6 pieces chicken thighs, sliced thin 2 tbsp coconut oil or EVOO 1 tsp miced garlic 1 onion, sliced thin 2-3 stalks celery, chopped 2 carrots, chopped 1 small pack shiitake mushrooms ( or any type of mushrooms)  ½ cup organic miso paste 1 tsp Peachy herbs 4 cups baby bok chok ( or cabbage strips, kale, organic spinach) 1 bunch green onions, chopped 2 sweet potatoes, diced (optional, but adds a nice source of cabs to make a complete one pot meal) 4 cups water Heat oil in a larg

Ingredients 1 lb chicken thighs, cut in bite size pieces 2 tbsp coconut oil 2 inches ginger, minced 1 tbsp minced garlic 1 medium onion, chopped 1 cup brown, red or black rice 1 tsp dried Peachy Herbs ½ c chopped green onions 2 c baby bokchoy or spinach (optional, you can add any preferred vegetables) 2 tbsp fish sauce 3-5 c water (depending on desired thin or thickness of the product) Hot chili paste Juice of 1 lemon Directions: Heat oil in a soup pot, add ginger, garlic and

Ingredients: 1 lb chicken thighs  cut up in bite size pieces (or breast if preferable) 2 Tbsp coconut oil 1 tbsp minced garlic 2 tbsp ground flax 1 small sweet red pepper, large dice 1 small yellow or orange sweet pepper, large dice 1 15 oz can diced pineapple (save juice) 1 onion, large dice 1 zucchini, large dice 1 Tbsp Peachy herbs 2 Tbsp soy sauce (or 4 tbsp coconut aminos if soy intolerant) 1 Tbsp oyster sauce 2 Tbsp cider vinegar 2 Tbsp maple syrup or honey (brown sugar