Serves 1

This treat counts for one serving of your daily dose of fruit and vegetables.
It takes just minutes to make, and tastes amazing.

INGREDIENTS
I cup frozen berries 
1/4 cup light coconut milk or nut mylk*
Stevia drops or powder to taste

DIRECTIONS
Put everything in a high speed blender and process until creamy.



NOTE: If you don't have a high speed blender, you can use a regular blender on the Ice Crusher setting.  
Bad news: Making this recipe often could shorten the life of your regular blender. 
Good News: Enjoy the sorbet often.  Let the regular blender die and get yourself a high speed blender that will manage this and other operations without any difficulty.  

* Nut / Seed Milk/Mylk Recipe:  http://www.chisuchinta.com/6/post/2014/02/nut-seed-milk-mylk.html

Makes about 9

A few weeks ago I bought a package of Hemp and Greens vegan patty in the freezer section of a health food store.  I loved the idea of having these vegan patties as a quick light meal. When I tasted them, they were seriously too bland for my taste buds.  So I looked up the ingredients on the package, figured out what went into them, and created my tastier, spicier version.  The picture on the left was taken before they went into the oven.



INGREDIENTS

1 c Organic Hemp Seed

2 T Psyllium Seed Husk Powder

2 – 3 cups of any combination of the following greens:

Arugala, Spinach, Chard, Collards, Dandelion greens, Kale, Turnip or Beet greens.

1 c Org. Parsley or Cilantro

1 T Coconut Oil

2 T Onion, chopped fine

1T Ground Cumin (or to taste)

1t Ground Coriander seed 

1 t Cayenne (optional)

1t Turmeric Powder

1 t Garlic Powder or 2t Fresh Garlic chopped fine

1T Thyme

Sea Salt or Himalayan Salt to taste

Black Pepper to taste

1 t Old Bay Seasoning (optional) 


DIRECTIONS

Pulse greens in the food processor until chopped well.

Add all other ingredients and pulse to mix.

Add Hemp and Psyllium powder and pulse until mixed.  You may need to scrape sides to help the mixing.

Make patties the size of hamburgers and bake at 375 until lightly brown.

Store in fridge or freezer for later use.  


RE-HEATING
To thaw from frozen:  Place patty in the toaster through 1 cycle.
From thawed:  Then put a few drops of ghee or coconut oil in a pan and warm over medium or low fire until warm.

SERVING SUGGESTIONS:

• Top with one of the following: Guacamole, Harissa, Salsa.
  
• Chop up and mix into a green salad with Lemon and Oil Dressing.
  
• Eat it like you would a hamburger – in a bun with all the fixings – or like I eat them, grain-free with just fixings.  
  
• I'll bet you could BBQ them in the summer.
  
• Raw Pate or Spread
  
• Use as stuffing for Portabello Mushrooms or Bell Peppers.  Yum!!!

NOTE:  This tastes a bit different each time I make it because I never make it the same way twice.   So I encourage you to be creative and adventurous.  Add whatever you want to make it taste the way you like it.  I always have these in the fridge or freezer, and it’s my Go To when I want something quick and easy to eat as a light meal on its own or accompanied with soup or a salad.

This is in honor of St. Patrick's Day because of how green it is.  
Ingredients

2 cups chopped leafy greens

2 large / 4 small Mushrooms (optional)

1 - 2 cloves Garlic chopped fine or pressed

½ c Onions chopped fine

1 – 2 Eggs

1t Ghee or Coconut Oil

Salt and Pepper to taste.

A dash of Spike seasoning (optional)

1t Basil Pesto (optional)


Directions

Melt oil in frying pan.  Saute Garlic and Onions until they are translucent.  Add greens and mushrooms until greens are slightly cooked and turn bright green.  Stir in Salt, Pepper and seasonings. Break eggs into the pan and stir until cooked.   Enjoy!!!

Note : I used to beat the eggs in a bowl before I put them into the pan.  But that meant that there were more things to wash after breakfast.  So now I break the eggs directly into the pan, and it tastes every bit as good.

( For 1 person)
This is a basic salad recipe that is a complete vegetarian meal.  Yes, it's BIG, but not really if you consider the fact that the quantity of veggies that we need to stay healthy and provide us with the necessary nutrients is 6 - 8 cups a day. This salad and the green smoothies helped me significantly bring down my blood sugar numbers within a week.  Just breakfast and lunch provided me with all the veggies I needed each day.  8 cups of greens a day. I'm pretty sure that's what did it.  This salad contains all the colors, so feeds all the energy centers of the body - the Endocrine System.  So this salad is incredibly healthy, looks stunning and tastes fantastic.  you can't see all the colors in this picture because they are layered. The flowers are Nasturtiums (edible) that grew abundantly in our yard.  All my salads are opportunities for me to create a beautiful and delicious food mandala.  



INGREDIENTS

6 cups of greens (That’s not a typo!!!  See note below on greens)

Dice 1 tomato,  ½ cucumber and/or zucchini, 1 Red /yellow/orange Bell pepper

1 handful nuts (almonds, cashews, walnuts, Pecans )

1 handful seeds (sunflower, pumpkin, hemp)

2 handfuls sprouts (alfalfa, lentil, fenugreek, broccoli) (optional)

2 handfuls  fresh berries or dried fruit  

½ - 1 Avocado cubed

Sea Salt or Himalayan Salt to taste

Pepper to taste

Fresh Herbs: Basil, Oregano, Parsley, Cilantro  (Dhania)  chopped

1 Tablespoon Olive oil

1 Tablespoon Apple Cider Vinegar and /or Lemon

(You can pretty much add any raw veggie to this salad and it'll work, so I encourage you to experiment.)   

DIRECTIONS
Toss ingredients lightly together and enjoy.

I usually have these fresh ingredients in the refrigerator, so it's a matter of quickly chopping up and mixing the fresh raw ingredients and enjoying the delicious mix of flavors.  Takes only a few minutes to make.

EQUIPMENT:
Cutting Board, Knife.

INGREDIENTS:

• 1 medium or large Roma Tomato chopped fine
• 1/2 Large or 1 small Avocado chopped in small pieces
• 1 T Red Onion, chopped fine
• 1 Jalapeño Pepper chopped fine
• Juice of ½ Lime
• 1/2 cup Cilantro chopped fine
• Salt and pepper to taste

DIRECTIONS:
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a bit more Jalapeño. 

Makes about 2 cups - usually enough for 2 people or 1 hungry person.   

SERVING SUGGESTIONS
Amazing as a topping for Chili, Quinoa / Rice Pilaf or Githeri (Kenyan dish).
Great as a dressing for a green salad.
A sauce for seafood.  
Scoop it up as a dip with raw veggies.
Eat it with a spoon all by itself. 

VARIATIONS:
Process ingredients in a high speed blender and it's a Cold Creamy Summer Soup. 
Eliminate the Avocado and it's a Spicy Chunky Tomato Salsa. 

NOTE: Avocado pits are nutritious and have lots of fiber.  An acquaintance who eats raw told me that he dries the Avocado pits and grinds them to add to smoothies.   Victoria Boutenko, the Queen of Greens, blends the Avo pits into her smoothies and Guacamole.  I noticed that when I add the pits into the Guac, it keeps that fresh green color for much longer.  It also makes the Guac much thicker.  I've been processing the Avo pits in the high speed blender and adding them to the chunky Guac, or I make a thick dip or Guac sauce to serve with just about anything that tastes good with Guac.