Ingredients:

• 4 salmon fillets


• Salt and pepper to taste


• 2 tablespoons olive oil


• 2 tablespoons butter


• 3 cloves garlic, minced


• 1 cup heavy cream


• 2 tablespoons fresh dill, chopped


• 1 tablespoon lemon juice


• 1/4 cup grated Parmesan cheese

Instructions:

Season salmon fillets with salt and pepper

In a skillet, heat olive oil over medium heat

Add salmon fillets to the skillet and cook for 4-5 minutes on each side, or until cooked through

Remove from skillet and set aside

In the same skillet, melt butter and saut minced garlic until fragrant

Pour in heavy cream and stir to combine

Let it simmer for 2-3 minutes

Add chopped dill and lemon juice to the cream sauce, stir well

Return the cooked salmon fillets to the skillet, spooning the sauce over them

Sprinkle grated Parmesan cheese over the salmon and sauce

Cover the skillet and let it simmer for an additional 2-3 minutes, or until the sauce is heated through and slightly thickened

Serve the creamy salmon garnished with extra dill leaves, if desired

Ingredients:

• 2 cans 13


• 5 oz each full-fat coconut milk


• 1/2 cup maple syrup


• 1/4 cup cocoa powder


• 1/2 cup vegan chocolate chips


• 1/2 cup vegan marshmallows, chopped


• 1/2 cup gluten-free graham crackers, crushed

Instructions:

In a blender, combine coconut milk, maple syrup, and cocoa powder

Blend until smooth

Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions

During the last few minutes of churning, add chocolate chips, chopped marshmallows, and crushed graham crackers

Mix until well combined

Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm

Serve scoops of ice cream in bowls or cones

Enjoy!

Ingredients:

• 1 lb shrimp, peeled and deveined


• 1 can 13


• 5 oz coconut milk


• 1 cup pineapple chunks


• 2 tablespoons Thai red curry paste


• 1 tablespoon fish sauce


• 1 tablespoon brown sugar


• 1 red bell pepper, sliced


• 1 onion, sliced


• 2 cloves garlic, minced


• 1 tablespoon vegetable oil


• Fresh cilantro leaves for garnish

Instructions:

Warm up the vegetable oil in a big pan over medium-low heat

Mix in the minced garlic and sliced onion, and cook until the food smells good

Add the Thai red curry paste and cook for one to two minutes

Add the fish sauce, brown sugar, and coconut milk, and stir it all together well

Put shrimp, pineapple chunks, and sliced bell pepper in the pan

Cook for about 4 to 5 minutes, or until the shrimp turn pink and opaque

Add fresh cilantro leaves on top and serve hot

Have fun!

Ingredients:

• 2 cups all-purpose flour


• 1/2 cup vegan butter, chilled and cubed


• 1/4 cup cold water


• 1/4 cup granulated sugar


• 1/4 teaspoon salt


• 4-5 ripe peaches, sliced


• 2 tablespoons maple syrup


• 1 tablespoon cornstarch


• 1 teaspoon vanilla extract


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1 tablespoon almond milk for brushing


• 2 tablespoons coarse sugar for sprinkling

Instructions:

Preheat oven to 375F 190C

In a food processor, pulse together flour, sugar, and salt

Add chilled vegan butter cubes and pulse until mixture resembles coarse crumbs

While pulsing, slowly add cold water until dough forms

Transfer dough onto a floured surface and shape into a disk

Wrap in plastic wrap and chill for 30 minutes

In a bowl, toss sliced peaches with maple syrup, cornstarch, vanilla extract, cinnamon, and nutmeg

Roll out chilled dough into a circle about 12 inches in diameter

Transfer dough onto a parchment-lined baking sheet

Arrange peach slices in the center of the dough, leaving a 2-inch border

Fold edges of dough over the peaches, pleating as needed

Brush edges of dough with almond milk and sprinkle with coarse sugar

Bake for 35-40 minutes, or until crust is golden brown and peaches are tender

Let cool slightly before serving

Enjoy!

Ingredients:

• 4 cups mixed greens spinach, kale, arugula


• 1 cup cucumber, diced


• 1 cup broccoli florets, steamed


• 1/2 cup green bell pepper, thinly sliced


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, thinly sliced


• 1/4 cup fresh parsley, chopped


• 1/4 cup pumpkin seeds


• 1/4 cup sunflower seeds


• 1/4 cup feta cheese optional


• 1/4 cup extra-virgin olive oil


• 2 tablespoons lemon juice


• 1 clove garlic, minced


• Salt and pepper to taste

Instructions:

Toss the steamed broccoli, green bell pepper, cherry tomatoes, red onion, and fresh parsley with the mixed greens in a large bowl

Feel free to add feta cheese, sunflower seeds, and pumpkin seeds to the salad

Salt and pepper should be mixed with the extra-virgin olive oil, lemon juice, minced garlic, and whisked together in a small bowl

Pour the dressing over the salad, then toss it all together to cover it all

Your Super Green Detox Salad is ready to eat right away