Day 214 3 Bean Salad with Pepitas

3 Bean Salad with Pepitas

1 Pound Green Beans, trimmed and cut into thirds
1 Cup Cooked Kidney Beans
1 Cup Cooked Navy Beans
1/2 Red Onion, chopped
2 Cloves Garlic, minced
1 Tablespoon Red Bell Pepper, diced
1 Tablespoon Green Bell Pepper, diced
1/4 Cup Fresh Herbs, Parsley, Rosemary and Thyme, chopped
1/4 Cup Apple Cider Vinegar
1/4 Cup Pomegranate Juice
Salt and Pepper to taste
1/4 Pepitas, toasted
Salad Greens

1.  In a large skillet, mix the beans, peppers, onions and herbs.  Mix the vinegar, juice, garlic, salt and pepper.  Add the the bean mix to the skillet.  Cook over medium heat until onions are soft.

Toasted pepitas

2.  Place salad greens in a serving bowl.  Top the bean mix, then the pepitas.

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Day 213 Tofu Wrap

Tofu Wrap

8 Ounces Herbed Tofu, diced
1 Cup Red Cabbage, chopped
1 Tablespoon Seaweed
1 Avocado, chopped
1 Roasted Red Pepper, chopped
2 Cloves Garlic, minced
1/2 Teaspoon Fresh Ginger, diced
1 Teaspoon Sage Powder
Salt and Pepper to taste
1 Cup Kidney Beans, Pureed
4 Whole Wheat Tortillas

Tofu mix

1.  Mix all the ingredients except the bean puree and tortillas in a bowl.

2. Spread the puree on the tortillas. Top with the tofu mix.  Roll into a wrap.

Goes well with a green salad.

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Day 212 Veggie Wrap

Veggie Wrap

1 Carrot, diced
1 Zucchini, diced
1 Yellow Squash, diced
1 Eggplant, diced
1/2 Onion, diced
1 Cup Baby Spinach
1 Cup Mushrooms, sliced
1 Head Broccoli, chopped
2 Cloves Garlic, minced
2 Cups Veggie Stock
1/2 Cup of Mixed Herbs, Parsley, Sage and Thyme
Black Pepper to taste
6 Whole Wheat Tortillas

Pesto Sauce
1 Bunch Basil
3 Cloves Garlic
3 Ounces Toasted Pine Nuts
Juice of 2 Lemons
1 Cup Veggie Stock
Black Pepper to taste

Raw Veggies

1.  Preheat oven to 350 F.

Toasted Pine Nuts

2. Mix all of the vegetable ingredients in a large baking dish.  Pour stock over the vegetables.

Roasted veggies

3.  Roast for 30 minutes.  Add the herbs and pepper.  While the vegetables are roasted, blend all of the pesto ingredients in a food processor until smooth and creamy.

4.  Spoon the vegetables on to a tortilla.  Pour the pesto over and roll the tortilla into a wrap.

Goes well with a green salad.

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Day 211 Ranch Pepper Dressing

Ranch Pepper Dressing

3 Ounces Silken Tofu
1 Teaspoon Ground Black Pepper
1/4 Cup Soy Milk
1 Shallot, diced
3 Dates, pitted
2 Cloves Garlic
2 Tablespoons Oregano
Juice of 1 Lemon
1/4 Cup Parsley, chopped
1 Tablespoon Water

In a food processor, combine all ingredients until smooth.  The dates will make this a sweet dressing.

Goes well with a green salad.

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Day 210 Cherry Chocolate Smoothie

Cherry Chocolate Smoothie

1 Cup Frozen Cherries
1/2 Cp Frozen Raspberries
Handful of Spinach
2 Kale Leaves, destemmed
1 Cup Vanilla Almond Milk
1/2 Cup Pomegranate Juice
1/4 Cocoa Powder

Ready to blend

Blend on high and serve.

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Day 209 Peach Perfection Smoothie

Peach Perfection Smoothie

1 1/2 Cups Frozen Peaches
1 Cup Spinach
1 1/2 Cups Vanilla Almond Milk
1/2 Orange Juice
1/2 Teaspoon Almond Extract
1 Cup Ice

a little extra protein

Blend on high and serve.

Ready to blend

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Day 208 Banana Strawberry Smoothie

 Banana Strawberry Smoothie

1/2 Cup Frozen Strawberries
1/2 Cup Frozen Peaches
1/2 Cup Frozen Blueberries
1/2 Vanilla Almond Milk
1 Cup Pomegranate Juice
1 Banana
Handful of Spinach

Blend on high and serve.

Ready to blend

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