Tomato Basil Soup

2 large tomatoes
3 celery stalks
2 garlic cloves
1 small slice jalapeno
1/4th small sweet onion
1 peeled lime, whole w/out skin
5 medium basil leaves
handful of dulse strips

Put all in blender on high setting for about 30 seconds.  Comes out like a gazpacho.  Very flavorful w/a little spiciness.  

Max Flavor Salad

3 oz. spinach
3 oz. arugula
1 package of microgreens
4 small tomatoes, cut 1/8ths
1/2 small sweet onion, half spirals
1/2 small serrano, chopped finely
1 tsp. freshly dried rosemary
1 tbsp shredded dulse (or flakes)
1 large garlic, diced into very tiny pieces
1/4 inch fresh ginger root, cut into small bits
2 limes, squeezed
1 valencia orange, squeezed
cucumber, diced (optional)
red pepper, diced (optional)

Key to this salad is to put spinach and arugula into bowl and cut up until the amount looks far less.  Add lime and orange juice.  Mix well and let sit while cutting up the rest of the salad.  Add each item as it is ready and mix.  The spinach and arugula will wilt and soak up the dressing.  It is very flavorful and drink the dressing when the salad is finished:)

Gingery Pumpkin Pudding

1/3rd small sugar pie pumpkin, seeds and skin removed
1 nectarine
2 red plantains
1 lb. mango juiced, about 2 mangos
1 inch fresh ginger, peel removed
5 medjool dates, pits removed

Put all in blender and blend until smooth.  Or put dates in last and leave them slightly chunky.  Very filling and sweet!

Stuffed Mushrooms Hors D'oeuvres

6 white button mushrooms, large, well washed and stem removed
dulse strips
1 lime, for juice
tiny bits of serrano pepper, optional
sprouts or microgreens
10 grape tomatoes

1. Place small amount of dulse at bottom of mushroom.
2. Place small serrano bit on top.
3. Stuff microgreens into mushroom.
4. Squeeze lime over and let juice sit in hollow. 
5. Slice of tomato on top. 

Enjoy!

No-fat Raw Noodles with Mango Marinara

MARINARA

1 heirloom tomato
5 basil leaves
6 mango chunks
1 sun dried tomato - soaked for 2 hours
1/4 of a sweet red pepper
1 heirloom tomato, cut up into chunks
Pinch of dried oregano

NOODLES

6 small Persian cucumbers, skin on and ends cut off

Spiralize the sweet potato* (I like the white) or cucumber into noodles.  Blend all ingredients except for 1 tomato.  Pour over noodles and add chopped up tomato.  Put a pinch of dried oregano (work well through fingers) onto noodles. Add a handful of microgreens on top.

Variation: Can do sweet potato and apple noodles mixed together in same bowl.

Wild Blueberry Smoothie - Super Easy and Tasty

1/2 cup of frozen wild blueberries (or fresh if you have!)

2 oranges, cut in half and juiced in a hand held juicer

Put blueberries and orange juice into blender.  Blend on high until smooth - about 20 seconds.  Put in straw and enjoy!

Sundried Tomato Dressing over Spinach & Arugula

SALAD

1/4 lb baby spinach, chopped
2 handfuls of arugula (aka rocket leaves), chopped
2 limes, squeezed over greens (allow to sit while make dressing)
cut up 3 small tomatoes or use 20 grape tomatoes
handful of microgreens

DRESSING

1 ripe mango
1/2 red pepper, deseeded and deribbed, cut into big strips
2 sun dried tomatoes, soaked for a couple of hours in water, chopped into pieces
1/2 serrano, I like mine red and ripe
5 basil leaves, rinsed and whole
5 button (white) mushrooms, rinsed well

Salad of arugula and spinach sits with lime juice while cutting up tomatoes and making dressing.  Will wilt the leaves and give them loads of flavor.  Especially needed when not using oil or salt.

Blend the mango, red pepper, serrano and basil on HIGH.  When smooth add the whole mushrooms and blend on LOW until slightly chopped up.  I like to leave it chunky.  Can cut up mushrooms by hand too...but more work.

Taste dressing and see if it needs anything.  Pour over salad.  Mix well. Add microgreens to the top.  Yum-yum!!!