​Grape Cucumber Salad

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Appliances: none!
Prep Time: 10 minutes

Ingredients:
4 medium cucumbers, peeled and quartered
2 cups grapes, halved
1 sprig of fresh mint, diced
1/2 cup strawberries
1 garlic clove
2 Tbsp honey
3 tbsp Apple Cider Vinegar
3 tbsp Extra Virgin Olive oil
1 Tbsp poppy seeds
1/2 tsp salt
1/4 tsp pepper

In a medium bowl, toss grapes, mint leaves and cucumber. Blend strawberries, garlic, oil, vinegar, salt, and pepper until smooth. Stir in poppy seeds. Pour dressing onto salad and toss. Serve chilled. Yum!

Avocado Bowls

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Appliances: NONE! 
Prep Time: 5 minutes

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
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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!

Rainbow Ranch Wrap

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Appliances: Blender
Prep Time:  10 minutes
Ingredients
  •  2 large Collard Leaves
  • ½ cup Carrots, shredded
  • ½ cup Red Cabbage, shredded
  • ½ Yellow Bell Pepper, sliced thin
  • ½ cup Kale, sliced thin
  • 1 Avocado, sliced thin
  • 2 tbsp Spicy Ranch Dressing
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!

Sweet Beet Rainbow Slaw

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Appliances: Food Processor
Prep Time:  5 minutes
 Ingredients
  • 2 Beets, shredded                                    
  • ½ head of Red Cabbage, shredded
  • 3 Carrots, shredded                                                         
  • 1 Apple, shredded
  • 2 Lemons,  juiced                         
  • 2 tbsp. Extra Virgin Olive Oil
  • ½ tsp. Himalayan Pink Salt
  • ½ tsp. Ground Pepper
 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

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Appliances: NONE!
Prep Time:  5 minutes
 Ingredients
  • 2 Zucchinis
  • 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!

Slaw Delight

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Appliances: Food Processor
Prep Time:  5 minutes
Ingredients
  • ½ head Green Cabbage, shredded
  • 2 Apples, shredded
  • ½ Onion, shredded
  • 2 Avocados, mashed
  • 1 Lemon, juiced
  • ½ tsp. Pink Himalayan Salt
  • ½ tsp. Ground Pepper
 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). 

Stuffed Mini Peppers

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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!

Easy Salsa

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Appliances: Food Processor
Prep Time:  5 minutes
Ingredients
  • 3 Tomatoes
  • 2 Green Onion Stalks
  • 1 Garlic clove
  • ½ bunch Cilantro
  • 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.   

Stuffed Tomatoes

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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!!!

Ingredients:
  • 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

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Appliances: NONE!
Prep Time:  5 minutes
Ingredients
  • 2 containers of Cherry or Grape Tomatoes, chopped
  • 10-12 basil leaves, diced
  • ½  Red Onion, diced
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Balsamic Vinegar
  • ½ tsp. Ground Pepper
  • ½ tsp. Himalayan Pink Salt
Toss all ingredients together in large bowl.  Enjoy!  

Marinated Broccoli

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Appliances: None!
Prep Time:  5 - 45 minutes
Ingredients
  • 2 Broccoli heads, diced
  • 4 Garlic cloves, minced
  • ½ cup Extra Virgin Olive Oil
  • 2 Lemons, juiced
  • 1 tbsp. Cumin
  • 2 tsp. Pink Himalayan Salt
Toss all ingredients until the broccoli is well coated. Let stand for at least an hour so broccoli can marinade. The longer it marinates the better it tastes!

Arugula Salad

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Appliances: NONE!
Prep Time:  5 minutes
Ingredients
  • 2 bunches Arugula                                         
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 Lemon, juiced                                             
  • ½ cup raisins
  • 2 large Oranges, peeled and segmented
  • 8 thin Red Onion, separated into rings
  • ½ cup raw Sunflower Seeds
  • 1 tsp. Ground Pepper
  • ½ tsp. Himalayan Pink Salt
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.