Vegetables

We all know that it's smart to eat vegetables. They contain necessary vitamins, minerals and thousands of other plant chemicals known to provide immense health benefits.

Vegetables are low in fat and calories, are a good source of dietary fiber and provide us with extra energy. Being low in calories enables us to eat lots of vegetables without consuming excess energy. The presence of many vitamins and other chemicals in vegetables supply our bodies with nutrients necessary to boost energy production within muscle cells. This gives us a natural feeling of vitality and the energy to become more active helping to burn more energy each day.

raw corn chowder

• 2 ears fresh corn
• 2 cups almond milk
• dash cayenne pepper

In a blender, blend together corn from one ear and the almond milk. Add the remaining corn and a dash of cayenne. Refrigerate if desired to allow flavors to intensify.

gazpacho

• 1 cucumber, sliced into chunks
• 4 large ripe tomatoes
• 1/2 bell pepper, any color
• 2 cloves garlic
• 1 celery rib, chopped
• 1 tbsp lemon juice
• 1/2 sweet onion, quartered
• 3 tbsp red wine or balsamic vinegar
• 1/2 tsp salt & a dash black pepper
• 1 tsp chopped fresh basil

Combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the herbs, refrigerate until cool before serving.

raw pad thai

• 2 zucchinis, sliced into thin strips
• 2 large handfuls of bean sprouts, approx 2 cups
• 3/4 cup chopped nuts (almonds or peanuts)
• 1 red or yellow bell pepper, sliced into strips
• 4 green onions, diced
• 1/2 cup fresh chopped cilantro
• juice from one lime
• 1 tablespoon raw olive oil
• 1/4 tsp sea salt

Toss all ingredients together in a bowl until well coated.

kale salad

• 1 large bunch Kale finely chopped
• 2 carrots shredded
• pint of grape tomatoes
• 1/2 cup soaked pinenuts
• 1/2 cup chopped, soaked sundried tomatoes
• 1 red onion cut into thin rings
• Juice of one lemon
• 1/4 cup cold pressed olive oil
• sea salt to taste

Mix all ingredients and set in fridge overnight. Enjoy the next day.

caesar salad

• 1 large head of romaine lettuce
• 1/2 c. pumpkin seeds, ground
• 1-2 garlic cloves, pressed & chopped
• juice from 1/2 lemon
• 1/2 - 1 tsp. Dijon mustard
• 2 tbl olive oil (extra-virgin)
• dash of sea salt
• sprinkle of freshly ground white pepper

Clean the lettuce and spin leaves dry in a salad spinner. In a large bowl, tear or cut leaves into bite-size pieces. Add pumpkin seeds and toss well.

In a small bowl, blend garlic, lemon juice, Dijon mustard, olive oil, a sprinkle of white pepper and sea salt. Pour over the lettuce and toss well.

live fries

• 1lb. jicama
• 1 Tbl. onion powder
• 2 Tbl. extra virgin olive oil
• sea salt to taste
• 1 Tbl. paprika

Slice jicama so it looks like french fries. Toss slices in bowl with remaining ingredients until evenly coated.

**You can also add chopped green onion to this recipe. Also, if you cut up the fries into smaller pieces, then dehydrate at 125 degrees overnight, they'll turn into tasty crumbles to enjoy on your salad.

broccoli soup

• 3 cups water
• 1 cup almonds
• 1 teaspoon honey
• 2 cups broccoli
• 1 avocado
• 1/2 to 1 clove garlic
• 1 Tablespoon olive oil
• 1 teaspoon chopped onion
• 1 teaspoon sea salt
• 1/8 teaspoon black pepper

Blend water, almonds and honey until smooth. Add remaining ingredients and blend until creamy.

butternut squash soup

• 2 cups water
• 1/2 cup pine nuts
• 1/4 white onion
• 1 tsp. cumin
• 1 tsp. cinnamon
• 1 1/2 cups butternut squash - gently steamed
• handful of chives
• sea salt to taste

Blend water & pine nuts in blender. Add squash and chives. Set aside blender

Put olive oil, onion, cumin & cinnamon in saucepan, warm for a minute to soften onions, then add to blender and blend all ingredients until smooth. Return to saucepan to warm for a minute, then add salt to taste.

avocado romaine boats

• Romaine leaves washed and dried
• 2 Grapefruit - peeled, seeded and segmented
• 6 Shallots or 1 white onion - sliced finely
• 1/2 tsp chilli powder
• juice of 4 limes
• 1 Avocado - seeded & cut into chunks
• Sea salt and pepper to taste

In a medium size bowl combine the grapefruit, shallots (or onions), chilli powder, lime juice, avacado chunks and salt & pepper.

Wrap spoonfuls of the mixture with leaves of romaine lettuce and enjoy!

firey lava

• 1 1/2 cups fresh carrot juice
• 1 1/2 tbsp. mint leaves (set aside 1/2 tbsp. for garnish)
• 1 tsp. jalapeno, 1 tsp. ginger, 1 tsp. garlic
• 1/2 cup avocado (set aside 2 tbsp. for garnish)
• 2 tsp. olive oil
• 1.5 tsp Sea Salt
• 1 tbsp. basil leaves.
• 2 tbsp. diced red bell peppers
• 2 tbsp. chopped scallions.

Blend carrot juice, mint leaves, jalapeno, ginger, garlic, avacado, olive oil, sea salt and basil leaves until smooth. Pour into serving bowl and garnish with remaining avacado, mint, bell pepper and scallions.