Ingredients: 16 oz. cauliflower, chopped 1 tsp. fresh thyme leaves salt and pepper, to taste 3 roasted garlic cloves 1 tsp. fresh chives, chopped Directions: Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender. Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the roasted garlic cloves and seasonings, and process to your desired texture.

Ingredients: 1 tsp. pink salt 1 tsp. stevia ¼ C. apple cider vinegar Directions: Julienne cut peppers and celery, Coat in salt and stevia let sit for 30 minutes. Completely wash Salton stevia then immersion apple cider vinegar seal and sit overnight.

Ingredients: 1 apple Choice of seasonings (Chinese 5 spice, cinnamon, pink salt, etc.) Directions: Preheat your oven to 250 F. Line two baking sheets with parchment paper and set aside. Cut the apple into thin slices. Spread the apple slices on the baking sheets, making sure you have no overlapping edges (if they overlap, they’ll stick to each other and they won’t dry properly). Sprinkle some seasonings on top and place in the oven. Place in the oven to bake for 1 hour; then flip the slices and cook for another hour. Let the chips cool down and serve.

Ingredients: 4 oz kale Bragg’s Apple Cider Vinegar pink salt Directions: Preheat oven to 350 degrees and line baking sheet with parchment paper. Add Bragg’s Apple Cider Vinegar to kale. Break kale into bite sized pieces and spread out on baking sheet. Sprinkle with pink salt and/or other desired spices. Bake 10-12 minutes, until edges begin to brown. Remove from oven and allow to cool.