Easy Snack

If you are tired of eating salad, try rolling it up like tacos. I left one open so you can see what is in it. I like to use butter lettuce, because it rolls nicely and isn't too crunchy. To my lettuce tacos, I add:
alfalfa sprouts
red pepper, thinly sliced
cucumber wedges
broccoli slaw (in a bag by the coleslaw)
avocado slices

I like to dip these in a raw ranch dressing from www.danielschallenge.com. Here is the recipe:

Ingredients:

1 C. raw cashews (one review said you could cut the nut amount in half...so I will try that next time)
3/4 C. - 1 C. water, depending on thickness of dressing
2 T. freshly squeezed lemon juice
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. sea salt
1 t. dried basil
1 t. dried dill
2 T. chia seeds (optional)

Put all in your blender and blend on high until smooth. Refrigerate before serving. Perfect for dipping!

Awesome Dinner

I had a few of my nephews over for dinner Sunday night and we had an awesome dinner.

I made:

zucchini soup

roasted vegetables

green salad with strawberries and pomegranate dressing

vegan peach cobbler with raw coconut butter lime sauce

Here are the recipes:

Roasted Vegetables:

Cut up the veggies of your choice in good sized chunks. We used red potatoes, onion from our garden, carrots, sweet potatoes and yams. Once everything is cut, just toss the veggies in a few tablespoons of coconut oil, a few cloves or garlic,

sea salt and fresh cracked pepper...that's it! I thoug

ht I was eating candy...the coconut oil was amazing. I WILL NOT roast any veggies in any other oil except coconut. It really brings out the flavors. I glared at David as he doused his in BBQ sauce...oh well...some people never learn ;).

Green Salad with Pomegranate Dressing:

This salad was romaine, spinach, and mixed greens. I added sliced strawberries, sliced naval oranges, 1/2 bunch green onions, pecans, and a little feta cheese. The dressing is from my friend Cody... we all LOVED it. Thanks girl!

Cody's Pomegranate Dressing:

In a small jar, add:

1 C. POM juice

3 T. balsamic vinegar

3 T. honey

3 T. oli

ve oil

zest of one orange

sea salt and pepper to taste

Shake up and refrig

erate until ready t

o use! YUMMY!

Vegan Peach Cobbler with Coconut Butter Lime Sauce:

In the bottom of a 13x9 pan, or equivalent (mine was a big oval dish), layer fresh (or frozen) peeled, sliced peaches. I use

d white peaches...such a great, unique flavor.

Then, in a separate bowl add:

1/2 C. co

conut oil

1/2 C. agave

3/4 C to 1 C. raw cane juice crystals (or sugar if you don't have raw sugar)

1 C. white wheat whole-wheat flour

1 C. oats

2 t. bakin

g powder

1 C. almond milk

1 T. vanilla

2 T. cinnamon

Ok..so I lost the recipe I wrote down the other night, so I am hoping these are the right amounts. The topping, once mixed together ta

stes soo good raw with a spoon. Once I was finally able to stop eating the batter, I spooned it over the peaches.

Bake at 375 for 40 minutes or until bubbly on the edges and only slightly doughy in the middle.

Serve with this awesome sauce on top:

Raw Coconut Butter Sauce:

In your blender, add:

4 oz. coconut butter

juice

of two small limes

2 small peaches,

peeled and pitted

2-4 T. agave.

Blend until smooth and refrigerate until ready to eat. Next time, I will try this with strawberries instead of peaches. I think I will go eat some right now with a banana, since the cobbler is long gone :(.

You can find the recipe HERE on the Artisana Foods website. This is the brand of coconut butter I buy and the other recipes on their web page

look yummy too!

What do I eat for lunch?

I have had quite a few people interested in what I eat for lunch? I rarely have enough time to make lunch, like I do dinner. I try to always eat at least 1 pound of vegetables at lunch. By the time 12:30 rolls around, my body is actually asking me for veggies...so I try to deliver.

Here is a picture of a typical lunch for myself. It includes:

tons of chopped veggies (I try to rotate so I don't get tired of the same thing)
a cooked veggie burger from Costco (they are new and come in a white box.)
(I spray Bragg's amino acids on my burger to give it a great flavor)
1/2 C. beans (I really like white kidney beans)
a small serving of brown rice pasta
2 oz. of avocado
a drizzle of either balsamic vinaigrette or Cashew Ranch from Original Fast Foods.

Here is the recipe for Cashew Ranch Dressing:

In your blender. blend:
1 C. raw cashews
3/4 C. water (more if you want it to be thinner the next day)
2 T. freshly squeezed lemon juice
1/2 t. garlic powder (sometimes I do more like 3/4 t.)
1/2 t. onion powder
1/4 t. REAL salt
1 t. dried basil
1 t. dried dill
1 to 2 T. chia seeds if you want it really think

Blend until smooth, except the chia seeds. If you want it thick, add chia seeds and let sit for 10 minutes. Enjoy!

I love this dressing. It also works great if you want something creamy on a taco! Yummy!

My new favorite salad dressing

I have adapted this recipe from allrecipes.com. Here is my version:

In your blender, add:

1 C. good quality olive oil

1 C. awesome balsamic vinegar

1-2 t. stone ground organic mustard

2-4 T. RAW honey (depending on how sweet you like it)

1 large clove garlic

salt and pepper to taste

Blend in your blender and then try to keep from licking the blender as you pour it into your jar!
My family loves this...especially on a salad with mixed greens, green and red apple slices, celery, and dried cranberries. Should keep in the week for a few weeks...but I wouldn't know because we are eating it to quickly.

This is not my picture, but this is what it looks like...dark and thick! I like keeping my fresh dressings in mason jars..because the lids stay on and they fit well in the fridge.