Avocado Hummus with a Jalepeño Kick

Ingredients

• 1 15 oz can of garbanzo beans
• 1 tablespoon tahini
• 1 tablespoon extra virgin olive oil
• 1 ripe avocado
• 1 medium sized jalapeño, seeded and chopped
• ¼ of a lemon
• 2 cloves garlic minced
• 1 tsp cumin
• ½ tsp paprika
• 2-3 tablespoons of water or juice from garbanzo beans
• sea salt and pepper to taste

Instructions

1. Drain and rinse garbanzo beans, setting aside some of the liquid.
2. Combine all ingredients in a high speed blender or food processor and blend on high for about 2 minutes, until texture is smooth.
3. Add water or juice from chickpeas to thin to desired consistency

Sweet Potato Hash

Ingredients

• 2 sweet potatoes
• 2 yellow onions
• 3 tablespoons coconut butter
• 1 tablespoon Cajun seasoning
• 1 teaspoon sea salt
• 1 tablespoons coconut sugar

Instructions

1. Wash and peel the sweet potatoes. Slice each sweet potato in half lengthwise and widthwise. Slice each piece in half lengthwise again , then slice into ¼ inch slices.
2. Slice the onions into quarters, and then slice thinly.
3. Place the coconut butter in a large skillet over medium high heat. Add the sweet potato and onions to the skillet. Sprinkle with the Cajun seasoning, sea salt and coconut sugar. Mix well and cook for 10 minutes.
4. Reduce the heat to low, cover and cook for 12 minutes. Remove the cover, increase the heat to medium high, and cook until the potatoes are tender and caramelized. Enjoy!

Spring Vegetarian Chili Soup

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 yellow onion, medium diced
• 1 large red bell pepper, medium diced
• 2 zucchini, unpeeled, ends removed, cut into quarter moons.
• 2 ribs celery with leafy tops, chopped.
• 4 cloves garlic, pressed, grated, or finely chopped
• ¾ tablespoon ground chipotle pepper powder
• 2/3 Cup fresh corn cut from the cob
• 1 28oz can plum tomatoes with the juice, pulsed a few seconds in a food processor
• 1 16oz can organic kidney beans, drained and rinsed
• 3 vegetable bullion cubes- gluten free and low sodium
• 3-4 cups purified water
• 1 pinch crushed red pepper flakes
• 1/8 level teaspoon cayenne pepper
• ¾ tablespoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon fresh thyme leaves or ¼ teaspoon dried
• ½ tablespoon organic local honey
• Garnish possibilities: gresh chopped cilantro, sliced avocado, toasted pumpkin seeds

Instructions

1. Prepare all ingredients as listed above.
2. Heat olive oil over medium heat in a large soup pot. Add onions, red bell pepper, zucchini, and celery and sweat about 10 minutes, stirring occasionally, until vegetables are tender.
3. Add garlic, chipotle powder, corn, crushed tomatoes, kidney beans, and ½ cup water.
4. Cook another 5 minutes, stirring occasionally (don’t let garlic burn)
5. Add 3 cups water and bullion cubes, bring to a boil and let simmer 10 minutes to let the cubes dissolve.
6. Reduce heat to medium low and add crushed red pepper flakes, cayenne, chili powder, cumin, salt, black pepper, thyme, and honey. Stir well to combine.
7. Let soup continue to cook another 10-15 minutes, check taste and add additional salt and pepper if needed.

Soup lasts up to 3 days in refrigerator.

Farmers Market Greens

Ingredients

• 2 cups fresh green beans
• 3 zucchini
• 1 shallot, minced
• 1 garlic clove, grated
• 1 bunch fresh basil
• 2 Tablespoons pine nuts, toasted
• 2 Tablespoons Extra Virgin Olive Oil
• grated or shaved fresh parmesan cheese (optional)
• sea salt and pepper to taste

Instructions

1. Cook the beans in boiling water until just tender ( about 4 minutes) allow to cool.
2. Cut beans into small pieces.
3. Peel off skin of zucchini, then peel the outer zucchini into ribbons with a vegetable peeler ( do not use the heart or “center” of the zucchini). Place in a bowl with the beans.
4. Add the minced shallot and grated garlic.
5. Toss with the oil and top with fresh basil, toasted pine nuts, and parmesan shavings.
6. Add sea salt and pepper to taste.

Grilled Salmon with Watermelon Salsa

Ingredients

• 4 tablespoons organic extra virgin olive oil (EVOO)
• 2 teaspoons chili powder
• 1 garlic clove, minced
• 6 (4 ounce) pieces of wild salmon
• Sea salt and freshly ground pepper to taste
• 2 cups watermelon
• 1 small jalapeno pepper, seeded and diced
• 1 small red onion, diced
• 1 avocado, peeled and chopped

Instructions

1. In a large bowl, add 2 tablespoons EVOO, chili powder, garlic, sea salt and freshly ground pepper to taste. Stir to combine. Add salmon, skin side up, and marinate in the refrigerator for 20 minutes.
2. On an indoor grill or outdoor grill using a grilling pan or wrapping individual pieces in aluminum foil, grill 3 -5 minutes until desired doneness.
3. In a medium bowl, add watermelon, jalapeño, onion, avocado, 2 tablespoons EVOO, sea salt and freshly ground pepper to taste. Stir to combine.
4. Serve grilled salmon with salsa.

Vegetarian Black Bean Chili Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes
• 1 teaspoon olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 ½ tablespoons chili powder
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• ¼ teaspoon chipotle chili powder or cayenne pepper, if you like a kick
• 1-15 ounce cans of black beans (do not drain)- look for BPA free cans
• ¾ cup tomato sauce
• salt and pepper to taste
• ½ cup GO Veggie! Lactose Free Cheddar Shreds
• Cilantro, avocado and sour cream or greek yogurt for garnish

Instructions

1. Preheat oven to 400 degrees F. Poke holes in sweet potatoes with a fork then place on foil-lined baking sheet. Roast potatoes in the oven for 40-50 minutes or until you can poke a fork or knife into the middle of the potato.
2. While the sweet potatoes are roasting, prepare the chili by heating oil over medium-high heat. Add in onion, bell pepper and garlic; cook until onion softens about 6-8 minutes. Next mix in chili powder, oregano, cumin and chipotle chili powder or cayenne; stir for 1 minute. Mix in beans and tomato sauce. Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sweet potatoes are done cooking and chili thickens. Taste and season again with salt and pepper or additional spices.
3. Once sweet potatoes are done, split them open. Place about 1/3-1/2 cup of chili in each potato then sprinkle with 2 tablespoons of cheese. (You will most likely have extra chili leftover which you can serve on the side.) If you’d like you can place them back in the oven for 5 minutes to help the cheese melt a bit. Sometimes I stir the cheese in with the black beans before I stuff the sweet potatoes – this ensures that the cheese gets ooey-gooey. Top potatoes with cilantro, avocado and greek yogurt or sour cream, if desired.