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2 small Apricots

1/2 Banana

1 Mango, pitted

Kale, Collards, Mustard greens, Turnip greens (any combo)*

1/4 cup Cranberries, dried

1/4 cup Blackstrap molasses

1 tablespoon Maca (powder)

2 cups Coconut water

Place all ingredients in a high-powered blender.
Add coconut water as needed to get desired consistency.
Blend.
Serves 2 or 3.

*I sometimes use Trader Joe's Southern Greens Mix which has all 4 greens mentioned.

1 small onion, diced
2 garlic cloves, crushed
1 cup crimini or portabella mushrooms, chopped
1/2 cup shelled edamame, frozen or fresh
5 cups greens mix (kale, collards, mustard, and turnip), washed and chopped
1 cup water
1 tablespoon olive oil
1 tablespoon fresh herb seasonings of your choice

Heat oil in a 4-quart skillet (you'll need a skillet with a lid).
Add onion and garlic, stir and saute for a few minutes.
Add mushrooms and edamame, stir and continue sauteing.
Add greens and push down to fit into pot.
Sprinkle herbs on top.
Place lid on and allow to cook down for 2 minutes.
Add water as need to steam greens.
Cook, covered, for about 5 minutes.
Serves 2-3 hearty portions.

Serves 4

 2 tablespoons olive oil
1 medium leek
1 medium sweet potato
1 medium zucchini
1 rib of celery
½ small yellow pepper
2 teaspoons curry
2 teaspoons cumin
1/3 cup uncooked white quinoa
2 cups water
1 teaspoon sea salt
1 cinnamon stick
2/3 cup cooked kidney beans
½ cup light coconut milk
fresh parsley or cilantro

Cut vegetables for a stew into medium to large pieces.
Heat a heavy bottom soup or casserole pot.
Add the oil and the leak.
When the leak is shiny, mix in the next vegetable and allow time for each to seal.
Mix ground spices into the vegetables.
Mix the quinoa with the vegetables, and then add water, salt, cinnamon, beans, and coconut milk.
Cover and simmer until quinoa drinks up the liquid, and vegetables are soft.
If desired, remove the cinnamon, blend, 1/3 of the stew and add back to the pot.
Garnish with chopped cilantro or parsley.

You'll find another quinoa recipe here.

Yield: 1 serving

1 ripe mango, peeled and cubed
1/2 ripe avocado, peeled and cubed
2 teaspoons red onion, minced
1 teaspoon fresh cilantro, minced
1 teaspoon fresh lime juice
1/4 teaspoon jalapeno chile, minced or dash of cayenne
2 cups mesclun or shredded romaine lettuce
2 tablespoons Lime Herb Dressing

Place mango, avocado, red onion, cilantro, lime juice, and shile in a mixing bowl and toss gently.
Arrange the lettuce on a plate and drizzle with the Lime Herb Dressing.
Using a rubber spatula. mound the mango-avocado mixture in the center of the plate.
Serve immediately.

1/4 cup fresh lemon juice
1 Tablespoon fresh herbs (parsley, basil, dill, mint, tarragon, or oregano), minced
1/2 teaspoon garlic (1 clove), crushed
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon Dijon mustard (optional)
Dash of black pepper (optional)
1/2 cup extra-virgin olive oil

Place the lemon juice, herbs, garlic, salt, mustard, and pepper in a small bowl and whisk to combine.
Add the olive oil and whisk again until well blended.
Store in a cruet or glass jar in the refrigerator.
Will keep for 5 days.

Variations
For Lime Herb Dressing: Replace the lemon juice with an equal amount of fresh lime juice.
For Spicy Cilantro Lime Dressing: Replace the lemon juice with an equal amount of the fresh lime juice. Use cilantro as the fresh herb. Add 1/8 teaspoon cayenne ans a dash of ground cumin.

I only make this soup once in a blue moon. And each time it is so easy, delicious and satisfying that I cannot remember why I don't make it more often. I serve it with homemade cornbread or garlic naan. Both are great!

Heat a 4-quart pot over medium heat.
Add olive oil, then onions and garlic. Saute until translucent.
Crush veggie bouillon and add it to pot along with the fenugreek and cumin.
Add split peas and stir well to mix. Saute for 2 minutes.
Add 4 cups of water. Stir and let simmer until peas are almost soft (about 30 minutes).
Add chopped carrots and potatoes plus anothe rcup of water if needed.
Simmer until vegetables are cooked through (about 15 minutes).
Sprinkle with black pepper to taste and serve.

* If you want your soup to be creamy smooth, scoop out some of the pea soup (not the veggies), blend in a blender and return to the pot.
* Learn more about fenugreek.

Cooking Method 1
Place whole eggplant in a shallow pan and bake at 400 degrees until very soft (50 mins)
Cool slightly, then cut a slit in eggplant and scoop out the pulp
Discard any large seed pockets, skin and stem
Coarsely chop the pulp, then place in a colander to drain
Heat olive oil in skillet over medium heat
Add cumin seeds, ginger, and onion
Cook, stirring often, until onion is soft
Stir in tumeric, green pepper, coriander, ground cumin, paprika, black pepper, salt and tomato
Cook, stirring often, until tomato juices are released (about 5 mins)
Add water and simmer 5 minutes
Reduce heat to low and simmer 10 minutes uncovered
Stir in eggplant and cook 5 minutes to heat through and blend flavors
Add/Mix in coriander just before serving

Cooking Method 2
Wash and chop eggplant into cubes
Heat olive oil in skillet over medium heat
Add cumin seeds, ginger, and onion
Cook, stirring often, until onion is soft
Stir in tumeric, green pepper, coriander, ground cumin, paprika, black pepper, salt and eggplant
Cook, stirring often, making sure eggplant is evenly coated in seasonings
(add another Tbsp of olive oil, if needed)
Add tomatoes, continue to cook, stirring often, until tomato juices are released (5 mins)
Add water and simmer 5 minutes
Reduce heat to low and simmer 15 minutes uncovered to heat through and blend flavors
Add/Mix in coriander just before serving

1 cup molasses
1/4 cup oil
1/4 cup applesauce
2 tsp. ground or fresh crushed ginger
2 cups white whole wheat flour
1/2 tsp. salt
1 tsp. baking soda in 1 cup boiling water

Preheat oven to 350. Combine the flour, ginger and salt in a large mixing bowl. Make a well in the center and add the liquid ingredients, with the soda water last. Beat with an electric mixer until smooth. Bake for 35-40 minutes on top rack of oven. Remove and let cool 15 minutes before serving.

1 medium onion, sliced
3 cloves garlic, minced
1 Tbsp. olive oil
1 head of Nappa cabbage
1 bunch of Lacinto kale
1/2 cup water
Seasonings to taste

Heat olive oil in an 11" skillet on medium. Add onion and garlic, and cook until translucent. Add cabbage, kale and seasonings to taste. Saute for 3 minutes. Add water, cover and cook for 5-10 minutes, depending on how much you like your veggies cooked. Remove from heat and let sit five minutes. Serves 2 or 3.

1 Tbsp. olive oil
1 medium onion, sliced
3 cloves garlic, minced
1 cup red kidney beans, soaked and rinsed
1 tsp. thyme
1 bay leaf
2 cups pure coconut milk (from fresh coconut or can)
1 cup long-grain brown rice, rinsed
2+ cups water
1/2 tsp salt (opt.)

Soak beans ahead of time or overnight. Be sure to rinse well. Heat olive oil in a 4-quart pot. Add onion and garlic. Saute until translucent. Add drained red beans, thyme, bay leak, and coconut milk. Bring to a boil before reducing to medium heat. Simmer until beans are 3/4 cooked (about 1 hour). Then add brown rice and water. Continue simmering on medium until rice and beans are cooked through and water is absorbed. Add salt if desired. Let sit for a few minutes. Serves 4.