5 cups Brussels Sprouts (trimmed, thinly sliced)

1 1/3 tbsps Whole Grain Mustard

2 tbsps Apple Cider Vinegar

1/2 tsp Sea Salt

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

2 cups Brussels Sprouts

1 cup Cherry Tomatoes (Or grape tomatoes)

2 cups Mushrooms

1 Zucchini

1 tsp Sea Salt

1/2 tsp Black Pepper

1 tsp Dried Thyme (Or rosemary, or a
combination)

1/4 cup Extra Virgin Olive Oil

1 1/4 cups Plain Greek Yogurt

1/2 cup Feta Cheese

3 tbsps Organic Cream

1 cup Basil Leaves (chopped)

1 cup Radishes (chopped)

1/4 Lemon (juiced)

1 Cucumber (sliced into rounds or sticks)

Sea Salt & Black Pepper (To taste)

1 Eggplant (medium, trimmed, sliced into 1/4 inch
strips)

3 tbsps Avocado Oil

2 tbsps Tahini

2 tbsps Parsley (fresh, chopped)

1 Lemon (juiced)

1/4 tsp Sea Salt

3 cups Frozen Cauliflower (Thawed and well
drained (or use 3 cups stamed fresh cauliflower))

3 tbsps Tahini

2 Garlic (Fresh or roasted)

1/4 cup Extra Virgin Olive Oil

1 tsp Red Pepper Flakes

1 tsp Sea Salt

1 tsp Cumin

1/2 Lemon (Juiced)

1 tsp Paprika (For garnishing)

1 tbsp Sesame Oil

2 stalks Green Onion (sliced)

2 Garlic (cloves, minced)

2 tbsps Coconut Aminos

1 tbsp Suitable Sweetener

1/4 cup Tapioca Flour or Chickpea Flour

1 tsp Baking Soda

Sea Salt & Black Pepper (to taste)

1/3 cup Water

1 head Cauliflower (chopped into florets)

1/4 cup Coconut Oil