• 2 stalks of Fennel (with bright green prawns)
• Heirloom tomatoes (washed, your choice of colors)
• Ground Fenugreek seeds
• 2 pinches of gray salt
• Freshly ground black pepper
• 3 Meyer lemons
• Extra virgin olive oil

Start by prepping the fennel and heirloom tomatoes by quartering the tomatoes and slicing the fennel very thin (try slicing on a mandolin if possible). Cut 2 of the meyer lemons into thin half moon shapes. In a small bowl emulsify the olive oil, the juice of the 3rd lemon with the salt, pepper and fenugreek seeds. Assemble the tomatoes and fennel on a white plate so the colors magnify for great presentation. Pour the dressing on top of the salad (lightly mix), then chop the fennel prawns and sprinkle all over salad and plate for an up-scale approach!

This salad is fantastic for those hot summer nights when you want something light and easy. Making this salad for your friends and family will not only satisfy the taste buds because of the intense flavor the meyer lemons have to offer but it will make your body very happy because of the high nutrient contents. The fenugreek seeds are known for treating any sinus issue also clear up lung congestion. The seeds are a great source of selenium and a natural source of iron. Who knew this simple salad with minimal ingredients can pack in so much satisfaction (nutrient wise) and be so tasty and figure friendly! Outdoor summer fun here I come!

• 1 package of ready made Polenta
• 1 package of pine nuts
• 2 large bell peppers (washed)
• 1 jar of organic marinara sauce, 24 oz.
• ground flax seeds
• 2 egg whites
• 5 garlic cloves (chopped)
• oregano
• 1 bay leaf
• fresh Basil
• fresh flat leaf parsley
• parmesan cheese (both grated and block), or vegan substitute

Start by heating up the marinara sauce, bay leaf and oregano at a low-medium temperature. Dice the peppers, then chop the garlic. Saute the garlic and peppers in a non-stick skillet  until tender then add in the ground flax seeds. Slice the polenta cakes into 1/2 inch circles, then dredge into the egg whites then into the cheese. Cook the polenta cakes for 3-5 min per side on medium heat. In a separate dry skillet toast the pine nuts at a very low temperature (keeping an eye on these as they would burn very quickly!).

Add basil to marinara sauce at the very end of cooking to retain freshness. When the polenta cakes are finished layer them on top of each other on a plate, then pour sauce on top of cakes then the pepper and garlic mixture. For presentation chop the fresh parsley sprinkling that and the pine nuts on top of meal and all around the plate.  Finally to end this eye catcher, shave some cheese (vegan) as a topping and simply enjoy!

This meal is great for one or many. These polenta cakes are both comforting and healthy. When you have had a long day its great to know this recipe can be assembled and on the dinner table in less than a half an hour!  Now that’s my kind of fast food!

Onion Bread, Dried

Slice onions with slicing disc in processor.  Hand mix with rest of ingredients, and put onto 2 trays.  Set your oven for keep warm (usually 110-140 degrees).  Keep the oven door cracked open with a wooden spoon (this allows air circulation).  Dehydrate at low temperature for 8 hours.  Flip, and do another 8 hours. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically).  Usually makes 18 pieces total for the 2 trays.

Thanks to www.goneraw.com for inspiring this recipe.

Dried Kale Chips

• 16 oz. kale (approximately one large head)
• 2 T of olive oil
• salt
• spices

This is a great alternative to snacking on potato chips or the like.  Kale is one of the healthiest vegetables known, being loaded with vitamins, minerals, phytochemicals, as well as being low in calories.

Preheat oven to KEEP WARM, around 140 degrees or less.  Prepare the kale by washing it, removing the stems, and chopping it into bite sized pieces.  Place in a large bowl and add oil.  Toss with the oil to make sure it is spread evenly.  Spread the kale thinly on baking sheets (usually 2 or 3 will do).  Lightly salt and spice the kale as desired.  We tried a Cajun mix which was delicious.  Place the baking sheets with the kale into the oven and keep the door of the oven cracked open with a wooden spoon.  Dry the kale at the low temperature for 3-4 hours.

The kale can come out fairly crispy, with some of the thicker leaves being a bit chewy.  Have fun trying a variety of spices.

• 1 large head cauliflower
• 3 medium potatoes
• 1 C baby carrots
• 1/2 cup seasoned bread crumbs
• 1/4 C nutritional yeast flakes
• 2 Tbs olive oil
• 2 garlic cloves, crushed
• salt, to taste
• Italian seasonings, to taste

Preheat oven to 375 degrees.  Clean and prepare the cauliflower and potatoes.  Chop the cauliflower, potatoes, and carrots into bite-sized pieces and steam them until tender.   Mix them and place into a baking dish.

Add other ingredients to a bowl and mix well.  Coat the cauliflower, potatoes, and carrots with the “cheesy” breadcrumb  mixture and place in oven.

Bake for 10-15 minutes or until lightly browned.  Delicious and nutritious!  Enjoy.

• 2 cups of dried lentils
• 2 cups organic sweet corn
• 2 large tomatoes, diced
• 1 large onion, diced
• 2 garlic cloves, crushed
• 6 cups of water
• 2 cups of kale, chopped
• 1 tsp cumin
• 1 tsp of oregano (or Italian seasoning)
• 1/2 cup crushed walnuts
• 1/2 tsp chili powder (or to taste)
• 1/2 cup raisins

Rinse and drain the lentils.  Add all ingredients to a slow cooker (crock pot) and cook on low for 6-8 hours.  This is a simple and delicious recipe your family will love.

• 1 C orange juice
• 7 C water
• 1  C rice or soy beverage
• 1/2 C split peas
• 1/2 C steel cut oats
• 1 head of cabbage, chopped into large chunks
• 1 cup Medjool dates
• 1 cup chopped walnuts
• 1 C chopped carrots
• 1 C chopped kale
• 3 T veggie base (to make broth)
• 3 tsp spices to taste (oregano, thyme, paprika, etc)

Use a good blender and fill with 3 cups of water.  Add walnuts and dates and blend until creamy.  Then add all ingredients and the blended mixture into a large stock pot.  Cover the pot and cook on a low flame.  Stir occasionally. When the cabbage is tender, use tongs to remove from the soup and put into the blender.  With some soup broth, blend up the chunks of cabbage and pour back into the pot.  Continue cooking, and stirring occasionally, for at least another 60 minutes.

• 2 15 oz. can kidney beans (low salt; use the bean liquid too)
• 1 15 oz. can cannellini (low salt; use the bean liquid too)
• 1 15 oz. can black beans (low salt; use the bean liquid too)
• 1 28 oz can tomatoes (low salt)
• 2 C chopped seitan (“wheat meat”) or firm tofu
• 16 oz. frozen sweet corn (organic)
• 16  oz. frozen spinach (organic)
• 1 large onion, chopped
• 1 C sunflower seeds
• 1 tsp cumin (to taste)
• 2 tsp Italian spices (oregano, thyme, basil, garlic, black pepper, tarragon, chives; to taste)
• 1 tsp habanero pepper sauce (to taste)

Put all ingredients in a large pot or crock pot and cook covered on a low heat for several hours.  This “comfort food” will make you feel good and will warm you up quickly.  We served it with a simple fresh salad and corn muffins.  Delicious.

• 6 T extra virgin olive oil
• 2 large onions, chopped
• 1 1/2 C peas
• 3 hard boiled eggs (or substitute eggs with 3/4 C of tofu)
• 30 walnut halves
• 1 tsp salt
• 1/2 tsp pepper

1. Cook onions in oil until lightly brown.
2. Add vegetables to the onions and cook for a few minutes more.
3. Season with salt and pepper.
4. Put veggies, walnuts, and eggs in food processor and process until smooth.
5. Chill before serving.

• 1 1/2 C spring or filtered water
• 1 C rice milk
• 4 large bananas
• 3 dried dates
• 1/4 C flax seeds
• 3 medium vanilla beans
• 1/3 C raw almonds
• 1/3 C raw walnuts
• ice cubes

1. Add all ingredients to Vitamix or other high-power blender in the order listed.
2. Blend on high for 60 seconds or until creamy.
3. Serve immediately and enjoy this delicious smoothie!