7 cups bone broth. 3 sprigs of fresh rosemary (chopped). 5 cloves garlic (squashed and minced). 1/2 onion (chopped). 1 big juicy tomato (chop). 7 leaves of collards (chop). 5 cups water (thank you water) 1 1/2tbs of better than bullion (veg). 4 cups cabbage (chop) 20 shakes of oregano. big pinch of dry garden parsley. big pinch dried garden basil. 1 1/2 cup celery. 2 cups of brocolli.2 tbs olive oil (organic if you will) 2 tbs braggs aminos. 7 shakes of crushed red. 1 cup sprouted lentils.
So I threw the frozen broth on the stove in a pot med to high heat and then turned it down to medium low heat and I begin chopping and throwing things in. I don’t cook the veggies too long, I like them al dente. This is a great soup on a chilly day! And you may yell “yeee haaa” when you eat it.
In professional ninja, throw in 1/2 avocado. squeeze 1 lime. 1/2 grapefruit. 1 cucumber. big handful of chopped kale. 2 tbsp of flax meal. 2 tbsp of sunflower seeds. BLEND WELL (15 sec.) Then add 2 tbsp of coconut oil. Handful pineapple. Handful salad greens. BLEND WELL . Inch of ginger peeled and cut. 4 shakes of cinnamon. 3/4 water. BLEND WELL
ps- starting your day with exercise, writing, reading inspiring things, opening yourself to a state of grace and eating from the earth will TUNE YOU UP and TUNE YOU IN. Ready, Set, GO!
In a big ass bowl throw in….big hand full of spinach, arugula and radicchio blend. handful of spinach. Hand full of baby kale. Big luscious tomato (preferably from garden). Small hand full of parsley. A few sprigs of chickweed (if you are into picking weeds and have some) 1 cucumber. 1 small clove of garlic (minced). 7 kalamata olives. 7 black olives. 3 big pinches of goat cheese crumbles.
Dressing: 2 tablespoon of avocado oil. 1/2 squeezed lemon. 1 tablespoon braggs aminos. 2 tablespoons of balsamic vinegar.
In frying pan: Full thumb size peeled and grated fresh ginger. 2 cloves garlic grated. 1/2 squeezed lemon. 2 tablespoons of braggs aminos. 2 tablespoons of coconut oil. Heat up nice over medium heat, get those juices going! Throw in salmon (wild caught). Sprinkle some black pepper on salmon. Cook each side to your liking. (I cooked mine with a lid on pan about 5 minutes on each side). But it’s totally up to you!
Dress salad and massage dressing into veggies in the bowl. Deliver as you like….We had this meal on a late sunday afternoon. MMmmm it was wonderful and makes you feel like a millionaire!