 Mango Mojito
1 mango – diced 12 sprigs mint 32 oz sparkling water 1 lime, sliced into wedges Add mango and mint to a blender under well incorporated. Divide among 4 glasses, top with ice, sparkling water and a squeeze of fresh lime.
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 Put the fruits of choice into a blender and puree until smooth. Pour into popsicle molds and freeze until solid, at least 4 hours
Mango-orange-peach popsicle 1 ½ cups fresh mango – chopped 1 cup fresh peaches – chopped ½ cup fresh squeezed OJ Watermelon-mint-lime 2 ½ cups watermelon – chopped 2 tsp fresh mint 2 tsp fresh lime juice  8 eggs
½ c milk ¼ tsp each salt and pepper 1 c shredded cheese 2 green onions, sliced Preheat oven to 375 F. Whisk together eggs, milk, salt and pepper. Stir in cheese and green onions and divide evenly into 12 well-greased muffin tins. Bake approximately 12-15 minutes. Run a thin knife around the edge of each cup and remove the frittatas. Let cool for 5 minutes and enjoy. Pop them in freezer when completely cool for those grab-and-go mornings.  Ingredients, toss together in a bowl:
3 cups dark leafy greens 2 green onions, chopped 1 large carrot, grated 1 c cherry tomatoes, halved ½ can tuna Dressing, whisk together and pour over salad: 3 TBSP olive oil 1 TBSP apple cider vinegar 1 tsp maple syrup 1 garlic clove, minced  (make a large batch, it’s even better the next day)
Salad: Add these ingredients into a large bowl:
Whisk together and pour over top of bean mixture:
 INGREDIENTS
1 cup black lentils, rinsed 2 cups water or vegetable broth 4 medium beets, roasted (see notes) 1 bunch asparagus, chopped into bite sized pieces 1 large avocado ½ cup cilantro leaves 1 garlic clove 2 teaspoons lime juice (1 lime) salt and pepper to taste 2 tablespoons water or unsweetened almond milk 2 teaspoons extra virgin olive oil Pre-heat oven to 400º Combine the lentils and water or broth in a pot over medium high heat and cook until water is absorbed and lentils are tender – about 15 minutes. Wash and peel the beets. Wrap in foil and roast for 45 minutes until tender. Brush the asparagus with olive oil and add to the baking sheet with the beets for the last 10 minutes of cook time. In a blender, combine the avocado, cilantro, garlic, lime juice, salt and pepper and blend. Add water slowly until you have a sauce consistency. Divide the lentils into 2 bowls, top with chopped asparagus, beets and drizzle with avocado sauce. Note: all of this can be made in advance and stored in the fridge for 4 days. I recommend making extra of everything to save time and energy.  The secret ingredient...pumpkin!!
2 cups cooked, pureed pumpkin (or canned) 1/3 cup cocoa powder 1/3 cup maple syrup ½ cup coconut oil, melted ½ tsp ground cinnamon ½ tsp vanilla extract Raspberries to put on top Add all ingredients to a bowl and mix well with a fork. Serve with raspberries on top. That’s it! Serves 4.  Serves 12 -16
Ingredients 1 can black beans, rinsed until they stop foaming 4 tbsp raw cocoa powder 1/4 tsp salt 2/3 cup oats 1/4 cup raw honey 1/3 cup coconut oil 1 tsp baking powder 1/2 cup dark chocolate chips Directions Preheat oven to 350° F. Pour all ingredients (except chocolate chips) into the blender and pulse for 60 seconds. Then blend until smooth for another 45 to 60 seconds. The batter is ready when it's a smooth consistency. Grease an 8 x 8 baking pan with coconut oil. Pour batter into the baking pan and fold in chocolate chips. Bake for 20 - 25 minutes or until a fork comes out clean. Let cool for about 10-15 minutes before cutting.
 INGREDIENTS (Serves 4)
2 tablespoons butter or coconut oil 1 medium onion, chopped 2 cloves of garlic, minced 1 medium head of cauliflower, chopped 1 small celery root, peeled and cubed 2 small sweet potatoes, peeled and cubed 6 cups of vegetable broth (or 4 cups broth + 2 cups water) 4 tablespoons freshly chopped parsley 4 tablespoons freshly chopped chives fresh horseradish, to taste Cashew Cream (optional, recipe to follow) Salt & pepper 1. Melt the butter or coconut oil in a large pan, once melted add the onion and garlic with a little salt. Once the mixture starts to brown a little (about 7-10 minutes) add the cauliflower, celery root and sweet potato and sauté for 3-5 minutes more. 2. Add the vegetable broth and lower the heat a little. Let the flavors meld and the vegetables soften – 25 - 30 minutes. 3. Puree mixture or mash it up with a potato masher for a thicker soup. Season to taste with salt, pepper, horseradish and herbs. When serving, top each bowl of soup with a dollop of cashew cream (optional). (this image is from Whole Foods and they top it with granny smith apples) Cashew Cream INGREDIENTS ½ cup raw cashews, soaked overnight ½ - ¾ cup water Soak cashews overnight, then drain and rinse them. Place in a high powered blender with enough water to cover a little over the top of the cashews. Puree until smooth. Add more water to create the consistency of heavy cream. |
