1 cup diced white onions

1 cup diced carrots

1 cup diced celery

2 cups water

2 cups diced sweet potato

2 cans stewed tomatoes

1 can great northern beans

3 cups kale

2 cups mushrooms (chanterelles, if you

are lucky enough to have access)

2 cups greens beans

1 tsp freshly ground black pepper

¼ tsp salt

1 tsp oregano

6 cups of fresh chopped spinach

Place the onions, carrots, celery, water, sweet potatoes, tomatoes, beans, kale, mushrooms, green beans, pepper, salt, and oregano into a stockpot and simmer for 30 minutes. Save spinach to add at the end. Add more water as needed for desired consistency. Freezes well into small portions. The original recipe strongly suggests stewed tomatoes for best outcome.

1/3 cup diced white onions

1/3 cup diced shallots

3 small cloves of garlic

3 medium caps of portobello mushroom, washed, dried, and diced

1/3 cup balsamic vinegar

1 TBL lemon juice

1 cup quinoa, precooked and cold from the fridge

1/3 cup sunflower seeds salted and roasted (leave out for days 5-7)

1/3 cup diced green onions

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

Saute the onions, shallots, and garlic in a saucepan with 1 TBL. Avocado oil till onions are shiny. Add in the diced mushrooms and toss well in the sautéed items. Cook and continue to toss for 5 minutes on medium heat.

1/3 cup balsamic vinegar is added next and reduce heat to low and cover for a simmer for 10 minutes. Lift lid to stir a few times.

Add 1 TBL lemon juice and simmer an additional 5 minutes after tossing well.

Add in 1 cup of precooked quinoa to the pan and mix well.

Last step is to add all that is in the saucepan to the food processor

with an S-blade. Blend till desired consistency and lastly add in sunflower seeds, green onion, salt, pepper, and garlic.

After blending, pack into a loaf pan that has been sprayed with coconut oil. Cook at 350 degrees for 45-60 minutes. Check to see if

sides are pulling away from the edges and whether there is a golden brown look to the top.

SALSA FRESCA

1/3 cup diced white onion

½ cup diced red bell pepper

3 radishes, soaked in water 1 hour

¼ cup basil

¼ cup parsley

2x2 inch chunk of ginger

1-2 cloves of garlic, peeled

1/3 cup EVOO

¼ cup coconut aminos

Juice of one lime, blended well

Fresh diced jalepeno to taste

Cut off the bottom and any areas at the top to freshen all edges. Slice in half and spay with coconut oil and sprinkle with sea salt. Place in the oven on a sheet pan @ 350 degrees for 20 minutes. Fork will pierce easily when ready.

SIMPLE ROASTED ROOT VEGGIES

Clean and chop into cubes, any and all root vegetable you so desire. Usually, I would lay out on a baking tray or roasting pan and spray with coconut or avocado oil spray.

At this point in the cleanse the oils/spray are out!

Choose from sweet potato, white potato, beets, yams, turnips, parsnips, (and maybe Brussels too). After cleaning and cubing, sea- salt lightly, and stick in the oven on bake at 350 degrees for 30-45 minutes/ or roast at 325 degrees for 20-30 minutes. Pierce with a fork to check for desired tenderness.

Serve with nutritional yeast flakes, more salt and pepper, garlic salt, or chili flakes. They are so full of flavor they are also perfect left alone.