• 500 grams of fresh okra
• 2 tbsps of red wine vinegar
• 2 tbs of olive oil
• 1 onion finely chopped
• 500 grams of fresh pureed tomatoes or a can of pureed tomatoes
• a handful of chopped, fresh, flat leaf parsley
• salt and pepper to taste

1. Wash the okra and proceed to trim the pointy ends off.
2. Sprinkle with red wine vinegar and let them stand for one hour in a bowl. (once the hour has passed rinse them in cold water and drain)
3. Heat the oil in a heavy bottomed sauce pan and saute the onion over a low heat until it softens.
4. Add the okra and toss in the olive oil/onion mixture for about 5 mins.
5. Add the tomatoes, parsley and season to taste.
6. Bring the mixture to a boil on med/high heat and then allow to simmer for approximately 20-30 mins on a low/med heat.
7. Once the okra is tender serve immediately with crusty wholewheat bread.

Ingredients (Makes 12)

BROWNIE BASE
1 cup Walnuts
1 cup Medjool dates, pitted
1/3 cup Raw Cocoa Powder

ICING
1 Avocado
3 Tbsp Raw Honey
1 Tbsp Maple Syrup (skip if you want 100% raw)*
3 Tbsp Cocoa Powder
2 tsp Vanilla Extract
dash sea salt
dash cinnamon

1. Combine walnuts, dates, and the 1/3 cup of cocoa powder in a food processor (or high-end blender) and pulse mixture until it looks like potting soil. Pat this into an 20cm x 20cm (8inch x 8inch) pan.

2. With a food processor (or high-end blender) blend the avocado, honey, maple syrup, second lot of cocoa, vanilla, salt, and cinnamon until smooth.

3. Spread the icing over the brownie base, then put in the freezer for about an hour to set. No matter how long the brownies stay in the freezer, they never become rock-hard mostly because they won't last that long. Enjoy.

Adapted from:
wayfaringchocolate.com

 makes 1

• 3 tbsp non-dairy protein powder made with pea or hemp (preferably) or with flax or rice protein (or a blend)

• 1 Greens packet or about 1 tbsp of a greens powder mix made with organic fruits and vegetables and alkalizing grass juices

• 4 - 6 oz water

• 4 - 6 oz unsweetened vanilla almond milk

• small piece of avocado – about 1/5 of a large avocado or 1/4 of a small one

• 1/4 cup loosely packed fresh mint leaves or 1/8 tsp organic peppermint extract

• sweeten to taste with either raw honey, xylitol or stevia

• 1 tbsp raw cacao nibs

• 2 - 4 ice cubes

preparation

1. Add all ingredients except the cacao nibs to a blender.
2. Pulse until smooth and creamy.
3. Then, add the cacao nibs and blend for another 5 – 10 seconds to break up the nibs into little bits.
4. Pour into a glass.
5. Enjoy.
 
Recipe courtesy of Dr. Frank Lipman.

Ingredients

• 1 (16 ounce) cans chickpeas
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 -3 cloves garlic ( pressed or crushed)
• 1/2 cup roasted red pepper
• 1 1/2 teaspoons cumin
• 1 teaspoon coriander
• 1/4-1/2 teaspoon cayenne
• 1/2 teaspoon salt
• fresh ground pepper

Directions

1. Drain& rinse chick peas/garbanzos, reserving liquid.
2. In small bowl, combine cumin, coriander, cayenne (use less if you don't want it very spicy, but we like it with 1/2 tsp),& salt, mixing thoroughly.
3. Put garbanzo beans/chick peas in bowl of food processor with chopping blade,& sprinkle the spice mixture over the top evenly.
4. Add the tahini, lemon juice, garlic,& roasted red peppers, and blend until well mixed.
5. Add the fresh ground pepper.
6. Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed, until it reaches the desired consistency.
7. Serve with toasted pita bread or as a dip or spread with almost anything.
8. Have fun with this basic recipe- you can change the amounts or even the actual spices used to change the flavor of this healthy dip.