2 tbsp apple cider vinegar

2tbsp Grapeseed oil

1/2 tsp of raw sugar

1/2 tsp sea salt

1/4 ground pepper

4 cups shredded green cabbage

2 cups of shredded red cabbage

2 cups of shredded carrots

1 cup of thinly sliced red and green bell peppers

1/2 cup of scallions

1/2 cup of raw slivered almonds

In a large bowl. whisk together the vinegar, oil,sugar salt, and pepper

Add cabbage,carrots.bell peppers,scallions toss to combine then add almonds, toss lightly and serve…Enjoy!

(2) Bunches of Kale (remove stems)

4 tsp extra virgin olive oil

4 tsp of Nutritional Yeast

4tsp of Liquid Aminos

10-12 Cherry tomatoes

2 tsp of pine nuts

1/2 cup of sliced scallions

Rinse Kale and roll leaves like a cigar and slice on an angle into thin strips

Toss kale,scallions and pine nuts with olive oil, evenly coating

Add Nutritional Yeast, toss then add Liquid Aminos and toss again

Let set for 5 minutes, add tomatoes and serve

1/4 of virgin olive oil

1 minced garlic clove

1 tbsp crushed black pepper

1/2 tsp. sea salt

1 tsp. grated lemon peel

4 (5oz) wild salmon fillets

Coat bottom lightly with oil. In a bowl blend oil,garlic lemon peel, sea salt and pepper. Then coat of olive oil on salmon flesh.

Place Salmon in broiler pan, skin down. Broil for 8-10 minutes 6 inches from heat until fish flakes with a fork.

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3 cups of pearl cous-cous

1/2  1 small red onion chopped

1 ripe avocado chopped

2 small plum tomatoes chopped

1/2 cup of pitted Kalmata olives chopped

1/2 cup of shredded carrots

4tsp of Toasted sesame oil

2tsp of Spike seasoning

Place cou-cous in large bowl and cover with boiling water, let it sit approx. 10 min., drain any additional water off

Toss cous-cous with sesame oil and Spike seasoning then layer cous-cous and avocado, tomatoes, red onions, shredded carrots and top with Kalmata olives ad serve