• 1/4 cup fresh lime juice
• 1/4 cup pure Pomegranate juice, or Pomegranate Rejuvenate-Premier Research Labs
• 1 tablespoon Vegenaise or sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Stevia
• 1/4 teaspoon ground cumin
• 1 garlic, minced
• 4 tablespoons Olive oil
• 2 tablespoons Walnut oil
• salt to taste

From Tony Gruska, Farm to Table

• 4 free range chicken eggs
• 1 teaspoon light vinegar (rice, apple cider, or white wine)
• About 4 cups water
• 1 cup thinly sliced leeks, white part only
• 6 medium cloves garlic, sliced
• 4 cups chopped kale
• 3 +1 tablespoons chicken broth
• 2 tablespoons fresh lemon juice
• salt and black pepper to taste

• 1 egg
• 1 slice sprouted grain bread, or gluten-free bread
• Fresh herbs-dill, thyme, basil

• 1 ¼ cups gluten free baking mix
• ¼ cup coconut flour or blend of
  choice
• 1 tablespoon sugar
• 1 teaspoon xanthan gum
• 1 teaspoon agar powder
• ¾ teaspoon salt
• ½ teaspoon baking powder
• 6 tablespoons cold butter
• 3 tablespoons shortening or coconut oil
• 3-4 tablespoons cold water, divided
• 1 teaspoon cider vinegar

• 2 large whole carrots
• ¼ orange bell pepper sliced
• 1 apple, cored and chopped
• 2 lemons, juiced (fresh squeezed oranges can be substituted)
• 1 teaspoon of fresh ground ginger
• 1 teaspoon Stevia
• 2 Tablespoons Flaxseed Meal
• Ice

• 10 tablespoons butter
• 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/2 teaspoons baking soda
• 1 pinch salt
• 1-2/3 cups Pamela’s Gluten-free Baking Mix
• 1 cup Gluten-free rolled oats (Bob’s Red Mill)
• 2 cups chopped dried cranberries
• 3/4 cup chopped walnuts

• 1 1/2 cup flour
• 1 cup oat bran
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon or more honey or pure maple syrup, or both
• 3 mashed bananas
• 3/4 cup applesauce

• Angel hair pasta-wheat or gluten-free
• 1/3 cup freshly squeezed lemon juice
• 2 large garlic cloves, minced
• 1/2 teaspoon sea salt
• 1 1/2 teaspoon agave nectar or honey
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons olive oil
• 1/4 cup toasted pine nuts
• 1/4 cup fresh parsley, chopped
• Parmesan cheese, optional

• 1 bunch fresh organic spinach, chopped
• 3 cups mushrooms, chopped
• 4 oz. raw cheese, grated
• 10-12 organic eggs
• 1/2 cup organic cream
• salt and pepper
• 1 heaping teaspoon prepared mustard
• 1/2 stick butter (2 oz.) melted

• One 28-ounce can strained tomatoes
• ½ cup fresh basil leaves, torn
• ¼ cup unsalted butter, cut into pieces
• Salt

• 4 1/2 cups flour (substitute with Pamela’s Gluten-Free Flour)
• 4 tsp grated fresh ginger
• 2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. cloves
• 1/4 tsp. salt
• 1 1/2 cup shortening
• 2 cups brown sugar
• 2 eggs
• 1/2 cup molasses
• 3/4 cup raw sugar