• Preheat the oven to 425° F.
• Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
• Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
• In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1/2 of the turmeric, ginger, salt, pepper, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish(s) or casserole pan and arrange in an even layer
• Add the chicken and the remaining turmeric to a large mixing bowl and toss to coat. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
• Drizzle any of the remaining marinade over the top of the chicken and pour the chicken broth around the sides of the dish.
• Roast, uncovered, until the chicken is fork tender and the beets are soft, about 1 hour.

• Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
• Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
• Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
• To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

• Boil water. In a large bowl, place the green beans, and pour the boiled water over the beans. Wait 2 minutes and then drain the water (if beans are frozen skip this step).
• In a large pan, pour a spoonful of avocado/coconut oil and cook the beans, garlic, and salt and pepper for 5 minutes, or until the beans begin to soften. Make sure beans do not become too limp.
• Add soy sauce and mix all together. Top with pecans or walnuts.

• Preheat oven to 400° F. and line a baking sheet with parchment paper.
• Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
• Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
• Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
• While the sprouts are baking, cut open the pomegranate and remove the seeds
• To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.

For the Dijon dressing:

• Whisk all ingredients together in a small bowl.
• When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
• Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!