Spinach Hummus Bites

Ingredients:

1 cup of spinach

1/3 of English cucumber

1/2 cup of hummus

1 tbsp of hemp seeds

Instructions:

Spread hummus on spinach leaves and place pre-cut cucumbers on top of the humus. Sprinkle with hemp seeds. Enjoy.

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Baked Sweet Potatoes

Ingredients:

3-4 large sweet potatoes

2-3 tbsp of grape seed oil

1-2 tsp of cayenne pepper

2 tsp of coriander powder

1 tbsp of dried rosemary

Sea salt and black pepper to taste

Instructions:

Preheat oven to 425 degrees F. Wash sweet potatoes well and then cut them in half. Place sweet potatoes on a baking sheet and sprinkle with grape seed oil first and then with the remaining ingredients. Bake until potatoes become soft. Serve immediately. Enjoy.

Raw Strawberry Chia Jam

Ingredients:

1 1/2 cup of strawberries

1/4 cup of water

3 tbsp of chia seeds

2 tbsp of raw honey

Instructions:

Blend strawberries in a blender or food processor with honey and water. Add chia seeds to the mixture and mix well with a spoon. Transfer jam into a storage container and refrigerate for about an hour. Store leftovers in refrigerator for about 5 days.

Korean Carrot Salad

Ingredients:

6-7 large carrots

1/2 cup of olive oil

3/4 cup of vinegar

4 garlic cloves

3/4 cup of coconut sugar

1/2 tsp of cayenne pepper

3 tbsp of grounded coriander

1 tbsp of black pepper

Sea salt to taste

Instructions:

Peel and clean carrots. Use vegetable spiralizer or mandolin to shred carrots into thin, long pieces. Sprinkle salt and coconut sugar over carrots, mix and let stand for about 20 min. Drain carrot juice after carrots have stood for 20 min. Squeeze or mince garlic and add to carrots. Next add coriander, black pepper, and cayenne pepper. Pour olive oil and vinegar over carrots, mix and let it marinate over night in refrigerator or at least 5 hours prior to serving.

Cucumber Seaweed Salad

Serves 1-2

Ingredients:

6-8 small cucumbers

1-2 seaweed nori sheets

1 tbsp of hemp seeds

1tsp of apple cider vinegar

1 tsp of olive oil

Sea salt and black pepper to taste

Instructions:

Cut cucumbers into circles. Tear nori sheet into pieces and sprinkle on top of cucumbers. Add apple cider vinegar, olive oil, sea salt, black pepper and sprinkle with hemp seeds. Mix and enjoy.

Delicious Vegetable Soup

Serves 4-5

Ingredients:

1 celery stick

1 medium potato
1 carrot
1 medium onion
1 bell pepper
4 cloves of garlic
2 medium size mushrooms
1 batch of parsley
2 tbsp of grape seed oil
Sea salt and black pepper to taste

Instructions:

Fill medium to large pan with water then place a whole celery stick into the water and let it boil for 30 minutes to 2 hours. Take out celery stick from the water. Add chopped potato and let cook for about 15 minutes and then add chopped onion, carrot and bell pepper. Cook for about 5-10 min then add sliced or chopped mushrooms, sea salt , black pepper and grape seed oil. Cook for an additional 5 min and turn off the stove. Add chopped parsley and squeezed or diced garlic. Let it stand for about 10 minutes and serve.

Romaine Avocado Salad

Serves 1-2

Ingredients:

7 small romaine leaves

6 small tomatoes

1/2 of avocado

2 dates

1 tsp of olive oil

1 tsp of apple cider vinegar

Sea salt & black pepper to taste

Instructions:

Slice romaine leaves, cut tomatoes in half and scoop out avocado into salad bowl. Add chopped dates, olive oil and apple cider vinegar. Sprinkle with sea salt and black pepper. Mix and serve.