In your food processor with the shredding blade (or a cheese shredder by hand), shred the beets, cabbage, carrots, and apple. Drizzle on the lemon juice, oil, salt and pepper. Enjoy!
Zucchini Linguine & Vegetables
2-3 Tbsp Olive Oil
dash of salt
vegetables of choice: tomatoes, onions, olives, bell pepper, broccoli, etc.
Make four cuts lengthwise down your zucchini (without cutting it through). Then either with a mandolin or a vegetable peeler slice thin slices. Voila! Linguini noodles! Now, toss with olive oil and salt and serve with some diced vegetables – tomatoes, onions, olives, bell pepper, whatever your heart desires!
½ head cabbage, diced fine
2 apples, diced fine
½ onion, diced fine
1 avocado, mashed
1 tsp lemon juice
Salt & Pepper to taste
Stir all ingredients by hand in a large bowl. Enjoy! I like this wrapped into a lettuce leaf (or between two slice of bread).
Prepare "ORANGE SUNSHINE DIP" from the recipe page. Now, on the top with the stem...shave the stem down or chop it off, but don't cut into the pepper. Then flip it over an cut just the pointy tip off. The base should be flat enough so it won't fall over. Pour the Orange Sunshine Dip into a ziplock bag, cut the tip off and pipe into your mini peppers. Voila! A beautiful, delicious little appetizer or snack. Enjoy!
2 green onion stalks
1 clove garlic
½ bunch cilantro
¼ - 1 Jalepeno (depending on your desire of spicy)
Salt & pepper to taste
Place everything in a food processor and pulse a few times. No food processor? Simply dice and mince everything fine and stir together. Voila!
I made these as appetizers with cherry tomatoes (much more scooping work, but adorable!), but this dish works really well as an entree with large tomatoes that you will need a knife and fork for. Enjoy!!!
4 large ripe tomatoes with stems
2 cups sunflower seeds
2 green onions, chopped
1/2 bell pepper chopped
1/2 cup fresh basil, minced
1 clove garlic
A pinch of paprika
Cut tops off tomatoes, leaving the stem in place and set aside. Scoop out the pulp and seeds. Blend the sunflower seeds, green onions, bell pepper, basil, and garlic until smooth - adding water if necessary. Pour mixture into each tomato. Sprinkle paprika onto the tops of each stuffed tomato. Options: May stir in fresh corn kernels, shredded carrots, chopped celery, or parsley.
Basil, Tomato & Onion Salad
2 containers of cherry or grape tomatoes (heirloom is my favorite)
10-12 leaves of basil
1 red onion
1/2 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
Salt and Pepper to taste
Half your tomatoes, shred or dice your basil, dice red onion fine, toss together with your oil and vinegar and sprinkle some salt and pepper on top to your own tastes. Voila, very healthy and DELICIOUS!
Variations: 1. I used to love fresh mozzarella in this salad as well 2. Place it all in your food processor and pulse - bruchetta topping. 3. Add spinach to those to make it a heartier salad.
2 head broccoli, chopped into bite size pieces
4 cloves garlic, minced
½ cup olive oil
1½ tablespoon lime or lemon juice
1 tbsp cumin
1 tsp sea salt
Pour olive oil and lemon/lime juice over broccoli, followed by sprinkling on the garlic and spices. Toss to coat. Let stand for at least an hour so broccoli can marinade. The longer it marinates the better it tastes. I like to store it in a plastic container with a lid in order to give it a few good shakes every so often and spread the dressing around.
2 bunches arugula, washed and trimmed
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 large navel oranges, peel and white pith removed, cut into segments
8 very thin slices red onion, separated into rings
½ cup golden raisins
½ cup sunflower seeds
Freshly ground black pepper
Drizzle the arugula with half of the olive oil and the lemon juice; toss to coat and divide among 4 salad plates. Arrange the orange segments and onions on top, dividing evenly. Sprinkle raisins and sunflower seeds on top and drizzle with remaining oil and season with black pepper.