Feel your food

— 1 large bunch Fresh parsley
— ½ cup Fresh mint leaves
— 5 Scallions
— 1 clove Garlic
— 2-3 Red peppers
— 1 cup Shelled hemp seeds
— 1 Cucumber, skinned and seeded, finely chopped
— 2 tbsp Olive or hemp seed oil
— 2 tbsp Lemon juice, freshly squeezed
— dash Cayenne
— 1 lb Sunflower sprouts

In a food processor using an “S” blade process the parsley, mint, scallions, and garlic until chopped well. Add the red pepper and pause a few times until chopped. Transfer the herbs and red pepper to a large mixing bowl. Add hemp seeds, cucumber, hemp or olive oil, cayenne, and lemon juice. Mix well and serve, or allow to marinate for 30 minutes up to overnight. Store in an airtight container in the refrigerator.
The tabbouleh will keep for 2 days. Serve over a generous portion of sunflower sprouts.

— 1 cup Sweet potato, or pumpkin, seeded
— 1 cup Raw, unpasteurized coconut water
— 1½ cup Pine nuts
— 1 tbsp Leeks

— 1 tsp Fresh ginger, minced
— 2 tbsp Dulse
— 1½ tsp Cumin
— 1½ tsp Cayenne pepper
— 1 tsp Fenugreek seeds

— 2 oz. Lemon juice, freshly squeezed
— 3 cloves Garlic
— 10 Sun dried black olives, pitted
— 1 tbsp Kelp powder
— 3 tbsp Paprika, heaping
— 1 tsp Chipotle powder
— ¼ Bunch parsley
— 1 tbsp Garlic powder
— 4½ tbsp Frontier pizza seasoning
— 1 tsp Sage
— ¾ tsp Ground fennel seed
— 12 oz. Olive oil
— Zucchini, sliced round

Place all ingredients, except zucchini, in a blender. Blend. Slice zucchini in rounds and mix with marinade. Allow to marinate for one hour.

— ¼ cup Lime or lemon juice
— 1 handful Cilantro
— 1½ Avocado
— 1 cup Water
— 1 clove Garlic
— 1 pinch Cayenne
— ½ tsp Kelp
— Braggs aminos or dulse to taste, optional

Blend until smooth.