3 tbsp Mayo
1/4 cup Nori Komi Furikake (optional) can also use sesame seeds
6 oz imitation crab
​1 avocado diced
2 cups diced cucumber
1 tbsp rice vinegar
1 tbsp reduced sodium soy sauce
3 tbsp(s) whipped cream cheese

DIRECTIONS:

1. Combine cream cheese, soy sauce, rice vinegar, and Mayo in small bowl. Set aside
2. In medium bowl combine diced cucumbers, chopped imitation crab, and diced avocado. Add Mayo mixture, stir until all is coated.
3. Top with Nori Komi Furikake or Sesame Seeds.

To make spicy: Add Creamy Sriracha Sauce to taste.

INGREDIENTS
2 quarts of water
1 organic whole lemon (zest and then quartered)
2-3" of fresh ginger root
2-3" of fresh turmeric (if you can't find it, you can use 1 tbsp of powdered - or more to taste)
dash of chili powder
1/4 tsp black pepper

DIRECTIONS
1. Place water in saucepan and heat over medium.
2. Grate ginger & turmeric and add to water. If you are using turmeric powder add that now.
3. Zest a washed (preferably organic) lemon over the saucepan, making sure to only get the yellow and not the white parts.
4. Once zested, cut lemon into quarters and squeeze the juice into the water, then add the lemon quarters to the water.
5. Add chili powder and black pepper to the water.
6. Stir and bring to a low boil. Boil for 10 minutes, stirring occasionally.
7. At the end of the 10 minutes, remove the mixture from the heat and allow to cool.
8. Once cooled, strain mixture with a cheesecloth (use one that you won't mind getting stained. The turmeric stains very easily) and put in fridge to chill. We put the main batch in a half-gallon mason jar but on busy weeks we fill half-pint jars so we can just grab-n-go.
9. Add honey or stevia to taste and enjoy!

This recipe is SO simple and protein packed! It makes 6 Servings. Serving size is about 2/3 cup and has roughly 15 grams of protein per serving.

INGREDIENTS
12 hard boiled eggs
1/4 cup of cocoa powder
1/3 cup of honey or sugar
1 1/2 cups of whole milk (or to make dairy free you can use one can of Coconut Milk)

DIRECTIONS
1. Place all of the ingredients into blender or food processor.
2. Purée until smooth.
3. Taste to see if you want more sweetener.
4. Once flavor is where you want, pour into medium bowl (makes about 4 cups), cover, and refrigerate for a couple of hours or overnight.
5. The mixture will thicken while in the refrigerator.

LILAC OIL INFUSION
INGREDIENTS

• Fresh lilac flowers and leaves
• Carrier oil (such as coconut oil or olive oil)

INSTRUCTIONS:

1. Place petals of the lilacs in a glass jar.
2. Pour the carrier oil over the lilacs until they are fully submerged.
3. Seal the jar and store it in a cool, dark place for 2-4 weeks to allow the infusion to develop.
4. After the infusion period, strain out the flowers and leaves from the oil.

LILAC TONER
​Lilac blossoms and leaves possess astringent qualities, which can help to firm and mildly dry the skin, making them beneficial for individuals with oily or acne-prone skin. Try preparing the Lilac Toner provided below, or simply apply Lilac Infusion to your face after cleansing.
​Lilac also serves as an excellent tonic for both hair and scalp. Gently massage Lilac Infusion onto your scalp to fortify your hair from the roots and alleviate dandruff concerns.