To your healthy life.
Put all the ingredients in the Vita Mix and blend until smooth and creamy on a higher speed. Chill overnight. Before serving splash in hot sauce if desired.
Salads are always quick, easy and so nutritious because most of the ingredients are raw. They are also pretty to look at.
This salad contains:
*Organic Green Beans. Blanch the beans in boiling water for 3 minutes then put them in an ice bath to cool. Drain.
*Organic Heirloom Tomatoes, cut up.
*Organic Baby Cucumbers, sliced thin.
BASIL SALAD DRESSING
1/ 4 cup organic olive oil
1/4 cup organic lemon juice
1 tbs organic gluten free Tamari
2 tbs honey
1 1/2 tsp organic ginger juice (or 1/2-1 teaspoon grated ginger)
1/2 tsp salt
1/4 cup finely chopped organic basil
1 tsp finely chopped organic garlic
1 tsp finely chopped organic shallot
1 tsp organic dried chives
Put all ingredients in a blender and mix well.
Pour on the salad.
Place the first 3 ingredients in a sauce pan and bring it to a boil. Turn it down and let it simmer 15-20 minutes, covered. If it thickens too much add more almond milk.
To keep some raw in the diet, when the cereal is cooked, then add all the toppings.
The sweet crunch of the apple is the best. Add flax and pumpkin seeds for roughage and omegas. To keep in the theme of an alkaline morning add almonds for a favorite nut.
Coconut cream will give it a sweet creamy texture, and with added yacon syrup
it will keep it more low glycemic than with any other sweetener.
Cut the zucchini length wise so you get 4 pieces out of each zucchini.
Cut the pepper in thirds.
Cut the onion in large slices so they don’t fall apart on the grill.
These are going to marinade in a covered bowl or zip lock bag for
at least 30 minutes.
MARINADE
In the bowl mix together: 1/2 cup olive oil, 4 tbs. balsamic vinegar,
2 tsp. Agave, oregano, basil, salt, pepper,
Add the veggies tipping and turning so they get coated in marinade. Marinade 30 minutes.
When the time is up for the marinade, go outside, enjoy the weather and grill them.
THE FILLING
All ingredients will be layered in a lasagna pan.
Quinoa is first. Beat the 1 egg OR chia egg into the quinoa. Salt and pepper to taste. Mix well into the quinoa. Evenly spread on the bottom of the lasagna pan. Shake a bit of red pepper flakes on the quinoa.
Next, thickly spread the 6 cups of refried black beans. Try not to disturb the quinoa layer on the bottom. Sprinkle with the powdered cumin and ancho chile. Salt and pepper to taste.
Layer on the zucchini, strips of red pepper, and grilled red onion.
Top off with cut green olives
Pour the 16 oz. jar of salsa over the entire top of the lasagna.
To the 1 cup of Kite Hill add 1 tablespoon of lime juice and mix well.
Pour that over the top too.
Bake at 350 degrees for 45 minutes or until heated throughout.
In a bowl with the beaten eggs, keep beating them as you slowly drizzle the lemon juice into the eggs. You will then add the egg-lemon mixture to the warm soup, slowly, as you are beating the soup. Pour and beat. Heat through. Pour into soup bowl and add the Micro-Greens.
Preheat oven to 350° 
Cut the spaghetti squash in half and scrape out the seeds. Place the 2 halves face down in an inch of water in a baking dish.
Bake 350 degrees about 1 hour for a large spaghetti squash. Scrape the squash out of its shell with a fork into a baking dish. Set aside.
PESTO
In a blender add basil, olive oil, lemon, lemon flavor, garlic, black pepper, salt to taste, 1/2 cup each walnuts, pecans, pumpkin seeds. Blend until smooth. Pour and toss into the spaghetti squash.
Cover and heat through in a 350 degree oven.
Put cut up figs in a bowl. Measure together in a measuring cup the olive oil, lemon, balsamic glaze, citrus fresh essential oil, chopped shallot, and Yacon syrup.
Mix well then pour over figs. Toss figs in dressing. Allow to set for flavors to absorb. In a salad bowl put in the arugula, cut up beets, the fig mixture. Toss. Add the pecans and sprouts.
Wash kale well in cold salt water. Drain. Strip the kale from the stem. Tear into bite size pieces. You can spin them dry in a salad spinner or lay them on a towel to dry out. The dryer the kale, the crisper they will be able to cook up.
Arrange them well spaced on a cookie sheet so they can crisp up.
There are many varieties of oil sprayers, you will need one. Again, Amazon carries just about everything!
For every 1/4 cup of oil you can add:
It is pretty much up to you to use the oil you love most.
Mix the essential oils in the cooking oil of your choice and put it in your sprayer.
Spray the kale. Use your hands to work the oil into the kale.
Season with salt and pepper.
Bake 270 degrees for 30 minutes. Halfway through cooking time move the kale around so it crisps evenly.
I use my vitamix. I put all ingredients together and blend until smooth.