(For all ingredients, please use organic versions if available)
John Salley’s “The Tash” and “Da Bomb” Pizzas
Pizza dough (for 2 pizzas)
Cold-pressed olive oil (spray)
Sauce
Tomato sauce (John Salley’s organic, sugar-free brand)
Garlic, minced
Asparagus
Sweet onion
Mushrooms
Bell peppers (various colors)
Tomatoes (optional)
Agave nectar
Dried mixed herbs (John Salley’s organic brand)
Celtic sea salt
Pesto (optional)
Toppings
Vegan mozzarella cheese (Follow Your Heart Vegan Gourmet brand)
Baby spinach
Meatless ground rounds (Yves Veggie Cuisine brand)
Red pepper flakes (optional)

“Da Bomb” Pizzas

1. Finely chopped the asparagus, the sweet onion, and the mushrooms.
2. Mix them evenly and add into the tomato sauce.
3. Slice all the various bell peppers in julienne style, and then dice it roughly. Add into the tomato sauce.
4. Take another sweet onion, and cut it in julienne style, and spread them out in the tomato sauce.
5. Add in the agave nectar. Be generous with it.
6. Add in the John Salley’s dried mixed organic herbs.
7. Add in the Celtic sea salt.
8. Mix all together.
9. Pre-heat the oven with the pizza stone in it at 500 degrees..
10. Take the pizza dough.
11. Spray the cold pressed olive oil spray to help the pizza become crispy.
12. Take some baby spinach and layer it on the bottom of the pizza dough.
13. Put the pesto also at the bottom of the pizza if you like.
14. If you want only vegetables as your topping, then you can put the mixed tomato sauce on the top of the pizza, add some red paper flakes if you like, and then just slide it onto the hot pizza stone.
15. Put the pizza stone back into the oven and let it bake for about 15 minutes.
16. And for the other pizza dough, put a layer of meatless ground rounds on top of the baby spinach.
17. Put the tomato sauce. Put it thick.
18. Take the vegan mozzarella cheese, grate it, and spread it all over the pizza.
19. Sprinkle some black pepper, if you like.
20. Take out another hot pizza stone from the oven, and slide the pizza onto it.
21. Put the pizza stone back into the oven, and let it bake for about 15 minutes.
22. After 15 minutes, take them out from the oven, slice it, and ready to be served.

“The Tash” Marinated Portobello Mushrooms:

1. Take 2 organic portobello mushroom caps, and cut off the stem.
2. Douse as much as possible the Seven Seasons salt to the mushroom caps.
3. Add in the light soy sauce, the olive oil, and the balsamic vinegar.
4. Add a little bit of agave nectar for sweet taste.
5. Add in the Celtic sea salt, a dab or two.
6. Let it marinate for at least 15 minutes, or 1 hour if you have time.
7. After it is marinated, cut it into thin slices.
8. Line the pan with some Seven Seasons salt and a little bit of black pepper, and then heat it up so that the black pepper be a bit crispy.
9. Let the pan simmering down a bit, and then add in the mushrooms.
10. Let the juice come out. Stir once a while.
11. When the juice is quite enough, turn off the heat.
12. As the finishing touch, put white truffle oil right on top of the mushrooms.
13. Place the mushroom on a plate.
14. Ready to be served.

Perfect Heirloom Salad:

1. Put some spinach in a big bowl.
2. Cut up and slice the sweet onion very thin.
3. Separate the onion so that it doesn’t clump together.
4. Take various colors of bell peppers. Slice it as you like.
5. Finely cut some sweet basil as fine as possible and scatter it around.
6. Cut the tomato, some part in full pieces, some part are chopped up.
7. Add in the Seven Seasons salt, the amino acids from Braggs, just a dab.
8. Set your salad beautifully. Put a drop of white truffle oil on top.
9. Arrange the pieces of tomatoes, the cucumber, and the salad nicely.
10. Put several dab of unpasteurized apple cider vinegar.
11. Add in some Italian seasoning herbs, if you like.
12. Ready to be served.