Ingredients:  4 cups vegetable broth  1 1/2 cups raw whole grain quinoa  1 cucumber, sliced  1 red or yellow bell pepper, diced  1/2 cup lightly steamed broccoli florets  2 tomatoes, chopped  1/4 cup olive oil  1/3 cup lemon juice  dash salt and pepper, to taste (sea salt tastes best) Preparation: Cook quinoa in vegetable broth until it fluffs up, about 15 minutes, stirring occasionally. While quinoa is cooking, whisk together lemon juice, olive oil and salt and pepper. When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.

Ingredients: 2 Tbs raw coconut oil  4 stems of green onion, finely minced  1 large onion, finely minced  3 cups of spinach, finely chopped  2 stalks of celery, finely minced  1 Tbs. cumin  ½ tsp. black pepper  High quality sea salt, to taste  ½ cup dry millet  1 cup amaranth flour  Instructions: Pre-prep: Be sure to soak the millet in water overnight and rinse thoroughly before using.  In a saucepan over high heat, bring the water to a boil. Reduce heat, then add the millet and simmer until the millet has cooked to a softer texture- around 15-20 minutes. Pour through a strainer and set to the side to cool down.  Saute green onion in enough coconut oil until gently cooked, then add onions,...

Ingredients:  2 tablespoons olive oil 1 medium red onion, chopped  1 large red bell pepper, chopped  2 ribs celery, chopped  1/2 teaspoon salt, divided  1 cup green onions  2 tablespoons chili powder  2 teaspoons ground cumin  1 1/2 teaspoons smoked paprika  1 teaspoon dried oregano  1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*, with their juices  2 cans (15 ounces each) black beans, rinsed and drained  1 can (15 ounces) pinto beans, rinsed and drained  2 cups vegetable broth or water  1 bay leaf  2 tablespoons chopped fresh cilantro, plus more for garnishing  1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste  Garnishes: chopped cilantro, sliced avocado, tortilla chips, grated cheddar cheese,...

Ingredients: For the Grilled Vegetable and Black Bean Fajitas:  1 onion, thinly sliced  1 bell pepper, thinly sliced  1 organic zucchini, halved lengthwise and thinly sliced  16 ounces organic black beans, drained and thoroughly rinsed  1½ teaspoons onion powder  1½ teaspoons dried oregano  ¾ teaspoons cumin  ¾ teaspoons chili powder  3 tablespoons extra virgin olive oil  Fresh Homemade Salsa (recipe below)  1 avocado, pitted, peeled, and sliced  12 organic whole wheat tortillas  Salt For the Fresh Homemade Salsa:  1 large tomato, diced  ¼ cup green onions (scallions), chopped  ½ jalapeño, seeded and finely diced  3 tablespoons fresh cilantro, chopped  1 lime, freshly squeezed  Salt For the Grilled Vegetable and Black Bean Fajitas: Prepare the grill for 375 degrees F.  Layer first the onion, then...