Larb Sauce

• 1/2 cup fish sauce
• 10 tablespoon freshly squeezed lime juice
• 1/2 cup brown sugar

Larb Gai Mixture

• 1 1/2 tablespoon avocado oil
• 1 Thai chili or serrano chili thinly sliced
• 2 shallot finely chopped
• 7 clove garlic minced
• 3 pound ground chicken
• 3 stalk green onion thinly sliced
• 1 red onion thinly sliced
• 5 tablespoon fresh cilantro chopped
• 1/2 cup fresh mint chopped
• 3 tablespoon Thai basil chopped (optional)
• 1 tablespoon rice flour optional to thicken sauce

To Serve

• 2 cup short grain rice cooked according to package directions
• 1 head leaf lettuce
• 1 cucumber thinly sliced
• 3 carrot julienne

• 28 ounce cherry tomatoes
• 7 1/2 cup arugula
• 6 1/2 tablespoon extra virgin olive oil
• 12 ounce Tesco reduced fat mozzarella
• 40 ounce boneless skinless chicken breast
• 19 ounce dry pasta
• 5 tablespoon balsamic vinegar

• 1 tablespoon avocado oil
• 1 red bell pepper thinly sliced
• 2 carrot large, organic, finely chopped
• 14 ounce canned garbanzo beans drained and rinsed
• 2 clove garlic crushed and minced
• 4 tomato large, sliced into wedges about 1-inch thick
• 1½ pound halibut or use any white fish of choice

For the blender:

• 1 bunch fresh cilantro
• 1 jalapeno pepper
• 2 teaspoon paprika
• ¼ teaspoon ground turmeric
• ¼ tespoon cayenne pepper more or less to taste
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper more or less to taste
• ½ teaspoon crushed red pepper
• ½ cup water hot