Pasta with chicken, oyster mushrooms, kale and crisp chicken skin on top.

Yellow watermelon topped with jalapeño and coconut whipped cream.

Spring greens with warm bacon lemon dressing and goat cheese.

Summer plums tossed in rosewater, topped with whole grains and oats crumble.

Jicama and purple cabbage slaw with coconut jam, peanut sauce dressing.

It’s not mozzarella, it’s soft boiled egg! Fool guests into thinking it’s a traditional tomato salad and give them a brunch surprise.

Roasted eggplant with garlic, onion and herbs, finished with lemon and thyme.

Clean Eating Summer Pizza Rounds- Roasted fresh tomato with parmesan cheese and basil.

Freshly pressed blueberry juice turned into a blueberry cheesecake cocktail.

Oatmeal and skim milk with hemp seeds make a smart and healthy breakfast on the run.

Salsa with summer produce and of course a kick.

Vegan Strawberry Shortcake Pie- Strawberries and agar agar create the red layer while a fluffy coconut cream tops it all off.

Increase the natural sweetness of fruit by roasting!

A peanut butter and chocolate cream pie…but no heavy cream here! It’s skim milk with a secret ingredient!

Use up left over sushi wrappers and turn it into a dressing, Nori Vinaigrette.

Antioxidant packed smoothie with mulberries, blueberries, yogurt, almonds and hemp seeds.

The cousin to the kale chip, use bok choy to create a more savory, less bitter veggie chip.

Unripened strawberries are tart yet sweet- similar to a kiwi. Pickle and add to a picnic spread this summer.

Roasted directly on the vine, these tomatoes get a boost from grey sea salt and good olive oil.

No oil dressing made with veggies!

Roasted tomatillos with chili olive oil and sea salt over salmon.

Green tea soba with Asian dressing and veggies.