"Let food by thy medicine and medicine by thy food."

2 cups washed and chopped celery 2 cups washed and chopped onions 2 cups washed and diced radishes 20 cloves of garlic(optional) dash of cayenne pepper to give it heat(optional)

Filtered water to fill the pot Place all ingredients in a pot and bring to a boil and simmer for an hour or so.  Enjoy as a broth or as a soup. We have this broth on repeat in our home the last 2 months to keep our immune system strong and to help clear out mucus from the body, help with coughs, bronchitis and flus.

Coconut water 2 frozen bananas 1/2 of a papaya 2-3 handfuls of spinach Raw honey Aloe(optional) Blend all ingredients in a high speed blender and serve. Perfect blend of glucose•mineral salts•potassium to nourish the body and adrenals.

Wash celery and juice.  Strain and drink immediately.  Do not eat or drink anything 20 minutes before or after. If you do not have a juicer, blend celery in a blender without any other ingredient.  Strain through a sieve or mesh strainer and enjoy on an empty stomach. Fights autoimmune diseases. Neutralizes and flushes toxins out of the liver. Raises hydrochloric acid and builds the liver produce bile. Contains cluster salts that are critical for the brain. Powerful against bloating, gut issues, acid reflux. Kills viruses and bacterias, fights infections. Helps restore the adrenals. Lowers inflammation. Helps with skin problems, eczema/psoriasis/acne. Helps lower high cholesterol.

Ingredients: 1 yellow onion chopped 8 Garlic cloves chopped Broccoli-4 cups Potatoes-4 2 handfuls of chopped kale Bonafide vegetable broth Fresh thyme Black pepper Poultry seasoning Salt(optional) Roughly chop the onion and garlic. Heat up the vegetable broth in a large saucepan over medium heat. Add in the onion and sauté for 5 minutes. Then, add in the garlic and cook for a further two minutes. Add the broccoli, potato, vegetable broth and thyme leaves. Cook until the vegetables are tender. Using an immersion blender or similar, blend until the soup is a smooth consistency. Check that the seasoning is to your liking. Add chopped kale into the soup and let it simmer for 5 minutes.  Add more broth as needed. Serve with a side of breadsticks or crackers.

Ingredients 6 large portobello mushrooms 1 red bell pepper diced in chunks, 1 zucchini cut in half moons, 1 red onion diced in chunks, 1 pack of grape tomatoes, chunks of pineapple(optional) 1/2 cup of Coconut aminos 1 lemon 4 cloves of minced garlic 2 teaspoons of fresh thyme garlic powder, onion powder, Italian seasoning, sea salt(optional) Instructions Wash and prepare your vegetables accordingly and place in a bowl. Using all of of the other ingredients make your sauce. Pour over vegetables and let it marinate for 30 minutes. Soak your wooden skewers for 30 minutes also. Preheat your oven to 400F Arrange veggies on skewers and place on a baking sheet. Roast for 25 minutes and serve with your favorite sauce and side dish.

8 steamed potatoes Potato starch 1 Jalepeño pepper, fresh thyme, fresh oregano, 1/4 c chopped parsley, 1/4 c chopped cilantro 1 onion sliced 4 cloves of garlic sliced Garlic powder Onion Powder Salt(optional) Steam potatoes until well done. Mash the potatoes and add potato starch until you make a dough. Add herbs and seasonings and mix together. Take some mixture and roll into a log shape.  Continue until all are made.  Place on baking sheet with unbleached parchment paper and bake on 425F for 30 minutes.  Flipping half way in between. Serve with your favorite sauce or marinara sauce.