Roasted Tomato and Poblano Bisque

Serves 4-6


9 6×6 tomatoes, ripe tomatoes

3 Poblanos halved

1 Onion, spanish, medium dice

2 Carrot, medium dice

2 Celery, medium dice

5 cloves of garlic, smashed rough chop

5 qts water

1 tbsp olive oil

3 cups cooked brown jasmine rice

Himalayan Salt and cracked black pepper



  1. Place the tomatoes whole on a sheet pan drizzle with oil
  2. Slice poblanos in half and seed, place on the same pan as the tomatoes
  3. Roast in the oven at 350 degree for 40 minutes
  4. Heat two gallon stock pot and sweat the mire poix and garlic
  5. Remove the tomato and poblanos from the oven, the skins on the tomatoes should have blistered and the poblanos should be tender with caramelized
  6. Add to the stockpot and cover with five quarts of water, bring to a boil and reduce to a simmer for 20 minutes.
  7. Ladle the soup into blender and puree smooth
  8. Season with salt and pepper
  9. Serve with warm brown rice, mixed in.

Baked Halibut, Peanut Crust, Blood Orange Vinaigrette

Servings: 4


1.5# Alaskan Halibut Filet, fresh skin off (portioned into 4 filets)

1/4 cup Peanuts, unsalted and roasted, coarse chop

1 Tbsp Basil, chiffonade

1 Tbsp Cilantro, chiffonade

1/8 Tsp Red Chili powder

1/8 Tsp Onion powder

1/8 Tsp Garlic powder

1 Blood Orange

5 Tbsp Extra Virgin Olive Oil

1/2 Tsp Raw Honey

Himalayan salt/Fresh black pepper


  1. Pre heat oven to 400 degrees
  2. Mix the red chili, onion and garlic powders
  3. Toss 1 Tbsp olive oil on the halibut filets and season with the rub evenly, reserve
  4. Mix the peanuts, basil, cilantro, 1 tsp of oil with salt and black pepper
  5. Juice the blood orange and include the pulp
  6. Whisk 4 Tbsp of olive oil and raw honey until incorporated, season with black pepper, reserve
  7. Place the halibut on a baking sheet and season with salt
  8. Bake for 15 minutes
  9. Add the peanut mixture and bake for 5 more minutes

*May finish with a quick broil to brown the peanut mixture to desire color

*Blood orange vinaigrette can be serve room temperature or brought to a quick simmer

Vegan Black Bean Burger

Serves: 2-4


15oz Canned or boxed black beans

1/2 cup of cooked Quinoa (2:1 water to quinoa ration)

2Tbsp Rolled oats

2Tbsp Pumpkin seeds, raw

1Tbsp Coconut oil

1Tbsp Golden flax meal

1Tbsp Olive Oil, extra virgin

1/4Tsp Garlic powder

1/4Tsp Onion powder

1/4Tsp Cumin

1/4Tsp Chili powder

1/4Tsp Red Wine Vinegar

Himalayan Salt and Cracked pepper, TT



  1. Pre-heat oven to 350 degrees.
  2. Rinse and drain the black beans and place in a medium mixing bowl.
  3. Add the flax meal, garlic powder, onion powder, cumin, chili powder, vinegar, olive oil oat and pumpkin seeds to the black beans.
  4. Using your hands, smash the beans and ingredients into a paste, season with salt and pepper.
  5. Add the quinoa and fold until ingredients incorporate.
  6. Form into patties, use a dab of coconut oil on your hands to help shape and keep ingredients off your fingers.
  7. Heat medium sauté pan with coconut oil
  8. Cook the patties for two minutes, flip and bake for 10 minutes.
  9. Serve with an array of appropriate condiments.

Provencal Style Mahi Mahi with Pistachios

Serves 4

4 6 oz Mahi Mahi filet, skin off, blood line removed (dark red part)

1/4 Cup Pistachio, no shell, chopped

1 Tbsp Garlic, minced into paste

1 Lemon, juiced

1 Tbsp MCT  oil or coconut oil (liquid)

1 Tsp Rosemary, fresh rough chopped


Broiling Directions:

  1. Turn the broiler on high
  2. Toss the garlic, rosemary and mct oil, allow to marinate at least 20 minutes
  3. Now add the lemon juice and allow to marinate for 5 more minutes.
  4. Place fish skin side up in a broiler safe dish
  5. Place under broiler 6 inches and cook for 4 minutes
  6. Broil for 4 more minutes
  7. Sprinkle pistachios on fish and broil for 1 more minute
  8. Season with salt and pepper



Asparagus and Farro salad

Serves: 4-6

1 Cup Farro, dry

1 Bunch, Asparagus

1/4 Red onion, shaved

1 Cup, Red chard leaves,  chiffonade

1/2 Cup Pine nuts,toasted

1 Yellow bell pepper, small diced

2 Lemon, juiced

1 Tbsp Olive Oi

1/4 Tsp, Turmeric powder

10 Basil leaves, chiffonade

1/2 Cup Shaved Parmesan *optional*


  1. Place 1 cup Farro 1/4 tsp turmeric in a sauce pan with three cups of wayer and bring to a boil. reduce to low boil and cook for 15 minutes. Turn off heat lets stand covered for 5 minutes
  2. Trim and discard the stems of the asparagus. Cut the tips off and slice the body on the bias.
  3. Bring a pot of salted water to a boil and blanch the asparagus (cook for 1 minute) then immediately shock in ice bath.
  4. Drain the asparagus and toss together all the ingredients season with salt and pepper and enjoy.
  5. Parmesan can be served on the side or tossed in.  I find if you are to hold the salad in the fridge for an extended period of time, it is best save the parmesan and to toss the  in prior to service.

Blueberry Almond Shake

Serves: 2

1/2 cup Blueberries

1/2 cup Almonds, raw

1/2 cup Coconut water

1 Tbsp Golden flax seed meal

1 Tsp Honey, raw


  1. Place all ingredients in a blend and puree until smooth.
  2. This mixture can also be placed in ramekins and chilled for a dessert with a pudding like texture.


Vegan Stir Fry: Broccoli, Sweet Potato and Cashew

Servings: 4


3 Cups Broccoli, florets

1 Sweet potato, medium size, cut like match sticks

1 Cup Cashew, raw

1 Onion, large dice

1 Tbsp Coconut oil

2 Tbsp Liquid Amino

1 Tbsp Ginger, minced

1 Tsp Garlic, minced

1/2 Tsp Turmeric, minced

1 Tbsp Basil, fine chiffonade

1 Tbsp Cilantro, fine chiffonade

1 Tbsp Red chili/garlic paste*optional*

1 Cup Farro



  1. Place 1 cup of dry farrow in a sauce pan with 3 cups of water.
  2. Bring to a boil and reduce heat to medium boil, cook for 15 to 20 minutes to desired texture and serve on the side.


  1. Steam broccoli for 5 minutes and reserve.
  2. In a large sauté pan or wok heat the coconut oil on high.
  3. When coconut oil has melted and pan is warm add the ginger, garlic and turmeric cook until aromas released.
  4. Add the onion and cook until translucent.
  5. Add the sweet potatoes and cook for five minutes while stirring.
  6. Add broccoli, cashews and liquid amino toss, cook for about 3 minutes.
  7. Add the basil and cilantro toss and serve.

Roasted Yukons, Turmeric, Garlic and Kale

Serves 4

6 Yukon Gold potatoes, medium size B

1 Cup Kale, chiffonade

1/2 Onion, red, sliced

1 Garlic, clove sliced

2 Tbsp Coconut oil

1/4 Tsp Turmeric, julienne

1 Tsp Oregano


  1. Preheat oven to 400 degrees
  2. Rise and dry the potatoes and cut into quarters
  3. Melt 1 Tbsp coconut oil on a 12×16 baking sheet
  4. Toss the potatoes in the coconut oil and lay flat, bake for 45minutes and reserve
  5. In a large sauté pan add 1 Tbsp coconut oil, the garlic and turmeric
  6. When the turmeric and garlic start to fry add the red onion and cook on medium heat until lightly golden brown
  7. Add the kale and quickly wilt
  8. Add the potatoes and oregano and toss
  9. Season with salt and pepper to taste