Ingredients: 1 can chickpeas (drained and washed) 2 cooked Beets, chopped 2 cloves Garlic, chopped finely 1 small Yellow Onion, chopped Parsley Dressing: (Although unnecessary!) 3 tbsp Apple Cider Vinegar 2 tbsp Extra Virgin Olive Oil 1 tbsp Dijon Dash Honey Salt + Pepper Mix well together. In a bowl, drizzle chickpeas, garlic and onion with Olive Oil, Salt & Pepper. Pour on a foil-lined baking sheet and roast at 400 degrees for 15-20 minutes. Let cool for 5 minutes. On a

1. Sourdough improves the texture and palatability of whole-grain and fiber-rich products. Each starter imparts its own unique flavor to the bread, based on the wild yeast and bacteria that inhabit the starter. 2. Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral avai

Made 6 servings. Ingredients: 1 cup Cooked Quinoa, cooled. Chopped broccoli. 1/4 cup Craisins. 1/4 cup Edamame Beans. Sunflower Seeds. Dressing: 4 tbsp Olive Oil. 6 tbsp Apple Cider Vinegar. 1 tbsp Raw Honey. 1 tbsp Dijon Mustard. Juice from half Orange. S+P. Enjoy!

TABOULI I grew up on this stuff, so I make it in very large portions (mostly because it's gone within 36 hours)! The measurements as far as the greens and veggies are completely your call. Always remember...3 greens and 2 reds! Here is what I used the other day: (all cut up into small pieces) -- 1 English cucumber - seeds taken out, diced -- 4 bunches Parsely, picked off stems, cleaned, drained - put through food processor (I also add Kale to make even more along with the Pa