Picnic Potato Salad

4 c peeled and chopped potatoes
1/4 c red peppers, diced
1 c diced celery
1/4 c minced onion

Boil potatoes and cool. Add remaining vegetables and set aside. In a separate bowl place;

1 T apple cider vinegar
1 T Bragg Liquid Aminos
2 t mustard
1 avocado, mashed
1 T Italian seasoning

Stir ingredients together and pour over potato mixture. Toss together Iightly and chill before serving.

Marinated Vegetables

2 c broccoli florets
2 carrots
1 c zucchini, sliced
1 c cauliflower florets

Peel carrots and slice into circles or matchsticks. Mix vegetables together in mixing bowl and set aside. In a separate bowl, mix together the following ingredients:

3 T extra virgin olive oil
1/2 t garlic powder
1 T fresh squeezed lemon juice
1 T Bragg Liquid Aminos
1 T Italian seasoning

Pour over vegetables and chill overnight for flavors to marinate.

Smashed Potatoes with Squash

10 baking potatoes
2 c peeled and chopped yellow squash
Rice milk
Non dairy butter substitute
Bragg's Liquid Aminos

Peel and dice potatoes. Place into large pot, cover with water and cook for 10 minutes. Add squash and cook until vegetables are tender. Drain water and mash vegetables together. Add rice milk, butter substitute, and Bragg's to taste.

Sweet Potato Surprise

4 large sweet potatoes, baked
2 large slices of pineapple, diced
2 T strawberry all-fruit jelly
2 T apple juice
Large handful of raisins
Non dairy butter substitute

Mash sweet potatoes and add pineapple. Stir in jelly, apple juice and raisins. Bake in preheated oven at 350 degrees for 15 to 20 minutes. Top with butter substitute.

Garlic Mashed Potatoes

6 medium red potatoes, quartered
4 cloves or garlic, peeled
2 T chives
Soy or rice milk
Non-dairy butter substitute
Bragg Liquid Aminos

Boil the potatoes and garlic together until the potatoes are very tender. Drain water and mash potatoes and garlic together. Add soy milk and butter substitute to taste and stir until creamy. Add Bragg's to taste.

Veggie Wrap

Whole wheat tortilla
1 to 2 T Chickpea Veggie Dip
1 carrot, grated
1/2 tomato, sliced thin
Salad greens

Spread Chickpea Veggie Dip on tortilla, line with salad greens. Top with veggies. Roll up and enjoy.

Veggie Combo

2 c potatoes, cut into large chunks
1 c mushrooms, sliced
1 c tomatoes, sliced
1 c zucchini, sliced
1 c cauliflower, sliced
1 c broccoli flowerets

Steam potatoes until tender. Combine in a large bowl with other
vegetables. In a separate bowl make a dressing with the following
ingredients:

1/2 c lemon juice
1/4 c minced onion
2 garlic cloves, minced
1 t dried oregano
1 t Bragg Liquid Aminos
1/2 c olive oil

Whisk together all ingredients and pour over vegetables, stirring gently. Chill for 1 hour before serving for flavors to blend.

Chickpea Veggie Dip

1/4 c tahini or sesame seed paste
1/4 c fresh squeezed lemon juice
1/3 to 1/2 c warm water
1 clove garlic, chopped
1 (16 oz) can organic chickpeas, drained
1 T Bragg Liquid Aminos

Place all ingredients together in food processor. Blend until dip is creamy, adding water as needed. Serve with freshly sliced vegetables. It is also good with apples.

Shake N Bake Steak Fries

4 large baking potatoes
1 T olive oil
1 T sesame seeds
1/2 t cumin
1/4 t garlic powder

Preheat over to 425 degrees. Spray large baking dish with non-stick spray. Peel potatoes and cut lengthwise into 3/4 inch thick wedges. Place all ingredients into large baggy and seal. Shake together until potatoes are even coated. Place on baking dish and cook for 40 to 45 minutes or until potatoes are tender and golden brown.

Rice with mushrooms and pistachios

2 T olive oil
1/2 c finely chopped onions
1 1/3 c diced, fresh mushrooms
1/3 c shelled pistachio nuts
1 c basmati rice
1 1/2 c water or vegetable broth

Heat the oil in a saucepan and add the onions. Cook briefly, stirring, until wilted. Add the mushrooms and cook, stirring, about 2 minutes. Add nuts, rice and broth. Stir together. Cover and simmer for 15 minutes. Makes 4 to 6 servings.

Oriental Stir-Fried Zucchini

2 t olive oil
2 T water
1 lb. zucchini, cut into 2 in. strips
1 onion, sliced
2 T soy sauce or Bragg Liquid Aminos

Spray skillet with non-stick cooking spray. Add oil, water, zucchini, and onion. Cook over high for 5 minutes, stirring until water evaporates. Sprinkle with Bragg's and serve.

Banana Boats

1 banana
2 T nut butter
2 T coconut
1 T granola

Peel banana and slice in half lengthwise. Spread nut butter on each half. Sprinkle with coconut and granola and serve.

Hawaiian Fruit Salad

1 pineapple
1 pint strawberries
1 kiwi
3 bananas
3/4 c grated coconut

Slice pineapple in half lengthwise and remove core. Scoop out fruit, cutting into 1inch chunks. Place in a large mixing bowl. Slice strawberries in half and peel and slice kiwi. Cut bananas into slices and add all fruit to mixing bowl. Stir in half of the coconut. Fill pineapple halves with fruit mixture and top with remaining coconut. Chill before serving.

Florida Fruit Salad

2 oranges
1 nectarine
2 tangerines
1 grapefruit
1/2 pineapple
1 pint strawberries

Peel oranges, nectarine, tangerines, and grapefruit and cut into small pieces. Cut pineapple into chunks, and slice strawberries in half. Stir together in large mixing bowl. Chill one hour before serving.

Watermelon juice

Use approximately one pound of melon to make 8 ounces of juice. If watermelon is organic you can also juice the rind along with the fruit.

Mixed Melon Juice

3 c cantaloupe
1 c honeydew
1 c watermelon

Run all ingredients through juicer. Serving is 8 ounces.

Apple Cleansing Juice

1 small beet
2 to 3 apples

Peel and quarter beet. Remove seeds from apples. Run through juicer. This is a great cleansing juice. Do not have more than one glass per day or you may detox too quickly.

Millie's Watermelon Basket

1 large oblong watermelon
1 cantaloupe
1 pineapple
1 honeydew

Draw handle across top of watermelon and a zig-zag pattern along sides to represent a basket. Cut out along line and scoop out the fruit. Cut watermelon and remaining fruit into 1 inch chunks. Stir together in a large bowl and refill basket. This makes a great centerpiece for a breakfast or luncheon!

Pineapple Coconut Smoothie

3 bananas
3 large slices of pineapple
3 T grated coconut
1 c apple juice
2 c Ice

Place all ingredients (reserving 1 T of coconut) in Vita-Mix or blender and blend until thick. Pour into mugs and garnish with remaining grated coconut.

Mango Smoothie

1/2 c water
1 mango
2 bananas
1 c Ice

Peel and slice mango. Place ingredients in Vita-Mix or blender. Mix well on high speed until creamy. Serves 2.

Fruit Blast Smoothie

1 plum, pitted
1 orange, sliced
2 handfuls of seedless grapes
1 banana
4 T grape juice
1 c frozen strawberries

Place all ingredients in Vita-Mix or blender and mix well on high speed. May add ice for thicker smoothie.

BlueBerry-Banana Smoothie

1 c fruit juice
2 bananas
1 c blueberries
1 c Ice

Place all ingredients in Vita-Mix or blender and mix well on high speed. May add more ice for thicker smoothie.

Tofu Fruit Smoothie

Tofu (1/6 of a block)
1 1/2 c frozen fruit
1 c water
1 t honey

Put everything into blender or Vita-Mix and blend until smooth. Can
use fresh fruit and add ice cubes before blending.

Strawberry-Banana Smoothie

1 c organIc apple JuIce
2 bananas
1 c strawberries
1-2 c ice

Place all ingredients in a Vita-Mix or blender and blend on high until thick and slushy. Makes 2 servings.

Fruit Porpucine

1 cantaloupe
1 honeydew
Red grapes, seedless
Green grapes, seedless
Skewers

Cut cantaloupe in half and place upside down on large serving tray. Cut remaining cantaloupe and honeydew into 1inch cubes. Thread fruit onto skewers, alternating colors, leaving room to insert into the cantaloupe half. Insert filled skewers into cantaloupe starting at the top and working down. This makes a beautiful centerpiece for a dinner party.

Grandma's Ambrosia Salad

2 grapefruits, sectioned and sliced
4 nectarines, sectioned and sliced
1 c chopped pineapple
1/4 c unsweetened, grated coconut

Stir all ingredients together into serving bowls. Reserve 1 Tablespoon of coconut and sprinkle on top.

Fast Fruit Compote

2 bananas, sliced
6 dates, pitted and sliced
3 T unsweetened, grated coconut
3 T chopped almonds

Place bananas and dates into serving dish. Sprinkle with coconut and almonds. Serve immediately.

Lentil Soup

1 1/2 T olive oil
1 large onion, chopped
1 carrot, peeled and diced
1 red pepper, diced
1 t cumin
1 c lentils
4 c Homemade Vegetable Broth
1 1/2 c diced tomatoes
1 c fresh corn (cut off the cob)
1 T Bragg Liquid Aminos

Sauté the onion, carrot, and red pepper in the olive oil until the onion is tender. Stir in the cumin, blending for one minute. Add remaining ingredients, cover and bring to a boil. Lower heat to simmer and cook for about 30 minutes.

Quick Potato Soup

2 to 3 potatoes, peeled and diced
1 onion, diced
Homemade Vegetable Broth
Soy or rice milk
Bragg Liquid Aminos
Parsley, minced

Place potatoes and onion in a saucepan with just enough broth to cover them. Cook until tender. Add desired amount of soy milk to make a creamy consistency. Season with Bragg's. Pour into serving bowls and garnish with minced parsley.

Barley Garden Soup

3/4 c barley
1/2 c carrots, grated
1 c yellow squash, grated
1/2 c celery, chopped
1/2 c scallions, chopped
1/2 c parsley, minced
2 c carrot juice
1 c distilled water

Soak barley overnight in distilled water. The next day, rinse in hot water and drain well. Combine all ingredients and heat slightly. Serve immediately.

Raw carrot Soup

2 cups hot Homemade Vegetable Broth
1/2 c chopped almonds
1 c fresh parsley
2 to 3 T Bragg Liquid Aminos
1 c shredded carrot
1/4 c finely chopped green onions

In Vita-Mix or blender, place first four ingredients. Mix well, then blend in carrots to desired consistency. Pour into bowls and garnish with green onIons.

Slow and Savory Veggie Soup

3 diced carrots
3 diced potatoes
2 stalks celery, chopped
1 diced onion
2 c chopped cabbage
2 c green beans
4 c diced tomatoes
1/2 c barley
2 T dried parsley
1 t dried basil
2 T Bragg Liquid Aminos

Place all ingredients in crock-pot. Add enough water or Homemade Vegetable Broth to cover vegetables. Turn temperature to low and cook until tender, 6-8 hours.

Fresh Tomato Soup

1 large tomato
1 medium cucumber
1/2 red bell pepper
1 t Italian seasoning
1 t dill
1 t Bragg Liquid Aminos
1 t minced chives
1 t minced parsley

Place tomato in blender or Vita-Mix and blend at low speed until creamy. Add remaining ingredients and mix well. Serve at room temperature or cover and chill. Makes 1 to 2 servings.

Butternut squash soup

1 c carrots, peeled and sliced
1 c chopped onion
1 clove garlic, minced
2 T olive oil
1 T minced ginger
2 t curry powder
1/4 t cinnamon
1/8 t nutmeg
2 medium butternut squash, peeled, seeded and cut into chunks
3 c organIc apple juIce

In large saucepan, over medium-high heat, cook carrots, onion and garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is
tender. In blender or food processor, puree soup, in batches, until smooth. Return to saucepan; heat through. Serve hot or chilled. Makes 8 (1 cup) servings.

Quick Minestone Soup

1/2 c onion, chopped
1/2 c celery, chopped
1/c c carrots, chopped
1 clove garlic, minced
1/4 t thyme
3/4 t basil
1/4 t oregano
1 c cabbage, chopped
11/2 c garbanzo beans (canned, organic)
2 c red kidney beans (canned, organic)
1 can organic Italian tomatoes, chopped
6-8 c of Homemade Vegetable Broth

Sauté in 1/4 c of the broth: onion, celery, carrots, and garlic until onion is tender. Add remaining ingredients and simmer for about 20 minutes. Start with 6 cups of broth, and add more if needed.

E-Z Vegetable Soup

2 T olive oil
2 cloves garlic, minced
1 onion, chopped
3 carrots, chopped
1/2 c chopped celery
1/2 t Italian seasoning
2 T Bragg Liquid Aminos
1c fresh corn (off the cob)
1 c cabbage, chopped
1 can organic tomato sauce
1 can organic, chopped tomatoes
6-8 c water
1 c whole wheat pasta spirals

Anything else that,s leftover in the fridge. In large soup pot, sauté garlic, onion, carrots, and celery with olive oil and seasonings. Add corn, cabbage, tomato sauce, tomatoes and water. Simmer for 1 hour. Add pasta, leftovers, and simmer until tender, about 15 minutes.

Split Pea Soup

1 clove garlic, minced
1 onion, chopped
1 T olive oil
1 t cumin
2-4 T Bragg Liquid Aminos
6 c water
1 c split peas
1 c grated carrots
1 potato, chopped

Sauté garlic, and onion in olive oil. Add cumin and 2 tablespoons of
Bragg's and blend well. Add water and split peas, bring to a boil and
simmer 2 minutes. Remove from heat, cover, and let sit for 1 hour.
Add remaining ingredients and simmer, covered, over low heat for
about 2 hours. Adjust seasonings to taste.