Ingredients
2 boneless skinless organic chicken breasts, cut into bite sized pieces
3 large carrots, diced
4 cups chopped kale or collard greens
1/2 cup raw lentils
1/2 cup wild rice blend (this includes brown rice, wild rice and jasmine rice)
2 cloves garlic, finely chopped
3 celery stalks, rough chopped
1/2 yellow onion, rough chopped
4 oz organic tomato paste
10 cups water
2 tablespoons olive oil
2 tablespoons seasoned salt
1/2 teaspoon salt
1/2 teaspoon ground sage
3 tablespoons ground turmeric
1/2 tablespoon cumin
2 teaspoons black pepper
1 teaspoon dried basil
1 teaspoon herbs de provence (basil, marjoram, tarragon and lavender)

Directions

• In a large soup pot, add olive oil and bring to medium high heat.
• Add chopped chicken breast and cook until chicken is white, but not fully cooked.
• Next, add carrots, kale, lentils, wild rice blend, garlic, celery, onion, and tomato paste to the pot.
• Stir once or twice to mix vegetables and chicken.
• Then, add 10 cups water, seasoned salt, pepper, salt, sage, turmeric, cumin, dried basil and herbs de Provence and give it another stir.
• Cover pot on medium high heat and bring to a low boil for 1 hour and 20 minutes.
• Stir the soup two or three more times to make sure nothing is stuck on the bottom of the pot.
• Serve & salt and pepper to taste.

(I put cilantro and avocado on top)
Enjoy!

Ingredients

Superfood Sorbet
2  ice cream scoops acai sorbet (I used this brand)
​2 handfuls frozen berry medley (blueberries, strawberries & raspberries)
1/4-1/2 cup almond milk (add enough to make a thick smoothie, not loose)

Avo Chocolate Pudding 
1 large avocado
2 tablespoons coco powder
6-8 tablespoons coffee or almond milk (coffee will make the chocolate flavor more intense)
1/4 teaspoon vanilla extract
3 teaspoons raw sugar, honey, agave, coconut sugar, etc 
2 dark chocolate squares, rough chopped for topping

Directions

1. For the sorbet... add acai, frozen berries and almond milk in a blender.
2. Blend until the frozen berries are fully incorporated and consistency is thick, you want this to be like ice cream, not a smoothie.
3. Place the mixture in a serving glass and place in the freezer while you make the avocado chocolate pudding.

1. For the avo chocolate pudding...rinse out the blender and add the avocado, coco powder, vanilla, coffee and sugar.
2. Blend until smooth and creamy, should come together in 30-45 seconds.
3. Remove the glass with sorbet from the freezer and top with the avo chocolate pudding
4. Top with chopped dark chocolate and satisfy your sweet tooth!