It’s super basic, and only includes two ingredients, but it’s packed with flavor and makes a healthy snack for kids.

Most weight-conscious people are afraid of avocados because they’re high in fat. Here’s a little secret – fat makes food taste good! Most of the fat in an avocado is monounsaturated — the helpful kind that lowers cholesterol levels. Scientists have also discovered that these rich fruits offer beta-sitosterol, which also lowers blood cholesterol levels.

Ava-Banana Pudding

Ava-Banana Pudding


Serves 1 kid

1 very ripe banana

1/2 cup diced avocado

Mash the 2 ingredients together, until smooth.

Serve, eat!

Summer Quinoa Stuffed Mushrooms

An easy, delicious recipe for your gluten-free, vegan summer party plans. Chelsea Clinton would have loved this at her wedding!

Summer Quinoa Stuffed Mushroom

Yield: 4 servings

4 large Portobello mushrooms

Olive oil

Balsamic vinegar

Sea salt and ground pepper, to taste

For stuffing:

1 tablespoon minced garlic

1 and 1/3 cup of cooked quinoa

1 cup halved cherry tomatoes

¼  tablespoon sliced chives

3 tablespoons raisins

¼ cup sprinkle of toasted pine nuts

Sea salt and ground pepper, to taste

1 tablespoon each chopped parsley, basil or mint

Preheat the oven to 350 degrees F. Lightly oil the bottom of a glass baking dish.

Gently clean off the mushroom caps; slice off the stems and using a teaspoon carefully scrape out the dark gills. Place the caps in the baking dish. Drizzle with 2 teaspoons of olive oil and a touch of balsamic vinegar. Season with a little sea salt and pepper. Pre-bake the mushrooms for 15 minutes. Remove from the oven and set aside while you prepare the stuffing.

In a skillet, heat 2 teaspoons oil and toss in the garlic. Stir for a minute. Add in the cooked quinoa, tomatoes, chives, raisins, and pine nuts. Season to taste with sea salt and ground pepper. Stir to combine. Moisten with more olive oil, as needed. Gently heat through, briefly. Remove from heat and stir in the fresh chopped herbs.

Stuff each mushroom cap with ¼ of the quinoa mixture. Cover the baking dish with foil and bake in the oven for 20 minutes.

But what to do with all those berries? Rather than spend time in my hot kitchen, I decided to whip up a chilled concoction that would serve the yummy harvest without all the sweating and baking. We’ve been drinking these strawberry lemonades for days now, and I’m happy to report that the benefits to your skin will be as good as the benefits to your taste buds! Great vitamin C, natural fruit acids, and lots of enzymes give this virgin-cocktail skin-replenishing plant power.

Here’s the basic recipe:

1 pint strawberries, stems removed
1/2 cup raw agave nectar
3 cups water
1 cup freshly squeezed lemon juice
ice

Puree the strawberries in a blender or food processor until smooth. Pass the pureed strawberries through a fine meshed strainer or sieve to remove the seeds and set aside. Combine the agave and water in a pitcher, and stir well. Add the lemon juice and strawberry puree to the mixture and stir well to combine. Chill. Serve in ice-filled glasses.

Yield: 1 1/2 Quarts

I’ve discovered a great way to indulge my sugar lovin’ taste buds this summer, that adds only a few calories, lots of taste, and refreshing hydration.

It’s the Watermelon Iced-Tea-ni! With high levels of betacarotene and lycopene, watermelon offers nutritional support for healing as well as a light, sweet flavor. 

Here’s my recipe:

1. Make 4 -6 cups boiling water and add a few herbal tea bags (peppermint, chamomile, lemon verbina, whatever floats your boat)

2. Place the brewing tea in a window or somewhere it can cool for a while, then place it in the refrigerator to chill for at least an hour.

3. While the tea is steeping and chilling, cut 2 cups of watermelon cubes, about 2 inches square. Place these cubes on a plate or in a bowl, then freeze.

4. Serve the chilled iced tea with chunks of watermelon “ice cubes” and enjoy!

Happy summer!

Alexandra

1 1/2 cups cashew nut cheese

1 jar or 2 1/2 cups pasta sauce

1 1/2 cups Daiya mozzarella cheese, grated

Optional: 1/2 teaspoon of the following herbs: marjoram, thyme, oregano, thyme, basil, red pepper flakes

2 cups dry whole wheat penne pasta, cook according to package directions

- Combine the pasta sauce, cashew cheese, and Daiya cheese in a medium sauce pan over low heat. Stir regularly until everything is blended together and the cheese has melted into the sauce. If using additional herbs, add them along with the pasta sauce to stir and combine.

- Pour over cooked penne and serve.

I make this simple, inexpensive drink at home on a regular basis. It takes minutes, and costs pennies!

1 tablespoon freshly ground flax seeds (grind in a spice grinder or clean coffee grinder)

6 ounces water

2 ounces apple or pineapple juice

Simply mix all together with a whisk or in a blender and drink quickly. Because the fiber expands in your intestines, it acts as an internal brush, cleaning out any stuck matter.

Check out my killer favorite salad – fit for a king or queen (or a construction worker!):

4 cups arugula and mixed greens

1 shredded carrot

1/2 cup hummus whisked with 1 tablespoon extra virgin olive oil for a dressing-like affect

1/3 cup chopped mixed olives (the good kind, not the ones from a can)

1/4 cup raw sunflower seeds

chopped red bell pepper (organic of course)

Since I don’t handle caffeine and sugar well (let’s face it – most of us don’t) I decided that the traditional chocolate truffles weren’t going to work, but I still wanted something bite-sized, slightly gooey and dark.

After checking out some raw-food recipes, I decided to dive in with my own take on a truffle. The carob in this recipe is mild and chocolate-like, while adding a whopping dose of iron. The cashews are creamy and provide minerals and protein, which I love:

1 cup cashews (soaked overnight in water), drained

4 tablespoons raw carob powder

5 large Medjool dates, pitted

1/4 cup unsweetened coconut flakes

1/2 teaspoon sea salt

I simply threw this all in a food processor, and blended the mixture until it was smooth. I scraped down the sides a few times as well. Then I rolled tablespoons sized scoops in coconut to create nice truffles. Delicious and healthy! My 3 year old really likes them too – and I don’t mind him having a few since they’re a good source of protein and iron.

Your teeth have to do a lot of work to chew vegetables well enough to get all the available nutrition out of raw vegetables. By blending the ingredients first, your body will be able to access all those lovely vitamins and minerals more easily.

I love this recipe because the avocado is high in essential fatty acids and you can easily change the flavor by mixing up the herbs and spices mentioned or by alternating between lemon and lime. This also makes a great breakfast! Just trust me – starting your day with raw vegetables instead of a sugary refined carbohydrate will change your energy in a major way.

Ingredients:

1 ripe Haas avocado, pitted and scooped

2 scallions, diced green and white parts

1 red pepper, seeded and chopped

1 cucumber, peeled if waxy

2 handfuls of spinach

1 small clove garlic

1 teaspoon Bragg’s Liquid Aminos

Juice of 1 lemon or lime

Optional: fresh parsley, basil leaves, cilantro, cayenne powder, almonds soaked overnight in water and drained, etc.

Blend all the ingredients together until creamy – enjoy!

Try this simple, satisfying cashew cheese recipe and vive la difference!

1 cup cashews, soaked overnight and drained

2 tablespoons extra virgin olive oil

1 teaspoon sea salt (more or less to taste)

juice from 1 lemon

1 clove garlic, minced

Put all in a food processor and pulse for 20 seconds. Scrape down the sides and blend for 20 seconds. Scrape the sides down again and blend until smooth and creamy. **Tastes great with gluten free Mary’s Gone Crackers!