In a mixing bowl add garlic and lemon juice. Toss in remaining ingredients except for kimchi and season with salt and pepper.
Serve with kimchi. 2-3 servings.
In a sauté pan over medium heat brown the onion in the coconut oil. Add spices, rice, black beans and squash and fold together. Season with salt. Divide the spinach between two salad bowls and top with rice/bean mixture. Add sliced avocado and sauerkraut.
*This is a recipe built for nutrition. Food as fuel doesn’t always look so pretty!
Put all ingredients in high-powered blender and blend until smooth. Use the pusher fit for your blender to get it started. Store in freezer for a more ice cream-like dessert. ½ cup servings
In a mixing bowl marinate kale in lemon, olive oil salt and pepper.
Put the diced squash in a food processor and pulse to rice size pieces.
In a sauté pan over medium-high heat toast garlic in coconut oil. Add squash, yam and spices and toss for one minute. Add splash of water, reduce heat to low and cover. Steam for 3 minutes until yams are tender. Remove from heat, break up sage leaves and fold in. Season with salt. Divide this and also marinated kale between two bowls.