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1 tbsp. olive oil
1 leek, cleaned and sliced chopped
1 bunch asparagus, woody stems trimmed (discard 2 inches from the bottom)
3 garlic cloves, peeled
1 medium potato, peeled and chopped
4 cups vegetable stock or water
1 tsp. sea salt
Black pepper
2 tbsp. scallions, minced

Saute leek 1-2 minutes.  Add asparagus, garlic, red potato, vegetable stock and sea salt, and bring to a boil to a boil. Cover and reduce flame to simmer for 10-15 minutes. Remove the vegetables with a slotted spoon and puree in a food processor or blender. Add back to the soup, season with black pepper to taste.  Garnish with minced scallions.

3 cups water
1 cup cornmeal
1 tsp. sea salt
1 tbsp. butter (or olive oil)
2 spring onions, bulb and greens, chopped
6-8 mushrooms, sliced thin
10-12 ounces chicken breast, cut into bite sized pieces
¼ cup chicken or veggie stock
2 tsp. fresh thyme
1 tsp. kuzu root starch (or flour) + 2 tbsp. cool water

Combine water and cornmeal.  Bring to a boil and reduce flame to medium/low.  Add ½ tsp. sea salt.  Cook uncovered 20-25 minutes, stirring occasionally to prevent lumps.  Pour cooked polenta into a 9x9 casserole dish or baking pan.  Let cool and set.  Saute onion in butter or olive oil 1-2 minutes.  Add mushrooms and continue cooking 3-5 minutes.  Add chicken pieces, chicken stock, remaining ½ tsp. sea salt and fresh thyme.  Cover and cook 4-6 minutes.  Mix kuzu in water and add to the pot.  Cut polenta into squares and top with sautéed chicken and vegetables. 

4 cups baby mixed greens
1 beet, peeled and grated
1 carrot, grated
Sunflower sprouts (or other sprouts)
2 tbsp. apple cider vinegar
¼ cup extra virgin olive oil
1 tbsp. honey


Sea salt and black pepper to taste