Berry Colada Smoothie

Serves 4

1/2 fresh pineapple, cubed
1 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 big spoonful raw honey
2-3 cups pineapple-coconut juice

Blend away! Add juice as needed for the right consistency. 

Detoxifying Citrus Water

This refreshing water is a great way to wake yourself up, clean your body, and feel great!

To a pitcher of water, add:

1/2 cucumber, sliced
1/2 lemon, sliced thin
1/2 lime, sliced thin
1/2 grapefruit, quartered

Veggie Fajitas with Cilantro Lime Sour Cream Sauce

This is actually a simple, tasty meal that is fun and requires only a little bit of effort.

For the fajita filling
1 large or 2 medium onions
3 red and/or yellow bell peppers (no green-these are just unripe red bells)
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1/2 tsp paprika
Sea salt, to taste
Fresh ground black pepper, to taste
To prepare, heat a large sauté pan over medium-high heat. Add a bit of olive oil to the pan. Add all ingredients. Stir to sauté for just a few minutes. You want the veggies to still have a crunch to them, not to be soggy and limp. Transfer to a serving platter.


For the Cilantro Lime Sour Cream
1 cup sour cream
Juice from 1 lime (2 if not very juicy)
1/2 cup cilantro, stems and leaves, chopped
Mix well and set aside.

1 pkg. large flour tortillas
Fresh Salsa or chopped tomato
Cilantro Lime Sour Cream
Guacamole

For assembly
Warm the tortillas slightly, if desired.
Place everything out in separate bowls and let everyone make their own fajitas with desired toppings.

Tropical Berry Smoothie

Serves 4

2 bananas
1/2 cup frozen strawberries
1/2 cup frozen raspberries
1/2 cup frozen blackberries
1/2 cup frozen blueberries
2 cups pineapple-coconut juice

Blend in a high-speed blender. 

Dilly Potato Salad

Makes a big bowl

3 lbs Yukon Gold or red potatoes
1 1/2 cups Vegenaise or mayo
Juice of 2 lemons
1/2 cup dill or sweet pickles, chopped
2 tsp dill, fresh or dried
2 celery stalks, diced
1/2 cup red onion, minced
1/2 cup chives, minced
Sea salt, to taste (at least 2 tsp)
Fresh ground black pepper, to taste
Smoked paprika for serving

Chop the potatoes and put in a pot. Cover with water and bring to a boil. Simmer until just tender, about 15 minutes. Drain and let cool to room temperature.
In a large bowl, mix together all remaining ingredients. Add potatoes. Mix. Sprinkle with the smoked paprika. Chill in the refrigerator until ready to serve.

Sriracha Mayo

This is so easy and you can put it on anything!

1/2 cup Vegenaise or mayo
Juice from 1 lime
1 tsp tamari or soy sauce
1 tsp rice wine vinegar
1 Tbsp or more Sriracha

Mix well. Add more Sriracha to obtain the flavor you desire. 

Mushroom Burgers!!!

These are fantastic! They are a great escape from meat or your everyday veggie burger. The best thing about these is that you would never even know they are made from mushrooms! Great flavor! 

Serves 4

3 8 oz. pkgs. organic mushrooms
1/2 cup fresh bread crumbs
1 large clove garlic, crushed
2 Tbsp cream cheese
2 Tbsp Asiago or Parmesan, grated
1 1/2 Tbsp Dijon mustard
4 Tbsp butter
2 Tbsp extra virgin olive oil
1/4 tsp freshly grated nutmeg
Sea salt, to taste
Fresh ground black pepper, to taste

4 soft burger buns, or sliced challah
Bread and Butter Pickles
Sautéed sliced red onion
Sriracha Mayo

To make the burgers
Finely chop 2 pkgs. of mushrooms. Thinly slice the 3rd pkg. of mushrooms. Heat a sauté pan over med-high heat. Melt 1 Tbsp butter and 1/2 Tbsp olive oil. In 3 batches, sauté the mushrooms. Put them in the pan and don't touch them for a few minutes. Let them release their water. Season with salt, pepper, and the nutmeg. When each batch is done, transfer to a bowl for the mushrooms to cool. When the mushrooms are all done and removed to a bowl, sauté the bread crumbs and garlic in the leftover butter and oil for just a minute or two. Add to the bowl of mushrooms and set aside to cool.
Once cool, add the Dijon, cream cheese, and Asiago cheese.
Mix well and form into 4 patties. Melt the remaining Tbsp of butter and 1/2 Tbsp olive oil. Sauté the burgers for about 4-5 minutes per side until they are nicely browned.
Smear buns with the Sriracha Mayo, add the mushroom burger, and top with pickles and sautéed onions.