Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!

Ingredients (use vegan versions):

• a handful or two of daikon sprouts
• 2 organic navel oranges
• 1 ripe avocado

Directions:

Roughly chop the oranges into a bowl
with the sprouts. Toss really well with
the freshly scraped out avocado, enough
to sort of coat everything in avo-y
creamy goodness!

I love this little concoction and have
it at work a lot for lunch because it is
so easy to bring/make/eat and very
satisfying. Juicy, sweet, spicy… You
can add more sprouts, oranges or
another avocado depending on how hungry
you are or how many people you are
preparing this for … enjoy!

Serves: 1

Preparation time: moments

[tubepress mode='tag', tagValue='Had to try the Daikon Sprouts']

Vegeterian Tips: If the above fast food tips do not work for a fast food restaurant that you are at, then just get a meatless burger. Ask for a Big Mac or Whopper without the meat that is the bun, lettuce, tomato, cheese, pickles, and mayonnaise.

Ingredients (use vegan versions):

• 1/4 cantelope cut into pieces
• 1 apple sliced and core removed
• 1 peach sliced with seed removed
• 1 pear (asian is good) sliced with core removed

Directions:

Put all ingredients into a juicer.
Whisk together and pour into glass.
Enjoy this fruity, filling drink!

Serves: 1

Preparation time: 5 mins

[tubepress mode='tag', tagValue='Juice Sweetness']

Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!

Ingredients (use vegan versions):

• 1 orange (per serving)
• halved frozen strawberries

Directions:

Put the orange in the blender. “Pulse”
for a few seconds.
Add strawberries to desired amount.
(allow about 6 oz total per serving!)
Blend until desired consistency!

I hate the sweetened orange juices they
offer at my school, and one can only
eat so many bananas! This smoothie is
quick and easy, and the perfect light
fresh breakfast or snack!

Serves: 1 (or more)

Preparation time: seconds!

[tubepress mode='tag', tagValue='Banana-Free Spring Breakfast Smoothie']

Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.

Ingredients (use vegan versions):

• 3 beets
• 6 apples*
• 1-2 inches of ginge
• 1/2 – 1 lemon

Directions:

Juice the beets, apples, and ginger
(peeled if you want) and then squeeze
the lemon juice in…stir and enjoy!!!
MMMM!!!!!!!!!

*I usually use Braeburn or Gala
apples, although I have used Fugi.

Serves: 1-3

Preparation time: 5 minutes tops

[tubepress mode='tag', tagValue='Best Beet Juice!']

Vegeterian Tips: It s true ladies and gentleman! Certain fast food restaurants are now offering veggie burgers, as well as salads. While most of the salads may come with chicken or meat, you can ask them to leave it off. Just be careful of the dressings, as most have tons of sugar and calories. You also have baked potatoes, or fruit and yogurt options.

Ingredients (use vegan versions):

• 5 bananas
• 1/8-1/4 cup raw carob powde
• 1 cup dates, pitted and chopped
• 1 young coconut

Directions:

1. Slice the bananas into thin pieces.

2. Freeze the banana; I do at least 15
hours.

3. Open up the young coconut and put
the water into a bowl, scrape the meat
out, chop that up and put it in the
same bowl. Then, throw the dates in
the bowl to soak for a while. maybe an
hour or two.

4. After the bananas are frozen:
put the date/coconut mixture in the
food processor and blend away until it
is smooth.

5. Add the carob powder and blend away
again until it”s all mixed together.

6. Add the bananas, you can thaw them
for 5 minutes…I usually don”t. Start
processing away.

It turns into this fluffy chocolate-
type mousse. Sooooo good!

I have also used strawberry and
mango instead of coconut & carob, that
is good too!

Serves:

[tubepress mode='tag', tagValue='Fluff']

Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.

Ingredients (use vegan versions):

• handful of raw cashews
• handful of raw almonds
• handful of organic dates
• 2 tablespoons carob powder
• 1 banana
• 1/2 cup shredded (unsweetened) coconut
• 2 tablespoon freshly squeezed lemon juice
• 1 tablespoon flaxseed oil

Directions:

Put cashews, almonds, dates and carob
powder in processor to combine into
breadcrumb-like texture. Add just
enough water so that mixture combines.
Press mixture into pie plate lined with
saran wrap (cling film). Put in freezer
to set for about 5 minutes

Rinse processor.

Add to processor banana, coconut,
lemon juice and flax oil and blend till
creamy and smooth.

To serve: Lift up crust, peel of
saran wrap and put back on plate. Spread
lemon creme on base. Serve.

Serves: 2-6

Preparation time: 15 minutes

[tubepress mode='tag', tagValue='Lemon Creme Pie With Carob Nut Crust']

Vegeterian Tips: Make it a goal to eat at least one piece of raw fruit or a handful of raw vegetables every dayI try to eat an apple first thing in the morning to get it out of the way.

Ingredients (use vegan versions):

• (All produce should be organic and washed.)
• 1 package spring roll skin (found in Asian grocery and contains only rice)
• 1 bunch fresh cilantro (with stems )
• 1 cup finely chopped carrots
• 1 cup chopped cucumber
• 1/2 cup chopped green onion (red onion is an okay substitute)
• 1 handful bibb lettuce (about 1 cup)
• 1 cup chopped celery
• 1 fresh avocado, skinned, pitted, and chopped
• juice of 1/2 line or 1 1/2 tablespoon bottled juice
• 1 tablespoon freshly grated ginger

Directions:

Chop all of the vegetables, and toss i
a mixing bowl. Boil water in a pan at
least the width of the spring roll
skins. Submerge each skin in the boiling
water for a count of 5, then roll each
one as you go. (They want to stick
together like glue.)

Gently take the skin out of the water.
Run the skin under cold water for a few
seconds, so handling is easier. Wet a
plate, and spread out the spring roll
skin. Place the filling on the s/r skin,
making a line on the edge closest to
you. Roll it up, folding in the left and
right corners (like burrito). Continue
with the rest.

This is a great way to use any fresh
produce you may have in the fridge.

This recipe is:
Vegan, Gluten Free, Wheat Free, Dairy Free, Casein Free, Vegetarian, Organic.

Here are some dipping sauce ideas: Peanut butter with a dash of soy sauce

OR

1/2 cup fresh lime juice

1/4 cup sweetener

2 tablespoons Soy Sauce or Tamari

1 tablespoon chopped fresh cilantro

2 minced garlic cloves

Warm until vegan sugar dissolves, whisk and chill. You can add hot sauce or pepper flakes
if desired

Enjoy!

[tubepress mode='tag', tagValue='Fresh Rolls - Thai Restaurant Style']

Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!

Ingredients (use vegan versions):

• one large tortilla
• 1/2 cup vegan vanilla yogurt
• 3 large strawberries
• one banana
• 1 cup cantaloupe
• 1 cup pineapple
• 2 apricots
• 2 kiwis
• 1 orange (2 clemintines)

Directions:

Depending on the size of your tortilla,
you may need more or less of the
ingredients listed. First, spread the
yogurt over the tortilla, enough to
make fruit stick. Then cut the fruit
into small enough pieces to vary each
bite of the pizza. Next arrange the
fruit on the tortilla, using more
yogurt for paste if needed. Cut into 8
pieces (if you want 8 servings!) and
serve!

Serves: 8

Preparation time: 10 minutes, if that

[tubepress mode='tag', tagValue='Fruit Pizza']