Albondigas (meatballs):
2 lbs. ground organic beef
2 cloves garlic, minced
2 T. groud cumin
2 T. dried oregano
1 T. black pepper
1/8 t. cayenne pepper
3 garlic cloves, minced
4 T. extra-virgin olive oil
5 carrots, chopped
4 c. purple cabbage, shredded
2 ½ c. fresh (not canned) chopped tomatoes
6 c. chicken broth
4 c. water
1 T. cumin
1 T. dried oregano
2 t. sea salt
½-full (7oz) can El Pato Jalapeno salsa

1. In a large mixing bowl add all the meatball ingredients. Mix well using your hands and set aside.
2. In a large soup pot, sauté the shallots and garlic in the olive oil until the shallots become translucent.
3. Add the carrots, cabbage, tomatoes, chicken broth, water, cumin, oregano and sea salt; mix well and bring to a boil.
4. Using your hands, for the meat into golf ball-sized meatballs and gently drop into the boiling soup. Turn the heat down to medium low and simmer for 20-25 mins, stirring occasionally, but gently so you don’t break the meatballs up.
5. Add the El Pato, stir and simmer for another 5 mins. May serve with cut up avocado.

4 c. cauliflower florets
3 T. coconut oil
1 T. curry powder
¼ t. turmeric
Sea salt to taste

1. Preheat oven to 350’
2. In a medium sized bowl toss the cauliflower w the coconut oil until all the florets are coated in the oil.
3. Sprinkle all the spices over the cauliflower and stir again until all florets are evenly coated.
4. Spread the cauliflower evenly into a glass baking dish and bake for 40-45 mins, stirring half way through the cooking time.

1 white onion sliced
1 t. sea salt
2 t. paprika
1 t. cayenne pepper
1 t. white pepper
1 t. poultry seasoning
1 t. garlic powder
4-6 lb. free-range organic chicken, rinsed and patted dry w paper towels

1. Cover the bottom of a slow cooker with the sliced onions.
2. Mix all spices in a small bowl and using your hands, rub the spice mixture all over the whole chicken.
3. Place the spiced chicken on top of the onions in the slow cooker, cover and cook on low for 5-6 hours. There is no need to add any liquid to the slow cooker—the chicken will cook in its own juices.

Ingredients:
2 cups water
1 cup rolled oats
¼ cup raisins
¼ cup goji berries
2 teaspoons grated ginger
Pinch of salt
¼ cup sunflower seeds
1 tablespoon agave nectar

Bring water to boil.
Add oats, raisins, goji berries, ginger and a pinch of salt.
Reduce heat to low.
Cook until water is absorbed and oats become creamy (about 7 minutes).
Remove from heat and add sunflower seeds.
Note: If you would like oatmeal creamier, try using rice, almond. or hemp milk instead of water.

Prepare 2/3 traditional to 1/3 red Inca quinoa according to package directions together in one pot just a minute before quinoa is done, stir in pineapple and replace lid, steam through serve in bowls, add maple syrup and milk to taste yummy breakfast!

2 bunches broccoli
1 lemon, juiced
1 tablespoon olive oil
¼ teaspoon sea salt
1 avocado

Chop broccoli into bite-size pieces, keeping stems separate from crowns.
Fill a pot with 1 inch of water, place a steamer basket inside, cover and heat to boiling. Add stem pieces and steam for 2 minutes. Then add crown pieces, cover and steam for 5 minutes while you prepare other ingredients.
In a mixing bowl, combine the juice of the lemon, the olive oil and salt.
Chop the avocado into chunks and add to the bowl.
Add the warm broccoli to the bowl, mix gently and serve.