I started eating a vegan diet on January 1st.

Okay meat-eaters, simmer down, I know this seems ludicrous to you. But keep reading...I know you're slightly curious.

I'm not foreign to the outcries of the carnivores. My boys

Created by Taryn Bellavance

www.phytofoods.com

Ingredients:

1 medium sweet potato
1 cup frozen sweet corn kernels, thawed
1 cup black beans
1 cup cooked brown rice
6 whole grain flour tortillas
3-4 cups prepared and heated

Ingredients:

2 cups Lentils, dried
8-10 cups Water
1 tablespoon Grapeseed oil
1 Onion, diced
4 Garlic cloves, minced
1 large head Broccoli , chopped
½ cup Walnut pieces
1 teaspoon Mustard powder
½ teaspoon Curry powder
To taste

Serves 10

Ingredients:

2 teaspoons Grapeseed oil
1 cup Leeks, chopped, white and pale green parts only
1 cup Red pepper, chopped
8 Eggs
¾ cup Goat cheese, feta
½ teaspoon Sea salt
½ teaspoon

Yields 3 cups

1 ½ cups Pumpkin seeds, hulled, unsalted
3 tablespoons Grapeseed oil
2 Garlic cloves, crushed
¾ cup Broth, vegetable
¼ cup Lime juice
2 Jalapenos, roasted, peeled, seeds remaining
1 teaspoon Sea

This is a wonderful entree or side dish, that works well with any kind of meal plan. We made this during our 10-day cleanse, and loved every last bite. Our boys loved it too ~ so much they asked to

4 ounces Almond milk, unsweetened
4 ounces Coconut water, unsweetened
½ Banana, frozen
¼ cup Mango, fresh
¼ cup Blueberries
1 handful Baby spinach
1 scoop JuicePlus+ Complete powder, vanilla
1 tablespoon Salba seed, whole

Blend all ingredients in

Yields 8 servings

Ingredients:

½ head cabbage, red or green, chopped
2 tablespoons capers
1 pinch Sea salt

Put chopped cabbage and capers in a big bowl and toss with the sea salt.

Poppyseed Dressing: