Combine soy milk and yogurt in blender. Add frozen banana pieces, spinach, blueberries, and wheat germ; blend on high until ingredients are thoroughly mixed together. For a thinner smoothie, add a little water.

Preheat oven to 325°.
 
In a large bowl, combine flours, flaxseed meal, baking powder, salt, baking soda, and cinnamon.
 
In another large bowl, combine mashed bananas, pomegranate seeds, blueberries, raspberries, sugar, extract, yogurt, and oil. Stir until moist.
 
Combine the banana mixture with the flour mixture, taking care not to overmix.
 
Coat a 9 x 5-inch loaf pan with cooking spray. Spoon batter into pan. Bake for one hour, or until a toothpick inserted in the center comes out clean.
 
Remove from oven and cool in pan for 10 minutes, then remove from pan and continue to cool on wire rack.
 
Quick tip: To remove pomegranate seeds from fruit, cut both the bottom and top off the fruit and then slice it into sections. Place the sections in a bowl of water and use your fingers to roll the seeds into the water. Strain the water through a strainer and you'll be left with the seeds.

Place barley in a medium-sized pot with enough water to cover by 1-2 inches and simmer for about 30 minutes. Drain, and set aside in a bowl.
 
Heat oil in a large pan over medium heat. Add tofu and sauté until golden, then set aside.
 
In the same pan, sauté onion for 5 minutes until tender and translucent.
 
Increase heat to medium-high. Add spinach, and cook until wilted.
 
Add cider and wine, then cover and cook for 5 minutes, stirring occasionally.
 
Stir in tofu, salt, and pepper. Remove from heat, then stir in barley.
 
Arrange tomatoes on a tray, stuff with barley/tofu mixture.
 
Top with panko bread crumbs and bake at 350° for 15-20 minutes, until tomatoes are soft.

Heat the oven to 375 degrees. Place the kale on a baking sheet lined with parchment paper. Drizzle the olive oil over the top and sprinkle with salt and pepper. Roast for 12-15 minutes, watching closely after 10 minutes to be sure the kale does not burn. Remove from oven when crispy but still green.
 
Kick that kale up a notch by adding one of the following topping combinations:
(Remove the kale from the oven after 5-7 minutes, add one of the topping combinations, toss, and continue baking for the remaining 5-7 minutes)
 
Topping 1: 1-2 tbsp grated Parmesan cheese + 1 tsp garlic powder
 
Topping 2: 1 tsp nutritional yeast + ¼ tsp red Chili Flakes
 
Topping 3: 2 tbsp large-flake unsweetened coconut + 1 tbsp maple syrup