recipe books

Super anti-inflammatory fruit (technically a fruit not a vegetable) Heart healthy fruit is also full of natural fiber and contains high levels of vitamin E and Vitamin K.  which is great for internal beauty, it's packed with cancer fighting carotenoids, which can help with overall eye health too.  Avocado's also help to support cardiovascular health and have been shown to reduce the risk of stroke and coronary artery disease with the oleic acid and omega 3 fatty acids found in avocados.

Arugula also known as rocket or wild arugula- an edible green from the brassicaceae family (kale, cabbage and cauliflower) leaves are delicate and have a distinct peppery flavor.  They are packed with iron for healthy red blood cells, copper and vitamin K for strong bones.

I was 32 when I started cooking; up until then, I just ate." Julia Child Flautas 1 t. olive oil 1 C. chopped onion 1 T. milk chili powder 1 t. ground cumin 3 cloves garlic, chopped 3 C. cooked pinto black white or kidney beans 1 can 4 oz. green chilis or 1/2 c. leftover enchilada sauce juice of 1/2 lime 2 c. cooked chopped veggies, sweet potatoes, corn, bell peppers, steamed winter squash, zucchini, mushrooms or roasted potatoes 1/2 t salt 12 flour tortillas 400 coat a large cooking sheet with a little cooking spray or oil.  Heat oil in a large saute pan over med heat and throw in the onion.  cook until it starts to brown about 5 min.  Add chili powder, cumin, salt, and garlic and Cook for another 30 seconds and then off the heat.  Dump the beans, chiles or sauce and lime juice together in a large bowl.  mash them up until paste forms.  fold in the sauteed onion and whatever cooked veggies your using.  Warm up tortillas take 4 T. of filling spread into...

1 c. chickpea flour 1/2 t. 2 T. olive oil. 1/2 t. black salt 1/2 t. garlic powder 1/2 t. onion powder 1/4 t. smoked paprika 1/4 t. turmeric 2 c. water in bowl combine all dry ingredients. in med pot bring water to a boil then reduce to med high.  slowly whisk in flour mix. until the texture is lumpy smooth.  whisk quickly, then add 1 T. of oil and whisk 3-4 min.  until the consistency of thick pudding.  pour into prepared baking dish.  cover and refrigerate 1 hour.  slice chickpea mix into 25 squares heat oil in frying pan.  scoop the squares into the pan and use a spatula to crush.  continue to cook 7-8 min.  stir frequently to prevent sticking.  if they do stick add a little bit of water to pan.  reduce the heat.  when the chickpea is heated through and slightly browned remove from heat.  and serve.

olive oil spray 1 c. macadamia nuts soaked for 2-3 hours, water discarded 1 1/2 c. unsweetened non dairy milk 1 T. arrowroot powder 1 T. lemon juice 1 1/2 t. nutritional yeast 1/2 t. salt 1 1/2 t. agar powder lightly coat 5 wells of a muffin tin with olive oil spray set aside.  Combine the nuts, milk, arrowroot, lemon juice, nutritional yeast and salt in a blender.  and blend until smooth.  pour in a med pot.  add the agar and whisk until dissolved.  place pot over med heat, whisk constantly.  bring to a boil, then reduce to a simmer, still whisking. after 3-5 min. when very thick and glossy and hard to stir, remove from heat and pour quickly into wells of muffin tin,  fill each well almost to top (4-5 wells) place in refrigerator and chill 2-3 hours. when firm transfer to an airtight container and refrigerate until ready to use.

1 c. raw soaked cashews. discard water 3 T. lemo juice 1 T. white miso 1 T. ume plum vinegar 1 t. nutritional yeast 1/2 t. salt 1/8 t. dried marjoram 1/8 t. kelp granules 1/8 t. spirulina powder combine all ingredients except spirulina in a food processor and process until smooth.  when smooth transfer to a shallow bowl.  scoop out 2 T. and place in another small bowl.  spread the mixture in the first bowl along the bottom of the bowl, set aside. add the spirulina to the small bowl with 2 T. of cheese.  mix until fully combined.  gently spread this blue green mixture over the top of the first mix but do not mix together.  cut a butter knife through the cheese several times to create a marbled effect.  place in refrigerator uncovered for 3 o 4 hours.  use a spoon to scrape out 1/2 c. of chunks.  chill leftovers in an airtight container 7-10 days.