1 cup room-temperature water

1 tablespoons of raw apple cider vinegar

1 teaspoon raw honey, maple syrup, or a few drops stevia to taste (optional)

Juice of 1 lemon

Dash of sea salt

NOTE: If you feel nauseous or experience tightness in the chest after drinking the morning elixir, please omit the raw apple cider vinegar. This reaction can occur when the body releases bacteria and toxins during detox. Continue to drink the Lemon Water Elixir without the apple cider vinegar (or use only ½ teaspoon of ACV) for at least three days, and then reintroduce the raw apple cider vinegar. If the reactions continue upon reintroduction, continue to drink only the lemon water.

1 green apple, peeled and cored

1 cup spinach

4 stalks celery

1 cucumber

2 lemons, peeled

5 carrots

1 bunch parsley

2 lemons, peeled

6 leaves kale

1 cucumber

5 stalks asparagus

5 stalks celery

1 inch piece fresh ginger

dash of cayenne

6 kale Leaves

½ raw beet

3 carrots

1 inch piece of fresh ginger

2 lemons, peeled

1 cucumber

5 asparagus spears

10 stalks celery

handful of parsley

handful of cilantro

2 lemons, peeled

2 ounces of aloe vera juice

6 cabbage leaves

3 carrots

½ cup spinach

½ green apple

1 inch piece of ginger

2 lemons, peeled

Makes 4 or More Cups

1 cup raw almonds, soaked for 8 hours

4 cups water

liquid sweetener to taste (optional)

Remove the almonds from the soaking water and place them in a high speed blender. Throw away the soaking water. Add 4 cups of fresh water. Blend for 1 to 2 minutes until the almonds are ground down.

Next, slowly pour your almond milk into a nut milk bag over a large bowl. As the bag fills up, squeeze the bag so that the milk flows through the bag and into the bowl. The almond pulp should be left inside the bag.

If you want to make more milk, you can repeat the process by reusing the pulp that is in the bag. You can do this up to 3 to 4 times with the same pulp.

Sweeten your milk if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 3 to 5 days before spoiling.

Makes 4 Cups

1 cup raw sunflower seeds, soaked for 8 hours

4 cups water

liquid sweetener to taste (optional)

Take your soaked sunflower seeds (throw away the soaking water) and place them in a blender. Add 4 cups of fresh water. Blend for 1 to 2 minutes until the sunflower seeds are ground down.

Next, pour your sunflower seed milk into a nut milk bag over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The sunflower seed pulp should be left inside the bag.

Sweeten your milk if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 3 to 5 days before spoiling.

Makes 2 Cups

1/3 cup hemp seeds

2 cups water

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

Take your hemp seeds and place them in a blender. Add the 2 cups of water. Blend for 1 to 2 minutes.

Pour your hemp milk into a nut milk bag over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The hemp seed pulp can be discarded.

Sweeten your milk, if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 3 to 5 days before spoiling.

Makes 2 servings

6 parsnips

2 tablespoons coconut oil

½ teaspoon sea salt

1 teaspoon garlic powder

Preheat the oven. Preheat oven to 425° F.

Cut the parsnips into "chips" using a mandolin for best results. If you do not have a mandolin, you may also use a sharp chef’s knife. Add the parsnip slices, coconut oil, and spices to a bowl and toss to evenly coat. Lay the chips on a non-stick baking sheet. Bake for 15 minutes and flip. Bake on the second side for 15 additional minutes before serving.

Makes 2 servings

2 cups pumpkin seeds

1 tablespoon coconut oil, melted

½ tablespoon cinnamon

½ teaspoon ground ginger

Preheat the oven. Preheat oven to 350°F.

Place the pumpkin seeds, coconut oil, and spices in a bowl. Toss evenly to coat. Lay the seeds on a non-stick baking sheet. Bake for 10 minutes and toss. Bake for another 5 minutes and remove from oven.

Makes 2 servings

1 bunch kale, stems removed and leaves torn into 2-inch pieces

2 tablespoons extra-virgin olive oil

1 tablespoon garlic powder

1 teaspoon turmeric

sea salt, to taste

Preheat the oven. Preheat oven to 200° F.

In a large bowl, drizzle kale with extra virgin olive oil and seasoning. Toss until evenly coated. Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from the oven and flip kale leaves over using a spatula. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 more minutes. Let it cool completely. Store in an airtight container for up to 3 days.

Makes about 10 balls

2 tablespoons coconut oil

1 scoop protein powder

1 tablespoon sunflower seed butter

3 tablespoons coconut milk

2 tablespoons flax seeds

½ teaspoon vanilla

1 teaspoon cinnamon

½ cup shredded coconut

Combine all ingredients in a bowl -- EXCLUDING the shredded coconut. Line a tray with wax paper. Form the ingredients into little balls. Roll each ball in the shredded coconut. Add the balls to the tray and then put into the freezer for 30 minutes to form.

Makes about 10 balls

1 scoop protein powder

2 tablespoons coconut oil

2 whole carrots, shredded

1 teaspoon cinnamon

1 teaspoon nutmeg

4 tablespoons coconut milk or water

¼ cup sunflower seed butter

2 tablespoons raw cacao

½ cup shredded coconut

Combine all ingredients in a bowl -- EXCLUDING the shredded coconut. Line a tray with wax paper. Form the ingredients into little balls. Roll each ball in the shredded coconut. Add the balls to the tray and then put into the freezer for 30 minutes to form.

Makes about 10 balls

1 scoop protein powder

½ cup tahini

2 tablespoons coconut oil

1 tablespoon raw cacao

3 tablespoons hemp seeds

1 teaspoon vanilla

1 teaspoon cinnamon

Combine all ingredients in a bowl. Line a tray with wax paper. Form the ingredients into little balls. Add the balls to the tray and then put into the freezer for 30 minutes to form.

Makes about 10 balls

1 scoop protein powder

3 dates, soaked (pit removed)

½ teaspoon peppermint extract

½ cup shredded coconut

3 tablespoons coconut milk

1 tablespoon raw cacao nibs

raw cacao (optional)

Combine all ingredients in a bowl - EXCLUDING the raw cacao. Line a tray with wax paper. Form the ingredients into little balls. Dust with raw cacao (optional). Add the balls to the tray and then put into the freezer for 30 minutes to form.

Serves 2

2 sweet potatoes

1 lemon, zested and juiced

1-inch piece of ginger, grated

sea salt and black pepper to taste

1 to 2 tablespoons melted coconut oil

Preheat the oven to 400° F. Wash the sweet potatoes and pierce them with a fork. Wrap the sweet potatoes with aluminum foil and place into a baking pan. Bake for 45 minutes to 1 hour. The sweet potatoes are done when you can easily pierce the center with a fork. When the sweet potatoes are done, remove from the oven and allow to cool for at least 15 to 20 minutes before moving on to the next step.

Once the sweet potatoes are cool enough to handle, place them in a blender or food processor with the skin on. Add the remaining ingredients and blend well.

Serve with raw vegetables like carrots, cucumbers, radishes, celery, etc.

Serves 2

¾ cup shelled hemp seeds

2 cups raw spinach

2 tablespoons nutritional yeast

1 lemon, juiced

1 tablespoon apple cider vinegar

¼ teaspoon sea salt

1 scallion

½ cup water

Add the ingredients to a food processor or high speed blender. Blend until well mixed. Serve with raw vegetables or crackers.

Makes 8 to 10 cups

16 cups of water

1 onion, roughly chopped

8 celery stalks, roughly chopped

8 carrots, roughly chopped

1 bulb of garlic, outer paper removed

1 leek, roughly chopped

1 fennel bulb, roughly chopped

1 tablespoon rosemary

Measure 16 cups of water into a large pot. Add the remaining vegetables and bring your water to a boil. Then turn down the flame and simmer for 1 hour. After that time, you can remove the vegetables and use your stock to make a soup.

You can add some salt and pepper to your stock to make a nice broth. Also try adding your favorite fresh vegetables to make a vegetable soup.

Serves 3 to 4

3 to 4 large leeks, chopped

1 tablespoon coconut oil

3 large garlic cloves, chopped

1 medium head cauliflower, chopped

2 cups vegetable broth

1 15-ounce can coconut milk (look for a BPA-free can)

sea salt and black pepper to taste

To prepare your leeks, chop off the top dark green portion of the leeks and throw it away (or save it later for soup stock). Remove the bottom root and split the leek lengthwise down the middle. Wash the leek in a bath of cold water, making sure to remove any sand in between the layers. Rinse thoroughly and chop.

In a large soup pot, add the coconut oil using a medium flame. When the oil is hot, add the chopped leeks and garlic. Sauté for 8 to 10 minutes until the leeks are soft and sweet.

Add the chopped cauliflower to the leeks and garlic. Then add the vegetable broth and coconut milk. Cover and bring the soup to a boil. When the soup is boiling, turn down the flame and allow it to simmer until the cauliflower is soft. When the cauliflower is soft, remove it from the heat and allow it to cool.

When the soup is cool, ladle the soup into a blender and blend in batches. Add salt and pepper to taste. The soup should be smooth. Serve immediately.

Serves 4 to 6

4 large red onions, thinly sliced

1 bulb of garlic, paper removed

2 tablespoons coconut oil

32 ounces of vegetable broth

1 tablespoon dried thyme

sea salt and black pepper to taste

Preheat the oven to 400° F.

Place your sliced onion and whole garlic cloves in a large bowl. Massage with coconut oil. Place in one layer in a roasting pan and roast for 20 to 25 minutes. The onions and garlic should be very soft and brown on the edges.

Next, add the roasted onions and garlic to a large soup pot. Add the vegetable broth, thyme, sea salt, and black pepper to the pot over medium high flame. Bring the soup to a boil and serve.

Serves 3 to 4

1 tablespoon coconut oil

2 large carrots, chopped

2 celery stalks, chopped

3 green onions, chopped

2 cups vegetable broth

2 to 3 teaspoons miso

In a large pot over medium high heat, add the coconut oil. When the oil is hot, add the chopped carrots and sauté for 3 minutes. When the carrots start to look golden, add the celery and sauté for another 2 minutes. Allow the vegetables to soften.

Next, add the vegetable broth to the pot. Cover and bring the soup to a boil. When the soup is boiling, remove from heat. Add miso and mix until it’s dissolved.

Serves 6

2 large zucchini, spiraled

6 carrots

2 celery stalks, chopped

2 onions, chopped

6 cloves of garlic, chopped

1 tablespoon dried dill

1 32-oz box of vegetable broth

1 bunch parsley, chopped

½ lemon, juiced

To spiralize your zucchini, use a vegetable spiralizer. If you do not have one, you can use a vegetable peeler. Simply peel the zucchini lengthwise down to the seeds. The zucchini will serve as your noodles. Set them to the side.

Next, toss the carrots, celery, onions, garlic, dill and broth into a large soup pot. Simmer for about 15 minutes. Finally add the zucchini noodles and simmer for another 5 minutes. Top with chopped parsley and lemon juice.

Serves 4

4 cups chopped squash (pumpkin, butternut, etc.)

1 small sweet potato

1 large onion, chopped

4 garlic cloves, chopped

1 tablespoon rosemary

2 tablespoons melted coconut oil

sea salt and black pepper to taste

2 cups vegetable broth

Preheat oven to 400 degrees F. Toss the squash, sweet potato, onion, garlic, and rosemary into a large bowl. Pour melted coconut oil, sea salt, and black pepper into the bowl and mix with the vegetables. Spread the vegetables onto a roasting pan and bake for about 30 minutes. The squash and sweet potato should be soft in the center when done. Remove from the oven and set to the side to cool for about 15 minutes.

Next, add the roasted vegetables to a high speed blender along with the vegetable broth. Blend until smooth and serve.

Serves 4

1 large spaghetti squash, cut in half lengthwise (get a BIG one)***

2 tablespoons coconut oil

2 garlic cloves, minced

12-15 jarred artichoke hearts, cut in half

⅓ cup walnuts

¼ cup extra virgin olive oil

4 to 5 tablespoons vegetable broth

½ cup fresh parsley

½ cup fresh basil

1 lemon, juiced

sea salt and black pepper to taste

*** This recipe uses spaghetti squash instead of conventional pasta.

Preheat oven to 400 degrees F.

To make the squash, cut the squash in half lengthwise and place the cut side down on a baking sheet. Bake for 30-35 minutes or until squash becomes soft in the center. Next, turn the squash flesh side up and use a spoon to remove the excess seeds. Then use a fork to scrape the squash. You should see that the flesh comes off as strings — like spaghetti. Place the “spaghetti” into a bowl and set to the side.

Next, place a large pan over medium heat, add coconut oil and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes.

Once artichokes are browned, add them to a high speed blender or food processor along with the walnuts, olive oil, vegetable broth. Puree until smooth. Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth.

Finally, add the pesto to the spaghetti squash and mix well. Serve immediately.

Suggested Sides: Large Salad and/or Vegetable Stock with fresh vegetables added.

Serves 2

2 cups cooked quinoa (see note below for cooking instructions)

1 medium carrot, finely grated

3 eggs

1 tablespoon coconut flour

2 green onions, chopped

1 teaspoon honey

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon garlic powder

sea salt and black pepper to taste

coconut oil for frying

BASIC QUINOA RECIPE

1 cup uncooked quinoa

2 cups water

½ teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the quinoa is tender. Allow to cool for a few minutes.

In a large bowl combine the cooked quinoa, carrot, eggs, flour, green onions, honey, pepper, cumin, garlic powder, sea salt, and black pepper. Mix well.

Heat a frying pan with coconut oil. You can expect that the mixture will be slightly sticky. Use a 1/4 cup measuring cup to help make small patties that don’t fall apart. Fry until golden-brown, about 4 minutes on each side.

Serve the burgers alongside sweet potato chips (below).

2 sweet potatoes, sliced thinly

½ cup coconut oil

sea salt to taste

In a skillet, heat up the oil until it’s super super hot. Drop in your chips in a single layer and fry on either side until they begin to curl up on the ends. Remove the chips using tongs and lay them on a paper towel. Lightly sprinkle with sea salt.

Suggested Sides: Large Salad and/or Creamy Leek Soup

Serves 4

2 sweet potatoes, chopped

1 head of cauliflower, chopped

1 can of coconut milk

3 tablespoons curry paste, red or yellow

1 small yellow onion, chopped

½ head of cabbage, chopped into ribbons

Toss everything into the crockpot and cook on low for 4+ hours.

Suggested Sides: Large Salad and/or Roasted Lemon Broccoli

Serves 4

2 acorn squash

2 tablespoons coconut oil, divided

1 large onion, chopped

2 garlic cloves, chopped

1 apple, cored and chopped

1 bunch kale, chopped

¼ cup water

2 15-ounce cans lentils, drained and rinsed

½ tablespoon cinnamon

1 tablespoon all-purpose seasoning (salt-free)

sea salt and black pepper, to taste

Large Salad (recipe in Sides)

Preheat the oven to 400 degrees F.

Slice acorn squashes in half and remove the seeds. Brush 1 tablespoon coconut oil over inside of squash halves. Place the squash halves cut-side down on a baking sheet. Bake for about 20 minutes. Turn the squash over, then bake for an additional 10 to 15 minutes until the center is tender. Remove squash from the oven and set aside to cool.

Place a large sauté pan over medium heat. Add 1 tablespoon of coconut oil. Once the oil has melted, add onion and garlic. Sauté for about 3 minutes, then add chopped apple. Sauté for an additional 3 minutes, then add chopped kale. Add ¼ cup of water to the pan and cover. Allow the kale greens to steam for about 5 minutes until tender. Remove the cover and add lentils, cinnamon, all-purpose seasoning, sea salt, and black pepper. Stir well until the lentils are warm.

Serve each acorn squash half stuffed with the kale and lentil mixture alongside Large Salad.

Suggested Sides: Large Salad and/or Veggie Soup

Serves 4

1 head of broccoli, chopped

4 carrots, chopped

¼ cup chopped pecans

3 tablespoons melted coconut oil

1 tsp cumin

sea salt and black pepper to taste

1 lemon, juiced

BASIC QUINOA RECIPE

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the quinoa is tender. Allow to cool for a few minutes.

Preheat your oven to 400 degrees F.

In a large bowl, mix up your chopped veggies, pecans with coconut oil, cumin, salt, and pepper. Spread the mixture out on a baking sheet and stick them in the oven. Bake for about 20 minutes. Your vegetables should be brown and tender when done.

Serve your veggies with quinoa. Top with fresh lemon juice.

Suggested Sides: Large Salad and/or Onion Soup

Serves 2

1/2 pound of brussels sprouts

1 cup arugula

1/2 cup sliced strawberries

1/2 cup chopped pecans, soaked

¼ cup sliced basil

½ cup halved yellow or red cherry tomatoes

HONEY LEMON DRESSING

1 lemon, juiced

2 tablespoons extra virgin olive oil

1 tablespoon honey

sea salt and black pepper to taste

Cut the brussels sprouts in half and thinly slice

Toss the remaining salad ingredients in a large bowl and mix well.

Next, add dressing ingredients into a small bowl and whisk until smooth. Pour over the salad and toss. Serve immediately

Suggested Sides: Baked Sweet Potato and/or Veggie Soup

Serves 2

3 tablespoons coconut oil

1 large sweet potato, chopped

1 golden beet, peeled and chopped

sea salt and black pepper to taste

4 eggs

Heat up your coconut oil in a skillet, and toss in the sweet potato and beet. Saute them for about 15 to 20 minutes until they are tender. Season with sea salt and black pepper.

Serve with scrambled eggs.

Makes 2-3 servings

1 head cauliflower, chopped

1 parsnip, chopped

4 cloves garlic

sea salt and black pepper to taste

1 tablespoon coconut oil

¼ cup vegetable broth or water

¼ cup unsweetened non-dairy milk

Preheat oven to 400 F. Place cauliflower, parsnip, garlic, sea salt, black pepper, and melted coconut oil into a large bowl. Mix thoroughly and spread onto a baking sheet. Place in the oven and roast for 15 minutes.

Remove vegetables from oven and place in blender. Slowly add in the broth and milk until you have your desired consistency.

Makes 2 servings

2 cups frozen blackberries

2 tablespoons water or dairy free milk

2 tablespoons honey, optional

Place frozen berries in a high speed blender and let it defrost for 10 minutes. Next, add water or milk, and honey. Blend until smooth. Serve immediately. If the sorbet is too soft, place sorbet in a container and place in the freezer. Mix occasionally to prevent crystals from forming.

Serves 2

1 ripe banana, mashed

1 cup dairy free milk

⅓ cup shredded unsweetened coconut

2 tablespoons chia seeds

½ teaspoon vanilla

½ teaspoon cinnamon

Mix the ingredients. Place ingredients in a sealed container. Shake well. Place in the refrigerator for 3 to 4 hours or overnight.

Serves 2

1 avocado, mashed

1 tablespoon cocoa powder

2 tablespoons chia seeds

1 cup dairy free milk

1 tablespoon maple syrup or another sweetener (optional)

Mix all ingredients together in a bowl using a fork.

Makes 1 loaf

1 cup almond flour

¼ cup coconut flour

¼ cup ground pumpkin seeds (to make a flour)

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon kosher salt

1 cup pumpkin puree

¼ cup honey

¼ cup melted coconut oil

4 eggs

Preheat oven to 325 degrees F. Line a loaf pan with parchment paper so that it hangs over the edges enough to grab.

Combine all dry ingredients in a large bowl. Whisk together all wet ingredients in a medium bowl. Pour wet into dry ingredients and combine with a spatula. Carefully pour batter into loaf pan and smooth the top.

Bake for about 45 minutes, until a fork or knife inserted in the middle comes out clean. Remove from oven and rest loaf pan on cooling rack. After about 10 minutes, remove loaf from pan by the edges of the parchment paper and place directly on cooling rack to cool for another 10-15 minutes. Carefully pull off parchment paper and slice.

1 avocado

1 cup non-dairy milk

1 zucchini, chopped

1 tablespoon raw cacao powder

1 tablespoon raw honey, or 1 to 2 drops of stevia

Using a food processor or high power blender, mix all ingredients until smooth. Place in refrigerator until it is cold and then enjoy!

1 cup of coconut or almond milk

1 tablespoon of raw cacao powder

Stevia or honey to taste

Heat the coconut or almond milk over medium flame. Add 1 tablespoon of cacao powder and sweeten with stevia or honey if you desire.