For all recipes below, just push all ingredients through a juicer.

Multivitamin Mix:
1 Beet – peeled.
½ Medium pineapple – skinned and cored.
½ Pint Strawberries – stems removed.
2″ Cube of Ginger.

Healthy Skin:
½ Cup Radish – chopped.
6 Cups Green grapes (with seeds preferred).
½ Bunch Watercress or 4 Kale leaves.
1 Large Cucumber.
1″ Cube of Ginger.

1. Preheat oven to 350F.

2. Cut tomatillos in half and place cut side up on a baking tray, along with the onion, peppers and garlic.

3. Bake for approximately 45 minutes, or until onion has browned.

4. Let cool, then process in a blender with the remaining ingredients until smooth.

5. Place sauce in a hot, slightly oiled saucepan and cook over medium heat for 5-10 minutes. Serve immediately.

1. Heat oven to 375F and grease an 8″ square baking dish.

2. Pierce yams with a knife and microwave for 10 minutes, or until fully cooked. After cooling slightly, scoop the flesh of the potato into a bowl, add the milk and nutmeg and mix together until smooth.

3. Lightly boil broccoli until just tender – approximately 10 minutes.

4. Beat together the ricotta and egg until creamy. Add the spinach and half the parmesan cheese and season with salt and pepper.

5. Spoon half the egg mixture into the bottom of the baking dish and smooth out until level. Top evenly with the breadcrumbs.

6. Spoon all of the yam mixture into the baking dish and smooth out until level. Top with an even level of the broccoli.

7. Spoon the remainder of the ricotta mix into the baking dish and smooth out. Top with the remaining parmesan cheese.

8. Bake for 25 minutes and allow to cool for 10 minutes before serving.

1. In a large pot, heat the oil. Add the fenugreek seeds and sizzle for a few seconds.

2. Stir in mushrooms and onions and cook stirring often, until lightly browned.

3. Add the ginger, garlic, turmeric, cayenne, coriander, cumin and salt to pot and stir thoroughly. Add the chicken and cook until chicken is no longer pink on the outside.

4. Add the tomatoes and simmer covered for 8 minutes.

5. Stir in the spinach and lemon juice and simmer covered, until spinach is wilted – approximately 3 minutes.

1. Preheat oven to 350F and oil a 12 cup muffin pan.

2. Whisk together the flour, cinnamon, ginger, baking powder, baking soda and salt in a large bowl.

3. In a separate bowl, whisk brown sugar, oil, pineapple juice, carrot juice and vanilla.

4. Fold sugar mixture into the flour mixture until mixed thoroughly. Stir in the pineapple, carrots, raisins and walnuts and fold until again mixed thoroughly.

5. Pour mixture into muffin pan and bake for 22 minutes.

1. Heat the chicken and vegetable stock over medium heat.

2. Add the lemon-grass to the stock with the ginger, fish sauce, lemon zest, lemon juice and the minced chilies. Simmer for about 20 minutes.

3. In a separate pan, heat the chicken until just cooked through. Add to the soup base along with the mushrooms and simmer for another 20 minutes, or until the mushrooms are cooked to desired firmness.

4. Cook the noodles to package instructions and fill ⅓ of each serving bowl with them. Ladle soup mixture over the top and garnish with cilantro.

1. Puree berries together in a food processor. Push through a fine strainer into a bowl, to remove seeds and remaining solids.

2. Process the mixture in an ice-cream maker, according to directions in the user manual for ice-creams and sorbets.

3. Transfer to an airtight container and freeze immediately until completely solid. Optionally, stir any unfrozen parts every couple of hours to ensure no hard lumps form.

1. Preheat oven to 425F.

2. Mix apples, rhubarb, cinnamon, nutmeg, sugar, flour, and lemon juice in a large bowl, thoroughly.

3. Roll out pastry to ¼” thickness and place into the pie dish, trimming excess overhang as necessary.

4. Place apple mixture into pie dish.

5. Roll out remaining pastry to ¼” thickness and place on top of pie. Crimp edges to seal pie.

6. Insert a knife to make 3 separate holes in the top of the pie and then coat the top of the pie with the beaten egg.

7. Cook pie for 15 minutes. Turn oven temperature down to 350F and cook for a further 35 minutes.

1. Whisk together the paprika, garlic salt, pepper and cumin, then coat the chicken evenly with the mixture.

2. Stir sour cream, jalapeno, feta and lime juice in a small bowl to make the feta crema.

3. Heat oil in a frying pan over a medium-high heat. Cook chicken until brown, turning once – approximately 7 minutes total.

4. Add tomatoes and onion to pan, stirring to blend.

5. Divide chicken mixture between burritos, top with cabbage and cilantro and drizzle over the feta crema.

1. Preheat oven to 350F and oil a 12 cup muffin tin.

2. Mix together the flour, orange zest, baking powder and salt.

3. In a separate bowl, whisk together the sugar and eggs until creamy. Add the milk, oil and orange juice and whisk together until smooth.

4. Fold the egg mixture into the flour mixture and stir in dried apricots.

5. Pour batter into muffin tin and bake for approximately 22 minutes.