*note: I do not really measure when making salads, so everything is an approximation and can be adjusted to your preference.

serves approx. 2

Ingredients

For the Salad:

• 1-2 cups kale, de-vined
• 1/2 cup shredded green cabbage
• 1/2 cup pea shoots, chopped (you can get these at Trader Joes or use other spout-like variations)
• cilantro, chopped
• basil, chopped
• 1 red pepper, chopped
• handful of sunflower seeds

Instructions

Combine all the veggies in a big bowl.

Combine all the dressing ingredients.  Depending on how liquid, oil-based or water-based you prefer your dressing, use as much or as little oil/water combination as you like.

Pour the dressing over the salad and gently coat.

mangia! 

Ingredients

• 1 cup cashew milk
• 1/3 cup chia
• 2-3 dates
• agave, to taste
• 1/2 tsp vanilla

Instructions

For the cashew milk:  Soak 1 part cashews in water overnight.  Next, in a food processor, blender or Vitamix, combine the soaked cashews with 2 parts water, agave and vanilla until blended and smooth.  It should look white like a milk.

Next, add the chia and dates.  Blend until smooth.  Slowly (it will take about 5 minutes or so), the liquid will begin to absorb and a pudding will form.

mangia!

makes 2 large pizza doughs

Ingredients

• 3 3/4 cups flour (all-purpose or whole wheat or half/half)
• 1/4 tsp active dry yeast
• 2 tsp salt
• 1 1/2 cup water, warm

Instructions

In a medium bowl, combine the flour, yeast and salt.  Add the water with a wooden spoon and mix thoroughly.

Cover the bowl with plastic wrap or a towel and let it rise for 18 hours (or until it doubles in size).

Next, flour a surface and scrape out the dough.  Be careful in handling the dough though, you don’t want to mess with it too much – as little as possible.  Divide the dough into 2 parts and shape into a ball by pulling the outer parts toward the center, folding inward.  Then, turn the seam side down into a small mound.

If you are using the dough right away, begin to spread the dough working from the center.

If you plan to use it later, store in the fridge in plastic wrap and then leave on the counter for 3 hours or so prior to using.

mangia!

Ingredients

• 3 dates, chopped
• 1 cup raw almonds
• 1/4 cup sesame seeds
• 1/4 cup unsweetened coconut
• 1/4 cup pumpkin seeds
• 1-2 tsp agave
• pinch of salt
• 1 tsp vanilla
• 1/2 cup carob chips

Instructions

Combine the almonds and dates and grind until a powder forms (be careful not to over grind because they almond will begin to turn to a butter, which you do not want!).

Add the remaining ingredients and grind until the batter forms a soft ball.

Form into 1-inch balls or press into a brownie tray and place into the fridge.  When cool, cut into squares or whatever you like.

mangia!

Serves 3-4

Ingredients

• 3 stalks celery, chopped
• 1 small onion, chopped
• 2 cloves garlic, chopped
• fresh parsley, chopped
• 2 sweet potatoes
• 1-2 small fillets of haddock (or cod works too)
• 1/2 peas
• 1/2 roasted or sweet corn
• olive oil
• 2 tbsp sourcream
• 1 tbsp Earth Balance
• juice of a lemon
• salt and pepper

Instructions

Sweet Potato Mash Prep: Heat oven to 350F and bake sweet potatoes for about 30 minutes (or until soft).  Once they are soft, the skin will peel off fairly easy.  Mash in a bowl, season with salt and pepper if desired, and set aside.

Meanwhile, heat oil in fry pan, and saute celery, onion, garlic until soft.  Then add haddock, corn, peas, sourcream, butter and lemon juice and continue cooking until fish is cooked through.  Season as desired.  Once the fish is cooked, with a fork begin to chop up into smaller bite-size pieces so the mixture resembles a filling.

Next, spoon haddock mixture into french onion soup bowls and top with a layer of sweet potato mash and sprinkle with cheddar cheese.  Broil in the oven for 4-5 minutes or until browned.

Serve with crusty bread or not!

mangia!

Ingredients

• 1 1/4 cups warm water (105-115F)
• 2 teaspoons active dry yeast (one packet)
• 1 tablespoon honey
• 3 cups whole wheat flour
• 1 1/2 teaspoons sea salt
• 2 tablespoons butter, melted, for brushing

Instructions

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes.

In the meantime, mix the flour and salt in a large bowl. Add the wet mixture to the dry and stir well.

Brush a loaf pan with some of the melted butter. Place the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F.  When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan.  Remove from oven, and remove the bread out of the pan fairly quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, with butter and jam.

Makes 1 loaf.

mangia!

Ingredients

• 1 avocado
• 1/2 cup frozen cherries
• 1/2 cup fresh strawberries
• 1/2 cup almond milk
• 1-2 tablespoons cocoa powder

Blend in bullet or blender and enjoy!

mangia!

Super Green Salad

Ingredients

• 1 stalk romaine
• 1-2 cups kale
• 1/2 cup roasted corn (I like Trader Joes frozen)
• 1/2 cup grape tomatoes
• 1/4 cup sun-dried tomatoes
• 1 avocado
• olive oil

• salt, pepper, cayenne
• 1 tablespoon nutritional yeast (optional)
• 1 lemon
• olive oil

Instructions

Preheat oven to 350F.  Drizzle kale with olive oil, salt and pepper and place in oven for 7-10 minutes.

Meanwhile, chop all ingredients in place into a bowl.  When kale is crispy, add to the salad.

For the dressing: Mix olive oil, nutritional yeast, lemon juice, salt, pepper and cayenne until blended.  Pour over salad and give it a shake so the salad is coated with all the dressing.

Sweet Asian Salad with Soy-Lime Dressing

Ingredients

• 1/4 head red cabbage
• 1-2 cups crispy kale (roasted as explained above)
• 1 stalk romaine
• 1 cup strawberries
• 1-2 pears
• 1 avocado
• fresh parsley

For the Dressing:

• 1 lime
• Soy Sauce
• Olive Oil
• Rice Vinegar
• Honey
• Salt, pepper, cayenne

For the salad: Prepare the kale as explained above, and chop the remaining ingredients.  Add the kale to the salad.

For the Dressing: Blend all ingredients together and then pour the dressing over the salad. Shake and coat and enjoy!

mangia!

Note: To make this juice, you will need a juicer.  The Breville Ikon Juice Fountain is a good middle-ground juicer, but depending on your budget there are others that work nicely both more expensive or cheaper.

All these recipes make about 16oz of juice.

Super Green Juice

• 1 cucumber
• 3-4 stalks of celery
• 3-4 carrots
• 2 apples/pears (or 1 of each)
• 1 inch ginger
• 1 lemon or lime
• parsley

Purple Sunrise Juice

• 1/2 head red cabbage
• 1 beet
• 1 apple
• 3-4 carrots
• 1 inch ginger
• 1 lemon

Spicy Green Juice

• 1 green chile pepper
• 1-2 cups kale, chopped
• 3-4 stalks celery
• 2-3 carrots
• 1 green bell pepper
• 1 lemon

Rainbow Juice

• 1/2 head red cabbage
• 2-3 carrots
• 2-3 stalks celery
• 1 green apple
• 1 inch ginger
• 1 lime

Apple Pie Juice

• 1 butternut Squash
• 1 sweet potato
• 2 apples
• cinnamon
• nutmeg

Vanilla Cardamom

Ingredients

• 1 cup unsweetened almond milk, divided
• 2 tablespoons arrowroot powder
• 2 cups soy creamer
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 tablespoon ground cardamom

Instructions

In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.

Mix the soy creamer, remaining almond milk and sugar in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla extract and cardamom.

Refrigerate mixture until chilled, approximately 2-3 hours (This step is pretty important.  The mixture has to be very cold before putting it into the ice cream maker).

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.

Chocolate Peanut Butter Pretzel

Ingredients

• 1 cup unsweetened (or chocolate) almond milk, divided
• 2 tablespoons arrowroot powder
• 2 cups soy creamer
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 1/2 cup creamy natural peanut butter
• 1 cup chopped chocolate covered pretzels

Instructions

In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.

Mix the soy creamer, remaining almond milk, sugar and cocoa powder in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla extract.

Refrigerate mixture until chilled, approximately 2-3 hours.

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.  Just in the last minutes of churning, swirl in the peanut butter and pretzels.

Coconut Ginger Almond

Ingredients

• 3 1/2 cups coconut milk, divided
• 2 tablespoons arrowroot powder
• 1/2 cup sugar
• 1 tablespoon coconut extract (optional)
• 1 tablespoon vanilla extract
• 1 cup unsweetened shredded coconut
• 1 cup crystalized ginger pieces, chopped
• 1 cup slivered almonds

Instructions

In a small bowl, combine 1/4 cup coconut milk with arrowroot powder and set aside.

Mix the remaining coconut milk and sugar in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla and coconut extracts.

Refrigerate mixture until chilled, approximately 2-3 hours.

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.  Just in the last minutes of churning, swirl in the ginger pieces, coconut and almonds.

Cappuccino Chunk

Ingredients

• 1 cup unsweetened almond milk, divided
• 2 tablespoons arrowroot powder
• 2 cups soy creamer
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 1/2 cup espresso
• 1 tsp cinnamon
• 1 tsp cocoa powder
• 1 cup chocolate chunks

Instructions

To make cappuccino:  Make espresso and then place into a saucepan with cinnamon and cocoa powder.  Stir until boiling and set aside.

To make ice cream: In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.

Mix the soy creamer, cappuccino, remaining almond milk, and sugar in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla extract.

Refrigerate mixture until chilled, approximately 2-3 hours.

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.  Just in the last minutes of churning, swirl in the chocolate chunks.

mangia!