• 4-5 cups water 
  • 1-2 inch strip of wakame (or any sea vegetable), rinsed and soaked 5 minutes in 1 cup of water until softened 
  • 1-2 cups thinly sliced vegetables of your choice (carrots, spinach, etc)
  • 2-3 teaspoons miso paste (or add more to your flavor preference)
  • 2 scallions, finely chopped 

Chop soaked wakame.  Place water and wakame in a soup pot and bring to a boil. Add vegetables and simmer for 2-3 minutes (simmer an extra few minute if using carrots) Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot. Reduce heat to very low; do not boil or simmer miso broth. Allow soup to cook 2-3 minutes. Garnish with scallions and serve.   

- If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning. 
1 cup quinoa
2 tablespoons extra virgin olive oil
juice of one lime
1 tablespoon fresh mint
2-3  tablespoons fresh parsley and/or cilantro
1 garlic clove, minced
2 scallions, finely chopped
sea salt to taste

Cook the quinoa as directed. Remove from heat and the rest of the ingredients. Cover and chill to let flavors meld. Serve chilled.
  • Good quality olive oil, one tablespoon
  • Blanched broccoli or any other blanched or steamed leafy green (I like to use lightly steamed kale) (2 to 3 cups worth)
  • Avocado, one, diced
  • Soy sauce or tamari (gluten free if you use tamari)
  • 1 or 2 garlic cloves, finely chopped
  • Juice of one lemon

1. In a skillet, bring olive oil to medium temperature. Add garlic and let sizzle, but make sure you don't burn it.
2. Add broccoli or greens to heat through. Add soy sauce or tamari
3. Turn the heat off. Add the avocado and lemon juice. Stir to incorporate all the ingredients and serve.

1 bunch kale
1 tsp sea salt
1/4 diced red onion
1/2 cup diced cherry tomatoes
1/3 cup sunflower seeds
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar

De-stem kale by pulling it away from stems. Rinse leaves, then stack them and slice into thin ribbons. Put in a large bowl and add salt. Massage salt into kale for about 2 minutes. (The kale will shrink down as if being sauteed).

Add onions, tomatoes, and sunflowers to kale and stir together. Dress with oil and ACV and mix well. This will stay good for a few days and will still taste great!
4 cloves garlic, minced
3 tblspn refined coconut oil
3 tblspn Earth Balance vegan butter
sea salt to taste
1/2 tspn pepper
1/4 cup pine nuts
8 oz of whole wheat, quinoa or brown rice pasta (any shape you choose)
6 cups of chopped greens of your choice (I like to use kale, broccoli and zucchini)

Saute the garlic in the oil about 3 minutes, and then remove from heat. Stir in the butter and allow it to melt. Set aside.
Cook pasta as directed, and add the vegetables in for the last minute of cooking. Drain, but reserve 1/2 cup of the cooking water. Return 1/2 cup water, pasta and veggies to pot, and add in the garlic butter. Mix in the pepper, pine nuts and salt to taste. 

Adapted from "Skinny Bitch in the Kitch"

1 clove garlic, grated
1/2 teaspoon ginger, grated
1/2 avocado
tamari (if gluten free) or soy sauce, to taste
apple cider vinegar, to taste
2 cups mixed greens
1 package kelp noodles or mixed sea vegetables 

In a bowl, mash the avocado and mix with ginger, garlic and tamari. Toss with greens and sea vegetables. 

If you can't find them locally, buy sea vegetables here: 

 1-2 bunches of kale  
olive oil 

Preheat oven to 425 degrees.  Remove kale from stalk, leaving the greens in large pieces. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale. Lay kale out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly. Turn the kale over and bake with the other side up.  Remove and serve. Variations:  Try different kinds of kale or collard greens. You can sprinkle with a little salt or spice such as curry or cumin after rubbing on olive oil for a little added flavor.  


1 cup vegetable broth or water 
3 cups drained cooked or canned beans (your choice of any kind) 
1/2 teaspoon crushed garlic 
4 cups chopped fresh kale, stems and center ribs removed, lightly packed 
1 teaspoon olive oil 
salt, to taste 
black pepper, to taste 
Tabasco sauce, to taste 

Combine beans, broth or water, and garlic in a large saucepan. Place chopped kale on top of beans and bring to a boil. Cover, reduce heat to low, and simmer until kale is tender, about 15 to 20 minutes. Remove from heat and stir in oil, salt, black pepper, and Tabasco sauce to taste.