• 1 cup lentils
• 4 cups vegetable stock
• 1 chopped onion
• 2 large garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 cup coconut milk
• 3 tablespoons soy sauce or Worcestershire Sauce
• Salt and pepper to taste
• 3 cups baby spinach
• chopped tomatoes
• 1 chopped red bell pepper

Rinse lentils, put in a large saucepan and add enough cold water just to cover.  Boil for about 10 minutes, then add the remaining ingredients except for the spinach.  Reduce heat and simmer  for 30 minutes until lentils are tender.  Put a small handful of spinach in the bottom of each serving bowl and ladle the hot soup on top.  Serve with a green salad.

From the Coconut Diet Book by Cherie Colborn

• 2 boneless, skinless chicken breasts
• 1/4 cup unsweetened, finely shredded coconut
• 1/4 cup ground flax seeds
• 1 egg, beaten
• 2 tablespoons virgin coconut oil
• 4 cups mixed greens

Rinse the chicken and pat dry; cut into strips, and set aside.  Mix shredded coconut and ground flax seeds together on a dinner plate.  In a small bowl, beat the egg, and dip the chicken strips in the beaten egg, then roll each chicken strip in the coconut-flax mixture.  Melt coconut oil in a frying pan.  Place chicken strips in hot oil; they should sizzle when placed in the pan.  Saute over medium heat until crispy on the outside.  Turn after about 2 minutes, or until completely opaque in the center.   When done, remove chicken strips from pan and cool on paper towels.  Serve over a bed of mixed greens with lemon vinaigrette.

• 3 ounces cream cheese, softened
• 1/3 cup plain yogurt
• 1 stalk of celery, chopped fine
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon peel
• 1 teaspoon lemon juice
• 1 cup diced cooked chicken
• 3 avocados

In a medium bowl, beat cream cheese.  Add yogurt and mix until smooth.  Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.  Stir in chicken.  Cover and chill until ready to serve.  Rinse avocados.  Cut in half.  Gently lift out the pit with a spoon.  Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.  Garnish with chives.

From www.naturalhealthyconcepts.com

• 1 cup black beans, dry
• 1 cup chopped onion
• 1 garlic clove pressed
• 1 cup celery minced
• 1 red or yellow bell pepper, chopped
• 1/2 cup filtered water
• 1/2 teaspoon fennel
• 1 teaspoon coriander, ground
• 1 teaspoon cumin
• 1/4 cup cilantro chopped
• 1/4 teaspoon dried thyme
• 3 large Roma tomatoes, chopped
• 2-3 cup collard greens
• 1 cup filtered water
• 2 oranges
• 2 tablespoons soy sauce

Cook beans as directed after soaking overnight, or used canned beans, drained well.  Saute onions, garlic, celery, pepper in 1/2 cup water in large saucepan for 15 minutes or so, adding more water as needed.  Stir in spices.  Add black beans and chopped tomatoes, cover and simmer on low heat for 15-20 minutes.  While bean mixture is simmering, remove stems from greens, rinse and chop into 1/4 inch strips.  Bring greens and 1 cup water to boil in separate saucepan, cover and reduce heat to simmer til greens are wilted.  Meanwhile, peel oranges.  When beans are ready, toss with drained greens and soy sauce.  Season with salt as needed.  Serve with cooked rice and orange sections for garnish.