Cheesy Sauce Nachos

Nachos1 Serves 2 hungry people
1 14 oz. can organic veggie chili, heated through
1 large bag baked or low-fat tortilla chips (you will have some leftover, which is good)
1 cup salsa of choice
2 Tbl. cilantro, chopped
2 green onions, chopped
5 grape tomatoes, quartered
jalepenos, mild (optional)
4 oz. can sliced black olives (optional)

Place chips on a serving plate, sprinkle warmed chili, salsa, cheesy sauce, tomatoes, cilantro, green onions, jalepenos, and black olives. Eat and enjoy

Cheesie Sauce (makes enough for leftovers as well)
1 cup raw cashews
1 1/2 cups water or veggie broth
1 4 oz. jar piementos, drained
5 Tbls. nutritional yeast flakes
1 Tbls. lemon juice
1 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. dry mustard
1 Tbls. non-gmo corn starch

Soak cashews in broth or water (unless you have a vita-mix or blendtec) Blend all ingredients for about 5 minutes at high speed in the vita-mix to heat and thicken at the same time.


Mexi Salad (serves 2)

Mexican Inspired Salad

Mexican Inspired Salad

1 box herb blend organic baby greens
1 cup black beans
1/3 cup Ranch Dressing (recipe below)
1/3 cup fresh salsa
2 green onions
8 grape tomatoes

Gently blend the first four ingredients together. Sprinkle with green onions and tomatoes. Serve chilled or at room temperature.

RANCH DRESSING
1 (12 ounce) package silken-style firm tofu (non-gmo and organic preferred)
1/2 cup Vegenaise or other non-dairy, no cholesterol type mayonnaise
3 Tbls. lemon juice
1 TBls. dried parsley
1 Tbls. dried minced onion
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. sweetener of choice (agave, cane, white sugar etc)

Blend all in a blender or food processor well. Store in a glass container with tight-fitting lid for one week.
(You’ll use it by then- this stuff tastes good on everything!) Shake well before using. Add couple drops of water if it’s too thick for your needs.


Tower Garden
Juice Plus +