| Amount | Ingredient | Ingredient Type |
| 1 tablespoon | agave nectar | |
| 1 teaspoon | allspice | |
| 2 teaspoons | baking soda | |
| 1 14 oz. | can chopped tomatoes, with juice (1/2 reserved) | |
| 2 15 oz. | cans chick peas, drained and rinsed (1/2 reserved) | |
| 4 medium | carrots, peeled, halved | |
| 1/4 cup | chopped onion | |
| 1 teaspoon | cinnamon | |
| 1 tablespoon | coconut oil | |
| 1/4 cup | cranberry juice | |
| 1/4 teaspoon | cumin | |
| 3 | dates | |
| 1/4 teaspoon | dried basil | |
| 1/4 teaspoon | dried sage | |
| 1/8 teaspoon | dry mustard | |
| 1/4 cup | extra virgin olive oil (reserved) | |
| 1/4 cup | fresh basil leaves, or 2 teaspoons dried basil (reserved) | |
| | fresh blueberries | |
| 1 tablespoon | fresh ginger root or Ginger Paste | |
| | hot sauce to taste | |
| 1 cup | hot water | |
| 1 cup | ice cubes | |
| 1 cup | ice cubes | |
| 1 cup | ice cubes | |
| 1 1/2-2 cups | ice cubes | |
| 1 | large tomato, quartered | |
| 2 tablespoons | lemon juice | |
| 1/2 cup | lemon lime soda (50/50) | |
| 1/2 | lemon, peeled, seeded | |
| 1/3 cup | light silken tofu | |
| 1/4 | lime, peeled | |
| | low fat whipped topping | |
| 1 cup | low sodium chicken, vegetable, or beef stock | |
| 2 cups | low sodium vegetable or chicken broth | |
| 2 tablespoon | mayonnaise, low fat or regular | |
| 2 tablespoons | oil | |
| 1/4 cup | olive oil | |
| 1/4 cup | parsley leaves (reserved) | |
| | pinch of sea salt | |
| 1 cup | pumpkin, cooked | |
| 1/2 teaspoon | salt | |
| 1/2 teaspoon | salt | |
| | salt and fresh ground black pepper to taste | |
| | salt to taste | |
| 1/4 cup | shredded sharp Cheddar or Swiss cheese | |
| 4 | small garlic cloves, peeled | |
| 1/4 | small onion, peeled | |
| 3/4 cup | sugar | |
| 1/3 cup | sugar | |
| 3/4 cup | sugar or other sweetener, to taste | |
| 2 tablespoons | sweetened ime juice | |
| 1 tablespoon | tomato paste | |
| 1 ounce | triple sec | |
| 1/2 teaspoon | vanilla extract | |
| 1 | vegetable boullion cube | |
| 1 cup | vegetable broth, chicken stock, or water | |
| 2 ounces | vodka | |
| 2 cups | water (or coconut water) | |
| pinch | white pepper | |
| 1 3/4 cups | whole wheat flour | |
| 6 ounce | low fat cream cheese | Dairy (3 cups, 1.5oz cheese = 1 cup milk) |
| 1 cup | nonfat half and half | Dairy (3 cups, 1.5oz cheese = 1 cup milk) |
| 1 cup | reduced fat sour cream | Dairy (3 cups, 1.5oz cheese = 1 cup milk) |
| 1/4 cup | skim milk | Dairy (3 cups, 1.5oz cheese = 1 cup milk) |
| 1 | banana, peeled | Fruits (2 cups - fresh or frozen, not juice) |
| 2 tablespoons | fresh lemon juice | Fruits (2 cups - fresh or frozen, not juice) |
| 3 cups | frozen unsweetened strawberries | Fruits (2 cups - fresh or frozen, not juice) |
| 1 | lime, peeled, halved | Fruits (2 cups - fresh or frozen, not juice) |
| 1 cup | red seedless grapes | Fruits (2 cups - fresh or frozen, not juice) |
| 1 cup | strawberries | Fruits (2 cups - fresh or frozen, not juice) |
| 1/2 cup | egg substitute or 2 large eggs | Meats/Beans (6 oz equivalents) |
| 6 | eggs, hard boiled, sliced lengthwise | Meats/Beans (6 oz equivalents) |
| 1/2 cup | walnuts, chopped | Meats/Beans (6 oz equivalents) |
| 1 | box frozen spinach, thawed | Vegetables (3 cups) |
| 1 14 ounce | can, diced tomatoes | Vegetables (3 cups) |
| 1 tablespoon | chopped fresh garlic | Vegetables (3 cups) |
| 1/2 cup | chopped onions, softened in a microwave for 2 minutes | Vegetables (3 cups) |
| 3 | florets fresh broccoli | Vegetables (3 cups) |
| 1 | fresh carrot, halved | Vegetables (3 cups) |
| 5-6 thin slices | fresh ginger root | Vegetables (3 cups) |
| 3 | garlic cloves, softened in a microwave for 2 minutes | Vegetables (3 cups) |
| 1/2 | medium cucumber, halved | Vegetables (3 cups) |
| 1 | stalk fresh celery, halved | Vegetables (3 cups) |
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