1 lb Boiled Potato, chunky slices
3 Hard Boiled Egg, chunky slices
1 jar Hearts of Palm, chunky slices & drained
3 stalks Celery Heart, diced
1 medium White Onion, diced
3 stalks Green Onion, diced
Half Cup of Avocado Oil Mayonnaise
Two Tbsp sweet relish
Two tsp Wasabi Habanero
Chopped Italian Parsley topping


  • Potatoes & Eggs should be cooked & cooled before slicing
  • In a large bowl, toss in potatoes, eggs, heart of palm, diced celery, onion, green onion
  • In a separate bowl, mix the Avocado Oil Mayo w/ sweet relish, sprinkle in Wasabi Habanero (to individual taste) & mix well
  • Fold this wet mixture into the large bowl of Potatoes & Eggs etc.
  • Serve this XXX Potato Salad on a bed of red leave lettuce w/ dill pickle spears
  • Delicious as a sandwich, or with Fried Chicken, Hot Dogs, BBQ etc



Yellow Kiwi chunks
Pineapple chunks
Mango chunks
Papaya chunks
Yellow Squash chunks
Lemon slices (thick)
Yellow Bell Pepper rings (raw)
Greek Yogurt plain (half cup)
Hot & Spicy Molasses (half teaspoon)


  • Skewer all of the above chunky ingredients
  • Serve skewers on a bed of Yellow Bell Pepper rings (raw)
  • Dip with plain Greek Yogurt mixed with Hot & Spicy Molasses (to individual taste)
  • Garnish with lime wedges & cilantro sprigs



Kiwi chunks
Honey Dew Melon chunks
Avocado chunks
Green Grapes (large Globes)
Persian or English Cucumber slices (thick)
Lime slices (thick)
Asparagus spears (raw)
Greek Yogurt plain (half cup)
Garden Lemon Citrus (half teaspoon)


  • Skewer all of the above ingredients
  • Serve the skewers on a bed of raw asparagus spears
  • Dip with plain Greek Yogurt mixed with Garden Lemon Citrus (to individual taste)
  • Garnish with lemon wedges & mint sprigs if desired

Match Stix Fusion Salad


1 Asian apple pear
1 mango
6 radishes
12 pieces of snow peas
3 stalks of celery
1 carrot
1 basket of young pea sprouts
1/2 cup of sparkling apple cider
1 lemon (juiced)
1 Tbsp of Hot Spicy Molasses
1/4 tsp of Wasabi Habanero
1/4 tsp of Garden Lemon Citrus


  • Cut items 1-6 into match sticks size.
  • Mix well the apple cider & lemon juice with spices.
  • Pour the mixture into the veggies & toss well.
  • Split sprouts into two plates, put the semi-drained veggies on top.
  • Garnish with cilantro.

Serve the extra liquid in a separate bowl for those who wants more flavor.

Hearty Hot & Sour Egg Drop Soup

1 can of chicken broth
1 cup of water
1 handful of tofu cubes
1 handful of peas & carrots
1 Tbsp of sliced green onions
1.5 Tbsp corn starch
1.5 Tbsp water
1 egg beaten
1 Tbsp General Tso’s Hot & Sour
1 Tbsp Kung Pao Garlic


  • Heat broth & water on high heat, then turn down to medium high.
  • Mix well the corn starch & water, immediately stir the broth in a circular motion & drizzle mixture into broth.
  • As broth thickens in a couple of minutes, keep stirring & drizzle the beaten egg into broth.
  • The egg will turn into silky ribbons suspended in the broth.
  • Time to toss in tofu, peas & carrots.
  • Lastly toss in green onions, Hot & Sour + Kung Pao Garlic… use more spices to intensify flavor.

Serves 2 ppl.

Great combo with an egg salad or fried egg sandwich.

Green Peas & Mushroom Pasta

1 small pack of frozen peas (defrosted)
1 basket of mushrooms (sliced)
1.5 cup of chicken broth
1 Tbsp of butter
1 Tbsp of Deep Roasted Garlic
1 Tbsp of Black Truffle Cheese
1 cup of dried orzo pasta
Handful of chopped chives


  • Boil water & cook orzo pasta to desired firmness, drain & set aside in a large bowl.
  • Heat chicken broth in a pot, add mushroom slices, then peas, stir & cook for 3 minutes.
  • Add seasoning & butter, stir & cook for 3 more minutes.
  • Remove the peas & mushrooms and toss into the bowl of orzo pasta, mix well.
  • Serve warm in individual bowls and top with Black Truffle Cheese & chopped chives.

Garden Veggie Omelet

1/4 chopped onion
1 zucchini diced
1 tomato diced
1 bell pepper diced
6 mushrooms sliced
2 tsp Apple Curry
1 tsp The Works
3 eggs beaten with 2 Tbsp of milk
1/4 cup shredded cheddar cheese
1 Tbsp butter


  • Put all of the veggies & spices in the skillet with butter over medium high heat.
  • Sauté until tender & heated through.
  • Pour the egg mixture into the skillet & allow it to cook evenly.
  • Turn heat down to medium, add cheese to center, and flip omelet over in half.
  • Continue cooking ’tillEggs done in center.
  • Garnish with tomato slices (with dashes of Black Truffle Cheese).
  • Serve with deli meats or smoked salmon as classic European breakfast.

Brussel Sprouts & Cauliflower Roast

1 dozen brussel sprouts (halved)
12 pieces cauliflower florets (halved)
Olive Oil Spray
1 Tbsp Sriracha Teriyaki
2 tsp Hot Fried Chicken
1 tsp Toasted Sesame
1/2 lemon

Dip: 1/4 cup olive oil mayo seasoned w/ 1 tsp Lemon Citrus



  • Make dip first by mixing well the mayo & Lemon Citrus, refrigerate to serve cold later.
  • In a bowl, combine brussel sprouts & cauliflowers and spray olive oil lightly to coat all pieces.
  • Line a baking pan with foil and lay the veggies onto it in one even layer.
  • Combine seasonings in a small bowl (or our blend bottle) & sprinkle it onto the veggies.
  • Preheat oven at 400 degree.
  • When hot, place pan on top rack & roast the veggies for 15-20 minutes ’til golden brown. (longer if desired but don’t burn it)
  • Remove from oven, squeeze lemon juice all over, then serve in a bowl.

Delicious with pan fried thickly sliced bacons drizzle w/ spicy olive oil (made w/ 1 tsp The Works + 1/4 cup olive oil).