Natural Foods, Recipes & Tips for Healthier Living

·              2 cups of cooked quinoa

·              4 tbsp. of pesto

·              3 peppers (1 yellow, 1 red, 1 orange) (diced)

·              3 stalks of celery (diced)

·              1/3 of a head of cabbage (shredded)

·              1 bunch of parsley (minced)

·              1 bunch of cilantro (minced)

·              1 handful of cherry tomatoes (diced)

·              1 cup of olives (sliced)

·              ½ cup of sundried tomatoes (cut into pieces)

·              ½ cup of artichoke hearts (sliced)

·              ½ cup of dates (sliced)

·              ½ cup of toasted pecans (diced)

·              ½ cup of almonds

·              1/3 cup of pistachios

·              Juice from 3 fresh limes

·              ½ cup of feta leave out if Dairy issue

·              Drizzle of olive oil

Incorporate all ingredients into a large bowl. Stir, and enjoy!

Feel free to add more of any of the ingredients you enjoy!

• 5 lbs. of veggies
• Mix with 60 grams of salt

• 8 lbs. cabbage
• 2 lbs. shredded carrots
• 2 bunches green onions cut into 1-inch sections
• 10 radishes, diced
• 120 grams of salt

Add salt to veggies and mix in blender:

• 1 ¼ cup chili powder
• 1 cup fish sauce
• 6 inches ginger
• 6 tbsp garlic

Drain excess cabbage brine. Mix 1 cup of brine with blender mixture to form a paste. Add to the jars of veggies.

• 4 lbs. cabbage
• 2 crushed garlic cloves
• 3 – 4 dill fronds with seeds, chopped up
• 5 small or 2 large chopped cucumbers
• 60 grams of salt

Let sit for 1 week or longer. Push the veggies down under the brine.

• 2 lbs. of carrots
• 3 lbs of cabbage
• 60 grams of salt or ¼ cup plus 1 tsp

Mix and put into jars. Punch down daily.