1 purple carrot (sliced)
1/4 cup carrot greens (chopped)
1/2 cup collard greens (chopped)
1 golden beet (diced)
2 celery stalks (sliced)
1 tablespoon miso
1/2 tablespoon turmeric
1/4 tablespoon cracked black pepper
1 cup natural spring water
1/2 teaspoon sea salt
1 tablespoon coconut oil
1 tablespoon olive oil
1 tablespoon red miso
1/2 tablespoon turmeric
1/2 tablespoon cracked black pepper
1/2 tablespoon cayenne pepper
1/2 teaspoon cumin
2 red tomatoes (diced)
7-8 pieces of okra (sliced)
1 cup sliced butternut squash
1 orange bell pepper (sliced and diced)
2 celery stalks (finely diced)
2 leaves of collard greens (diced)
1/4 cup red lentils
1 cup long grain brown rice
3 1/4 cups natural spring water
1/2 teaspoon sea salt
1/2 cup diced broccoli leaves
1/2 cup diced collard greens
1/2 cup diced golden beets
1/2 cup red beans (soaked, rinsed and drained)
1/4 cup red lentils
1/2 cup long grain brown rice
1 tablespoon miso paste
1 tablespoon coconut oil
1 tablespoon olive oil
1 tablespoon turmeric
1/4 tablespoon cracked black pepper
1/4 teaspoon cumin
1/2 teaspoon cayenne pepper
2 cups natural spring water
1/4 teaspoon sea salt
1 orange carrot (sliced)
1 white carrot (sliced)
1 purple carrot (sliced)
3 stalks celery (sliced)
1 golden beet (diced)
4 leaves collard greens (diced)
1 cup adzuki beans (soaked, rinsed and drained)
3.5 cups natural spring water
1 tablespoon miso paste
1 tablespoon coconut oil
1 tablespoon olive oil
1 tablespoon turmeric
1/4 tablespoon cracked black pepper
1/4 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
