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Herbed Hummus

*Vegan *Gluten/nut-free *Organic *Great source of protein, and fiber *Serves 10


2 cans of Garbanzo beans (BPA free, no sodium), drained well 

1/4 cup of seasonal herbs (such as cilantro, and Italian parsley), rinsed well and torn into pieces, using stems, and leaves. 

1 medium clove of peeled, fresh garlic 

2 tablespoons of Tahini (sesame seed butter)

Juice from 1 fresh lemon (discard any seeds)

1/4 cup of  olive oil 

2 teaspoons of sea salt 

1 tablespoon of ground cumin

1 teaspoon of ground cayenne pepper (optional)


Place all of the ingredients into a food processor (except for the olive oil).

Once the motor is running, begin to slowly add the olive oil (pulsing the mixture a few times, until everything becomes well incorporated).

Give this a taste, adjust the seasonings/flavors if needed.

Serve the hummus room temperature in your favorite colorful bowl, with sliced carrots (or any other sliced vegetables of your choice).



Colorful Spring Whole  Grain Salad

*Serves 8-10 *Vegan *Organic *Gluten-free  *High in protein, calcium, and fiber


2 cups of whole foods brand ancient grains mix (a blend of Quinoa, buckwheat,& millet)

2 plus 1/2 cups of water 

1 cup of cleaned, chopped fresh Asparagus. 

6-8 Baby bell peppers (multi colored) rinsed and finely chopped (seeds discarded)

1/4 cup of fresh seasonal herbs (such as cilantro, parsley, Rosemary) chopped fine 

Juice of half a fresh lemon 

2-3 tablespoons of Extra virgin olive oil

2 teaspoons of sea salt 

2 teaspoons of ground turmeric 

1 tablespoon of smoked paprika 


Begin by toasting the dried grains in a large stockpot  on medium heat) for a few minutes, until fragrant, and lightly browned. 

Slowly add water, and the ground turmeric.  Place a lid on top, and then bring this to a full boil. 

Lower the heat to low, and simmer the grains for 15 minutes. 

Add the chopped vegetables, fresh herbs, and the remaining seasonings. 

Cook everything together for another 1-2 minutes (gently steaming the vegetables).

Next, turn off the heat, mixing the grains and vegetables gently, and then add the lemon juice, and olive oil. Continue to mix everything well. Give this a taste, adjusting the flavors if you need!


Enjoy this yummy, pretty, and hearty salad as a main dish for lunch, as a side dish for dinner!

Leftovers can be stored in an airtight container in the fridge for 3-5 days (for both recipes).

Fresh Spring Rolls

*Vegan *Organic *Gluten/nut-free *High in protein, fiber, and calcium *Serves 8-10


1 package of Vietnamese style spring roll wrappers 

1 package of Soba noodles (Japanese style buckwheat) 

3 tablespoons of raw sesame seeds 

1 cup of red leaf lettuce (lightly rinsed, and patted dry), chopped roughly 

1 medium English cucumber, rinsed and finely chopped 

1 cup of rinsed and finely chopped cabbage (any color that you prefer)

1 teaspoon of freshly grated ginger

2-3 tablespoons of Tamari Gluten-free soy sauce (low sodium)

1 tablespoon of rice vinegar (low sugar) or you can use lime juice instead 

1 teaspoon of ground cayenne pepper (optional)


Begin by boiling a large pot of water, slowly add the soba noodles, and cook according to package instructions ( drain well).   

Place the noodles back into the pot, combining the Sesame seeds, Tamari sauce, and rice vinegar (or lime juice)  allowing the noodles cool down, until you are ready to serve. 

Fill a large bowl with warm water, and then dip the rice paper wrappers for 1-2 minutes max. 

Work fast to prevent these from getting mushy! 

Once softened slightly, place these onto your work surface, and add a small spoonful of the cooled Soba noodles, followed by a small spoonful of the remaining ingredients. 

Next, fold the sides of the wrapper, as you would a burrito (continue to create the remaining Spring rolls). 

Enjoy these spring rolls with additional Tamari sauce alongside.

These can make a nice snack/ or lunch (feel free to add additional yummy ingredients such as precooked Tofu, or shelled edamame!)

Vegetarian Tacos

*Vegetarian *Organic *Gluten/Nut-free *Great source of protein, fiber, and iron *Serves 8-10


3 cups of precooked (or BPA free & low sodium) black beans, drained well

Corn tortillas (kept warm) 

2 large avocados 

3 tablespoons of fresh cilantro

2 teaspoons of sea salt 

2 tablespoons of ground cumin 

1 tablespoon of ground oregano. 

1 teaspoon of ground cayenne pepper (optional)

2 tablespoons of olive oil

1 cup of rinsed and chopped lettuce (such as red leaf)

1 cup of rinsed and finely chopped cabbage (green or purple)

Half a cucumber, rinsed and finely chopped

Shredded cheddar cheese (optional)



Begin by placing the precooked (or canned black beans) into a food processor.

Add the olive oil, sea salt, cumin, cayenne pepper (if using) and ground oregano.   

Pulse this a few times until the beans become smooth and creamy.  

Taste and adjust or add additional seasonings needed.

Transfer the beans into a large pot, and gently warm these up on low heat, until you are ready to eat.

Prepare a simple guacamole by mashing up the 2 avocados into a medium bowl, and add sea salt to taste, along with the fresh minced cilantro ( keep until you are ready to eat). 

To assemble the Tacos, place 2 warm tortillas on each plate, adding a generous spoonful of the creamy black beans, a sprinkle of the shredded cheese (if using) followed by a spoonful of the fresh guacamole, and vegetables.

Enjoy these yummy,& hearty tacos for your next Taco Tuesday (lunch or dinner)!

Vegetable Curry

*Vegan *Organic *Gluten/nut-free *Great source of protein, fiber, and Vitamins A and C *Serves 8-10


3 cups of precooked long grain brown rice (such as Basmati)

3 medium Sweet potatoes (cleaned and diced into one inch cubes)

1 pound of extra firm tofu (drained well, and patted dry), cut into one-inch cubes 

1 cup of baby spinach (rinsed and chopped fine)

2  tablespoons of freshly minced cilantro 

Juice of half a lime

1 can of coconut milk (full fat)

1 cup of filtered water

2 teaspoons of freshly grated ginger 

2 teaspoons of Thai yellow curry powder 

1 teaspoon of sea salt 

1 teaspoon of freshly ground black pepper

2 tablespoons of coconut oil 


Begin by warming up a large stockpot on medium heat. 

Add the coconut oil (warming up until fragrant).  

Add the chopped sweet potatoes, and the yellow curry powder, browning this for 5 minutes.

Next, add the sea salt, black pepper, fresh ginger, coconut milk, and 1 cup of water. 

Bring this up to a full boil, lower the heat to low/ simmering this for 15  minutes. 

After the curry has thickened,  slowly add the tofu, and the baby spinach. 

Gently cook this for 2-3 minutes longer. 

Once the vegetables are tender, turn off the heat, giving everything a few generous mixes. 

Add the fresh lime juice, and minced cilantro. 

Taste and adjusting the seasonings if needed.


To assemble, place a spoonful of the precooked rice into bowls, and add a generous spoonful of the warm vegetable curry on top.

For a pretty garnish, add a sprig of fresh cilantro into each bowl for additional color, & and yummy flavor!


Enjoy this hearty, and comforting dish for lunch or dinner!

Spinach Pesto Pasta Salad

*Organic *Gluten/nut-free *Vegetarian *Great source of protein, fiber, and iron. *Serves 10

2 pounds of precooked gluten free pasta of your choice, kept warm (we used Trader Joe's brown rice penne pasta).

1 cup of fresh asparagus (rinsed and finely chopped)

4-6 multi colored baby bell peppers, rinsed and finely chopped 

2 cups of Baby spinach (rinsed)

1 medium clove of garlic

Juice from one small lemon (plus the zest)

3 tablespoons of raw sesame seeds (such as white or brown)

1/4 cup of olive oil

1 teaspoon of sea salt

Freshly ground pepper to taste

2 teaspoons of ground oregano

Freshly shredded parmesan cheese (optional)


To make the pesto, combine the spinach, garlic, salt, pepper, oregano, lemon juice and zest, and the  sesame seeds into a food  processor.  Pulsing this a few times.

Next, through the mouth feed, slowly add the olive oil. 

Once all of the ingredients are evenly incorporated, turn off the machine (scraping the sides of the machine). 

Taste and adjust the seasonings if needed. 

Add  the finely chopped asparagus, and bell peppers into the precooked pasta.

Turn on the heat (medium/ low) and steam the vegetables for 1-2 minutes (note, to prevent the pasta from drying out, add 1 additional tablespoon of olive oil).

Once the vegetables become tender, turn off the heat, and slowly add the prepared pesto.

Give everything a few generous mixes, and taste.  Adjust seasonings needed.

Enjoy this yummy, and colorful dish for lunch or or dinner! 


* No Bake Granola Bites

*Organic *Gluten/Nut-free *Vegan *Great source of protein, fiber, and calcium  *Makes about 2 dozen


2 cups of old fashioned rolled oats 

1/4 cup of unsweetened shredded coconut 

1/4 cup of raw sesame seeds (such as white or brown)

3 tablespoons of raw cacao powder 

1 teaspoon of ground cardamom powder 

1 teaspoon of sea salt

2 teaspoons of pure vanilla extract (alcohol-free)

1/4 cup of melted coconut butter (or coconut oil)

4 large dates (pitted)


Combine all of the ingredients into a food processor, pulse the ingredients a few times until the mixture resembles a cookie dough.

If the mixture seems too dry, add 1 tablespoon of water. 

Once the consistency is to your liking, begin to shape the granola bits into your favorite shapes and sizes. 

Enjoy these right away! They make a perfect snack or dessert anytime of the day!

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