Ingredients •4 Avocados, halved & pitted •1 Mango, diced (frozen works too!) •2 Tomatoes, diced •1 Green Onion, diced •½ Zucchini, diced •½ Jalapeno Pepper, de-seeded & diced •½ tsp. Pink Himalayan Salt •½ tsp. ground Pepper Slice each avocado in half and remove the pit. Mix mango, tomatoes, green onion, zucchini, jalapeno pepper, salt, and pepper in a bowl and toss. Spoon into the hole of each avocado. Enjoy!
In the middle of each collard leaf, layer the carrots, cabbage, pepper, kale, and avocado. Drizzle the Spicy Ranch Dressing on top of the pile of vegetables. Roll the collard leaf like you would a tortilla. Cut in half and serve with a smile!
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!
In a food processor with the shredding blade (or a cheese shredder by hand), shred the cabbage, apples, and onion. Stir all ingredients by hand in a large bowl. Enjoy! I like this wrapped into a lettuce leaf (or between two slices 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!
¼ - 1 Jalapeño (depending on your desire of spicy)
½ tsp. Himalayan Pink Salt
½ tsp. Ground Pepper
Place everything in a food processor and pulse a few times. No food processor? Simply dice and mince everything fine and stir together.
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.
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 salt and pepper.