Ingredients

• 2 pounds fresh asparagus, rinsed
• 4 cups vegetable stock
• 4 tablespoons olive oil
• 2 Tbs. minced shallots
• 1 large onion sliced
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper white

Instructions

1. Remove stems and cut asparagus into small chunks.
2. In a large pot over medium heat add olive oil, onions, asparagus and cook for 3-5 minutes until onion is soft.
3. Add garlic, shallots and parsley and continue to cook for an additional 3 minutes.
4. Add vegetable stock and cook for 20-30 minutes.
5. Transfer soup to a blender and blend on low until smooth. Blend soup in small batches.
6. Just before serving add salt and pepper to taste.

Ingredients

• 1 package 15 bean soup beans (omit ham packet)
• 1 yellow onion rough chopped
• 4-5 carrots rough chopped
• 2-3 stalks celery rough chopped
• 3 Tbs. garlic-minced
• 1/4 cup Italian seasoning
• 1 quart good vegetable stock
• 1/4 olive oil

Instructions

1. Soak beans overnight or quick soak method. Quick soak method - place beans in a large pot and fill with enough water to be about two times the amount. Bring to a boil and reduce tosimmer and cook for 1 hour. Drain and rinse beans.
2. Add olive oil to a large soup pot and saute onion, carrots, garlic and celery over medium heat for about 5 minutes.
3. Add Italian seasoning, beans, vegetable stock and enough water to cover two times the amount of beans.
4. Bring to a boil and reduce to a simmer and cook with cover slightly off for 45-60 minutes.
5. Salt and pepper to tast

Ingredients

• 1 cup fresh basil leaves - stems removed
• 1/4 cup toasted pine nuts
• 1 Tbs. garlic
• 3 Tbs. olive oil
• 1 tsp. minced garlic
• 1 Tbs. salt

Instructions

Toast pine by placing them in a pre-heated 350 degree oven in a small pan so they are single layer and bake for 5 minutes. Remove and stir and return to oven for another 5 minutes or until golden brown. Remove from pan because they will continue to cook. Set aside and let cool. If you are making pesto right away put them in the freezer to cool.

In a food processor combine basil, pine nuts, garlic and puree until smooth. Add olive oil slowly until desired consistency. Add salt to taste. This can also be done in a blender.

* Any type of nut can be used for pine nuts because they are very expensive. Walnuts work best. Also spinach can be used to decrease the amount of basil.
* If freezing left overs you can put them in an ice cube tray and when frozen pop them out and store in an air tight container.

Ingredients

• 4 Cooking Apples
• 3 Tbs. honey
• 1 Cinnamon Stick
• 1/4 cup Apple cider
• 1/2 cup Walnuts
• 1/4 cup Dried cranberries
• 1/4 cup dried banana chips

Instructions

Preheat oven to 375 degrees.

Wash and dry apples. Remove core and cut some of the apple off the bottom so it will stand up in the pan. Place apples in a baking dish.

In a sauce pan combine apple cider, cinnamon sticks, and honey and simmer for 10 minutes. Remove cinnamon stick and set aside.

Combine the walnuts, cranberries, and banana chips in a small bowl and stuff the apples. Pour the apple cider over the apples and bake in oven for 30 minutes. Remove and enjoy.

* This recipe is great topped with Greek yogurt, which is very high in protein.

Ingredients

• 1 Large head romaine lettuce - washed and trimmed (or another large soft lettuce or cabbage like Chinese)
• 1 cup grapes - sliced in half
• 1 cup apples in slices (any are good)
• 1/2 cup chopped nuts
• honey or Agave nectar

Instructions

Lay out lettuce leaves and place ingredients in center of leaf, drizzle with hone or Agave nectar and roll either from end to end or length-wise, both work.

* Do the same with the following

• 1 Large head romaine
• 1 large carrot - shredded
• 1/2 cup cucumber - diced
• 1/2 cup hummus or guacamole
• 1/2 cup spinach

Ingredients

• 1 cup Edamame - shelled and frozen
• 1 cup green peas - small the better and frozen are the best
• 1 cup chick peas - canned or made from dry
• 1 bunch asparagus - washed and trimmed
• 1/4 cup olive oil
• 1 tsp. garlic salt
• 2 Tbs. spice mixture (like Mrs. Dash)

Instructions

Combine the Edamame, green peas and chick peas in a small pot and warm with olive oil, a little veggie stock, and spices. Heat to just warm enough to eat. Salt and pepper to taste.

Grill, roast or steam asparagus about 10 minutes until done but still crisp. Spoon bean mixture on bottom of plate and place asparagus on top and season again or drizzle with a little extra olive oil. ENJOY

Ingredients

• 1 cup roasted vegetables
• 1 cup Acorn Squash
• 2 Tbs. olive oil

Instructions

Pre-heat oven to 350 degrees.

Cut squash in half and remove seeds and place on cookie sheet. Season with olive oil and seasoning of choice. (Italian spices are great but any will do) Bake for 30 minutes and remove from oven. Add vegetable mixture into center of squash and bake for 15 minutes more. Top with salt and pepper to taste.

Ingredients

• 1 Bell pepper of any color- rough chopped (a little of each makes it colorful)
• 1 large onion- rough chopped
• 1 cup snow peas- washed
• 1 cup broccoli heads
• 2 Fresh tomatoes- rough chopped
• 1 large potato- rough chopped (sautéed in pan first for 10 minutes to cook)
• 1/4 cup olive oil
• 2 Tbs. fresh pesto

Instructions

Add all ingredients to a large sauté pan with olive oil and cook until crunchy or desired likeness.

Ingredients

• 1-cup roasted vegetables eg. Broccoli, Cauliflower, onions, assorted peppers.
• 1- Edamame - shelled (this is soy beans in their raw form) Trader Joes has the best price.
• 1- cup carrots- diced
• 1-onion- diced
• 1-cup peas- frozen are best
• 1- can chick peas also known as garbanzo beans
• 1 quart good vegetable stock
• 2Tbs. garlic
• 1 package cherry tomatoes
• 4 leaves of fresh basil chopped
• 3Tbs. Italian seasoning
• salt and pepper to taste

Instructions

Add all ingredients except salt and pepper, into a crock pot or large stock pot/pan and bring to a boil, turn down heat to a simmer and cook for 1/2 hours or in a crock pot 3-4 hours on low. Salt and pepper to taste.

Instructions

Pre-heat oven to 200 degrees. Slice any type of fruit such as apples, bananas, kiwi, pineapple etc. about 1/4 to 3/8 thick. Place on a cookie sheet and if available a wire rack that sits on the cookie sheet. This will help dry faster because it lets the air and heat get under the food. Place in oven and check after 2 hours. Depending on the amount you are drying will determine how long it takes. Dry until the desired texture and Enjoy!

Ingredients

• 1 bunch asparagus
• 1 green, red or yellow pepper-julienned
• 1 red onion- julienned
• 2-3 zucchini – julienned
• 2-3 yellow squash- julienned
• Whole garlic -peeled
• 10 small red potatoes-quartered
• 2-3 Roma tomatoes- quartered
• Mushrooms - sliced

Balsamic Dressing

• 1/2c olive oil
• 1/3c balsamic vinegar
• 2Tbs. lemon zest & juice
• 3Tbs. basil
• 1 clove garlic
• Salt & Pepper to taste

Instructions

Pre-heat oven to 400. Combine balsamic vinegar, lemon juice and zest, basil, garlic. Slowly add olive oil until combined. Set aside.

Clean and cut vegetables and potatoes as desired. Mix vegetables with dressing and toss until coated. Put vegetables and potatoes on a cookie sheet and bake for 25-30 minutes or until browned and roasted. Remove from oven and allow to cool.

Ingredients

• 1 large sweet potato-peeled and sliced or diced
• 1-large russet potato( or any type)-peeled and sliced or diced
• 1-yellow onion- sliced
• 1/4 cup olive oil
• 1Tbs. garlic- crushed
• salt and pepper to taste

Instructions

This one is easy but very YUMMY. Wash, peel and slice or dice potatoes, garlic and onions and place in a pan pre-heated over medium heat and cook for 10-15 minutes. Cook until golden brown or the texture you like. Salt and pepper to taste.

Ingredients

• 2 -pieces Ezekiel bread-Toasted
• 3-4Tbs. Hummus
• 1/2- avocado- sliced
• 1 piece-leaf or romaine lettuce
• 1-2-tomato slices
• 1-2 slices red onion
• 1/4-cucumber
• 1/4-red pepper

Instructions

Toast Ezekiel bread. Spread hummus on one piece of bread. Place lettuce, tomato, red onion, cucumber, red peeper, and avocado on the bread with hummus on it. Place second piece on top and enjoy.

Ingredients

• 4- Acorn squash
• 1/4 c- dried cranberries
• 1- Small onion- diced
• 1⁄2 c- diced carrots
• 1⁄2 c- diced celery
• 3Tbs. oil/butter
• 1 orange – juice & 1Tbs. minced zest
• 2Tbs. fresh sage

Instructions

Preheat oven to 375 degrees.

Wash and dry the squash. Cut the squash in half using a strong knife and remove a small piece on the bottom so the squash will stand up. Take out seeds and place on baking pan. Place squash in the oven and cook for 30-40 minutes or until the squash is tender on the inside. Remove squash from oven and allow to cool .After the squash are cool enough to handle use a large spoon and scoop out the pulp, leaving a 1⁄2 “ shell.

Heat oil/Butter in skillet on medium and add onions, celery, and carrots cooking for about 10 minutes or until tender. Add fresh sage and cook for a couple of minutes. Set aside.

In a big bowl add pulp removed from the squash, the carrot/onion mixture, orange juice & zest, and dried cranberries. Mix all items together making sure to break up pulp.

Divide the mixture between the reserved squash and place back in the oven for 25 minutes.

Ingredients

• 1- Head green cabbage
• 4- garlic cloves- smashed
• 1/4 cup olive oil
• salt and pepper

Instructions

Pre-Heat oven to 400.

Wash cabbage and pull off out brown leaves and cut into 1" slices starting from top to bottom. Bottom is where the stem is. Place on baking sheet and smear with garlic cloves.

Rub with olive oil using a brush on both sides. Bake for 20 minutes, turn carefully over and bake another 20 minutes. Salt and pepper to taste.

*If you like the texture more crunchy than put it under the broiler until desired doneness.

Ingredients

• 1 lb. Raw Cashews
• 2 quarts water
• 1/4cup lemon juice
• 1Tbs. garlic- minced
• 2Tbs-salt

Instructions

Soak cashews in water for a minimum of 2 hours. The longer you leave it in the water the creamier it will become. If you like it chunky you can omit even soaking them.

Drain cashews, saving the liquid, as this is used to make the cheese smooth.

Add cashews and salt to a food processor or blender with half of the lemon juice and 1/4 cup liquid saved from soaking and puree. When you add more water it will become smoother. It will take about 3-4 minutes. Scrape sides of bowl often. Adjust taste with more lemon juice or salt. Place in container and refrigerate until cold. It may be served room temp also.

* works great for addition to stir fried vegetables as a sauce like pesto, just add olive oil.