Ingredients:

1. 1 cup of spinach leaves
2. 8 tablespoons of walnuts
3. 4 tablespoons of lemon juice
4. 1/2 cup of pink lentils
5. 1 clove of garlic, peeled and chopped
6. 3 portobello mushrooms, chopped
7. 3 tablespoons of dijon mustard
8. 1 tablespoon of honey

Instructions:

1. Boil the pink lentils for 20 minuets.
2. Take the pink lentils out of the steamer.
3. Put the spinach leaves, walnuts and lentils together in a bowl.
4. Cook the portobello mushrooms until brown.
5. Add the mushrooms to the lentils, spinach leaves and walnuts.
6. Add all the other ingredients to the lentils, spinach leaves and walnuts.
7. Mix well and serve.

Ingredients:

1. 1 cup of meleted choclate

2. 1/8 cup of healthy melted chocolate

3. 1 cup of strawberries

4. 1 cup of raspberries

Instructions:

1. Blend the ingredients in the food processer until you have an apropriate puree for ice cream.
2. Serve

Ingredients:

For the balls:

1. 1 beetroot,steamed and chopped
2. 1 cup of quinoa
3. 1 tbsp of olive oil
4. 1 tbsp of lemon
5. 5 tbsp of flax seeds
6. 1/8 cup of hemp hearts

For the salad’s preperation:

1. 1 cup of arugula
2. 1/2 of lemon, juice only
3. 5 tbsp of mint
4. 6 tbsp of parsley
5. 1 tomato
6. 8 olives, that are not salty, or made in an unhealthy way.
7. 1 sweet potato, boiled and smoked
8. 1/20 cup of unprocessed hummus
9. 1 spring onion, chopped

Instructions:

1. Process the ingredients for the balls, and aim for an appropriate puree.
2. Rolls to balls and spread parchment paper on to the baking tray, and put the balls on the tray.
3. Bake at 375 F for 25 minuets.
4. Take your balls out of the oven.
5. Mix all the ingredients needed for the salad together,in a bowl.
6. Add the balls to the salad.
7. Mix well, and serve.

1. 1 cup of hazelnuts
2. 1/16 of a cup of macadamia oil
3. 1 cup of almonds
4. 4 bananas,chopped
5. 2 cups of coconut flour
6. 1 tbsp of sunflower seeds
7. 1/2 cup of melted chocolate
8. 1/4 cup of peanut butter
9. 1/8 cup of almond milk

Instructions:

1. Process the nuts going in the cake until you have an appropiate puree for a cake.
2. Put the nut mixture in with the other ingredients, in a bowl, and mix well.
3. Shape the batter in to small cubed cakes, and put them on the baking tray, and on top of a baking sheet.
4. Bake at 375 F for 45 minuets- 1 hour.
5. Taste your brownies, and fix the mistakes, according to the instructions.
6. Let them cool and serve.

Ingredients:

1. 3 cups of fruit of your choice that works for the dish
2. 1/8 cup of coconut cream
3. 1 tablespoon of coconut oil
4. 1/4 cup of vanilla cream

Instructions:

1. Chop the fruit.
2. Blend all the ingredients for a few seconds.
3. Freeze the smoothie.
4. Serve.

Ingredients:

1. 1/4 cup of starfruit
2. 8 tablespoons of scooped out passion fruit
3. 1 mango
4. 1 cup of rice milk

Instuctions:

1. Freeze the fruits.
2. Peel off the fruits skin, and chop them.
3. Put the milk and fruits in the freezer.
4. Blend and serve.

Ingredients:

Pizza Dough:

1. 2 cups of baking soda
2. 1 egg
3. 1/8 cup of warm water
4. 8 tablespoons of yeast
5. 3 tablespoons of olive oil

Toppings:

1. 1 brocoli chopped
2. 1 pineapple, chopped and peeled
3. 1 red pepper, chopped
4. 1 green pepper, chopped
5. 1 tomato chopped
6. 1/8 cup of parmesan

Instructions:

1. Make the pizza dough.
2. Put the toppings on the pizza.
3. Bake the pizza at 375 F, for 45 minuets to an hour.
4. Serve.

Ingredients:

1. 1 cup of squash, chopped
2. 1/4 cup of golden beetroots, chopped
3. 1/16 cup of brocoli
4. 1/2 cup of arugula
5. 1 tablespoons of olive oil
6. 2 tablespoons of lemon juice

Instructions:

1. Roast the squash, brocoli and golden beetroots, and 375 F, for 10 minuets.
2. Take them out of the oven and mix it with the other ingredients.
3. Pack in a container.

Ingredients:

1. 1/4 cup of arugula
2. 1/4 cup of chickpeas, soaked.
3. 1/2 cup of cooked quinoa
4. 1/8 cup of mushrooms
5. 1 tomato
6. 1 sliced avacado
7. 5 tablespoons of cilantro
8. 1/2 lemon (juice only)
9. 1 teaspoon of olive oil
10. 2 carrots, chopped

Instructions:

1. Cook the chickpeas, mushrooms, and carrots in a pan.
2. Get a big luch container for packing.
3. Chop the rest of the ingredients if needed, some of them will need chopping.
4. Put all the ingredients in the lunch container together and mix well.
5. Close the container and then pack the lunch.
6. Keep in your bag.

Ingredients:

1. 1 cup of raw spinach (that doesn’t need to be cooked)
2. 1 cup of chopped cashew nuts
3. 1 tablespoon of olive oil
4. 1 cup of sunflower seeds
5. 1 cup of hemp hearts

Instructions:

1. Process the ingredients until you have an appropriate puree for truffles or veggie balls.
2. Roll the mixture in to balls using your hands.
3. Put them on a plate.
4. Serve.