Recipe

3 tablespoons olive oil

2 leeks, including tender green parts, thinly sliced

6 carrots (about 1 lb.), peeled and thinly sliced

1 small sweet potato, peeled and coarsely diced

1 1/2 teaspoons peeled and minced fresh ginger

5 cups organic chicken or vegetable broth

1/2 cup fresh orange juice

2 teaspoons grated orange zest

salt and pepper to taste

1 medium size butternut squash, peeled, cubed and roasted

1/2 cup cooked brown rice

1 medium sized yellow onion, finely chopped

2 cloves of garlic, minced 1 bell pepper, chopped

1 cup spinach

1 zucchini, diced

2 1/2 cups black beans, soaked or 1 15 ounce can of organic black beans

2 tsp cumin

1/2 tsp cayenne pepper

4 large whole wheat or GF tortillas

4 cups chicken or vegetable broth

3 cups broccoli, chopped (about 1 large head)

1 large carrot, chopped

1 celery stalk, chopped

¾ cup dried green lentils

¾ cup leeks, chopped

1 ½ tbsp. coconut oil

1 tbsp. dried basil

2 tsp. crushed garlic

½ tsp. sea salt

ground pepper to taste

1/2 serving of a “greens” powder

1 1/4 c cashews (chopped)

2 tbs chia seeds

1/2 c unsweetened shredded coconut (additional needed for rolling)

1/2 c dried blueberries (chopped)

3/4 c medjool dates (pitted & chopped)

1 tbs fresh lemon juice

1 tsp lemon zest

1/2 tsp pure vanilla extract

pinch of sea salt

1-3 tbs of water (as needed)