• 6 Zucchini
• ½ Head of Cauliflower
• 1 Carrot
• 3 Stalks Celery
• 1 Red Pepper Seeded
• 1 Cup Green Beans
• 1 TB Tomato Paste
• ½ Bunch of Basil Leaves
• ½ Bunch of Oregano Leaves
• 2 TB Grape seed Oil
• 1 Container 32 Ounces of Pacific Vegetable Broth
• Salt and Pepper to Taste

Cut all vegetables into chunks and add all ingredients in large pot. Bring everything to boil and boil for 5 minutes. Remove from heat, let cool down and put in Vita Mix blender. Blend until pureed. Drizzle with olive or grape seed oil in bowl when serving.

…Compliments of Martha

1. Toasted Berlin Bakery spelt bread or rudi’s Spelt Tortilla
2. Spread hummus on toast
3. Put on sliced tomatoes, sprouts, and avocados.
4. Salt and pepper to taste.
5. (You can also serve on Romaine lettuce leaves)

• 1 sprig oregano
• 5 sprigs thyme
• ½ cup olive oil
• 1 lime
• 1 clove garlic
• ½ t umeboshi
• 3 sun dried tomatoes (soaked in water to soften)
• ½ avocado

Celtic sea salt to taste

Blend all ingredients in a blender or vita-mix.

*Umebishi is a ferment, and although it can be alkalining, should be avoided during initial cleansings.

• 1 clove garlic smashed
• 2 avocados mashed
• squeeze 1 lime
• dice in 1 tomato

Mix until smooth.

Serve with celery or Romaine heart leaves.

• Juice of 1 ½ grapefruit
• Juice of 1 ½ lime
• Add 2 avocadoes – cut avocado in half, remove pit, scoop out meat

Blend above in VitaMix until creamy

1. Dice 2 cucumbers add and blend
2. Remove stems from a large bunch of washed mint, add and blend
3. Add 1 tray of ice and blend
4. Add 1 splash of mint extract to taste
5. Add Stevia to taste (transitional)

For this recipe it is best to use the Green Power Juicer. It extracts the most juice from the plant.

• 3 Cucumbers
• 1 c. Spinach
• 1/2 Head of Celery
• 1 c. of Dandelion Greens

Juice all of the above adding alternating itemsand make sure to mix well.