taco soup.

taco soup

(courtesy of Trudy's kitchen)

1 can vegetarian chili

1 can organic corn

1 can organic kidney beans

2 cans organic diced tomatoes

1 can organic tomato sauce

1 small chopped onion

1 teaspoon minced garlic
1 package beyond beef

2 tablespoons taco seasonings

Salt and pepper to taste

In a large pot, sauté chopped onion and garlic with a little salt and pepper. When onion is just soft, add all the ingredients in the pot and simmer over low heat or in a crock pot for 1-3 hours. Serve with organic tortilla chips and fresh guacamole. 

fajitas.

fajitas

(courtesy of April's kitchen)

Fajita Sauce:

2 tablespoons low sodium soysauce

2 tablespoons organic tomato sauce

2 tablespoons coconut oil

2 tablespoons lime juice

2 tablespoons brown sugar

1/4 teaspoon garlic powder

1/8 teaspoon cumin

Vegetable Mixture:

1 organic orange bell pepper, cleaned and sliced

1 organic yellow bell pepper, cleaned and sliced

1 large sweet onion, cleaned and sliced

Mix soy sauce, tomato sauce, oil, lime juice, sugar, garlic powder, and cumin in a mini food processor.

Heat a large pan and add vegetables. Cook for about one minute then add the fajita sauce. Cook on high until vegetables are just soft.

Serve in organic corn tortillas with refried beans, shredded lettuce, tomatoes, guacamole, and lime rice.

portabello mushroom bowl.

portabello mushroom bowl

(courtesy of Breann's kitchen)

1 portabello mushroom

1 tablespoon olive oil

1 cup cooked long grain wild rice

Cook portabello mushroom in small pan with olive oil until mushroom becomes sweaty and soft. Remove from pan and set on a serving plate up-side down. Fill mushroom with bowl with the long grain wild rice. Can also be served with sautéd vegetables: red onion, green onion, peppers, or carrots.

corn and bean salsa.

corn and bean salsa

(courtesy of Kerrie's kitchen)

1 can organic corn

1 can organic black beans

1/2 red onion finely chopped

3 organic roma tomatoes chopped

1/2 bunch cilantro chopped

2 tablespoons rice vinegar

3 tablespoons lime juice

2 large avocados chopped

Mix all of the ingredients together in a large mixing bowl. Chill for an hour and serve with warm tortilla chips.

creamy pineapple juice.

creamy pineapple juice

1/2 pineapple

1 cup blueberries

1/2  cup vanilla coconut yogurt

1/2 bunch fresh mint leaves

Using a juicer, process the pineapple and blueberries. Whisk together with the yogurt and pour into a glass.

*Note: This juice makes a great breakfast because of it's thick creamy texture. Just add some whole wheat toast and its breakfast.

apple pie.

apple pie

(courtesy of Brooke's kitchen)

Crust:        
1 cup organic whole wheat flour

1/2 teaspoon salt

1/3 cup liquid coconut oil

2 tablespoons cold water

Filling:       
3 apples, peeled and chopped

3/4 cup organic sugar

4 tablespoons organic whole wheat flour

1/4 cup vanilla coconut yogurt

1 1/4 cups Tofutti® sour cream

1 teaspoon vanilla

Topping:   
1/4 cup Earth Balance® butter

1/4 cup coconut sugar

1 teaspoons cinnamon
3 tablespoons organic whole wheat flour

To make the crust, mix flour and salt. Then add the oil and water to the mixer. Press the crust  dough into a sprayed pie dish. Bake crust for 5 minutes at 400 degrees.

Peel and chop apples into 1/4 in cubes. In a large mixing bowl stir together apples, sugar, flour, yogurt, sour cream, and vanilla. Pour filling into the cooked pie crust and bake for about 40 minutes on 400 degrees.

While pie is baking, make the topping by cutting the butter into small cubes. Place butter, sugar, cinnamon and flour in a bowl and mix thoroughly into a crumbly, grainy mixture. Do not over mix.

Remove pie from the oven and add topping. Bake for another 5-10 minutes. Let pie cool for 30 minutes before serving.

kale limeade.

kale limeade

2 cups organic kale

2 cups organic red seedless grapes

3 organic pink lady apples

2 limes peeled

Process kale, grapes, apples, and limes through juicer.

Serve immediately.

guacamole base.

guacamole base

(courtesy of Breann's kitchen)

3 avocados

10 stems chopped parsley

10 stems chopped cilantro

1/2 lemon, juices

dash of garlic salt or seasoning salt

Place ingredients in a blender and mix on low until desired consistency.

Serve immediately with warm tortillas chips.

For a change in taste and texture, stir in one or all of these ingredients: try 2 tablespoons chopped red onion, 1 clove minced garlic, or 1 chopped roma tomato.

double-decker tacos.

double-decker tacos

1 organic orange bell pepper, seeded and chopped

1 large onion, chopped

1 can organic corn

2 tablespoons taco seasoning

2 cups organic spinach, coarsely chopped

1/2 cup cilantro, chopped

2 organic roma tomatoes, chopped

1 batch homemade refried beans

8 small organic tortillas

8 hard taco shells

In a large pan cook the bell pepper and onion until vegetables are sweaty. Add the corn and taco seasoning. Stir and let it simmer for about 3 minutes. Remove from heat and add in spinach, cilantro and tomatoes. Mix together until the spinach is wilted.

Heat refried beans in a pot over the stove.

To prepare tacos, lay a soft tortilla on the plate and spread a layer of refried beans on it. Place a hard shell taco in the center and wrap the tortilla around it. Place a generous spoonful of taco mixture in the double-decker taco shell.

Serve with salsa and guacamole.

mint mango juice.

mint mango juice

1/2 a cantaloupe, peeled and seeded

3 springs fresh mint leaves

1 mango, halved, seeded peeled

Process cantaloupe, mint, mango through juicer.

Serve immediately.

*Note: When juicing, always serve your juice right after juicing. It allows your body to absorb the most possible vitamins and nutrients. If you've waited more than an hour you've waited too long.

black bean soup.

black bean soup

1/3 cup olive oil

2 cups diced yellow onion

1 cup diced organic bell pepper

1 cup diced organic carrot

1 heaping tablespoon fresh minced garlic

1 cup diced organic celery

1 tablespoon cumin powder

1 teaspoon dried oregano

2 teaspoons paprika

3 dashes of hot sauce

1/4 cup fresh chopped cilantro

1/4 tomato paste

2 teaspoons apple cider vinegar

2 cans organic black beans

2 cups organic vegetable broth

Heat olive oil in a large pot. Add onion, peppers, carrots, garlic, and celery and sauté until vegetables are just soft.

Add cumin, oregano, paprika, hot sauce, cilantro, salt, and pepper. Stir in spices. Add tomato paste, vinegar, black beans, and vegetable broth. Bring to a boil on low heat and simmer for about 20 minutes.

Serve with corn chips and a scoop of guacamole.

watermelon coolers.

watermelon coolers

4 cups seedless watermelon 1/2 in. cubes

1 cup fresh squeezed lime juice

Freeze watermelon cubes in a plastic container the night before or leave frozen watermelon cubes in your freezer all summer long.

Place frozen watermelon cubes and fresh lime juice in a blender(bottled lime juice is not as delicious nor as healthy, so be sure to use fresh). Blend on medium until mixture is smooth. If mixture is too thick or too tart add a small amount of water or agave.

*Note: Sometimes the watermelon is too frozen for the VitaMix, so I leave it on the counter in the morning, thawing, ready for our afternoon summer treat.

everyday salsa.

everyday salsa

1 bunch of cilantro, washed and stems cut off

1 small sweet onion, cleaned and chopped into quarters

2 cans organic diced tomatoes

1 can diced tomatoes with jalapenos

1 tablespoon coconut sugar

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon black pepper

In a large food processor using the pulse button, blend the onion and cilantro until it's a thick chopped mixture. Do not over blend.

Add the remaining ingredients to the food processor. Using the pulse button again, blend the salsa to the desired consistency. Do not over blend or salsa will lose its texture.

Chill for an hour and serve with tortilla chips.