My Morning Shake-up

8 oz. Soy, Almond,or Hemp milk
2 Tbsp. Juvo (health food store, whole foods)
1 Banana
pinch of cinnamon

Blend and enjoy

This is a very versatile drink...You can add spinach, kale, carrot pulp or desired veggie to make a healthy afternoon pick me

Chili in The Raw

1 c. brazil nuts (soaked about 8 hours)
1/2 c. chopped carrots
1/2 c. sundried tomato (not in oil) steeped in hot water
1 tsp. oregano
1tsp. cumin
pinch of ground cloves
Pinch of cinnamon
1 shallot
some cilantro
1/4 tsp. lemon juice
2 Tbsp. Avocado oil

Toss everything in the food processor, enjoy in a wrap of lettuce or a collard green leaf!

Vegan Chocolate Mousse

So this is for all of us tree hugging, world saving, free spirited Goddesses...
I have found and tried this magnificent recipe for a vegan chocolate mousse. It is not only deliciously YUMMY..but good for our bodies and mind.

* 1 pd firm silken tofu ( I used Mori-Nu/non GMO)
* 1/2 c. organic cacoa chips ( I used Dagoba)
* 1/4 c. organic carob powder (see above))
* 1 tsp. pure vanilla extract
* 2-5 tsp agave nectar (you decide)
* 1/2 c. fav "milk" (soy,rice,hemp,almond)

1. Drain tofu, blend til smooth
2. Put chips, powder, vanilla and milk in saucepan over simmering water, stir frequently till melted and smooth
3. Remove from heat, taste, add agave till sweetened to your liking
4. Add chocolate mixture to tofu, puree until smooth
5. Put into serving dishes, cover and chill at least an hour.

REMOVE FROM FRIDGE AND ENJOY!

Square One Watermelon Refresher

2 oz. Square One Cucumber
1 oz. organic Watermelon Juice
1 oz. fresh lemon juice
1/4 oz. Organic Agave Nectar
mint sprigs

Put a few mint sprigs and agave nectar in cocktail shaker
muddle 15 secs. add ice, watermelon/lemon juice, shake 15 secs.
strain into chilled martini glass and garnish with mint sprig.

Here's A Good One...

~SKILLET EGGPLANT MUSHROOM PARMESAN~

1 1/2 pounds eggplant (sliced 1/4 inch thick, soak in heavy salted water 20 min.)
fresh basil
3/4 c. panko breadcrumbs
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Tomato Sauce

2 garlic cloves
1 cup sliced mushrooms (i use porcini)
1 16 oz jar organic diced tomatoes
1/4 tsp. oregano
1 tsp. thyme
1 bay leaf
1/2 tsp rosemary
2 tsp. tomato paste
------------------------------------
1/2 c. soy,hemp,rice milk (don't worry,no thc in the hemp)
1 tsp. veganaisse
2 Tbsp. nutritional yeast
1 Tbsp. cornstarch (bob mills)
1/4 tsp garlic powder
1/4 tsp kosher salt
~1/2 c. soy mozzarella~
~1/2 c. soy parmesan

Prepare tomato sauce
saute garlic, add diced tomato and paste, simmer a few minutes adding remaining ingredients.
Let sauce simmer over low heat.

Drain and thoroughly rinse eggplant, pat dry w/paper towels.

Mix together panko, cornstarch, yeast
salt and garlic powder. Mix veganaisse and milk in separate bowl till thickened.
Coat eggplant in milk mixture, then dredge through breadcrumb mixture.

Add 1 tsp. olive oil to well heated skillet (not scorching), put a few pieces at a time in skillet and
let cook about 2 minutes per side, remove to paper towels. Repeat this process till all are cooked.
Wipe out skillet..

Spoon a hefty amount of tomato sauce into bottom of skillet, layer with eggplant slices, shred soy mozzarella adding soy parmesan over top.
Repeat process.....adding more sauce,eggplant and cheese mixture. If necessary add water as to prevent sticking. Cover with tight fitting lid and let simmer about 10-15 minutes. Let sit about 5 minutes and enjoy!