The following recipes are deliciously healthy for you and your precious family. I would like to encourage you to incorporate organics and eliminate dairy products as much as possible. Enjoy and be blessed - Melissa

veggie dressing, dip and marinade

• 6 T extra virgin olive oil
• 2 T organic red wine vinegar
• 1 T unpasteurized honey
• 1 clove organic garlic
• 1 t organic prepared mustard
• sea salt and pepper

Combine all, shake, and serve!

an ever-changing-burst-of -flavor fruit smoothie

inspired by my dear friend Cindy Demkovich, thank you!

• 1 c pineapple chunks
• 1/2 c fresh or frozen blueberries
• 1 c strawberries
• 4 ice cubes
• 1 6 oz cup of soy yogurt (your favorite flavor)
• juice of 1 lemon and/or
• juice of 1 lime
• juice of 1 orange
• 1/2 c Rice Dream vanilla milk (or try almond milk)
• 1/2 t ascorbic acid for good health! (optional)

Place the first four ingredients into a food processor until ice is in small bits. Set aside. In a pitcher add the remaining ingredients and stir until the yogurt is liquid. Add the pineapple mixture and drink right away! I make this every morning for my family and they love it! Add banana, peaches or whatever fruit you like. If you have a juicer then try some carrot juice! Enjoy!

rotini with spring pesto

• 12 oz organic rotini
• 1/4 c extra virgin olive oil
• 12 cloves of garlic (approx. one bulb), peeled
• 1 T fresh basil
• 1/2 c spaghetti sauce, marinara
• 1/3 c pine nuts, toasted
• 4 T veggie parmessan cheese, grated

Cook the rotini as directed and drain. In a food processor blend olive oil and garlic until garlic is minced. Add remaining  ingredients. Blend until mixture is a smooth sauce like a paste. Add rotini to sauce until coated. Serve warm and enjoy!

black-bean-quesadillas recipe

• 2 cups of fresh or frozen corn
• 1 ½ cups soy cheese
• 1 ½ cups black beans
• 1 ½ cups mild salsa
• 4 flour tortillas

Mix the first four ingredients together. Place tortillas on a non-greased baking pan. Spread corn mixture on half of  each tortilla and fold it over. Bake at 375° for 5–8 minutes or until they are warm inside.

You may want to top with more cheese and salsa. I like to add green leaf lettuce as well.

Mmmmm!

tofu stir-fry

• 2 T low sodium soy sauce
• 1/3 cup of water or veggie broth
• 2 t ginger powdered
• 3 T cornstarch
• 3 T coconut oil
• 2 large carrots, chopped
• 3 large cloves of garlic
• 6 green onions, chopped
• 1/2 green pepper, chopped
• 1 c broccoli, chopped
• 8 oz water chestnuts, sliced, drained
• 1 c brown rice, cooked in water or veggie broth

Combine the first four ingredients: soy sauce, veggie broth, ginger and cornstarch. Set aside. Saute vegetables and tofu in oil for 3 to 5 minutes. Add the sauce and gently stir until thickens. Serve over warm rice. Garnish with rice noodles.

ENJOY!