Ingredients:
1 ¼ cups French lentils or green lentils
Salt to taste
Dash of paprika (optional)
Dash of garlic powder (optional)
¼ cup plus 2 teaspoons extra-virgin olive oil plus more for drizzling
1 cup dry farro or 4 cups cooked quinoa
3 cups diced English cucumber (12-ounce cucumber)
2 ¼ cups chopped red and yellow bell pepper (about 2 medium peppers) 1 cup chopped tomatoes
1 ½ cups diced red onion (about 1 medium onion)
1 cup diced celery (about 4 ribs)
1 cup walnuts roughly chopped
1 cup chopped parsley (about 1 bunch) or mint, basil or cilantro Tofu (optional)

Instructions:
Cook the lentils according to the directions on the packet. Drain well.
Cook the farro according to the directions on the packet. Fluff with a fork. Set aside to cool.

Make the Dressing: ¼ cup lemon juice (about 2 small lemons) Zest of 1 lemon (about 1 tablespoon plus 1 teaspoon) , 2 large garlic cloves minced , 1 tablespoon maple syrup plus more to taste, 1 tablespoon Dijon mustard

Fill the jars (optional): Place 4 (32-ounce) Mason jars in a row. To each jar, add 4 ½ tablespoons dressing, 1 cup chopped cucumber, ¾ cup bell pepper, ½ cup red onion, ⅓ cup celery, 1 cup lentils, ¾ cup farro (or 1 ⅓ cup quinoa), ⅓ cup walnuts, and ⅓ cup parsley. Cover and refrigerate up to 5 days.

Cover and refrigerate up to 5 days.

Ingredients:
~Ezekiel bread
~Chickpeas (1 can) - spices: 2 tsp. paprika, 2 tsp garlic powder, 2 tsp onion powder, 1/2 tsp Celtic salt- mix together
~Romaine lettuce (3 cups chopped)
~Red onion (1 small onion
~Sprouts (1 handful)
~Avocado (1 small)
~Sunflower seeds (1/4 cup)

Dressing:
1/2 cup cashews
1 garlic clove
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoon maple syrup
Blend

Instructions:
Add all the ingredients together and combine well. Add to two slices of bread.
Makes 4 sandwiches

Ingredients:

Ezsekial Bread

1 large avocado, smashed

hierloom tomatoes, cut in slices

optional: cut peaches, pears..

sprinkled with seeds (pepitas, sunflower seeds)

sprouts

balsamic dressing drizzled (optional)