My FAVE Healthy Dressing Options

** Apple Cider Vinagarette:
2 TBLS Extra Virgin Olive Oil  
1 TBLS Apple Cider Vinegar

1 TBLS Dijon Mustard

Sea Salt and freshly ground pepper to taste

(Whisk all ingredients til creamy)

**Olive Oil and Lemon:

2 TBLS Extra Virgin Olive Oil

2 TBLS Lemon--(whisk together)

**Olive Oil and Balsamic Vinegar:

2 TBLS Extra Virgin Olive Oil

1 TBLS Balsamic Vinegar

1 TBLS Dijon Mustard--(whisk together)

**Avocado-Lime Dressing (gluten-free and vegan):
Makes approximately 6 servings (2 Tablespoons per serving)

1 avocado, peel and pit removed
1 Tbsp. of sesame tahini
1 Tbsp. olive oil
5 cilantro sprigs, minced
juice of 1/2 lime

Place all ingredients in a high speed blender and pulse until smooth (about 1-2 minutes).

Organic Orange Hemp Smoothie

Yummy, quick, healthy, delicious!

• 1 frozen banana, chopped
• 1 whole orange, chopped
• 3 tablespoons hemp seeds 
• 2 ice cubes
• 3/4 cup almond milk
• Pinch of cinnamon
• Dash of pure almond extract

1. Place all ingredients in a high speed blender. Process until smooth and creamy. Drink immediately and enjoy!

Yummy, Healthy, Easy Vegetable Soup

This soup is always a healthy hit! It’s easy to make and fills your house with a wonderful, inviting aroma. It’s also a great soup to take to work and heat up for a healthy, wallet friendly meal.
I recommend using organic, local, seasonal vegetables whenever possible. This keeps it super fresh, keeps it green and supports local farmers.  
This is the basic recipe, but please get creative and make it your own by adding and substituting what you like. Make sure to wash all vegetables carefully.

Prep time: 15 minutes
Cook time: About 45 minutes
Makes: 6-8 cups

• Small onion, chopped
• 2-3 Cloves garlic, chopped
• 3-4 Celery stalks, chopped
• 2-3 Carrots, chopped
• 1 Turnip, diced 
• 1-2 Parsnips, diced
• 1-2 Leeks, chopped
• 1 large potato, peeled and diced
• 1 Green and yellow squash, diced
• Fresh sprigs of dill and parsley, chopped
• 3 Cups organic low-sodium vegetable broth and 1 cup water,OR 2 cups vegetable broth, 2 cups water
• Olive Oil or oil of choice
• Salt & Pepper to taste

Optional:

• 2 Cups kale or spinach (Cleaned off the stalk, washed well and chopped.)
• Fresh corn (I love to scrap it right off the ear into the pot)
• Any other fresh veggies you might want to throw in

Heat a few tablespoons of oil in a soup pot, then add the onion, garlic, celery, and cook for several minutes until onions are translucent. Stir in the remaining vegetables and herbs (except spinach or kale.) Cook over medium to low heat, stirring gently and add more oil if needed. I usually salt and pepper a bit at this stage. After 5-10 minutes slowly pour in the stock and/or water. Bring to a low simmer. Partially cover the pot and let simmer for 30 to 45 minutes, until vegetables are tender, not mushy, stirring occasionally.
You can stir in the spinach/kale if you like now. Let simmer another 5 minutes or so, stirring gently. Add more broth or water if needed. 
Salt and pepper to taste. You can also puree this soup for a creamy texture.
Serve with some chopped parsley/dill sprinkled on top.

Enjoy!

Pumpkin Oatmeal

Makes 2 servings

1 cup old-fashioned rolled oats 

2 cup soy milk 

1/2 cup canned pumpkin puree 

4-6 dashes ground cinnamon 

2 tablespoon chopped walnuts 

1-2 teaspoons  honey 

1-2 teaspoons flaxseeds (optional)

Directions

Stir the oats, soy milk, pumpkin puree, and cinnamon together in a saucepan; bring to a gentle boil. Reduce heat to low and simmer 5 minutes, or until the oatmeal reaches your desired consistency. Transfer to serving bowl. Garnish with walnuts and honey. Add a few pinches of flaxseeds.