2-4 servingsthe lemon zest and lemon juice. Serve warm.MACADAMIA-ROASTEDBRUSSELS SPROUTS2-4 servingsTENDER COONIONS1-2 servingsalmost done, sprinkle the chopped nuts overthem and bake for about another 1-2 minutes.Remove from oven, transfer to a bowl, and stir inIngredients:3 cups Brussels sprouts1/4 cup olive oil1teaspoon sea salt1/2 teaspoon black pepperZest and juice of 1 lemon1/2 cup macadamia nuts, coarsely choppedDirections: Preheat oven to 375 °F. To preparethe Brussels sprouts, remove any yellow orbrown outer leaves, cut off the ends, and thencut in half lengthwise. Place on a baking sheet,drizzle with 1/4 cup olive oil, and sprinkle withsea salt and pepper. Using your hands, massagethe oil evenly onto the Brussels sprouts andspread it on entire baking sheet to preventsticking.Bake for about 15-20 minutes. Remove fromoven and stir the Brussels sprouts to ensureeven roasting. Bake for about 15-20 minutesmore or until they are tender and can be piercedthrough with a fork.While baking, wash and coarsely chop themacadamia nuts. When the Brussels sprouts areIngredients:1 small bunch c1 yellow onion, 1 clove garlic, mPinch of sea s1 tablespoon ra2 tablespoons ol2 tablespoons sor sunflower sDirections: Rinse thkeeping them slightribs and stems. Slicsmall pieces, about Cut the leaves into Heat olive oil in a laheat and sauté the and pinch of sea saWhen the onions stsliced collard ribs acouple minutes morAdd the collard leavCover the pan with about 2 more minutnice and soft.Remove from heat aslivered almonds, p(optional). Serve wa