2 avocados, diced
grape tomatoes, quartered
2 green onions, sliced (white and green parts)
2 jalapeno, de-seeded and diced small
4 tbsp. Trader Joe’s salsa verde
juice from 1/2 a lime
cayenne pepper, to taste
salt and pepper, to taste

Mix all ingredients in a bowl.

Serve with organic tortilla chips or as part of a Fiesta Bar (with make-your-own accoutrements for tacos, enchiladas and salads)

Trader Joe’s ready-made whole wheat pizza dough
variety of peppers (banana, green, red, yellow)
grape tomatoes (yellow and/or red)
fresh herbs (basil, thyme, rosemary, oregano)
extra virgin olive oil
cheese, your choice (i.e., mozzarella, gorgonzola, goat cheese)
fresh arugula, optional
shrimp (peeled and deveined), optional

Chop all vegetables and herbs and place in a Ziploc bag with olive oil. Let marinate all day.

Bring dough to room temperature, about an hour out of the refrigerator. Press dough into a square or round and place on a cookie sheet.

Preheat grill to medium heat.

Place the cookie sheet directly on the grill and cook until the dough no longer sticks to the pan (about 5 minutes).

Flip the dough directly onto the grill, sprinkle on the cheese and top with marinated vegetables and herbs. Spread evenly over the dough. Sprinkle with shrimp or arugula, if desired.

Cover the grill and cook until the dough is crispy and the vegetables are crisp-tender.

2 acorn squash
4 oz. sliced pancetta
extra virgin olive oil
2 shallots, chopped
1 good-sized white or yellow onion, chopped
some aromatics of your choice, such as whole parsley or thyme sprigs, celery stems and leaves, etc.
adobo blended with oregano and cumin, to taste
yellow curry powder, to taste (about 1 1/2 to 2 tsp.)
Salt, pepper, cumin - to taste
2 bay leaves
32 oz. of good chicken stock

Preheat oven to 400F. Cut squash in half and scoop out seeds. Season with salt S&P and roast, cut side up, for about an hour until toasty and soft. Cool.

While squash is roasting and cooling, heat a Dutch oven over medium flame. Sauté pancetta in batches and transfer to paper towels to drain and crisp up. Add a dab of EVOO to the rendered fat in the Dutch oven and sauté onion and shallots. Season with adobo, curry, bay leaves, peppers, throw in celery leaves/stems.

Reduce heat a bit and let the mixture cook until caramelized a bit. Add chicken stock. If you have some aromatics, such as thyme, flat-leaf parsley, etc, throw them into the stock mixture whole - you can easily fish them out when you’re ready to finish the soup.

When the stock mixture tastes right and squash is cooled, fish out any stems, bits of squash skin, bay leaves, etc., and scoop the squash flesh out of the skin, right into the stock mixture.

Puree. Garnish with your favorite herbs, perhaps a dab of sour cream, and float a pancetta slice on top.

1 cup chocolate almond milk (I like Almond Breeze)
1 whole ripe banana
2 tbsp. organic natural peanut butter (or other nut butter)
1 tbsp. ground flaxseed
1 tbsp. coconut or avocado oil
1 scoop Akea Essentials
about 8 ice cubes

Blend in bullet mixer or blender until smooth. Makes 1 to 2 servings.

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
Sea Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon minced fresh rosemary
8 lemon slices
1/4 cup lemon juice
1/2 cup white wine
4 teaspoons capers
4 pieces of natural parchment paper

Preheat oven to 350˚. Rub top and bottom of salmon fillets with olive oil. Season with salt, pepper and rosemary. Place a piece of seasoned fish in the center of a piece of parchment paper. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Gather the ends of the paper together, fold down tightly and tuck the sides underneath. Repeat with remaining 3 pieces of fish.
Place on a shallow roasting pan and bake for 15-20 minutes. Serve “en papiotte” with fresh, colorful vegetables, a tomato chutney and roasted potatoes.

*Add leftover rosemary to a small vase or juice glass and place in your kitchen window or dining room table for a pleasant rejuvenating fragrance.

1 entire bunch green onions
1 rib celery
2 cloves garlic
1 small bunch fresh parsley (about 1 cup loosely packed)
1/4 c. (scant) red wine vinegar
5 tbsp. Creole mustard (substitute brown or grey poupon mustard if Creole unavailable)
1/3 c. olive oil mayonnaise
1/3 c. first cold pressed extra virgin olive oil (organic preferred)
2 tsp. Worcestershire sauce
2 tbsp. paprika
1 tsp. kosher salt
1/4 tsp. cayenne pepper (or more, to taste)
2-1/2 lb. large shrimp, peeled & deveined, boiled for about 3-5 minutes depending on size, and cooled
shredded iceberg lettuce

(Easiest if made in a food processor or blender.)

Process all ingredients except shrimp in blender or food processor until very fine. Refrigerate three hours or overnight.

Add shrimp to remoulade sauce and marinate for three hours. Serve over a bed of finely shredded iceberg lettuce.

Serves 6.

1 12-oz package frozen shelled edamame (organic!)
1 tbsp of extra virgin olive oil
2 tbsp of rice vinegar
tiny bit of sea salt to taste
1/4 to 1/2 c water
1/3 cup chopped parsley leaves

Place thawed edamame in a food processor, add all ingredients and blend until smooth. The texture should be slightly thin and pasty.

Add parsley leaves and blend until well incorporated. Serve with all kinds of veggies!! This freezes well, too.

2 cups basil leaves tightly packed
1/8 c extra virgin olive oil
1-2 tsp crushed garlic
tiny bit of sea salt
1/8 cup raw pine nuts (chopped very finely) or raw almond slivers (chopped finely)

Place basil, olive oil, etc in an S blade in food processor. Add nuts after basil is chopped well. This is yummy with meats/fish and by itself!!

12 oz package of frozen green peas (thawed)
4 limes (squeezed)
7 oz nonfat Greek yogurt
2 handfuls mint leaves
1-2 cloves garlic

Blend together until smooth. Add tomatoes after blended if desired. This freezes well and can be used with anything you like guacamole with. It’s great as a sandwich spread too and a lot less fat!

1 organic apple (local if possible)
1 cup organic blueberries (fresh and local when possible)
1/2 avocado
1 handful spinach
1 scoop Akea Essentials
just enough water to mix

Blend in VitaMix, bullet mixer or blender until smooth.

Additions for variety:

• Mango, peaches or strawberries (fresh and organic when possible)
• For veggies, add raw or steamed carrots, cauliflower (fresh and organic when possible)
• For protein, add a raw egg or brown rice protein
• For fat/fiber, add soaked flax seeds
• Substitute carrot juice for water

1 cup olive oil (organic, extra virgin, first cold pressed)
3 tablespoons fresh squeezed lemon juice
salt and pepper to taste

Put all ingredients in a container & shake well before drizzling on salad.