wings

2 tablespoons coco aminos

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1 teaspoon ground black pepper

Garlic sauce:

10 garlic cloves, minced

1/4 cup ghee

In a large bowl, add the chicken wings and pat dry with paper towels. In a small bowl combine the spices; garlic powder, onion powder, paprika, salt and pepper. Add coco aminos to chicken. Sprinkle the spice mix over the chicken until evenly coated. Marinate overnight or for at least 2 hours in the refrigerator.

Preheat the oven on broil for 20 minutes. Line a baking sheet with aluminum foil, then place a rack on top. Place the wings on a baking rack leaving some space in between the wings. Broil 10 inches away from the heating element 10-15 minutes per side, depending on the level of crispness and browning.

Meanwhile, prepare the garlic sauce by combining the ghee and minced garlic in a small saucepan on medium heat. Remove from heat when garlic is golden.

Once the chicken wings are out of the oven, coat them evenly with garlic sauce.

Serves 2

2 ripe avocado

2 cans of sardines in olive oil

1/4 cups diced celery

2 tablespoons mustard

7 mixed kalamata olives, diced

1 tablespoon lemon juice

1 tablespoon chopped cilantro

salt to taste

Open sardine cans and drain off liquid. Place the sardines in a small bowl with mustard and stir until the fish is completely broken up. Add diced celery, lemon juice, diced olives, cilantro, and salt to taste.

Wash and cut the avocado into halves. Remove the stones. Place the avocado onto a plate and fill the center hole with the sardine mix.

Serves 4

2 cauliflower heads

1/2 cup extra virgin olive oil

2 teaspoons minced shallots

1/2 teaspoon garlic powder

2 teaspoons Italian seasoning

1 teaspoon cayenne pepper

1 lemon, juiced/zest

sea salt and black pepper to taste

Place olive oil, shallots, garlic powder, Italian seasoning and cayenne pepper in a medium bowl. Add salt and black pepper to taste. Add zest and juice of 1 lemon. Whisk to combine. Transfer to a shallow pan. Using a large knife, cut off the cauliflower stem flush with the head. Place the stem ends down on a cutting board. Slice each cauliflower in half. Then cut into slices 1/2 to 1 inch thick (steaks). Place cauliflower steaks into the shallow pan and coat on both sides. Broil 5 to 8 minutes per side.

Serves 4

3 large golden beets

1 cup arugula

1 romaine lettuce, chopped

1 purple carrot, chopped

1/3 cup salted shelled pistachios

1/4 cup feta cheese (Mt. Vikos)

1 tablespoon olive oil

1/4 teaspoon salt

Dressing:

1/4 cup apple cider vinegar

3 tablespoon olive oil

1 teaspoon dijon mustard

1 teaspoon minced garlic

3/4 teaspoon salt

Preheat the oven to 400 F. Slice each golden beet into eight segments. Toss in 1 tablespoon of olive oil and 1/4 teaspoon of salt. Place the beets in a single layer in a baking dish. Roast for 40 minutes until tender.

In a small bowl whisk together the apple cider vinegar, olive oil, dijon mustard, garlic and salt.

Arrange remaining ingredients on a plate with roasted beets and drizzle with dressing.

Serves 4

1 package organic Sura Vermicelli (sweet potato noodles)

1 bok choy, chopped

1 carrot, peeled, cut into matchsticks

1 shallot, thinly sliced

1 garlic minced

1/4 cup coco aminos

1 tablespoon avocado oil

1 1/2 tablespoon sesame oil

salt to taste

Boil noodles for 7 minutes or until translucent and just tender. Drain, transfer to a bowl and toss in 1 tablespoon of sesame oil.

Heat 1/2 tablespoon of avocado oil over medium heat in a frying pan. Cook carrots and shallots for 2 minutes or until tender crisp. Salt lightly and pour into a small bowl.

Reheat the pan with 1/2 tablespoon of the avocado oil. Cook garlic and bok choy until tender then salt lightly. Add noodles and carrots with shallots. Season to taste and drizzle with the rest of the sesame oil.