Persimmon Delight

 

3-4 soft, ripe persimmons

3-4 bananas

a handful of wild herbs

 

Blend all the ingredients till fine.

Add water as desired or needed.

 

Mango Joy

 

3 bananas

1-2 ripe mangos

1 cup of water

1 cup of spinach

 

Blend bananas and mangos with water and add spinach to taste.

 

"Green" Banana Delight

 

5 ripe bananas

1 cup of water

2 cups of Swiss chard 

Blend the bananas with the water. Add the Swiss chard until green.

 

Papaya Flair

 

1 large papaya

3 cups of pineapple pieces

2 cups of romaine lettuce

 

Blend all ingredients until fine.

Add water as desired or needed.

 

 

"Non-Chocolate" Pudding

 

1 large papaya

3 cups of pineapple pieces

2 cups of romaine lettuce

 

Blend all ingredients until fine.

Add water as desired or needed.

 

 

Berry Wake-up

 

5-6 bananas

1-2 cups of mixed berries

juice of 1-2 oranges

some mint leaves

 

Slice the bananas and sprinkle with the berries. Add mint leaves and orange juice.

 

This recipe can also be easily changed into a smoothie recipe by adding some more greens and blending the ingredients.

Zucchini Pasta

 

3 medium zucchinis

1/2 red bell-pepper sliced

 

For this recipe you need a spiral slicer. We believe it is a worthwhile investment, as zucchini pasta is one of our favorites during zucchini season: So, spiralise the zucchinis and place the sliced bell-peppers in a bowel.

 

 

Low fat red bell-pepper avocado dressing

 

1 small soft avocado

1½ cup of chopped red bellpeppers

½ cup dried tomatoes, soaked in water

½ cup of chopped cerlery stalks

1 handful of basil leaves

 

Blend all these in a mixer, than top your pasta with the low fat avocado-pesto using a few basil leaves for decoration and enjoy.

 

 

Veggie Wrap

 

Several large collard leaves
1 yellow, orange and red bell-pepper each
3 tomatoes
½ cucumber or zucchini
1 handful cilantro
1 cup alfalfa sprouts
½ avocado

 

This is probably my most favorite entrée. I used to love veggie burritos, but for me different variations of this theme, let my saliva flow.

 

 

For the sauce blend

 

Ground sesame seeds
½ cucumber or zucchini
Juice of 3 lemons
1 red bell-pepper
Green onions

 

Fill the large collard leaves with chopped bell-peppers, tomatoes, cucumbers, cilantro, sprouts, avocado and sprinkle it with the sauce. Do not put too much on the collard leaves, as you want to roll/wrap it like a burrito.

 

 

Fresh Broccoli Salad

 

2 heads of broccoli
1 bunch of celery sticks
1 bunch of green onions
2 cups of chopped red bell-peppers

 

Mix in a large bowl the finely chopped broccoli with the other chopped ingredients.

 

 

Dressing

 

1 red bell-pepper
2 zucchinis
¼ cup of pine nuts or cashews (soaked in water for 1 hour)
Juice of 1 lemon
Basil, and or parsley to taste
1 clove of garlic (optional)
Water as needed till smooth

 

First blend the nuts in ½ a cup of water and lemon juice. Add the other ingredients and blend till smooth (adding more water as needed).

 

Dress the salad and enjoy a healthy meal rich in phytochemicals.

 

 

Pesto Lasagna

 

4 medium-sized sliced zucchinis (slice with a mandolin)
6 cups of copped spinach
3 cups of chopped parsley
5-6 cups of shredded red beets or carrots (optional)

 

This is probably my most favorite entrée. I used to love veggie burritos, but for me different variations of this theme, let my saliva flow.

 

 

Pesto Sauce

 

½ cup of pine nuts or cashews
1 cup of chopped basil
1 cup of chopped parsley
2 zucchinis
2 cloves of garlic
1 celery stick
Water

 

Blend the pesto ingredients till it will be creamy and delicious. Add water as needed to get the right consistency.

 

Take a lasagna dish and prepare your layers:

 

1. Layer with finely sliced zucchini
2. Layer with very finely chopped greens
3. Layer with shredded red beets/carrots
4. Layer with pesto sauce
5. Layer again zucchinis till everything is covered
6. Repeat till ingredients are used up and cover at the end with the rest of the pesto sauce.

 

The pesto lasagna is delicious and healthy and a nice treat for a special occasion.

 

Raw Chips

 

4 yellow bell-peppers, each cut into 4-6 pieces, then de-seeded, after that cut each piece in half, to get two curved chips from each piece.
The firm leaves of romaine lettuce make good additional chips.

 

 

 

 

Dip

 

6 fresh medium tomatoes
1 red bell-pepper
1 cup of sundried tomatoes
½ cup of parsley
½ cup of coriander
½ cup of chives or green onions
2 celery sticks
juice of 2 lemons
1 avocado (optional, makes it fat free if deleted)

 

Presoak dried tomatoes for 1-2 hours, then chop or place in a food processor all the ingredients for the salsa. Mix well and place in a bowl.

 

It is quick to prepare and a joy to share.