​Ingredients
5 medium beets with tails and tops cut
1 onion chopped
3 cloves garlic
¼ C apple cider vinegar
1 T Dijon mustard
1/2 t gray sea salt
Zest of 1 organic lemon
Juice of 1 organic lemon
Filtered water
For cold soup only- 1 cucumber chopped
For hot soup only- 1 potato, boiled, skinned and mashed 

Directions
Cook beets in a medium saucepan filled to the top with water. Add a pinch of the garlic. Boil until soft. Remove from heat. De-skin beets and cut the tails. Chop into medium pieces using a Vitamix or blender. Add half of the beets, cucumber (for cold soup) or potato (for hot soup), garlic, onion, vinegar, mustard, salt, lemon zest. Blend until smooth, adding beet water until desired thickness.

​For Cold Soup: Add beets and refrigerate for one hour.
Extra Credit: Add shredded onion, daikon, avocado, bean sprouts, chopped pecans or yoghurt.

​For Hot Soup: Add beets, and heat until bubbly.
Extra credit: Add crisped onions, toasted pine nuts, or sour cream. Enjoy!

Ingredients:
1 tbsp coconut oil
1 onion, diced
4 cloves garlic, diced
5 tomatillos, diced
1 red tomato
1 jalapeño
1 bunch cilantro, finely chopped
1 medium eggplant, cubed
3 tbsp butter (or vegan butter spread)
a few sprinkles of red pepper flakes
1 bunch sage

Directions:
✼ In a large sauté pan, heat coconut oil over high heat. 
✼ Add diced onions and cook until browned on the edges, stirring occasionally. 
✼ Add tomatillos and garlic; cook until moisture has been extracted from the tomatillos creating a saucy consistency. 
✼ Reduce heat to medium-high. 
✼ Add red tomato and jalapeño; stir over medium-high heat until heated through. 
✼ Add chopped cilantro and stir until combined. 
✼ Remove the Salsa Verde from the pan and set aside.

​✼ Steam the cubed eggplant until very soft.
✼ Melt butter in a small skillet over high heat. Cook, stirring, until the butter begins to brown. Watch it closely to keep it from burning. 
✼ Add the sage and red pepper flakes and stir until the sage has become brown and crispy.
​✼ To the sage-butter sauce, add the steamed eggplant and the Salsa Verde; stir until heated through