Ingredients: Kale, 1 bunch Parsley or cilantro, ½ bunch Green apple, cut and Keep seeds Ginger, 2 inch piece Garlic, 1 clove peeled Lemon or lime, peeled Cucumber, 1 whole with ends removed 1/4 cup of Goji Berries 1 cup of Spring water. Directions: Mix all ingredients in a juicer. Then Enjoy!

Quick, easy & oh soooo tasty! This may just be one of the best tasting vegan salad dressings you'll ever taste. It works great as a dip or a spread on your favorite sandwich. Heck, use it as a base for a marinade or your next kale salad. Not only is this tasty as can be but it has the added benefits of hemp. With a 3:1 balance of omega-3 and omega-6 fatty acids, hemp seeds and oils promote cardiovascular health. Ingredients: 2 Ripe Avocados 4 Teaspoons Key Lime or Regular Lime Juice Freshly Squeezed 2 Teaspoons Sea Salt 1 Cup Almond Milk Adjust for texture preference 4 Tablespoons Spring Water 1 Teaspoon Black Pepper 1/4 Cup Cup Chopped Red Onions 1 - 2 Tablespoons Above Earth Avocado Hemp Seed Oil Blend Instructions: In a food processor or blender, add 2 ripe avocados and the red onions that are peeled and roughly chopped Add 4 teaspoons of freshly squeezed key lime juice Add 1 teaspoon of salt and black pepper Add a cup of almond milk. If you prefer creamier, add more almond milk Add 4 Tablespoons of water and blend on low speed until it is well blended Add 1 - 2 Tablespoons Above Earth Avocado Hemp Seed Oil Blend Transfer to a glass jar and refrigerate for 30 minutes before using. Enjoy! Makes 2 cups / Prep time is about 10 minutes

This dish is flavorful, colorful and healthy! Start with fresh ingredients, taken your time and enjoy the process. Ingredients - Marinade : First, prepare the marinade with: 1 cup heavy cream, Juice of 1 lime 3 tablespoons Seasoned Delicious Caribbean Mild Curry or, for more heat, try our Hot Curry Seasoning 2 teaspoons black pepper 1 teaspoon kosher salt 1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch cubes Curry : 1 tablespoon Above Earth Avocado-Grapeseed oil blend 1 large yellow onion, diced 1 jalapeno pepper, seeded and diced 2 cloves garlic, peeled and minced 1 teaspoon cumin 1 teaspoon ground ginger 1 teaspoon kosher salt 1 pound baby Yukon Gold potatoes, cut into 1-inch dice One 28-ounce can diced tomatoes 1 cinnamon stick 1 tablespoon tomato paste 1 cup chicken stock 1 cup coconut milk 1/2 cup chopped fresh cilantro Directions: For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours. For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes. Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed. Serve with Moroccan Couscous, Curry-Flavored Mashed Butternut Squash, or Coconut Curry Rice.

So simple. So fresh. So healthy ... and so flavorful! INGREDIENTS: Vegetable oil, for frying: you can use Seasoned's Aromatic Oils : Garlic or Chili(for spicy) 1 1/2 to 2 pounds fresh cod 2 Tbsp of Seasoned’s All Purpose Seasoning 1 Tsp of Cayenne 1/2 cup all-purpose unbleached flour 2 large eggs 2 tablespoons cold water, a splash 2 cups plain bread crumbs Wedged lemons and malt vinegar for topping Cooking Directions: Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count. Cut cod into 4 servings, 6 to 8-ounce portions and season with All Purpose Seasoning . Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. When the fish is evenly golden all over, remove and drain on brown paper sacks.

To say that Jamaican Spiced Curry prepared with Lamb or Goat is insanely delicious is not an overstatement! With full flavor that is tender to the bone, this is an absolutely must-have when it comes to Jamaican food. It's so easy to make with little preparation. Just season the meat with salt and pepper and Seasoned Delicious spices and cook in a large pot with oil and all the fixin's. INGREDIENTS: 3 lbs Goat meat, chopped in cubes 2 tsp Seasoned’s All Purpose Seasoning 5-6 Tbsp Seasoned’s Curry powder : HOT or MILD 1 large Onion, sliced 4-6 cloves Garlic, minced 1 Scotch bonnet pepper (handle with care) 4 Tbsp Cooking oil 4 cups boiling Water 1 large spring Thyme 1 medium Onion, chopped 3 medium Potatoes, each cut into pieces 1 Tbsp Tomato ketchup Cooking Directions: Seasoning the Meat- Mix together goat meat, All Purpose Seasoning, 4 tbsp. Curry powder, 1 large onion sliced, garlic, Scotch bonnet pepper. Please in the fridge overnight (or at least 5 hours) to marinate. 1. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside. 2. Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices. 3. Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for about 60 minutes 4. Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier 5. Add 2 cups of boiling water and bring to a boil 6. Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste 7. Add potatoes and tomato ketchup; simmer on low heat for 1/2 hour, or until the meat is falling off the bone

INGREDIENTS: 4 celery stalks ½ cucumber 1 cup pineapple ½ green apple 1 cup spinach 1 lemon 1 knob ginger 1 knob of turmeric root 1 cup of SPRING WATER DIRECTIONS: Add all ingredients to vegetable juicer. Gently stir juice and consume immediately

Jerk Chicken is originally from Jamaica but today it's a favorite of spicy food fans across the country. Seasoned with peppers and spices and hung over a fire for slow cookin', this recipe is a favorite in the Caribbean islands. INGREDIENTS: 3 ½ tbsp. Seasoned’s All Purpose seasoning 4 tbsp. Seasoned’s Jamaican Jerk seasoning 1 tsp garlic powder 2 teaspoons ground scotch bonnet peppers (habanero) or cayenne pepper- handle with care 1⁄3 cup sugar 3 lbs chicken (pieces, wings, halves, whatever you prefer) 1 juiced lime 1⁄4 cup olive oil Cooking Directions: Whisk together lime juice and olive oil. Rub chicken well with lime/oil mix. Do not marinate. Combine all other seasonings and ingredients in a bowl Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature. Prepare grill for direct/indirect grilling. Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter. Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature. Serve with plenty of napkins.

There's nothing like a rich and hearty Jamaican-style curry chicken spiced with our Curry Spice Mix to satisfy the craving for one of the islands' favorites. INGREDIENTS: 2 ¼ lb. Chicken 4 oz Seasoned’s Curry Spice Mix : HOT or MILD 2 Tsp. Seasoned’s All Purpose seasoning 2 Tsp Garlic Powder 1 sprg. Thyme 2 Garlic Cloves 2 oz Cooking Oil ½ oz. Vinegar 4 oz Water 2 Scallion 1 Potato (cut in small pieces) Optional : ½ tsp Black Pepper adjust to taste Cooking Directions: Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink. Combine chicken with all dry seasoning ingredients and curry powder- rub together until curry powder is wet and sticks to the chicken. Turn your heat on high, heat the cooking oil in a large iron skillet until the oil is hot and curry chicken changes color. About 2-3 minutes for each side. Turn down the heat to medium, add the water and water immediately. Add diced potato then cover the pot and simmer. Stir the ingredients in the pot. Add the 1 sprig of thyme, scallion, garlic and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender (about 30 to 40 minutes). Thicken the curry chicken gravy with bread crumbs or cornstarch. You can also achieve desired thickness by using the evaporation method. Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough. This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables. ENJOY!