Serves 4

Time 75 minutes

Ingredients

• 4 cups filtered water Vegetable Stock
• 1 Organic Winter Squash cut in half
• 4 split cloves of Organic Garlic
• 1 Organic Leeks diced fine (I do use some of the green part as well)
• 1 Organic Apple skinned and flesh pureed
• 1 1/2 tablespoon Organic Rubbed Sage
• 1/2 teaspoon  Organic Thyme (or to taste)
• 1/2 teaspoon Organic Peppercorns
• 1 tablespoon Olive Oil
• Sea Salt to Taste

Prep Roast the squash and the diced leek with olive oil, 4 split cloves of garlic and 1/2 tablespoon of sage. While the squash is roasting, make your 4 cups of vegetable stock.  Once the squash is cooked (should scoop out easily with a spoon), blend 75 percent of it in your food processor.  You are welcome to crush the roasted garlic and add some of it to the soup if you like food garlicy.  The other 25% I mash by hand to give some texture to the soup.  Mix the squash into the stock.  Add the remaining 1 tablespoon of Sage, teaspoon of thyme, 1/2 teaspoon of ground peppercorn, 1/2 teaspoon of sea salt and the pureed apple. Simmer on low heat for 25 minutes stirring occasionally.

Place 1 cup in a bowl and top with rubbed Sage (or fresh if you have access to it) and a slice of apple.

PS – Fantastic to dip you Baguette in!

Enjoy

Serves 4

Time 35 minutes

Ingredients

• 4 cups filtered water Vegetable Stock
• 10 Organic scallions diced in 1/4 to 1/2″ pieces
• 1 to 2 Organic Leeks sliced thin (I use some of the green part as well)
• 1 1/2 cups diced Organic Bok Choy
• 1/4 cup chopped Organic Cilantro (or to taste)
• 1 teaspoon Spicy Sesame Oil
• 3 tablespoons Mild Red Miso
• 1 to 2 tablespoons Fish Sauce
• 1 tablespoon of Organic Tamari
• 1 tablespoon of Organic Thyme
• 1 teaspoon of Organic ground Coriander
• 1 tablespoon of Organic Rice Vinegar
• 1/2 clove crushed Organic Garlic
• 1 tablespoon fresh grated Organic Ginger (or more if you like a stronger ginger flavour)
• Sea Salt to Taste

Prep Cut up all of your vegetables and set aside.  Bring 4.5 cups of water (1/2 cup will boil off) to a boil, and add your vegetable bouillon. Once it is dissolved, turn the heat to low.  Take out a cup of vegetable stock and begin to dissolved the miso in the cup by mixing a tablespoon in the stock.  Return it to the stock and take another cup.  Keep doing this till all of the miso is dissolved and returned to the stock. Add the fish sauce to the stock and place the Bok Choy (except for the leafy parts) and the leeks into the stock, let it simmer for 5 minutes. In a mixing bowl combine the ginger thyme, coriander, garlic, rice vinegar, tamari and sea salt.  Mix throughly and add into the stock.  Just before you are ready to serve add in the leafy parts of the Bok Choy and the scallions.

Place 1 cup in a bowl and top with the sesame oil and the fresh cilantro to taste

Enjoy

Serves 4

Time 45 minutes

Ingredients

Spring Rolls

• rice paper rolls
• 2 cups diced Organic Bok Choy
• 2 cups shredded Organic Red Cabbage
• 1/4 cup chopped Organic Cilantro (or to taste)
• 1/4 cup finely cut 2″ pieces of Organic CarrotDipping Sauce
• 1/4 cup diced Anaheim Pepper (if you would like it hot)
• 1 cup of Filtered Water
• 1/4 cup of Organic Lemon Juice
• 1 Tablespoons Organic Sucanut
• 1/2 cup Organic Orange Juice
• 1/4 cup Organic Rice Vinegar
• 2 cloves crushed Organic Garlic
• 1 tablespoon Fresh Organic Tarragon
• 1 tablespoon fresh grated Organic Ginger
• 2 teaspoon Organic Thyme
• 1/2 teaspoon red pepper flakes
• Sea Salt to Taste

For the Spring Rolls Combine all of the ingredients for the Spring roll filling in a bowl.  Soak the Rice Paper in water till translucent and then place on a flat surface and put a sufficient amount of filling in the center.  Fold the sides in first then the bottom over the sides and roll.

For the dipping Sauce in a large bowl combine the water, orange juice, lemon juice and sucanut until dissolved.  Whisk in the remaining ingredients and adjust the spice quantity until it suites your taste.  This sauce will keep in the fridge for 1-2 weeks in a good container due to the vinegar in it.

Serves 4

Time 30 minutes then chill till cold

Ingredients

* 1/2 lb of brussel sprouts
* Israeli or French Feta (as much as you want
* 1 cups Organic diced tomatoes
* 1 cloves minced garlic (preferably through a press)
* 3 Tablespoons Organic Lemon Juice Concentrate
* 2 Tablespoons Extra Virgin Olive Oil
* 1 tablespoon Organic Thyme (fresh if you can source it)
* 1 teaspoon ground coriander
* 1/2 teaspoon coriander (or 1/4 cup of fresh Organic Cilantro)
* 1/4 to 1/2 teaspoon Sea Salt
* 1/2 teaspoon ground peppercorns

Combine Cut off the end s of the Brussel Spouts and discard, then cut them in half (so that you split the stem in half. Discard any leaves that fall off at this point. Steam the brussel sprouts till they are bright green. Remove them immediately from the heat and run them under cold water so they stop cooking. all of the ingredients in a large bowl.

Mix the remaining ingredients, except the feta in a small bowl. Pour the sauce over the brussel sprouts and top with as much feta as desired. Garnish with fresh cilantro to taste.

Serve chilled

Serves 4

Time 30 minutes

Ingredients

• 3 cups Fresh all Green Organic basil leaves (the secret here is to take the small to small medium ones)
• 1/4 cups Organic Pine Nuts
• 4 medium cloves Organic Garlic
• 1/2 cup grated Romano (most recipes call for Parmeson but Romano is far superior.  Get good cheese, do not skimp!)
• 1/3  cup Extra Virgin Olive Oil
• 1 tablespoon Organic Lemon Juice
• 1/4 to 1/2 teaspoon Course Sea Salt (to taste really, I am a firm believer that excessive salt destroys pesto recipes)
• a little ground peppercorn can go a long way to enhancing the flavors

Instructions Chop the pine nuts, then place them in a mortar and grind them till granulated. You do not want a paste so do not overdo it.  Chop the garlic and then take 2/3 of it and press it through a garlic press. The other 1/3 take and finely slice it then chop it into fine pieces.

Now important, take the basil leaves and stack them on top of each other, 5-6 at a time. Roll them up into a roll then finely slice them.  ***Use an extremely sharp blade otherwise the basil edges will brown! Once the basil is sliced start chopping til you have fine pieces (do not put it in a blender, we are after a pile of small leaf bits, not soup!) Grate the Romano finely.

Combine Combine all ingredients that we have prepared thus far in a bowl.  Stir in the Grated Romano into the mixture.  Slowly stir in the olive oil, then stir in the Teaspoon of Organic Lemon juice (key to preserving the chopped basil!)

Serve over pasta al dente, fettucini or linguine. Let your guest mix it!

Another great easy recipe for a light lunch or as a side for a pleasant dinner on a hot summer day!

Serves 4

Time 35 minutes

Ingredients

• 2 heads Organic Portabello Mushrooms
• 1 clove garlic
• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Organic thyme
• 1 tablespoon rubbed Sage
• 1 cups Organic diced tomatoes
• 1 peeled, seeded, diced Organic cucumber
• ½ cup chopped Organic red onion
• 1 Organic avocado 1/8″ slices
• ¼ cup chopped fresh Organic Parsley
• 2 Tablespoons Organic Balsamic Vinegar
• 3 Tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon Thyme (fresh if you can source it)
• 1/2 teaspoon Rubbed Sage
• Course Sea Salt to taste

Process Slice the Portabellos into long pieces about 1/2″ wide. In a large pan (preferably iron) pour the olive oil in with the thyme and the sage over a low to medium heat. Allow the pan to heat up. While you are waiting, cut up the garlic then put it though a press. Place the crushed garlic into the pan and stir it around in the oil, be careful, burned garlic gets bitter! Place the mushroom into the pan and saute them slowly so they absorb the flavor. Flip them every 4 minutes or so and remember to move them around the pan as the center is always hotter than the outside edges.

While you are cooking, start slicing the avocado into thin slices and arrange them arrange the serving plate in a circle. Chop the red onion and the tomato into small pieces and place them in a bowl (de-seed the tomato if you wish). De-seed the cucumber and then cut it into small pieces and place it in the bowl as well.Close up

When the portabello’s are finished, cut them into small pieces and place them into the bowl with the onion, cucumbers and tomato’s.

Dressing In a separate bowl, combine the Olive oil, Balsamic Vinegar, Thyme, rubbed Sage and Sea Salt. Mix well and pour most of it into the other bowl. Chill till the Portabello’s cool and then remove and place in the center of the avocado arrangement on the place.

Serve Drizzle the remaining oil / vinegar over the dish, garnish with parsley and serve.