• 1 bunch of kale, deveined and chopped fine
• 2-3 carrots, slivered
• 3 green onions, chopped
• 1 each red, yellow bell pepper, chopped
• 1 cup broccoli, finely chopped
• 1 cup fresh beets (they can be cooked), finely chopped

First, it is helpful to knead the kale after removing the spine, in olive oil for at least a minute.  Using a food processor, chop the vegetables and put in a large mixing bowl.  Pour on the dressing and mix well.  Refrigerate a few hours before serving.

Dressing:

• 1 cup olive oil
• 2-4 tablespoons apple cider vinegar
• 1 clove minced garlic
• 1 teaspoon oregano
• 1 tablespoon basil
• 1 tablespoon sesame seed oil
• 1-2 tablespoons sesame seeds

From www.naturalhealthyconcepts.com

• 1 cup fresh or frozen peas (thawed)
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 1 ounce mozzarella cheese cubed
• 1 TBS plain yogurt
• 2 TBS, 1 tsp buttermilk
• 1 1/2 tsp mayonnaise
• 1/2 tsp balsamic vinegar
• 2 green onions, chopped fine
• 1/2 tsp dried basil
• 1/8 teaspoon black pepper
• 1/4 teaspoon sugar (optional)

Steam carrots and peas (if fresh) for 3 minutes in a small saucepan with a bit of water and tight-fitting lid.  Place the carrots and peas (drained-if from frozen) in a medium-sized bowl.  Add celery and cheese, toss well.  Combine the remaining ingredients in a small bowl.  Spoon over the salad and toss well.  This will keep well in the refrigerator for several days.

From Leo Glland, M.D., The Fat Resistance Diet

• 1 cucumber, peeled and seeded
• 2 cups plain yogurt
• 1 clove garlic, minced
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons fresh mint, chopped, or fresh basil or parsley
• Juice of 1/2 lime

Chop the cucumber and put it into a blender with yogurt, minced garlic, olive oil, and lime juice.  Mix until blended smooth.  Add chopped mint and mix again.  Pour into bowls to serve .  Serves 2.

From Living Light Culinary Arts Institute

• 1 cup water, plus additional water
• 2 medium zucchini, peeled and chopped
• 2 stalks celery, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons mellow white miso
• 2 small cloves garlic, crushed
• 1/2 teaspoon sea salt, or to taste
• Dash of cayenne
• 1 avocado, mashed
• 2 tablespoons minced fresh dill

Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth.  Add the avocado and dill and blend briefly.  Add additional water to thin the soup to desired consistency, and blend.  Serve chilled or at room temperature.  Store in a sealed container in the refrigerator for up to three days.

• 1 clove fresh organic garlic
• 1 inch fresh grated ginger
• 1-1 1/2 cans of Coconut milk
• 3-4 large yams and/or sweet potatoes

Slice yams and sweet potatoes into thick slices and place in a large pot covered with water.  Bring to boil and cook until softened.  Drain liquid (save in freezer for later use as soup stock!).  Mash potatoes.  Add ginger, garlic, and coconut milk and mix.  Use more or less milk for desired consistency.

• 1 bunch carrots, sliced thinly lengthwise 2 inches
• 1 pound of beets, cut into thick strips
• 1 leek, cut in half lengthwise and shredded
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• zest from 1 lemon and 1 mandarin
• 2 teaspoons honey
• 2 tablespoons olive oil
• 1 tablespoon fresh sage
• salt and pepper

Preheat oven to 400 degrees.  In a small bowl, combine orange juice, lemon juice, zest, honey, olive oil, sage, and salt and pepper.  Put the carrots and leeks in one baking dish and pour half the glaze over them.  Put the beets in another dish and pour the rest of the glaze over them.  Stir to cover with glaze.

Cover both dishes with foil and bake for 15 minutes or until the vegetables are tender.  Remove the foil, brush the veggies with the glaze again, and bake until lightly browned and tender, 20-30 minutes.  To serve, combine the vegetables and serve alongside the main course or on a bed of greens with goat cheese.

From Kathrine Page

• 1 package Spanish rice, precooked
• 2 pounds grilled chicken tenders
• 1 can black beans, heated
• 1 head of green leafy lettuce
• 3-5 scallions, diced
• 1 tablespoon minced fresh ginger
• 1 small can green chilis
• 1/2 fresh pineapple, chopped
• 1 red pepper, diced
• 1/2 red onion, chopped
• 2 avocados, chopped
• 2 tomatoes, diced
• 3/4 cup frozen peas
• 1 handful of cilantro, chopped
• zest from 2 lemons
• Caribbean sauce

Prepare all vegetables and chicken.  Lay a bed  of lettuce on an extra large platter.  Add rice, then black beans.  Top with chicken, scallions, ginger, chilis, pineapple, red pepper, onion, avocados, tomatoes, peas, cilantro, and lemon zest.  Pour Caribbean Sauce, mixed with the juice of one lemon over the salad.  Serves 6-8.

From Chef Gigi Warshawsky

• 3 pounds Butternut Squash                  Salt and pepper
• Oilive Oil for brushing and sauteing    Shot of Tobasco
• Butter for sauteing                                 1/2 cup whipping cream
• 1 onion, diced                                           Splash Cream Sherry
• 1/4 cup carrot, diced                               6 sage leaves
• 1 tablespoon garlic, minced         1 pound smoked sausage
• 1/4 cup flour
• Splash of white wine
• 6 cup chicken stock
• 2 tablespoons fresh sage, chopped

Preheat oven to 400 degrees.  Cut the butternut squash in half, seed and prick the inside a few times with a fork.  Lay on a sheetpan, cut side up.  Brush with a  little olive oil, sprinkle with seasoned or garlic salt and pepper.  Bake until tender, about 45 minutes.  When cool enough to handle, scoop out the flesh and reserve.  Discard peel.

In a sauce pan, heat olive oil and butter.  Add the onions and carrots and saute for 2 minutes. Add the garlic and sage and stir for a minute.  Sprinkle with flour and stir with wooden spoon for 1-2 mintues.  Splash with white wine, stir to incorporate.  Add the chicken stock and squash.  Simmer for 20 minutes.

In the meantime, cut up sausage into 1/4 inch dice or half slices.  Heat a small frying pan and add butter and oil.  When butter is starting to turn brown, add the sage and fry until crispy.  Remove sage leaves  for garnish and then saute the sausage.  Reserve.  Blend the soup in a blender.  Blend and add to clean saucepan.  Add the cream, sherry, and sausage.  Adjust seasoning.  Garnish with fried sage leaves, croutons or crusty bread.

from www.naturalhealthyconcepts.com

• 2 1/2 pounds broccoli, steamed slightly
• 2 teaspoons Dijon mustard
• 1/4 cup white balsamic vinegar
• 1/4 cup virgin olive oil
• 3/4 cup dry garbanzo beans (or 1 can of garbanzo beans)
• 1 cup grape tomatoes
• 1/2 cup Feta cheese
• 4 cups mixed greens

Soak garbanzo beans in filtered water overnight.  Cook as directed on package, drain and let chill.   Mix mustard, vinegar and oil.  Combine the broccoli, beans, grape tomatoes, feta cheese, oil mixture and toss well.  Serve on mixed greens.

• 1 large beet, sliced coarsely
• 1/4 cup chopped walnuts
• 2 small bananas, sliced
• 1 tablespoon olive oil
• 2 tablespoons freshly squeezed juice from orange
• 2 tablespoons rice vinegar
• 1 tablespoon goat cheese, crumbled

Combine all ingredients, adding the goat cheese last.  Serve chilled.

From Alison Anton

• 1 baby pumpkin per person
• 1 teaspoon melted butter per pumpkin
• 1 tablespoon maple syrup per pumpkin
• Dash cinnamon and fresh nutmeg per pumpkin

Place the rack in the center of the oven.  Preheat the oven to 425 degrees.

Cutting 1-2 inches around the stem, cut a “lid” for each pumpkin.  Scoop out the seeds from the body and lids of the pumpkins.  Place the lids back onto the pumpkins and set the pumpkins onto a large sheet pan.  Roast for 30-40 minutes, depending upon the size of the pumpkins.  They are done when tender to the touch.  Let cool on the rack for 5 minutes.

Gently transfer the pumpkins to a decorative platter.  Drizzle the melted butter and maple syrup around the insides of the pumpkins.  Sprinkle with the cinnamon and nutmeg.  Close the lids and serve warm.