Lemon Avocado Dressing (Low-Calorie)


Lemon Avocado Dressing (Low-Calorie)
Servings:  1/2 cup dressing
Time: 25-30 Minutes
5 Item Recipe
Naturally Vegan & Vegetarian


½ large Avocado, chopped
½ cup Cucumber, chopped (peeled & seeded)
1 Tbs. Fresh Lemon Juice
1 tsp. Organic Agave
1 Tbs. Fresh Dill, cut fine


Take all ingredients and put into food processor. Add 1/4 cup water, blending until smooth dressing consistency develops. Sprinkle with sea salt and pepper to taste.


This is a wonderful spring dressing, loaded with healthy fats and great nutrition.  We love using this dressing for salad, as a dip, on a sandwich, pouring it over sides – like veggies, quinoa and more.  Also makes a wonderful topping to protein whether it is grilled tofu, chicken or other. This dressing has a fresh and crisp flavor but is a nice texture.  It’s delicious on a kale salad and so many others.

Spring Millet Salad w/ Lemon Agave Mint Dressing


Spring Millet Salad w/ Lemon Agave Mint Dressing

Time: 25-30 Minutes
Servings:  6
9 Item Recipe
Naturally Vegan & Vegetarian

¼ cup Extra Virgin Olive Oil, plus extra for drizzling
1 cup Cooked cooled Millet, rinsed and drained
1 1/2 Cups Tomatoes, diced
1 1/2 Cups  Cucumbers, peeled, seeded, and diced
1 Cup Onions, chopped (white, yellow and red all work great)
1/2 Cup Fresh Mint, chopped fine
½ cup lemon Juice
1/4 Cup Agave
Sea Salt & Fresh Ground Pepper to taste

Preheat skillet to medium heat, drizzle olive oil. Next take millet toasting it 3 to 4 minutes, until dry and fragrant. Take 6 cups water and add to toasted millet, covering and bringing to a boil. Reduce heat to medium cooking 15 minutes. Drain, rinse under cold water, and drain again until all water is removed.

In a large bowl take your cooked, cooled and drained millet, add in onions, cucumbers, and tomatoes. In a small cup or bowl make up your dressing adding  1/4 cup oil, mint, cilantro, lemon, agave, sea salt and pepper. Mix dressing until well distributed.  Dress salad, tossing until well coated.  Can serve room temperature or chill for nice cold salad.


Keep in mind the millet can be cooked to desired consistency.  If you like it al dente 15 minutes is perfect.  If you like it a bit softer you may want to cook it longer.  Be careful not to cook it too long as at about 30 minutes it becomes a cereal like consistency, which is great for hot breakfast, but no so good for the salad.  We used the millet in this to replicate the couscous texture in authentic middle eastern salad.  For a spicy version you can add in your favorite hot sauce.  If the texture is too dense for you simply substitute 1/2 the millet for quinoa.  We like to do a half and half on this to get the nutritional diversity.

**If you are looking for anti-inflammatory food options, simply omit the night shade vegetables, in this case the tomatoes from the recipe**




Pineapple Minted Cabbage w/ Lemon Almond Pepper Dressing


Pineapple Minted Cabbage w/ Lemon Almond Pepper Dressing
Time:  30 Minutes
Servings: 6
10 Ingredient Recipe
Naturally Vegan & Vegetarian
Modified From VTimes Original Recipe

1 ½ cups Shelled Edamame (You can use frozen or fresh)
2 cups Red Cabbage, sliced thin
1 Bell pepper, cored, seeded, and sliced in thin strips (Any color will do, however, I like the red, orange or yellow)
1 cup Fresh Pineapple, diced fine (You can also use canned unsweetened)
16 Raw Almonds, chopped (you can also use slivered)
¼ cup Fresh Mint, chopped
2 Tbs. Fresh Squeezed Lemon juice
2 Tbs. Agave
¼ tsp. Cayenne
Sea Salt & Pepper to taste

In a small pot bring water to boil.  Take your Edamame and add to water cooking for 10 minutes.  Drain and rinse.  In a large bowl set aside your Edamame while it cools.  Now cut your cabbage, bell pepper, and pineapple and set aside.  When Edamame is nice and cool add the items cut.  Take your mint and chop it then transfer to a dressing bowl. Now add your lemon juice, agave and cayenne to taste. Whisk your dressing then add it to the salad tossing until well coated.  You can add sea salt and pepper to taste.

Add Ons:

The original recipe called for raisins which we do not prefer.  If you like raisins and would like a sweeter salad this is a great touch and a salad like a dessert.  We tried Currants the other day as well as fresh blueberries, and strawberries and it made a beautiful spring salad.  Get creative and add yummy additions personalized to your taste.


This salad has a lovely complimenting taste and texture profile as well as yummy notes of sweet and savory.


It’s SPRING! Look around you and take it all in

This is such a beautiful time of year when everything comes to life.  The birds begin to sing, the bees are buzzing around, the trees begin to fill with new leaves, and the BEAUTIFUL flowers begin popping up and coloring the day everywhere.  Take it all in, take a breath of the BEAUTY that life offers us, as it is all around us.  It awaits us and looks forward to delighting us.

Enjoy your day and make it GREAT!!!!

Some yummy new recipes and articles are being prepared and will be shared in just a few hours.  Thank you for all your encouragement and support.  Every one of you who reads our site we truly THANK YOU for believing in us and continuing to shower us with LOVE.  We Love you all and appreciate you very much.

May your day and week be DELIGHTFUL!


Have a Wonderful Day & Weekend!


It is almost spring time and the weather is really warming up.  Be sure to get outside and get some fresh air.  The sweet little birds are singing, the trees are starting to fill in, and everything is about to bloom.

I hope your day and weekend are amazing!  Thank you for all your continued support and kindness.  We couldn’t do it without such an incredible audience, nor would we want to. Take good care and know that we really appreciate each and every one of you who visit our site.

Sprouted Lentil Veggie Quinoa Soup


Sprouted Lentil Veggie Quinoa Soup

Time:  3o MinutesServings: 2
10 Ingredient Recipe
Naturally Vegan & Vegetarian


2 Cups of Sprouted Lentils1 Cup of Cooked Quinoa (We make this ahead of time and have on hand for meals)
1/2 Onion
1/4 Sweet Potato chopped into small bites (optional)
1/2 Avocado
1/2 Cup Baby Tomatoes
1/4 Cup Red Onion
1/4 Cup Cilantro
2 Cups Purified Water
Himalayan Sea Salt & Freshly Ground Pepper to taste


In a pot take 2 cups of sprouted lentils, 1 cup of cooked quinoa, 1/2 chopped onion, 1/4 sweet potato, water, sea salt and pepper to taste.  Heat on medium heat until soft.  If you remove the sweet potato this will heat up in 5-7 minutes.  Since your lentils have already been soaked and sprouted it shouldn’t take long to make this. Serve in bowl and top with fresh avocado, cilantro, red onion and tomatoes.  If you are sensitive to inflammatory foods such as night shade vegetables or have pain simply omit the tomatoes.  This is also great served hot or room temperature.  If you opt for the room temperature you will keep more nutrients intact.

Veggie Coconut Alfredo


If you are looking to make something healthy and quick then this may be just for you.  We like to use the gluten free pasta, however, you can also use quinoa noodles, or whole wheat noodles that you like.  Simply take a cup of broccoli, 1/2 cup of fresh spinach and 1/4 cup of carrots sliced thin and set aside.

Boil your noodles, rinse and drain.  In a hot skillet saute your broccoli and carrots lightly for a couple minutes.  Next add your noodles to the crisp veggies and reduce the heat to low.  Top the veggies and noodles with 1/2 cup lite coconut cream or coconut milk, sea salt and pepper to taste.  In the last minute when dish is hot add your spinach.  This will prevent it from over cooking.  You want the veggies bright and crisp so they still have nutrition intact.  This meal whips up super quick and to make it go even faster we have noodles made ahead of time.  Enjoy a super healthy dish for everyone without the preservatives or dairy.  Enjoy the creaminess of this dish without the cheese.  Because you are making everything fresh you will be surprised that not only is it healthy and delicious, but also much more affordable.  Sometimes when we have cooked quinoa on hand we throw in a 1/2 cup for added protein and another layer of flavor. This makes a bit denser Veggie Coconut Alfredo.

Sprouted Lentils w/ Quinoa & Sweet Potatoes


Sprouted Lentils w/ Quinoa & Sweet PotatoesServings: 3-4
Time: 45 Minutes
12 Item Recipe
Naturally Vegan, Vegetarian & Dairy Free


3 Cups Sprouted Green or red lentils1/2 Cup Cooked Quinoa
1/2 Red Onion
1/2 Zucchini
1/2 Tomato
1 Green Onion
1/4 Cup Fresh Cilantro
2 Small Sweet Potatoes
1/2 Fresh Jalapeno, sliced for garnishing (optional – If you like heat this adds a nice touch)
1  1/2 Cups Purified Water
Himalayan Sea Salt to taste
Freshly Ground Pepper


In a blender take 2 1/2 cups of your lentils (save 1/2 cup aside), 1/4 onion, zucchini, tomato, green onion, cilantro, sea salt, pepper, and 1/2 cup of water.


Blend together until you get a nice pureed consistency.  When done add the remaining 1/2 cup lentils to mixture.  Put in a small pot and set aside.

Next get your sweet potatoes cut into small cubes, then make nice little pieces of remaining onion chopped.  Now on medium heat get a skillet out and put your sweet potatoes, onions, and remaining 1/2 cup water in it. Bring to a boil and reduce until potatoes are soft and onions translucent.  In a blender take your cooked quinoa and 1/2 cup water blending until a nice smooth consistency is formed.  Heat the mixture until warm.


When sweet potatoes are almost done take your lentil mixture and heat lightly.  Remember the more you use heat the more nutrient content is lost.  With these deliciously nutritious lentils we want to warm them but not  over cook them.  We had cooked quinoa on hand so we added it here, however, you can omit it or use cauliflower if you do not have it on hand. In each mixture use sea salt and pepper to taste. In another pan when potatoes are close to done they will be a thicker consistency while most water will be absorbed.  At that time take the quinoa mixture to the stove so that they are done and hot together.


Cut up your jalapeno in nice thin slices.  Next plate the Meal in rings for a nice layering of flavor.  Put your quinoa mixture in center, next your lentils, then your sweet potatoes and onions on outside.  When I eat this I take my spoon and scoop from the center to the end to get a nice array of flavors.  This is a super quick and easy nutritious meal you can whip up fast.  You can also eat this hot or room temperature.

Organic Pumpkin Agave Pie w/ Organic Spelt Crust


This is a healthy and delicious pumpkin pie for any time of the year.  Great to have on hand for family and kids, we like to make these once a week having available when a sweet treat is needed.  It is delicious served both hot and cold.  I love adding coconut cream to top it off. Makes a super great way to incorporate veggies into the diet for the whole family bringing great nutrients to each bite.

Organic Pumpkin Pie w/ Organic Spelt Crust
Time: 45 minutes
Serves: 6-8 depending on slice size
8 Ingredient Recipe
1 Package Farmer’s Market Organic Pumpkin
1 5oz can of Evaporated Milk or 5 oz Coconut milk
1/2- 3/4 cup organic agave
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2 eggs or 2 Flax eggs
1 Whole Foods Spelt Crust (Located in frozen section)


Preheat oven to 425ºF. Get out your Farmer’s Market Organic Pumpkin. This is a wonderful brand product without any additives or preservatives.  Also tastes wonderfully fresh.


Next Combine the agave, cinnamon, ginger, ground cloves, and pumpkin. Add in eggs or flax eggs and evaporated milk or coconut milk for our vegetarians. Stir until combined. Pour the mixture into the spelt crust. Then bake at 425º for 15 minutes. Then lower the temperature to 350ºF and bake for another 30 minutes. Be sure to keep an eye on it as some ovens cook faster or slower.  You may need less or more time.  If you find the crust is getting dark but needs more time you can cover the crust section with aluminum foil to prevent from over cooking.