Energizing Green Smoothie

1 cup baby spinach

½ cup of pineapple

½ banana

2 tbsp hemp seeds

¼ cup chopped cucumber

1 stalk of celery chopped

1 tbsp flax seed oil

Juice of 1 lemon

1 tbsp of fresh ginger

Directions:
Combine all ingredients in high speed blender and blend until smooth.

Spinach Lentil Coconut Soup

1 tbsp of coconut oil

1 cup of diced onion

2 cloves of garlic minced

1 tsp of grated ginger

2 tsp of turmeric

1 tsp ground cumin

½ tsp ground cinnamon

¼ tsp red pepper flakes

2 large tomatoes diced

1 can (15 oz) of full fat coconut milk

2 cup of pure water

1 cup of red lentils, rinsed and drained

2 cup of organic spinach

1 tsp sea salt

2 tbsp freshly squeezed lemon juice

Directions:

In large soup pot on medium heat add coconut oil and sauté onions for 4 minutes.
Add garlic, ginger and all spices (turmeric, cumin, cinnamon, red pepper flakes) and continue cooking for about 1 minute.
Add diced tomatoes, rinsed lentils, coconut milk and water.
Turn on high heat and bring it to boil. Once it boils, reduce the heat to medium and simmer uncovered for 20 minutes.
Turn off the heat and stir in salt and lemon juice.
Stir in spinach until it is wilted.

Suggested serving: top with sunflower sprouts and pumpkin seeds

1 cup ground almonds

1/2 cup ground walnuts

1/2 cup ground flax seeds

1/2 cup unsweeted shreded coconut

1/4 cup of hemp seeds

pinch of salt

1 tsp vanilla extract

8 medjool dates, pitted, soaked

Directions:

Blend all the ingredients except dates in the food processor for 30 seconds.
Now start adding dates one by one until the mixture will start to clump together.
Remove from food processor and roll into 1 inch balls.
Roll in coconut to coat.