1 Hass avocado, ripe and mashed with a fork in a small bowl., 1 small Cilantro bunch, chopped,

1 large name root ; cut in 1” cubes and Boiled, 1/2 small Spanish onion sliced, 1 tsp sofrito c

3 large russet potatoes, cut up with or without skins., 1 red bell pepper, sliced, 1/4 cup

1/2 medium yellow onion ( sliced or chopped), 2-3 tbsp butter, Monterey whole portabella mushrooms

1 can of beans, 2 cups of frozen squash cubes, Fresh cilantro, Fresh minced garlic, 1/2 Medium

1 bunch of fresh cilantro (cut up), 3 garlic heads (separates in clove, peeled), 3 Tablespoons

1 cup corn meal, 1/2 cup almond milk (room temperature), 1 whole egg, A pinch of salt, 1 teaspoon

2 boiled, sliced eggs, 2 tablespoons extra virgin olive oil, 2 small steamed potatoes cut in

1 whole grain wrap (soft tortilla), 1/4 cup cooked beans (Southern style), 2 tablespoons of

2 cups of brown rice, 1 cup frozen mixed vegetables, 4 leaves of lettuce or cabbage, chopped,

1.5 pound of potato medley, washed, unpeeled; medium sized ones cut in halves, 1/2 cup Extra

1 pound organic ground beef, 3 tbsp Spanish “sofrito”, 1/4 cup of water, Pinch of Adobo or

1/2 cup of cooked oatmeal, 1/2 banana cut up in slices, 1 handful of raw walnuts (chopped or

8 ounces of organic, freshly brewed, dark roast coffee or espresso (at room temperature), 2

1 tbsp chopped fresh parsley, 1 cup of cooked Quinoa rice blend of choice, 1 tbsp minced fresh