Vegetarian

2 ounces of cooked pasta, 2 cloves of fresh garlic, minced, 1/4 sweet pimento, cut in slices,

1 1/2 cup of whole grain, wild blend rice, 2 1/4 cup of filtered water, 1/4 medium yellow onion,

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

Brown Rice (1 Cup), Pigeon Peas (1 Cup) (fresh or frozen), Spanish Seasonings: Sofrito (2 tbs);

Blue corn taco shells (1-2 shells), 1/4 cup shredded cheddar cheese, 1/2 cup pinto beans (add

Fresh, organic kale leaves (rinsed and chopped), 6-10 Organic Strawberries (rinsed and sliced),

2 cups whole grain, spaghetti (al dente’), 1/4 cup extra virgin olive oil, Pinch of sea s

5-7 Organic Carrots (Celery-optional) Rinse with water before juicing

Multigrain Tortilla Chips (5.5 ounces), Avocado (1small or 1/2 Large) Peeled and mashed., Shredded

2-3 pounds of Salad potatoes, washed, and cut in halves., Sea Salt (to taste), Extra Virgin