1. Cut lettuce, celery, spinach, and cucumber in small pieces.
2. Place veggies and garlic, if using, in food processor or blender. Process or blend until liquefied.
3. Add lemon or lime juice.
4. Drink immediately.

1. Refrigerate all ingredients (including the supplements, as they need to be stored in the refrigerator anyway after opening); wash and remove stems from the strawberries, and place everything in a blender. Blend for a few minutes until all is pureed, sweeten if desired and pour into a glass. Enjoy immediately!
2. For a chilled version, freeze strawberries and use them instead of ice. Blend the strawberries first and add in all the other ingredients. Mix and serve.

1. Blend all ingredients until smooth.
2. Taste and sweeten as desired.

1. In a large pan, combine the wheat berries, salt, and 8 cups of water. Bring to the boil, reduce the heat to medium, and briskly simmer for about 1 hour, or until the wheat berries are chewy but not starchy in the middle. (The only way to know they’re done is to bite one.) When done, drain berries and rinse with cold water.
2. For the dressing, combine the orange juice and zest, lemon juice, shallot, olive oil, and pepper in a small bowl, and set aside.
3. In a large bowl, combine the cooled wheat berries, almonds, feta, spinach, tomatoes, and the vinaigrette and toss gently to combine.

1. In a large skillet, heat oil over medium heat.
2. Add onion and potatoes; cook until onion is lightly browned (about 10 minutes).
3. Stir in thyme, tomato paste and 2 cups water; bring to simmer, cover and cook until potatoes are tender (about 8 minutes).
4. Add spinach; cover, and cook until wilted, about 3 minutes. Add cooked beans; bring soup to simmer, stirring frequently.
5. Adjust salt and pepper to taste.
6. Serve immediately.

1. Rinse greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook greens until just wilted down. Remove from heat.
2. Place all ingredients in the container of a food processor. Process until smooth. Add [q:1/4] cup water, as needed, to achieve a medium-thick consistency.
3. Transfer to a serving bowl. Serve as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

1. In a medium-hot skillet, sauté garlic and shallots until translucent.
2. Add spinach, stirring until the spinach breaks down.
3. Remove from heat. Let cool. Drain liquid by squeezing through a strainer.
4. Mix in Pritikin All-Purpose Seasoning and fat-free ricotta cheese.
5. Spread over whole-wheat pizza crust and add any additional vegetables.
6. Bake at 450° until crust is crunchy (about 8 minutes).
7. Serve immediately.

1. Pulse all ingredients together in a blender until completely smooth.