Creamy Avocado Citrus Dressing

This is a lovely, thick, flavorful dressing that doesn't use much oil. The avocado thickens it while the citrus juices, cilantro, and jalapeno add plenty of flavor. This recipe was inspired by a recipe in the Raw Food, Real World book - with a few minor adjustments!

Ingredients:

• 1 medium avocado
• 1 C fresh orange juice
• 1/3 C fresh lime juice
• 1/4 cup white or yellow onion
• 1/2 of a small jalapeno pepper, seeds removed
• 1 generous handful of cilantro
• 1/4 C extra virgin olive oil
• salt & pepper to taste

Preparation:

1. Put all ingredients except the olive oil in a high speed blender or food processor.
2. Blend until thoroughly combined.
3. With the machine still running, stream in the olive oil so that the mixture will emulsify.
4. Enjoy!

Pasta with Tomatoes and Squash

This is a wonderful way to use those beautiful, fresh summer tomatoes and squash. I'm a big fan of cherry and grape tomatoes, they are so naturally sweet! This is so simple, it's more a process than a recipe! And everything is better with garlic, isn't it? 

Ingredients:

• 1 box whole wheat rotini or pasta of choice*
• 2 T extra virgin olive oil
• 10 -12 cloves garlic
• 1 yellow squash
• 1 1/2 - 2 C grape or cherry tomatoes
• 1/2 - 1 t Italian seasoning

Preparation:

1. Rough chop the garlic and saute it in extra virgin olive oil over low-medium heat.
2. After a couple of minutes, add the squash (sliced or diced) and the whole cherry or grape tomatoes. (I used red and yellow tomatoes.)
3. Stir to coat everything with olive oil.
4. Sprinkle with Italian seasoning and cover.
5. In the meantime, put your pasta on.
6. While the pasta is cooking, stir the veggies every few minutes, and cook until the tomatoes begin to burst.
7. Remove them from the heat and cover them.
8. Finish cooking the pasta.
9. Pour tomato mixture over pasta, add salt and pepper to taste, add nutritional yeast or vegan parmesan if you'd like.
10. Enjoy!

Notes:

*I did not use the whole box of rotini for this recipe. This amount of tomato/squash/garlic mixture will serve two people, or one REALLY hungry person! I always cook a whole box of pasta at a time and save the leftovers for pasta salad or other dishes.

Five Ways to Enjoy Avocado

Avocados are one of nature's super fruits - super tasty and super versatile! They are nutrient dense, full of vitamins and anti-oxidants including vitamin C, vitamin K, vitamin E, vitamin B6, folate, magnesium, lutein, potassium, and beta-carotene. They contain good fats and are naturally sodium and cholesterol free. Avocados can act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like vitamins A, D, K, and E. PLUS they are delish!

Check out these five ways to enjoy more avocados as part of a healthy plant-based diet.

1. Avocado toast! Spread ripe avocado on your choice of toast as you would vegan buttery spread or vegan cream cheese. Top with chopped cilantro, lime juice, and sea salt, and you have a tasty, hearty, healthful breakfast or snack.
2. Make a Quick and Easy Guacamole.
3. Enjoy a Deconstructed Guacamole and Tomato Sandwich. 
4. Make an Avocado Pesto Pasta.
5. Avocado fries are creamy, crunchy, and divine. Here's an easy recipe from PETA that uses pantry staples and a little plant-based milk - easy peasy!

You can also make an awesome chocolate pudding using avocados as the base. The possibilities with avocados are endless! Do you have a favorite way to use avocado?

Buffalo Cauliflower

Buffalo sauce is one of my favorite sauces of all time - and it's so EASY to make a vegan version! It's one of my signature recipes - definitely my most requested recipe of all time. What to put it on, you ask? Instead of animal "stuff" or even tofu, give these cauliflower "wings" a try. Warning: they are totally addictive!

Ingredients:

• 1 head cauliflower, broken into florets
• 1 C almond milk
• 1 C corn meal
• 1 t garlic powder
• 1/2 t salt
• 1/2 t black pepper
• 1/2 C (or more!) Vegan Buffalo Sauce
• Vegan Ranch Dressing for dipping

Preparation:

1. Preheat oven to 400 degrees.
2. Line a large baking sheet with parchment paper.
3. Combine the almond milk, corn meal, garlic powder, salt, and pepper in a bowl.
4. Whisk corn meal mixture until all clumps are gone.
5. Coat the cauliflower pieces with the cornmeal mixture and place on baking sheet.
6. Bake at 400 degrees for 25 minutes.
7. Remove from the oven and place pieces into a large mixing bowl with Vegan Buffalo Sauce.
8. Toss gently until each piece is well covered.
9. Serve with store-bought or home-made Vegan Ranch Dressing.
10. Enjoy!

Ten Ways to Use Lavender Essential Oil

As my essential oils mentor said, lavender is the "Swiss army knife" of essential oils. If you're interested in implementing essential oils in your daily health and wellness routine, lavender is a good place to start. Read on for 10 of the many uses of lavender essential oil!

1. Burns: apply 2-3 drops to soothe the pain of a minor burn.
2. Calm: diffuse or rub a couple of drops in your hands and inhale to calm the mind.
3. Sleep aid: same method in as # 2, or rub oil on your hands and transfer to pillow!
4. Cuts/scrapes: apply directly to the injury to stop bleeding and clean the wound.
5. Bee stings/insect bites: put a drop on a bite or sting to reduce swelling and stop irritation.
6. Chapped lips or skin: rub oil on for relief.
7. Scent your laundry: put a few drops on a dryer sheet to scent your clothes.
8. Eczema/dermatitis: mix with a carrier oil and use topically for eczema or dermatitis.
9. Scar tissue: to reduce or minimize scar tissue, rub on the affected area.
10. Bikini line: apply to skin post-shave, neat. Keeps irritation to a minimum - I promise!

To learn more about certified pure therapeutic grade essential oils, please contact me!