• 1 package refrigerated crescent rolls (or Bob’s Red Mill Pizza Dough)
• 2 packages cream cheese (8oz. each)
• 2 tablespoons Veggennaise
• 1 tablespoon Dill weed
• Salt and pepper to taste

Vegetables, sliced or diced:

• Zucchini
• Cucumbers
• Mushrooms
• Tomatoes, seeded
• Red peppers
• Green onions

From Carmen Anderson

From Silvana’s Kitchen

• 2 cups mangos, fresh or frozen
• 1 1/2 cups of freshly brewed decaffeinated Green Tea
• 1 tablespoons of honey
• 2 teaspoons freshly grated ginger root
• 1/2- 1 tablespoons flaxseed meal
• ice

• 3 cups Baby Spinach (pre-washed bagged spinach will do)
• 1 hardboiled egg
• 1 medium apple, peeled and sliced
• 8 walnut halves
• pinch of salt
• freshly ground black pepper

• 1 bag frozen corn
• 1 can garbanzo beans, thoroughly rinsed and drained
• 1 can red beans, thoroughly rinsed and drained
• 1 can black beans, thoroughly rinsed and drained
• 1 red onion, chopped (or 4 green onions)
• 1 cup cilantro
• 3 tomatoes chopped
• 1 can chopped green chilies, drained
• 1/2 cup green tomatillo salsa
• 1/2 cup red salsa

• juice of 3 limes
• 1 teaspoon cumin
• 1 teaspoon chili pepper
• 1/4 cup olive oil
• dash of Tabasco (optional)

• 2-4 red potatoes, cut in about 1 inch cubes
• 1 zucchini, cut into cubes
• 1 yellow squash, cut into cubes
• 1 red onion, julienned
• 4-6 shitake mushroom caps sliced
• 4 cloves garlic, chopped
• 1 tablespoon or oregano, minced
• 3 tablespoons of sesame oil or olive oil
• 2 teaspooons Pink salt

• Green Beans
• Olive oil
• Salt
• Garlic powder

• 4 medium red potatoes
• 2 green onions
• 1/3 cup red cabbage, diced
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• lettuce leaves
• pepper, (and sea salt to taste)

• 1/2 bunch parsley, leafy end chopped finely
• 2 bunches green onions, chopped
• 10 mint leaves (approx 1 cup) cut up
• 1 1/2- 2 tomatoes, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 1/2 cups Quinoa, cooked and cooled