Ingredients

1 Tb Coconut Flakes

1/2 Tb Agave

6 Oz Plain Yogurt ( I use Plain Coconut Yogurt)

1 Tb Chia Seeds

1 tsp Organic Bee Pollen

1/4 C Flax Granola ( I use my homemade one with pecans inside)

Directions

In a Bowl mix Coconut Flakes, Agave, Lime Juice, and Yogurt

Mix Bee Pollen, Flax Granola, and Chia Seeds ( This is your topping)

Enjoy

Ingredients:
1 (14 Ounce) can Wild Alaskan Salmon
1/4 cup minced chives
1 large egg
1 cup almond flour
sea salt to taste
1 ripe mango
1/2 sweet vidalia onion
1/2 red pepper
3-inch piece ginger root
Juice of one lemon

1. Preheat oven 350* F
2. In a medium bowl, combine salmon, chives, beaten egg, nut flour, and sea salt.
3. Mix well; form into patties
4. Place on a well oiled baking sheet; bake 15-20 minutes
5. To make salsa, peel and chop mango into small pieces; place in a medium size bowl
6. Mince red pepper and onion in bowl
7. Peel and grate ginger, extracting juice by pressing the fiber against the side of a shallow dish; pour juice into bowl of mango mixture
8. Juice the lemon; add to mango mixture; mix well.
9. Cover and cool until ready to serve.

Ingredients:
6 small purple-top turnips, peeled, ends trimmed
2 small carrots, peeled
1 large Granny Smith apple, peeled and cored
1 tablespoon freshly squeezed lemon juice
1 tablespoon onion, finely chopped
3 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1-1/2 teaspoons sugar
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper to taste

Ingredients:
2 apples
Juice of 1/2 lemon
2 carrots
1/4 cup dried cranberries
12 walnut halves
1/2 cup extra-virgin olive oil
1 teaspoon fresh ginger juice
1/4 cup golden balsamic vinegar
1 teaspoon ume plum vinegar

1-Peel the apples. Core and chop the apples into bite-size pieces. Place in a medium size bowl; toss with lemon juice.
2-Peel & grate the carrots; add apples along with walnut halves.
3- Grate fresh ginger and squeeze fresh remaining juice extract.
4-In a small bowl, whisk together the oil, ginger juice, balsamic vinegar, and plum vinegar; pour over apple salad. Toss to mix well; options are to get over bed of greens, on a wrap, or plain.

Ingredients:
1/3 cup fresh walnuts
3 cloves garlic
2 cups curly leaf parsley (no stems)
2 cups fresh basil leaf
1/2 cup extra-virgin olive oil
1/2 teaspoon sea salt

1-Add walnuts to food processor and grind to a pulp.
2-Add garlic to food processor; continue to grind.
3-Add parsley and basil in batches, along with a tablespoon of oil, continue to grind.
4-As ingredients break down, continue to add oil and salt to mixture until you have a thick paste.
5- Adjust consistency by adding more oil to make a sauce that is not too thick, yet loose and not runny.

**Quick Tip**

Use as a dip with your favorite vegetables, or as a sauce on pasta or fish.