3 ripe Hass avocados, pitted and peeled

2 tablespoons fresh lime juice

¼ cup sour cream

¼ tsp ground cumin

3 dashes Tabasco sauce (I really like the new Chipotle flavor!)

Salt and freshly ground pepper to taste

3 ripe plum tomatoes seeded and cut into ¼ inch and diced

¼ cup diced red onion

¼ cup chopped fresh cilantro leaves or flat-leaf parsley

Coarsely mash the avocados in a bowl with the lime juice.  Stir in all the remaining ingredients.  (Makes 3 cups)

Whether you serve this delicious dip at room temperature or right from the oven, it lacks only a basket of crispy tortilla chips.  (serves

1 can (16 ounce) Refried beans

1 ½ cups Guacamole (see below for recipe)

1 ½ cups low-fat sour cream

½ tsp garlic powder

¼ tsp. Ground cumin

Salt and freshly ground black pepper to taste

¼ tsp. Chili powder

½ cp grated sharp cheddar cheese

½ cup seeded and diced (1/4 inch) ripe plum tomatoes

¼ cup coarsely chopped pitted black olives

2 scallions (3 inches of green left on) halved lengthwise and sliced

1. Spread the beans over the bottom of a 10-inbch round glass baking dish.  Cover with the guacamole.
2. In a separate bowl, combine the sour cream with the garlic powder, gound cumin, salt, black pepper and chili powder; spread over the guacamole with a spatula.  Sprinkle the top with the cheese, tomatoes, olives and scallions.
3. Serve at room temperature or bake in a 425 degree oven for 15 minutes and serve hot.

GUACAMOLE for Three Layer Dip (above)

This guacamole can also be used on its own as a dip.

3 ripe Hass avocados, pitted and peeled

2 tablespoons fresh lime juice

¼ cup sour cream

¼ tsp ground cumin

3 dashes Tabasco sauce (I really like the new Chipotle flavor!)

Salt and freshly ground pepper to taste

3 ripe plum tomatoes seeded and cut into ¼ inch and diced

¼ cup diced red onion

¼ cup chopped fresh cilantro leaves or flat-leaf parsley

Coarsely mash the avocados in a bowl with the lime juice.  Stir in all the remaining ingredients.  (Makes 3 cups)

6 medium-sized carrots
1 small beet (wash well)
3 large tomatoes
1 bag baby spinach
1/4 head fresh cabbage
1 red bell pepper
1 green bell pepper
3 stalks celery
1/4 sweet onion
1/2 clove garlic or less if you don't care for garlic
Kale leaves or Swiss Chard (a little goes a long way so be careful)
Chili pepper and salt to taste

Run all the vegetables through your juicer, add salt to
taste, and then sit back and enjoy the healthiest V-8 juice
around. Tabasco sauce to taste can be substituted for the
chili pepper.

Ingredients:

Small Red Potatoes (as many as your family may need!)

Olive oil

Fresh dill

Italian herbs

Sea Salt

Garlic powder

Directions:

Clean and cut potatoes into thirds or quarters and place in an oven-friendly casserole dish.  Drizzle on some olive oil, fresh dill, herbs and sea salt and mix well.  Bake in a 350-degree oven for approx. 30 minutes (keep testing with a fork for tenderness, ovens and dishes vary).  Make sure you keep turning the potatoes as they tend to stick to the bottom of the pan if you don't!

1 pound (2-3 large handfuls) fresh green beans, washed, trimmed, and cut in half
1 medium onion, cut in half and then sliced into thin strips
1/3 cup water or vegetable broth

1 tablespoon naturally brewed soy sauce
1 tablespoon rice vinegar

Steam green beans until tender – around 8-12 minutes.

While green beans are steaming, cook onion over medium heat with water or vegetable broth in a large pan. Cook for 5 minutes or until tender. Turn the heat to between low and medium and add rice vinegar and soy sauce. Add green beans and toss slightly to mix green beans in with onions. Cook green beans and onions together for 2-3 minutes to allow soy sauce and vinegar to evenly coat all vegetables.

• 1 TB Organic Extra Virgin Olive Oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 large red bell pepper, diced
• 1 medium zucchini, halved lengthwise and thinly sliced crosswise into half-rounds
• 6 oz green beans, halved lengthwise
• 2 cups cherry tomatoes
• 1/2 cup chopped fresh basil
• 1 can (19 oz) white beans, rinsed and drained

• Prep Time: 25 minutes

  1. In large nonstick skillet, heat oil over medium heat. Add onion and garlic, and cook until onion is translucent, about 7 minutes.
  2. Stir in bell pepper and cook, stirring frequently, until pepper is beginning to soften, about 3 minutes.
  3. Add zucchini and green beans, and sauté 3 minutes. Stir in cherry tomatoes, basil and white beans, and cook until tomatoes have softened and vegetables are tender, about 4 minutes.  SERVES 4

1 pound (2-3 large handfuls) fresh green beans, washed, trimmed, and cut in half
1 medium onion, cut in half and then sliced into thin strips
1/3 cup water or vegetable broth

1 tablespoon naturally brewed soy sauce or tamari
1 tablespoon rice vinegar

Steam green beans until tender – around 8-12 minutes.

While green beans are steaming, cook onion over medium heat with water or vegetable broth in a large pan. Cook for 5 minutes or until tender. Turn the heat to between low and medium and add rice vinegar and soy sauce. Add green beans and toss slightly to mix green beans in with onions. Cook green beans and onions together for 2-3 minutes to allow soy sauce and vinegar to evenly coat all vegetables.  You can also add some slivered almonds to top it off!

Try serving over a bowl of brown rice.