Your efforts will be well rewarded, though. Moist and flavorful, the turkey basks in a delicious and well-balanced sauce. Many healing ingredients comprise this meal. Fennel is closely related to parsley, carrots and dill. It has played an important role in the traditional food culture of France and Italy, dating back to ancient times. Supporting many of the body’s systems, fennel is particularly helpful for cardiovascular and colon health.
 
Prep

• 1 bunch green onions
• 2 bulbs fennel
• ¼ pound shiitake mushrooms
• 1 bunch chard
• 2 cloves garlic
• 2 inches fresh ginger

 
Roughly chop onions, fennel, mushrooms and chard. Peel and mince or press garlic. Grate ginger.
 
Marinade

• 2 inches fresh ginger
• 2 limes
• 2 teaspoons toasted sesame oil
• 2 tablespoons tamari
• 2 tablespoons freshly ground black pepper
• 2 pounds turkey cutlets

 
Grate ginger. Juice limes. In a small bowl, whisk together sesame oil, ginger, tamari, lime juice and pepper. Marinate turkey in this mixture for 1 hour.
 
Rice

• 2¼ cups chicken broth
• 1 can coconut milk
• 2 cups uncooked sprouted rice
• ½ teaspoon salt

 
Meanwhile, start rice; bring 2¼ cups chicken broth and 1 can coconut milk to a boil over medium-high heat. Stir in rice and ½ teaspoon salt; cover and reduce heat to low. Simmer 20 minutes or until rice is tender. Remove from heat, set aside.
 
Turkey

• 4 tablespoons coconut flour
• 2 tablespoon coconut oil

 
When the marinating hour is nearly up, preheat oven to 350°. Oil a large, ovenproof skillet and heat over medium-high heat.
 
Remove turkey from marinade, discard marinade. Dust with coconut flour and fry about 1 minute on each side.
 
Cover and bake until turkey reaches an internal temperature of 170°, or about 10 – 15 minutes. Remove from pan and set aside.
 
Sauce

• 3 tablespoons tamari
• 3 tablespoons rice vinegar
• 1½ tablespoons red wine vinegar
• 3 tablespoons maple syrup
• 3 tablespoons almond butter

 
For the sauce, whisk together fresh ginger, tamari, rice vinegar, red wine vinegar, maple syrup, almond butter and 2 tablespoons water. Set aside.
 
Vegetables

• 2 tablespoons coconut oil
• ¼ cup chicken broth

 
Sauté green onions and garlic in coconut oil over medium heat. Add fennel and mushrooms, continue to cook, stirring frequently until mushrooms soften. Add broth and chard and cook until bright green. Toss veggies with some of the sauce.
 
Serve
Serve veggies and turkey over rice, with a drizzle of sauce.
 
Preparation: 1 hour and 45 minutes
Serves: 4

This salad is sweet and tangy, providing a wealth of taste sensations as well as an abundance of vitamins, minerals, fiber and protein. You might be surprised to see maple syrup included here, but don’t be, this natural sweetener is a powerful antioxidant, providing B vitamins, and minerals such as zinc and potassium. Black-eyed peas are a good source of soluble fiber, potassium, folate, manganese and beta-carotene.
 
Prep

• ½ cup cashews
• 1 cup dried black-eyed peas

 
Chop cashews and toast in a dry skillet over medium-high heat, stirring frequently. Remove from heat and set aside.
 
If using dried black-eyed peas, cook according to package directions to make two cups cooked beans. Drain, rinse and set aside to cool. Substitute drained and rinsed canned beans, if you prefer.
 
Dressing

• 1 large garlic clove
• ½ inch ginger
• ½ cup extra virgin olive oil
• juice of 2 limes
• 1 teaspoon turmeric
• 1 tablespoon maple syrup
• 1 teaspoon ground cumin
• ½ teaspoon Himalayan salt
• ⅛ teaspoon cayenne pepper

Mince garlic and grate ginger. Whisk together, along with olive oil, lime juice, turmeric, maple syrup, cumin, salt, and cayenne pepper. Set aside.
 
Salad

• ½ cup dried dates
• 4-6 carrots
• 1 bunch kale
• ⅓ cup fresh cilantro
• 1 avocado
• ½ cup goat feta or parmesan cheese

 
Chop dates into small pieces, being mindful of the pits. Shred enough carrots to make 1½ cups. Chop kale, including stems. Chop cilantro. Peel and dice avocado.
 
In a medium bowl, combine the carrots, black-eyed peas, dried dates, cashews, kale and cilantro. Mix in dressing and gently toss until everything is evenly coated. Toss in avocado and cheese. Serve immediately or cover and refrigerate until ready to serve.
 
Preparation: 45 minutes
Serves: 4

Superfood pudding is easy to prepare, though it does need to rest for several hours or overnight. Chia and blueberries are both considered “superfoods” for their health benefits. Blueberries are, high in vitamins and have anti-inflammatory properties. There is promising new evidence that blueberries can improve memory and slow down or postpone the onset of cognitive problems. Blueberries are rich in antioxidant nutrients. By reducing the risk of oxidative stress in our nerve cells, it has been reported that blueberries support us in maintaining smoothly functioning nerve cells and healthy cognitive function. Chia has an abundance of Omega-3 fats as well as being high in calcium and manganese.
 
Prep

• ½ cup sliced almonds
  

 
Toast almonds in a dry skillet over medium heat, stirring frequently, remove from heat and allow to cool.
 
Pudding

• 1 can coconut milk
  
• 2 cups plain Greek yogurt
• 4 tablespoons maple syrup
• ½ cup chia seeds
• 2 teaspoons vanilla
• ½ teaspoon Himalayan salt
• 2 pints blueberries

 
Mix the coconut milk, Greek yogurt, 2 tablespoons maple syrup, chia, vanilla and Himalayan salt. Cover and refrigerate 8–12 hours, stirring occasionally.

Mix the blueberries with the remaining 2 tablespoons maple syrup. Stir in almonds.
 
Serve
Serve in dishes with alternating layers of chia mixture and berries.
 
Preparation: 15 minutes plus 12 hours to set up
Serves: 6

They have a lovely amount of sweetness without being sticky or messy. Chia seeds are high in Omega-3 fatty acids. Dates have a lot of fiber and vitamins A and K as well as minerals, such as calcium, iron, and phosphorus. Sunflower seeds are an excellent source of vitamin E, the body’s primary fat-soluble antioxidant. Vitamin E has significant anti-inflammatory effects.
 
Prep

• ½ cup dried dates
  

 Chop dates.

Bars

• 2 cups raw almonds
  
• ½ cup maple syrup
• ⅔ cup coconut oil
• 2 teaspoon vanilla
  
• 1 teaspoon Himalayan salt
• ½ cup sunflower seeds
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 4 cups oats
• 1 cup shredded coconut
• ¾ cup sliced almonds
• ¼ cup chia seeds
• ⅓ cup dark chocolate chips

 
Line a 9” x 9” baking pan with wax paper.
 
In a blender or food processor, combine 2 cups raw almonds, maple syrup, coconut oil, vanilla and salt.

In a separate bowl, combine remaining ingredients. Stir in almond mixture. Spread into pan and press evenly.

Let sit at room temperature, 8–12 hours or overnight. Cut into bars.

Preparation: 20 minutes, plus 12 hours inactive.
Serves: 8