Ingredients

• 2 cups red wine
• ½ cup triple sec
• ¼ cup simple syrup
• 5 fl. oz. orange juice
• 4 tsp. Granny Smith apples, diced small
• 4 tsp. red grapes
• 4 tsp. orange wedges, sliced, diced with peel on

Directions

1. Fill bravura glasses with ice. 
2. Put all ingredients in a mixing pitcher and stir well.  
3. Pour into 4 rock glasses filled with ice.
4. Garnish with an orange slice. 

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 229/21/1/trace/trace

Ingredients

• ¼ cup raw almonds, sliced  
• 6 cups baby kale
• ½ cup extra virgin olive oil  
• ½ tsp. red pepper flakes    
• ¼ cup lemon juice, freshly squeezed  
• ¼ cup Reggiano Parmesan
• 2 tbsp. garlic clove, freshly chopped  
• 1 tbsp. lemon zest, microplaned
• ¼ cup dried tart cherries
  

Directions    

1. Preheat oven to 350˚F. Spread raw almonds onto a baking sheet and bake until light brown; 4-6 minutes. Remove from oven and transfer into a small bowl to prevent overcooking. Once cooled, rough chop using a knife or by pulsing in a small food processor.
2. Using a microplane, zest one lemon and reserve the zest.
3. Cut the lemon in half and squeeze to juice. Combine lemon juice and freshly chopped garlic into a blender and blend on medium speed until mixed. Turn blender on high and slowly drizzle in the olive oil until smooth and thick. Ideally, this dressing will have a heavy lemon and garlic flavor. Adjust flavors to your taste using additional lemon juice and garlic.
4. Place kale in a large bowl and combine with the dressing, then add almonds and dried cherries. Add a pinch of red pepper for color and a little heat. Top with Reggiano Parmesan.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 270/15/7/21/trace

Ingredients

• ½ pound boneless duck breast, skinned and cubed
• 1 cup red onion, medium diced
• ½ cup cilantro leaves, rinsed and rough chopped
• ½ cup celery, rinsed and medium diced
• 1 ½ quarts chicken stock
• 1 cup fresh tomatillos, rinsed, cored and quartered
• 2 tbsp. olive oil (substitute canola, avocado or grapeseed oil)
• 1 tsp. kosher salt
• 1 tsp. fresh ground pepper
• ¼ cup red cabbage, shaved thin
• ¼ cup garlic clove, freshly minced
• 1 lime
• 1 ⅓ tbsp. ground cumin
• 1 tbsp. cotija cheese
• 1 ⅓ tbsp. ground coriander
• 1 cup fresh poblano peppers, seeded and large diced
• 1 cup hominy
  

Directions

1. Preheat a large soup pot over high heat, add half of the olive oil and sauté the onions until they become aromatic, about 45 seconds. Add poblano peppers and continue to sauté for another minute or until you can smell the peppers. Add in garlic and sauté until it just begins to turn golden brown. Add the remaining oil and the duck.
2. Continue cooking until the meat has browned. Add hominy, tomatillos, cumin, coriander, salt, pepper, half of the cilantro, and chicken stock.  
3. Simmer uncovered over medium heat for 1 hour or until the liquid has begun to thicken noticeably and the meat is tender. Mix in the remaining cilantro and serve.

Tips: Garnish each bowl with shaved red cabbage, cotija cheese, and a small amount of fresh lime zest (use a Microplane zester) before serving for improved flavor and appearance.

Chef’s Notes: Vegetable stock may be substituted for chicken stock and pork loin or chicken breast may be substituted for the duck breast. Hominy can generally be found canned in the ethnic food section of most grocery stores. Canned tomatillos may be substituted for fresh. Canned chiles may also be substituted for the fresh poblano peppers. Cotija cheese is a dry, crumbly aged cow’s milk-based cheese, also known as añejo. Substitutions include feta, dry jack, or queso fresco.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 124/11/8/6/2

Ingredients

• 2 cups carrot, chopped
• 1 qt. canned tomato juice (no salt added)
• 1 cup apple, chopped
• ½ cup yellow onion, chopped
• ¼ tsp. kosher salt
• ¼ tsp. black pepper
• ½ cup celery, rinsed and chopped  
• 1 qt. water
• 2 tbsp. raw ginger root, peeled and minced
• 1 tsp. garlic, freshly minced
  

Directions

1. In a large sauce pot, simmer all ingredients until the liquid is reduced by half.
2. Blend the soup in a food processor until smooth.
3. Strain off the rough solids in a sieve and discard. 
4. This soup can be served hot or cold. You are ready to serve if you prefer it hot. If you are planning to serve cold, place in the refrigerator to chill for 90 minutes.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 56/14/1/trace/3

Ingredients

• 1 fl. oz. triple sec distilled wine spirits 
• 8 fl. oz. agave wine spirits
• 2 fl. oz. fresh-squeezed lime juice 
• 1 cup ice cubes
• 1 fl. oz. prickly pear purée
• 2 fl. oz. Simple Syrup

Simple Syrup Ingredients

• ¼ cup granulated organic cane sugar
• ¼ cup warm water
  

Directions

1. Moisten a margarita glass rim with a lime wedge and dip the rim of the glass into salt.
2. To serve on the rocks: Combine all ingredients into a cocktail shaker to mix, then pour over ice.
3. ‍To serve blended: Combine all ingredients into a blender and blend until smooth.  

Simple Syrup Directions

1. Combine sugar and water in a medium sauce pot and bring to a simmer over low to medium heat. Stir occasionally until the sugar has melted into the water, about 2-3 minutes.
2. Remove from heat and allow to cool. Simple Syrup can be stored in the refrigerator for future use, up to two weeks.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 402/69/trace/trace/trace

Ingredients

• 1 ½ cup baby kale
• 1/2 cup strawberries, sliced
• 1 ½ cup baby spinach
• 1/2 cup beet, roasted and sliced
• 1/2 cup arugula
• 1/2 avocado, sliced
• 3 tbsp. sunflower seeds
• 2 tbsp. cherry juice concentrate
• 1/2 cup fresh blueberries

Tamari Walnuts Ingredients

• 1 cup walnuts
• 1 tbsp. tamari
• 1 ½ tsp. coconut sugar

Turmeric Poppy and Chia Seed Dressing Ingredients

• 1/2 tbsp. ground turmeric
• 1/8 tsp. smoked salt
• 2 tbsp. coconut sugar
• 1/8 cup flaxseed oil
• 1/2 cup seasoned rice vinegar
• 1/4 cup olive oil
• Half of a medium-sized shallot
• 1/8 cup water
• 1 tsp. ground mustard
• 1/2 tbsp. poppy seeds
• 1/4 tsp. salt
• 1/2 tbsp. chia seeds
  

Directions

1. Thoroughly rinse a medium-size beet, wrap in tin foil, and roast in a 375°F oven for 45 minutes.
2. Slice strawberries and avocado. Toss all salad ingredients with Turmeric Poppy and Chia Seed Dressing (recipe below).
3. Sprinkle Tamari Walnuts (recipe below) and sunflower seeds over the top of the salad. Drizzle with cherry juice and sprinkle with smoked salt right before serving.

Tamari Walnuts Directions

1. Preheat oven to 350°F. 
2. Toss walnuts with tamari and sugar in a small mixing bowl. Spread mixture onto an oil-sprayed sheet pan.  
3. Bake for five to eight minutes. Pull nuts out of the oven and stir in pan. Allow to cool. When cooled, place into a container with a lid. Use as a snack or for a salad topper.

Turmeric Poppy and Chia Seed Dressing Directions

1. Blend all ingredients (except oil and seeds) until well blended. 
2. Add oil slowly to emulsify. Stir in seeds.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 160/16/5/10/5

Ingredients

• 3/4 cup Petrov Reserve vodka distilled wine spirits
• 1/4 cup triple sec distilled wine spirits
• 1/4 cup orange juice
• Sprite or 7 Up to taste
  

Directions

1. Fill two glasses with ice and add vodka, triple sec, and orange juice.
2. Top with Sprite, stir, and serve.

Note: We use distilled wine-based spirits in place of liquor, but you may choose to substitute actual vodka and triple sec in the same quantities listed in the recipe.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 7/trace/trace/4/trace

Ingredients

• 1 cup Petrov distilled white wine spirits or vodka
• 1/2 cup fresh strawberries, washed, stemmed, and puréed
• 2 tbsp. lime juice, freshly squeezed
• 1 tbsp. chia seeds, gelled 
• 1/4 cup tonic water
• 1/4 cup simple syrup 

Simple Syrup Ingredients

• 1/4 cup granulated organic cane sugar
• 1/4 cup warm water
  

Directions

1. In a cocktail shaker, combine ice, Petrov-flavored distilled white wine spirits or vodka, strawberry purée, simple syrup, fresh lime juice, and gelled chia seeds.
2. Shake until well mixed, then pour into a double Old Fashioned glass. Top with tonic water and garnish with a sliced strawberry.

Notes: To get chia seed gel, mix 1 part dried chia seeds with 8 parts room temperature water, stir, and allow to sit for about 20 minutes.

Simple Syrup Directions

1. Combine sugar and water in a medium saucepot and bring to a simmer over low to medium heat. Stir occasionally until the sugar has melted into the water, about 2-3 minutes.
2. Remove from heat and allow to cool. Simple syrup can be stored in the refrigerator for future use for up to two weeks.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 244/36/1/2/3

Sagestone Mojito Ingredients

• 8 mint leaves                                                  
• ¼ cup lime juice, fresh-squeezed
• ¼ cup simple syrup (recipe follows)               
• 3 fl. oz. Sauvignon blanc
• 7 fl. oz. Ron Copa rum-flavored distilled wine spirits

Simple Syrup Ingredients

• 2 cups granulated organic cane sugar
• 2 cups warm water

Sagestone Mojito Directions

• In a cocktail shaker, muddle together mint leaves, fresh-squeezed lime juice, and simple syrup until leaves are crushed.
• Add Sauvignon blanc and rum-flavored distilled wine spirits (or rum) and shake vigorously to mix. Pour over ice and garnish with a fresh mint sprig and a lime wheel.

Simple Syrup Directions

• Combine sugar and water in a medium sauce pot and bring to a simmer over low to medium heat. Stir occasionally until sugar has melted into the water, about two or three minutes.
• Remove from heat and allow to cool. Simple syrup can be stored in the refrigerator for future use for up to two weeks.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 322/56/trace/trace/trace

Ingredients

• 3 cups gluten free flour
• 6 egg yolks
• 2 tsp. kosher salt
• ⅓ cup canola oil
• 1 tsp. baker's dry yeast
• 1 ¾ cup club soda (or sparkling water)
• ½ cup organic cane sugar

Directions

1. Combine dry ingredients in a mixing bowl.  In a separate mixing bowl, combine egg yolks and club soda (or sparkling water)
2. Add liquid ingredients to dry ingredients and mix with an electric mixer using a whip or paddle attachment for 4 minutes on medium speed.
3. Place mixture into a greased 3 quart loaf pan, cover and place in a warm humid environment; allow to proof for 40-45 minutes.
4. Bake at 325 F for 50-60 minutes or until the sides begin to pull away from the pan.  Internal temperature should be 200F, and the loaf should have a nice golden brown top.
5. Unmold from pan immediately and cool on a wire rack.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 115/16g/2g/4g/1g

Yams

• 8 yams, peeled and thick sliced for the candy

Candy

• 1 ½ pint orange juice
• 1 pint brown sugar
• ½ tbs. ground ginger
• 1 tsp. cinnamon
• 6 tbs. butter
• 1 ½ tsp. vanilla extract

‍

Directions

1. Combine all ingredients except yams, and bring to a boil; reduce heat and allow to simmer over medium heat for 20-25 minutes, stirring occasionally.
2. Peel and thick slice yams; layer into an ungreased 9" x 13" baking dish. Pour yam candy over yams.
3. Bake at 400 degrees until the yams are soft and the candy is bubbly (about 45 minutes).

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 160/38g/2g/1g/5g

‍

Ingredients

• 1 cup Brown sugar-(packed)
• 1/2 tbsp Baking Powder
• 1/2 cup Rolled Oats
• 2 1/2 tbsp Pumpkin pie spice
• 1 cup Pecan pieces, raw
• 1/2 tbsp salt
• 1 1/3 cup Brown rice flour
• 4 Eggs
• 2/3 cup Tapioca Flour
• 2 cups Organic cane sugar
• 2/3 cup Corn starch
• 2 cups Brown sugar (packed)
• 1/2 tbsp Xanthan gum
• 1/2 cup Applesauce
• 1 tsp Baking soda
• 2 cups Pumpkin puree

Directions

1. ‍Preheat oven to 325F
2. Combine 1st brown sugar, oats and pecans in a bowl and set aside.
3. Whisk together 2nd brown sugar, organic cane sugar and eggs. Add apple sauce and pumpkin puree. Whisk until smooth.
4. Whisk together dry ingredients in a separate bowl. Then mix dry ingredients with wet ingredients until well incorporated.
5. Split batter between 2 loaf pans and top each with brown sugar nut oat topping.
6. Bake in a 325F degree oven for 1 hour and 15 minutes or until a toothpick inserted comes out clean.
7. Let cool and slice each loaf into 24 slices.

Servings: 48 / Serving Size: 1.8 oz.

Ingredients

• 2 cups apple cider or apple juice
• 1/8 tsp. ginger ground
• 1/4 tsp. cinnamon
• 2 tbsp. ginger, freshly grated
• 1/8 tsp. allspice

Directions

1. Mix ground spices with 1 tbsn. Apple cider until well combined. Add into a small sauce pot with the rest of the apple cider.‍
2. ‍Finely grate fresh ginger with a cheese grater. Gather up grated ginger and squeeze 1 tbsn. Ginger juice into the pan.
3. ‍Heat until hot.
4. Pour through a fine mesh sieve or tea strainer into tea cup. Garnish with cinnamon sticks.

Nutrition facts: 120 Calories, 29 Carbs, 1 Protein, 1 Fat, 1 Fiber

Ingredients

• 20 leaves or ½ teaspoon of fresh rosemary leaves per drink
• 2 cucumber slices, about ¼ inch thick
• 2 tablespoons simple syrup or agave syrup
• 1 cup vodka flavored distilled white wine spirits or vodka
• ¼ cup tonic water

Directions

In a cocktail shaker, muddle together rosemary leaves, cucumber and simple syrup or agave syrup, add ice and vodka, then shake to mix. Strain into double old fashioned glasses filled with ice. Top with tonic water and garnish with a rosemary sprig and cucumber slice.

Nutritional Key: Calories/Carbs 201/30g

Servings: 2 / Yield: 12 ounces

Ingredients

• 1 lbs chicken breast, cooked, diced, skinless, boneless
• ¼ cup celery chopped
• 3 tbs. red onion, medium diced
• 2½ tsp. toasted coconut
• 3½ tbs. cashews unsalted raw chopped
• ½ cup red grapes, halved
• ¼ tsp. kosher salt
• 1/3 cup mayonnaise
• ¼ cup plain yogurt
• 1½ tsp. yellow curry powder

Directions

In a large bowl, combine the chicken, celery, onion, coconut & cashews

In a separate mixing bowl, combine mayonnaise, yogurt, curry powder, turmeric and salt. Mix well and allow to sit for at least an hour.

Stir dressing into chicken mixture and stir well.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 98/4g/9g/5g/0g

Servings: 12

Ingredients

• 1 ¼ quarts Red Mountain Lemonade
• 3 cups ice cubes
• 2 Tbs mint leaves, packed

Directions

In a large blender cups, add mint leaves, then ice, then lemonade. Cover blender tightly, and starting on low speed, gradually increasing to full speed, blend to a slushy consistency. Pour into tall glasses, garnish with a fresh mint leaf, a lemon slice and a straw

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 212.15/55.76g/0.32g/0.21g/0.33g

Servings: 3 / Yield: 1 ¼ quart

Prickly Pear Strawberry Lemonade Ingredients

• 1 ¼ quarts freshly squeezed Red Mountain lemonade (recipe follows)
• 1 cup prickly pear syrup
• 1 cup frozen strawberries

Freshly Squeezed Red Mountain Lemonade Ingredients

• 3/4 cup organic cane sugar
• 1 cup (about 6 average size lemons) freshly squeezed lemon juice
• 1 cup water, bottled or filtered
• 2 cups ice cubes
• 2 cups cold water

Prickly Pear Strawberry Lemonade Directions

Combine lemonade, frozen strawberries, prickly pear syrup, and ice in a large blender. Cover top of blender tightly and purée, starting on lowest speed and gradually increasing to highest speed, until everything is well puréed. Pour into tall glasses, garnish with lemon and strawberry slices and a straw.

Freshly Squeezed Red Mountain Lemonade Directions

In a non-reactive medium-sized sauce pot, combine one cup of water and organic cane sugar. Place on a stove burner set to medium heat and stir occasionally until the sugar is completely dissolved (about 5-7 minutes). Use a handheld citrus squeezer or electric juicer to juice one cup of lemon juice. Make sure to strain out any seeds.

Remove the sugar/water mixture from the stove top and combine with the lemon juice, either in the pot or a large pitcher. Add the ice cubes and the other two cups of cold filtered or bottled water. Stir to speed up the cooling process.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 428.37/108.36g/0.44g/0.56g/1.13g

Servings: 4 / Yield: 1 ½ quarts

Ingredients

• 2 cups plain yogurt
• 4 tsp. Chia seeds
• 2 cups frozen raspberries
• ¼ cup whey protein powder
• 2 bananas, peeled

Directions

Scoop yogurt into the blender first for easier pureeing. Add in remaining ingredients and blend until smooth; scrape sides of the blender to make sure all powder is incorporated into the recipe.

Pour into a glass and enjoy.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 443/57g/32g/11g/13g

Servings: 2

Ingredients

• 2 cups Cooked Garbanzo Beans
• 4 Garlic Segments
• 2 tablespoons Olive Oil
• ¼ cup Fresh Lemon Juice
• Pinch of Salt

Directions

Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor.Puree till smooth, (add a little water, if necessary, till reaching the consistency of peanut butter).Mix and chill till ready to serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 230.61/23.88g/3.59g/14.71g/2.26g

Yield: about 16 oz  /  Servings: 8  /  Serving Size: 2 oz

Ingredients

• 6 cups mixed greens
• 3 roasted red bell peppers, cut into strips
• 4 anchovy fillets, chopped
• 1 cup sun dried tomatoes, cut into strips
• 1 cup artichoke hearts, quartered
• ½ cup Kalamata olives, quartered
• 2 tsp. minced garlic
• ¼ cup shallots, cut into strips
• 1 Tbsp. fresh herbs chopped (basil, oregano, parsley, etc.)
• juice of one lemon
• 3 Tbsp. olive oil
• 6 quail eggs
• 6 slices of feta cheese, sliced thin
• ¾ pounds of ahi tuna

Directions

1. In a large bowl combine the mixed greens, two of the roasted peppers, anchovies, artichokes, and olives. Toss together.
2. In a small sauté pan add 1 1/2 tablespoons olive oil.
3. Heat the garlic and turn off the heat.
4. Add the tomato slices and let sit 10 minutes.
5. Drain any excess oil.
6. In a blender combine the other 1 1/2 tablespoons olive oil and the rest of the roasted pepper.
7. Blend till smooth. Set aside.
8. Spray a non-stick pan with pan coating.
9. Crack the quail eggs and be careful not to break the yolk.
10. Cook sunny side up.
11. Add the herbs and lemon juice to the salad mix. Keep warm.
12. Slice the ahi tuna in 12 thin slices.
13. To Plate: Place a slice of feta on the bottom of 6 plates. Place some salad mix on the feta. Then place a slice of ahi on top of the salad. Repeat so you have 2 layers. Place a crouton on top with the quail egg as a garnish. Spoon some of the roasted red bell pepper oil around the plate.

Ingredients

• 8 oz. chicken breast, cooked
• 2 Cups garbanzo beans, cooked
• 4 garlic segments
• 2 Tbsp. olive oil
• ¼ Cup water
• ¼ Cup fresh cilantro, minced
• ¼ Cup fresh lemon juice
• ¼ Cup pine nuts, lightly roasted
• Pinch salt

Directions

1. Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor.
2. Puree till smooth (add a little water, if necessary, till reaching the consistency of peanut butter).
3. Add pine nuts, cilantro and diced chicken. Mix and chill till ready to serve.

Tip: Serve very cold for optimum flavor.

Recipe Nutrient Analysis, Single Serving: Calories: 89, Net Carbs: 8g, Protein: 6g, Fat: 4g, Fiber: 2g

Ingredients

• 2 lbs. butternut squash, baked without salt
• 2 cups onion, chopped
• 2 cups celery, diced
• 1 gal. vegetable stock
• 2 Tbsp. nutmeg, ground
• 2 Tbsp. cinnamon, ground
• ¼ cup maple syrup
• 2 cups carrot
• 1 Tbsp. olive oil

Directions

1. Cool butternut squash, scoop out the meat of the squash with a spoon.
2. Add all ingredients to a soup pot and bring to a boil.
3. Purée.
4. May be served hot or chilled.

Ingredients

• 1 head romaine lettuce, cut
• 4 oz. cooked chicken, diced
• ½ cup garlic croutons
• ¼ cup parmesan cheese

Dressing Ingredients

• 3/4 oz. anchovy filets
• ½ tsp. mustard
• 2 cloves garlic
• 1 tsp. Worcestershire sauce
• ¼ tsp. black pepper
• 2 oz. red wine vinegar
• ½ oz. lemon juice
• ¼ tsp. Tabasco sauce
• 5 oz. olive oil
• 4 oz. soft tofu
• 1/2 cup shredded parmesan cheese

Directions

1. Place all dressing items except olive oil in a blender and puree until smooth. Slowly add the olive oil to emulsify.
2. Place salad items in large bowl. Toss with dressing until lightly coated.
3. Refrigerate remaining dressing for up to 7 days.

Ingredients

• 1 cup cantaloupe, diced 1"
• 1 cup honeydew, diced 1"
• 1 cup watermelon, diced 1"
• 1 cup pineapple, diced 1"
• 1 tbs. agave syrup
• 1/2 Tbsp. chipotle, minced
• 1/2 oz. lime juice
• 1 Tbsp. cilantro, minced
• Pinch salt

Directions

1. Mix fruit in large mixing bowl.
2. Mix agave, chipotle, lime juice, salt and cilantro.
3. Pour sauce on fruit and toss.