Chimichurri

This recipe is traditionally made with a combination of parsley and cilantro. I don't always have both and the hubby and I actually prefer it with all cilantro sometimes. Feel free to change it up to suit your taste.

1 C Cilantro
1/2 C Olive oil
1/3 C Red wine vinegar
1 T Minced garlic or to taste
Generous squeeze of lime
Salt and pepper to taste

Put ingredients in a blender and puree until almost smooth.  Try your own variations and see how you like it best.  At my house we like to add a lot of lime to the mix although it is not a traditional ingredient.   Many recipes call for a good pinch of red pepper flakes, I usually omit this to suit my mother-in-law's taste.  It is fantastic on all meats and even potatoes or yucca.

Grocery Tip: If you can find a good chimichurri (very few bottled are any good) that is pre-made at the market, pick it up and save yourself a few minutes, it's nice to have on hand.

Breakfast Banana Wrap

I learned this recipe from my friend Ben. It is just as filling as it is yummy! I have added some extra options so you can try all the variations and decide what you like best.

Whole grain wrap

Natural peanut butter or almond butter

Banana

Agave nectar, or honey

To make this raw vegan, make a raw dehydrated wrap and substitute raw almond butter for peanut butter.

Spread a little peanut butter on one side of wrap, place a banana on it, squeeze a thin line of agave nectar, or honey along side the banana, and roll up while folding bottom upward as you would on a burrito. (This helps keep your nectar or honey from dripping.)

Assembly tip: Agave nectar is very runny, have napkins close if you choose this option. Honey is less runny but may still drip a little. Jam is a drip free option. Do not assemble ahead of time if you chose a yummy drippy option :)

Grocery tip: My favorite wraps are the "Flat Out" brand. Delicious!

Zucchini "Pasta"

It doesn't get any simpler or more delicious than this:

2 zucchini

3 tbs pesto

1 small tomato

Shred zucchini into "noodles" with a mandolin. A cheese grater can be used if necessary. Slice tomato in half, remove seeds, and dice. Cherry tomatoes are even better if you have them on hand. Toss all 3 ingreditents together.

Assembly tip: DO NOT TOSS AHEAD OF TIME. The pesto causes the zucchini and tomato to weep, so eat quickly, mixing frequently, to avoid a puddle of water in the bottom of your bowl.

Grocery tip: My favorite pesto brand is "Classico".

Vietnamese Summer Rolls

This one is a staple meal at my house.  I never get tired of them and its so easy to switch up the ingredients to fit your craving!

Rice Paper or leafy greens to make raw vegan
Kelp Noodles
Bag of Shredded Coleslaw
Avacado
Cilantro
Green Onions
Mango
Purchased Spicy Peanut Sauce or home made sauce
Prep: Rinse kelp noodles well & drain, slice avacado, shred mango, chop cilantro & green onions.Assembly: Run a piece of rice paper under a very warm tap for a few seconds on each side. Place on a plate.  Put a bit of each ingredient inside.  Fold one side over, tuck and roll to keep tight. Fold ends in like a burrito, then continue rolling.  You will not be able to dip without losing all your filling, I find it easier to spoon the sauce onto the roll.