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Meals enjoyed at

the  2 Day Immersion 




-1 Large, or 2 small beets. Red, or gold. Sliced, or diced

-4 oz mixed greens, or 1 head of romaine lettuce heart, Chopped

-1 small or ½ large cucumber, peeled, chopped

-half a red onion, sliced

-4 oz Goat cheese (can get fancy here. Truffled, peppered, any kind you like.), Crumbled

-½ teaspoon seeded mustard

-1 lemon, juiced

-3 oz Italian olive oil

-1 teaspoon Lemon pepper spice (or to taste)

-1 teaspoon Garlic powder ( or to taste)

-Salt & Pepper to taste


  1. In a medium pot with a lid, add 2-3 inches of water so the beets are not fully submerged. Bring to a boil, then reduce to a simmer. Keep an eye on the water level, if too low add more. Beet should not be submerged in water so it steams instead.

  2. In a large salad bowl, combine chopped lettuce, sliced onions, and diced cucumbers. 

  3. Once beets are soft enough to easily penetrate deeply with a fork, they’re done. Remove from heat and run under cold water.  (careful theyre hot! The best way to peel the skin is with your hands while running the beets under cold water.)  

  4. Slice or cube the beets and place onto of salad.

  5. Crumble goats cheese and place on top of the beets and mustard on top of cheese.

  6. Add spices, lemon juice, olive oil, salt + pepper. 

  7. Serves 4.



-1 tablespoon butter

-1 tablespoon olive oil

-1 onion, any size; diced

-2-3 cloves garlic, diced or minced. May use other forms of garlic, in oil, paste etc. anything you 

use often and prefer.

-2 carrots, diced

-3 stalks celery, diced

-1 small potato, peeled if desired, and cubed.

-1 large chicken breast, or 2 small chicken breasts

-1 qt organic chicken broth 

- 1 teaspoon Garlic powder

-1 teaspoon lemon juice, or apple cider vinegar

- Dash lemon pepper

- water, amount varies

- salt and pepper to taste

- 1 tablespoon dried parsley flakes

-1-2 cups alphabits pasta, (or other pasta as desired)


  1. In a large pot add butter and oil, warm. 

  2. Over medium high heat, add diced the onions, carrots, and celery, and sautee until the onions are soft. Add garlic and sautee 2 more minutes.

  3. Add potatoes, sautee for 8 more minutes. 

  4. Add spices, garlic powder, herbs, salt and pepper, sautee 2 min

  5. Cut the raw chicken breast with kitchen scissors into small cubes or strips, as desired. In a bowl add whatever spices you like. Recommend garlic, any herb mix you prefer, salt and pepper. 

  6. Add the raw chicken to the soup pot. Cook until chicken is cooked and golden. Stir occasionally to ensure vegetables are not sticking to the pan. If they do add more butter or olive oil.

  7. Once chicken is mostly or completely cooked and golden, (but not tough), add the broth, 

  8. Bring to a boil. Reduce heat and simmer 10 minutes.

  9. Add water to the top of the soup pot as desired, up to but no more than 1 qt water, matching the broth amount. Color of soup should still be a nice golden color. 

  10. Bring to boil, then reduce heat, simmer 20 minutes. 

  11. Increase heat to a spry simmer. Bubbling but not a rolling boil. 

  12. Add the pasta, cook until pasta cooked. Serve hot with bread.

  13. Serves 6



-2 tablespoon olive oil

-1 medium onion; diced

- 3 cloves garlic

-3 carrots, peeled and diced

-2 packs of cherry tomatoes, or 2 -3 large tomatoes.

-2 tablespoons flour

-1 pint organic chicken broth

-Salt and pepper to taste

-Cream, milk, or cheese if desired (2 tablespoons)


  1. Warm oil in a medium size pot

  2. Add diced onions sautee until soft.

  3. Add garlic and carrots, sautee 5 minutes

  4. Add Tomatoes, simmer until soft

  5. Add Flour stirring frequently to prevent burning, 5 minutes

  6. Add chicken broth, stirring as you do. (May also use water for vegetarian recipe, or insufficient broth). 

  7. Bring mixture to a boil, reduce to a simmer, for 20 minutes. 

  8. Turn off heat, let sit for 20 minutes. Pour mixture into blender, blend, then strain through a metal strainer.

  9. Return mixture to pot and warm to boiling, then remove from heat. 

  10. Salt and pepper to taste.

  11. Pour into bowls, and if desired, add 2 tablespoon cream, milk or any desired cheese. 

  12. Serves 4

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