New Spring Recipes!

Greeno Mojito Smoothie 
1 Sustain packet 
1/4 avocado 
1 teaspoon vanilla extract 
1/4 cup fresh mint leaves 
Juice of one lime 
3/4 cup filtered water 
3-4 ice cubes 

Blend in a blender until smooth and creamy. Sweeten to taste with raw honey or stevia if you need it. 

Spinach and Strawberry Salad 
4 cups baby spinach leaves, washed and dried 
1 pint strawberries, washed and thinly sliced 
1 small red onion, thinly sliced 
1/4 cup walnuts, chopped 
2 ounces goat cheese 

Combine all ingredients and drizzle with lemon vinaigrette dressing. 

Lemon Vinaigrette Dressing 
3/4 cup extra virgin olive oil 
1/4 cup freshly squeezed lemon juice 
1 clove garlic crushed 
1/4 teaspoon salt 
1 teaspoon mustard or to taste 
Freshly ground black pepper to taste 

Combine all ingredients in a glass jar and shake well till thoroughly blended. 

Oven Baked Fish Fillets with Roasted Tomatoes and Onions 
4 firm white fish fillets, about 4 – 6 oz. each 
1 onion peeled and sliced thinly 
1 punnet cherry tomatoes, about 2 cups 
2 large cloves garlic, peeled and thinly sliced 
Salt and freshly ground black pepper 
1 teaspoon dried oregano 
Juice of one lemon 
1 tablespoon of lemon zest (optional) 
Extra virgin olive oil 

Preheat oven to 400 degrees. In a large baking dish, toss together the tomatoes, onion slices, and garlic with enough extra virgin olive to coat evenly. Sprinkle with a little salt and freshly ground black pepper. Roast in oven for about 10 – 15 minutes, until the onions and tomatoes are soft. Remove from oven and place fish fillets on top of the tomato, onion, and garlic mix. Drizzle lemon juice and extra virgin olive oil over the fish. Sprinkle with dried oregano, salt, and pepper. Bake until the fish is opaque throughout — about 10-15 minutes or more, depending on the thickness of the fish.

Guacamole with Raw Vegetables 
1 avocado 
1 small ripe tomato, finely chopped 
1 tbsp raw onion, finely chopped 
1/4 cup chopped cilantro 
juice of 1/2 lemon 
sea salt to taste 

With a fork, mash the avocado, keeping some chunks for texture. Stir in the chopped onion, tomato, and cilantro. Add the lemon juice and sea salt to taste. Enjoy with raw celery, cucumber, and carrots. 

Green Juice 
1/2 cucumber 
2 stalks of celery 
2 leaves of kale 
1 green apple 
1/2 lemon or lime 
handful cilantro or parsley 
1 inch of fresh ginger 

Put all the ingredients through a juicer and sip it down slowly. 

Recipes originally found here.