Garlic Dip with Crudites

For a great appetizer before dinner or as a snack any time of the day, try this quick and easy-to-make dip that goes with any type of fresh cut vegetables (such as carrots, celery, cucumbers, bell peppers or young, tender zucchini slices).

Prep Time: 5 minutes

Ingredients:

• 2 cups cooked or canned garbanzo beans
• 1 TBS fresh lemon juice
• 3 cloves garlic, chopped
• 1/4 cup chicken or vegetable broth
• 3 TBS extra virgin olive oil
• Sea salt and pepper to taste

Directions:

1. Combine all ingredients in a blender and blend until

Serve with sliced carrots, cucumbers, celery and/or sliced red bell peppers, or any raw vegetable of your choice.

pdf of this recipe can be found here

Roasted Yam & Onion Dip

(makes about 2 cups; great with veggie dippers or whole grain crackers)

Butter for baking pan

1 tablespoons Extra Virgin Olive oil

2 medium sweet potatoes, cut in ½ lengthwise; do not peel)

1 onion, cut in half

6 cloves garlic

2 tbs. tahini

2 tsp. agave nectar

1 tbs. fresh lemon juice

½ tsp. salt

1/8 tsp. black pepper

Dash of cayenne pepper

Toasted pine nuts for garnish

Preheat oven to 400 and place rack in center of oven.

Grease baking pan with a little butter. Place sweet potatoes and onion, cut side down, on to oiled pan. Wrap garlic cloves in a piece of foil and add to pan. Roast for 45 – 50 minutes, until sweet potatoes are tender and onion is golden brown. Remove from oven to cool. 

When cool enough to touch, scrape yam pulp into a food processor, discarding skins. Add onion and garlic to food processor. Add remaining ingredients and blend until fairly smooth, but not pureed. 

Chill to cool or room temperature. Garnish with pine nuts and a drizzle of olive oil.

pdf of this recipe can be found here

Avocado Salsa

Serves 8

1 avocado, seeded, peeled and coarsely mashed with a fork or potato masher

1/2 cup Diced Tomatoes w/Green Chilies, drained

1/4 cup red onions, finely diced

1 Tablespoon Apple Cider Vinegar or Red Wine Vinegar

1 Tablespoon lime juice, freshly squeezed

1/4 teaspoon Sea salt

2 teaspoons organic maple syrup,

optional 1/4 teaspoon ground cumin

1/4 cup fresh parsley, chopped or fresh cilantro

1 clove garlic, finely minced 

Directions

Place all ingredients in a bowl and stir well. Serve with any Chips or Crackers or with any warm Refried Beans

pdf of this recipe can be found here

STRAWBERRY SALAD

Great summer salad.

spinach

fresh strawberries roasted pecans

(salad ingredients may be adjusted as per your taste. Any variety of lettuce, berries and/or nuts may be used.)

salad dressing:

1/2 cup white wine vinegar

1 cup organic olive oil

1/3 cup organic cane sugar (may use less sugar as per your taste)

1 large clove fresh garlic minced

1/2 tsp. smoked paprika

1 tsp. sea salt

1/4 tsp. red or black pepper

Blend all dressing ingredients in mixer except olive oil. Drizzle oil into dressing very slowly while mixer is running until well blended. This will help prevent dressing from separating.

Toss salad together with dressing just before serving. ENJOY!!!

pdf of recipe can be found here

SOUTHWEST QUINOA & CHICKPEA SALAD

1 cup quinoa

1 ¾ cups water 1/8 tsp. salt

1 cup canned chick peas, rinsed and drained 1 medium tomato, seeded and chopped

1 clove garlic, minced

3 tbs. lime juice

2 tbsp fresh cilantro, finely chopped 4 tbs. extra virgin olive oil

½ tsp. ground cumin

Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear. Bring the water to a boil in a medium saucepan over high heat. Add the quinoa and salt and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender and the liquid is absorbed. Meanwhile, in a large bowl, combine the chickpeas, tomato, garlic, lime juice, cilantro, oil, and cumin. Add the quinoa and toss to coat well.

Makes 4 servings (and is equal to 1 serving of protein + ½ serving from #1 Veggies)

pdf of recipe can be found here

SHRIMP SALAD

Ingredients:

1 lb medium cooked shrimp, best bought still frozen

1 bunch asparagus cut into 1 inch lengths, discarding bottom fourth, (cut entire bunch at the same time) 1 fresh tomato, seeds and excess pulp removed cut into 1/2 inch pieces

4 medium cloves garlic, pressed 3 TBS chopped fresh parsley

small head of romaine lettuce, chopped

*optional 2 oz crumpled goat cheese

salt and fresh cracked black pepper to taste

Dressing

3 TBS fresh lemon juice

2 TBS extra virgin olive oil 1 TBS Dijon mustard

1 tsp honey

salt and fresh cracked black pepper to taste Directions:

1. Make sure shrimp is completely thawed and patted dry with a paper towel, or it will dilute the flavor of the
2. Cook asparagus in lightly salted boiling water for about 3 minutes. Drain and make sure asparagus is dried of excess water with paper
3. Cut tomatoes in half, remove seeds and cut out excess pulp. Cut into about ½ inch
4. Whisk together lemon, oil, mustard, honey, garlic, salt and pepper. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow shrimp salad to marinate for at least 15
5. Discard outer leaves of lettuce head, rinse, dry and chop. Serve shrimp mixture on bed of

Serves 3 – 4

pdf of recipe can be found here