SANDRA JANE

Half a gallon of distilled or filtered water 1 teaspoon baking soda 1 teaspoon sea salt Juice from one lemon Combine all the ingredients and cover.

¼ cup low sodium soy sauce 2 tablespoons agave 3 tablespoons rice vinegar 2 teaspoons Thai roasted red pepper chili paste ½ teaspoon minced garlic 2 teaspoons roasted sesame seed oil ¼ teaspoon Sandra’s Spice salt and ground black pepper to taste 15oz black beans well rinsed 15oz chickpeas well rinsed ½ cup sauerkraut Taco shells ½ cup red cabbage finely sliced ¼ cup lettuce finely sliced ½ white onion finely sliced 1 avocado 1 tablespoon plain yogurt 1 tablespoon cilantro fi

​ 1½ lbs cod cut into ¼ inch cubes (fish options, sea bass, scallops, calamari, shrimp) ¾-1 cup lime juice ¼ cup coconut water ¼ cup orange juice ¼ teaspoon Sandra’s Spice ½ teaspoon cayenne pepper 1 teaspoon garlic ¾ cup red onion finely sliced 2 cups cucumber chopped (remove seeds) 1 small yellow squash chopped 1 small flame pepper or red pepper chopped ¼ cup cilantro finely chopped 8-10 fresh mint leaves roughly chopped salt and pepper to taste In a medium bowl (use glass

1 lb shrimp 2 tablespoons lemongrass paste 1 teaspoon Thai green curry paste ¼ teaspoon Sandra’s Spice ¼ teaspoon oregano ¼ teaspoon coriander 1 teaspoon minced garlic ¼ teaspoon fresh ginger finely chopped 2 cups Thai ginger broth 1 ½ cups vegetable broth ¼ cup lime juice 1 packet miracle noodles 1 fennel bulb finely chopped 1 cup mushrooms sliced 3 scallions chopped ½ cup carrots diced ½ cup bean sprouts ¼ cup sweet peppers sliced ¼ cup cilantro roughly chopped salt and pep