1 sweet potato, baked
1/2 cup brown rice
big piece of fresh ginger, tip of finger size
2 green onions
1/2 lemon, juiced
1/2 box herb blend mixed organic greens
Blend all but the greens in the vita-mix, adding a Tablespoon of water if needed. Gently stir this thick spread onto or into your greens and tell me if you liked it on my Facebook page? I thought it was pretty scrumptious.
Oh, happy day when I eat a big salad at lunch!
2 8-ounce pkgs. Tempeh; any variety, cubed
3/4 cup dry roasted or reg. slivered almonds
1/2 cup mango chutney
1/2 cup vegenaise
2 cups celery, trimmed and sliced
2 cups red grapes, halved
1-2 tsp. curry powder
1 Tbsp. coconut nectar or agave (optional)
Cube and steam the tempeh for 20 minutes. To roast the slivered almonds bake on a cookie sheet in a 350 degree oven for 8 minutes, or until lightly browned. Blend the chutney, vegenaise, curry and agave in blender or food processor. Add everything to a big bowl, stir and adjust seasonings. Serve warm, chilled or at room temperature.
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.
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.