• 2 skinless /boneless /organic chicken breasts

• I jar marinated artichoke hearts

• 1 small can sliced mushrooms

• 2 medium potatoes, peeled and chopped into chunks

• Salt

• Pepper

• 1 C Heavy cream

• 1/2 C truffle artichoke spread

• 4 tablespoons butter

1. Add the chicken breasts to a baking casserole dish (preferably glass or ceramic with its own lid).

2. Sprinkle the chicken breasts with salt and pepper.

3. Add the mushrooms evenly.

4. Add the artichokes evenly.

5. The last layer is the potatoes, spread evenly.

6. Then the butter in chunky tablespoons all over.

7. Lastly, the cream and truffle spread.

8. Cover and bake approximately 45 minutes.

Super easy, light, healthy and DELICIOUS.

INGREDIENTS:

8 c Filtered water

3 tbs BETTER THAN BOULLION

1 tbs butter

2 tbs chopped parsley

2 c chopped onion

2 c chopped carrots

2 c chopped celery

2 c halved cherry tomatoes

1 c chopped boiling potato

2 teaspoons chopped garlic

2 c chopped tomato puree

1 bay leaf

Himalayan salt to taste

Pepper to taste

1/4 c Olive oil

DIRECTIONS:

Saute celery and onion in olive oil until translucent.

Add remainder veggies except potatoes.

Stir constantly.

Add butter.

Add water and bouillon.

Add spices and chopped tomato puree.

Cover and Lower heat to low simmer for an hour.

Add potatoes, and cook 15 min. Shut off heat and let it sit for at least an hour before eating.

INGREDIENTS

1.5 C of rice

**Get the Classic Enriched Calrose Classic Rice Medium Grain (365 Everyday Value Brand).
This is indispensable to the success of the recipe. The wrong type of rice will not cook out right.

3 C of water
When the water cooks down to almost zero ( you should be stirring constantly with the flame on med / high) you need to add 6 C water right away.
1/2 liter whole milk
1 C full cream ( 1 container unsweetened) )
4 C sugar
2 tsp vanilla
1/4 lb butter
1 egg, beaten
Ground Cinnamon

INSTRUCTIONS

Turn on oven to 350 degrees and prepare a low baking dish, greased with butter.

Add rice to the pot with water and bring to a boil on high, stirring frequently.

When the water is almost all gone, add another 6 cups and bring to a boil again, then turn the flame to low. Keep stirring frequently, as the rice will stick quickly.

The rice should be very, very soft by now and getting gluey. If not, you need to add more water and continue to cook until it is. At this point you add the litre of milk, continue to stir until very thick, probably 1/2 an hour.

When the litre of milk is almost gone (it will cook down), it is time to add 1 cup of the cream). If the mixture is too dry, add as much as you need to keep it ‘loose’ but not like soup. Turn the flame to medium.

Add butter and sugar. Keep stirring constantly, turn the fire/flame quite low.

Taste. The rice/milk mixture should be very very gooey, sticky, sweet and thick.

If the sugar is not enough to your taste, add more. The sugar ‘ melts’ and the recipe usually takes more than planned upon.

If the mixture tastes as you wish, thickness and sweetness, add the vanilla.

You should have a heatproof (Pyrex) mixing bowl handy with the beaten egg in it near the stove.

Turn off the stove.

Take one full cooking spoon full of the rice mixture and add it to the beaten egg, beating very very quickly to incorporate the egg and the rice mixture together without cooking the egg. Once it is all blended, add another spoonful and repeat. Continue to do this until the egg and rice mixture fill half of the bowl.

Turn off the flame and add all of the bowl mixture to the pot mixture. Stir very very well so that it is all blended.

Now you can pour the pot mixture — which is all of the rice pudding — to the baking dish. It should fill it almost to the brim. Once the mixture has settled, take the powdered cinnamon and sprinkle generously across the top.

Now take the dish and place it in the oven to cook for approximately 1/2 an hour, no more.

Remove the pudding to cool.

Ingredients:

1 package ground turkey
1/4 Spanish onion, chopped
2 tbsp chopped garlic
1/2 tsp Himalayan salt
1/2 tsp lemon pepper
1/4 cup Uncle Bob’s 10 Grain cereal
1 egg

5 small carrots, peeled and chopped
1/4 tsp tarragon
1/4 tsp marjoram
1/4 tsp thyme

Directions:

Mix all ingredients well and form into two inch balls by rolling in between palms. Grill in olive oil, turning frequently to evenly brown.

INGREDIENTS

Cold pressed olive oil

Uncooked, deveined shrimp

Elephant garlic

Shallot

Green pepper

Green onion

1 tablespoon Worcestershire Sauce

1 tablespoon soy sauce

Dash of Tabasco

Lemon Pepper

Himalayan salt

iNSTRUCTIONS

1. Add 1/4 C of  first press, cold pressed virgin olive oil to frying pan on high heat.

2. Add chopped shallots, garlic , green pepper and green onions to hot oil.

3. Saute until half cooked, then add shrimp.

4. When shrimp is 3/4 cooked, add condiments/spices and continue to stir until JUST cooked. 

*DO NOT OVERCOOK. IT WILL MAKE THE SHRIMP TOUGH.:) 

I make this every day in Santa Barbara. Fresh from the tree. Organic. Homemade.

INGREDIENTS

Mashed avocado

Chopped shallot

Himalayan salt

Lemon juice

Finely chopped tomato (or a bit of salsa)

Finely chopped garlic

INSTRUCTIONS

Add all ingredients to taste.

INGREDIENTS

1 c blueberries

1 c rasberries

4 ounces coconut water

4 ounces almond or pea milk

1 scoop protein powder ( vegan)

1 scoop Simple Greens

1 teaspoon vitamin C powder

1 scoop chia seeds

1/4 tsp cinnamon powder

1 scoop marine based collagen

1 packet powder form probiotics (5 billion microorganisms)

INSTRUCTIONS

Throw everything into your Vitamix “et voila:))

You will have a 12 ounce smoothie. If you want it for two, just double the liquid.

NOTES

* You can buy all of the ingredients at Whole Foods except Simple Greens, which you can buy at your homeopaths or online.

* SERVES 10-12 AS AN APPETIZER OR 6-8 AS AN ENTREE

INGREDIENTS

1/4 c 4 tbl. unsalted butter

1 clove elephant garlic, minced

I sm. onion, chopped { keep in 2 lots}

1/2 tsp red pepper flakes

salt

white pepper

1 qt. chicken broth

1/4 tsp aioli garlic mustard sauce( Trader Joe’s)

1 1/2 c Panko style bread crumbs

4 c whole milk

1/2 c whole cream

6 oz cooked ham cut up into 1/4 “ cubes

6 slices sopressata spiced Italian salami

1 lb Ditalini dried pasta

1/3 c all purpose flour

1 1/2 c whole milk grated mozzarella

1 c medium grated cheddar cheese

1c grated smoked gouda

1c grated havarti

FILLING

1. In a large saucepan melt 1/8 lb butter over medium heat & add garlic, onion & red pepper flakes. Saute until garlic is soft & fragrant, add bread crumbs & quickly mix then remove mixture to a med. size mixing bowl.

2. In a medium saucepan combine milk and 1/2 of chopped onion over medium heat. Bring to low boil and reduce to simmer stirring

3. As the milk simmers, in a large saucepan, add & melt 4 tbls. butter with chopped ham over med-high heat.When half browned, add chopped Sopressata and continue to saute until well browned. Set aside.

4. Preheat broiler to HIGH

5. Bring large pot of chicken broth to a boil & add Ditalini & cook according to package directions.

SAUCE

1. As the pasta cooks, melt the 1/4 c butter in a sauce pan over med heat & add the flour a bit at a time after the butter is sizzling. whisk constantly to form a paste.

2. Incorporate the warm, onion infused milk a cup at a time, constantly stirring (a whisk works best) to avoid lumps.

3. Then add Mozzarella, Gouda, Havarti & cheddar 1 c at a time, stirring to incorporate each as added.

FINISHING TOUCH

1. When the pasta is done, strain it and add it to the cheese sauce & mix well. & pour into a lightly greased baking dish.[For appetizer portions, I recommend ramekins, for the meal, a medium sized baking dish. ( The consistency, seems to be better with the ramekins)]

2. Sprinkle the bread crumb mixture evenly over the top of the ramekins and tap down to embed the crumbs and even the surface; as with the baking dish portion.

3. Broil until the crumbs are golden (about 5-10 min) & cheese bubbles.

4. Keep warm until serving in a heated/warm oven.

ENJOY!!!