Ingredients:
2 cups raw pumpkin seeds
1-2 tsp. oil (grapeseed or olive)
​
Preparation:

1. Preheat oven to 350 degrees.
2. Spread the pumpkin seeds on a baking sheet.
3. Bake for 10-12 minutes, until lightly golden.
4. Cool for 15-20 minutes.
5. Put the pumpkin seeds in a food processor.
6. Run the food processor for approximately 4-5 minutes, until the pumpkin seeds begin to have the texture of butter. If necessary, stop the food processor and scrape the sides.
7. Continue running the food processor for another 2-5 minutes until the pumpkin seeds have the texture of butter. Add some of the oil, as needed, until the desired consistency is obtained.

Serves 1-2
 
1 bag of naturally caffeine free chai tea (rooibos is naturally caffeine-free)
2 cups of boiling water
1 tablespoon tahini
1 tablespoon almond butter (creamy is preferred)
2 dates (optional)
 
Cover the teabag and dates (if using) with 2 cups of boiling water and steep for a few minutes.
 
Discard the tea bag & place tea, soaked dates, tahini & almond butter into a blender.
 
Blend until creamy.
 
Serve and Enjoy!
 
Tip:  You can try this with other nut or seed butters to see which flavor combination you like the best.  Cashew butter anyone?
 

Serves 2
 
4 cups baby spinach (or mixed greens)
1 bell pepper, chopped
1 cup cherry tomatoes
½ large cucumber, chopped
8 oz smoked salmon, or 1 can salmon, roughly chopped (leftover Salmon works great, too)
Drizzle of your favorite (gluten-free, dairy-free) dressing
 
Instructions
 
Place 2 cups of greens into each of 2 bowls.
 
Top with veggies and salmon.
 
Drizzle with dressing.
 
Serve & enjoy!
 
Tip: Serve with a large mug of green tea for an extra skin-supporting bonus.