Ingredients:
• Mini Sweet Peppers (1 – 2 packages), washed
• 1 Avocado
• 1/2 cup of Cilantro
• 1 cup of Red Onion
• 1 clove of Garlic
• 1 Mango
• 2 Roma Tomatoes
Dressing:
• Juice of 1 Lime
• Juice of 1 Orange
• 3 tablespoons of Olive Oil
• 1 teaspoon of Apple Cider Vinegar
• 1 tablespoon of Honey
• Salt
• 1 tablespoon of Cayenne Pepper
Directions:
1. Preheat the oven to broil. Once the oven is warm, using tongs, place the peppers directly on the oven rack. Cook the peppers for about 10 minutes. When peppers start shriveling, remove them from the oven.
2. Cut mango and avocado into cubes, mince the garlic, chop the cilantro, red onion and tomato. Combine into in a mixing bowl.
3. In a separate bowl, whisk the orange and lime juice, olive oil, apple cider vinegar, honey, salt, and cayenne pepper together.
4. Pour the dressing over the avocado and mango mixture and gently toss to combine.
5. Take your roasted mini sweet peppers, cut them in half (lengthwise), and de-seed them.
6. Stuff with the mixture and ENJOY!!! YUM!
Ingredients:
• 4 medium heirloom tomatoes
• 3 medium avocados
• 1 bunch fresh basil
• 1 lemon juiced
• Extra virgin olive oil
• Aged balsamic vinegar
• Sea salt & fresh ground pepper
Directions:
1. Cut the avocado in half and remove the pit. Remove the peel and slice into evenly cut slices. Lightly toss avocado in lemon juice.
2. Slice tomatoes and sprinkle with salt.
3. Layer tomato slices, avocado slices, and basil leaves. Drizzle with olive oil and balsamic vinegar. Salt and pepper to taste.
Ingredients:
• 2 cups chopped curly kale
• 1/2 tablespoon olive oil
• 14 oz. can whole artichoke hearts, drained, and cut into quarters
• 2 small avocados
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. shelled hemp seeds (i.e., hemp hearts)
• 1 garlic clove, minced
• 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste
• Sliced Veggies of your choice to dip!
Directions:
1. Add the kale and olive oil to a skillet over medium-low heat.
2. Cook until kale is wilted and tender (5-6 minutes).
3. Transfer the kale to a cutting board and chop into bite-sized pieces. Let cool.
4. While the kale is cooling, put avocado (not pit or peel) into a food processor with the lemon juice, hemp seeds, garlic, sea salt, and black pepper. Process for 2-3 minutes or until smooth.
5. In a bowl, combine the avocado mixture, kale, and artichoke hearts and gently mix.
6. Transfer the dip to a serving dish and serve immediately with sliced veggies!
Ingredients:
• 1 ½ cups of cherry tomatoes
• 1 peeled and seeded then diced cucumber
• 1 diced avocado
• 4 oz. cubed feta cheese
• 2 tbs. minced red onion
• 2 tbs. olive oil
• 1 handle or 2 tbs. minced parsley
• 2 tbs. red wine vinegar
• salt and pepper to taste
Directions:
1. Cut cherry tomatoes in half. Add to bowl.
2. Peel and seed one cucumber and dice.
3. Remove pit, dice avocado and using spoon scoop out the avocado from the peel.
4. Cube feta. Add everything to bowl.
5. Wisk together olive oil, red wine vinegar and black pepper then pour over salad.
Toss gently so the feta and avocado don’t break up.
