Lemon Chicken Soup

8 cups vegetable broth

1 whole chicken

3 carrots, chopped into large chunks

3 red potatoes, chopped into large chunks

1 large onion, chopped

2 celery sticks, chopped into large chunks

3 large tomatoes, chopped

3 garlic cloves, crushed

2 large lemon, juiced

sea salt and black pepper

1 avocado (for garnish)

1 cup freshly shredded Mexican cheese of your choice (for garnish)

In a large soup pot on medium high, add all the ingredients (except for garnish ingredients). Season with sea salt and black pepper, cover and bring to a boil. Reduce heat to low and simmer for three hours. Turn off heat, remove chicken from pot. When cool enough to handle remove all the meat from the chicken (no skin) and add to the soup. Bring to a boil and serve hot with slices of avocado on top and sprinkle with Mexican cheese.

Raw Vegetable Rolls with Teriyaki Sauce

Sauce Ingredients:

2 tablespoons raw honey
1 cup teriyaki sauce

In a small bowl, whisk all the ingredients to fully combine.

Rolls:

1 cup brown rice, cooked

2 large avocadoes, remove skin and pit, chop into bite size

1 cup alfalfa sprouts

3 tablespoons fresh cillantro, chopped

1/2 cup raw peanut, chopped

1/2 cup chopped scallions

8 Vietnamese spring roll sheets

2 tablespoons black sesame seeds

Fill a medium bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds).  Wrapper will get softer by the time you roll it.

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocadoes, two tablespoons of rice, cilantro, scallions, alfalfa sprouts, and chopped peanuts. Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper.

Repeat with the remaining ingredients. Sprinkle black sesame seeds on top. This can be made ahead of time and refrigerated.

Serve with extra dipping sauce on the side.