Green Juice

I just toss everything in the Vitamix for this one – why waste the fiber? So good!

  • 1 green apple, cored
  • 1/2 English cucumber
  • 1 rib celery
  • 1 c firmly packed spinach
  • 1/2 lemon peeled
  • 1/2 inch piece of ginger
  • 1 c filtered water

Toss in the blender and process till smooth.

Serves 1 – 2.

Spicy Chopped Raw Salad

I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!

Filling:

  • 1/2 c raw almonds
  • 1/2 c raw walnuts
  • 4 tbsp shredded carrot
  • 3 green onions, chopped
  • 2 tbsp ginger
  • 1 small zucchini
  • 1/2 tsp lemon juice
  • 1 clove garlic
  • 1/4 tsp salt
  • Cayenne pepper
  • 2 tbsp cilantro

Toss in a food processor and pulse till chopped.

Serve on romaine lettuce topped with chopped avocado.

Serves 2.

Raw Broccoli Salad

This salad is so easy and yummy! Make the dressing ahead of time.

Dressing:

  • 1/3 c water
  • 1/4 c lemon juice
  • 1/3 c raw pine soaked for 30 minutes & drained
  • 1/3 c raw shelled sunflower seeds, soaked for 30 minutes & drained
  • 2 tbsp Dijon
  • 1 tsp Apple cider vinegar
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes

Place in a blender and blend till smooth, thin with more water 1/4 c at a time if too thick. Chill.

Salad:

  • 3 c Broccoli
  • 1 c cabbage
  • 1 c celery
  • 1/4 c red onion
  • 1/4 c raw sunflower seeds
  • 1/4 c raw pumpkin seeds
  • 1/4 c sesame seeds
  • Salt and pepper to taste

Roughly chop the veggie and toss in a food processor, pulse to finely chopped.

Toss with dressing and serve.

Serves 2 – 4.

Curried Coconut Soup

This soup is quick and super tasty – made with staples from the pantry!

  • 2 tbsp coconut oil
  • 1 yellow or white onion, sliced thin
  • 1 tsp salt
  • 2 tsp curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 28 oz can tomatoes
  • 1 can light coconut milk

In a medium saucepan, heat oil over medium heat, add onions, reduce to low and cook covered until soft, about 15 minutes. Stir in the spices and cook for 1 minute until fragrant. Stir in the tomatoes with juice and 4 c water. Bring to a boil and the lower to a simmer for 20 minutes.

Transfer to a blender or use an immersion blender and blend till smooth.

Return to pan, stir in coconut milk and cook over low heat for 10 minutes.

Serves 4.