Salads

In a large bowl, whisk together the tamari, brown rice vinegar and olive oil. Add the lettuce, bell pepper, cucumber and salmon. Toss to combine.

Cook quinoa according to directions. Once cooked, toss with remaining ingredients in a large bowl.

In a small bowl, whisk together the vinegar, almond butter, coconut aminos, garlic, and honey. Chop the basil, mint, and cilantro leaves and toss with the cabbage and carrot.

Mix equal parts of the apple cider vinegar and olive oil together. Add remaining ingredients.

Whisk the lime juice, honey, chili powder, cumin, garlic and salt in a small bowl to blend.

Whisk together soy sauce, sesame oil, vinegar, honey, hoisin and mustard in a medium bowl; whisk in olive oil. Set aside.

For the taco filling: Rinse the lentils and drain well. Combine the lentils and 3 cups water in a small saucepan.

Blend (Vitamix works great for a smooth consistency) all ingredients together until creamy, adding more purified water as needed for thinner consistency. Has a pretty soft green color.

Stir cumin and coriander seeds in a small, heavy dry saucepan over medium heat until toasted and fragrant. Remove skillet from heat and stir in turmeric and cinnamon.

Place the shredded cabbage into a large bowl. Add the olive oil and apple cider vinegar, mix well. Add garlic powder, basil, salt and pepper; mix.