Makes 6 servings

Ingredients:

• 1/2 cup medjool dates, soaked
• 1/2 cup agave nectar or maple syrup
• 1 tsp vanilla extract, optional
• 1 1/2 cups mashed avocado (3 avocados)
• 3/4 cup organic cocoa or carob powder
• 1/2 cup water

Place dates, agave nectar, and vanilla extract in a food processor and process until smooth.  Add the mashed avocado and cocoa powder and process until creamy.  You may need to stop and scrape down the sides of the bowl with a spatula a few times.  Add the water and process until smooth.  Serve at room temperature or chilled.  Stored in a sealed container in the fridge the Chocolate Mousse will keep up to 3 days and 2 weeks in the freezer.

Fudgesicles: Freeze the chocolate mousse in ice cube trays. Thaw for 5 minutes before serving.

Chocolate Sauce or Fondue: increase water to 1 cup

See relevant blog post here.

Makes 4 Servings

Ingredients:

• 1 cup water, plus additional water to thin
• 2 medium zucchini, peeled and chopped (about 2 cups) (can sub yellow squash or cucumber)
  
• 2 stalks celery, chopped
• 2 tbs lemon juice
• 2 tbs extra virgin olive oil
• 2 tsps mellow white miso
• 2 small cloves garlic, crushed
• 1/2 tsp mineral salt, or to taste
• dash cayenne
• 1 avocado, mashed
• 2 tbs minced fresh dill (or 2 tsps dried) * can sub parsley or basil as well

Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in blender or VitaMix and blend until smooth.  Add the avocado and dill and blend briefly.  Add additional water to thin the soup to desired consistency and blend.  Serve chilled or at room temperature. Stored in a sealed container in the refrigerator, Cream of Zucchini soup will keep for up to three days.

Serve chilled or warmed slightly

Notes:

• buy avocado with bud in place. once they give a little on each end, place in fridge for up to two weeks
• if you over blend the avocado the soup with get super thick
• put vitamix on medium speed and pulse dill a few times to keep texture
• when you use dried herbs use 1/2 of the specified amount

See relevant blog post here.

Makes 6 servings

Marinara Ingredients:

• 2 tomatoes, chopped
• 1 cup sun-dried tomatoes, soaked 2-4 hours, drained and chopped
• 1 red bell pepper, chopped
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, crushed
• 1/2 tsp mineral salt, or to taste
• dash cayenne
• dash fresh ground black pepper
• 2 tbsp minced fresh basil or 2 tsps dried
• 1 tbs minced fresh oregano or 1 tsp dried

Noodle Ingredients:

• 6 medium zucchini, peeled and cut into thirds

Place all ingredients for Marinara Sauce in food processor fitted with the S blade and process until smooth.  Store in a sealed container in the refrigerator, Marinara Sauce will keep for three days.  Transform the zucchini into noodles using a vegetable peeler or spiral slicer.  Toss the zucchini noodles with enough marinara to coat well and serve immediately.  Serve with extra marinara sauce on the side.

See relevant blog post here.

Makes 6 servings

Ingredients:

• 2 small bunches dinosaur kale, stems removed
• 2 tbs extra virgin olive oil
• 2 tbs lemon juice
• 1/2 tsp mineral salt
• 1/4 cup pine nuts
• 1/4 cup golden raisins, soaked 10 minutes, drained, and rinsed
• 1/4 tsp fresh ground black pepper

Stack two of the kale leaves with the stem end facing you.  Fold in half lengthwise and roll tightly like a cigar.  Slice crosswise into thin strips (chiffonade). Repeat with the remaining kale leaves.  Chop the cake strips crosswise a few times, so they aren't too long.

Place kale in a mixing bowl along with the olive oil, lemon juice, and salt.  Toss well with your hands, working the dressing into the greens.  Add the pine nuts and raisins and toss gently.  Season to taste with black pepper.  Stored in a sealed container in the refrigerator, Mediterranean Kale Salad will keep for up to three days.  Bring to room temperature before storing.

Variation #1: sub 1/4 cup sliced kalamata olives for the raisins and add 1 diced red bell pepper

Variation #2: eliminate the raisins and the pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper. Jalepeno would be optional.

Notes:

• To remove stems from kale, tear slightly at the bottom and rip it off
• you can "massage" any of the dark leafy greens to soften them and help them absorb dressing
  

See relevant blog post here.

Serves 4

Ingredients:

• 2 medium zucchini, chopped
• 2 red or yellow bell pepper
• 4 cups cilantro leaves (about 2 large bunches, stems removed)
• 1 apple, chopped
• 1 avocado, chopped
• 2 tbsp organic wheat free tamari
• 2 tsp celtic sea salt
• 1 tsp cumin
• 1 tsp onion powder
• 1/4-1/2 tsp cayenne pepper

Blend all ingredients, except cilantro and avocado in blender or Vita-Mix on high speed until smooth.  Add cilantro, blend, then add avocado and blend until smooth.  Taste and adjust seasonings as desired (cayenne and salt).  Garnish with diced red bell pepper, seasoned seeds, sprouts and avocado.

Raw soups may be warmed, stirring constantly, with low heat up to 110 degrees.

Store creamy cilantro soup in an airtight container in fridge for up to three days. Mix well before serving.

When in season, sweet fresh corn cut off the cob compliments the spice in this zesty soup!

See relevant blog post here.

Makes 2 1/2 cups milk.

Ingredients:

• 1 cup whole, raw almonds, soaked 8-12 hours in filtered water, drained, rinsed (about 1 1/2 cups after soaking)
• 2 1/2 cups filtered water
• 3 pitted dates, optional
  
• 1/2 tsp vanilla extract, optional

Place 1 1/2 cups of the water and almonds, dates (sweetener) and vanilla in blender. Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth. To separate the "milk" fro the almond skins and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.  Serve at room temperature or chilled. Store in refrigerator: almond milk will keep for up to five days.

Optional additions for flavor variations, added to taste: cinnamon, nutmeg, carob, frozen bananas, cocoa poweder, cocao nibs, thai young coconut, goji berries, etc

Nut and seed milks can be made with any nut or seed using the same process. The only seed that does not need to be soaked or strained is hemp seed.

For a richer almond cream, add only 1/2 cup water at the end, for a total of 2 cups of water.

Notes:

• can also use a paint strainer bags from home depot
• online you can find unpasteurized almonds or at www.DrRitaMarie.com
• with the almond pulp you can make crackers and bread. freeze it if you need time to figure out how to use it!
  

Ingredients:
1/2 cup mung bean sprouts
3 tbs nama shoyu or soy sauce
5 dried apricots
1 1/2 cups chopped tomatoes
1/4 c thinly sliced green onion
2 tbs organic raw apple cider vinegar
1 tbs peeled and minced fresh ginger
1/2 c diced cucumber or zucchini
1 jalapeno chile, seeded and minced (2 tbs)
2 tbs lime juice
2 tbs chopped cilantro
1 tbs raw agave nectar
1/4 tsp cayenne pepper, or to taste

Directions:
1. Stir together sprouts and nama shoyu, and let marinate while you prepare soup.
2. Soak apricots in bowl  of boiling water for 5 minutes, drain.
3. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth.  Transfer to serving bowl, and stir in cucumber, jalapeno, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture.

Nutrition Info per 1 cup serving: 59 cal, 2 g protein, less than 1 g total fat, 14 g carb, 0 mg chol, 682 mg sod, 2 g fiber, 10 g sugars

I got this recipe from my subscription to Vegetarian Times, March 2010 issue.

I also used my vita-mix with this recipe and it made things super simple!

You can see relevant blog post here.

Recipe by Felix Schoener from my Vegetarian Times magazine, March 2010.

Ingredients:
Vegetable Medley
2 c chopped napa cabbage
1 c thinly sliced red bell pepper
3/4 c raw unsalted cashews, optional
1/2 c chopped red cabbage
1/2 c thinly sliced carrots
1/2 c thinly sliced snow peas
1/4 c thinly sliced green onion
2 tbs chopped cilantro

Spicy Vegetable Dressing
1/2 c sesame oil
1 fresh stalk lemongrass, outer leaves removed, finely chopped, optional
3 tbs raw agave nectar or maple syrup
3 tbs nama shoyu or soy sauce
3 tbs umeboshi plum vinegar or raw apple cider vinegar
1 1/2-inch piece peeled fresh ginger
1 tbs dehydrated onion flakes
1 tbs tamarind paste, optional
1 tbs grated lime zest
1 clove garlic, peeled
1 tsp minced thai or jalapeno chile
1 small kaffir lime leaf

Cauliflower "rice"
4 c cauliflower florets
1/2 c macadamia or pine nuts
1 tbs dehydrated onion flakes
1/2 tsp sea salt
1/2 tsp garlic powder

Directions:
1. To make Vegetable Medley: combine all ingredients in large bowl.
2. To make Spicy Vegetable Dressing: place all ingredients in blender or food processor, and blend until creamy.  Add to Vegetable Medley, and toss well.
3. To make Cauliflower "rice": place all ingredients in food processor, and pulse-chop to rice-like consistency. Serve topped with Vegetable Medley.

Nutrition:
per 1 1/3 c serving: 324 cal, 4 g protein, 27 g total fat, 21 g carb, 0 mg chol, 619 mg sod, 5 g fiber, 13 g sugars.

I used my Vita-Mix and it helped TREMENDOUSLY in this recipe. Have fun!

You can see relevant blog post here.

Serves 4 l Vegan l 30 minutes or fewer l Gluten Free

Recipe by Jennifer Murray from my March 2010 issue of Vegetarian Times.

Ingredients:
3 Hass avocados (2 c mashed)
1/4 cup plus 3 tbs raw agave nectar
1/4 cup plus 2 tbs raw cocoa powder
3 tbs raw almond butter
1 tsp lemon juice
pinch ground cinnamon
pinch ground nutmeg or cardamom
1/2 tsp flavored extract such as mint, cherry, orange, almond, hazelnut, or coffee, optional

Directions:
Puree all ingredients in food processor 3-4 minutes or until smooth and creamy, scraping down sides of bowl occasionally. Transfer to bowls and serve immediately.

Vita-mix another huge success with this recipe!

Per 1/2 cup serving: 370 cal, 5 g protein, 24 g total fat, 44 g carb, 0mg chol, 11 mg sod, 10 g fiber, 29 g sugars

You can see relevant blog post here.

Ingredients

• 3 medium carrots, peeled and quartered lenthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges or 4 or 5 slices
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
• 6 garlic cloves
• 1 Tbsp olive oil
• 6 cups or more of vegetable broth*
• 4 cups of finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15 oz can of Great Northern white beans, drained

If cooking gluten-free, use gluten-free broth.

Method
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead. Serves six.

Link to official recipe site, Simply Recipes, here. You can view the relevant blog post here.