Ingredients:  Wild rice  Spring water/alkaline water  1 medium yellow onion chopped fine  1 small red pepper  1 cup mushrooms, chopped medium, fine (oyster or brown button)  1/8 cup hemp oil  1 tsp thyme  2 tsp oregano  1 tsp sea salt  1/8 tsp African red pepper  Soak rice in spring water/alkaline water over night for best resultsCook rice according to package instructions and set aside  Pour hemp oil in hot skillet  Saute vegetables and mushrooms 2-3 minutes  Add thyme, oregano, sea salt, and African red pepper  Fold in cooked wild rice and stir as needed until tender

Ingredients:  1 pkg. oyster mushrooms, sliced  2 zucchini, sliced  1/2 mall yellow onion, chopped fine  8 cherry tomatoes, chopped  3 tbs olive oil  1 cup broccoli, chopped fine  1 small red and green pepper, chopped  Put oil in heated stainless steel wok.  Add tomatoes and onions.  Add your favorite seasonings and saute 3-4 minutes.  Add zucchini, bell peppers, broccoli and saute 3-4 minutes.

Ingredients:  1 lb oyster mushrooms, chopped  1 cup quinoa  1 small red and green bell pepper chopped  1 bunch spinach, washed, and steamed  2 tbs olive oil  1/2 lb kamut spiral pasta  Sprint water/Alkaline water  2 red onions chopped finely  2 large chayote squash, peeled and chipped  2-3 bunches kale  1 clove  1/2 tsp: marjoram; rosemary; oregano; thyme; red pepper and cumin  Put oil in hot skillet. Saute mushrooms, bell peppers and onions slowly for 20 minutes.  Add mushroom mixture in soup pot and fill with spring water/alkaline water.  Add chayote squash.  Add thyme, marjoram, rosemary, oregano, red pepper, cumin, clove and quinoa.  Simmer 45 minutes.  Add Kamut pasta and simmer for 15 minutes.  Add spinach, stir and then serve when tender.

Ingredients:  1 1/2 bunches each of mustard and turnips greens  2 cups of chopped red onions  1/4 cup olive oil  1 tsp of cayenne or chili powder  3tbs sea salt  Heat pan then add onions, cook till golden brown; add greens, cook down for 20 minutes; season with sea salt, and cayenne or chili powder.