Potato Leek Soup


  • 1 Onion, Roughly Chopped

  • 7-8 large Carrots, Roughly Chopped

  • 7-8 Celery stalks, Roughly Chopped

  • 5-6 garlic cloves, smashed

  • 1 Tbsp Olive Oil

  • 4-5 Large Leeks (only white & light green parts, chopped)

  • 6-7 Medium Russet Potatoes, chopped (I like the skin on)

  • 4 Cups Pacific Organic Vegetable Stock (enough to cover veggies/potatoes)

  • Pinch of Dried Thyme

  • Pink Salt & Pepper to taste

  • Chives, chopped 

  • Cilantro, chopped



  1. Sauté the garlic in olive oil, then add all other vegetables, except the potatoes. Sauté until soft. Add the potatoes and cover with broth. Bring to a boil, reduce to simmer until ready to blend. 

  2. Blend the soup using an immersion blender (my favorite!) for the easiest blending or, if you don’t have an immersion blender, transfer in stages to a blender and blend until smooth.

  3. Add sea salt and black pepper to taste.

  4. Serve with fresh chopped chives & lots of cilantro. Delicious and very filling!

Baked Sweet Potatoes


  • 1 medium Sweet Potato

  • 1 medium ripe Avocado

  • 2 Tbsp Nutritional Yeast

  • 1 pinch Sea Salt

  • 2 tsp Hemp Seeds

  • 1 pinch Red Pepper Flakes 

  • 1 tsp Coconut Oil



Preheat oven to 400 degrees - line a baking sheet with parchment paper. Rub sweet potatoes with a bit of coconut oil and bake for 28-35 minutes or until tender. Optional: top with avocado, nutritional yeast, pink salt, hemp seeds, and red pepper flakes. Or, just add cinnamon on top, and enjoy! These sweet potatoes make the perfect lazy meal when you don’t feel like cooking. They’re ideal for breakfast, lunch, or dinner! 

Sweet Potato Fries with Avocado Dip


For Fries

  • 2 Sweet Potatoes sliced in wedges

  • 1 tsp Olive Oil

  • 1 tsp Paprika

  • 3/4 tsp Garlic Powder

  • 1/4 tsp Black Pepper

  • Pink Salt to taste

Avocado Dip

  • 2 Avocados

  • 1 Lime, juiced

  • 3 tbsp Almond Milk

  • Pink Salt and Pepper to taste

  • Red Pepper Flakes to taste


Preheat oven to 450 degrees. Mix sliced potatoes, olive oil, paprika, garlic powder, and pepper in large bowl. Place potatoes on oiled baking rack and bake for 30-35 minutes—flip once halfway through.

While potatoes are baking, prepare the avocado dip. Add avocado, lime juice, and almond milk to a bowl and whisk together until smooth. Add remaining ingredients and stir to combine. Place in the fridge until ready to use.


Cilantro-Bean Guacamole


  • 4 medium ripe Avocados, halved and pitted

  • ½ cup rinsed Black Beans

  • 1/2 cup finely chopped fresh Cilantro

  • ½ cup finely chopped White Onion

  • 3 tablespoons Lime juice (from about 1 ½ limes), or more if needed

  • ¼ teaspoon ground Coriander

  • 1 teaspoon Pink Salt

  • Optional: 1 small Jalapeño, seeds removed & finely chopped


Scoop the flesh of the avocados into a low serving bowl and mash to a creamy texture. Add all the ingredients and stir to combine. Add extra salt and lime juice if needed. Delicious!


Healthy Trail Mix



  • 1 cup raw or sprouted Almonds

  • 1 cup Sunflower or Pumpkin Seeds

  • ½ cup raw or sprouted Cashews

  • ½ cup raw Cacao Nibs

  • ½ cup shredded Coconut

  • 1 cup Purely Elizabeth grain-free Granola


Mix together and store in air tight container. Enjoy!

Lemon Salad for a Healthy Liver


  • 4 cups shredded Cabbage (green & purple)

  • 1 large Carrot, thinly sliced

  • 2 peeled lightly roasted or raw Beets, sliced

  • Large handful of fresh flat-leaf Parsley & Cilantro, roughly chopped

  • 1/2 Avocado, sliced

Optional: Sprinkle with 1 tsp. of high antioxidant Goji Berries

Lemon Ginger Dressing (makes 1 1/2 cups)

  • 3/4 cup freshly squeezed Lemon juice

  • 1/2 cup Extra-Virgin Olive Oil

  • 1 to 1 1/2-inch knob of fresh Ginger

  • 1 clove Garlic

  • 1 tablespoons raw Honey


To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste (I LOVE lots of ginger!), if desired, and set aside. Toss together the cabbage, carrots, beets, and parsley-cilantro in a large bowl and top with the sliced avocado. Optional: sprinkle with goji berries.


Quinoa Cranberry Salad + Avocado Cilantro Dressing


Quinoa Cranberry Salad Ingredients

  • 2 cups packed fresh Spinach

  • 3/4 cup cooked Quinoa

  • ½ cup sliced Cucumber

  • 1/4 cup shredded or sliced Carrots

  • Small handful of chopped Cilantro

  • 1/4 cup Cranberries or sliced Strawberries

  • 2-3 tablespoons raw Pumpkin Seeds

  • Add Himalayan Salt to taste

  • My homemade favorite Avocado Dressing


Toss together and enjoy!


Avocado Cilantro Dressing Ingredients

  • 2 whole large Avocados

  • 2 cloves peeled Garlic

  • 1 tablespoon fresh Lime juice

  • 3-4 tablespoons Extra Virgin Olive Oil

  • Large handful of fresh Cilantro

  • Himalayan Salt & Black Pepper to taste


In blender or food processor, add the garlic, avocado, cilantro, lime juice, olive oil, salt and pepper. Blend until smooth, add water if needed to thin. I love this dressing and use it weekly in my house!

Frozen Banana with Cinnamon + Hemp

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2 Servings


  • 4-5 Ripe Bananas

  • 1/4 tsp Ceylon Cinnamon

  • 1 Tbsp Hemp seeds


Peel 4-5 ripe bananas, cut  into 3-inch chunks to freeze for at least 7 hours. Remove and blend in a blender or food processor until smooth, add ¼ tsp. Ceylon cinnamon while blending. Serve immediately, or freeze in an airtight container up to 4 hours. Sprinkle 1 tablespoon of hemp seeds on top. Scoop and enjoy!

Vegan Kale Caesar with, Yes, Croutons

For “Parmesan Cheese”:

  • 1/3 cup raw Cashews

  • 2 tablespoons Hemp Seeds

  • 1 garlic Clove

  • 1 tablespoon Nutritional Yeast

  • 1 tablespoon Extra-Virgin Olive Oil

  • 1/2 teaspoon Garlic Powder

  • Fine grain Pink Salt, to taste

For the lettuce:


  • 1 small/medium bunch Kale, destemmed (5-6 cups chopped)

  • 2 small heads Romaine Lettuce (10 cups chopped)


  •  1 (15 oz.) can Chickpeas, drained and rinsed

  • 1/2 teaspoon Garlic Powder

  • 1 ½ tsp. Extra-Virgin Olive Oil

  • 1/2 tsp. Pink Salt

  • 1/4 tsp Cayenne Pepper

For the Roasted Croutons:

Tahini Caesar Dressing

  • 1/4 cup Tahini

  • 3 tablespoons fresh squeezed Lemon juice

  • 2-3 tablespoons Extra-Virgin Olive Oil

  • 2 cloves Garlic, minced

  • 1 teaspoons organic Dijon Mustard

  • 1/4 teaspoon Pink Salt & Pepper to taste

  • 2 tablespoons Water


1.   Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

2.   Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

3.   To make the dressing: In a small bowl, combine the tahini, lemon juice, olive oil, garlic, mustard, and salt. Whisk until blended, then add the water and whisk until you have a smooth, blended tahini sauce. Season generously with black pepper. The dressing should be tangy, like classic Caesar dressings. If it’s overwhelmingly tart or too thick to pour, whisk in an additional tablespoon of water.

4.   Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

5.   Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

6.   Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the parmesan cheese. Serve immediately. Enjoy with soup or by itself. YUMMY!


Arugula and Roasted Sweet Potato Salad



  • 1 large Sweet Potato, peeled and cut into cubes

  • 3 cups Arugula

  • 2 tablespoons Pumpkin or Sunflower Seeds

  • 2 teaspoon Coconut Oil for roasting the potatoes

  • Sliced Tomotoes

  • Pink Salt and Pepper to taste


Preheat oven to 375.

Toss sweet potato cubes with 2 teaspoons coconut oil, salt, and black pepper. Roast for 20-30 minutes or until fork goes in easily. Remove from the oven and cool. Heat a skillet over medium-high heat. Add pumpkin or sunflower seeds (no oil, no cooking spray). Cook in the pan, stirring often, until toasted. Remove from pan and allow to cool. In a large bowl combine arugula, sweet potato, tomatoes, and pumpkin or sunflower seeds. Drizzle with the desired amount of Bragg’s Ginger salad dressing or my Avocado Cilantro dressing before serving. Serve with 1-2 cups of steamed broccoli, sprinkle with salt, and a squeeze of lemon if desired.

Sweet Potato Toast


  • Sweet Potatoes

  • Optional: Avocado, Almond Butter, Banana, Ceylon Cinnamon, Himalayan Pink Salt


Wash the sweet potatoes clean and cut lengthwise into 1/4-inch slices with skin on. Careful with cutting! Poke a few holes to let the steam escape.

Bake in oven at 450 degrees for 15 minutes. Half way through, flip them over.

Toast on the highest setting of your toaster until tender when pierced with a fork. To “toast” the slices, you can pop them into the slots of a standard toaster or set them up in a toaster oven. Either way, crank it up to the highest setting and keep toasting until it’s perfect.

Mix almond butter with cinnamon to taste. Spread almond butter on sweet potato toasts, then top with banana slices. Sprinkle with additional cinnamon and pink salt, if desired. Avocado is also a delicious topping!


Chickpea and Curry Lentil Soup

Cold weather is here…time for soup!

I love when colder weather comes and it’s time to break out the cozy sweaters and boots, hot tea, and warming soups. I always have homemade chicken or vegetable broth in my fridge, fresh or ground ginger & turmeric, garlic, lentils and quinoa on hand during the cooler months…

Serves 4-6


  • 2 T. Curry Powder

  • 1 tsp. ground Turmeric

  • 1 1/2 tsp. ground Cumin

  • 1 1/2 T. Olive Oil

  • 32 ounces of organic Vegetable Broth

  • 2 T. whole fat Coconut Milk

  • 1 Yellow Onion, finely diced

  • 2 T. fresh Ginger, peeled & minced

  • 6 cloves Garlic, minced

  • 1/2 tsp. Pink Salt

  • 1 1/2 cups Roasted Diced Tomatoes

  • 1 cup dry Red Lentils

  • 1 1/2 cups Chickpeas, cooked &; drained

  • 1 cup chopped Greens, Kale, Spinach, or Dandelion (liver cleansing)

Optional: Chopped Cilantro (heavy metal detoxifier) or Parsley



In a large stock pot, heat olive oil over medium heat. Add garlic, onion, and ginger and sauté stirring frequently until onions are soft. Add turmeric, curry, cumin, pink salt, and stir. Then add in the broth, diced tomatoes, lentils, and chickpeas. Bring this to a low rolling boil and stir well. Reduce heat, cover and allow to simmer until lentils are cooked throughout, about 20 to 25 minutes. Add the coconut milk at the last few minutes and the chopped greens. Try over brown rice, quinoa, or simply on its own.

Jen's Chia Seed Pudding Recipe

This Chia Seed Pudding is packed with protein, omega-3, antioxidants, and loads of fiber that you can make in less than 5 minutes!

Serves: 2


  • 2 cups Almond Milk

  • ½-3/4 cup Chia Seeds

  • ½ teaspoon Vanilla Extract

  • 2 teaspoons local Honey or Liquid Stevia

  • ¼ teaspoon Ceylon Cinnamon Powder

Options: 2 tbsp. Cacao Powder and/or Collagen Powder


For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.

For Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth. Stir in chia seeds. Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a healthy dessert at night. I love with some blueberries, strawberries, or cherries, with slivered almonds or walnuts on top.

Superfood Smoothie

What am I obsessing on right now?? Well, it’s the beautiful pure broccoli sprouts! I add them to my smoothies, salads, avocado toast, sweet potatoes, juice, you name it. I’m always trying to take my health to the next level and sprouts are it! Broccoli sprouts have up to 50x the amount of sulforaphane to fight off cancer. These little green giants are broccoli on steroids! They have a tremendous amount of minerals, enzymes, and nutrients to give us extra energy, boost our immune system, and seriously detoxify.



  • 1 Banana

  • 1 Cup Frozen Blueberries

  • 1./2 Cup Frozen Raspberries

  • 2 Dates

  • Handful of Broccoli Sprouts or dandelion greens

  • 1 Cup Coconut Water

  • 2 Tbsp Hemp Seeds

  • 1/2 Tsp Cinnamon

  • 1 Tsp Nutrex or Health Force Spirulina


Blend together and enjoy!

Optional: Sprinkle with Gogi Berries

Fat Burning Berry Smoothie

This smoothie is perfect for fat burning and healing your gut. Drink it for breakfast and be full for hours. It’s the perfect combination of fiber, antioxidants, and protein!


  • 1 Banana

  • 1 cup wild frozen organic Blueberries

  • 4-5 organic fresh or frozen Strawberries

  • 2 Tbsp. Chia Seeds (let them soak 5-10 minutes)

  • 1-1 ½ cup organic or homemade Almond or Cashew Milk

  • 1 tsp. Ceylon Cinnamon

  • 1-2 Tbsp. Lakewood inner leaf Aloe

  • Small handful of cut Cilantro, Dandelion Greens, or Broccoli Sprouts

  • Health Force or Nutrex Spirulina {owder


Blend together and enjoy! Add ice for thicker consistency.

Jennifer's Alkalizing Juice Blend

Drinking this green juice will alkalize your body and leave you feeling fabulous!


  • 1 and 1⁄2 cups Coconut Water

  • 2 leaves Kale

  • 1 handful Spinach

  • 3 stalks Celery

  • 1 Green Apple

  • Juice from 1 Lemon

  • 1/2 bunch Parsley


Combine ingredients in juicer. Note: add the coconut water at the end to your juice.

My Favorite Nut Milk Recipe

Homemade nut milks are fast and easy-to-make. They are a perfect addition to your morning smoothie, afternoon tea, or even a dessert!


One cup raw (natural) Almonds, soaked
3 to 4 cups of purified Water
1/8 tsp Ceylon Cinnamon
1 tbsp of unrefined Coconut Oil
Dash of Sea Salt


Place almonds in a bowl and cover with filtered water and soak overnight or 6-8 hours. Discard water.

Add nuts, fresh filtered water being careful not to fill your blender past 3/4 full.  Add lid tightly and blend on high speed until nuts are completely broken down, usually 1-2 minutes. Strain with a nut milk bag (available online or at health food stores) into a jug or bowl.  If you don't have a nut milk bag, you can also use cheesecloth. Rinse the blender and add back the strained nut milk. Then add cinnamon, salt, and coconut oil with the nut milk.  Delicious!