For the meatballs:

• 7 fresh shiitake mushroom medium, stems removed, caps wiped clean, and finely chopped
• 4 pound 85% lean ground turkey preferably dark meat
• 1 bunch green onion thinly sliced
• ¾ cup fresh cilantro leaves and tender stem, finely chopped
• 3 tablespoon tomato paste
• 3 tablespoon sesame oil toasted, unrefined
• 4 tablespoon tamari sauce (wheat free), or coconut aminos
• 4 clove garlic finely grated or pushed through a garlic press
• 2½ teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 head purple cabbage small, thinly sliced
• 2 carrot grated
• 2 avocado sliced
• 2 head lettuce leaves separated, for wrapping
• 1 tablespoon Sriracha or other hot sauce, optional

• 2 pound 90% lean ground beef
• 1 onion finely chopped
• 2 clove garlic minced
• 1/3 cup Italian parsley or cilantro, do not use dried
• 1 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon mint
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried marjoram
• 10-inch bamboo skewer or metal skewers
• extra virgin olive oil

• 2 tablespoon extra virgin olive oil
• 2 pound 90% lean ground beef can sub ground turkey or ground chicken
• 1 cup onion diced
• 3 clove garlic minced
• 2 anaheim chili large, seeded and chopped
• 2 serrano pepper large, seeded and chooped. Omit for less spicy.
• 5 tablespoon chili powder For mild, use simple chili powder, for spicier, use 3 different chili powders, it will add a great depth of flavor – such as ancho, chipotle, and Mexica.
• 2 teaspoon freshly ground black pepper
• 2 teaspoon dry oregano
• 2 teaspoon ground cumin
• 1 teaspoon dry thyme
• 1 teaspoon Kosher salt
• 3 tablespoon tomato paste
• 28 ounce canned crushed tomatoes
• 1 quart chicken stock if it's too thick add more stock
• 30 ounce canned pinto beans drained and rinsed
• 15 ounce canned kidney beans drained and rinsed