2 1/2 cups cooked or canned and drained chickpeas 2 1/2 tablespoons tahini 1/2 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1/2 bunch flat-leaf parsley, coarsely chopped (about 1 cup) Juice of lemon 1/2 cup diced onion Pinch of sea salt, optional 4 to 5Read the rest of this entry…

4 avocados, peeled and pitted 1 large or 2 small cucumbers, peeled, seeded and roughly chopped (about 1 1/3 cups) Juice of 2 small limes 1/2 cup chopped scallions, white and green parts 1/2 cup firmly packed chopped fresh cilantro 1 teaspoon extra-virgin olive oil 1 small garlic clove, minced 1/8 teaspoon cayenne pepper PinchRead the rest of this entry…

2 cups chopped summer fruits (pineapple, oranges, strawberries, etc) 1 tsp lemon juice Puree fruit in blender, adding a 1-2 T water if necessary. Add lemon juice and blend. Pour into bar molds or small cups and insert sticks. Freeze until solid

3 pounds ripe plum tomatoes, cut in half 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with theirRead the rest of this entry…

5 tablespoons currants ½ Cup water 1 Bunch Kale 1 Bunch Red Chard ½ Bunch Spinach 1 Tablespoon olive oil 1-2 cloves garlic, minced 4 Tablespoons toasted pine nuts Sea salt and pepper to taste Heat ¼ cup of water and cover with the currants, set aside, allowing them to plump. Dry toast the pineRead the rest of this entry…

1 serving chocolate flavored soy protein 1 C vanilla soy milk, light 1 C frozen raspberries 1/8 tsp orange extract 4 ice cubes