Roasted Vegetable Soup

Roasted Vegetable Soup
Follow the recipe, or add any available summer veggies!
2 medium zucchini, sliced in ¼-inch slices
2 summer squash, sliced in ¼-inch slices
1 red bell pepper, cut into 1-inch chunks
1 orange bell pepper, cut into 1-inch chunks
1 cup fresh green beans, trimmed and cut into 1-inch pieces
Coconut Oil Spray
1 teaspoon fresh thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 cups water
6 tsp vegetable broth
Preheat oven to 400 degrees. Line a cookie sheet with foil, and place chopped vegetables on it. Spray with coconut toil, and sprinkle with spices, toss to coat. Cook vegetables for 20 to 25 minutes until slightly fork tender. Add water to a stockpot, and bring pot to boil, add broth, and return to boil. Remove vegetables from oven and scoop into the pot. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Adapted from a recipe in: The Wheat Free Diet & Cookbook

Diet Comparison Chart

It all kind of started with eggs. They were one of the last things that I finally took out of our diet so we could be completely vegan… but I’d always intuitively felt that they were healthy, and I missed how good they made me feel. When I had an omelet that my brother made me in Arizona, I really began deliberating over the whole vegan thing. Only lately staying strictly on a high carb vegan diet, my weight refused to budge even an ounce. Even working out really hard, such as in a group class, in a cycling class, on the treadmill, nothing was working. Next I made a strange discovery that whenever I ‘cheated’, and ate an egg, would I lose a bit of weight. And that began to really make me think critically about the way I was eating.

I looked into the reasons why other people had ‘fallen off the vegan wagon’, and discovered that it was because they were lacking vitamins to make their body run correctly. They were experiencing fatigue, digestions issues, hair loss, cavities, loss of appetite, weight gain, unrestful sleep, lowered immune system, depression… I was surprised to realize that my husband and I, combined, had all or most of these problems… and that we didn’t have them before. And in kids, symptoms of vitamin deficiency included unrestful sleep, less vibrant skin, loss of appetite, fatigue, and distended bellies… the girls were showing all of these ills, things I had noticed in them, but had not even considered was due to our ‘perfect vegan diet’.

I remember feeling so wonderfully healthy when we started eating vegan about a year and half ago, so what had gone wrong? How did we get so unhealthy, and how did we not notice? I imagine what made the biggest difference at the beginning, was merely removing all the processed foods from our diet, and starting to eat vegetables that caused us to feel so well, but slowly we became deficit in the foods we were restricting ourselves from, and the last couple of months we’ve just been feeling awful. So, after reviewing everything I had learned, we decided to stop being vegan.

But then… what do we eat? I started looking at how people eat, and why, and success they have with their chosen diet, and as I researched I put all the ‘diets’ into a simple chart. What I discovered was that the people eating ALL these different diets… were ALL healthy! But how could that be? Some don’t eat meat, some eat meat but no dairy, some eat grains, others don’t, and it became very confusing. Finally I started looking at the linking factors, which seem to be vegetables. A LOT of vegetables. Everything else had its place in the food habits of these people, but veggies at every meal seem to be at the core of success for them all. Also, quality of food was a link between the diets. Pasture raised eggs, organic grown produce, raw nuts, whole grain bread. No junk food, or processed food. Whole, natural food, that was the reigning theme throughout all the library books, eBooks, medical sites, diet sites, and blogs that cataloged how this or that diet was the best because BLANK. The link I am sure is the vegetables, and quality of food.

Here is my chart, the green is things that you are allowed to eat on the diet. The light green with “Lim” is for things that are allowed to be eaten in limited quantities. The dark green with “Focus” is the main food group of the diet. There are complexities to each diet, but undressed, down to the basics, these are their do’s and don’ts.

Click on the photo to see it clearly, or download it here: Diet Comparison Chart

Diet Comparison Chart

I had eggs for breakfast this morning, and am full and satisfied. I’m glad that we did the vegan thing for a while, because it stopped our cravings for most processed foods, and we had to learn to cook and enjoy vegetables. So with our new healthier eating habits, we’ve started incorporating meat and dairy back into our diet. And instead of focusing on any specific diet, as a family we agreed to simply eat the best quality food we can.

Coconut Rice Pudding

Coconut Rice Pudding
1 can coconut milk (about 2 cups)
2 cup cooked rice
1 tablespoon of honey, agave, or maple syrup
1 dash of cinnamon
1. Add the coconut milk to a small pot. Make sure that you mix the can thoroughly before using to ensure the liquid and solids are evenly mixed (they can sometimes separate in storage).
2. Bring the coconut milk to a simmer over medium-low heat.
3. Add the honey and stir to combine.
4. Add rice and continue to stir until it is evenly distributed.
5. Let the mixture continue to simmer in the pot for about five minutes. The liquids should boil off and the mixture will become thicker.
6. Spoon into dishes and sprinkle the top with cinnamon. Garnish with a sprig of mint if you’re feeling fancy!

I found the recipe HERE

Vegan Spaghetti O’s

I found lots and lots of recipes for homemade vegan Spaghetti O’s, I was going to post the recipe that we tried, but I lost it. I’m not going to try hard to relocate it, because my family only sort of liked the one that we tried. But it’s easy to locate more, and we might try again!

Soft Bean Burritos

I can’t find the website where I saw this great quick recipe for sauce, but when I saw it I thought it would be great to use as a base for soft tacos. We all loved this quick tasty mexican food dish, I even got picky eater Kaylee to eat it!

Enchilada Sauce
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: Makes 2 ½ cups
1 8-ounce can tomato sauce
1 ½ cups water
2 tablespoons cornstarch
1 ½ tablespoons chili powder
¼ teaspoon onion powder
1/8 teaspoon garlic powder
Combine all ingredients in a saucepan until well mixed. Cook and stir over medium heat until thickened. Serve over Mexican flavored foods.

Soft Bean Burritos
1 can black beans, drained
1 can corn
1 can of refried beans
10 small soft corn tortillas
Combine both beans, and corn, in a sauce pan over medium heat, blend well. Preheat ENCHILADA SAUCE in a frying pan on the stove at medium heat. Spoon the bean mixture on half the tortilla, and fold in half. Cook in enchilada sauce nearly two minutes, remove from heat and enjoy!

Two Vegan Baking Basics

DIY Gluten-free Flour
This recipe works for almonds, flax feeds, or oats:
1. Measure out 1 or 2 cups
2. Place into your blender
3. Secure the blender lid and place tamper inside blender (use tamper if necessary to get almonds moving)
4. Turn blender on high (for Vitamix use High, Speed 10) for 7 seconds, done!
Original instructions found here at: Simply Whole Foods

Flax Seed Egg Replacer-One egg equals 1 tablespoon flax meal plus 3 tablespoons water, and you do not need to make each one individually.
-In a small bowl, add flax meal followed by water, stirring as you go with a whisk or a fork.
-Refrigerate. This is key! Place the bowl of eggs in the refrigerator for a minimum of 15 minutes, but up to an hour is best. This will allow your egg to “set up”. Don’t skip this important step!
The above excerpt is from: Bonzai Aphrodite

For more information on flax seeds as an egg replacer read about it here: Vegan Baking

A recipe that uses both is:
Mint Brownie Bites
found at Begin Within Nutrition
1/2 cup coconut oil (melted)
1/2 cup honey
3 flax eggs
1/2 teaspoon peppermint extract
1 cup almond meal
1/3 cup cocoa powder
1/4 teaspoon baking soda
-Preheat oven to 350 degrees. Spray a mini-muffin tin with cooking spray, set aside.
-In a small bowl, whisk together liquefied coconut oil, eggs, honey and peppermint extract.
-In a medium bowl, combine almond meal, cocoa powder, and baking soda.
-Mix wet and dry ingredients together until well combined and a batter is formed.
-Pour batter into mini-muffin cups, 2/3 way full.
-Bake for 15 minutes or until a toothpick inserted comes out clean.
-Cool and enjoy!

They turned out okay, my hubby didn’t like them, but the girls finished them!

Avocado Corn Salad

This is our new favorite family recipe!

Avocado Corn Salad
Serves 4
1 can of corn, or two ears of cut corn
2 roma tomatoes
1 medium cucumber, diced
1 avocado
1 tsp. Garlic powder
Lemon Juice
½ tsp. Salt
fresh ground pepper (optional)
Mash avocado with garlic, salt, and lemon. Add to a large bowl with the everything else, combine, refrigerate until ready to use.

Banana Milk

This was a bit of a fail. I loved the simplicity of the idea, just blend a couple bananas in some water, and Banana Milk! I was really hopeful, so we tried it with a few different cereals, and it just didn’t work. I know other people enjoy it, so maybe it will work for you!

Chocolate Cake, healthy-ish of course…

Over the last few weeks I tried out a couple recipes for my daughter’s birthday party that was the other day. The first one was good, everyone liked it except my husband, who said it tasted like chocolate covered beans… which is was I suppose…

Black Bean Brownies
1 1/2 cups black beans, drained and rinsed very well
2 tbsp cocoa powder
1/2 cup oats
1/3 cup pure maple syrup or honey
2 stevia packs or 2 tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
2/3 cup chocolate chips
optional: more chips, for presentation
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
This amazing recipe is from one of my new favorite hot spots for vegan desserts: Chocolate Covered Katie

This second recipe was great! But not vegan, and so close to tasting like actual cake that perhaps it was too spot on. The recipe was so complex that the kitchen was a disaster afterward, everything was messy including the blender, the food processer, a sauce pan, measuring cups, two mixing bowls, and the baking pan! On top of that the cake was soooo tasty that we all had an extra piece each, and I gained nearly two pounds from it!

Chocolate Cake
1 1/2 cup packed almond meal
1/2 cup cocoa powder
1/2 teaspoon baking soda
pinch salt
1 1/2 cup packed pitted dates
1/2 cup water
3 eggs
2 Tablespoons coconut oil
2 teaspoons vanilla
1. Preheat oven to 325 degrees.
2. Mix together all dry ingredients (almond meal, cocoa powder, baking soda, and salt) in a bowl and set aside.
3. Place the dates and water in a food processor or strong blender and blend until it forms a smooth paste.
4. Mix the date paste with the wet ingredients (eggs, coconut oil, vanilla), and mix until smooth.
5. Add the wet to the dry and stir until smooth.
6. Grease an 8″ round cake pan, and pour in batter.
7. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for at least 10-15 minutes before serving so that it has time to set.
-Make your own almond meal by processing raw almonds until no large chunks remain. Don’t over process because it will turn into almond butter.
-You may soak the dates for a few hours or overnight to make them softer and easier to blend.
-You can melt the coconut oil by putting it into your preheating oven, that saves getting an extra sauce pan messy.
I found the original recipe here: Spoonful of Sugarfree
(The frosting was basic buttercream using vegan butter and almond milk.)

Tomorrow I’ll post what cake we actually ended up doing for Meg’s Birthday Party :)

Focus on Food Essays and Recipes – Part 7

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Seven of the Seven Part series…

It’s great these days, because we get excited about food seasonally, it’s something to look forward to! When summer came, the first peaches were amazing, now that it’s fall, we’re enjoying autumn squash, including butternut squash, pumpkins, zucchini, and acorn squash, food ingredients that we never cooked with before.

It’s hard to stay hyper focused on something long term. It’s stressful and tiring to stay focused on one life topic, day after day, meal by meal. Sometimes I think we did it the hard way, and other times I know this was how we needed to do it, for our family, to slowly change habits, try out different diets and ways of eating a plant based menu. I feel that with this choice to be simply a whole food plant based vegan, that we are finally on the right track for now, on the path of something healthy that we can maintain long term.

“Many times when people hear about the health transformations they jump right into the lifestyle without fully realizing the mental, emotional and lifestyle changes that are required to succeed long-term. Old unhealthful habits have to be replaced by new healthful ones. This is a very slow and painstaking process that requires conscious effort. You’ll still be living in a culture where destructive habits are encouraged and supported. It will seem sometimes like you’re the only one in the world who cares about living healthfully. On top of all that, you’ll have to have enough resolve and commitment to get through stages of healing that may include feelings of weakness, anxiety, lack of energy, and flu-like symptoms. The process of detoxification can be unpleasant at times. Ultimately, the benefits you reap WILL be equal with the effort you sow.”

Oatmeal Chocolate Chip Banana Pancakes
1 cup old-fashioned oats (can be gluten-free)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ripe medium bananas, cut into chunks
3/4 cup vanilla almond milk
1 cup of chocolate chips, vegan chips, or carob chips
1. In a blender, add chunks of banana and almond milk. Puree for 30 seconds or until thoroughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined about 1 minute. Set aside to thicken up. After a few minutes check the consistency of the pancake batter it should be somewhat thick. If they appear to too thick, add a tablespoon or two of almond milk and blend again.
2. Lightly coat a large nonstick skillet or griddle with vegan cooking spray or vegan butter and heat over medium heat. Drop batter by 1/4 cup onto skillet and gently spread out a bit with a spoon. Place 5-6 chocolate chips on top of each pancake and cook until bubbles appear on top, about 2 minutes. Gently flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil or cooking spray. Top with peanut butter, maple syrup, fruit or whole fruit jam.

Mexican Pumpkin Soup
Serves 4
1 TBSP garlic, minced
1 TBSP chili powder
4 cups low-sodium vegetable broth
1 (15 oz) can pure pumpkin (NOT canned pumpkin pie!)
1 (15 oz) can black beans, drained and well-rinsed
5 medium red potatoes, diced into 1/2 inch cubes
1 tablespoon oregano
pinch of cayenne or other red pepper
1/3 cup unsweetened soy milk or other non-dairy milk
salt, to taste
¾ cup low-sodium salsa
2 avocado, diced (optional)

Put all ingredients (except avocado) in a soup pot, bring to a boil, then reduce the heat and simmer for 10 to 15 minutes.
Top with diced avocado.

Focus on Food Essays and Recipes – Part 6

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Six of the Seven Part series…

At the start of the year we tried to eat less meat & cheese, progressing to “vegan’ with the salads and icky tofu that implies. Next we tried going raw, when that didn’t work we tried the raw til four plan. Even that was too difficult for us to maintain, so we tried gluten free vegan for three weeks, but since that was also a no go, we’ve backed up a bit. People are having great results with just a basic whole food plant based vegan diet. Low fat, by only using small amounts of oil, and with a little bit of whole wheat, a bit of fruit for sweetness. It’s the type of menu used in the movie Forks Over Knives, and the book Food Over Medicine. This way of eating provides more variety of food than the other diets we were trying this year, and combined with some exercise is helping to heal and cure people. We’ve eaten this way for most of September, and for the first time all year we’ve been excited to cook healthy meals. Excited to eat what we cook, knowing that it will taste fabulous!

We have also lately been cutting way back on bread/wheat products. “The processing of many breads has led to it becoming addictive to many who find themselves craving the carbs inherent in wheat along with the salt and sugar additives. For many people, wheat is addictive, it meets all the criteria for an addictive product: People crave it, consuming it creates a desire for more, lacking it triggers a withdrawal phenomenon. If you try to quit smoking, you’ve got “crutches” like nicotine patches and gum. If you try and quit wheat, what have you got? Nothing, to my knowledge. Nothing but sheer will power to divorce yourself from this enormously destructive, diabetes-causing, inflammation-provoking, and addictive substance. Though food addiction can be a powerful and debilitating illness, like alcohol and drug addiction, grain addiction can be overcome.”

Burrito Bowl
-2-3 cups cooked rice
-1 can refried beans (no lard), warmed and thinned with a splash water
-1 15 oz. can black beans, drained, rinsed and warmed
-Corn, canned or frozen or fresh, warmed
-1 avocado, smashed up with a little lemon juice and salt added to it
-1 cup or so of Salsa Verde
Layer the above ingredients into some bowls, and enjoy!

Baja Bean Chip Salad
Serves 4
1 15 oz. can petite diced tomatoes
1 15 oz. can black beans
1 15 oz. can corn
1 green pepper, seeded and diced
2 small avocados, diced
Salt and pepper to taste
Salsa or Salsa Verde
Corn tortilla chips

Combine the diced tomatoes, black beans and corn in a colander in the sink and rinse well. Shake well to “dry.” Set out all food on the table, then layer the ingredients anyway you like over a plate of tortilla chips!

Focus on Food Essays and Recipes – Part 5

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Five of the Seven Part series…

We watched Forks Over Knives in the summer of 2012 along with all the other eye opening movies about plastics, chemicals, electric cars, farming practices, and how modern food is killing us. This was actually the first one we saw regarding going vegan and eating a plant based diet. Knowing that a burger and chocolate cake is “unhealthy” in theory, is different than seeing what a plant based diet can do, even reversing heart disease and diabetes. It was shocking at the time, we absorbed what we were able to, decided to attempt to eat less meat, and then continued watching more documentaries. Our resolve to eat less meat continued, and now that we have achieved a 99% meat free life, with very little dairy, we decided to watch it again. As we watched the movie again, now with a different mindset, we could enjoy better how much sense the movie makes. We also noticed that the “healthy food” they were eating looked so much better than the last time we watched it. Dishes and platters of food that before looked alien and worrying, now were making us hungry! It firmed our resolve to finish out the year focused on food, and solidifying the eating habits that are finally really coming together for us!

Blackberry Smothered Peaches
Ingredients:
8 oz. peaches
8 oz. blackberries
Directions:
Slice peaches into a bowl.
Blend blackberries into a sauce and pour onto the slices.

Chocolate Oatmeal
Serves 4

2 cups gluten free rolled oats
2 cups almond milk
2 tsp. vanilla
2 banana, sliced thinly
2 TBSP. chocolate or carob powder
3 apple, chopped into very small squares

In a saucepan combine 2 cups of oats, 2 cups of almond milk, and 2 cups of water. Bring to a boil, reduce heat to medium, cook for about eight minutes, stirring frequently. Add vanilla, bananas, and powder. Stir well. Cook for several more minutes, or until desired consistency, do not overcook. Top with bits of apple.

Focus on Food Essays and Recipes – Part 4

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Four of the Seven Part series…

As we’ve been muddling through new recipes, new flavors, new styles of cooking, we have not been totally successful, falling back on our old patterns of eating when all this newness becomes overwhelming. As a family we agree that when we eat plant based we all feel strong, more energetic, and generally happier. So we decided to recommit over the summer, especially with all the fresh seasonal food choices available. We also discovered something called Raw Till 4, meaning 4pm, it’s a way to get much of the benefits of eating a raw lifestyle, but still have a hot comforting familiar vegan dinner. It’s something that I’ve maintained for three weeks this month, and hope to continue through the summer. “Why go raw? Heat changes the molecular structure of foods, rendering nutrients mostly unusable. Cooked and otherwise denatured or processed food is less digestible than raw food…Biologically-appropriate raw food provides all the nutrients that the body requires, as it does for all the other species of animals on the planet.”

These are the lyrics of my current favorite power song to get me through the cravings:
Something has changed within me, Something is not the same, I’m through with playing by the rules
Of someone else’s game, Too late for second-guessing, Too late to go back to sleep, It’s time to trust my instincts
Close my eyes: and leap! It’s time to try Defying Gravity, I’m through accepting limits, ’cause someone says they’re so
Some things I cannot change, But till I try, I’ll never know!, Defying Gravity from the musical Wicked

Focus on Food Essays and Recipes – Part 3

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Three of the Seven Part series…

Changing the way you eat is not about cutting foods out of your diet. That’s the part most people get hung up on. It’s not about deprivation, it’s about change. Saying “I’m not going to eat cheese today” gets you nowhere. All you can think about is cheese. Instead, if all day you are thinking about the wonderful juicy peach you bought for an afternoon snack, and how tasty that will be, you have positive thoughts. What we learned this month is to focus on what we are able to enjoy. It can’t be looked at as “I’m going vegan, I can’t eat any ‘real’ food!”, or your list of eating choices will be very limited. It must be “I’m going vegan, I can eat these foods!” Then make a list of healthy sweet and satisfying vegan alternatives such as Pina Colada Juice, Bell Pepper Romaine Salad, Apples & Peanut Butter, Pistachios & Cashews, Cucumber Carrot Salad, and Fresh Oranges. Looking over even this short list, is it any wonder that simply eating healthier food can cure illness? I had the first salad of my life this year, and it was not so bad as I’d imagined!

These are our two favorite recipes from this month:
Pear Juice
2 Pears
2 Green Apples
1/4 Lemon (optional)
Juice.

Mono Meal of Pears
dipped in real peanut butter and raw honey

Focus on Food Essays and Recipes – Part 2

In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part Two of the Seven Part series…

When we cut out meat, we went through a couple bad weeks before the cravings faded. The same happened with milk. Recently cheese was next, and it was so hard, three solid days of shaking like drug addict. What I could not manage to give up was the bread, finally I buckled down and went through my four worst days of withdrawal, including flu-like symptoms, cold sweats, and withdrawal shaking, but broke down on the fifth day. Jared lasted about the same. Obesity has long been blamed on weak willpower, overeating, genetics and lack of exercise. Now scientists increasingly are seeing signs that suggest there may be an additional contributor: food addiction. Research has confirmed what has been long suspected: food makes us feel good. Food triggers the body to release neurological chemicals similar to pharmaceutical drugs like Valium. When we are driven by addictive food cravings, just like with drugs or caffeine, we are more likely to overindulge. It’s difficult to say just eat less bread, it would be similar to asking a cocaine addict to scale back their use. The addictions interactions with your brain chemicals would not allow this, which is why drug rehabilitation usually operates on a cold turkey basis. As we discovered with meat, once you stop eating the foods your body can’t process, your body feels better, and does not have any interest in those foods. Even a few months ago I could never imagine a future that I would not need bread as a comfort food. Now I’m looking at trying to create that future, and it’s both scary and exhilarating.

These are our two favorite recipes from this month:
Morning Sun Juice
4 oranges
1 apple
1 pear
1/2 pineapple, chopped
2 TBLS honey
Juice ingredients, whip in the honey

Cucumber Carrot Salad
1 head romaine lettuce, chopped
1 cucumber, diced
1 large tomato, diced
2 carrots
1 red bell pepper, diced (optional)
Place all salad fixings together in large salad bowl. Serves 1-2.