• 10 piece bone-in skin-on chicken thigh
• 1 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ¼ teaspoon dry oregano
• 1 ¼ teaspoon paprika
• 4 tablespoon avocado oil or ghee
• 1 ¼ cup low sodium chicken stock
• 7 ounce canned full-fat coconut milk full fat or coconut cream
• 2 ½ tablespoon nutritional yeast optional for flavor
• 1 tablespoon lemon zest for 10 servings, use one lemon
• 2 ½ tablespoon fresh lemon juice
• 5 cup kale chopped
• ¼ teaspoon dry thyme
• ¼ teaspoon ground sage
• 1 tablespoon lemon zest Additional lemons and lemon zest for garnish

• 2 1/2 pound salmon fillet 4 ounce per serving before cooking

For the salsa:

• 4 each Roma tomato seeded and diced
• 1 each avocado diced
• 1/2 cup bell pepper diced
• 1/2 cup fresh cilantro minced
• 3 stalk green onion sliced
• 3 clove garlic minced
• 3 tablespoon avocado oil
• 3 each lime zested, then juiced

For the fish:

• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon dry oregano
• 1 teaspoon sea salt more or less to taste
• 1/3 teaspoon freshly ground black pepper more or less to taste

• 4 leek white and light green parts only
• 2 bunch golden beet with their greens, scrubbed
• 4 clove garlic minced
• 4 teaspoon ground turmeric divided
• 1 tablespoon ground cumin
• 1 teaspoon coriander
• 2 teaspoon ground ginger
• 1 teaspoon granulated garlic
• 1 teaspoon Kosher salt more or less to taste
• 0.5 teaspoon freshly ground black pepper
• 1/2 cup fresh lemon juice freshly squeezed
• 4 tablespoon extra virgin olive oil
• 3 pound chicken drumstick optional skin removed
• 1 cup chicken stock