spinach and arugula (a handful of each)

sunflower seeds (handful)

a few kalamata olives

scallions (coined)/red onions (diced)

shaved carrot and shaved brussel-sprouts

cilantro and basil (shredded)

pickled jalapeno (if store-bought, check label for sugar)

pickled beets

EZ Dressing

2/3 cup avocado oil (or EVOO)

1/3 cup balsamic vinegar

1/3 cup ACV

1/3 cup water

1/3 cup nutritional yeast

½ TBL oregano

½ TBL mustard powder

2 garlic cloves, lightly diced

Blend till smooth (a hand blender works well here), adding in the juice of a lemon.

SWEET POTATO BUTTERNUT GINGER SOUP

½ can organic coconut milk

3 medium sweet potatoes, roasted and skinned butternut squash, roasted and skinned

decent-sized chunk of ginger

juice of ½ lime

Salt and pepper to taste

Blend in blender or food processor and serve

Use any kind of salmon you like, toss with greens and other vegis.

Faux-Caesar Dressing

2-3 TBL EVOO

½ cup tahini

¼ cup miso paste

2-3 garlic cloves, minced

Juice of 2-3 lemons

S&P to taste

Blend till smooth!

Homemade GF Croutons

After rubbing with the open side of fresh-cut half clove of garlic, toast gluten free bread for 3-5 minutes and remove for a second rubbing of garlic along the crispier surfaces. This technique allows for a very slight garlic flavor, just a hint. Continue to toast for 1-2 minutes, remove and let cool, then slice into cubes. Toast longer for desired crispiness. Last step (or not)...I place cubes in a zip-lock and season with salt ad pepper, nutritional yeast, oregano, garlic salt, etc...Less is more.

Store sealed out on the counter and quickly re-toast before serving

Curry Roasted Root Soup

3 medium sweet potatoes

3 small white potatoes

1 leek

½ acorn squash

1 fennel bulb

1/3 cup white onion, diced

3 TBL. EVOO

1 TBL curry powder

½ TBL ginger powder

¼ TBL cayenne pepper

¼ TBL turmeric, ¼ TBL cumin,

and ¼ TBL cardamom

1 to 1 ½ cups of coconut milk

2 TBL freshly grated garlic

2x2 inch piece of fresh ginger

Salt and fresh ground pepper to taste.

Roast the first six ingredients at 325 degrees on a sheet pan (no oil needed). Roast until you can easily pierce the skin with a fork, 20 to 30 minutes. Remove from the oven carefully and allow to cool. After cooled, peel if needed, and add to food processor.

Peel sweet potatoes and white potatoes and slide right into the food processor with s-blade and the 3 TBL EVOO. Blend until smooth.

Next add in the curry powder, ginger, cayenne, turmeric, cumin, and cardamom. Hold off on the fresh ginger and garlic. Blend again and mix in the coconut milk. Start with 1 cup and adjust depending on your taste preference!

Lastly, add in the fresh ginger and garlic and blend again till smooth.

Add S&P as needed. Best served warm.

Tuna canned in water is my preference over oil and I still reach for the albacore tuna. Place opened and drained tuna into a dish. Add ¼ cup each of diced onions and celery. The “crunch” is ½ cup of sunflower seeds. Mix with a vegetable-based mayo (check for sugar) to your preferred consistency. For this recipe I chose a wasabi mayo for my spic addiction

1 cup shredded white cabbage and ¼ cup each of coined carrots and diced avocado.

Lastly, the “crunch” on top of the tuna, and it doesn’t need a dressing.

For condiment lovers

the EZ Dressing (See Salad of the Century) or Faux Caesar (See Salmon Cesar) work well. When I am unable to decide, I drizzle a bit of each on top. Experience the chewing!

Sit and take in every sensory second as you enjoy this savory salad.