no added sugar

1. Preheat oven to 350 degrees.
2. Place potatoes in a medium saucepan with enough water to cover.  Bring to a boil and cook uabout 10 minutes, until tender but firm.  Drain.
3. Heat 1 tablespoon oil in a skillet over medium heat, add mushrooms, cook about 5 minutes or until mushrooms start to brown.
4. Add a bit more oil and garlic, cook until garlic becomes fragrant, stirring into the mushrooms.  Remove from heat - set aside in a bowl.
5. Layer the potatoes in the bottom of the baking dish or oven-safe skillet.  Evenly layer the other ingredients: mushroom and garlic mixture, then cheese, then green onions.  Add a little salt and pepper in each layer (or as desired).
6. In a small bowl, whisk the milk and eggs until fluffy.  Mix oregano and sage into mixture at the end.
7. Pour the egg mixture into the skillet over the other ingredients.
8. Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.

1. Put banana and orange in blender, blend until juicy and mixed.
2. Add greens and blend until GREEN!
3. Add the rest of your fruit, veggies, and flax or chia (if desired), blend until smooth.
4. Add a bit of water or ice if too thick.
5. Enjoy the deliciousness and health benefits daily!

Please tweak to your taste, and remember that some combinations of greens are better than others.  I know some people are averse to cilantro, even though I find it quite scrumptious!  And raw kale is not for everyone, so if you're not sure about something, go light on it at first, so you don't ruin a whole blender full of fruit!You can keep the smoothie refrigerated for up to a day, but it's best enjoyed right away.

1. Fill the saucepan 3/4 full of water and bring to a boil.
2. Put beet greens in boiling water for 1-2 minutes, carefully remove with a slotted spoon into salad spinner basket to drain a bit before spinning. 
3. Spin greens until most of water comes off.  (If you don't have a salad spinner, put in a colander and gently toss, then pat dry.)
4. Toss into a bowl with olive oil, salt to taste, and top with mustard flowers.
5. Enjoy the simple beauty before devouring!

1. Heat one tablespoon of olive oil in a large pot over medium-high heat.  Add onions and salt, cover, reduce heat to medium and cook, stirring occasionally until onions are soft, about 3 - 6 minutes.
2. Add garlic and another tablespoon of olive oil and cook until fragrant.
3. Add carrots, sage, and vegetable broth and bring to a boil.  Turn down heat and simmer with the lid on for about 10 minutes, until carrots begin to soften.
4. Add barley or rice and potatoes, replace lid, and bring to a boil.  Add water or more broth if necessary to cover all the ingredients.
5. Add greens, mixing in to cover with broth, adding more water or broth if necessary.
6. Bring to a boil, and simmer for 5 - 15 more minutes to cook down the greens.  Add more sage or other spices, depending on your tastes.  Salt and pepper to taste.

1. Heat oil in a non-stick frying pan to until medium-hot.  Add 1/2 onion, 1/2 garlic, and chopped peppers.  Lightly saute until soft, but not browned.  Remove from pan and set aside to cool.
2. Put all other ingredients in food processor, pulse until consistency you like.
3. Add cooked ingredients and pulse thoroughly mixed, and consistency you like.
4. Salt and pepper to taste.  Tweak cayenne pepper if needed.  Make sure to taste test - if too spicy, you may need to add more tomatoes.

1. Put all ingredients in the food processor except the olive oil and the water.  Turn on processor and add about 1/4 cup water and a few tablespoons of oil or until you get the consistency you like.
2. Process until smooth.
3. Taste and correct seasoning if needed.
4. I like to serve garnished with a little paprika (a little color never hurt anybody!) and parsley.
5. Serve with veggies or pita bread or chips.  Or use in your favorite wrap or sandwich instead of cheese and condiments!

1. Combine, onion, mango, red bell pepper, corn, beans and lime juice in a bowl until mixed well.
2. Add salt, pepper and cilantro and mix again.

Put all ingredients into blender. Blend until smooth. Drink up!

1. Preheat oven to 350 degrees.  Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile heat oil in a skillet over medium heat.  Saute onion until tender.  Add garlic, and saute for 2-3 minutes.  Stir in the tomatoes and cook only until the tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.  Toss with the sauteed vegetables, olives and basil.
5. Scoop servings into serving bowls.  Top with cheese.  Serve warm.

1. Wash and dry tuna steaks.
2. Mix dry ingredients thoroughly.  Spread dry ingredients evenly on a plate.  Roll or lay tuna steaks on plate with wasabi/sesame seed mixture until all sides of the fish are coated.
3. Heat non-stick pan until hot.  Put enough sesame oil in pan to coat it evenly.  Heat until just starting to smoke.  Place tuna steaks in pan.  Cook for 3 minutes on each side.  Add more oil if necessary.  Remove from heat immediately, you want most of the center of the tuna still pink.
4. Squeeze fresh lemon over fish (if desired), and serve over salad or rice.